This vegan keto bread without eggs is fluffy, soft and light. It has a golden, crunchy crust and one slice is just 2.1g net carbs. I tastes just like a real artisan wholemeal bread.
Friends, I am very proud of this bread recipe!
After the success of my eggless coconut flour keto naan and this low carb pitta bread, I wanted to create an almond flour bread without eggs to use for sandwiches - a vegan version of my almond flour bread.
Egg and dairy are common ingredients in keto bread recipes. But many people prefer to eat dairy-free and some don't do well with eggs.
After many tries I finally arrived at the version I am sharing with you today. This loaf is soft and fluffy, like a proper artisan wholemeal bread.
It is a gluten-free psyllium husk bread that does not contain egg or dairy. This means it is no only low carb but also paleo friendly.
I cannot wait for you to try it.
Jump to:
🌟 Why You'll Love This Recipe
- Egg-free
- Wheat free
- Dairy free
- Grain free
- Gluten free
- Guilt free!
FAQ
Before we get started with the recipe, let me answer a few questions I get a lot:
Low carb flours such as almond flour or coconut flour are grain free and therefore do not contain gluten. It is the gluten that makes regular dough elastic. Using egg in low carb bread is an easy way to add lightness and stability in the absence of gluten.
If you want to make a fluffy no egg keto bread, use psyllium husk. Psyllium is a soluble prebiotic fiber. It is sourced from the husks of the psyllium plant. It is very low in carbs, because our bodies cannot break it down.
When mixed with water, psyllium forms a gel and increases in volume by up to twenty times. There is your fluffiness without egg or gluten.
Yes, it is a great source of fiber, whether you're using it to make psyllium husk bread or simply add it to yoghurt or smoothies. Fiber is important for a healthy gut and it helps to keep you full and satisfied. Tip: When you add psyllium to your diet, be sure to drink plenty of water.
It has a fluffy crumb with little air pockets. The crust is brown and crunchy. Inside it is moist and not dry at all. The bread is easy to slice, just like regular bread. It toasts well.
Ingredients
Let't take a look at the ingredients you need for a keto vegan bread:
Ingredient #1: Super fine almond flour
I used Bob's Red Mill super fine natural almond flour for this recipe. It is ground from whole almonds (with skins) rather than blanched almonds, which gives the bread a lovely rustic flavour.
It is milled much finer than the regular ground almonds I normally use and helped give the loaf a very light texture. In the UK, you can get it from Wholefoods and online.
You should be able to use the same amount of blanched super-fine almond flour. My guess is that you'd need to increase the amount by about 10% if you use ground almonds or almond meal as they are coarser.
Ingredient #2: Ground flaxseed
Flax is another brilliant source of fiber. If you buy milled or ground flaxseed meal, store it in the freezer after opening. It oxidises and can go rancid.
Otherwise, grind whole flaxseed to a fine powder directly before baking!
Both golden and brown flaxseed meal work. The golden flax makes the bread lighter in colour.
Ingredient #3: Psyllium husk powder
I used whole psyllium husk and ground it to a powder in my food processor. I find this yields a better texture than store-bought psyllium husk powder.
Some psyllium brands turn purple when baked. I have used BonPom, Green Origins and Just Naturals without issues. The NOW brand in the US is also supposed to be fine.
Don't use Metamucil in this recipe. It is not suitable for keto baking.
Ingredient #4: Baking powder
This is our leavening agent. Make sure it is fresh.
Ingredient #5: Apple cider vinegar or lemon juice
Helps with a better rise.
Ingredients #6-8 Salt, Olive oil, Water
Salt and olive oil add flavor and elasticity. Warm water speeds up the rising process and makes the bread fluffier.
Instructions
(This section contains step by step instructions and photos that show how to make this recipe. Find the recipe card with ingredient amounts and nutritional information at the bottom of the post.)
Step 1: Add the dry ingredients to a mixing bowl. Use your hands or a spatula to evenly disperse the baking powder through the mix.
Step 2: Add the wet ingredients slowly as you mix with dough hooks.
Step 3: Rest the dough to let the psyllium husk powder absorb all the moisture. The dough will still be a little sticky.
Step 4: Oil your hands and then shape the dough into a ball and press into your loaf pan.
Step 5: Bake until you can insert and remove a skewer without crumbs sticking.
Top tips
Here are some helpful tips to help you make a fluffy, delicious vegan keto bread even as an inexperienced baker:
Shape the dough: For a bread that is domed, shape it before placing it in the pan. Don't press it down too much or the crumb can become dense.
Cover with aluminium foil: If the top gets too dark during baking, cover it loosely with aluminium foil. This prevents it from burning.
Test with a skewer: Always test bread for doneness before removing it from the oven. Oven temperatures vary, and the type of pan can also make a difference. Insert a knife or skewer to make sure there are no crumbs sticking.
Wait until fully cooled: This bread is fragile straight out of the oven. It firms up as it cools. It is best sliced after a few hours of cooling.
Variations
Seeded loaf: Add sunflower seeds or pumpkin seeds into the bread dough. Or, sprinkle them on top.
Gluten-free egg free bread rolls: Form 6 rolls instead. if the dough is too sticky, coat them in seeds. Bake for around 35 minutes.
Serve with
Sweet: Spread with nut butter such as peanut butter or almond butter, sugar free strawberry jam or sugar free blueberry jam.
Or slather it with butter, sprinkle over cinnamon and sugar free sweetener and fry in a pan to make French toast
Savoury: avocado, ham and cheese (if meat or dairy aren't an issue), roasted vegetables, salmon and cream cheese, poached eggs.
As a side: Toasted and drizzled with olive oil alongside my keto mushroom soup or this creamy keto cauliflower soup.
Storage
Refrigerator: Store wrapped in parchment paper and aluminium foil for up to 4 days at room temperature or 1 week in the fridge.
Freezer: Option to slice and freeze for up to 3 months. Freeze between pieces of parchment paper so the slices do not stick.
Toast straight from frozen.
Related recipes
Want to learn how to bake low carb bread, rolls and buns like a pro? The Keto Bread Made Easy Cookbook contains exclusive recipes and walks you through all the basics. Get 20% off with the code LOVEBREAD.
More easy bread recipes:
Tried this recipe? Give it a star rating below!
★ STAY IN TOUCH on FACEBOOK, PINTEREST and INSTAGRAM for more great food and join my NEWSLETTER for the latest updates and a FREE EBOOK.★
Recipe
Vegan Keto Bread without Eggs
from Sugar Free LondonerNote: The servings slider only changes the first amount in each line and not any subsequent amounts. Please make your own calculations where necessary. ***As an Amazon Associate I earn from qualifying purchases.
Equipment
- small loaf tin (21 x 10 x 5 cm)
Ingredients
- 300 g / 10.6oz Super fine natural almond flour not ground almonds
- 30 g / 1 oz ground flaxseed ¼ cup
- 25 g psyllium husk powder 25g / 0.88 oz 3 tbsp
- 1 tablespoon baking powder
- ⅓ teaspoon salt
- 1.5 tablespoon olive oil
- 1 tablespoon apple cider vinegar or lemon juice
- 360 ml / 1.5 cups warm water not boiling
Instructions
- Preheat the oven to 190C / 170C fan / 375 F.
- Oil a non stick loaf tin well with olive oil or line it with parchment paper.
- Add the dry ingredients to a mixing bowl and use your hands to evenly disperse the baking powder through the mix.
- Add the wet ingredients slowly while you blend using hand mixer with dough hooks. Leave to stand for 10 - 15 minutes to let the psyllium husk powder absorb all the water. The dough will still be a little sticky.
- Oil your hands and shape the dough into ball. Press it into your loaf tin. Bake for about 55 minutes until you can insert and remove a skewer without crumbs sticking.
- Let the bread cool for 10 minutes in the tin, then transfer it onto a wire rack to fully cool before slicing. It’s best sliced after a few hours of cooling as it becomes firmer.
Notes
- The water should be warm. Not boiling and not cold.
- Use super fine almond flour, not ground almonds. It makes for a lighter loaf. I used Bobs Red Mill natural almond flour, which includes the skins and has a more rustic taste than the blanched almond flour.
- You must use psyllium husk powder, not whole psyllium. I like to make my own. Simply place whole psyllium in a blender and blitz till powdered.
- Oil your hands to prevent the dough sticking when shaping.
- Wait until fully cooled to slice to allow the bread to firm up.
Nutrition
This post contains affiliate links. If you click on one of these links and purchase a product, I may earn a small commission, at no extra cost to you. Thank you for supporting Sugar Free Londoner.
Esther Ting
Hi Katrin,
I must thank you for this recipe because I can’t take eggs. That makes it very hard for me to find bread recipes for coconut and almond flour.
The ingredients are stuff that I already have in the pantry and I do not like to use xantham gum. I was so delighted that the loaf came out quite nicely! I tried baking bread before and they don’t always come out good.
One thing though, I added yeast to make it more fluffy and it fluffed even more, to the extent that the top separated from the middle in the loaf when I cut it 😛 Hahaha.
Thank you for making my life easier. I will come back to this recipe again and again.
Esther Ting
HI Katrin,
I struggled with this: “300 g / 10.6oz Super fine natural almond flour not ground almonds“
May I know if this came out to be 2 cups or 1 and 1/3 cups or something? I struggled a long time just to get this right.
P/s: Yet I didn’t remember to take note of how much I used when I baked it and it came out good. It was a pleasant surprise.
Katrin Nürnberger
Hi Esther, I wanted to make sure that people use the same amount as I did that's why I only gave the measurements in grams rather than cups. That way it is so much more exact.
Liz von Dohlen
Can you use lime juice rather than lemon juice?
Katrin Nürnberger
Hi Liz, using lime juice should be no problem.
Tiziana
Thank you Katrin for you wonderful blog and this absolutely perfect bread! I am not vegetarian but this really tastes like real bread and I've been searching something like this for long time. I have been on a keto for three weeks now but usually follow a low -carb regimen. I also made Keto sugar cookies and Chocolate chip cookies but I have to improve on those two. Especially the keto sugar, they are too crumbly. Should I maybe check on the xanthan dose?
Thank you again and hugs from Sicily!
Katrin Nürnberger
Glad you like the bread! As for the cookies, xanthan gum will bind the cookies, but I don't think it is necessary. Experiment with using a little more almond flour may help (brands differ a lot and the one you use may be coarser). Also, they do firm up once they are properly cooled.
Oanh
Hi!
This one looks amazing, I want so much to try it.
Can I use the recipe for the bread machine, please?
Thank you 🙂
Oanh
Katrin Nürnberger
I have not tried this recipe in a bread machine. However, some of my readers regularly make my almond flour bread in a bread machine - so it could work. They mix the dough outside the machine and then bake it using the quick bake setting. If you do try it, let me know how you get on! I would love to know.
Heidi
Hi there! I can't wait to try this however I do not have a mixer with a dough hook. Any alternative method?
Katrin Nürnberger
You can probably also use the regular attachments for mixers. It's just a little more messy to clean them afterwards.
Jane Bradnock
I’ve just eaten my first slice of Vegan Keto Bread Loaf Without Eggs and I am so thrilled with it!
It is the first egg free keto loaf I have made and it is fantastic. Quite dense yet moist and holds together really well even just an hour after it came out of the oven. I will definitely make this again and I really found the tips helpful.
Katrin Nürnberger
So happy you liked the bread!
Carmen
Hi. Can I use baking soda instead of baking powder? TY
Katrin Nürnberger
You would have to Google what the conversion is. Baking powder is a blend of baking soda and cream of tartar I think.
Linda
Thank you! This is an absolutely brilliant recipe! I don't have a loaf tin, so I made it as six large buns. The consistency and taste were excellent. It will be my go-to low-carb bread from here on in...
Katrin Nürnberger
Really happy you liked the bread!
Anthony
Help. Tried this twice and it just cooks a skin with nothing in the middle. Where am I going wrong?
Katrin Nürnberger
What a shame! Could it have something to do with temperature? Try using all ingredients at room temperature to avoid the top cooking quicker than the inside, thereby creating this air bubble.
Michelle
I imported this recipe into Cronometer and I got 195 cal per slice. The macros were slightly different, too. However - delicious recipe, and I'm so glad it is without eggs! It will become my main bread recipe as I have a sensitivity to eggs.
Molly
Can I make this in a processor as I don't have dough hooks?
Katrin Nürnberger
Sure, that will work as well.
Rae
I am wondering how I can make a bigger loaf with this recipe! I have a lot of food sensitivities and restrictions right now, so it's difficult to find a sandwich bread recipe with ingredients I can eat. This one is perfect. Do you think it would be wise to double the recipe? I would have to adjust the cooking time, I'm just not sure if it would be the right way to go.
Katrin Nürnberger
I think it may be tricky to bake this in a full size loaf pan since we don't use any eggs. It could impact the rise and fluffiness. However, it could work if you use a casserole dish and baked focaccia-type bread that you then cut into squares to use like a roll. Timings will definitely change. I suggest that you make the recipe once the way it is written and then take your adjustments from there. And keep me posted - I'm very interested to hear!
Rae
Yes, that's a good point. I was reluctant to double the recipe because I realize that it may not rise as expected. I will definitely keep you posted!
Jilly
This one is 6 stars!! Couldn’t believe how tasty and light it turned out.
Brenda
Loved this recipe! Finally an egg free bread that is fluffy. Delicious, and so easy. Will be making this again for sure.
Katrin Nürnberger
That's great! Happy you liked the bread.
BO
I had high hopes for this, and followed recipe to the T, including the size of the baking pan, but it came out way to moist, soggy. Also, even though it looked great in the oven and formed a nice skin/crust, unfortunately, there was a huge empty air space under the crust.... so out of the whole loaf, probably only 2/3 were proper bread (soggy). Other than the sogginess, the bread part was tasty. There was no way to slice it into 12 slices. I used the crust as a base for a sandwich, and then was only able to cut the bread part in half and then each of the halves into 4 thin slices. Toasting help get rid only of some sogginess, but it also caused shrinking of slices.... Any words for improvement?
Katrin Nürnberger
First of all I would check the baking powder and make sure that it is fresh. Also, it sounds like the bottom part of the bread did not rise, but the top part did. I would make sure the dough is mixed well to ensure the baking powder is distributed evenly within the dough. Hope this helps and that you will try again.
Maya V.
I made this bread twice. First time it turned purple ☺️But then I used the NOW brand and it was fine. However, it did not rise well. I think maybe because I lined the loaf pan with parchment paper and let the dough rest in the pan. I will try again. I like the taste, though it is a little flat. Very easy to make too. Thank you!
Katrin Nürnberger
Lining the pan is not a problem at all. I think you should check the baking powder and make sure it's really fresh.
Renee Biancolin
This happened to me too. I think I need to grind the psyllium husk powder down. I am going to try again. If that doesn't work, maybe less water?
Katrin Nürnberger
I wish I could be there to see and help! Try using the same ingredients I used and yes, definitely grind the psyllium yourself, that's what I did. Also, measuring with a scale is always more accurate. Check the consistency of the dough before baking - if it seems too sticky, absolutely add more psyllium.
Renee
Hi ladies! Thank you for your kind words Katrin, I wish you could be here to help too! I am in Canada, so I am thinking that the ingredients may be a bit different.
I am making my second attempt with this recipe. This time I did grind down the psyllium myself and I can see as it's baking in the oven right now that it's already rising more than my previous loaf! Yay!!! So exciting!!! I will keep you posted.
dmb
I just made this and it turned out great. I have tried a lot of different Keto bread recipes and this is the best so far... I will be making it again - for sure.
Katrin Nürnberger
So glad it was a success!
b. smith
The recipe sounds great! But I am allergic to almonds could I substitute cashew or another flour?
Katrin Nürnberger
If it is a super fine flour, it should work. I have swapped almond flour for a blend of sesame seed and sunflower seed flour before with good results. But I have not tried it on this recipe.
Anu
This looks fantastic, thanks for sharing! However, I cannot eat flax seeds so would it be possible to sub with ground chia seeds instead? Thank you.
Katrin Nürnberger
It may work, but I have not tried it yet. Let me know how it turns out if you decide to experiment!
doris
SAVED ALL YOUR RECIPES FOR DAUGHTER IN LAW AND ME WHEN SHE RETIRES
Jill
On the subject of psyllium: I would suggest people in the UK go to their local Indian store and ask for Sat Isabgol. It's psyllium husks and much used for constipation. I have used it both ground and as it comes without purple consequences. I don't now live on the UK so I can't check, but I bet it is cheaper than in a fancier store.