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 9x5-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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📖 Recipe
Coconut Flour Bread
Video
Ingredients
- 6 large eggs
- ⅓ cup coconut oil
- ⅓ cup unsweetened almond milk
- ½ cup coconut flour
- 1 tablespoon baking powder
- 1 teaspoon xanthan gum See Note
- ¼ teaspoon salt
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 9x5-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 ¼ to ½ cup sweetener and a flavor extract
Low Carb Sweeteners | Keto Sweetener Conversion Chart
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.
Jillian
I haven’t made this yet, but am hoping to try, as long as I can feel confident. I’ve only ever made a few things with coconut flour so far and all failed… I had to bake each different recipe I tried at least twice as long as it called for, just to simply get it to not be runny and liquid-y. I don’t want to try this and have it be the same thing and I’ve just wasted more expensive ingredients. Anyone have any tips I can do in hopes this recipe will turn out?
Lisa MarcAurele
The issue with coconut flour recipes is that different brands can vary widely as far as absorbency goes. So if it doesn't work out, you may need to try another brand of flour. Healthworks is the brand I've been using.
Brianna
Would using regular milk instead of almond milk change anything or require any changes?
I don't necessarily need the recipe to be dairy free, and was curious.
Anyone try regular milk? How did it turn out?
Lisa MarcAurele
It should be okay to use regular milk in the coconut flour bread instead of almond milk.
JUDY
This was so yummy and so simple. What a gift for the keto/low carb bread loving dieters' my one question...should I store the uneaten loaf in the fridge?
Lisa MarcAurele
The bread is fine at room temperature for a couple days. I keep mine in the refrigerator as it lasts much longer. The bread also freezes well for at least 3 months.
Amy
Mine definitely did not turn out like the video/picture. I felt like I was eating more of quiche than bread? I enjoyed the taste, but it definitely didn't rise like a bread. I'm not a very good cook so I'm not sure what I did wrong?
Lisa MarcAurele
I've never had it come out that eggy. Did you weigh the coconut flour? I've found coconut flour can vary widely which is usually the reason for mixed results.
Kim
Get's my vote for Best Low Carb Bread EVER.
I've made a LOT of LC, Coconut Flour, Almond Flour, etc, bread- this is the most bread-like texture & flavor. I did not notice an eggy taste. I agree with someone else's recommendation though to make a double recipe if you want a taller loaf- mine did not rise much at all.
Because I'm accustomed to having my coconut flour breads be quite heavy, I separated 3 of the eggs & beat the whites to peaks before folding into the other ingredients. Not sure it was necessary though, just a precaution.
I also added a bit of SALT & 1 tsp of ONION POWDER.
I think you could do a lot of different things with this recipe- sweet or savory. It's going to be a standby for me now.
Lisa MarcAurele
I do think separating the eggs does help to lighten up the loaf so it likely did help. Thanks so much for the feedback!
Emily
Thank you so much for sharing this recipe. My husband and I was positively surprised at how good it tastes! We did not expect it to taste like white bread cause its not, and it just tasted like a slightly savory healthy bread we are very happy with it 😊. Will definitely be trying more of your recipes and again, really appreciative of your sharing!
Julie
Could there be a mistake in the recipe? I made it with 1/2 cup of coconut flour and the consistency was too runny so I added another 1/2 cup of flour so the consistency looked like the video. With 1 cup of flour it turned out very moist.
Lisa MarcAurele
Coconut flour can vary by absorbency so I recommend starting with half the amount and adding more as needed to get the right consistency.
Connie
You needed to stir it awhile as the directions state. It needs only 2/2 cup.
Vin
The bread looks yummy! Can I substitute coconut oil with butter?
Lisa MarcAurele
Butter should work in place of the oil in this bread recipe.
Jeannene
I am trying the keto thing. All the recipes I have tried take so many eggs that I end up throwing them away. I don’t think I have eaten a complete thing I have made. I’m not a fan of eggs and everything takes so many and the end result is too eggy.
Lisa MarcAurele
Unfortunately, when using coconut flour for baking, you do need quite a few eggs or it doesn't come out right.
Laura
If you let them come to room temperature, they won't taste so eggy. I hope this helps!!
Kenyetta King
I was a little skeptical after reading some of the comments, but I must say I was pleasantly surprised at how this bread turned out!! It didn't rise as much as I'd like but it looked just like the picture in comparison. It didn't taste eggy to me at all. I love it!
Lisa MarcAurele
You could try adding additional baking powder for a better rise. You just need to be care not to add too much or it can affect the taste.
Betsy
I’ve made so many coconut keto breads and this is my favorite! I made a sweet one with lemon glaze and another savory with everything bagel seasoning mixed in!
I tweaked this a little by thin slicing and lightly toasting in a 200 degree oven to dry it out first before freezing the slices.
Kamill
I recommend making a double batch if you want your bread slices to be taller. I noticed that there is a strong egg taste, but it’s tolerable. This recipe is good For people that have gluten, almond, and other sensitivities to ingredients in traditional breads.