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 aย 1.5 Quart (8 by 4) loaf pan, with parchment paper and pour batter in prepared loaf pan.ย
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.
I made this today .So easy, very moist and taste great. I will be making this again without a doubt. Thank you Brenda for all the great recipes.
Thanks so much!
Hi, can you freeze this bread please and is the Swerve powdered or granulated? Thanks
Yes I have frozen the bread. I prefer to slice it and place slices between parchment then freeze in a ziplock bag, easier to remove one or 2 pieces at a time. Either powdered or granulated can be used.
Because we’re avoiding phyto-estrogens, do you have a good substitute for flax seed? Thank you very much.
No sub for this recipe, it’s needed.
I can’t wait to try this. Almonds are the only thing I can’t eat because of the oxalate in them. I am prone to developing kidney stones so must keep oxalates to a minimum. I try to do keto as much as I can but have never found a bread recipe without almond flour. Thank you for your hard work in developing this recipe.
It was out of necessity for me doing keto and my youngest son with a tree nut and peanut allergy so I have many recipes using other flours instead of almond. Thank you!
This is the best keto bread I have ever made. The slight sweetness really mimics wheat bread and the texture is delicate not gummy or grainy. Mine even domed nicely. I like the simplicity of the ingredients. Well done!
Thank you so much Nicole!
Very good bread, tastes great and holds together very well
Thank you!
My neighbor (with whom I am sharing our Keto journey and swapping recipes) made this incredible bread today with which she shared slices with me. It is incredible! No gritty “almond flour” texture, flavor is balanced and delicious. P.S. Scrolled through your blog here, plan to try your no fail Cloud Bread ASAP. Signed up to be a fan. Thank you so much.
Thank you so much!
I made this bread and I really like it. Itโs a bit too sweet for a meat sandwich in my opinionโฆ but the texture is soft and yummy! I will like this toasted and buttered for breakfast. I made a second loaf and omitted the cinnamon and decreased the sweetener and I think that will work for sandwiches. It didnโt rise as much as regular bread but I can make little sandwiches haha. This is a great recipe and worth trying because it so easy to make! Thanks Brenda! I took a picture but I canโt see anywhere to share that, so I will share on the FB group:-)
Thank you!
This bread is worth the make. I substituted the xanthan gum for 2 teaspoons of whole psyllium husk and it turned out perfect. I also omitted the cinnamon and added some garlic powder and dried rosemary instead. The flavor is pretty mild compared to some of the other grain-free, low carb breads Iโve made. I also appreciated how easy this recipe was. Like, ridiculously easy!
Thanks so much!
Just made this in my ninja foodie grill 375 25 minutes small slices of bread but really good
Thank you for sharing!
Hello. Can I omit the flaxseed and can I use my bread making machine?
I’ve not tested it without the flax and this wouldn’t need to go into a bread machine since there’s no yeast, no kneading.
I love this bread!
Do you think I could make it in the Blendtec blender (like the cottage cheese bread) instead is using a mixer?
I think it’s a lot of batter for a blender.
So delicious! It came out nice and fluffy, and tastes wonderful!
Thanks Tara!
This bread is delicious and moist. I’ve made it several times. It’s a winner!
Thanks Cathy!
Iโm egg free due to allergies. Can I use an egg substitute in this recipe?
No sorry, I have tested that out and the bread was very dense and didn’t rise at all.
Hello going to make this bread bout need other sugar replacements ?
Here’s some other options in my guide.https://www.sugarfreemom.com/recipes/natural-sugar-free-low-carb-sweeteners-guide-conversion-chart/
Can I use egg whites instead of full eggs?
Sorry I’ve not tested all egg whites for this bread recipe.
Which fat is better in this recipe?
Which liquid is better?
I think using heavy cream makes the bread better. It really doesn’t matter for the fat in my opinion.
Nagyon jรณ recept! Ki fogom prรณbรกlni mindenkรฉpp. Azonban nekem gondot okoz a csรฉsze szerint valรณ mรฉrรฉs. Egy csรฉsze mennyit jelenthet grammban?
Elลre is kรถszรถnรถm a vรกlaszt!
Hi
Do you know that ground flaxseed draws out all the moisture?
And if your directions say pour into a bread pan, that is impossible with flaxseed power.
I exclude this from ALL my recipes. I show it, but cross it out.
Have a great weekend.
Ian
The flaxseed works well in this bread, trust me, it’s needed.
This is delicious!! This will be my new go to low carb bread recipe! I subbed in allulose because it’s what I had on hand and omitted the cinnamon for a more sandwich type bread and WOW!! I am going to try it with the cinnamon next time for a breakfast treat! Thank you so much for this recipe!
Is there a setting for ingredients by weight? Weighin the ingredients saves me a lot of time. Less dishwashing.
Thank you.
Right under the ingredients listed is the option for US or Metric.
Can I use something other than flax seed like sunflower flour?
I haven’t tested that swap to be sure the texture would remain the same.
Can your recipes be used in a bread machine?
No need for a bread machine since this doesn’t contain yeast and doesn’t need rising or kneading.
Thank you for this recipe!
I made this bread at 4800 ft, reduced the baking powder to 2 teaspoons, and reduced the oven temperature to 350 degrees. Cooked it for 45 minutes.
It came out great!
Thanks for sharing those changes.
Can you substitute some of the eggs? With the cost of eggs, 6 seems a lot. I try to substitute mine with either apple sauce or yogurt. Would those work for at least 2 or 3 eggs?
I’ve tried replacing 3 eggs in this bread with a egg replacement and it was super dense.
OMG…just made this and it is delicious!!! THANK YOU!!
Is there a substitute for the xanthan gum? Or can it be left out?
Thanks!
If you leave it out you run the risk the texture will not be as good, but you could and see how you like it.
This bread is delicious. The next time I make it I think I will sprinkle the top with everything bagel seasoning. I think itโs just what it needs. I love that itโs low carb, gluten free and nut free. Hard to find a recipe like that. I love it!โค๏ธ