This vegan Keto Bread is fluffy and light and has a golden, crunchy crust. It's a gluten free psyllium husk bread that does not contain egg or dairy. One slice is just 2.1g net carbs, which means it's a great addition to your low carb diet!
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Friends, I am very proud of this bread recipe!
After the success of my eggless coconut flour keto naan, I really wanted to create an almond flour bread without eggs to use for sandwiches.
It took many tries, but finally I have arrived at the version I am sharing with you today. It is soft and fluffy, like a proper artisan wholemeal bread.
I cannot wait for you to try it!
Why do most keto bead recipes contain eggs?
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.
But... there is another option!
An eggless keto bread
If you want to make a fluffy no egg keto bread, you can also use psyllium husk.
"What is psyllium husk?", I hear you ask. Let me explain.
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's your fluffiness without egg or gluten!
Of course, psyllium is also a great addition to your keto diet, whether you're using it to make keto vegan bread or simply add it to your morning yoghurt or to 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.
Psyllium husk bread ingredients
Let't take a look at the ingredients in this almond flour bread without eggs:
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.
Even so, it's 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.
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.
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.
Baking powder - This is our leavening agent. Make sure it's fresh.
Apple cider vinegar or lemon juice - Helps with a better rise.
Salt & Olive oil - To add flavour and elasticity.
Water - This should be around 40 Celsius warm. Not hot and not cold! The warm water speeds up the rising process and makes the bread fluffier.
How to make vegan keto bread
Preheat the oven to 190C electric / 170 fan / 375F. Oil a non stick loaf pan 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 as you mix with dough hooks.
Leave the dough to stand for 10 - 15 minutes to let the psyllium husk powder absorb all the moisture. The dough will still be a little sticky.
Oil your hands and then shape the dough into a ball and press into your loaf pan.
Bake for about 55 minutes until you can insert and remove a skewer without crumbs sticking.
Allow to cool for 10 minutes in the tin then place onto a wire rack to fully cool before slicing.
This vegan keto bread loaf is best sliced after a few hours of cooling as it becomes firmer.
How to serve
Savoury: avocado, Ham and Cheese, roasted vegetables, salmon and cream cheese
Storing almond flour bread without eggs
Store wrapped in parchment paper and aluminium foil for up to 4 days at room temperature or in the fridge. Option to slice and freeze for up to 3 months.
Toast straight from frozen.
More keto bread recipes
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More easy bread recipes:
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Vegan Keto Bread without Eggsfrom Sugar Free Londoner
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- small loaf tin (21 x 10 x 5 cm)
- 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.
- 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.
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