Eggless Vegan Keto Bread Loaf with Almond Flour
By Carine Claudepierre
Published on 03/07/2019 - Last updated on 05/31/2023
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This vegan keto bread loaf is an almond flour bread without eggs. It tastes like real artisan bread, soft, chewy with a crunchy crust.
Plus, this keto vegan bread recipe has no eggs and contains only 3 grams of net carbs per slice, perfect for making delicious vegan paleo sandwiches!
What’s A Vegan Eggless Keto Bread?
I am so excited to share this vegan keto bread loaf recipe with you. Believe me or not, I am testing and eating all the easy keto recipes on this blog.
This bread creation has been the most challenging so far as I really wanted to create a keto vegan bread, meaning with no eggs or dairy.
I tested at least 10 low-carb vegan bread recipe options over the past 2 months until I finally came out with the perfect recipe.
So here you go, but first, let me answer some keto diet facts about psyllium husk, one of the main ingredients of this recipe.
Is Psyllium Husk Keto-friendly?
Psyllium husk, also known as whole psyllium husk is a dietary fiber that contains very few carbs since over 80% of the carbs in psyllium husk are fiber not absorbed by your intestine.
Because of this, psyllium husk is an excellent addition to your keto diet because it’s a no-carb food that adds fiber to your diet.
Fibers are an essential part of the low-carb keto diet to keep your gut healthy and your stomach full.
Read my Keto Flour Guide to learn how to choose the best flour for your keto diet!
Psyllium Husk, a Sugar-Free Fiber Supplement
Research on psyllium husk has shown that it lowers blood cholesterol and blood glucose levels in people with type 2 diabetes.
It makes psyllium husk a great sugar-free fiber supplement for people with diabetes.
Therefore, adding psyllium husk into your keto bread will help you stabilize your blood sugar level too.
How To Make Vegan Keto Bread Loaf
So this is my secret blend of ingredients to make a delicious eggless paleo bread or vegan keto bread.
Ingredients
Please don’t swap or replace any flour, it’s an egg-free keto bread, and any change will impact the result of the recipe:
- Almond Flour – I used ultra-fine blanched almond flour. Don’t use unblanched flour. It would make the bread heavier, too dense. Almond flour is a great keto-friendly flour.
- Coconut Flour – make sure you are using fresh coconut flour with no lumps.
- Psyllium husk – use whole psyllium husk, not husk powder supplements that are loaded with artificial ingredients and generally contain less than 50% husk.
- Flaxseed Meal – use ground flaxseed meal. Feel free to use the gold flaxseed meal or dark flaxseed meal. The gold one creates a lighter bread color.
- Lukewarm Water – make sure the water is at around 100°F (40°C), it will activate the fiber of the flour faster, and the texture will come out lighter and softer.
- Salt
- Apple Cider Vinegar – or any vinegar. This will activate the baking powder, don’t skip it.
- Baking Powder – that is the leavening ingredient. Don’t replace it.
Is Almond Flour Keto?
Yes, 10 times, yes! Almond Flour is probably the best keto-friendly flour!
It has only 10.6 grams of net carbs per 100g with 14.2 grams of fat and 6 grams of protein.
Compared with all-purpose flour with 90 grams of carbs and only 1.2 grams of fat, you realize that Almond Flour is the absolute ideal flour for a low-carb diet!
Making The Best Vegan Almond Flour Bread
Let’s face it. We all miss a good bread sandwich on the low-carb diet.
I have been fixing my sandwich cravings using my egg-free keto bread roll recipe for a while now, but I was really missing a sandwich with bread slices.
I am French, so I was used to eating ham sandwich bread my entire childhood.
This keto almond flour bread recipe has been the best so far. It really brings memories back, no guilt – as there are very few carbs – and so much flavor!
Serving Keto Vegan Bread
There are many ways to serve your vegan keto bread. Here are a few of my favorite ways to use these delicious slices.
- Cinnamon toast – toast the slices in the toaster, spread a tablespoon of butter, and sprinkle erythritol, cinnamon, and fresh keto fruits like raspberries.
- Jam toast – spread some homemade chia seed jam on top.
- French toast – use this bread as a base in my keto french toast recipe.
- Breakfast poached eggs – toast bread, add mashed avocado, grilled bacon, and poached eggs.
- Sandwich – add any cheese, keto vegetables, and cured meat for a delicious keto sandwich.
Texture And Taste
This simple eggless keto bread has everything you could expect from a bread loaf:
- A relatively dark outside brown color with a perfect crust that glows and shines.
- The crumb or the inside of the loaf is tender, not too tight, not dry at all, and has holes.
- It holds really well, the center doesn’t deflate, and you can easily slice it in thin slices like regular bread.
Tips For Making The Perfect Vegan Keto Bread
Low-carb vegan baking is a form of art! I have been a baking lover since I am a kid.
I have always been the one baking cakes for birthday parties from an early age. Since I am a low-carb baker, I can tell this is art.
It’s an art to play with low-carb flours and no eggs!
It’s not hard, though. Once you have the hang of it, it’s actually quite easy. It simply takes time to understand how these flours work.
They are loaded with fiber, so they absorb tons of liquid, but they need time for the magic to happen.
Low-Carb Baking Advice For Beginners
- Be patient – knead the dough for 2 minutes. It might seem long, but it’s what it takes to make the perfect keto bread loaf. Think of all the calories you are burning kneading that dough! Then, always set aside the dough for 10 minutes to let the fiber absorb the moisture.
- Shape it as playdoh – do you remember playing playdoh as a kid? It’s the same for low-carb dough. Shape it as you want to see it when baked. Low-carb baking loaves don’t expand much when baking. If you want your loaf like mine with a lovely top bun, don’t press/flatten the dough! Shape it with that lovely round top “belly”. It will slightly raise while baking but not as much, so if you flatten the top or press it firmly, your bread will end up dense and dry with no holes in the crumbs.
- Repeat – it takes time and practice. So don’t give up your creations will get more beautiful each time.
Storing Vegan Keto Bread Loaf
I recommend slicing the loaf before freezing them.
I usually get 16 slices from this recipe. Store your bread in the fridge in an airtight plastic box or airtight zip-lock bag.
You can also freeze your bread for up to 3 months. I like to freeze my bread slices in a zip-lock plastic bag and defrost my slice the day before on the bench.
I always toast my bread after it has been frozen. It is up to you! I hope you enjoy this new low-carb bread recipe.
Frequently Asked Questions
How Can I Use Psyllium Husk In Keto Recipes?
The best way to add psyllium husk to your keto diet is to use whole psyllium husk as a flour swap in keto baking recipes.
It adds a chewy bread-like texture to baked goods, and therefore, it’s an amazing ingredient in creating egg-less keto recipes like this vegan keto bread.
Don’t use Metamucil fiber supplements in keto recipes. It’s not the same product as whole psyllium husk fiber.
Metamucil is a husk powder that is not suitable for baking keto bread. It will turn food dry, purple, or blue.
More Keto Bread Recipes
If you enjoy low-carb bread, check out these other popular recipes, including the best keto bread:
If you have made it, don’t forget to share your creation and pictures on Instagram by tagging my page @sweetashoneyrecipes. I look at all your messages!
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Vegan Keto Bread Loaf with No Eggs
Ingredients
Dry Ingredients
- 2 ½ cups Almond Flour not almond meal!
- ½ cup Coconut Flour
- ⅓ cup Flaxseed Meal
- ⅓ cup + 2 tbsp Whole Psyllium Husk
- 1 tablespoon Baking Powder
- ½ – 3 teaspoons Salt depending on how salty you like your bread
Wet Ingredients
- 2 tablespoons Extra Virgin Olive Oil
- 1 teaspoon Apple Cider Vinegar
- 2 cups Lukewarm Water think bath temperature, 40°C/100°F
Instructions
- Preheat oven to 400°F (200°C), preferably using the convection mode. Line a 9-inch x 5-inch loaf pan with a piece of parchment paper. Slightly oil the paper to make sure the bread doesn't stick to the pan. Set aside.
- In a large mixing bowl, add all the dry ingredients, whisk to combine.
- Add the liquid ingredients. The order doesn't matter. Combine with a spatula or a spoon, then use your hands to knead the dough for about 1-2 minutes. The batter is very moist at first, getting dryer as you go. After 2 minutes, it should come together easily to form a dough. If it is still sticky, add more husk, 1/2 teaspoon at a time, knead for 30 seconds and see how it goes. The dough will always be a bit moist, but it shouldn't stick to your hands at all. If so, the egg-free keto bread will be too moist when baked.
- Set aside 10 minutes to let the fiber fully absorb the liquid.
- Shape the dough as you want your bread to look when baked. You surely want a lovely round bun on top of your loaf. So shape a cylinder of dough that matches the pan's length, but DO NOT press or flatten the top of your loaf, or you will end up with a denser/tight crumb. Keep the top's shape round. It's what will create a light and soft bread loaf with holes in the crumb.
- Slightly rub your hand with water and massage the bread's surface to remove holes and create a smooth surface.
- Bake for 50-55 minutes in the oven's center. The fan-bake mode is the best.
- After 50 minutes, prick the center of the loaf with a skewer to test. If it comes out clean, it is cooked. If not, it means the bread is still wet inside, cover the loaf pan with a piece of foil, reduce heat to 350°F (180°C), and keep baking for 20-30 minutes until cooked in the middle.
- Lift the bread out of the pan using the parchment paper.
- Fully cool down on a rack before slicing – at least 3 hours for best results.
- Slice into 16 slices. Store in the fridge for up to 5 days or freeze up to 3 months in airtight containers.
Notes
Tools
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About The Author
Hi, I'm Carine, the food blogger, author, recipe developer, published author of a cookbook and many ebooks, and founder of Sweet As Honey.
I have an Accredited Certificate in Nutrition and Wellness obtained in 2014 from Well College Global (formerly Cadence Health). I'm passionate about sharing all my easy and tasty recipes that are both delicious and healthy. My expertise in the field comes from my background in chemistry and years of following a keto low-carb diet. But I'm also well versed in vegetarian and vegan cooking since my husband is vegan.
I now eat a more balanced diet where I alternate between keto and a Mediterranean Diet
Cooking and Baking is my true passion. In fact, I only share a small portion of my recipes on Sweet As Honey. Most of them are eaten by my husband and my two kids before I have time to take any pictures!
All my recipes are at least triple tested to make sure they work and I take pride in keeping them as accurate as possible.
Browse all my recipes with my Recipe Index.
I hope that you too find the recipes you love on Sweet As Honey!
Disclaimer
The recipes, instructions, and articles on this website should not be taken or used as medical advice. You must consult with your doctor before starting on a keto or low-carb diet. The nutritional data provided on Sweetashoney is to be used as indicative only.
The nutrition data is calculated using WP Recipe Maker. Net Carbs is calculated by removing the fiber and some sweeteners from the total Carbohydrates. As an example, a recipe with 10 grams of Carbs per 100 grams that contains 3 grams of erythritol and 5 grams of fiber will have a net carbs content of 2 grams. Some sweeteners are excluded because they are not metabolized.
You should always calculate the nutritional data yourself instead of relying on Sweetashoney's data. Sweetashoney and its recipes and articles are not intended to cure, prevent, diagnose, or treat any disease. Sweetashoney cannot be liable for adverse reactions or any other outcome resulting from the use of recipes or advice found on the Website.
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Hi!
Is the parchment paper needed or can I do without? I don’t use disposable products in my home.
Thank you so much! Hoping to try this soon ????
It is only a recommendation to help the bread lift out from the pan easily. It will work without but I will grease the pan very well to avoid the bread to stick to it. Enjoy, XOXO Carine
Oh my days. I have made this bread 3 times! This is by far the best recipe I’ve ever done and trust me I have done a few. ???? I love bread and this is a lifesaver. I added an extra half a tbsp of baking powder and 5ml apple cider vinegar. Thank you so much. Trying your almond flour peanut butter cookies tomorrow. I am so excited!
Thanks for the lovely comment! I can’t wait to hear your feedback on the cookie soon! Enjoy the recipes on the blog, XOXO Carine
LOVE your bread recipe. I have made loafs of bread, hamburger buns and hot dog buns. Soo glad I found this. I was about to give up on bread due to the egg taste. This is excellent as I like wheat bread and that is what it tastes like to me personally. Thanks again!!
I am so glad you love this bread recipe and I absolutely love all the different bread you made with this recipe. That is amazing. Enjoy the blog recipes, XOXO Carine
Read the recipe and realized I had all of the ingredients, so it was easy to pull together. Thank you, thank you, thank you! Been living the gluten free/keto life for 2 years and bread is very high on the list of foods I miss. This recipe is the best I’ve made, the loaf sliced easily and the slices stayed whole. Yummy.
Thanks for the lovely feedback! I am so glad you found my blog. I have plenty of gluten free keto bread recipe with no eggs around here. I hope you try them, Enjoy, XOXO Carine
Thank you so much ! Trying new recipes for keto diet and yours is Amazing.
Thanks so much for the lovely feedback! I am very happy that you are enjoying the keto recipes on my blog, XOXO Carine.
Hi there, can I use ground almonds instead? Also can I use LSA instead of flaxseed?
You can replace flaxseed by LSA. Lsa is a combo of linseeds, sunflower seeds and almond flour. It doesn’t have enough fiber to replace flaxmeal. Almond flour or ground almonds will work in the recipe. Enjoy, XOXO Carine
Hi! The taste and texture of this bread are actually pretty good, BUT mine turned a strange shade of lavender purple! Any idea why?
Yes, this is coming form the husk brand you used. Some brands turned pruple when baked, it doesn’t impact your bread quality or flavor, only the color. Buy a new brand of husk next time and it should turned out better. Take care, XOXO Carine
Hi, love the sound of your recipes but havent tried them yet as I haven’t got any almond flour, it’s so expensive in the UK even if you can get it, only ground almonds. Is this the same as almond meal please?
Ground almond should work too otherwise a great keto flour replacement, same ratio, is sunflower seed flour. Simply buy sunflower seed and pulse them into a flour in a blender! Much cheaper. Sesame flour will work too, same process to make it. Enjoy the recipe, XOXOC Carine
Where do you source almond flour in NZ?
Pak n save, pams brand. It is called almond meal in New Zealand but it has the same textue as almond flour in others countries. Enjoy the recipe, XOXO Carine.
Tx. Will try and get to paknsave after lockdown over.
Take care, XOXO Carine.
This was, I think, the 8th “Keto” bread recipe I have tried. It’s been the vest so far with a nutty, crunchy flavour and real taste without being too moist. I am making a second batch today to experiment making a few hamburger buns using the same recipe. Thank you for sharing.
Thank you so much for the lovely feedback! I am sure it will make delicious burger buns too. Enjoy, XOXO Carine
Hello. I was very excited and hopeful to try this recipe. I made it twice. It looks good. Nice outer crusty shell.The inside was wet and/or gooy. I baked it for 50 minutes, used a tooth pick and it came out clean. Let it sit on a rack for 3 hours. What did I do wrong?
It looks like you are having an issue with the moisture absorption which could come from a lack of fiber in the bread. This happens if you didn’t measure the ingredients in weight but in cups or your psyllium husk or flaxmeal are too coarse. You need thin ground to avoid wet bread. I would recommend trying different brands until it comes out to your taste. For now, to enjoy the bread you already made, simply toast each slices to add some crisp. Also, you can definetly up the baking time to 75 minutes and cover teh loaf pan with a piece of foil to avoid the top of the bread to burn and increase the cooking of the inside. I hope it helps, Enjoy, XOXO Carine
Greetings from a Bulgarian Keto girl, living in Denmark 😀
I would like to begin by expressing my gratitude for your amazing recipes! I have tried the majority of them and I have never had any trouble nither with the cooking, nor with the taste 🙂 Thay are super super delicious!
I tried to make the bread following each of the steps and tips, I even used a timer to make sure I’m not rushing with a certain step or overdoing it, but something is not working from me.
When the bread is in the oven it looks amazing – it has a beautiful golden crust, it looks really fluffy (like a loaf of regular non-keto bread, or as my boyfriend says: looks like it is inflated with air), but once the baking is completed and I take it out of the oven, it falls. There is no trace of that fluffy-ness and even one time when it lost its form, it looked like a pocket-there was some space between the crust and the middle part.
I have no idea what is causing this unusual effect and I’m really sad because the taste of the bread is beyond amazing for me and really wish to know to find out what am I doing wrong.
Once again, thank you for everything that you are creating and sharing with the rest of us 🙂
Thanks for such a beautiful comment! I am very sorry that the bread oesn’t come out great for you. From what I read, you have some issue with the raising agent – your bread form too much air an the only reason could be the baking power. I live in New Zealand and I noticed that people who report issue like yours live in Europe. There might be something different with the baking powder in Europe so maybe try half the amount next time. I hope it finaly comes great. XOXO Carine.
Thank you for this amazingly simple and tasty recipe! This is the best keto bread recipe I have made. You saved me from spending $11 for a keto bread from the grocery. And your recipe was even more delicious and filling.
Thank YOU! That is the most beautiful comment I read toda, it makes me very happy. I am glad you found my blog. Enjoy all the recipes around here. XOXO Carine.
Just took it out of the oven and the center collapsed. Where did I go wrong?
A fast change of temperature can make bread collapsed. That could be a reason. If it is cooked through that is all I can see. I hope it taste good, XOXO Carine.
I rarely do any baking and normally buy breads from Costco.
Ever since I started keto from August 2019, I have had no bread to enjoy until I found your blog.
I just tried your recipe yesterday and it was a success (for someone like me who doesn’t do any baking).
Thanks for sharing your recipe with us. You made my keto life a lot very easy from now on. So if I can give you 10 stars, I would.
I will try your other keto recipes on the blog.
I baked one more bread today by adding 1/2 cup of lupin flour (this is keto low carb flour) from Australia (purchased at Costco in Issaquah WA) and reducing almond flour by 1/2 cup. And this time, instead of using lukewarm water, I used 2 cups of lukewarm organic whole milk (Last time, I used 2 cups of lukewarm organic coconut milk). I also mixed in a couple of tablespoons of pumpkin seeds and some brown sesame seeds. The bread smelled and tasted so good. I don’t know why anyone would experience collapse in the center. I used cups/tablespoon/teaspoon measurement instead of using a scale. It works great.
Thanks a lot Carine for sharing your recipes with us. You are awesome!
Jenny
Thanks Jenny! Amazing adaptation of the recipe I love IT! Stay safe, XOXO Carine
I made the 3rd loaf of the bread today based on the same ingredients I used the 2nd time (i.e. 2 cups of organic whole milk). Additionally, I added lots of chopped leeks. The bread tasted so good. Thanks again, Carine!
I love how you are playing with this recipe ! Thanks so much for sharing all your idea! Everyone will learn a lot from this. Take care, XOXO Carine
I am SO happy to read your comment ! I love to create super easy and tasty keto recipes, so glad it brings homemade keto bread to your table. I can’t wait to read your next comment and see what you are going to bake next from the blog, XOXO Carine
Is this bread low FODMAP?
I am not very familiar with low FODMAP lifestyle sorry I can’t recommened on that. But the recipe is keto low carb and gluten free, Enjoy the recipes on the blog, XOXO Carine.
Hi Carine, I made my first ever keto-vegan bread with this recipe and it came out perfect! Thank you.
That’s amazing ! I am so happy or you, thanks for the comment, XOXO Carine.
I wanted to try this recipe but do not have coconut flour, is there any substitute or can i just almond flour as well?
Unfortunately I ddin’t try the recipe with a different flour so I am unsure how you can adapt. Usually, if you want to swap coconut flour for almond flour, you need to use 4 times more almond flour because coconut flour contains way more fiber and it is highly liquid absorbent. May be it is an option for you ! Let me know how it goes, XOXO Carine.
Dough didn’t all stick together as in a ball of dough? Should I add more water until it forms a single ball instead of separate peices? Don’t want it too wet. Help.
If it didn’t stick together and forms small pieces it means the dough is too dry. It is probably because you slightly add too much husk so yes a splash of water, 1 tbsp at a time will help gathering the pieces into a ball. I hope it helps! XOXO Carine.
This is a great recipe. Easy to make and taste great. Also has great texture.
Thank you ! I am so happy you found my blog and you enjoy the recipes in here. XOXO Carine.