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Keto coconut flour bread

Keto coconut flour bread

1
2
3
4
5
4.3
63 Ratings
Not enough ratings
We almost called this one "Almost Cornbread." But... well... no corn. Don't let that stop you from pairing it with chili. Or spread the butter on thick and serve it up with a big bowl of bone broth. Primal satisfaction!
May 23 2017 recipe by , photo by , nutritional review by in Recipes, Bread

Keto coconut flour bread

1
2
3
4
5
4.3
63 Ratings
Not enough ratings
We almost called this one "Almost Cornbread." But... well... no corn. Don't let that stop you from pairing it with chili. Or spread the butter on thick and serve it up with a big bowl of bone broth. Primal satisfaction!
USMetric
16 servingservings

Ingredients

  • ยฝ cup 120 ml melted coconut oil, melted (save some for greasing the pan)
  • 12 12 large egglarge eggs
  • 1 cup (31โ„3 oz.) 240 ml (95 g) coconut flour
  • ยฝ tsp ยฝ tsp sea salt
  • ยฝ tsp ยฝ tsp baking powder
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Instructions

Instructions are for 16 servings. Please modify as needed.

  1. Preheat the oven to 350ยฐF (175ยฐC). Grease a 9x5x3" (23x13x8cm) loaf pan and set it aside.
  2. In a large bowl, whisk together the eggs, and coconut oil.
  3. Add the dry ingredients, and stir until combined.
  4. Spread the batter in the loaf pan. Bake on the middle rack for 40-50 minutes, or until a toothpick comes out clean, after inserting in the center of the loaf.
  5. Set aside to cool for 15-20 minutes, and then slice to serve.

Tips

We love this bread with soups and sandwiches.

This bread is neutral in flavor but if you want to you can add your favorite spices or why not try 1-2 tablespoons of our holiday bread seasoning?

You can store this bread in the fridge for 3-4 days or in the freezer for up to 3 months. Make sure you slice the bread prior to freezing it and place parchment paper between each slice. That way you will always have easy access to the number of slices you need. We recommend using a toaster or toaster oven for reheating.

Troubleshooting

Did your bread turn green when baking it? It has been known to happen with this recipe. Don't worry, it's perfectly safe to eat.

The green color is the result of a chemical reaction between the leavening agent, in this case baking soda and chlorophyl or chlorogenic acid. This reaction is most common in recipes using sunflower seeds or meal but has been known to happen with other flours as well.

To prevent this from happening you can reduce the amount of baking powder by one third and/or add a couple of teaspoons of vinegar or lemon juice to the wet ingredients before adding them to the dry ones.

About the recipe

This recipe is part of a collaboration with Maria Emmerich, a best-selling American cookbook writer. Check out her website for more keto inspiration and recipes.

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๐Ÿ’ฌ Have you tried this recipe?

What did you think? Please share your thoughts in the comment section below!
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186 comments

  1. 251
    Kristin Parker Team Diet Doctor
    November 20 2018
    That number is going to vary from person to person. Some can be in ketosis with a higher carb intake than others. The best way to know for sure is with a breath or blood ketone monitor.
    --Kristin
  2. 1 comment removed
  3. 253
    Kurt
    December 24 2018
    This is the best bread recipe that I have tried. This works well with a double batch in a standard size loaf pan. Also in the double batch I have used 3/4 cup of coconut flour and 1/4 cup almond flour, which appears to avoid the green tint issues. To make this fluffy I have been whisking the eggs in a mixer to add air before the dry ingredients. Bake time increases to 55 minutes with the double batch.
  4. 9 comments removed
  5. 263
    Pat
    February 20 2019
    Thank you! I used your modifications to make the bread and it tastes great!
  6. 1 comment removed
  7. 265
    June
    March 4 2019
    This is the most straightforward recipe. 1st and 2nd attempts yielded dry and dense loaf. But 3rd attempt.. turned out soft and cake-like. It's still dry - it IS Keto recipe - what do you expect. ?? So, instead of just dumping the wet ingredients together with the dry, I beat the 6 eggs until triple in volume. Then aff in Stevia and the oils and mix. THEN put the dry ingredients into the wet mix. Maybe that was fluke but give it a try?
  8. 1 comment removed
  9. 267
    Shanell
    March 8 2019
    I see a lot of negative comments about this bread.. I tried it and loved it! I did use butter instead of coconut oil and the bread came out amazing (tastes like cake). You can also add your own twist by adding some herbs or spices; like cinnamon for a sweeter flavor or rosemary for a more savory flavor. You can play around with this recipe, otherwise it will be pretty bland..
  10. 268
    CJ
    March 12 2019
    Just made this, I like it pretty well. It is more of a replacement for corn bread than bread bread. Itโ€™s dense and a bit dry, but soaks up the butter I put on top the way cornbread does. I like the crispy edges. It does taste eggy but I donโ€™t mind that.
  11. 2 comments removed
  12. 271
    Kat
    March 19 2019
    I don't understand nutritional value in this. It says 1g carbs a piece. How thinly do you cut it? 60g coconut flour and six eggs makes around 40g carbs. So do you cut it into 40 pieces???
    Reply: #272
  13. 272
    Reply to comment #271 by Kat
    Kristin Parker Team Diet Doctor
    March 20 2019

    I don't understand nutritional value in this. It says 1g carbs a piece. How thinly do you cut it? 60g coconut flour and six eggs makes around 40g carbs. So do you cut it into 40 pieces???

    Our nutrition information is net carbs, and this recipe makes 12 slices. There is an informational bubble for the coconut flour addressing the low carb count.
    "Coconut flour
    Different brands of coconut flour may contain widely varying amounts of carbs, depending on the fiber content. We use the nutritional information for Amanprana Coconut fibers/coconut flour, which is really low in net carbs."

  14. 273
    Sharon
    March 24 2019
    I really like this bread. The only change I make is to add some coconut and I double the recipe when I make it. Sometimes the bread is perfect but sometimes the middle is still rather uncooked when I take it out of the oven even though I test the bread in several areas with a toothpick and a thermometer.

    I rarely have any problems cooking or baking but this is something I just can't figure out. Any suggestions?

    Also, how much of a difference would using a convection oven rather than a conventional oven make.

    Thanks a lot.

    Reply: #274
  15. 274
    Reply to comment #273 by Sharon
    Kristin Parker Team Diet Doctor
    March 25 2019

    I really like this bread. The only change I make is to add some coconut and I double the recipe when I make it. Sometimes the bread is perfect but sometimes the middle is still rather uncooked when I take it out of the oven even though I test the bread in several areas with a toothpick and a thermometer.
    I rarely have any problems cooking or baking but this is something I just can't figure out. Any suggestions?
    Also, how much of a difference would using a convection oven rather than a conventional oven make.
    Thanks a lot.

    You may want to try lowering the temperature and cooking longer if your bread is not cooking fully in the middle. We have not tested this in a convection oven.

  16. 275
    Jennifer
    March 28 2019
    This has a very satisfying cornbread-like texture, and I find it's best the next day, toasted with butter. I've made it a couple time so far and I've tweaked the method a bit. First, since coconut flour acts like a sponge, I find that it's best to mix the wet ingredients in the bowl first. I also like swapping melted butter for the coconut oil. So in a bowl, I whisk the melted butter and eggs, and I add a tablespoon of apple cider vinegar. Then I add in the salt, a full teaspoon of baking soda, and the coconut flour.

    Even with the addition of ACV and the increase of baking soda, the bread doesn't rise all that much. One extra trick I've found is to resist the urge to really press in and spread out the batter in the pan. I just lightly distribute it, being sure not to pack it down.

    Enjoy!

    Reply: #362
  17. 1 comment removed
  18. 277
    Andy
    April 6 2019
    Personally, I loved this! But then, I do love coconut and like the eggy taste. It was indeed moist like cornbread and I will keep this recipe my arsenal.
  19. 278
    Charlotta
    April 13 2019
    I made these with four eggs and four egg whites and then I baked them as biscuits in a muffin tin 25 minutes in the oven. Delicious.
  20. 2 comments removed
  21. 281
    Suzanne
    April 20 2019
    Instead of coconut oil, can you use butter?
    Reply: #282
  22. 282
    Reply to comment #281 by Suzanne
    Kristin Parker Team Diet Doctor
    April 20 2019

    Instead of coconut oil, can you use butter?

    We have not tested this recipe with butter instead of coconut oil.

  23. 2 comments removed
  24. 285
    VVS
    April 29 2019
    This bread was amazing. It certainly feels like a corn bread; however I am nuts about coconut. It didnโ€™t come out dry or anything. It was just perfect!
  25. 2 comments removed
  26. 288
    Andrea
    May 9 2019
    I can not understand some people and their manners...what are they expecting, the exact same taste and texture of a 'real' bread??!!
    We are getting all these wonderful recipes that are helping enormously with trying to eat healthy...and they are just complaining..hmm
    Reply: #290
  27. 1 comment removed
  28. 290
    Reply to comment #288 by Andrea
    Michelle
    June 15 2019
    I totally agree with you Andrea.
  29. 1 comment removed
  30. 292
    Leanne
    June 20 2019
    I used 5 eggs as thats all I had and added 30g of LSA meal to the mix as well as a teaspoon of rosemary and thyme. Mine didnt yield much of a loaf (quite flat) but its still edible with butter and some cheddar cheese. I wont get 12 slices so I suggetlst doubling the recipe as someone suggested above but it wasnt an eggy disaster for me.
  31. 293
    Carla
    July 7 2019
    I am really enjoying this final result! However, I used only four eggs, with 1/4 of water, a handful of chia seeds and hemp hearts. Next time, I will add nuts!
  32. 3 comments removed
  33. 297
    Gretchen
    August 3 2019
    I love this bread. It's not hard at all. Follow the directions. I let it cool and then put it on a cutting board. Start by cutting it in half and then
    In half again etc. You will get 12 nice sized slices. I added some spice. I didn't get the eggy taste. I did think it was a little greasy. That would be my only complaint.

    I don't understand all the negative response. If you don't like it find another recipe.

  34. 1 comment removed
  35. 299
    Zena
    August 16 2019
    My first attempt. Tasted waaaaay to coconut to me. Coconut flour AND coconut oil = very strong tasting coconut cake. Didn't rise. Nothing like bread. Will attempt again and modify as previous posters have suggested. 4 eggs not 6 and butter not oil.
  36. 300
    Rina
    August 22 2019
    Can you substitute for almond flour? Does anyone know, and if so, will it be less or more carbs? Thanks
    Reply: #301
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Ratings

5
75%
4
8%
3
3%
2
3%
1
11%
4.3
1
2
3
4
5
63 Ratings

Ratings

5
75%
4
8%
3
3%
2
3%
1
11%
4.3
1
2
3
4
5
63 Ratings