A coconut flour bread recipe that’s paleo friendly and low carb. It’s sure to become a favorite keto bread loaf for making sandwiches.
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It’s really hard to give up bread and sandwiches with starting keto. That’s why you’ll want to try various low carb bread recipes to find one that works for you. For a tried and true recipe, I recommend the popular Soul Bread that was developed by a group of low carbers.
However, if you’re like me, you may be looking for a keto bread that’s also dairy-free. Unfortunately, Soul Bread relies on cream cheese, butter, and whey protein. Psyllium bread recipes typically contain no dairy, but finding psyllium can sometimes be a challenge.
Whether you are looking for a gluten-free recipe or want a low carb option, coconut flour bread is a perfect choice. This bread tastes great, has no added preservatives and additives and is easy to make. Plus, it uses ingredients that are typically easy to find.
No matter the reason you are giving up traditional bread, it isn’t until you can’t have it that you discover how many things you want bread for. Bread is the base for simple meal ideas, for a side dish, as toppings like bread crumbs and the base for some of our favorite dinner traditions, like turkey and stuffing.
With my coconut flour loaf, you can enjoy all of these things again without the worry. And it’s a great alternative to almond flour bread for those with nut allergy!
Coconut Flour Keto Bread Ingredients
Ready to make your own low carb sandwich bread? You’ll need the following ingredients for the recipe:
- 6 Eggs (coconut flour requires a lot of eggs)
- Coconut Oil
- Unsweetened Almond Milk (or other low carb milk)
- Coconut Flour
- Baking Powder
- Xanthan Gum (provides some “stretch” without gluten)
- Salt
The recipe does call for six eggs, but the bread doesn’t have a strong eggy taste. When baking with coconut flour, you need to use plenty of eggs and liquid. That’s because the flour is very absorbent and without the extra eggs and liquid, baked goods would be very dry.
How to Make Bread with Coconut Flour
The wet ingredients (eggs, coconut oil, and almond milk) are blended together first in a large bowl. Then the dry ingredients (coconut flour, baking powder, xanthan gum, salt) are stirred in. As the coconut flour absorbs the liquid, the mixture should begin to thicken.
When the mixture is thickened, it’s spread into a 9×5-inch loaf pan. It’s best to grease the pan well or line it with parchment paper. The last thing you want is to have the coconut flour sandwich bread stick to the pan!
It takes about 35-45 minutes at 350°F for the bread to bake. You know it’s done when the top is golden and a toothpick inserted near the center comes out clean.
I like to place the hot loaf pan on a cooling rack for about 10 to 15 minutes before removing the bread. And I find that running a knife along the edge between the bread and pan helps it come out better. If using a parchment paper liner, the bread will just lift right out with the paper.
What is Coconut Flour
The base of this keto bread recipe is coconut flour. It replaces the wheat flour that’s found in traditional bread.
Coconut flour is made from dried coconut meat. When coconut milk is pressed from the coconut meat, it leaves the coconut meat as a solid piece. This coconut meat is then dried slowly at a low temperature.
Once dried, the coconut is ground into a powder that creates the flour. However, if you were to grind up regular unsweetened shredded coconut, it wouldn’t be the same. That’s because the coconut meat is also defatted when used to make flour.
Coconut flour can be used in many ways. Since it is gluten free, low carb, high in fiber and low in calories, it makes a great alternative to wheat bread for those on a keto diet.
How Long Will the Bread Stay Fresh
While coconut flour bread is a great choice for bread, it doesn’t have the additives and preservatives that come with traditional store-bought bread. It will not last as long as store bought bread. It will stay fresh for a few days, up to a week when stored in an airtight container. Store at room temperature.
Low carb coconut flour bread is a great choice for healthier sandwiches. However, it doesn’t have the additives and preservatives that come with traditional store-bought bread. Therefore, it won’t last as long as store bought bread.
It will stay fresh for a few days at room temperature. And it should last at least a week when stored in an airtight container in the refrigerator. The bread can also be sliced and frozen in single servings so you can enjoy it as you need it.
Variations to Keto Coconut Flour Bread
This is a fantastic every day bread for making sandwiches and low carb French toast. But you may want to change things up and experiment with various add-ins. This coconut flour bread recipe can be used as a base for other bread.
Here’s a few ideas to get you started:
- Add in some seeds and nuts for a heartier loaf.
- Try a little cinnamon and a touch of sweetener to enjoy as a keto snack.
- If you like sweet bread, you can add in low carb sweetener to taste and extracts like vanilla or banana.
I personally think this recipe is a great base for a low carb banana bread. So I experimented with it to make a banana bread made with coconut flour. That recipe uses a flavor extract to avoid adding sugar with a real banana.
Other Great Recipes for Low Carb Bread
Here’s a few of my other bread recipes that are also perfect for making sandwiches:
There’s also a wonderful egg-free bread over at Sweet As Honey.
Kitchen Tools Used
To make this easy low carb bread, you’ll want to have the following items available:
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Coconut Flour Bread
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Ingredients
- 6 Eggs
- 1/3 c coconut oil
- 1/3 c unsweetened almond milk
- 1/2 c coconut flour
- 1 tbsp baking powder
- 1 tsp xanthan gum See Note
- 1/4 tsp salt
Low Carb Sweeteners | Keto Sweetener Conversion Chart
Instructions
- Preheat oven to 350°.
- In a large bowl mix together eggs, coconut oil, and milk.
- Add in coconut flour, baking powder, xanthan gum, and salt.
- Stir until mixture thickens as the coconut flour absorbs the wet ingredients.
- In a greased bread pan (I used a 9×5-inch glass loaf pan), spread mixture evenly.
- Bake in the oven for 35-45 minutes. The top of the bread will be golden brown and a toothpick will come out clean when inserted.
- Allow to cool and enjoy!
Notes
- ground flax seeds
- chia seeds
- psyllium husks
- Add in nuts and seeds
- Sprinkle in about a teaspoon of cinnamon and two tablespoons sweetener
- Make a sweet bread with 1/4 to 1/2 cup sweetener and a flavor extract
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Nutrition
Additional Info
Note 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.
Unauthorized use of this material without written permission from Lisa MarcAurele 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.
Lisa MarcAurele has been creating low carb recipes since 2010. She enjoys experimenting in the kitchen to create low sugar foods that taste like high carb favorites!
Lynn says
I have not tried this recipe yet, and want to. But . . . while I can definitely appreciate coconut and almond flour breads, I am so tired of 3” tall loafs that I can’t make a decent sandwich with, or that are too fragile to slice for a sandwich. I have noted your above mention on using fresh baking powder and will discard my old can of it. I have a standard size loaf pan. What do I need to do to get sliceable, good-size, sturdy loaves?
Lisa MarcAurele says
I like to use a smaller loaf pan (8×4-inch) so that the loaf is taller. But baking time will need to be adjusted.
Kim Rice says
Excellent texture and flavor and it started rising before I could get it out of the bowl. I didn’t want to eat scrambled eggs and pretend it was bread so I was searching for a recipe that would have a more bread-like taste and texture. This is it. I did substitute melted butter for the coconut oil because I was afraid it would have an overpowering coconut flavor. Although the dough had a coconut flavor, the baked bread didn’t. It did have a nice buttery flavor. I divided the dough into 3 pieces and made buns, danish rolls and bagels, just to see what this dough could do. To the danish roll dough I added a 1/2 Tabl Torani Sugar-Free French Vanilla Syrup and a dash of cinnamon. That didn’t rise as well due to the change in the liquid-dry ratio. When I make a full batch I will put 2 Tabl of the syrup into my measuring cup first, then add almond milk to make 1/3 cup. Added garlic powder to the “bagel” dough and topped my circles of dough with a Noatmeal dry mix (chia seeds, flax meal & hemp seeds). Bagels didn’t turn out chewy enough but flavor was great. Can’t wait to make an actual loaf with this. It was just what I was looking for.
Haifa Bamehriz says
Amazing..love the note section and the variations ? thank you ?
Martha says
Easy to make great texture but toooo eggy
Rosemarie Guerrieri says
There are 161 calories per slice or in two slices?
Lisa MarcAurele says
That’s 2 slices.
Dale says
Would guar gum work well as a substitute for xanthem gum? Or would another alternative be better?
Thanks!
Lisa MarcAurele says
You can use guar gum or see this article: xanthan gum substitutes
Sunita M says
Hi made this today and turned out yummy but super flat, did not rise and cannot use for sandwiches like the picture you posted. Perhaps the recipes that call for whipped egg whites are better for raised bread. Was good for butter and toast though
Lisa MarcAurele says
You can certainly separate the eggs, whip the whites, and fold those in for more air in the batter. However, it could also be that the baking powder was old.
Kim says
I made this exactly as directed and my dough was rising before I could get it out of the bowl. Turned out light and fluffy. I agree to check the date on the baking powder.
Lisa MarcAurele says
Baking powder is typically doubling acting. So there should be a rise after being mixed with liquid as well as a rise during baking. If there is no rise in the bowl, it may not be the freshest like you said.
RITA SOUCY says
Can i use almond flour insted of coconot flour for the Keto coconut bread?
Lisa MarcAurele says
Since too many changes would be needed, I’d recommend making an almond flour specific recipe instead. I actually have one posting soon.
Bev says
I’ve made this bread a couple of times and I love the texture and taste the only issue I’m having is it isn’t raising so unable to make a sandwich more like little bread solider for dipping. Is there anything you’d say I’m doing wrong? Thanks
Lisa MarcAurele says
You can use a smaller loaf pan to get a taller loaf. An 8×40-inch pan works well for that, but baking time will be a little longer
Michele says
I made this tonight. It baked for over an hour and the middle is still wet. Is it supposed to be that way?
Lisa MarcAurele says
It isn’t. The time can vary depending on the size and type of pan used. The recipe is based on using a 9×5-inch glass pan.
Leslie says
Do you measure the coconut oil then melt it, or melt it then measure? Probably a silly question, thanks for the recipe.
Lisa MarcAurele says
I measure then melt and add/remove if needed after it’s melted.
Lynne says
Can you use cream instead of almond milk?
Lisa MarcAurele says
I’d use about half water and half cream instead of all cream because it’s so much thicker than almond milk.
Emily says
How many slices per loaf for your posted carb count
Lisa MarcAurele says
I get 16 slices and count 2 slices as a serving as that’s what’s needed for a sandwich.
Nivedita says
Hi Lisa,
Thank you so much for sharing your recipes.
My son & I cannot have eggs, in addition to dairy, nuts & flaxseeds. Do you think we could bake a decent loaf by using psyllium husk powder as an egg-replacement and add coconut milk for additional moisture?
Regards
Lisa MarcAurele says
You can just use my egg-free low carb bread recipe instead! It’s made with psyllium.
Stacy G. says
I just made this bread like a couple hours ago and OMG!!! It was so good I was craving French toast so I made French toast with it and wow I couldn’t believe how good it was the French toast tasted like it was made with regular bread
Thank you so much for this recipe.
Lisa MarcAurele says
I’ve used this recipe for stuffing too and it was awesome. I’m planning to share that recipe closer to Thanksgiving.
Jeanette Gallagher says
This bread was delicious! Very soft texture, wonderful, I seem to be sensitive to Coconut oil, what can I use in its place or reduce it by adding something else?
Lisa MarcAurele says
Butter should work as well.
Kim says
Do you need to melt the coconut oil?
Lisa MarcAurele says
Yes. If you don’t, it can be difficult to get it to blend in.
Zaida says
I made this bread last night. It was super easy to put together and it baked beautifully golden. I was surprised that the middle rose significantly (most gluten free breads are pretty flat). Hubby and I both enjoyed it. It didn’t have an eggy taste. This morning I used a few slices and made French toast with it, and we both enjoyed that too. Definitely adding this recipe to my recipe book. Thank you soo much for sharing!
Lisa MarcAurele says
I’m so glad this coconut flour bread worked out for you!
Judy says
Do you have a recipe for coconut flour bisquits? I have tried several low carb bread recipes without liking them. I have never this coconut flour bread but I am planning to make it. Lease e-mail me a recipe for the bisquits. I love your zucchini bread recipe. It is so delicious. I do like your recipes.
Thank you,
Judy
Lisa MarcAurele says
Judy, You can do a search for my coconut flour biscuits recipe which is my favorite keto biscuit recipe. I think they taste just like the ones you get at Red Lobster (not sure if you’ve had those).