Name: Keto Vegan Coconut Flour Bread {oil-free}
Prep time: 5 min
Cook time: 75 min
Total time: 80 min
Ingredients: 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

Keto Vegan Coconut Flour Bread (Oil-free, Grain-free)

By Camilla

4.92 from 34 votes

on Aug 31, 2020, Updated Mar 25, 2026

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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
Nutritional benefits of Keto Vegan Coconut Flour Bread
Ingredients for Making Egg-Free Coconut Flour Bread
How is Psyllium Used in Vegan Baking?
How to Make Vegan Coconut Flour Bread
Step One: Whisk the Dry ingredients
Step Two: Add the Liquid Ingredients
Step Three: Combine the Wet & Dry Ingredients
Step Four: Shape the Bread Dough
Step Five: Place the Dough into a Loaf Pan
Step Six: Bake the Bread
Step Seven: Cool the Bread
Texture & Taste of the Keto Vegan Coconut Flour Bread
More Grain-Free & Vegan Breads to Love:
Keto Vegan Coconut Flour Bread {oil-free} Recipe

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:

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:

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4.92 from 34 votes

Keto Vegan Coconut Flour Bread {oil-free}

By: Camilla

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

Prep Time: 5

Cook Time: 1 15

Total Time: 1 20

Servings: medium loaf (14 slices)

Ingredients

▢ 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

Instructions

Preheat oven to 350F (175C). Spray the interior sides of a 9×5-inch (22.5×12.5 cm) loaf pan with cooking spray.
In a medium mixing bowl, whisk together the coconut flour, almond flour, psyllium husks, flaxseed meal, baking soda and salt.
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).
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 9×5-inch (22.5×12.5-cm) loaf pan. Unwrap the loaf and place in the prepared pan.
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.
Remove the bread from the pan an cool completely on a cooling rack.
Slice and eat!

Notes

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

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