This is the BEST Keto Low Carb Coconut Flour Loaf you'll ever try! The texture of this keto bread resembles soft wheat bread and it's perfect for low carb sandwiches! If you are following a ketogenic diet or low carb diet and you also have nut allergies, you can enjoy a slice of this delicious bread anytime!
Best Keto Coconut Flour Bread Recipe
This is a quick bread, meaning no bread machine is needed. It is a low carb bread recipe of your dreams! No, I mean it, this is the best keto bread made with the use of coconut flour, you will ever find on the internet and perfect for a keto diet.
None will compare, not even an almond flour bread recipe! You probably have all the ingredients need to make this easy low carb bread!
Keto Bread versus Cloud Bread
Following a low-carb diet now for the last 5 years has led me to the deepest desire to make a real sandwich bread. The biggest struggle with making a keto bread is that in my home, my youngest has a tree nut allergy and almond flour isn't something I can use.
Learning to work with coconut flour has been challenging to say the least, but with the right amount of liquid, masterpieces can happen and this low carb bread is one of them!
The biggest difference with this bread and my Cloud Bread recipe is that it has substance. While the cloud bread is low carb, many people find it to have an egg taste.
It is great for making Cloud Bread French Toast, I felt it wasn't quite right for typical sandwiches I was hoping for, it's very airy and light. So the experimenting with coconut flour has continued for quite a few years.
Low Carb Bread versus Traditional Bread with Gluten
The biggest issue and challenge with low carb bread recipes is always the lack of using gluten which comes from refined flours.
Since there's no refined flours, wheat flour and no gluten in this recipe, replicating that chewy bite, soft airy texture and melt in your mouth flavor, has to be created in some other way.
I've done this with xanthan gum and aluminum free baking powder. This combination, plus a little bit of fiber from ground flaxseed is what makes this low carb bread resemble that texture you might remember from your prior carb eating.
Soft Pliable Coconut Flour Bread
A little bit of toasted sesame seeds on top before baking and this was the most amazing sandwich I've enjoyed in years! I couldn't wait to finish the photos so I could devour it!
Most often when baking a bread with a ½ cup of coconut flour, it's quite dense, almost pound cake style. Many people who have tried coconut flour recipes think they hate coconut flour.
It's not the case in this recipe! It's the flaxseed that makes this perfect I think!
I recently made this Low Carb Flax Meal Bread and that's what gave me the idea to add some flax to this bread. The Flax Meal bread uses almond flour and has dairy in it so both of my kids can't enjoy that gluten-free recipe. I knew I had to develop something for my kids to enjoy as well and this one is it!
How to Make Dairy Free Coconut Flour Bread
This coconut flour bread recipe can be made paleo simply by the heavy cream swap I mention in the recipe. My daughter has been having some issues with her stomach and dairy seems to be the culprit.
So for a time now I've got plans to deliver more paleo recipes since my dear daughter is so sad about the loss of her beloved cream cheese, sour cream, and basically any cheese for that matter.
She's especially sad about the Keto Fathead Low Carb Cinnamon Rolls she loves that I make. I don't know if I can make those dairy free, but I may certainly try for her sake!
How to Store Keto Bread
Obviously a homemade loaf of bread doesn't have all the artificial ingredients that make store bought, regular wheat bread on shelves has so it won't last as long as they do. After this keto coconut bread is cooled completely on a cooling rack, you can slice it and wrap it in aluminum foil.
If you plan to eat it over the next 2-3 days it can stay on the counter. If you think you'll need a bit longer, you can store in the freezer wrapped well in an airtight container, with parchment between the slices. Then pull out the slices you want in the morning and toast.
You can do the same in the refrigerator and the bread should last up to 7 days refrigerated.
How to Make Coconut Flour Bread
Ingredients List
You just need a few ingredients to make this easy keto coconut flour bread!
Eggs, olive oil, cream or water, coconut flour, ground flaxseed, sweetener if using, leavening agent (I used baking powder), xanthan gum, salt and ground cinnamon.
Directions
Preheat oven to 375 degrees F.
In a stand mixer place the eggs, oil, cream or milk and blend until combined.
Add the remaining ingredients to the mixer and blend until incorporated.
Sprinkle optional toasted sesame seeds on top of loaf if desired.
Line a 1.5 Quart (8 by 4) loaf pan, with parchment paper and pour batter in prepared loaf pan.
Bake for 40-45 minutes until a toothpick in center comes out clean.
Allow to cool for 20 minutes before removing to a wire rack.
Cool completely before slicing.
Best Tips for Keto Bread made with Coconut Flour!
A few notes: If you have chickens and very large eggs compared to store bought chicken eggs, you should use just 4-5 instead of 6.
This bread is not sweet although you see the sweetener in there. The slight hint of sweetness is needed in case you have a child like mine who can detect any coconut in a recipe.
Make sure your baking powder is aluminum free because it will cause most baked goods to turn green and have a tinny flavor.
I used an 8 by 4 (1.5 quart) loaf pan. If you use a 9 by 5, you won't get the height I have in my photos.
If you love savory breads, try adding some onion and garlic powder to the mix!
Hope you enjoy this fantastic "bread"!
UPDATE: I've heard a lot of people say in comments it's too much cinnamon so I reduced it by half when I made it again for our family and it was lighter in color than in my pics. I also reduced the sweetener by half and it tasted just fine, just a hint of sweetness.
I also made my slices thinner and adjusted the amount of slices you can get in this loaf, I'm updating the nutrition info for 14 slices as opposed to what it was originally as just 12 slices. I'm sticking by my decision to use 1 teaspoon of cinnamon as I just love it with the look of wheat bread.
Egg Size Matters
The eggs will always be a problem as far as size. If you use store bought eggs that say large, they are really small compared to eggs from chickens I have.
To make this easier on everyone I measured the small chicken eggs I've used and placed the amount in ounces to give you a better idea.
If you measure out the eggs you have and they are very large then you may only need 4-5. If after you've adjusted the egg amount and it still seems wet to you, reduce the oil to ⅓ cup.
UPDATE MAY 28, 2018: I reduced the olive oil to ⅓ cup instead of the orginial recipe using ½ cup because a few comments mentioned it was still moist in the center. I also decided to just try water in place of the heavy cream or coconut milk.
BOTH of these changes have equalled perfect success! So whether to have the original recipe printed and that's working fine for you or you decide to use the below recipes, now that I've changed a couple things, either will work just fine! And it reduced the net carb count per slice from 2 to 1 gram per slice!
More Keto Bread Recipes:
LOW CARB COCONUT FLOUR BREAD
Keto Low Carb Coconut Flour Bread
Ingredients
- 6 eggs or 1- ¼ cup total
- ⅓ cup olive oil or coconut oil or butter
- ⅓ cup water or heavy cream or coconut milk
- ½ cup coconut flour
- ½ cup ground flaxseed
- 2 tablespoon Swerve sweetener or choice
- 1 tablespoon baking powder aluminum free
- 1 teaspoon xanthan gum
- ½ teaspoon salt
- ½-1 teaspoon ground cinnamon
Instructions
- Preheat oven to 375 degrees F.
- In a stand mixer place the eggs, oil, cream or milk and blend until combined.
- Add the remaining ingredients to the mixer and blend until incorporated.
- Sprinkle optional toasted sesame seeds on top of loaf if desired.
- Line a 1.5 Quart (8 by 4) loaf pan, with parchment paper and pour batter in pan.
- Bake for 40-45 minutes until a toothpick in center comes out clean.
- Allow to cool for 20 minutes before removing to a wire rack.
- Cool completely before slicing.
Notes
Nutrition
About Brenda
Brenda Bennett is a certified Nutritional Therapy Practitioner, certified Sugar Detox Coach, certified Keto Coach and certified Life Coach. She has been Sugar Free & Refined carb free for 17 years and has written 2 cookbooks, Sugar-Free Mom, and Naturally Keto and her 3rd book The 30-Day Sugar Elimination Diet, is a four part program to help you detox from sugar, eliminate cravings, balance blood sugar and lose weight all while eating a delicious, nutrient dense whole foods. Meal plan offers two tracks to follow, low carb or keto. She is the founder of the Sugar Free Fresh Start course and Sugar Free Tribe weight loss membership. Learn more.
Maria Bachteal
Hi Lori, I'm a nutrition consultant and work with women who are in remission from breast cancer as well as women without a breast cancer history who are looking for a prevention protocol. I want to call out your concern about flaxseeds. Actually, as a phytoestrogen, flaxseeds actually block the ability of stronger estrogens to activate the estrogen receptor. And the lignans in flaxseed are particularly important for helping to bind and eliminate estrogen. There are clinical research studies showing that flaxseed reduces the risk of breast cancer recurrence. I'm planning on trying this recipe because I like most of the elements, and I like your idea of using psyllium for clients who need more fiber in their diet. I wonder which liquid you used? I assume not cream, but did you use water or coconut milk? Thanks, Maria (HealingNutritionofSonoma.com)
Brenda Bennett
Hi Maria, thanks for this comment but it looks like it's not under Lori's comment who I think you are referring too. You may just want to copy and add this comment under hers so she sees it.
Lori M.
I'm nut free and avoiding estrogens as well as endocrine disruptors too! I also get a fishy taste from omega-3 bearing seeds so I have to swap out flax, chia and hemp all the rime. I just spent 2 days making variations as I had the eggs and no desire to join the throngs of shoppers this weekend with snow on the ground. I split the batter (though I added 2 more tablespoons liquid in the form of bloomed yeast for flavor and omitted the cinnamon for this experiment) in half (by weight in grams) before adding a 2nd flour as a last ingredient , then used a folded scrap of parchment paper to separate the lined loaf pan in half. I might keep doing this to have 7-ish slices of 2 flavors with the work of only 1 loaf since its just me. Half batch flaxseed swap variations (just remember to double if doing 1 full loaf), the first 4 were my favorites:
1) 1/4 level cup whole psyllium husks, this could use a touch more sweetener and don't skip adding some flavor, but this made the best texture plain, toasted and fried. Much earlier in this blog a reader said that did the swap by mistake and it came out great - its really no surprise since the volume is the same and psyllium has gelling properties too!
2) 3 tablespoons bamboo fiber + 1/2 tablespoon gelatin. Most flavor neutral out of them all. Could use a little more cohesion, lift and volume, perhaps another egg or whipped egg whites? Toasted and fried well, the best flavor with jam.
3) similarly, 3 tablespoons oat fiber (still gluten-free, just no longer grain-free) + 1/2 tablespoon gelatin though this could use a little more cohesion, lift and volume too. Didn't toast too well but did well fried in butter. Good flavor.
4) 1/2 (half) cup crushed no-salt added baked pork rinds (made at home from pellets in the oven) is a little too savory for me but would take spices well in that direction. It toasted and fried well but it was a little too wet to enjoy plain.
5) 1/4 rounded cup ground unsalted roasted sunflower seeds. Not enough cohesion such that slices very delicate, fried better than it toasted, both better than plain. Has similar oil component as flax (though omega 6) but no jelling. I'm not a big fab of the flavor but it may do better with gelatin added.
6) 1/4 level cup lupin flour + additional tablespoon of sweetener. A bit wet and plain, it tasted OK but it did not toast or fry well.
7) 1/4 level cup carbalose flour. Very wet, did not toast well and got greasy when frying.
Overall, the flaxseed swap out needs to have gelling/structure elements as well as lift, taste and volume. Everything beside the whole psyllium husks needs more gellant in the form of gelatin or some type of egg matter. The only flours I haven't tested is grated 4C non-cellulose parmesan cheese (I'd guess I'd need 1/2 cup) and psyllium husk powder (my guess it would be 2 or 3 tablespoons like the other powdered fibers) but I finally ran out of eggs and coconut flour. Hope this helps you proceed with this base of a great coconut quick bread! Big thanks to Brenda!
Brenda Bennett
Thanks for sharing all your experiments!
Lori M.
Update: The less favorite flavors from my experiment, cubed and toasted, made a pretty decent stuffing/dressing for a belated Thanksgiving dinner (which was the method to my experimental madness). It had the texture of cornbread stuffing.
Brenda Bennett
Awesome!
Lori M.
Further update: For the pork rind swap (of flaxseed), adding 1 teaspoon of gelatin and separating the eggs so that a soft-peak egg whites were worked in the remaining mixture did indeed improve the loft and texture but not too dramatically.
Catherine
I plan to try this soon.
Would it work to line muffin cups with parchment paper and make rolls out of this?
Brenda Bennett
That could work but it might be easier to use a silicone muffin pan instead for easier removal. https://amzn.to/3Z8RO42