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.
(1) Whisk the Dry ingredients
(2) Add the Liquid Ingredients
Add the cider vinegar to the water, and then pour into the bowl with the dry ingredients.
(3) Stir the Wet & Dry Ingredients to Form a Dough
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.
(4) 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.
(5) Place the Dough into a Loaf Pan
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.
(6) 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.
(7) Cool the Bread on a Cooling Rack
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!!!
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 equal 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
This keto vegan coconut flour bread is just what you’re craving: firm (yet tender), flavorful, easy-to-make, and oil-free, too!
- 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 our 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!
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.
Psyllium Tip: This bread does not work well with psyllium powder of any kind. Be sure to use whole psyllium husks.
- Category: Bread
- Method: Baking
- Cuisine: American
- Serving Size: 1 slice (1/14 of loaf)
- Calories: 85
- Sugar: 0.8 g
- Sodium: 148.6 mg
- Fat: 4.5 g
- Saturated Fat: 0.6 g
- Carbohydrates: 8.1 g
- Fiber: 5.6 g
- Protein: 2.9 g
- Cholesterol: 0 mg
Keywords: bread, coconut flour, coconut flour bread, egg-free, dairy-free, no eggs, vegan coconut flour bread, keto, ketogenic, grain-free, vegan, sandwich bread