This keto coconut flour bread is an AMAZING option (easy, too!) if you’re nut-free or simply looking for an almond flour alternative. It only requires 5 ingredients and about 5 minutes to whip up, and is fairly neutral but you can easily spice or herb it up however you like. It reminds me a bit of this savory almond meal bread that I posted a while back- an add-what-you-wish type of bread. Easy, versatile, and quick to make!
I adapted the recipe from my friend Noor, a low-carb dietitian who specializes in LCHF diet guidance and coaching through her virtual practice The Nourishing State. She shares many lovely, low-carb recipes on her site as well as on her Instagram, and I’ve been meaning to try out this coconut flour bread for a while now.
I’m sharing it here because Noor and I are working on an exciting collaboration that we believe will be helpful for anyone who needs a bit of guidance with a low-carb diet. We’re developing a three-week, low-carb meal plan, complete with an assortment of fun, new, low-carb recipes! So if you’re interested in reducing carbs, or if you’d like to give a low-carb diet a try but don’t know where to start or what to eat or if you’re doing it right, this plan will literally guide you through the whole beginning process. One of the features that Noor offers her clients is meal planning, and our joint goal is to create a simple-to-use, yet comprehensive meal plan that provides help from a dietitian in a very affordable way.
This low-carb diet guide is still in the works, but if you’re interested in being the first to know when it will be available, please subscribe to my email list (use that pink bar at the top of the page OR the “SUBSCRIBE” button to your right!). We plan to release it soon and will also send out a FREE, smaller version to our email subscribers. 🙂 Don’t miss out!
coconut flour and keto
Okay, back to this de-lish coconut flour bread. Coconut flour is an ideal flour for keto or low-carb baking, because it’s very low in carbs, high in fat, and high in fiber. Honestly, it hasn’t been my go-to flour because it can be trickier to work with. However, it’s actually a healthier option than almond flour, and here’s why. Too much almond flour can increase your intake of Omega-6’s, which can be inflammatory. Of course, as with any indulgence, balance is important. With that said, my goal is to use coconut flour more and more, and I hope to be able to share more keto coconut flour recipes with you in the future.
let’s make coconut flour bread
You can find Noor’s recipe here, which I adapted slightly with the addition of flaxseed meal and fresh sage and rosemary since that’s what I had on hand. Flaxseed meal carries so many nutritional benefits which is why I like to incorporate it as much as I can. I also believe it helps lighten up keto baked goods which tend to be more on the dense side. But if you don’t have flax, no worries. You can skip it entirely.
Here are the ingredients you will need:
- coconut flour
- baking powder
- flaxseed meal
- apple cider vinegar
- sage and rosemary (optional), chopped
Here’s how to make this keto coconut flour bread (but make sure to scroll all the way down the page to check out the full recipe and ingredient amounts!):
- In a mixing bowl, combine the coconut flour, baking powder, salt, flaxseed meal, and chopped sage. Whisk it all together and set aside.
- In a separate bowl, combine the eggs and apple cider vinegar, whisking vigorously for a minute or two to incorporate them well and get some air into the eggs.
- Stir the egg mixture into the dry ingredients, whisking them together just until it’s well combined.
- Pour the bread batter into a parchment paper-lined loaf pan or baking dish of choice. Sprinkle the chopped rosemary on top and bake for 35-40 minutes at 350°F or until the top is golden brown. (Note: Baking time will vary based on the type of pan used, but this is how long mine bakes in a standard sized loaf pan).
coconut flour bread tips
- Allow the bread to cool for about 10 minutes after baking before cutting into it or trying to remove it from the pan.
- I definitely recommend lining your bread pan or baking dish with parchment paper for easy removal of the entire loaf. This prevents the bread from sticking to the pan, and if you leave excess paper as “wings” on each side, you can simply lift the whole loaf out after it cools for a few minutes.
- For a taller loaf of bread, you can double the recipe (remember it will affect your bake time!). Since this is a coconut flour bread, it won’t be as tall as a standard loaf of bread but doubling it will give you a taller loaf.
And for the latest recipes delivered to your inbox, including updates and early access to our new low-carb meal plan, be sure to subscribe (use the button on the right side of this page —->)!
you might also love…
- Cajun shrimp kale caesar salad is keto, dairy-free, and an elevated version of the classic Caesar made entirely from scratch.
- This keto coconut cake is a delicious and tender Bundt cake recipe with a yummy coconut glaze. Dairy-free, keto, and gluten-free!
- These keto buttermilk biscuits are tender, flaky, and dairy-optional! They’re not crumbly, and only take 10 minutes in the oven.
- 1/2 cup coconut flour
- 2 tablespoons flaxseed meal
- 1/2 teaspoon baking powder (gluten-free + aluminum-free)
- 1/2 teaspoon salt
- 1/2-1 teaspoon fresh sage, chopped (optional)
- 1 teaspoon apple cider vinegar
- 6 eggs (pasture-raised when possible)
- 1 teaspoon fresh rosemary, chopped (optional)
- 1 teaspoon butter or coconut oil (for the pan)
- Preheat the oven to 350°F. Line a standard sized loaf pan (or baking dish of choice) with parchment paper. I include excess on opposite sides, like wings, to help lift the bread out after it’s done cooling. Spread a bit of coconut oil or butter onto the sides of the pan without parchment.
- In a large mixing bowl, combine the coconut flour, flaxseed meal, baking powder, salt, and chopped sage. Stir the dry ingredients together.
- In a separate bowl, whisk together the eggs and apple cider vinegar. Pour the egg mixture into the dry mix and stir until combined.
- Pour the bread batter into the prepared baking dish. Sprinkle the chopped rosemary on top. Bake at 350°F for 35-40 minutes or until the top appears golden brown and a toothpick inserted comes out clean.
- Allow the baked coconut flour bread to cool for about 10 minutes before gently lifting it out of the pan with the parchment “wings.” I carefully run a spatula across the opposite edges (that don’t have parchment) to make sure they’re not stuck to the pan. Remove the loaf from the pan and allow it to cool on a baking rack for 5-10 more minutes.
This coconut flour bread recipe makes a short loaf. I like to slice it across to create “breadsticks.”
The herbs are optional- you can use whichever herbs, seasonings, or other flavor add-ins you’d like!
Yield: 8 Serving Size: 1
Amount Per Serving: Calories: 91Total Fat: 5.3gSaturated Fat: 2gTrans Fat: 0gCholesterol: 138mgSodium: 67mgCarbohydrates: 5gNet Carbohydrates: 2gFiber: 3gProtein: 6g
This nutritional information is approximate and is provided for convenience as a courtesy.