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.
Laura
Hello, not sure why but my breads NEVER looks the same as any of the recipes I follow. I was drooling while watching the video of how spongy yours ended up being. Mine tastes great but is not as high as yours. Probably not even 1(one) inch and a half..... I did use the same size of loaf pan. as you mentioned.... What could it be? I will def do it again, actually, my husband asked me to make more of it lol. but want to make sure that is high enough to make kind of a regular sandwich 😉
Stacy
Made this tonight and after not having bread since January, this made me one super happy keto lover!!! It is DELICIOUS! I used butter and heavy cream. Didn’t add the cinnamon but added some everything bagel seasoning on top before baking. It’s perfect! Thank you!!!
Allie
Tried to make this tonight and I think it came out like it's supposed to... Never made coconut bread before - is it supposed to taste salt-less?! I feel like it was missing salt even though I added 1/2 tsp like the recipe calls for... I tried 1/3 cup EVOO , 1/3 cup water, combined with 1/2 tsp cinnamon and 1 tbsp of raw sugar. We added butter and jam and it was tasty! Just confused on whether or not it should taste like it's missing salt! My husband loved it regardless! Thanks for sharing!
Linda Franklin
I was wondering if I read the recipe wrong, did you intend the baking powder to be 1 TBSP or 1 Tsp? I made the bread with 1 TBSP but that seems like a lot. Not sure why it would need that much. The batter was very fluffy, not thick or dense. I put them in muffin cups just to make portions easier, and I was able to do 12 muffins with left over batter for one small baby loaf pan (or 16 muffins). They held together fine have a nice crumb too. Only substitute was since everyone commented on the sweetness I added dry stevia 3 of the tiny scoops to batter to make it a sweet bread-because I like sweet bread!. Still not too sweet it tastes like wheat bread to me.
Brenda
Yes it is in fact 1 tbsp baking powder.
Suzi
This is the best low-carb bread I’ve EVER eaten or made! So simple to make too! It is soft and very much like a wheat bread- makes a great sandwich! I swapped out the xantham gum with gelatin powder as I don’t like xantham gum, and it still worked wonderfully! I make a double batch and freeze one loaf for later. Thank you for his wonderful recipe! I feel my keto life is now complete!
Susan Curtis
I made this bread last night using the updated version from May. One word to sum it up would be delicious! I put Everything But tbe Bagel seasoning on it before I baked it and my oh my! Real bread!!! Thank you for doing the hard work to get this and so many other recipes just right!
Una Lee
Thank you for all your hard work getting these recipes together and out here for all of us to share! Made this bread last night and my husband and I loved it. I'm getting ready to bake another loaf to take to a July 4th picnic ....will be omitting the cinnamon tho' and subbing rosemary and a bit of garlic (nice with burgers). My life is much more complete with a sandwich in hand! 🙂
Kathryn
Holy moly this bread is good. I did not use any sweetener or cinnamon. I used cream and butter and wow. Its filling and awesome. I'm so thrilled that I decided to eat low carb again. Many many thanks.
Victoria Haneveer
I made this today, switching out the cinnamon for fresh rosemary. Next time I will swap the coconut milk for water (I had some to use up is why I used it) because I could taste too much coconut, and add more rosemary plus perhaps some onion and garlic powder. A great bread - thanks for the recipe!
Jeremy
I just made this and I think I did something wrong. It looks just like the pictures, but it tastes sweet like a banana bread without bananas. Is that right?
It’s really good, don’t get me wrong, but because of the pictures of using this bread on a sandwich I made a grilled cheese w/ tomatoes and it was...not right. I am looking forward to having this bread for breakfast with a little butter, just wondering if that’s how it’s supposed to be. If it is, does anyone have a suggestion as to how to make this more like a sandwich bread?
Brenda
Did you use Swerve to sweeten our something else?
Brenda
Possibly gelatin but I've not tested that out.
Suzi
I did- worked great for me!!
Safira
Thank you for your recipe but it contains too much eggs , I hope you'll make a recipe with less eggs .
Kelli
MIne was perfect after 35 minutes baking time. I only used 1 T. of Swerve and omitted the cinnamon. I used 6 large eggs and it’s truly not eggy at all!
AhokoviRN
Tried making this for first time tonight with the suggested reduction in olive oil, water instead of milk, Truvia as the sweetener and no cinnamon. It came out perfectly with a hearty, quick bread-type texture and savory taste. It was delicious on its own and also with a schmeer of vegan cream cheese. It even got the thumbs up from my kids' father who's usually pretty reluctant to try anything 'modified'. This will be greatly appreciated by my son who is on a restrictive ketogenic diet for medical reasons. Fabulous recipe... thanks for sharing!!!!
Diane
Hi, I have finally made this bread! Yummmmm! It's my first time making any kind of bread, so this may be a dumb question. Lol I wasn't able to "pour" the batter in the pan, it was not loose at all I just scooped it and put it in the pan and spread it out with the spatula. I did not experience moist bread either. My hubby loved it and so did I. I was just curious if it should have been a little more wet and not so thick? Thanks again for sharing. I also tried your cloud bread! Delicious!! And the video provided helped lots!!
Brenda
Thanks Diane! Glad you liked it! That's about right with the texture, it's thick and you need to spread it.
A.J.
Hi. I made this today and I am glad that I did! It is soft and fluffy like a cake texture. Not like what I expected koz yours look like a whole meal bread... but more of a hokkaido bread texture I used to enjoy before my keto days. Soooo... it got me thinking, if I were to put in walnuts or raisins (for my kids) into this mixture before baking, would I have to make adjustments to the amount of any ingredients? Btw, Thanks lots for putting in the amount of eggs as mine usually weighs 60g/egg. Helped me to adjust the amount of eggs needed. ?
Aaron
This came out great! I used water and olive oil and a bit more cinnamon. Would definitely make this one again.
Brenda Crenshaw
I only have a 9 x 5 pan. How can I make it in this pan to have the height ?
Brenda
Might be best to double the recipe to get the same height.
Celine
I have made this recipe in a bread machine, it is good but it tasted more like a cake. I will try again in the oven.
Pamela Taylor
Would arrowroot work for the xanthan gum??
Brenda
yes
Anya
Mine turns out too moist.
Brenda, Is your bread moist? Like a Pound cake?
I did use the 1 - 1/4 cup of eggs 🙁
I'm so sad
Brenda
I would suggest reducing the egg amount to 1 cup instead of 1 1/4 and reduce the olive oil to 1/3 cup, i've not tested this so I'm hoping it won't turn out too dry for you but please let me know if those changes work better for you.
diane
HI
I have made this bread a few times now and it always feels moist (almost wet) after I take it out of the oven.
I have baked it for 1 hour and 1 hour 15 mins ( 2nd time) but still was moist. Tastes good but very moist
I have it in my fan assisted oven at 180 degrees.
Not sure what I am doing wrong.
Any ideas
Brenda
It's most likely the size of your eggs. I've recently written the total amount in cups of what my eggs equalled. So if you are using larger eggs, just don't stop when you hit that amount. It could be 5 if they are very large or 7 if very small.
Sharon M
hi can I substitute almond flour for coconut flour in your recipes ?
Brenda
Sadly, almond and coconut can not be easily swapped in recipes without having to change other ingredients as well.
Elizabeth
This was soooo easy to make! Turned out great! I was so happy. I made it just like the recipe and loved it! Will be making a lot more. Thanks so much!
April
Thanks for including a measurement on the eggs! My eggs randomly range from medium to extra-large and I'm always guessing at amounts. I'm going to give this recipe a try and see if Mom will eat it. She's diabetic but has to have her toast...
Shannon Mark
Tried this last night, was a little worried while baking as it smelled very eggy.
But it did not taste eggy at all, i really enjoyed ot with butter and some sugar free jam. Not exactly like bread(texture) but a lovely tasty loaf. Thank you!
Melinda
Hmm...well, I made this bread a few days ago and it is good but not what I expected. Yours looks like soft chewy bread - what we're typically used to. My bread (opting for the cream and butter components) came out as more of a loaf. I cut down on the cinnamon as mentioned in your notes but in the end it very much reminded me of zucchini loaf. Like I say, not bad but I just expected something else. It did make a great french toast!