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.
Can you use Psyllium husk instead of xantham gum?
I’ve not tried it so not sure how much you would use, I think it’s a good swap though. Let me know if you try it.
Any loaf pan I have silcone and glass? What about the sweetner can it be swerve powdered? thanks
I’ve made this recipe twice. First using water and olive oil. We loved it.
Today I tried as per recommended and use anise flavor. It was the bomb. Thanks, Brenda. So so good. Blessings.
Love that idea!
You are a genius! This bread it truly to die for! I added chia seeds and walnuts. This is a game changer for anyone tentative about following a keto lifestyle who thinks they can’t give up bread! This recipe proves you really can have it all on keto! This will be a staple in our home! My mind is racing with all I can do with this bread…can you say French toast? Thank you!!!
Wow, that took a loooonnnngggg time to finally get down here to post a comment. But I did want to thank you for this recipe. Since now having gone off almond flour, much to my chagrin, I’m searching for things to bake using coconut flour. This bread is fabulous. Turned out just perfect. Not eggy and holds up well. I used melted coconut oil and the water, no maca and I may have put a tsp or two of granulated stevia, as I’m off the other alcohol based sweeteners now too. I’ve been GF for years and don’t even really typically bake breads, but every so often it is nice to have and this one doesn’t disappoint. Thank you so much. Even better than some of the breads I’ve tried with almond flour.
This is simple and amazing. I chose to use the brown sugar swerve. It reminded me of banana bread texture. I made it for myself however my three-year-old begged for it. I just topped it with some butter and he loved it. Wondering about adding some banana extract?
I’ve turned it into banana bread, the recipe is in my cookbook, Naturally Keto and I shared it on my website too:https://www.sugarfreemom.com/recipes/sugar-free-keto-banana-bread-nut-free-low-carb-gluten-free/
Can this be done without a stand mixer?
Yes if you have a hand held mixer that will work too.
Well most surelly I´ll try it. I´m trying to stop using oat or wheat flour, . Almond flour (and almonds i all forms) are very expensive here in Argentina.. So, trying to make it healthier but not so expensive…Thank you very much for sharing,,,
O…M…G…. Brenda, I FINALLY tried this recipe. Made it as written using coconut milk. A perfect 10. I love it and so does my husband who has celiac and must be gluten free. This is better than any of the gluten free breads he has been eating. Thank you so much for your persistence and hard work on so many great recipes.
Thank you so much Mary!
I just finished baking this recipe for the first time. I substituted 1 packet of stevia, used coconut oil and added garlic powder and dried flaked basil and a little more salt and it is perfect. I can’t thank you enough! I missed bread sooooo much on keto living, I just have to have a little to go with my cheese’n eggs in the mornings. It may be a little too sloppy for a waffle maker but if I use 1 more egg, beat them really well first and add 1/4 cup more coconut flour I think it will work.
I added some extra cinnamon and some frozen raspberries. It was amazing.
In the Nutrition Facts the serving size is listed as 1 Slice. Is there any chance you can tell me the weight (g) of that slice? I’m trying to be very precise in my macro calculations as I figure Keto out:)
Thanks!
Sorry I have not weighed one slice. There are 14 slices per loaf.
I am new to keto and tried this bread for the first time. I used the recipe but substituted almond milk because that’s what I had available. I also added Rosemary and garlic as well as thyme. This bread was better than any non keto bread I’ve ever had !! I am sold and trying as many recipes as possible, all are good for food prep for the week! I’m in love!
This is screaming BLT!
Hi. I love your recipe. It’s the inly loaf bread i make.
Hope you can help me. My bread always collapse when i check for internal temperature. How do I solve this?
Thank you.
Hello,
I want to try this and want to know what my alternatives are for xanthan gum because i font live in an area where it is easily obtainable
thank so much for this recipe!!! I made this today, was a tad bit nervous prior to testing it….surely will be a go-to gf option for me. I made a couple of substitutions; 3/4 cup coconut flour + 1/4 cup cassava flour, added water instead of milk, and substituted baking soda(1/4 tsp + 1 tsp. apple cider V.) and added 2 tbsps coconut sugar….love how the olive oil dent make it sweet, it came out beautifully….
I love this bread. So easy to make, i just mix all the ingredients in the food processor, then into the oven it goes. I didn’t have enough linseed so used ground chia seeds to make up the difference, and it was still perfect. Today i had a nice fat chicken salad sandwich, tomorrow it will be marmite on toast, yum!
THANK YOU for giving me my sandwiches back!!!! ?????? my bread turned out great!!! Used butter, heavy cream, and 5 jumbo eggs! I did skip the cinnamon, but used garlic and onion powder to make a savory bread! Will make again!!!
I only have a 9 x 5 pan, can I use a little baking powder to get the lift?
a tablespoon of baking powder is already in the recipe. Just know it will be a tiny loaf.
Hi Brenda,
just recently came across your website and today I made this coconut flour bread! I was able to get 18 slices out of it, since I do like my sandwich bread to be on the thinner side. When importing the recipe into the Carb Manager app, at 18 slices it came up as 3 net carbs per slice while your calculation says 1 net carb per slice???? Any idea why the big difference?
This bread is to die for! I was pretty skeptical but this is actually good enough to just eat by itself with a little butter! I don’t have aluminum-free baking powder so I used regular baking powder and it seemed fine. I also omitted the cinnamon based on other readers’ advice and instead I used one teaspoon of garlic powder and 1 teaspoon of onion powder. I think it gave it a great flavor. Cannot wait to make a sandwich with this! Bravo Brenda!!! I don’t crave bread but every now and then I want a little bread and this will definitely satisfy that craving.
Brilliant recipe. Worked perfectly.
Omitted the cinnamon & Swerve. Added rosemary & sunflower seeds.
Thinking next time might add some grated Parmesan 🙂
Cheers,
Dean
Finally! A recipe that doesn’t feel like I’m eating savory pound cake. The texture is very good and the closest to regular bread of any I’ve tried, and trust me, I’ve tried quite a few.
Clearly I’ll have to get a smaller loaf pan, as you pointed out the 9×5 renders a squat loaf. Not so good for sandwiches, but plenty good for toasting and butter!
I did add a tsp of garlic powder and 1/4 cup finely grated parmesan. Not cheesy at all, more savory. Parmesan and walnut will be the next experiment.
I also used a combination of extra virgin and regular olive oils and water instead of any dairy/coconut milk. Don’t know if this makes a difference, but I sifted the coconut flour then measured.
This is such a keeper.
Thanks!
By “line the pan” do you mean the whole pan or just the bottom?
I place a long parchment paper, cut to fit length of bottom and overlap the long sides of the pan to easily remove.