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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}

  • Author: Camilla
  • Prep Time: 10
  • Cook Time: 80
  • Total Time: 1 hour 30 minutes
  • Yield: 1 medium loaf (14 slices) 1x
  • Diet: Vegan


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




  1. Preheat oven to 350F (175C). Spray the interior sides of a 9×5-inch (22.5×12.5 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 9×5-inch (22.5×12.5-cm) loaf pan. Unwrap the loaf and place in the prepared  pan.
  5. 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.
  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.

  • 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

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