Keto Coconut Flour Bread (Low Carb, Nut Free, Paleo)
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 1/2 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 tsp 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 1/3 cup.
UPDATE MAY 28, 2018: I reduced the olive oil to 1/3 cup instead of the orginial recipe using 1/2 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- 1/4 cup total
- 1/3 cup olive oil or coconut oil or butter
- 1/3 cup water or heavy cream or coconut milk
- 1/2 cup coconut flour
- 1/2 cup ground flaxseed
- 2 tbsp Swerve sweetener or choice
- 1 tbsp baking powder aluminum free
- 1 tsp xanthan gum
- 1/2 tsp salt
- 1/2-1 tsp 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.
Are there any replacement for the gum?
Not available in my country. 🙁
possibly try grass fed beef gelatin
Does it taste of Coconut ? I have stopped using coconut flour as Ive slowly realised I almost always throw away the baking with it as its all I seem to taste, the kid hate it too. It looks amazing by the way !! Im going to try regardless but just wondered.
No it really doesn’t because of the added flax, cinnamon, sweetener. My youngest hates all coconut things and loves this bread.
I really cant tolerate any form of sweeteners. How much sugar would you use please. We are gluten/dairy free so would love to try it. I have immediate gut reactions to sweeteners but even so wouldn’t want them in my diet.
I’ve not used refined white sugar in 15 years so honestly I am not quite sure how the bread texture would react to that. I would say just leave it out of the bread.
Can I use chia seeds instead of ground flaxmeal?
I really can’t say how they would turn out since I’ve not tried it myself.
chiazaad zwelt en is een vervanger van een ei – gemengd met water ,- ,dan bindt het de deeg zoals een ei .
I just made mine but it didn’t rise at all, it’s like an inch and a half maybe. I used a 9×5 pan and used all of the exact ingredients, any idea on why it didn’t rise. I saw someone post that 1.5qt pan is the standard 9×5 pan so I used that.
I used my 1.5 quart loaf pan which is 8 by 4, not 9 by 5.
If you used aluminum free baking powder and were delayed putting it in the oven, it would cause it not to rise. Aluminum free baking powder is not heat reactive, so you have to mix and bake with no delays.
Thoughts: Make sure your baking powder is still good. Also I made mine one time and because I forgot to preheat my oven it sat in my mixing bowl for a while before I put it in my loaf pan. When I put it in the loaf pan it deflated and never did rise like it normally does. Next time I will be sure to put it right in the loaf pan.
Thank you for the amazing recipe. Could you please give me the measurements for your baking pan? I don’t live in the USA and I don’t know how big a 1,5quart baking pan is.
Many thanks in advance.
My loaf pan used is 8 by 4 inches. Hope that helps!
I made this a few days ago, it turned out great. I only have 9×5 loaf pans so I did 1.5 the recipe to fit the larger pan. I had to bake it a little longer but it worked well. Just thought I’d share in case anyone else only has larger pans and didn’t want to but a smaller pan for one recipe.
Karen,
You said you used the 9×5 pan, are you saying you used the recipe by by added 1/2 of the recipe the the actual recipe?
Thank you,
Jody
Can you double the recipe and use a 9×5 loaf pan?
I have and yes.
Never mind! Forgot it called for parchment. Getting ready to pop it in the oven now. =)
It is very good! Perfect for breakfast toast with butter. For sandwiches, we will omit the cinnamon and cut the sweetener by half next time. Thank you for this recipe!
Looking forward to making this tomorrow! I googled dimensions for a 1.5 quart loaf pan, and it is a standard 9×5 loaf pan, as opposed to an 8×4, in case anyone else has that question. For anyone who has already made this, was your loaf pan shiny metal, dark metal, or glass? I am leaning toward shiny metal in hopes of achieving a crusty loaf. THANKS!
The dimensions for 1.5 quart are 8 by 4, not 9.5 that would be for a 2 quart loaf pan. I’ve used a ceramic pan, and a glass pan, both with parchment lined in them, both times came out great.
isn’t parchment paper coated with silicone?
If you don’t want to use it, grease your pan instead.
She states in the ingredients in onces also. That should help?
Soooo, how can I make this a cinnamon and raisin bread? I’m sure it will make AMAZING French Toast ?
How do i store it and for how long will it last before it goes bad?
I would store it in the refrigerator, wrapped well in foil or parchment, for up to a week.
Does the bread always not bake thru? I’ve had bad experiences with that, that I had to throw the loaf out. Such a waste. And I so badly want to have / eat a Lo-card bread.
I have heard that you shouldn’t use a glass pan because that can happen. Use a metal pan.
Mine has been in oven for 45 min and is still gummy like , except for the corners. What should I do?
Wow, am sure going to try this.
Just curious, have you tried beating the egg white separately to form stiff peaks before adding to the other ingredients?
I recently found that it gives low carb bread a good texture, I would love to know if you have tried it or if you believe it would improve the bread texture.
Looking forward to reading your reply.
Thanks
I just made this yesterday and omg..it is absolutely delicious! It’s not at all eggy in taste or texture. It’s also not extremely dense like a lot of other low carb breads I’ve attempted. This recipe is definitely a keeper.
The only things I did differently were that I used unsweetened almond milk instead of heavy cream or coconut milk just because I was trying to bring the calories per slice down just a bit and I used xylitol instead of Swerve because that’s what I had. If you haven’t made this bread yet – MAKE IT!!
Did you ground your Xylitol?
Can this be made into dinner rolls? If so, how long to bake ?
Can’t wait to make this and am going to tomorrow! But, just wondering, do you taste the cinnamon? I love cinnamon, but not in a savory sandwich!
No you won’t notice it, it really just brings warmth with a hint of sweetness.
I used half the amount of cinnamon and could still taste it. Great for breakfast but I’ll omit it next time for sandwiches. It’s still a fabulous recipe!
I added half the cinnamon and I could taste it. Tasty bread but a little odd on a turkey sandwich 🙂
So many bread recipes on the market contain sweetness, like honey oat, honey wheat, even whole grain ones. If a small amount of cinnamon bothers you in this bread pretty simple to leave it out next time.
Thank you for this delicious bread!!! I love it. Ive tried so many recipes, and this one is the very best.
Can’t wait to make this! I don’t have any cream or coconut milk stocked up can I use almond or cashew milk? If not I’ll head out to the store again!
No I think either will work.
Do you have to add the sweetener? I don’t tolerate sugar free sweeteners well.
You can leave it out without it effecting the texture.
Do you think that this could be made in a bread machine? I looks delicious!
I’m not sure you need the bread machine for this, doesn’t it knead the dough?
can i use erythritol instead of swerve? thanks
Swerve is erythritol
Can I make it without flaxseed?
I wouldn’t even try it without, I’ve already made and attempted a straight coconut flour bread and it was like lead, very heavy and dense.
I can skip the xanthan gum?
I wouldn’t, it truly helps with the chewy bite.
what about chia seeds as a replacement for the xanthan?
Did you make it with chia seeds? I’m wondering the same thing as I don’t have xanthan gum available
Have you tried subbing arrowroot powder for the xanthan gum? Wondering it that works.
I have not tried that but it might work.
I use chai seeds because the gum is almost impossible to find where I live. It works just as good I love this bread. My question is what is the best way to store the bread to get the most life out if it?
I slice it after it’s cooled and keep it refrigerated wrapped in aluminum foil.Then we pull out a slice to toast.
Hi when you use chia seeds what is the measurement?
I’m going to try this recipe and I hope it works because, to date, any keto bread I’ve made falls apart when it comes to sandwiches.
I know it! This will work I promise!
Brenda, I’ve never had one of your recipes fail me! Love this breads texture and taste, I’ve tried so many, but this is going to be my go to from now on.
Thank you so much Leann!
Could I use almond milk in place of coconut milk?
Any way to reduce the amount of oil in the recipe, thus reducing calories per slice? Yogurt, perhaps?
I’ve made it with half the oil, I’ve tried it with butter in place or oil and half the amount, a bit dry for my liking.I’ve not tried swapping yogurt for the fat.
If I’m using the butter, does it need to be melted or just softened, or does it even matter?
Yes melted or softened is fine.
Can you add Nutritional yeast ? It gives it flavor or would this mess it up.
Hi,
This bread looks very good, but is it ‘eggy’? I don’t like eggy tasting breads much.
Thanks!
No, this is truly not “eggy”.
Mine came out very eggy even though I measured and used slightly less than 6 eggs. I’ll have to tweak things a bit more
If your bread is turning out eggy try adding apple cider vinegar and stevia (see here https://www.breadmachinepros.com/blog/keto-bread/). It happened to me and that’s how I fixed it. 😉
Mine wasn’t eggy at all. I measured out my 6 eggs to make sure they equaled 1 1/4 cup. I think the flax meal helps keep the egginess from happening. I thought it was perfect.
For the coconut milk, would you be using canned or carton?
Either will work.
CAN YOU DO THIS IN A BREAD MACHINE
I have not tried it in a bread machine.
You would have to use a quick bread setting, if you decide to try it There is no yeast, so no rising and proofing and kneading, so there is not much point in using a bread maker for it.. These types of breads do not generally work well in a bread machine.
Just recently gone low carb and trying to get the other half on board- he wants to lose weight too and I really want the cakes and crisps out of the house.
He was really keen to try but missed bread almost immediately.
I made this last night. The coconut milk I’d been saving ended up in a curry so had to use water. I omitted the sweetener as I find it just taints everything. I swapped cinnamon for some dried coriander, onion and garlic powder.
I cannot believe how good this is- light, bouncy, filling, tasty, holds its shape ok and so simple to make (I had an electric hand whisk). I’ll defo play around with savoury flavours. Thank you so much for this recipe.
Very impressed!
Canned unsweetened coconut milk makes this bread perfect! I also added some liquid stevia and 3/4 cup pecans And 2 tps of banana flavoring and wow faux banana bread. Perfect! I’ve been keto for about 9 months and this was a wonderful treat! Thanks,
Can you make this in a bread machine?
This was going to be my question, too. I see it hasn’t been answered yet.
I’m wanting to know about using a bread machine also
I don’t have a bread machine, sorry!
Oh my gosh!!!!! I made this bread and I just can’t say enough about it. This bread is truly amazing!!!! Our family has been gluten free for 11 years and we just recently started a Keto lifestyle. I really can’t believe how great this bread really tastes. It’s the perfect consistency and the taste is phenomenal. Even my teenager, who has not been liking my Keto changes LOVES this bread toasted with a little butter on it. Thanks for such a great recipe.
Can you use Almond flour instead of coconut?
I wouldn’t recommend that swap, the two can not easily be swapped without having to change the liquid ingredients in the recipe as well.
¼c of coconut flour can be exchanged for 1C of almond flour, coconut flour absorbs more fluid than almond flour does
My bread was thick unable to pour can I add more water?.
mine was watery in the oven now, hopefully it turns out
CAN IT BE FROZEN? VACUMM SEALED? IF SO FOR HOW LONG U FIGURE?
Yes it can be frozen. I’d suggest slicing it up before freezing, easier to separate pieces when you just want one or two.
Brenda my bread sunk a bit when it was sitting for 20 min, is this an indication that it wasn’t cooked enough.
Thanks
I omitted the cinnamon and added rosemary for a more savory flavor and it’s great!! Thanks for the recipe it’s so easy to make and doesn’t leave me feeling like I’m missing out on real carbs 🙂
I went ahead & used the cinnamon against my instinct. It was a mistake. We did not like that in a bread meant for sandwiches. I liked the texture. And by using butter/garlic for toasted cheese, it overpowered cinnamon. Toasted cheese actually worked & didnt fall apart. Best textured keto bread Ive tried. Been missing toasted cheese. I also toast bread for hamburgers, brats etc. So I didnt mind the extra moisture at all. It toasts very well. Ill be using this recipe often. But without the sweetener & cinnamon. I didnt notice egginess, and that is a pet peeve of mine. (hope that wasnt b/c of the cinnamon). Will definitely try rosemary/garlic next time.
Still using this great recipe. So far our fav version has a dollop of tomato paste & about 3T of fresh chopped rosemary (basil is good too). I liked plain onion powder in it too.
I made this bread today….it is amazing! I followed the recipe exactly ( love that quantity of cinnamon). I had it with avocado chicken salad on it, thank you for giving me sandwiches back!
I’ve been trying to find a recipe for a bread made of coconut flour that I would like. I can say that I found the recipe. I made this one and I really loved it. I like the texture and taste of my bread. Now I get to enjoy eating bread guilt free!