This keto vegan coconut flour bread is just what you’re craving: firm (yet tender), flavorful, easy-to-make, and oil-free, too! Make sandwiches, toast it, or spread it with your favorite sweet or savory toppings.
Keto Coconut Flour Bread without Eggs
I love experimenting with coconut flour, it is such a versatile (and tasty!) ingredient.
Coconut flour is high in fiber, low in carbs, gluten-free, a good source of iron, and low in calories, plus it has a faint sweetness that enhances both sweet and savory foods. The fact that it is relatively inexpensive is another reason to embrace it as a healthy, multipurpose ingredient.
Coconut flour can (and does!) work very well in breads, but it needs lots of help. Specifically, structural help. Without it, coconut flour breads will rise and fall like the Roman Empire (with only a fraction less drama). Hence most recipes for coconut flour bread depend exclusively (and heavily) on the protein-rich structure of eggs to work.
However, with a bit of ingenuity, and a select combination of ingredients, I am delighted to say that egg-free coconut bread is not only possible, but easy-to-make and incredibly delicious, too.
Nutritional benefits of Keto Vegan Coconut Flour Bread
This bread has multiple boast-worthy qualities. For starters, it is:
- High in fiber
The fact that this bread is both easy to prepare and delicious will do wonders for your mental well being, too :).
Ingredients for Making Egg-Free Coconut Flour Bread
The ingredients that are crucial for the success of this bread are:
The remaining ingredients are familiar and straightforward:
How is Psyllium Used in Vegan Baking?
Psyllium (the p is silent; say silly + yum and you have it) is a form of plant fiber made from the seeds of a plant called Plantago ovato. It is widely used for digestive wellness, but it is also a powerhouse when it comes to egg-free (and especially, gluten-free & grain-free) baking.
When combined with liquid, psyllium yields a thick gel. The gel is far stronger than flaxseed or chia seed gels, which means it can literally “fill in” for eggs, keeping egg-free baked goods from falling apart and deflating.
Unlike many multi-purpose vegan egg replacements, baking with psyllium requires a lot of testing to get the proportions right. A LOT. Experiments can go terribly wrong (often at the very last minute, dashing hopes of success in a glance). But when things go right, all the deflated, gelatinous rejects make it so worth the effort of trying
How to Make Vegan Coconut Flour Bread
This bread is so simple to make, in a small amount of time, too. Who would have though that grain-free, vegan, gluten-free, oil-free bread could be so easy and delicious? Here’s what you need to do to make it.
Step One: Whisk the Dry ingredients
In a medium or large mixing bowl, whisk together all of the dry ingredients–coconut flour, almond flour, whole psyllium husks, flaxseed meal, baking soda, and salt–until blended.
Step Two: Add the Liquid Ingredients
Add the cider vinegar to the water, and then pour into the bowl with the dry ingredients.
Step Three: Combine the Wet & Dry Ingredients
Stir the wet and dry ingredients until the mixture comes together into a dough, making sure to scrape up any and all of the dry ingredients. The dough should be thick and feel moist to the touch (but not wet).
If the dough feels dry, add a small amount (a teaspoon at a time) until the dough just comes together.
Step Four: Shape the Bread Dough
Unlike yeast bread dough, or quick bread batter loaves, the shape of this bread alters little as it bakes. Hence, it is important to shape it into a loaf prior to placing in a baking pan and baking.
Use your hands to gather the dough into a ball, firmly pressing it to smooth out any major cracks. Next, shape the ball into a loaf shape. I find that this is especially easy to do if I place the ball within a large piece of wax paper, parchment paper, or plastic wrap.
Roll and press the dough into a oblong loaf shape, rounding the ends to fit into a 9×5-inch loaf pan.
Step Five: Place the Dough into a Loaf Pan
Spray a 9×5-inch loaf pan with cooking spray and then place the shaped dough inside of the pan. Do not press out the dough to fit the pan, leave it in it’s loaf shape.
The size of the loaf before it is baked is roughly the same size post-bake (i.e., a medium loaf). While not large, this bread is mighty in terms of taste, texture and overall satisfaction.
Step Six: Bake the Bread
Bake in a preheated 350F oven for 1 hour and 10 to 1 hour and 15 minutes. The longer baking time is typical for vegan bread made with psyllium.
Once done, the loaf will be golden brown and will look dry on the surface.
Step Seven: Cool the Bread
Remove the loaf from the pan and cool on a cooling rack. It will be tempting to eat the bread asap, Resist and let the bread cool completely before slicing.
You’ve got bread!!!
Texture & Taste of the Keto Vegan Coconut Flour Bread
This bread slices like a dream. Slice it thin or thick, it does not crumble.
The interior of the bread is solid, but not at all gooey, wet or dense in isolated places: each slice is consistent. It is also incredible filling and satisfying!
The bread is The flavor is nutty and neutral in flavor, so it is equally wonderful plain, toasted, topped with spreads, or layered into sandwiches–win, win, win, and win!
More Grain-Free & Vegan Breads to Love:
- Mushroom Almond Flour Bread
- Keto Almond Flour Bread Rolls
- Coconut Almond Flour Banana Bread
- 3-Ingredient Keto Vegan Almond Bread
- 4-Ingredient Coconut Flour Bread with Nuts & Seeds
- 2-Ingredient Coconut Flour Tortillas (vegan, keto)
- Vegan Keto Sunflower Seed Bread
Wednesday 1st of March 2023
Hi Camilla I love all your recipes you are an inspiration. Just wondering I made this bread and it looked so beautiful then it fell. I carefully weighed all my ingredients used psyllium husk not powder and ground my flax extra. Do you have any suggestions why this might have happened. Thanks!
Thursday 2nd of March 2023
Sorry the ???? Should have been a smiley face :)
Thursday 2nd of March 2023
@Camilla, thanks so much for getting back to me. Unfortunately no I wasn’t using a convection oven. But the bread was super tasty anyways so I’ll definitely try it again!! ???? thanks again!
Thursday 2nd of March 2023
Hi Carl! Thank you for the compliments, I am happy that you are enjoying the recipes!
I am sorry to hear that you had issues with this bread. Is there any chance that you are using a convection oven (as opposed to a traditional radiant heat oven)? I ask because I have found that a number of readers who have made my breads (that contain psyllium) have had issues with bubbles in the bread and falling. Convection heat forces a faster rise, which can lead to trapped air pockets in psyllium based breads (which then lead to collapses). This bread should not have a significant rise, which is why I ask about convection. Let me know!
Friday 27th of January 2023
I love the taste of this bread. Is it supposed to be very moist inside?
Tuesday 24th of January 2023
Would cassava flour work as a substitute for the almond flour? I cannot tolerate it. TIA
Wednesday 25th of January 2023
Alas, no, that will not work. Can you eat seeds, such as sunflower seeds or pepitas? You can finely grin either to use as a substitute for almond flour in many recipes https://www.powerhungry.com/2020/10/15/diysunflower-seed-flour-easy-versatile/
Friday 23rd of December 2022
I look forward to making this loaf soon
Q: can I add 2 TBS or more of coconut sugar to sweeten it up a bit, or will this affect the recipe to much?
thx so much and happy holidays :)
Friday 13th of January 2023
@Camilla, thank you for the feedback. It came out perfect! I am now making this once a week for me and my mom.
Quick question: Would I be able to substitute the whole psyllium husk with tapioca or arrowroot flour perhaps?
Thank you ?.
Tuesday 3rd of January 2023
Hi Dr James, yes, adding that quantity of sweetener should be fine ?
Friday 12th of August 2022
This is my favorite bread ever!
Thursday 18th of August 2022
I am thrilled to hear it, Emma!