There's no need to miss out on bread when you're on a keto diet. Because of the focus on reducing carbs when on a keto diet, bread usually is dismissed immediately. But that thinking is wrong!
Luckily there are now a handful of gluten-free bread companies available at your local supermarket. The only problem with them is that they are a bit pricy.
This easy low-carb bread recipe is quick to prepare when you want to have bread at home without the increase in cost. It's perfect to make a sandwich for lunch, or serve as a side with dinner.
It’s no secret that the one thing people on a low carb diet miss most is regular bread.
Whether it’s garlic bread with your favorite salad, enjoying a hearty sandwich, or just that morning slice of toast, bread is usually thought about with a sign of regret and longing.
But, there’s good news!
There are actually many low-carb bread recipes you can try. From low-carb sweet bread to psyllium bread to almond flour bread, there’s a recipe to suit every taste.
The best keto bread recipes are gluten-free, sugar-free, yeast-free, and high in protein. This recipe is all of those!
Ingredients
So what do you need to make this simple low-carb bread recipe? You probably already have everything you need in your pantry.
Low-Carb Flours
I made this bread using both almond flour and coconut flour. That’s because a combination of low-carb flours allows for a more natural taste that isn’t overpowering. You can use almond meal instead of blanched almond flour for a texture more like whole grain bread. And sunflower seed flour is a great alternative to nut flours for a nut-free bread.
Wet Ingredients
For the wet ingredients, I used melted butter, liquified coconut oil, and eggs. You will need the butter and coconut oil to be melted before you use them.
Xanthan Gum
Don’t forget about the xanthan gum; this is a very important ingredient for bread. It helps hold all the ingredients together and gives it a bit of elasticity similar to bread with wheat gluten.
Nice and healthy with lots of protein and practically no carbs!
Please note: Check out the recipe card at the bottom for a full list of ingredients used to make this low-carb recipe.
Quick tips
- Whip the egg whites. The eggs can be separated with the egg whites whipped up light and fluffy, then added in at the end. This will make this type of bread fluffier.
- Make seasoned bread. Add your favorite spices or seasonings and turn this bread into seasoned bread. Try drizzling it with some sugar-free syrup!
- Mix the ingredients well. A food processor does the job the best but you can also use an electric hand mixer too.
- Try a cinnamon raisin flavor. This recipe was the base for my keto cinnamon bread. You just need to add cinnamon and sweetener. Adding in small pieces of cut raisins can also up the flavor without adding too many carbs.
Instructions
You’ll find the entire recipe in the printable recipe card at the bottom of this post. It even includes all my notes from when I made this for the first time!
But I've included a few more tips here, along with some step-by-step photos.
Mix ingredients well
You can make this bread with your food processor. If you don’t have one handy, a mixing bowl and some good stirring will work (just mix those eggs well).
If you have a bread maker with a Quick Bread cycle, that can be used too.
Whip The Eggs
To start, whip together the cracked eggs with melted butter and coconut oil. Be sure to whip the eggs up for a minute or two with an electric mixer to incorporate more air in the bread batter.
Separating the eggs can help the bread rise better. You just mix the egg yolks directly to the batter. Then you'll beat the egg whites until they are fluffy and fold them into the batter.
Next, add in the dry ingredients and process them until well blended.
Tip: Pay extra special attention to this step if you are mixing the ingredients by hand. You don’t want dry, powdery pockets in your finished loaf.
Bake The Bread
Once you make the batter, simply spread it out in a loaf pan and bake until it’s cooked completely through. This will take about 40-50 minutes depending on the size of the pan you’ve used.
️ Serving suggestions
This simple low-carb bread is a great option that even non-keto eaters will enjoy if you want to share it with the whole family or have company over. Try it for cinnamon French toast or paired with your favorite eggs. It's perfect for avocado toast too!
Using it for a grilled cheese sandwich and serving it with soup is always a great way to enjoy it. You can also use it to make low-carb croutons for your avocado parmesan kale salad or breadcrumbs for baked chicken or low-carb stuffing.
Toast it and top the slices with butter (even herbed butter) alongside your favorite low-carb soup recipe. It’s perfect for dipping in cheddar soup or easy lobster bisque!
Isn’t it wonderful that you aren’t at all limited on a low-carb diet now?
FAQs
I made a few changes to this recipe since the first time I made it a few years ago. Here are some questions people have asked about the recipe.
To help reduce the eggy taste you can replace some of the yolks with egg whites or use less eggs. You can also substitute psyllium eggs for some of the whole eggs in the recipe, although I don’t suggest doing it for all of them. If that doesn't work, try the soul bread recipe instead.
Store the bread in an airtight container on your counter for several days or in the fridge for up to a week. You can freeze this bread too. Just thaw it in the refrigerator before using.
This bread doesn’t have the fluffy look like regular white bread, but the flavor and texture are still fine. To make a taller loaf, you could just use a smaller pan. But the carb count will be slightly higher per slice, which is why a standard loaf pan is better for those on the keto diet or wanting to watch their carb intake. Whipping the egg whites separately also helps give it more fluff.
A lot of grocery stores are now selling keto-friendly bread but they generally use wheat protein isolate or wheat gluten. They are a good option if you aren't on a gluten-free diet. A popular one is ALDI keto bread.
Related recipes
If you enjoyed this low-carb bread recipe, here are some more recipes for keto-friendly bread. They are some of my favorites!
- Gluten-Free Orange Cranberry bread is colorful and bursting with sweetness. It's perfect for parties.
- Key Lime Bread Coconut Cake Loaf looks like a stunning dessert but only has 2g net carbs in each slice.
- Pork Rind Bread has almost no net carbs in each slice; it is the best choice for a low-carb sandwich.
- Flax Meal Bread can be used to make muffins too and is a really fantastic source of fiber.
- Keto Apple Fritter Bread is fortified with zucchini and surprisingly only has 3g net carbs in each slice.
Follow us on FACEBOOK, PINTEREST, and INSTAGRAM for even more tasty keto-friendly recipes!
Recipe
Quick Low Carb Bread
Video
Ingredients
- ½ cup butter melted
- 3 tablespoons coconut oil liquified
- 6 large eggs
- 1 ⅓ cup almond flour
- ⅔ cup coconut flour
- 1 tablespoon baking powder for best results use no aluminum
- ½ teaspoon xanthan gum optional
- ½ teaspoon salt
Instructions
- Break eggs into medium bowl or food processor then blend until yolks and whites are light and frothy.
- Mix in the butter and coconut oil. Then add the almond flour, coconut flour, baking powder, xanthan gum, and salt. Process until a dough is formed.
- Spread dough into a greased 9×5 inch loaf pan (use an 8x4 pan for taller loaf or muffin top pan for rounds).
- Bake at 325°F about 45 to 50 minutes or until top is browned and center tests done when toothpick inserted comes out dry.
- For more help with this recipe, check out the recipe video on YouTube.
Notes
- ½ cup butter, melted
- 3 tablespoons coconut oil, liquified
- 8 large eggs or 6 eggs plus 1 teaspoon baking powder
- ⅔ cup almond flour
- ⅓ cup coconut flour
- ½ teaspoon xanthan gum
- ½ teaspoon salt
Low Carb Sweeteners | Keto Sweetener Conversion Chart
Nutrition
Additional Info
Notes on Nutritional Information
Nutritional information for the recipe is provided as a courtesy and is approximate only. We cannot guarantee the accuracy of the nutritional information given for any recipe on this site. Erythritol carbs are not included in carb counts as it has been shown not to impact blood sugar. Net carbs are the total carbs minus fiber.
Copyright
© LowCarbYum.com - Unauthorized use of this material without written permission is strictly prohibited unless for personal offline purposes. Single photos may be used, provided that full credit is given to LowCarbYum.com along with a link back to the original content.
First published on March 3, 2012. Post updated on March 25, 2021, with new photos and additional recipe information.
Cindy
Just wanted to make a comment about baking temp. The recipe on here says to bake at 325, the linked YouTube demonstration says bake at 350.
Lisa MarcAurele
For gluten-free bread, I find baking at a lower 325°F temperature is better even if it takes a little longer.
Karen
I'm wondering if I did something wrong because, even with a Tbsp of baking powder and egg whites whipped separately (also whipped the yolks), it sat in the pan and did nothing. I was trying to switch from the paleo bread I'd been baking, which uses arrowroot or similar so has a higher carb content (otherwise very similar ingredients), but at least that one rises a bit. It's usable and tastes pretty good so it won't go to waste, but it remains somewhat brittle and difficult to slice even straight out of the refrigerator. This was my first try with a bread that had an alternative to whip the egg whites, and from that perspective wasn't worth the extra work. Suggestions?
Lisa MarcAurele
It should have risen some in the pan but even with whipping the eggs separated, it is still a little difficult to get a tall loaf with this recipe. If you use a little xanthan gum, it does help it from becoming crumbly.
Mobey
All I have to say is DENSE, DENSE, DENSE.
With all these "fake" keto/low carb bread recipes out there you cant get away with it. No matter what ANYONE says you end up wit dense blocks. Bricks almost.
The keto/low card world has lowered their expectations so very much bricks have become acceptable breads.
Lisa MarcAurele
If you prefer a light texture, you need to make the Soul Bread or Cheese Bread instead.
Bev Jefferies
I often make this bread as it is so simple to make and delicious. Today I decided to ring the changes and added garlic and grated cheese - it is to die for!!!!!!! With thick butter and Marmite I was in seventh heaven!
Lisa MarcAurele
Thanks for sharing. That sounds really delicious!
sue
Sounds good, was it fresh garlic or powdered I would really like to know thank you. Susan
Lisa MarcAurele
Most people used powdered for garlic bread.
Linda
Hi
The instructions under the recipe are different than the instructions above the recipe ( in the blog)
I followed instructions below it just said to beat eggs until your are blended ( not until they get frothy) then it said add all other ingredients. So my bread did not come out as fluffy as it could have. Also adding all the other ingredients all at once was notso good either. I did not see the instructions on the blog until after I had made the dough. The the bread was still good
Lisa MarcAurele
Another thing that can help make the bread fluffier is to separate the eggs and beat egg whites until light and fluffy before adding. I need to get the notes added into the recipe card.
Amy
Made this today and it is a little cornbread tasting, but seriously tasty! I made the recipe with everything but the coconut oil and xantham gum. I also whipped the 6 egg whites into firm peaks as another reviewer suggested. I mixed all the rest of the ingredients together and then gently folded the egg whites in. I also sifted both flours, as I find it helps when making baked goods overall, but especially with both coconut and almond flours. I baked until it was firm in the middle and a toothpick came out mostly clean. Serving it with dinner later, but I bet the family will enjoy it as well. I wish I could post a pic, it came out looking very yummy, which matches its taste. Definitely a keeper! Thank you!
Lisa MarcAurele
I have tried whipping the whites and it does result in a lighter texture. Good to know the coconut oil isn't really needed either in the low carb bread.
Donella Edwards
This bread is amazing in my opinion! Lectins make me ill so it is wonderful to find recipes for things I formerly had the privilege of eating, ie. bread. Thank you Lisa Marcaurele, LowCarbYum.com.
Sally
Made this with a vegan egg powder sub and it came out quite nice with no eggy taste, even absorbed liquid so great for dipping. All other ingredients I left as are on the recipe.
Lisa MarcAurele
Good to know the egg sub worked out!
Edward Zender
Sorry, I didn't care for it. It tasted more like cake than bread. I followed the recipe as printed, I found it to be too sweet and too salty. The texture was like cake as well. It has the texture more like cornbread. Add some corn flavoring and maybe it would be a good cornbread substitute. I wanted to like it but it just doesn't work. I could taste the coconut and that didn't bother me, but the sweetness was overwhelming.
Lisa MarcAurele
We do use this as a cornbread sub with some corn flavoring or baby corn.
Patricia
I have been all over this site looking for the recipe - low card using bread machine... I cannot find. Please help.
MsPat
Lisa MarcAurele
At the very top is a link to the recipe card if you can't find it.
Helene
If you want to cut out some of the butter, use 1/2-3/4 cup of smooth cashew or almond butter. And then you need only 1/4 cup of flour - almond. These recipes can be found in the specific carbohydrate diet (scd). Great when toasted.
Lisa MarcAurele
Great tip for reducing the butter in the recipe. Thanks for sharing!
Brooke
Can I substitute out the coconut oil?
Lisa
You should be able to leave it out or use butter. There's plenty of fat already in the recipe.
Chin Yee
If i do not use Xathan gum, i do not have one, will the bread turn out fine ? Or i should replace Xathan gum with flaxseed ???
Lisa
I've made the bread without xanthan gum and it's come out fine.
Ally
Can you put this in a bread maker?
Lisa
If there's a quick bread setting, it should be okay.
Sherrie Derossett
Wheat setting worked great when I tried it. But I put it on medium fit the crust
Gail carter
This is very good and light. I used butter to grease pan and got a wonderful golden crust. HOW DO I store it?? Does it need refrigeration??
Lisa
I keep mine in the fridge.
Amy
Mine turned out great using 6 eggs plus baking powder plus xanthan gum. How should I store it? Refrigerator or countertop?
Lisa
I keep mine in the refrigerator.
Angela
Is yours white mine is brown compared to picture?
Petra
I am new to the whole low carb lifestyle, so I have been looking up recipes online and came upon this blog. I baked this bread yesterday and it turned out absolutely delicious....5 stars from me. I did change it a bit though. I used half of each, butter and oil and only used 5 eggs. I separated them, beat the eggwhites to stiff peaks first and once all the other ingredients were mixed together, I slowly folded the eggwhites under until well mixed. I also added Caraway seeds into the batter and added sesame seeds on top before baking. I baked it in a 9×5 Pyrex loaf pan for 45 minutes and it turned out nicely and golden brown crust. Had some yesterday with butter for our ground turkey and shirataki noodle with tomato and spinach in a cream sauce and it was to die for. Today I ate a turkey and cheese sandwich ( double slices ). Even my husband and granddaughter love it. It's a keeper for sure. Thanks for this great recipe, Lisa
Lisa
Thanks so much for sharing your preparation Petra! Sounds lovely with the seeds.
Janett
I made this today but I must have done something wrong. When it came out of the oven it looked good but fell right away. I'm not a baker so I don't know what went wrong. It didn't feel anything like bread either. Any suggestions?
Lisa
It may not have been fully cooked. However, it can shrink a little, but shouldn't be much.
MATT
Well, found out that this recipe isn't Vitamix friendly. I used 6 egg whites and 1 yolk, tried blending to get stiff peaks but only got heated eggs. I added both the gum and the husks hoping they would help it rise, yet after baking the loaf it deflated like a politician's campaign promise. But, sliced it and added butter, ate it with home made crockpot chicken stew and it was amazing! Thanks so much Lisa for this. I can't imagine how many attempts it takes you to perfect a recipe but I definitely appreciate your efforts .
Lisa
I've never tried all egg whites. I'm not sure why it deflated. Sometimes it can do that if not fully cooked or over mixed.
Robin
Hi Lisa,
Dumb question. Is there a difference between 1/2 cup butter and 1/2 cup butter melted? Also, can I use 1 cup almond flour instead of 2/3 almond and 1/3 coconut flour?
Lisa
The almond flour should work in place of coconut flour. And, softened butter should be fine in place of the melted butter.
Josie Barrera
I don't have a food processor. But the recipe sounds delicious. Can I make the dough without the food processor?
Thanks
Lisa
Yes. You can use an electric mixer or even by hand.
Lori Masse
Perfect - I was hoping to see this question as I don't have a food processor either.
P Welch
I live in a high altitude area (6,500 ft. elev). How do I prevent the bread from turning out like a brick?
Lisa
I live pretty close to sea level so I don't have any experience with that.
Kristy
Hi 🙂
I am currently baking this bread useing the "6 egg" recipe version.
I added some "activated yeast".
(1 packet fast acting yeast mixed with 1/4 cup warm water and 1 tsp sugar....let sit 5 minutes)
Also increased coconut flour by 4 Tablespoons to make up for the extra moister.
I've been peeking through the oven door and it's rising perfectly!
Can't wait till it's done...smells so good!
Lisa
Hope that works out. Thanks for sharing the yeast instructions.
Cindy
Could you please let me know how that worked out with the yeast? I thought I read where you could just mix the packet of yeast into your dough instead of adding more liquid. Thanks, sending
CH
The bread is terrible. It is fatty and tastes like eggs and salt and looks like a screwed up cake. A waste of eggs and expensive almond flour.
Jessica
How would this work without the oil and butter? 145 cal for one tiny slice of bread is a lot of calories, low carb or not. I cant do wheat and always looking for high protein alternatives being vegetarian thats why so may low carb recipes work but still need to pay attention to caloric intake!!
Lisa
You should be able to cut back on the fat if you'd like. There is a lot added which probably isn't needed.
crystle
What I miss the most about low carb bread is the lightness; not so dense. Do you think adding yeast would help?
Lisa
If you want a lighter bread, try the Soul bread recipe. I don't think yeast would really help with this one.
marinawolf
hi there lisa. thank you for an uncomplicated and yummy bread recipe. i tried it and i found it hard to toast, it just seemed to seep oils and not get really firm. i wanted to add sesame or sunflower seeds or hemp hearts to it and wondered if i have to do any fandangling to get it to cook well with the addtions. what do you think?
Lisa
The seeds should be fine. And, you can cut back on the fat a little to help with toasting. Or, you could try doing it in the oven on the broiler.
Randy Barnhart
Why didn't dough form in the flood processor? The ingredients stayed liquid. What am I doing wrong? Thanks for help. Randy
Lisa
It's a quick bread so the dough should be thinner. In fact, you can just use an electric mixer instead of a food processor.
Randy Barnhart
Why did my recipe not come together as dough in the food processor? It stayed liquid forever until I added a lot more coconut flour and more baking powder.
The taste was good, but the process discouraging.
Thanks for replies and suggestions.
Randy
Lisa
It's a quick bread and coconut flour can vary.
Hannah
Absolutely delicious. I used 3 Tbs of olive oil because I didn’t have coconut oil. It might be too high in fat, but it’s the best bread I have ever tried.
Fa
Hi Lisa,
Thank you for the amazing recipe!
Made it today and it turned out great... I’m so happy that I can finally have a complete breakfast!
Lisa
You're welcome Fa!
GILMAN DIONNE
Lisa,
I read the back label of each and notice o Cholesterol on each but on the final result label, it read 108mg of Cholesterol. Where does this cholesterol comes from.
Lisa
There is cholesterol in egg yolks.
Sunny
Allow me to share some insights regarding the confusion over fat and cholesterol issue.
The natural will not skyrocket cholesterol.80% of cholesterol is produce by the liver and dietary cholesterol ONLY contribute 20%.if you eat more cholesterol,the liver is going to produce less and vice versa.Therefore, you need not to worry as the body is metabolically aware of the balancing effect.If cholesterol shoots up (which maybe just less than 10%) ,the type of cholesterol is pattern A BIF FLUFFY LDL non detrimental to health and it doesn't oxidizes easily unlike the pattern B which is SMALL DENCE LDL (oxidizes easily)For your kind information,small dense is arising from a high intake of refined carbs/sugar/high fructose corn syrup etc.
In fact,97%of fats in the human body is composed of SATURATED FATS and remaining 3% is ESSENTIAL FATTY ACIDS.
THANK YOU
Holistic Nutritionist.
Anja
Hi,
Can you give me the recipe with grams? Because i live kn Germany and when i try it. It doesn’t go good.
And it looks so delicious!
Lisa
I added a link at the bottom for metric conversion.
Monique Rosenbaum
Because of intestinal issues my daughter's nutritionist has her on a no dairy, no sugar, no carbs(other than nut, veg, fruit ones). She is missing having bread, rolls, etc. I just made your bread recipe and it came out well! Doubled recipe. Used only coconut oil since she can't have butter, used mostly eggs whites from our chickens, using 15 total. added the apple cider vinegar. Made a small loaf that rose very well. Will be great for her to get to have a sandwich for school tomorrow with the bread. Then with rest of batter I made 28 mini muffins by adding cinnamon, vanilla, honey, and a cup of unsweetened applesauce. She will be glad to get to have muffins in morning instead of just her eggs, meat, fruit, veggies!! My husband and I just ate a muffin with homemade almond butter & the texture and taste is great.
Lisa
It's great that she can still have eggs! I know how tough it can be when you have to eliminate certain foods. I've been getting away from dairy myself as well as egg whites due to food sensitivities.
Darcy
Wonderful information. I'm leery to try any low carb bread recipes anymore but the idea of cinnamon muffins might make me change my mind. Thank you for your comment.
Keren
Monique
Can you please include your measurements . I'd love to try it your way as well !
Thank you 🙂
Sam
Any idea how long this will stay good in the fridge? I’m the only one that does MAD in my house and I’m wondering if It will stay good for awhile. Such as a week.
Lisa
It's good for a week. Any longer, I'd freeze.
JoAnn cabe
Thank you for the recipe--I loved it.
I did add a packet of dry yeast, I knew it wouldn't add any leavening to the bread but
Certainly added to the flavor and I think may have masked the eggy taste. Will remember
To use my smaller loaf pan next time.
Lisa
Yeast is good for flavor. I'm going to try nutritional yeast in it next time.
MaryJean Sznurkowski
Lisa, can I use soy flour in place of almond and coconut flours?
Lisa
It should work, but I haven't tested it.
Lillian
Hello!
Will the batter/dough rise while it’s in the oven?
Lisa
It does rise, but not a lot like regular bread. You could try upping the amount of baking powder for a better rise.
SJR
Not to be too picky, but it should be "If using FEWER eggs", not "less" eggs.
Lisa
YES! Blogs are informal so I usually don't worry too much about grammar. Math and science were always my strong points (I'm an engineer), not English. 😉
Jeremy
Find something more important to say SJR or please keep ur gramur commints 2 ur selfffffff (misspelled on purpose)
Renee
I'm glad "ewe" said that 🙂
Amber M Martinson
Meat two.
Stephanie
Sorry if it was already asked; Do i refrigerate it and how low does it last?
Lisa
It's best to refrigerate and it will keep for a week. It freezes well too.
Courtney
Hey, I was just reading through and saw that there was talk of eggs taste. If eggs are at room temperature before using it helps with that. Maybe you could include using at room temperature and people wouldn't have so many issues. Just a thought for them;) and I didn't think your grammar changed the recipe
Lisa
Thanks for the tip!
nicole
I just tried this recipe and I love it !
TExture and taste are great as well , the recipe can be altered to make It either taste more sweet or savory ....... I do have two questions though.....
1. Does it need to be refrigerated?
2. How long is the read good for? 2-3 days or more like 5 days ????
Thank you
Lisa
It lasts a week in the refrigerator and can be stored for months in the freezer.
Jessica
Holy amazing! This bread is delicious, and just what I needed to stop feeling sorry for myself about having to live without bread, haha! Thank you so much, I plan on using this from here on out as my treat when my low carb lifestyle is wearing on me.
Lisa
Thanks Jessica! I'm so happy you enjoyed the bread!
Robbie
LOVE this recipe. I have used to mske Jalapeño Cheese, coconut sugar and Cinnamon.... bAking a Garlic, Parmesan, Sun Dried tomato with Garlic and Olive and Rosemary bread now!
Susan
Have been trying out various low carb breads and like the sound of this one. Only thing is, I live in the UK and have no idea what your cup measurements represent. No idea what half a cup of butter would be. Also I read somewhere that UK tablespoons and teaspoons are different to the US ones. Any chance you could give me the quantities in grammes or unces?
Lisa
1/2 cup butter is 1/4 pound (4 oz). 2/3 cup almond flour is about 70 grams. 1/3 cup coconut flour is about 37 grams. 3 tablespoons coconut oil is about 40 grams.
Jen
If 1/3 cup=37grams, 2/3 cup cannot equal 220grams? How does that compute?
Lisa
That's a mistake. One cup of almond flour is a little over 100 grams so 2/3 would be about 70 grams.
Vikki
I began my low-carb journey about two months ago and feel great, but certain things are just missed- bread being one of those. I just made this recipe and it is a little more yellow than the picture, but otherwise it appears to look like a close second. The bread is dense, that is for sure, but lets face it this is not a commercially produced product. I did read the reviews and opted to double the recipe to have a regular slice size. Overall, really easy recipe to follow and results were pretty good. I can't wait to toast some up for breakfast. I am anxious to see how it does in the refrigerator after a few days.
Lisa
It is an egg-based bread so it will be a bit yellow unless you swap out some of the yolks for whites. I keep it in the refrigerator so it should be fine in there for about a week.
Tammy Simons
I just made this recipe using a 4-cup chopper, I did not have a food processor. My bread dough looks more like a batter. Perhaps I over mixed it. I'm not sure whether it will turn out or not.
Lisa
It thickens as it sits due to the coconut flour.
Mary
Okay. Mine was looking more like a battery so I sprinkled in more of the flours. It's in the oven now. We'll see.
Lisa
I hope it worked out for you.
LaVinia Love
Will it work if I'm just stirring it? I don't have a food processor and I'm new to this style of living. Giving it a last ditch effort.
Lisa
It's better to use an electric mixer. But, if hand mixing does a good job, it should be okay.
Anne
Hello!
I'm new to the low carb world and would love to make a nice sturdy bread.. My kid has deadly allergies to peanuts and tree nuts. How can I substitute those ingredients?
Thank You 🙂
Lisa
You can sub with finely ground sunflower seeds if needed.
Mary Jo
What does process until a dough is formed mean?? Put it on high?
Lisa
I either pulse the processor or keep it going. My machine only has one speed.
Corina
Dear Lisa,
I started eating NSNG almost 2 months ago. Since then, i've tried at least 10 different low carb breads, with more or less the same result: they'd turn out too eggy, too chewy, not raise enough or all of the above. Today I did your recipe. I wish i could post a photo. It is a little brown-crusted gem and it tastes great. I don't know what I like more about it, the taste, the fluffy texture or the carb/g ratio, which means i can have my daily 2 slices of toast for breakfast and not worry about getting too many carbs.
I look forward to discovering the rest of your site and trying other recipes.
Thanks a bunch,
Corina from Romania
Lisa
Thanks so much for your wonderful note Corina. I'm so glad the recipe worked out for you and you can enjoy some bread with breakfast. This was the first low carb bread recipe I shared and it's still my go-to because it's so simple to put together.
Mara
Agree! I made it this morning for the first time, easy and delicious. Thank you!
Rachel
Mine is baking now but it doesn't sound like the batter was the same as yours. I used 4 extra large eggs (which is the recommended amount when a recipe calls for 5 large eggs) and upped the baking powder to 2 tsp and used an extra 2 tbsp of butter because we're out of coconut oil. It was a thick batter that I had to spoon into the pan - I couldn't just pour it in... I wonder if those few changes will completely ruin it? I'll find out in about 30 minutes!
Lisa
It's a flexible recipe so it should be fine.
Sam
Hi, does anyone know how much carbs there is per 100g for this bread?
Thanks.
Sam.
Daria
Hi. I'm just wondering what I could substitute the almond flour with as I am allergic. And the amounts too please.
Lisa
Sunflower seed flour or sesame seed flour are good subs.
Jo
I had good results with this recipe! After reading the comments on the eggy taste, I opted for fewer eggs combined with baking powder. The result had the texture of cornbread, and tasted more like coconut flour to me. In the future, I'd like to try subbing the coconut oil with olive or avocado oil, and possibly lessening the coconut flour. I could taste egg still (not unpleasant), so I'm curious if subbing a couple of the eggs with a vegan substitute like flaxseed would make a difference? Great recipe, will make again!
Lisa
You could use flax or psyllium eggs to get rid of that eggy taste. Or, try replacing some of the whole eggs with just egg whites.
Lee Dunne
I have heard of ground chia being used as egg substitute but don't know how much per egg.
Lisa
It's 1 part chia to 3 parts water so to replace 1 egg, use 1 tablespoon chia seeds and 3 tablespoons water.
Cecy
I added 2 tablespoons of vanilla extract, 1 tablespoon of cinnamon and 4 tablespoons of stevia. It came out pretty good and no egg flavor at all!
Kathy
That's what I was thinking too. Glad to hear that it was good.
Susan
Did you really mean tablespoons? or teaspoons?
Carrie
I find that if you use refined coconut oil it does not have the coconut taste . I hate coconut and I can eat the refined coconut oil with no taste.
Marie Orgel
I'm glad I am not alone with the cornbread texture. But it is good as you said. Next time I may try replacing some if the whole eggs with egg whites to see if I can get that white bread look
Quinetta James
I use Organic Naturally Refine Coconut oil- Expeller Pressed. This has no taste of coconut. This oil is great for baking and frying. You can get this at Walmart, or Amazon.com.
john
For some reason mine tasted bitter,used the 8 egg,and everything else listed ,except the one ingredian psyliium husk powder,( substituded flax meal) texture real nice,,just taste bitter to me......any thoughts on what I could change,or should I add splenda or something..I want it to work but need the taste to be there too,thanks
Lisa
It's never been bitter for me. But, flax can have a bitter taste and I don't use it in this recipe.
Steve
So you make a high fat, high calorie version of bread and somehow that's supposed to be healthy by virtue of having low carbs. I don't understand. By the way, the calorie info is way off. It says 127 calories, 16g fat. The fat alone is 144 calories
Lisa
Recalculated using a different method and the numbers did change slightly.
Randall
For people with T2 diabetes, insulin resistance or obesity, this is a very healthy (and nesessary) way of eating.
The video below explains it better than I could.
https://www.youtube.com/watch?v=da1vvigy5tQ
Kathy
High fat is healthy.
Marie
High fat is not healthy if you have to watch cholesterol also there is no evidence that keto eating is healthy long term in fact just the opposite. I eat low carb and lower the fat healthier results
Mara
Ground flaxseed is bitter.
T
I used the 6 egg recipe and thought this turned out pretty good. I have tried other low carb breads over the years and hated them so much I just ended up throwing them away. I will admit, I am trying to be a reformed carb lover, so when I think of bread, I think of a nice baguette. If you aren't yet used to the taste of coconut flour, you might not like this, but I did find it to taste less coconutty than other breads I've tried. To help (me) with this, I added some Italian herbs and thought it turned out nicely. Still not the baguette I dream of, but my blood sugar was much happier with this version! 🙂 Thanks for the recipe
Lisa
The herbs do help give the bread a good flavor. It's tough to get that baguette texture. The closest I've come is bread made with psyllium.
Danny J
Hi Lisa,
Have you or anyone else added yeast for the flavor only? I am wondering if pitching yeast would bring some yeasty flavor?
Lisa
I have never tried it, but I do think it would give that yeast flavor.
Melody
FINALLY!!! A bread I can actual eat and enjoy. I've tried them all save one that I may or may not try at a later date. This is awesome. I didn't have the coconut oil so just butter in place of it. This bread held together nicely, is so soft and tastes yummy. Yes, there is a faint egg flavor but not enough to deter me from enjoying it. My 7 year old grandson ate 3 pieces as soon as it was cool enough to eat. One plain, one with butter and one with natural peanut butter. He loves it too. Thank you, thank you, thank you!!!
Lisa
Thanks for writing in Melody! It's nice to know that butter can work for the coconut oil.
Melody
In your opinion, which is more like conventional bread, this or Soul Bread? Soul Breads the on I have yet to try because I would have to order the protein powder as the 2 favorite brands to use for that is not available around here.
Lisa
Soul Bread is because it comes out much lighter. This one is a somewhat heavy dense bread.
Melody
Then I will have to try the Soul Bread recipe but this one will have a special place in my home. Going to experiment tomorrow with a Pound Cake out of this. Not sure if I will do a cinnamon or lemon but I will let you know how it turns out. I had a pb sandwich earlier and just ate a piece with cream cheese and a bit of no carb sweetener sprinkled on it. Heaven, I tell you, heaven.
Lisa
Glad it worked out. I've done a cinnamon swirl bread based on the recipe.
Michelle
Did you use 8 eggs or 6?
John kammerer
Can someone help me, I followed the directions and my bread came out of the oven perfact looking but when it cooled its now only 2" tall??? It shrank
My first time making bread and Im bummed!
Lisa
It may have needed a bit more baking time. But, it isn't a very tall loaf. If you want it taller, you'll need to bake it in a smaller pan.
Gbutter
I made this exactly as the recipe said.
Looked great out of the oven, then it fell to a loaf of 1 1/2 inches. Should I have left on the oven with door open.when it was baking?
Lisa
I've never tried that, but it may work. It's not a very tall loaf and it does shrink a little.
Joanne
Thank you for this recipe. I have made it twice so far and love love love it. I shared this recipe with my daughter who is on a gluten free diet. I did double the recipe both times and the loaf is as high as a store bought loaf of bread. Thank you ,again!
Lisa
Thanks for letting us know a double batch fills the loaf. I haven't tried that myself, but I will now.
Chelsey
I just put this in the oven- hoping for the best!
Based on some past low carb bread experiences I made a few tweaks. I will report back if successful.
I doubled the baking powder (used the 6 eggs version), added 1 tsp apple cider vinegar and whipped the whites to stiff peaks first then folded it all together with the other ingredients (mixed them all together first)
The batter seems really light and I can see lots of air bubbles which is a good sign! 🙂
Lisa
I'm interested to know how it turns out for you!
chelsey
Very good! It looks to be the same height as yours in the pic. I didnt add as much coconut oil (just about 1 tbsp, as thats all I had) and it was fine. I baked for 45 mins, cut into 12 slices after completely cooled. Toasted 2 pieces this morn with breaky and the crusty was so buttery and flakey -- like a pastry!
Lisa
I do think there's more fat in the recipe than needed. Glad it came out like pastry for you!
Karleshia
Can I make this in a bread machine.?
Lisa
If the machine has a quick bread cycle, I don't see why not.
Mike
Hello Chelsey, After you whipped the egg whites , did you add the egg yolks to the recipe ???
Please let me know.
Thank you.
Brandie
Unfortunately I did not care for this bread at all. I was looking for more of a sandwich bread and I got what tasted like a dry fried egg. 🙁
Lisa
Sounds like something went wrong. I've never gotten a dry fried egg.
Denise Marie
Brandie,
I made this several times and didn't like the egg taste either. I just made it again with a few tweaks and it is fabulous! I will definitely make it this way all the time from now on.
I whipped 8 egg whites with one teaspoon of cream of tartar until they were foamy soft peaks.
Then I added four egg yolks, the rest of the ingredients, as well as 1 1/2 teaspoons of yeast and 1 teaspoon of (homemade) baking powder.
For the homemade baking powder I combined 2 TBSP of cream of tartar and 1 TBSP of baking soda and used 1 tsp of that. It even smelled different while it was baking!
Hope that helps!
Lisa
Thank you so much for sharing your method Denise. I will certainly have to share this variation so it won't get missed!
Tiffany
Mine tasted like a scrambled egg brick. I'd like to know how the picture looks so "bread like". Mine was yellow and literally tge texture of scrambled egg. What is the texture of the bread pictured?
Lisa
My bread had a texture similar to cornbread. A dense bread, but not at all brick-like. Sorry it didn't work out. It's best to make the 6 egg version with baking powder.
Sheila Kiess
Hi again..I have been thoroughly enjoying this bread recipe but I am wanting to play a bit now...I would like to try using avocado oil instead of the coconut oil..should I just use the same amount?
Lisa
Avocado oil is a one-for-one replacement for the coconut oil.
Sheila Kiess
Thank you!
Patricia Forster
Are the nutrition facts for one slice or the whole loaf?
Lisa
One slice
Sheila Kiess
WOW...THIS WAS AMAZING!PERFECT OUT OF OUT THE OVEN.Rose well, reminiscent of egg bread ! Thank you!!!!
Lisa
You're welcome Sheila! So glad it worked for you.
Sunni
This recipe taste great. My husband loves it and he can enjoy cinnamon and Stevia without the guilt of sugar and high carb breads. My loaf wasn't white. I made another loaf and used all butter and in place of the coconut flour I used soy flour. It's like I have cornbread without that cornbread texture.
Lisa
Interesting. Thanks for sharing the results with the subs.
ronald woods
hy wife made this bread for me last night this is the best low carb bread that i have ever had it came out just as the pictures we did the 6 jumbo eggs and the baking powder love all your recipes rwoods
Lisa
So glad you liked the recipe. It's become a staple for me!
Jenasey
Can the butter be substituted?
Lisa
You should be able to use coconut oil or ghee instead.
Audrey Misiano
Bread Machine anyone? Has anyone tried this in a bread machine? I'm wondering if it's worth giving it a try. Any recommendations? Thanks! I'm excited to find a good gluten free, low carb bread and from the comments, this looks like a keeper...but I'm such a bread machine girl!
Lisa
If your machine has a quick bread setting, it should work. However, you may want to double the recipe as it's a small loaf.
Audrey Misiano
It has 2: "ExpressBake 58 minutes" and "ExpressBake 80 minutes"
Perhaps the 58 minute one as it's closer to the 40 minutes in the oven?
Thank you!
Lisa
I'd try the express bake and check it to see if it's done before.
Laura Bean
I made this today using 6 eggs and baking powder. I also used all almond flour rather than half almond/half coconut.
I am in love! The texture was amazing and I rather like the eggy flavor. I can't wait to have it smothered in my home made low carb chocolate peanut butter for breakfast tomorrow.
I really want to try doubling the recipe to make a "standard" sized loaf. How long would you recommend baking it and at what temp?
Lisa
I'd still bake at 350F, but you'll want to start doing the toothpick test after about 45-50 minutes until done.
Elizabeth
Could I use all coconut flower rather than half and half?
Lisa
The recipe won't work with all coconut flour.
Sharon
How much baking powder do you use?
Gilly
How much almond flour did you use total then? I just realized we're out of coconut flour
Lisa
You should be able to use one cup almond flour in place of the 1 cup blend of almond and coconut flour.
michele
hi, under ingredients it says, "8 teaspoon eggs or 6 eggs plus 1 baking powder" ...plus one what, baking powder?
thanks
Lisa
Recipe was recently converted and the ingredients got messed up. Fixing!
Pamela S Porter
I made two batches tonight using the 6 egg and baking powder. The first batch I used almond meal and, while good, it was only about 2 inches high, at most. The second batch I used almond flour, doubled the recipe and added a dash of vanilla extract. I've never been a huge bread eater but this? OMGosh it's good!! We switched to a LCHF diet in July and haven't had bread in the house in months! Now we will 😀
Lisa
I rarely use almond meal which is a coarser grind than almond flour.
Max
Hi, just want to clarify, in the nutritional info box you give next to the recipe, is that 3g of carbs for the whole loaf (i.e. 16 slices), or per slice?
Lisa
It's per slice.
Lois
First of all thank you for this site. I am NOT a baker but trying to make the bread. My dough was like pancake mix. I followed the instructions but just realized I use jumbo eggs instead of just regular eggs. It is cooking now so we will see!!! I also stored my flours in the freezer. Does it make a difference in the measurements? My diet is low carb and low fat but my family misses bread. Any suggestions???
Lisa
It is a quick bread so the batter will be similar to that of pancakes. However, you'd need fewer eggs if using jumbo size.
Deann
My husband is allergic to coconut so is there a way to make thr bread with out the coconut flour
Lisa
You can try cutting back the eggs to about 4-6 and use almond flour instead of the coconut flour. You may need the xanthan gum or a little chia.
Tara Pantera
By the way #2: I used the 6 egg/baking powder version, lol...man, good eggs are expensive as heck here.
Ok, I think that's it... 😀
Lisa
I just grabbed some eggs for 66 cents a dozen at ALDI. Not sure if you have one of those near you, but they always have eggs at a super low price.
Crystal
I've never seen eggs that cheap. We do not have an Aldi. I'm lucky to find quality eggs at $2.99 a dozen. I am jealous 🙂 Gonna try the bread with 1/2 dozen eggs.
Lisa
Last time I went to ALDI, the eggs were $1. I stocked up with they were cheaper before the holidays.
Megan Anderson
Wow!! I'm in Alaska, for a dozen good eggs it's around $6. I'm so jealous of these prices!
Lisa
I guess I should be thankful I don't have to pay those prices! That's a lot! At ALDI, it's typically around $1 for a dozen eggs.
Tara Pantera
This bread was so simple to throw together. I made sure to whip the eggs until they doubled in size before adding the rest of the ingredients. The bread was nice and fluffy and tasty! I haven't tested it out with a sandwich yet, but I can verify that it's good with a little slab of butter and the low carb Nutella from All Day I Dream About Food. 😉
Tara Pantera
OH...and by the way, I subbed the 1/2 tsp xantham gum for 1 tsp psyllium powder and it worked perfectly.
Lisa
Great tip on whipping up the eggs!
Julia Prince
Hi Lisa,
I tried the same recipe except for xhantham gum. The inside of the bread was not white as shown in yours, it was olive greenish. I used a 13 * 9 pan as didnt have 5*9, not sure if it was because of that. Also am having bitter mettalic taste after I eat the bread and strong smell too. I was wondering if it was ketosis, but then I dont have it with any other food. Am doing something wrong?
Lisa
I've never baked this in a metal pan so that could be the issue. Also, the 9x13 is much to large for the amount of batter.
Makeba
What kind of pan would use
Lisa
For a taller bread, use an 8x4. You'll get a short loaf with a standard 9x5-inch.
Carole D.
It's the baking powder...buy the "Aluminum Free kind..
Khadija
This is a really great bread, and a simple, convenient recipe. I've tried it now a few times and it really satisfies my desire for bread.
Thanks so much for sharing!
Lisa
So glad it worked out for you!
Kelly
I made this yesterday, I wanted a base for cranberry bread, I added 2/3 c. Splenda, 1 cup chopped cranberries and cinnamon and made 12 muffins, super super wonderful. Thank you for the great recipe, so many possibilities.
Lisa
Sounds terrific! I've got some cranberries I need to use up.
Vickie
I'm in love! I've been testing low carb bread recipes for 3 years now and this is by far my favorite! I used cashew flour instead of almond flour, which I know increases the carb count slightly, but it's what I had on hand. I ended up with a wonderful, slightly sweet, sandwich bread. You've made my day!
I'm just curious if you've ever used this recipe to make hamburger buns and if so, what was the result?
Lisa
I haven't, but I've thought about finding sandwich size rings to bake it into rounds.
Kathy
I use my 4 cup glass pyrex measuring cup to make my round bread
Lisa
That's a great idea!
Quinetta James
You can use soup bowls that are oven proof. I bought mine from Amazon.
Lisa
Great idea!
Aalia
Hi! This looks amazing! If I don't have coconut flour on hand can I use only almond flour? Thanks 🙂
Lisa
You could try, but taste and texture will be different.
Billie
I don't have a food processor is there any thing else I can use?
Lisa
A hand mixer should work just as well.
Billie
Thank you?
Marie Harrison
Thank you for that advice Tara Pantera to replace the anthem gum with the psyllium powder. It did work out great!
Lisa thank you for a great recipe. Easy to whip up and taste great! We low carb folks are missing bread so much. I was wondering if you needed all the butter and coconut oil. It was moist, but a little too greasy. But I understand it may be dry if you don't use all of the butter/coconut oil.
Lisa
Although I haven't tried it, reducing the fat should be fine.
Deedee
Looked like bread, felt like bread, but tasted like eggs. In an unpleasant eggy kind of way. Can anything be done to mask that?
Lisa
You can try using egg whites in place of some yolks. And, if you can cut back on the eggs and using more baking powder.
Jonathan
I'm having the same problem. Its more like a souffle? Is this more of a bread replacement or did I do something wrong? I was looking to make bread?
Lisa
It should have the texture of bread. Maybe reduce the eggs next time.
Nell
Any ideas why mine only came out maybe an inch thick?
Lisa
The eggs should have made it puff up after baking. You can add baking powder to get more of a rise.
Nell
What kind of almond flour & coconut flour do you use? My almond flour is 6g of carbs and has dietary fiber of 3G per 1/4 cup. My coconut flour is 9g of carbs and dietary of 5g. Trying to see how many carbs mine are per slice. So wanted to be close to yours.
Lisa
It shouldn't vary much. I used Honeyville almond flour and Nutiva coconut flour.
Susan
I made this yesterday and it came out great! Up until now I haven't had much luck with a low carb loaf of bread. For this recipe I used the 8"x4" loaf pan. I made it with 6 eggs and 1 tsp of baking powder. Unfortunately, it only came out about 2" (3" high in the center) by 7-1/2" long. I used 4 slices to make a ham and cheese sandwich, which was still under 5g of carbs, so I was happy.
In order to make it the standard 4" to 5" high, should I double the recipe or just add a couple more eggs?
Thanks again for a great low carb loaf of bread!
Lisa
I'm thinking you'd need to double the recipe for a fuller standard sized loaf.
Angela
I made this recipe twice already and it is awesome. I've used it to make sandwiches and toast for breakfast. I'm looking forward to playing around with the recipe and making some different sweet breads as well. From the bottom of my heart I thank you for this recipe! I'm diabetic and now I don't feel so restricted. ❤️
Lisa
You're welcome Angela! It's a very good base for sweet breads.
Lyn
I have not tried as a bread, but I added vanilla and 1/2 cup monk fruit sugar and it makes a great upside down cake batter. So far have tried it with crushed pineapple and apricots. I use coconut palm sugar with the fruit. I used the 6 eggs with the baking powder and the agar powder substitutions. It raised nicely and the 40 minutes gives a nice brown top. I am going to experiment with some other coffee cake recipes as well. Thank you for the recipes. Lyn
Gayane
Hello there!
I am on low carb diet for 2 years. Was baking so many recipes and lot of them are very good. But then I Found you and your recipe. And let me tell you: so fluffy and simple and smells good and delicious bread I didn't have for a long time. And came out perfect right from the first time. I am so happy today you have no idea. I eat with my Lanch. And who said you can't make sandwich, I food on top of the slicing piece of bread my tuna salad. ?
Thank you so much for my perfect day.
Lisa
Welcome Gayane! So glad it worked out for you! This one has been a regular for me.
cindy knox
Hi Why does it say at the bottom of the recipe 1.1 net carbs but in the nutrition space it says 3 carbs?
Lisa
The nutrition data is total carbs, net carbs is the total carb count minus fiber. So, in the nutrition label, fiber is included in the carb count.
sharon
Ive made this numerous times and it's great! I've added sweetener to make it more like cake but I'd like to make it like a lemon cake, how much lemon juice and zest could I add in order for it still to cook perfectly? Tks do much!
Toni
When I processed mine, it never formed a dough. And it fell after taking out of oven. What did I do wrong??
Lisa
It sounds like it wasn't fully cooked. Did you test before removing? Some use a thermometer to be more accurate. I don't recall the temp for this one, though.
Mama Ivie
Thanks so much for posting this recipe. I now can make a turkey and cheese sandwich for lunch tomorrow and a peanut butter and jelly sandwich too. Bread came out perfect first time around.
Lisa
You're welcome Mama Ivie!
Laurie
Couldn I substitute arrowroot for xanthem gum?
Lisa
Arrowroot is typically not used in low carb baking. I'd rather use gluconnoman powder.
Beverly
Just out of curiosity why is arrowroot not typically used in low carb baking?
Lena Medlock
I'm curious too. I saw it in several recipes.
Lisa
It because it's much higher in carbs than other alternatives.
Karyn
I'm baking this in a muffin top tray for "eggs in a nest" for tomorrow's breakfast. Thanks so much for this recipe!
Lisa
Hope it works out!
N. Kendall
Could you use muffin top pan for hamburg buns?
Lisa
You can. I've done that with another bread recipe.
Inge
Hi,
I was wondering how long this bread will stay good to eat? COuld I also save some in the freezer? It's in the over as I type, looking forward to tasting it!
Thanks, Inge
Lisa
It's good for about a week stored in the fridge (potentially longer) and 3-6 months in the freezer.
Joan Birkins
I love this bread and have made it several times I noticed that it was the density of pound cake soooo when I made it today I added a tsp of vanilla and 1/3 cup of Splenda. If you have a sweet tooth or just miss pound cake try this, it tastes great. The amount of Splenda depends on how sweet you like it. I am going to try a little more next time.
Becky Blevins
I only have a small hand mixer. Will this work?
Lisa
I've used my small hand mixer before without issue.
Israel Roman
Hi,
I baked this bread yesterday, and the flavor was good. But since I have almost no experience at this, I need your guidance. The thing with the bread is the size. Slices are not as big a regular bread. What can I do?
Note:
I did not use xanthan gum (I had none, and it says it is optional), and 6 eggs instead of 8 with 1 TSP of baking powder.
Please help. I am in a low carb diet, and would like to have options. Thank you!
Lisa
The bread does not rise much. If you want the slices bigger, you'll need to bake in a smaller pan or use more batter.
Gina
It didn't rise much for me either. So now I know I'm not the only one. It seems really greasy. Coconut oily. Is that normal? I didn't use food processor to mix as I don't have one so I used a fork and mixed the vest I could by hand. Does this have anything to do with it?
Lisa
It could be. The ingredients should be mixed by an electric mixer or food processor. However, it is a bread with a lot of fat
Randi
Mine came out to incredibly greasy. 1/2 c butter and 3 tablespoons coconut oil to just one cup of flour? Is that right? I couldn't eat it, it was so greasy.
Everyone else loves it -- i want to love it too!
Lisa
It is a high fat bread. You can cut the butter in half and see if it helps.
Israel Roman
Should I (can I) use yeast?
Lisa
No yeast. It wouldn't help in this recipe.
Angie
Slice it lengthwise in half or 3 times if it's that tall then cut the slices from that so you can make them bigger
Lisa
Great idea!
Joan Birkins
I made this bread today and it is wonderful. I used six eggs,2 tsp baking powder and substituted canola oil for the coconut oil.The bread seems to have the texture similar to pound cake so for my next loaf I will be adding vanilla and a no carb sweetener along with a few walnuts. Wish me luck.
Lisa
I have used this recipe as a base for sweet breads. It's great for that.
Keverine
My son has a nut allergy can all purpose gluten free flour be used? And would I still need the coconut flour?
Lisa
You can sub any all purpose flour you like in place of the almond/coconut flour mix.
Ashley
Just made your bread and it's amazing! I added a little more baking powder. Then I topped it with butter and sf syrup and it tastes like french toast. Also toasted it and put pesto on. Hmmm. Thank you. I was looking for a bread without whey protein and this is so easy and perfect.
Lisa
Thanks so much Ashley! The butter and syrup sounds so yummy!
Connie Mersereau
The best bread I've made so far on my low carb journey!!! I added 1/2 cup chopped frozen cranberries, 1/2 cup chopped walnuts and used 3/4 tsp of liquid stevia. Then I made 6 muffin tops and 5 regular sized muffins and baked for about 20-25 minutes. So yummy! Next time I'll be adding some grated orange peel. So GLAD I ran across this today and do plan on trying some of your other recipes! Thank you!!!
Lisa
Thanks so much Connie! I've got to give the add-ins a try. Sounds fabulous!
deborah rall
i was wondering two things. can i substitute a different oil for the coconut oil and can this receipe be used for sweet quick breads as well. muffins etc....
Lisa
I have used this recipe as a base for sweet breads such as banana bread, coconut lime bread, and cinnamon bread. You can sub out the coconut oil as well.
cara
I made this and I will say, the taste was amazing- best that I have had out of all the low carb ones i have tried however, it did not rise but maybe an inch to an inch and a half. No way I could make any sort of sandwich so I ended up making french toast sticks instead.
Will try again though!
Lisa
You can bake in muffin too pan molds for sandwich rolls. Bakes faster too!
deborah
hi, the quick bread was wonderful. can i use olive oil or, melted shortening instead of coconut oil.
Lisa
I don't see why not. You just need some healthy fat in there to keep it moist!
Gabriela Cessario
Hello Lisa, I don't have a food processor... what can I use instead..?
Lisa
An electric mixer should work too.
Quinetta James
Crisco is not healthy. It is made from cotton seed .
Lisa
Agree! You are much better off using lard or coconut oil.
Norma Rinkenberger
Dont use shotening, coconut oil or olive oil is much healthier
Lisa
Agree!
Tabata
Hi Lisa!! I'm writing you from Costa Rica! Just a quick question, can I use rice flour and cassava flour instead?
Thank you ?
Tabata
Lisa
Hello Tabata. They may work, but neither one of them is low carb.
Carmen VanVliet
I just made the Quick Bread and Oh My Gosh! It turned our perfectly, and it is everything I was looking for! I didn't add anything except the stated ingredients, however, the next time I make it I may add unsweetened coconut, almond flavoring, and sweetener to make it like a sweet bread. The texture was wonderful. Thank you sooooo much, Lisa, for this recipe. You may just have saved my low carb way of eating!
Lisa
I bet it's going to taste great with those additions!
Diane
Uhhhh-ohhh.... I processed and processed this but it never turned into a dough, it was like a cake batter. I used all the original ingredients except the zanthum gum and measured exactly. It's in the oven and smells heavenly but I'm wondering why it didn't become a 'dough'. Help!?
Lisa
It's a quick bread so it's going to be more like batter than dough.
Sherry
I was dying for some bread & it seemed like I bought so many ingredints, & I was looking for a good low carb bread recipe & I still was missing ingredients. Ugh SO frustrating. Then I found your recipe & I actually had ALL of the ingredients FINALLY!!!! I was excited & so nervous at the same time. I am not a baker & have never made my own bread, but being keto/ low carb I have to learn how to bake if I'm gonna eat bread or any sweet treats again. Sooooo I made my first LC bread. It came out AWESOME!!!!!!!! I don't want to feel deprived that's when I have always fallin off the wagon. It hit the spot, I don't feel deprived & I didn't fall off the wagon! YAY I will definitely make this again & again & again!! Lol thank u for all of it recipes. I can't wait to try more. U have helped a beginner baker!!!!
Lisa
Yeah! This bread was meant to be super simple with common low carb ingredients. Glad it hit the spot for you! 🙂
Tina Keith
I am looking to make this but have one question (sorry if its been asked already) do you have an idea how long this will last ? Couple of days or a week? Thank you!
Lisa
This will easily keep for at least a week in the refrigerator. For longer storage, put it in the freezer. It keeps for months frozen!
Grant
Hi Lisa thanks for the amazing site. Do you perhaps have a low carb recipe for bacon mayonaise. I want to use smoked pork lard in it. Kind regards. Grant.
Lisa
I don't have one, but Maria Emmerich has a great one on her site at http://mariamindbodyhealth.com/keto-bread/
Strawberry
I made this today with 8 eggs (trying to use up eggs as my hens are laying well, even in the cold) and it came out great! It rose pretty well but sank a bit when it cooled. I also used the xanthan gum.
It doesn't really taste like bread, but it's very tasty with a buttery flavor and the texture is very bread-like.
I had a piece fresh out of the oven with butter and then some tuna salad on another slice; I'm very pleased. 🙂
I think next time I will try 1/2 cup coconut flour and 1/2 cup almond flour to lighten the batter a bit as well as add 1 tsp baking powder and 1 tsp psyllium husk and see what happens. Maybe another egg as well to balance the extra coconut flour.
Lisa
I have added a little psyllium and it does give it an extra bit of rise. Using a little more coconut flour and less almond flour may also help lighten it up.
Jessica Van
Can this bread be made with only coconut flour? I also have ground flax seed flour? I do not have the almond flour on hand and would like to make this today.
Lisa
You could try subbing flax seed flour for the almond flour. There would be other adjustments needed to use only coconut flour.
Lori
I wouldn't really expect it taste like 'bread' ...but does sound good - waiting on my loaf to cool!
Lisa
This recipe was a savior when I first started back on low carb. So easy and a great bread replacement. Glad you enjoyed it!
Angie
I just made this tonight. I am too impatient & didn't let it cool enough before trying to remove it from the pan. :-(. What I tasted did taste slightly eggy & buttery, but has s bread texture, so that works for me!! 🙂
Lesley
I used 5 eggs and 2 teaspoons baking powder.. smelt very eggy and i personally think it has way to much salt but it was nice ..will try with less salt...and wondering if its possible to add something to note make it so eggy
Lisa
Try using only egg whites next time.
Lesley
Thanks will do!!
Rita
Mine also didn't rise very much. It was also kind of dry and crumbly. I had to use all coconut flour as I forgot to buy almond flour. I used six eggs and baking powder. I'm pretty bummed as I really wanted to get a good result. The taste is really rich though.
Lisa
The texture is similar to quick bread if you use the almond flour and it isn't crumbly. I discovered a new recipe that I'm going to test drive that uses whey protein. I'll post the results if it comes out well.
Rita
I can’t wait. I’ve tried a bunch of recipes from your blog and they have all been amazing
Lisa
Thanks Rita! I was hoping to bake the bread this weekend, but didn't have the recommended brand of whey protein so I need to order that first.
Andrea
The coconut flour is the reason your bread turned out very dry. With that much coconut flour, you would need to adjust the amount of liquid in the recipe...coconut flour soaks up liquid like crazy!
This recipe sounds simple and good. I like to experiment, so I may try to make this a sweet bread by using some DaVinci syrup in and maybe adding a sprinkle of chopped nuts. Thanks for the recipe!
Lisa Miller
I was looking for something quick and easy and came across your recipe. It was so simple and I had all the ingredients. I have made many different breads over the past few low carb years - some hard and very expensive! This was super easy and now will be my go-to bread when I need that little something! Thank you for another great recipe!
Lisa
Thanks Lisa! So glad you found the recipe useful!
Rita
I can't wait. I've tried a bunch of recipes from your blog and they have all been amazing.
Carolyn
I have tried to make this bread twice and for some reason it doesn't rise, only about 1", what am I doing wrong, i really want some bread I miss it. I made with the baking powder and 6 eggs, and added physllium seeds.
Lisa
Try beating the egg whites stiff in the food processor before adding the rest of the ingredients as Lisa suggests. Many people use all egg whites or mostly egg whites to help get rid of the eggy flavor. If you use psyllium, I've found it best to let the dough increase in size a bit before baking.
Deb Traylor
Carolyn, if your baking powder is older then 9-12 months old.. It may be the problem. Always date the lid of your baking powder once it has been opened and throw it out after a year.. ( 9 months, if you live in a humid climate). I am a chef and culinary instructor.. And this is the #1 reason people fail to get a rise from baked items. ..I am willing to bet your BP is old. Hope this helps!
Patti
I'm going to try this using all coconut oil (dairy allergy so do butter for me). Has anyone tried it with only coconut oil before? Any other suggestions as a butter replacement? I don't like the dairy-free butter replacements. Also, I'm going to toast it and use it for stuffing. Wish me luck.
Lisa
Coconut oil is typically the best replacement, but I have never tried it in this recipe.
Patti
It just came out of the oven. I think I waited a whole two minutes to cut into it. Came out delicious. Hopefully I won't eat the whole loaf before I can toast it and make it into stuffing.
Quinetta James
Take Control. Ha Ha. I'm the same way.
Sandy
Earth Balance is a butter free butter. It's plant based. I buy the soy free one that comes in a fed container. It is so good, taste like regular butter/margarine. You bake , sauté, fry, spread with it.
K Bennett
I noticed a mention of psyllium husk, but no mention of how much to the recipe. Do you have any suggestions?
Lisa
I've used 1 teaspoon whole psyllium husks with good results.
Becky
Just made my first loaf, and it turned out great! I want to make another and try the psyllium husks. If so, should I leave out the xanthan gum?
Lisa
The xanthan gum is totally optional and not required either way.
Carrol
I don't have either xanthan gum or psyllium husks. What will happen without it?
Lisa
It should be fine without. Just won't have the extra gummy texture.
Maggie
I made this bread today, and so far, so good! I used the six eggs and baking powder version, I added a little more baking powder than called for (about half again as much) and I also added about a teaspoon of psyllium husks. My bread rose great--it doubled in size! It is still a dense, heavy, very buttery bread, but that's pretty standard for low carb breads, AND it TASTES GREAT! I can't taste the coconut at all, and I wouldn't call it "sweet". I'm toasting a piece right now for cheese, I'll update. (I won't spread any butter on it, of course--that would be A LOT OF BUTTER.)
Next time I make it, I'll halve the butter and see if it still works--anyone else tried this? I mainly want to do this because I really miss toast spread with butter, and I just can't bring myself to do that with this bread. I get plenty of fat in my daily life already.
Having never made it without the psyllium husks, I can't tell if they had any affect on the finished product or not. I CAN say that the bread totally rose, cooked through well, and developed a nice brown crust on the top. In a 350 oven it took less than 40 minutes--maybe as little as 30.
On an unrelated note, THANK YOU SO MUCH for keeping up with your archives and responding to comments!! It makes SUCH a difference! I know it takes work and that there's a lot of internet hate out there, so thanks for braving that and being such a support for all of us trying this low-carb lifestyle.
Lisa
Thanks Maggie for offering your experience with the bread. When I posted this recipe a few years ago, I never heard of using psyllium in low carb bread, but it's pretty common now. It makes sense to add it in this recipe and I bet it gives it more rise. I'm going to try it!
Rasiel
Oh, I gotta try the psyllium thing! I also just made this bread yesterday, and I'm near tears with happiness being able to eat a tuna sandwich again! Thank you Lisa!!!
Lisa
I just tried it with psyllium and I do believe it does help out with the rise along with a little extra baking powder.
Dave
I've seen a couple of other recipes that call for psyllium husk, but in powder form. Being in powder form is supposed to improve the rising of the bread (which I have found), and it is easy enough to turn husk into powder if you have a grinder (or attachment for your food processor).
Lisa
I will try that and see if it makes a difference. I also read that using only egg whites is supposed to improve taste. Thanks!
Lisa
Lisa, When we made this we beat the egg whites so they were stiff in the food processor before adding the rest of the ingredients, (and yes powdered husks) it turned out great.
Deanne
Hi again, I have now made this quick bread a few times both as a loaf and muffins. Muffins are great to take to work. My question is...can I add some seeds to this bread and if so what would you suggest?
Cheers from the world's worst cook!
Lisa
Seeds sound like a great addition. I'd try a little ground flax or sesame seeds.
Jackie
Would this bread hold up if using to make dressing? I am in need of a recipe for Thanksgiving. Thank you!
Lisa
I've used it for a side stuffing. It should work for dressing too.
Gabby
Is it suppose to be moist when you take it out of the oven? The outside is very nicely browned but also very moist on the inside.
Lisa
It should not come out that moist inside when done. It should be similar in texture to a quick bread.
Silke Alles
I'm enjoying a turkey sandwich as I write this. Love this recipe.Thank you
Lisa
Thanks for writing in! That sounds delicious. I may have to make one too!
Ginger Farnsworth
I made this Sunday night using the 6 Eggs/baking powder version and it turned out great. I took some to work this morning with some deviled egg salad for breakfast and didn't even think about lunch until almost quitting time. Very filling and delicious, although I do taste the coconut undertones from the flour. I'm thinking of trying a "sweet" version with cinnamon and maybe some pecans. At any rate, solves my breakfast dilemma on mornings I just can't handle another egg! Thanks for a real " keeper"!
Lisa
Glad you liked it Ginger! I have a cinnamon swirl bread that was made by modifying this recipe. You could try adding pecans in that recipe.
Vicki Dopp
Looking forward to follow your low Carb Yummys
Lisa
🙂
Deb Vaughn
I made this recipe tonight using the 6 eggs. It turned out great! It is much yellower than the picture, but then again, I used farm fresh eggs vs. store bought. BUT, this recipe is a keeper and I will make it again. It will be awesome this winter with chili or low carb soup! I baked mine in 6 large muffin pans for about 25 minutes and they were perfect. Thanks so much for sharing this recipe, Lisa!
Lisa
You are very welcome. I need to try this recipe in muffin molds.
JJ
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
Lisa
That is great news! And, thanks for the suggestion on what works with the almond meal!
therese
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) 🙂
Lisa
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!
Jamie
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
Lisa
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
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
Laura
I used xanthan and mine deflated almost immediately but I'm sure I did things wrong.
Lisa
Maybe it wasn't fully cooked? It shouldn't deflate much at all.
JJ
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?
Lisa
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.
JJ
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.
Kristie
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!
Vanessa Wells
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.
Lisa
Malted barley may work, but it's too high in carbs.
zlota stromberg
Hi!! I just read this recipe and was thinking about making it with yeast! Do you think it will work??
Lisa
I can tell you from experience that yeast will do nothing for this recipe. If you are looking for a low carb rise bread, it's best to use wheat gluten or psyllium husk.
Sara
....& now I have a vehicle for my pimiento cheese! This was amazing toasted with pimiento cheese.
Lisa
Thanks for the tip! I'll have to give it a try. Sounds yummy!
Ellen
Hi! This looks amazing but what are the actual carbs per slice instead of the net carbs? Thanks so much!
Lisa
3g carbs per slice with 1.9g fiber. Information is in the recipe notes.
Kathy
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!!!
Lisa
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!
Dede Bonelli
Hello!
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. 🙂
Lisa
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.
Dede Bonelli
Thank you Lisa!
Dorothy Cuell
. Loved the bread.. used 6 eggs and the baking powder. I'm sure this will become another favourite!
Lisa
So glad to hear it was a hit with you!
MJ Erickson
Do you need a food processor or can a mix master be used with a dough beater?
Lisa
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
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!
Lisa
Hope you enjoy it as much as we do Judy!
Kenna
Thank you so much for the input. I am on my way to Tuesday Morning to purchase a stand mixer. I have a list of items to make and this is one of them. I was wondering if I should use the dough hook.
Lisa
Since this is a thinner batter, the beater blade works much better than the dough hook.
Soren
Hi,
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.
Thanks,
Soren
Lisa
Photos are made using all the eggs. I always make the original recipe.
Tracy
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.
Lisa
You could use all almond flour, but the texture will be different. I find coconut flour produces a much lighter bread.
Shawna
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!
Lisa
I think it would taste best if you used another oil with a mild taste like cooking oil rather than butter. Butter should also work.
Katie G
Do you think you could put it in muffin tins?
Lisa
This will work fine as muffins since it's a quick bread. You'll just have to keep an eye on them as they wil be done much sooner.
Daisy
Is the addition of the gum necessary for this recipe? I don't have any on hand. Thanks!
Lisa
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
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!
Lisa
Good to know there isn't any difference. I'll update the recipe to state the xanthan gum is optional. Thanks!
Precious
Sounds wonderful. could I use only egg whites instead or fewer whole eggs?
Lisa
Fewer eggs should work. I've used less and added more baking powder. Not sure about using only whites.
Precious
Thanks!
Miles
I've been wanting to try and reduce the eggs in 1/2 by substituting flax seed meal. (1T flax +3 T water= 1 egg). Any thoughts?
Lisa
I know a similar mix using chia seed works to replace eggs. Never tried flax though. It's worth a shot.
Rhonda Tuzzio
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.
Lisa
So glad you enjoyed it. This is my go to recipe when I need a bread fix.
Deanne
I just got this out of the oven, had a slice with butter and OH MY GOD I am over the moon. I used 6 eggs and baking powder vision, turned out fantastic. And trust me, I am the world's worst cook. Bread is exactly what I have been missing so much. Thanks for the recipe. I look forward to seeing how you make this into a sweet bread as well.
Deanne
Meant to say I am from Australia!
Cheers,
Deanne
Lisa
I really need to make it to Australia one day. My husband has a few relatives in the entertainment industry down under!
Lisa
Hi Deanne! I have several recipes based on this recipe that are sweet. The Cinnamon Swirl and Key Lime Coconut are my favorites. So glad you enjoyed the bread!
Kate
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!
Lisa
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
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!
Lisa
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.
Osi
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. 🙂
Lisa
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.
Doc
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!
Lisa
Thanks for the feedback. I loved this a base for French toast.
Georgia
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...
Lisa
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.
Lucy
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!!!!
Lisa
Lucy - Thanks for giving it a try as a sweet bread. The addition of erythritol and vanilla sounds delicious.
carpet cleaning Fargo ND
This is really simple and delicious. I will bake this tomorrow.