Basic Quick Bread

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Basic Low Carb Quick Bread

It’s no secret that the one thing low carbers miss most is bread. This is often what is missing as an appetizer, enjoying a real sandwich, or just having a morning slice of toast. I do have a bread machine, but I rarely have yeast to make a proper bread. That is something that I plan to try in the near future.

Gluten Free Almond Coconut Flour Bread

This week, I set out to bake a basic quick bread that could be easily thrown together with ingredients I typically have on hand. It needed to serve as a replacement for simple white bread and also serve as a base for other varieties of bread. Since I usually have both almond and coconut flours in my pantry, I used a mix of both in this recipe. Eggs were used for leavening, but I suppose baking powder or soda could be added to make a lighter bread.

Quick and Easy Low Carb White Bread

Quick and Easy Low Carb White Bread

I was very pleased with the results of this recipe.  I also believe this recipe can be used to develop sweet breads which I plan to experiment with. I will be making french toast using this bread and will post that recipe next.

Basic Quick Bread

Rating: 51

Basic Quick Bread

This basic quick bread can be enjoyed as toast for breakfast to complement eggs, to make a sandwich for lunch, or as a dinner appetizer.


1/2 cup butter, melted
3 tablespoons coconut oil, liquified
8 eggs (or 6 eggs plus 1 teaspoon baking powder)
2/3 cup almond flour
1/3 cup coconut flour
1/2 teaspoon xanthan gum (optional)
1/2 teaspoon salt


  1. Break eggs into food processor then blend until yolks and whites combined.
  2. Add remaining ingredients and process until a dough is formed.
  3. Spread dough into a greased 9×5 inch loaf pan (use an 8x4 pan for taller loaf or muffin top pan for rounds).
  4. Bake at 350F about 40 minutes or until top is browned.


Makes 16 slices

Nutrition per slice: 127 calories, 12.3g fat, 138.7mg sodium, 3g carbs, 1.9g fiber, 1.1g net carbs, 4.9g protein


* * *     39 votes
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  1. JJ says

    Hi Lisa, I wrote before when I first started making this bread about 6 weeks ago. I want to update on my progress. I have found that the only almond flour I can get around here is actually more of a meal than flour. Therefore it doesn’t absorb as well. So I am now using 5 tablespoons of butter and 2 tablespoons of coconut oil with very good results.
    I have discovered what you said about needing more fat in a low carb diet to be true as well. I was so used to going the no fat way. I like this diet much better and my blood sugar is becoming more manageable. Thanks for a great recipe. I might have gone nutty if I hadn’t found it when I did. JJ

  2. therese says

    Just made this and was really pleased. I used the 6 eggs and baking powder. I generally find I need more baking powder than in most recipes so I used 1 1/2 tsp and the xanthan gum. The texture is finer than I expected but with scattered larger “holes”. It is just fine. Maybe more mixing…. I put some sesame seeds on top before baking. The only thing that was a little perplexing was the direction to “process until a dough is formed”. I wasn’t sure just how much of a dough vs. a batter. I did add some garbanzo flour to thicken it a little and I know that it can take a little time for the liquid to absorb fully and thicken. It is actually a litle thicker than it looks in the mixer. I was hoping that it wouldn’t have too much coconut flavor and after cooking it did not. Wondering what your thoughts on adding/replacing some of the flour with ground psyllium? In response to the comment about greasiness, I did not find that at all. Cut a warmed a piece in the fry pan, topped with butter, cinnamon and a light sprinkle of granulated sweetener. Yummy! (which is why I don’t make these delicious things too often) :)

    • says

      I have been wanting to play around with this recipe and see if I can get it to be a bit lighter. I think psyllium could be worked into this bread. You’ve given me some great ideas to test out. Thanks!

  3. Jamie says

    Just made this bread with 8 eggs (thus no baking powder) and no xantham gum….looked great when it came out of the oven (tastes pretty good, too), but then it deflated on me as it cooled! Anyone else have that problem and/or know how to prevent it next time? I did leave it in the metal bread pan to cool. Regardless, looking forward to having French Toast and toasting it up for BLTs! Thanks for a quick & easy recipe! ~Jamie

    • says

      I’m not sure if it was from cooling in the pan as I always remove after 10-15 minutes. It could deflate if it isn’t cooked all the way. Hard to tell what happened. Maybe someone else has an idea.

      • Anonymous says

        It was probably because of the – no xanthan gum- that stuff is important! If you don’t like gums – try blitzing 1/2 tsp gelatin with the eggs before adding the dry – for this much dry – I would add 2-3 tsp of baking powder too if you want lift

  4. JJ says

    Thank you, Lisa. I am sitting here eating some of this bread while I type. It is very good. I used the virgin coconut oil so it tastes coco-nutty, yum. May I ask why you try to add more fat?

    • says

      I’ve found that low carb works best for me when fat makes up about 75-80% of calories. I also eat much less when fat is high.

  5. JJ says

    Hi, I am new to low carbing. I made this recipe this afternoon. I think the taste is very nice. The loaf didn’t rise as much as I thought it should have. Also, with 1/2 cup of butter and 3 TBSP of coconut oil, it is a pretty greasy loaf. Do you find it to be greasy? Are the amounts written above correct? I want to continue to make this bread, but need better results. Thank you, I’m looking forward to trying more of your recipes.

  6. Kristie says

    Just took out of the oven & wow, this good! So good. I can easily see that possibilities are near-endless with this one! Thank you. I just put bacon in the oven & plan to make baconnaise with the bacon fat, & I think this bread will make a decent BLT!

  7. Vanessa Wells says

    I know a baker who uses malted barley to make his giant cinnamon rolls. They really rise high. Can it be used in the quick bread for height.

  8. Ellen says

    Hi! This looks amazing but what are the actual carbs per slice instead of the net carbs? Thanks so much!

  9. Kathy says

    I made this using the eight egg recipe and it tasted a little too eggy for sandwich bread. However, I used it for french toast, using only egg whites, stevia and cinnamon to soak it in. I then cooked it in my cast iron skillet with a little bit of coconut oil…and it turned out SO good! It was light, with a little bit of crispness! I’ve already eaten it three times!!! i’ll definitely try the six egg version. Thank you!!!

    • says

      I like to use the bread in grilled sandwiches and French toast. Hope the 6 egg version has less egg taste for you. Glad you liked it in French toast. That way is my favorite!

  10. Dede Bonelli says


    I made this bread this afternoon, and I love the taste. Mine ended up looking about half the height of your bread and I was wondering if there was anything I could add to it to make it less dense, rise more? I used the 8 eggs. I didn’t have xanthin gum, but used glucomman instead. Do you have any suggestions? Thank you in advance. :)

    • says

      Hi Dede!

      I believe adding baking soda and apple cider vinegar may help, but I’d have to experiment to get the best amount and how to add. I’ve seen those used in other gluten free breads so maybe a Google search may offer help from similar quick breads.

  11. Dorothy Cuell says

    . Loved the bread.. used 6 eggs and the baking powder. I’m sure this will become another favourite!

    • says

      The food processor isn’t necessary. It’s a thin quick bread batter than can thicken a bit as the coconut flour absorbs liquid. Hand or stand mixer is fine to use instead or a blender.

      • Judy says

        Found your site yesterday. This is in the oven now! Used stand mixer and as you’ve stated, this is a thin batter so dough hook doesn’t work well…stand mixer whisk works beautifully! Can hardly wait to taste test!

  12. Soren says

    I did the 6 egg and 1tsp baking powder version– looks nothing like your nice white bread. It’s dense and short and yellow.
    That version needs more liquid and maybe some plain whey.
    I’ll try the 8 egg version next time.

  13. Tracy says

    Could you use 1 cup almond flour instead of both almond and coconut flour and it still turn out good? Just curious cuz I don’t have any coconut flour.

  14. Shawna says

    Could I use extra butter or a different oil if I don’t have coconut oil on hand? I REALLY want some bread & have all ingredients BUT the coconut oil. Thanks!

    • says

      The xanthan gum makes up for lack if gluten. It’s probably okay to leave out since there is a large amount of eggs, but texture may be different.

    • Doc says

      We added it the first few times and then forgot it accidentally and couldn’t tell any difference in it so we haven’t been adding it. We make it a couple times a week!

  15. Rhonda Tuzzio says

    i just took this out of the oven, and slathered a hot piece with butter. This is the best low carb bread I’ve tried so far, and it quelled my bread cravings.

  16. Kate says

    OoOoOoOOoOOoOOoo…wonder how it would handle being rolled out. First thing that came to mind is loading it with cinnamon/sweetener/butter and roll it back up for cinnamon rolls! Sweets really aren’t a huge temptation for me, but a good ole-fashioned cinnamon roll gets my attention every time….snort! Thanks so much for sharing…can’t wait to try!

    • says

      The dough is a bit liquidy for rolling so not sure how it would work. I have also been dreaming of a good low carb cinnamon roll recipe and I think a coconut flour based dough may work well.

      • Anonymous says

        Agreed it is too runny for cinnamon rolls, but we added 3 over ripe bananas and 1/2 cup erythritol sweetner and after baking two loaves, one regular and one banana, we added 40 minutes at 300* additional time to the banana bread. It turned dark and crusty on top, moist in middle and is totally awesome!

        • says

          The banana one sounds yummy! I usually only add one banana to keep carbs low, but the additional ones are great if you aren’t concerned with the extra carbs.

  17. Osi says

    love it. Texture Is more like a pound cake, but non the less absolutely delicious. Will makE it again, maybe with herbs to make it more savory. Thanks for the recipe. :)

    • says

      Thanks for giving it a try and letting us know how it turned out! I’m thinking of trying a new recipe with only coconut flour for a lighter texture that would be closer to regular bread.

  18. Doc says

    Awesome! Best LC bread ever! Not sure how long it will keep though, as it doesn’t stay around long enough for us to find out!

  19. Georgia says

    I tried this and unfortunately failed.. but I think that is because I made it with raw cocnut powder not flour… Question… How long do you mix the ingredients before it becomes a dough? Thank you so much for all your recipes, I truly appreciate all you do for the low carb community…

    • says

      I didn’t have to mix long as the coconut flour really absorbs the liquid quickly. I’m sure the problem you had was because you weren’t using coconut flour which is different than raw coconut powder.

  20. says

    OMG! This is the BEST bread we have tried! We added 1/4 cup erythritol and 1 tsp vanilla (we like sweets :). Husband, 6yr old, 17 yr old (she’s the one who baked the bread) and myself: We LOVE this bread!

    Once baked, I sliced a piece (it’s good just like that) & topped w/some thawed berries: DELISH.

    This recipe is a TOTAL keeper.

    Thank you!!!!


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