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.
I used avocado oil and Nutpods creamer for the liquid. Came out great.
Can you provide alternative for flax seed?
I’m in trouble. I just ate 3 slices of this DELICIOUS bread. It tastes like the real thing, soft and spongy and I would not change a single ingredient. However, the interior of mine looked paler that your photo. Did you use regular Flax meal? I used Golden Flax and that may account for the pale yellow color of my loaf. Regardless, it was wonderful and I better slice it up and get it in the freezer quick before I eat the whole loaf. FINALLY….a real bread to enjoy that tastes like BREAD! THANK YOU SO MUCH.
I just popped this in the oven and could not wait to post my first impressions of this recipe. The preparation is so easy especially if you have a stand mixer. Also, if you are living the Keto liftestyle you already have every ingredient on hand. I did purchase the 8×4 pan as I had every conceivable size except that one. Now I wait to see and taste the end result…and will post my final comments later. Something tells me this is going to be my go-to bread of choice. I already love the easy and quick prep time to make it.
can i skip than s¡canton gum?
You could but it helps with the texture of the bread.
Hey Brenda! ABSOLUTELY LOVE THIS BREAD! Tried it a few times and it came out perfectly.
Recently, I’ve been diagnosed with an allergy to eggs. Anything I can use instead of them?
Hi Brenda,
can i use chia seeds instead of flax seeds?
thanks
I’ve not tested it so I can’t say for sure you’ll get the best results.
What can I use instead of Xanthan Gum?
I am new to low carb dieting and this bread:
•tastes LIKE BREAD(whole wheat)
•does NOT taste eggy
•looks and feels like bread(whole wheat)
•is affordable(coconut and flaxseed flour are so much cheaper than almond flour, and I only needed 3g of psyllium husk)
Tweaks I made:
• used 3g of whole psyllium husk instead of 1tsp of xanthan gum
• omitted the sweetener and cinammon
•added 30g of shredded cheese and 1tsp garlic powder
•used a scale instead of cup and tbsp measurements
I already made this bread 2 times, first with the original recipe, and second with the tweaks I made above. The first batch with the cinnamon and sweetener came out like banana bread, and the second batch with the garlic and cheese came out like whole wheat bread. So if you want more of like a sandwhich bread for egg toast, I suggest replacing the cinammon and sugar with garlic and cheese instead.
Also, when i made the second batch, it came out moist even if I baked it for 45minutes(I find this happens everytime I bake with psyllium husks). To fix this, I sliced and toasted(both sides) them until golden brown.
Exact measurements I used:
•10 fluid ounce eggs* •80ml olive oil •80ml water
•56g coconut flour •56g ground flaxseed
•30g shredded cheese •10g baking powder
•3g whole psyllium husk •1tsp garlic powder
•1g sesame seeds •1/2tsp salt
*10 fluid ounce of eggs is approx 4 extra large amd 1 medium egg
Are the macro nutrients based on cream?
I have a question about the liquid. Do you prefer water, heavy cream or coconut milk? Thank you! I made it with heavy cream and it was great. Just wondering what you prefer
I prefer the heavy cream but have used water and it was good too.
Made this amazing bread for the first time last night. Delicious!!! I only had Almond Milk so I used that and left out the cinnamon. It was perfect. Slices beautifully. I did add a teaspoon of yeast for flavoring. I think I’ll add more next time. 1 and 1/4 cup eggs turned out to be five eggs for me, so thank you for the measurement! This will be my go to bread from now on!!!
I’m really new to low carb and was worried how this would turn out… it’s amazing! I used just water and no cinnamon and it’s perfect… I can now have toast in the morning. Thank you 🙂
OMG Brenda, this is by far the best Keto bread so far I’ve made and tasted. This will be my go too from now on. I’ve tried all kinds of Keto bread and hands down for this recipe, this is awesome. I only used 1/2 tsp of the cinnamon for I saw others had made comments on how the cinnamon was too much. The texture is amazing.
Thanks Brenda,
Diane
I wish I could post a picture. This bread came out beautifully. I used the recipe as written with olive oil and water but baked it in a 7.5 x 3.75 inch pan. It ended up at about 3.5 inches high.
This is fantastic! Dangerously so 😀 Thank you for this recipe. I made exactly as written today except used herbs de provence instead of cinnamon and it came out great. I may experiment in the future with slightly less xantham gum and see if it’s presence is a little less detectable. If not, I’ll continue to keep this as is and thoroughly enjoy. Great recipe!
I’ve tried lots of keto bread recipes and most of them came out like savoury cake. This is the only one that has even come close to substituting real bread. I didn’t bother with the sweetener or cinnamon and I can’t taste the coconut at all.
I have also made it with both the more expensive and harder to get ground flax seed and the much easier to get and cheaper milled flax-seed and it made little difference.
Fantastic recipe! I have tried several other recipes and they just didn’t have the right texture. This one really hits the mark. Thank you for all of your time developing it. The only adjustment I made is I added 1 teaspoon of dry active yeast to give it a little more of that flavor and only used 1/2 teaspoon of the cinnamon.
Would it be possible to use a hand mixer lol. ? We moved a couple years ago and I can’t find my mixer 🙁 I will go and buy a new one, but I wanted to make the bread today.
Yes a hand mixer should work too.
Your blog is my go to for low carb meals, especially baking! I am allergic to almonds. I could probably have them in small doses, but definitely not the amounts that are called for in baked goods. Because of your sons nut allergies, I know you have great recipes without almonds. I cannot wait to try this bread! Thank you for all your great recipes, I really appreciate them!
This is the best damn bread i have made since starting Keto!!! awesome and super easy. my tweeks– i took the 1/3c oil oil and only did 1/2 the olive oil, the other half of the 1/3 i did ghee, i also halved the 1/3 water and did half of that water the other half HWC. i wasn’t exact on my swerve,added a little extra. added the 1 tsp of cinnamon. best bread i’ve had keto!! thanks 🙂 hubby loved it too. this one will be a staple in out home.
I’ve never made bread but would like to try your recipe. However, I have very little counter space in my tiny kitchen, so I don’t have a stand mixer., blender or anything like that. Would it be okay to mix the batter by hand?
Yes you could mix by hand or use an electric hand mixer if you have one.
Thank you, Brenda. It looks like you’re going to make a baker out of me!
Thank you. It was perfect. I swapped out the xanthum gum for 2 tsp of psyllium husk powder and also added 2 tsp of my favorite Italian seasoning. I also added 1 cup of finely shredded cheese and I used sweetleaf organic stevia. I didn’t use cinnamon at all. I love it and can’t wait to try more flavors with this recipe as well as trying your other recipes. I think the key to getting the recipe right is to allow the dry mixture to soak up the wet mixture a bit. I made this with a glass mixing bowl and a hand wisk. It was better than I expected. Thanks again.
JUST PUT IN THE OVEN KIND OF SCARED CUZZ IT WASNT THICK, WAS A LITTLE WATERY
Brenda you are a life saver. I’m having seriously joint pains and my MD is suspecting RA so I have been making some me diet modifications for a while now. Bread can be my tormentor I just can’t let it go especially when I’m in pain and nothing seems to be on my appetite table… ouch my fingers (the pain) … but I need to finish this post. I just found your recipe about two hours ago and I decided to make since I had everything and oh my yummy goodness bless your heart girl… it tastes so good I can’t waut to have my father taste it. I used chi in place of the gum and added a half and one medium banana. I was just going for the kill and yup with my honey it happened without the salt though, just slated on some butter and here I am heartily typing to day thank you. Will check out more of your recipes . Starting blogging on autoimmune diseases and lifestyle will definitely send you a mail for tips .