Vegan Keto bread loaf with No Eggs. A low-carb loaf with coconut flour, almond flour, psyllium husk, and flaxseed meal. A delicious easy low-carb baking recipe with only 3 grams of net carbs per slice!
Preheat oven to 200°C (400°F). 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 180°C (375°F), 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.
Freeze: slice the bread into 16 slices and freeze into a zip plastic bag or airtight container. It is better to defrost on the bench-top the day before, then toast until hot and crispy. Fridge: store well up to 5 days in the fridge in an airtight container or zip bag. I recommend you toast the bread slice for a few minutes in the toaster before serving.Flours swap: don't replace any flour in this recipe for perfect results.Bread color: if your bread turns purple, it will be because of the psyllium husk brand you choose. For some reason, a few husk brands turn blue/purple when baked. It doesn't impact the flavor or quality of your bread. Use a different brand to avoid this next time. Make sure you are using a blanched almond meal and gold flax meal for a lighter bread color.Net carbs per slice: 3.3 grams of net carbs.Psyllium husk: don't use Metamucil fiber supplement in this recipe. 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 the bread dry, purple, or blue.