Skip to Content

Keto Vegan Coconut Flour Bread {oil-free, grain-free}

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.

overhead shot of keto vegan coconut flour bread on a wire cooling rack, with a bread knife alongside

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. 

two stacked slices of egg-free coconut flour bread on brown parchment paper

Nutritional benefits of Keto Vegan Coconut Flour Bread

This bread has multiple boast-worthy qualities. For starters, it is:

  • Egg-free
  • Dairy-free
  • Ketogenic
  • Low-carb
  • High in fiber
  • Sugar-free
  • Gluten-free
  • Oil-free

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

ingredinets laid out for coconut flour bread

The ingredients that are crucial for the success of this bread are:

  1. Whole psyllium husks
  2. Flaxseed meal

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. 

whisk dry ingredients for the coconut flour bread and then water being whisked in

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.

stirred dough for coconut flour bread in a glass bowl with rubber spatula inside

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.

side by side phot collage of ball of coconut flour bread dough in glass bowl and the rolled into loaf shape with wax paper

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.

shaped loaf of coconut flour bread dough in a metal loaf pan

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. 

baked coconut flour bread in a gold metal loaf pan

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.

baked vegan keto coconut flour bread on a wire cooling rack with a bread knife alongside

You’ve got bread!!!

overhead close-up of slices of keto egg-free coconut flour 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!

overhead shot of slices of coconut flour bread spread with hummus

Happy baking!

More Grain-Free & Vegan Breads to Love:

overhead shot of keto vegan coconut flour bread on a wire cooling rack, with a bread knife alongside

Keto Vegan Coconut Flour Bread {oil-free}

Yield: 1 medium loaf (14 slices)
Prep Time: 5 minutes
Cook Time: 1 hour 15 minutes
Total Time: 1 hour 20 minutes

This keto vegan coconut flour bread is just what you're craving: firm (yet tender), flavorful, easy-to-make, and oil-free, too!


  • 1 cup (121 g) coconut flour
  • 3/4 cup (84 g) almond flour
  • 1/3 cup (27 g) whole psyllium husks
  • 1/4 cup (26 g)  flaxseed meal
  • 1 teaspoon baking soda
  • 1/4 teaspoon fine sea salt
  • 1 and 3/4 cups (425 mL) water
  • 2 teaspoons cider vinegar


  1. Preheat oven to 350F (175C). Spray the interior sides of a 9x5-inch (22.5x12.5 cm) loaf pan with cooking spray.
  2. In a medium mixing bowl, whisk together the coconut flour, almond flour, psyllium husks, flaxseed meal, baking soda and salt.
  3. Stir the vinegar into the water; add to the dry ingredients, mixing until completely combined and all dry ingredients are moistened (the dough will be stiff, but moist--not wet. If it feels dry, add a teaspoon or more of water).
  4. Shape and press the dough into a ball. Place the ball inside a large piece of parchment paper, or plastic wrap; roll and flatten into a loaf shape to fit a 9x5-inch (22.5x12.5-cm) loaf pan. Unwrap the loaf and place in the prepared  pan.
  5. Bake in the preheated oven for 1 hour and 10 to 1 hour and 15 minutes until golden brown and the surface of the loaf looks and feels dry.
  6. Remove the bread from the pan an cool completely on a cooling rack.
  7. Slice and eat!


Storage: Store the cooled bread in an airtight container at cool room temperature for 2 days, the refrigerator for 1 week, or the freezer for up to 6 months.

Measuring Tip: For best results, I strongly recommend weighing the ingredients --especially the coconut flour and almond flour--with a kitchen scale.

Psyllium Tip: This bread does not work well with psyllium powder of any kind. Be sure to use whole psyllium husks.

Flaxseed Option: An equal amount of ground chia seeds can be used in place of the flaxseed meal.

Nutrition Information
Yield 14 Serving Size 1 slice (1/14 of loaf)
Amount Per Serving Calories 85Total Fat 4.5gSaturated Fat 0.6gTrans Fat 0gUnsaturated Fat 0gCholesterol 0mgSodium 148.6mgCarbohydrates 8.1gFiber 5.6gSugar 0.8gProtein 2.9g

Did you make this recipe?

Tag @powerhungrycamilla on Instagram and hashtag it #powerhungrycamilla

This site uses Akismet to reduce spam. Learn how your comment data is processed.


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!


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

Hi Brenda,

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

Dr James

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 :)

Dr J

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!


Saturday 2nd of October 2021

Made this today and it's another winner!


Wednesday 13th of October 2021

Yay! I am so glad, Lily!

This site uses Akismet to reduce spam. Learn how your comment data is processed.

Skip to Recipe