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.
My bread came out beautifully. But, alas, I used baking soda instead of baking powder as I did not know their difference. My bread taste line pure baking soda, but now that I know how to make it correctly, I’m so excited! Thank you so much for this great recipe.
This bread was incredible, it’s so nice to be able to eat bread on a keto diet! I replaced with the Swerve with monk fruit and halved the sweetener and it still turned out excellent. This was so good that I made another loaf immediately after demolishing the first loaf. I’ll definitely be consistently keeping a pan of this bread in my refrigerator at all times.
Hi Brenda,
I bought a bag of coconut flour not knowing what to do with it. This recipe solved myโproblemโ. The bread is great. Thank you.
This bread is amazing. I have made almond bread in the past but this has come out perfect.
I’m just concerned that I used butter instead of oil or cream. Are the calories still the same as mentioned if I used butter?
Thank you for the amazing recipe and replying to us and experimenting till you get it right! The good side of the internet ?
Brenda, I made your bread and loved it! I am going to do a Pinterest challenge and make your bread for it, may I use one of your photographs with a link to your blog and the recipe? I will post my version of the recipe which is a chocolate version, but not your original recipe. Please let me know what you think.
I’m glad you loved the bread. How many changes to the bread ingredients did you make for the chocolate version? If it’s just 1 or 2 my answer would be no, that is not making it your own version. 3 or more ingredients changed would be considered adapting my recipe.
Brenda,
Thank you so much for this recipe. Itโs was delicious and easy to make! It was only about 3 in tall, is that right? If so, I was wondering if you or anyone doubled the recipe to get more height. If so, did it work out? How long did you have to cook it? Thank you for all of the recipes that you have shared along with the explanations (they help).
Omg just baked this and it was a hit! Love it!
I followed everything based on the last changes so used water and less oil… the only personal changes were the sweetner, I simply did not add any type of sweetner and I only had lindseed ground instead of flaxseed … and it turned out super delicious
Thank you so much for using your time to test and post recipes! It is just amazing what you do!
I made your bread tonight…it is quite tasty!! I’ve made a slew of low carb breads the past few months, and yours is the closest I’ve come to wheat bread! I do have a few questions as mine didn’t turn out like your pics. I measured my eggs to be sure I had 1 1/4 cups, 1/3 cup of olive oil, and water instead of the milk. My bread is very moist, but the toothpick came out clean. Any idea how I can achieve a bread not so moist? Also I used an 8 x 4 pan and my bread had risen beautifully, then once it was out of the oven it sank and I lost the height! Any tips to keep the height on the bread next time? I got 16 slices from my loaf!!
AMAZING!!!! This was by far the best low carb bread!!!! I made a double batch, and am so glad that I did. Mine was still a little moist in the middle, so next time I’ll keep it in the oven for the full 45 minutes, and not take it out too early. My nephew, who is only one, absolutely loved this and kept wanting my piece. Thank you so much for sharing your great recipes!
Can I substitute ground Physillium Husk for the Xanthum Gum ?
Possibly? I’ve not tested that so can’t say for sure.
Above someone accidentally used it and said it turned our great!
Brenda, well done! This is a truly excellent recipe, and – for once – I could actually enjoy a grain, sugar, gluten and dairy free bread party in the mouth ?. The only issue I have is that the bread tastes very egg – even more so when toasted – do you think you could advise on amending the recipe or does it have to call for that many any eggs?
Did you measure out the eggs? Some eggs are larger than others, I measured 6 eggs which equalled 1 cup and 1/4. Try using just 1 cup worth of eggs if you felt it was too eggy. I don’t think it tastes eggy at all.
I just made it into hamburger buns (in bun pan, baked for 20 minutes) and they are PERFECT!!
Wow yโall!!! I just made this!!! I have made so many Keto breads and never taste right.. either too dry.. too eggy or too almond like.. but this…… this lady hit it right on the spot!!! No almond flour!!!!!!! Taste just about like wheat bread! Not even dry! took me 10 minutes max to whip up and throw in oven.. no fancy steps!!!! Cheers to bread!!!! Finally!!!!
I made her recipe at bottom of her blog.. she made some changes etc.. when I tell you itโs as CLOSE TO THE REAL DEAL AS YOU WILL GET.. I mean it!
Just omit the cinnamon and add garlic later for a garlic bread etc… also I used Heavy cream vs milk or water.. she gives you the option.. keep that fat up ?
PS!!! After I ate it, I went back to recipe and realized I used psyllium husk instead of ground flax and it still turned out amazing!!!!!!! I mean awesome!!! Iโm havinf keto French toast with it tomorrow and eggs! I can finally have bread again!!! Thank you thank you thank you!!!
Link in comments.
Thank you so much for the awesome review!
I made this today and i. So excited to have finally found a bread that i ลike! Yaya. Not eggy at all.
I put some sesame seeds inside and Somme on top! Thanks so much for sharing ?
Great recipe! I modified it for my needs; I make it without cinnamon, xanthan gum and sweetener and with 1/2 cup coconut, 1/2 pumpkin seed & 1/3 flax seed flour.
Just made this bread in my airfryer and it turned out absolutely delicious! I only had to cook for 30 mins tho. So good!!! Thanks for sharing such a great recipe!!!
Hi Brenda
Can i replace sweetener with coconut sugar.
I’m from Portugal it’s difficult to find a low carb sweetener.
You could.
Just want to say this receipt is AMAZING!!! For a first timer for baking low carb bread and have not eaten bread for a long time…..Thank you so much for sharing!!!
This bread recipe is AH-MAZING. Can’t get enough! The taste is delicious on it’s own & the consistency is fantastic! I make it alllll the time. Question: I have made this several times but my bread doesn’t rise that high. Is this normal? I keep referring to the pictures & have the recipe basically memorized… but it rises about half the size of the pictures & I can only get 6-7 slices out of the loaf (max!). Am I doing something wrong? I am following the recipe to a tee and using a 8 x 4 pan. Thoughts?
Could it be your baking powder isn’t fresh? They must be pretty thick slices to get only 6 or 7.
Can we replace xantham gum with psyllium husk ?
This bread is AMAZING! My kids are gluten-free and I’m low carb and yeast-free – it ticks every box and is actually like bread! I can’t believe I now have an easy recipe that I can eat without worry – and it’ll be perfect for the kids’ lunches when they’re back at school as there’s no nuts so they can eat it happily without breaking any nut-free rules for any other kids who are allergic. Thanks so much!
Iโve been searching the internet and Pinterest for a good bread recipe thatโs keto friendly and nut free. Sounds simple ? Itโs NOT! I recently got my sister to transition into keto but she is allergic to nuts. Sheโs also a teacher so sheโs a grab and go kind of person. She was skeptical but ended up loving the taste as well as the rest of my family. It was so easy to throw together and tasty. Half of he loaf is gone which is fine because of the low carb ingredients. This will definitely be a staple in my house and I canโt wait to play with different flavorings and seasonings for the next few batches. Thank you so much! Itโs the recipes like these that have made me able to stick to my keto lifestyle with ease and now I have my family on board also.
I’ve made this bread twice. I substituted the 1/2 c almond flour for the 1/2 c of flaxseed because I didn’t have flaxseed. It came out delicious!
Do you think I could use ground up hemp hearts instead of the ground flax?
I think it could work, please come back and let me know if you try it and how it worked for you.
Would you measure the ingredients in grams by any chance? Thanks!
Scroll back up, someone from Holland did just that!