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.
🌟 Why You'll Love This Recipe
- Wheat free
- Dairy free
- Grain free
- Gluten free
- Guilt free!
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.
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.
This section contains step-by-step instructions and photos that show how to make this recipe. See the recipe card for full information on ingredients and quantities.
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.
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.
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.
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.
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.
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More easy bread recipes:
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Vegan Keto Bread without Eggsfrom Sugar Free Londoner
Note: The servings slider only changes the first amount in each line and not any subsequent amounts. Please make your own calculations where necessary.
- 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.