Keto Coconut Flour Bread Low Carb Alpha

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If you are craving bread but looking to reduce your carb intake, you have to try gluten-free keto coconut bread. It is the best substitute for regular wheat bread and has a heavenly taste.

This bread is delicious and easily sliceable, toasts well, and is an excellent alternative to almond flour if you happen to be allergic to nuts.

A perfect go-to when craving high carb foods, simply pop in the toaster and spread with cream cheese or slice and make your favorite low carb sandwich.

As the recipe takes nearly an hour to cook, you may want to check out our 2-minute microwave keto bread if you are short on time or merely impatient.

Each slice of this low carb gluten-free bread contains 7g protein, 17g fat, and 3.5g net carbs, so its an easy way to increase fat intake for the day.

Sometimes when I am super busy and have lots of work to do, I make a loaf in the morning, cut in slices, and eat with various toppings during the day, including cream cheese, sliced ham, or toasted with butter.

With 1551 calories and 134g fat in the entire loaf, it can save lots of preparation time when looking for a quick keto snack or living a hectic lifestyle.

So let make some gluten-free keto coconut flour bread.

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How To Make Low Carb Coconut Flour Bread

I love to make easy keto recipes, and I’m sure you prefer the same. This recipe is simply nothing more than combining ingredients in a mixing bowl, then pouring into an 8.5 X 5-inch loaf tin and baking.

Of course, there are a few tweaks you can make to customize your low carb bread.

I am using butter in today’s recipe, but you can easily replace it with coconut oil or olive oil to make it dairy-free. I prefer butter to olive oil for the taste and, I find using coconut oil gives the bread an overpowering coconut taste since we are already using coconut flour.

I also like to use a tablespoon of erythritol to give it the bread a hint of sweetness but is optional.

Make sure to include the baking powder and xantham gum as if not the bread will not rise while baking and can sink when removing from the oven. Xantham gum will also improve the texture and make for a fluffier bread.

For those that are okay with adding xanthan gum, it does help with texture. The right amount is 1/2 tsp and you can add it to the dry ingredients.

Coconut flour requires more moisture since it is very absorbent. Therefore, if you are looking to substitute coconut flour for almond flour, you will require a larger quantity of almond flour. A good starting point is 1 cup of almond flour to 1/4 coconut flour.

If your keto bread turns out a greenish color, then do not worry, it’s perfectly safe to eat. It has to do with the baking powder and the chemical reaction while baking.

So start by preheating your oven to 180 C or 360 F.

Crack the eggs into a mixing bowl and combine well.

Add the coconut flour, softened butter, salt, erythritol, xanthan gum, and baking powder to the wet mixture and mix until thoroughly combined.

The consistency should be very thick.

Line an 8.5 X 5-inch loaf tin with parchment paper and pour in the batter, making sure everything is even.

Bake for 45 minutes or until a toothpick comes out clean when inserted into the bread.

Let the bread completely cool in the loaf pan to help its formation. Otherwise, it may fall apart when removing from pan or slicing.

The nutrition information below is for 1 slice.

Slice the keto bread and keep in the fridge for a few days or store in the freezer for up to 3 months.

Ingredients

  • 8 medium eggs
  • 1/2 cup coconut flour
  • 1/2 cup coconut oil/butter
  • 1/2 teaspoon salt
  • 1 teaspoon baking powder
  • 1/2 teaspoon xantham gum
  • 1 tablespoon erythritol

Instructions

  1. Preheat your oven to 180 C or 360 F.
  2. Crack eggs into a mixing bowl and combine well.
  3. Add the coconut flour, softened butter, salt, erythritol, xanthan gum, and baking powder to the wet mixture and mix until well combined.
  4. The final consistency should be very thick.
  5. Line an 8.5 X 5-inch loaf tin with parchment paper, pour in the batter, then make sure everything is even and level prior to baking.
  6. Bake for 45 minutes or until a toothpick comes out clean when inserted into the bread.
  7. Let the bread completely cool in the loaf pan. This will help its formation, otherwise, it may fall apart when removing from pan or when slicing.

Nutrition Information:

Yield: 8 Slices Serving Size: 1 Slice
Amount Per Serving:Calories: 193Total Fat: 17gSaturated Fat: 9gTrans Fat: 0gUnsaturated Fat: 8gCholesterol: 168mgSodium: 273mgCarbohydrates: 4gNet Carbohydrates: 3.5gFiber: 0.5gSugar: 1.5gProtein: 7g

Nutritional information is estimated.

For more simple low carb meals and snacks check out our other keto recipes.

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