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!
Table of contents
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.
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.
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
Sweet: Spread your low carb vegan bread with nut butter, Sugar Free Strawberry Jam or this Sugar Free Blueberry Jam.
Savoury: avocado, Ham and Cheese, roasted vegetables, salmon and cream cheese
As a side: Toasted and drizzled with olive oil alongside my Easy, Creamy Keto Mushroom Soup or this Creamy Keto Roasted Cauliflower Soup.
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
I have currently one more keto bread without eggs on my website - this keto naan. You can also try my Keto Flaxseed Crackers.
Want to learn how to bake low carb bread, rolls and buns like a pro? Get my Keto Bread Made Easy Cookbook! It 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!
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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 tbsp baking powder
- ⅓ tsp salt
- 1.5 tbsp olive oil
- 1 tbsp 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
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Molly says
Can I make this in a processor as I don't have dough hooks?
Katrin Nürnberger says
Sure, that will work as well.
Rae says
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 says
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 says
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 says
This one is 6 stars!! Couldn’t believe how tasty and light it turned out.
Brenda says
Loved this recipe! Finally an egg free bread that is fluffy. Delicious, and so easy. Will be making this again for sure.
Katrin Nürnberger says
That's great! Happy you liked the bread.
BO says
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 says
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. says
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 says
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 says
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 says
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 says
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 says
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 says
So glad it was a success!
b. smith says
The recipe sounds great! But I am allergic to almonds could I substitute cashew or another flour?
Katrin Nürnberger says
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 says
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 says
It may work, but I have not tried it yet. Let me know how it turns out if you decide to experiment!
doris says
SAVED ALL YOUR RECIPES FOR DAUGHTER IN LAW AND ME WHEN SHE RETIRES
Jill says
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.