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.
Such an incredibly easy bread recipe. Next time I’ll triple it and prep for freezer.
This has wonderful flavor and is easy to make! I am wondering about the texture- mine came out more like a moist banana bread rather than bread with which one could make a sandwich. I used olive oil and HWC and six regular sized large eggs. Have any suggestions? I did take it out a little early because it was getting dark on top!
hello. I want to ask that if we freeze the bread r after for sometime again for use we defrost it does it tazte good, what would u recommend
Yes, I’ve frozen it then toasted right from frozen and it’s still delicious.
Where do all the calories come from? How do I make with fewer calories??
Coconut flour has calories. Flax has calories. Eggs have calories.
I just made this. It’s easy to put together and to be honest I couldn’t wait the 20 minutes to slice into it. Maybe two slices were eaten while warm! LOL It reminded me of my grandmothers brown bread. This has just a touch of sweetness which I loved. I don’t use Swerve so instead I used Truvia.
Made this for the first time on 3/5/22. Today, 3/7/22, I made a double recipe as my husband thoroughly enjoyed it. So easy. I’ve been craving bread and this was THE best Keto bread I’ve had. I used olive oil, half and half (since I didn’t have any heavy cream), one full tablespoon of cinnamon and Truvia. (I don’t care for Swerve) Also, I didn’t have any xanthan gum so I did without and it came out perfect for me. Thank you Ms Brenda!!
I wondering if you could do this recipe in a bread machine?
I’ve not tested it out
I absolutely love this bread. I used what I had on hand with milled organic flax and chia blend. I use 7 eggs since they were store brought eggs. My sweetener of choice is monkfruit Erythritol blend. I used water instead of cream. I didn’t have any toasted sesame seeds so I did without. When I make the next bread will definitely have toasted sesame seeds. I used both cinnamon and monkfruit and it was so so yummy. Maybe tomorrow for breakfast I’ll toast a couple of slices and make French toast with sugar free syrup. Thank you so much for this recipe..it gives me added choice as I’m Keto and this is my way of life.
Is there a substitute for eggs? My daughter is allergic to them?
No unfortunately I have tried swapping the eggs with an egg free sub and the bread was very dense.
I made this for my not-really -a-cook sister, for her weight loss diet. It was fine, much better than we expected
This has been the best keto bread recipe so far for me. It was still a bit of a muffin texture, I didn’t have aluminum free baking powder so I wonder if that’s why? I also wonder if adding a bit more xantham gum would help make it more airy? I used heavy cream. Will try water next time as well.
xanthan gum will make it slimy or gooey..not good.
and the baking powder you used was probably old thats why it didnt rise as much. it doesnt have yeast in this recipe so you can maybe use just a smidge more baking powder to see if you get more rise (soft n airy). the aluminum free is only so it doesnt have a reaction to other ingredients and turn a funny color.
Ok these are the bomb, especially given how little effort they take to make! Yes the slices are short/ small. I ended up cutting mine into 12 slices and added Everything But the Bagel seasoning from Trader Joe’s on top before baking. Kid & hubby approved too! Thanks for a yummy & easy recipe!
I just made this. Delicious. I keep all the ingredients so was easy to put together. It looks like bread. The flaxseed gives it a wonderful feel when eaten. Thank you so much. It’s a keeper.
Will this recipe work without the xanthan gum?
Eggless version?
Yes, Helen. I didn’t use xanthan gum and I’ve made it three times. Made a double batch today and it came perfect. Enjoy!
Very good. I only used 1 T sweetener and added 1 T hemp hearts. Tasty and good texture. Toasted well.
When I have these smaller loaves, I cut the loaf in half, then cut the pieces vertically from the half – this makes them a more normal loaf slice.
Hi, I made this today and its yummy. I used water. Has anyone compared it by trying heavy cream or coconut milk. Which is better? Its pretty moist and totally reminds me of banana bread. I didn’t wait for it to cool right down. I was anxious to slice it up and toast. It was good with butter and SF jam. For sandwiches I may use little less sugar next times. I look forward to trying this recipe again.
To understand, you substitute heavy cream for water? And still looks and taste good without cream?
I substituted whole flaxseeds for the miled. My bread turned out greasy was my substitute the reason? Next time I will definitely use miled. The texture will probably be a little more smooth.
Yes the whole flaxseed is very oily so that’s probably the reason.
Do you have a metric version?
Right under the ingredients, just click the metric tab.
Clarice. I used half and half and I’ve made it three times. Each time was perfect. (I didn’t have any heavy cream.) Haven’t tried it with coconut milk or just water. The half & half turned out great. Enjoy!
I just made this am and omg I was so surprised it didn’t taste eggy at all, I left out the cinnamon and only used 1TBSP sugar and added in 1tsp of dried rosemary and dried basil and it’s delicious. It makes a tiny sandwich but it’s so delicious! How could I make it where it would be more wider for a full sandwich?
Would you consider this gluten free and can I make this in my bread maker?
Thank you
I’m unable to use gums in recipes due to health issues. Is there a substitute like arrowroot, tapioca or corn starch? Gums gum up the fascia tissue and make the cells in our bodies sticky.
Glucomannon is another great sub for xanthan that can be used in the same amount.
This bread is just fantastic! I like cinnamon, so I’ll put a little extra in. The bread has such nice texture, and is very satisfying. I like this bread on its own with butter, but it also makes for a good sandwich. Thank you for sharing this great recipe!
First time making this and WOW I am impressed. I made it savoury by using 1tsp Italian seasoning. I also used 1.5 times the recipe as only had a 2lb loaf tin. It is light and springy just like bread. Great recipe. I will def try the cinnamon next.
This is the BEST keto bread recipe I’ve made, and I’ve made many many in the 2.5 years I’ve been on this keto journey. Thank you SO much!!
This turned out great! I can finally have toast again 🙂 thank you Brenda for the amazing recipe
OMG! I made this today in prep to make stuffing for Thanksgiving. I have to say I was a little skeptical. This bread is absolutely awesome!!! The texture is great and flavor is wonderful. I am going to use this as my go to. Thank you for your amazing recipes!!
That’s what I’m planning on doing today! Did you find the cinnamon overpowering for stuffing?
I left out the cinnamon for making this for stuffing.
Thank you so much!! I’m finding I really am enjoying your recipes and using many of them for our low carb Thanksgiving menu🥰
Can you use just the egg whites instead of the whole egg in this recipe?
I’ve tried it, but the loaf barely rose.
I just tried this recipe today and so far, I’m loving it! I measured my eggs because the size of the eggs in my current carton very greatly! (Seriously! My daughter said it looked like someone mixed quail eggs with turkey eggs!) I ended up using 7 eggs to get the 1 1/4c. I was concerned it would taste eggy but it’s not at all. Eggy would be a deal breaker! I used water and olive oil and 1/2 tsp of cinnamon. I couldn’t taste the cinnamon which was what I was hopping because I wanted to use this for sandwiches. I baked for 25 minutes but think it could have gone about 5 minutes longer. I tried a piece while it was still warm with a little coffee butter. It was awesome! Tonight I’m going to see how well it works for grilled cheese. I will definitely be trying this again with maybe some garlic powder and dried oregano. I doubt that this would be a good recipe for a bread machine unless the machine has a quick bread setting. If the machine does have a quick bread setting, the liquids (eggs, water, oil) would need to be mixed before putting it in the machine or else the ingredients will not incorporate properly. This is such an easy recipe that trying to use a bread machine would take too much time.
Thank you so much for this wonderful recipe – I have baked many almond and coconut flour breads, each with their own finicky demands! This is hands down the EASIEST and BEST TASTING low carb bread I’ve ever made – and I didn’t even use the sweetener!!! Great recipe!
I almost never leave reviews. But this was literally the best keto recipe I’ve ever tried for anything. I’m going to try with so many different flavors. Thank you. Thank you. Thank you.