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.
Would it be possible to use the same recipe and make buns out of the dough?
No I did try it adapting a couple of things but they were dense and not raised enough for roll, still working on that recipe.
Brenda,
really would appreciate your thoughts on the use of a flavor neutral oil. I wasn’t exited about the result with the coconut oil…too much of a slippery, greasy moth feel for me.
thanks,
bill
Hmmm if you’re not into the olive oil, perhaps avocado oil might be a better option than the coconut.
Thanks for a bread recipe that is nut and protein powder free, AND quick and easy to make! Coconut flour is much more affordable for baking. I love this bread, but more importantly, so does my toddler. I omitted the sweetener and cinnamon and found the coconut flour gave it a subtle sweetness while extra virgin olive oil masked any coconut taste. I plan to try your original version for French toast. Thanks again!
This is amazing! Thank you so much for this life changing recipe. I just made french toast with this bread but even eating it plain tasted liked love! Now I am thinking of doing bruschetta with this.
have you tried this with a more flavor neutral oil?
I have tried the original recipe and making several loaves with minor tweaks. This has been my favorite recipe so far with the most bread like texture
6 eggs small
• 1/4 cup olive oil or coconut oil or butter
• 1/2 cup heavy cream or coconut milk
• 1/2 cup coconut flour
• 1/4 cup ground flaxseed milled
1/4 cup ground pecan flour
• 2 tbsp Swerve sweetener or choice
• 1 tbsp baking powder aluminum free
• 1 tsp xanthan gum (Cornflour)
• 1/2 tsp salt
• 1/2 tsp ground cinnamon
For those of us with nut allergies, obviously pecan flour is not something we can use. I’m sure many tweaks could be made if nuts aren’t a problem, but I created this bread nut free for my family. Thanks for your input.
I want to make this bread, but don’t like coconut flavor in anything except sweets like cookies, cake and pie. Any suggestions on how to mask the coconut flavor and sweetness (plan to use olive oil, heavy cream, no cinnamon & maybe half the sweetener or less)?
Can sunflower seeds be used in place of the Flax? If so, how much liquid should I use?
I’ve not tried sunflower seeds to replace the flax. I can certainly tell you that you will not taste the coconut flavor. That’s why I used cinnamon and sweetener.
I made this bread today, & while I really do like it overall, there are a couple of changes I think I’ll make on the next go around. First off, I only ever get large eggs & I had a tough time figuring out how many large eggs to use versus the 6 small ones the recipe calls for. I went with 5 & it turned out quite eggy, so next time I’d only use 4. Second, I think I’d omit the cinnamon. I only used about 1/4 tsp, but coupled with the overall eggy flavor, it ended up tasting exactly like french toast! Which is great, but I was hoping for sandwich bread. Nevertheless, I piled on all of my sandwich fixings & had myself a very satisfying supper. Thanks for introducing bread back into my life!
She states in the ingredients in cup form also
Wow ! Brilliant recipe. It worked first time and was delicious. I made the whole thing in a blender. First I mixed the liquid ingredients as directed then I measured all to dry ingredients into a bowl and then spooned that into the blender. I noticed the liquid was soaked up by the dry ingredients very quickly but it still worked. Maybe next time I’ll pour the liquid into the bowl with the dry ingredients and mix by hand. Also may leave out the cinnamon next time.
I am in the Netherlands so had to do some adaptations. Could’nt find Xanthan gum so used Cornflour. Used Olive oil & heavy cream. Also Flaxseed is called Linseed over here. For the Europeans I converted the cups & tbps to ml and g. Oh, and oven temp 190C.
• 6 eggs small
• 1/2 cup olive oil or coconut oil or butter 120ml
• 1/3 cup heavy cream or coconut milk 80 ml
• 1/2 cup coconut flour 64 g
• 1/2 cup ground flaxseed (Linseed) 64g
• 2 tbsp Swerve sweetener or choice 30g
• 1 tbsp baking powder aluminum free 15g
• 1 tsp xanthan gum (Cornflour)
• 1/2 tsp salt
• 1/2 tsp ground cinnamon
I am definitely going to make this very often. Thank you!
Shame I can’t paste a photo!
I’m just making this bread right now and followed the recipe exactly and my batter was very thick, not pourable into my baking dish. I had to spoon it in even after adding a bit more heavy cream trying to thin it out a bit. Hoping it still turns out great like it did for so many others. Wondering if the brand of coconut flour I used was the issue as I’ve heard some brands thicken up more than others. I used Bob’s Red Mill, what brand do you use? Or perhaps my eggs were too small? Any suggestions?
I spooned my batter into the pan too. I think it’s supposed to be like that. The bread turned out great .
Mine came out with the consistency of a quick bread…I’m not sure where I went wrong?!
On that note, I’ve been wanting to make a zucchini bread, how would you suggest I incorporate the zucchini?
Zucchini would add a lot of moisture and it would take me some experimenting to change other liquid ingredients to do so. Can’t really guess on that for you.
I am so excited. Made this bread today. Hubby and I both love it. I can see all types of additions to make other flavors from this recipe. I will try adding banana flavoring to it some time. Also maybe some rye and not so much sweet to see how that would turn out. Cannot wait to make french toast with this. Cannot thank you enough for this recipe. It is the recipe I have been waiting for, No more purchasing low carb bread with wheat in it.
Hi dear in my country we don’t have xanathan gum what is the alternative please
I am dying to eat bread sinceci started my keto lifestyle
possibly grass fed gelatin if you have that otherwise you will just have to leave it out.
How about using Psyllium husk powder in place of xanthum gum? Several other benefits as well.
Hi, i made this during weekend and texture wasnt good. It was quite wet and solid (not flufhy at all). I used everything as in recepie. How long shall i mised dought after adding flour with xanthan gum? I am wondering if i overmixed it or didnt mix long enough?
Thank you.
This is similar to what happened with mine. I loved the flavor, but didn’t rise very much & was white dense. Any idea what could have happened?
Oh. My. GIDDY. AUNT.
So, lemme break this down for you real quick.
I lift heavy things a lot for fun. I run a lot for fun. I do Muay Thai a lot for fun. I eat a lot for fun.
And because I am always, always, ALWAYS hungry. You know Bruce Banner’s Big Green Secret? That’s me, only with food.
The downside of all that is that my body does NOT need the amount of carbs it keeps telling me that I need to give it. It’s dangerously easy for me to binge on carbs. There have been times when I have consumed a box – A WHOLE BOX, PEOPLE – of cereal because I CRAVE that crunch. I’m not going to pretend. I’ve had my food regrets.
UNTIL TODAY. TODAY, PEOPLE. Oh, today. Today, I experienced a life-changing event.
I experienced this Coconut Flour Flaxseed bread.
I experienced it, and I did rejoice.
NO LONGER will I be caught, slathering Kerrygold butter onto anything remotely resembling a carb in an attempt to get my fix. NO LONGER will I find myself coming-to with an empty bowl of half-raw oats and granola and yoghurt (light on the yoghurt, that is). NO LONGER will I heave myself up the stairs and crawl – literally crawl – into bed, clutching my bloated belly, bemonaing the food baby I have given myself, knowing that the carbicide I have committed will be visibile for all the next morning.
This bread is heaven. It is succulent, it is dense, it is chewy, it is almost-but-not-quite-fragranced-and-sweet, it is savoury, it is moreish, it is…lush.
NOTES: We Australians don’t need quite the same level of sweetness in everything we put near our faces like you lovely Americans do, so I only threw in about 2 tablespoons of Erythritol, max. I added a little nutritional yeast flakes because I a)ran out of cheese (HORROR!) and b) wanted cheese. I also added a little maca powder just to see what it did, and the result is sweet bugger-all, but at least there’s a boost of energy, right?
Oh, and TRUST IN THE CINNAMON, people. Seriously. It doesn’t make the bread taste like cinnamon, but it adds this gorgeous, almost SULTRY warmth to the aftertaste of the bread.
Oh, and additionally: The best way to enjoy this bread? Cut thee a slab of Kerrygold. Warm thy loaf slice in the microwave or toaster. Apply the most holy of butters.
Die in low-carb ecstasy.
This tops all the comments I have ever received in 6 years of blogging! You made me smile!
Honestly??????? Wow. Thank you! That’s one helluva compliment.
I just like to write + make people laugh.
…And eat at the same time 😀
Thank you! For the recipe AND the compliment!
Whew! I feel like I need a cigarette!! (An old reference to what comes after a good time in bed!) LOL
Omgosh, word porn????
Best review I have ever read!!
Best review ever! I haven’t made this bread yet, but I will soon. I discovered Brenda’s recipes from searching for keto cinnamon rolls (which were perfect, btw)… Hi Brenda!
I read this comment, and wondered if I baked this bread, if I could smell what The Rock is cooking! For real though, excellent review.
Mine is in the oven now. I can only hope it gives me as much pleasure as yourself! Awesome review my fellow low carbie!
Max, you are hilarious! I loved your review. So entertaining!
Brenda, can’t wait to try this recipe. Cannot comment yet!
For the most part I have learned to give up bread but sometimes yearn to hold a sandwich in my hands at lunch! I have tried most of the low carb bread recipes out there, some with very few ingredients, even some that have complicated ingredients and directions but this one comes the closest in texture to wheat bread. And it’s easy, tastes delicious plus holds together better than any I’ve tried. Buns please?
Thank you so much Joann! I’m working on a bun recipe as we speak! They’re not quite as fluffy and high as I want so I’ve got to keep working on them, but hope to post soon!
Can you use almond flour and flax seed, not a fan of coconut flour
I’ve not tested it with swapping the almond flour for coconut so I can’t be certain how the texture would work. Usually you can’t equally swap the coconut for almond without having to change liquid ingredients as well.
I replaced the flax flour with sunflower flour as I don’t tolerate flax very well. It worked perfectly and doesn’t have an eggy taste at all. The eggs I used were size large and I used buttermilk instead of almond milk/cream.
Do you think we could replace the xanthan gum with psyllium or chia seeds? If yes, what quantity of psyllium husk or chia seeds should I use?
Thanks.
I think you could since it’s just a teaspoon you need, but the xanthin gum is really what makes a great chewy texture in baked goods.
For the sweetener, did you use Swerve granulated or confectioner’s? Also, how much is the flavor impacted by cutting the sweetener in half or omitting entirely? The recipe seems to call for a lot of sweetener for a bread that’s not meant to be a sweet bread (like a pumpkin bread or a zucchini bread), and I’m afraid I won’t like it if it’s on the sweet side. Then again, I recently tried a keto bread with no sweetener and it was just so flat tasting and pretty terrible, so I’m open to adding it if it makes it taste better. Thanks!
I think cutting the sweetener in half is fine. I can tell you honestly this bread is not sweet, the amount I used is because I wanted to mask the coconut and the flax flavor since my kids are so picky. If you’ve purchased any store bought bread, even the kind meant just for sandwiches, they all contain a sweetener.But again if you cut down to 2 tbsp I think it would be just fine.
Thank you so much for your quick reply! So do you think the granulated version of Swerve will be fine, or should I use the confectioner’s blend? I’ve never used it before but I understand that the granulated doesn’t always dissolve well in certain situations. Thanks again – really looking forward to making this!
I think granulated will be fine in this recipe.
You can grind your granulated sweetener into a powdered version and then measure THAT out for the recipe. 😀
I added 10 minutes to the baking time. My hubbie and I both thought it tasted like banana bread. It’s delicious!!! I might add a few nuts next time to made him happy!
Omg Brenda! This was so amazing! I am in heaven even my non low carb husband is super excited and impressed! I use your blog all the time and follow you on instagram and Facebook you are my hero I am constantly surprising my friends with your low carb delights !
Made this this morning and it was actually very much like whole wheat bread. I did have to adjust the cooking time cook to about 55 minutes. I will definitely make it again. How many servings are in the loaf to get net 2 carbs per slice? Thank you for sharing your delicious recipe!!
I cut my loaf into 14 slices. I used water.
Just curious how you get to 1 or 2 net carbs per slice? I’m coming up with about 40 carbs for the whole loaf?
I was wondering that also. I never take the food bloggers nutritional labels as facts. I always compare them on several recipe nutrition websites, myself. The best I can tell on this one is that at 12 slices, it is 9 gross carbs minus 3 fiber, equalling 6 net carbs per slice.
There are 14 slices in this loaf.
I used Califia Coconut almond milk and it was fab!
Which size eggs should be used?
Small
Wow people before asking this poor woman so many repetitive comments just read the dawn recipe and the comments to make sure she didn’t answer the question already ? I feel bad for anyone who has to post a recipe lately!!!
I know what you mean! I’m just shaking my head at some of these questions. How would she know about all of these substitutions? Just make the darn recipe .
That is so true! I make it a habit to always read through the comments on a recipe post…even if I don’t have a question of my own!
Agree, wouldn’t let those in my kitcken!
So true!! I don’t know how these wonderful, amazing, brilliant kitchen chemists have time to do ALL they do to test these recipes, write LONG DETAILED articles chronicling ALL the reason, facts, whys and wherefores AND answer the same questions again and again and AGAIN that she has already covered in the post to boot!!!!
I know why I don’t have a blog…. among other reasons 😉 Bless You Brenda for Your tireless devotion and patience with all of us!! YOU ROCK!! Merry Christmas to You & Yours!!
Thank you so much Becky! Merry Christmas to you and yours!
Just made this bread and used it for french toast this morning. It was amazing