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My coconut flour bread recipe is light and fluffy, with the perfect crust and delicious flavor. My family loves it because it’s naturally gluten-free, and there’s NO eggy taste!
If you love coconut flour recipes, try my coconut flour banana bread, coconut flour pancakes, or coconut flour muffins next.
Table of Contents
Why I love this recipe
Key ingredients
How to make coconut flour bread
Arman’s recipe tips
Frequently asked questions
Coconut Flour Bread (Recipe Card)
More keto bread recipes
If you’ve been following for a while, you know I have more than one low-carb bread recipe up my sleeve (hello, 90-second keto bread and keto banana bread!). This recipe, however, is in a league of its own.
Why I Love This Recipe
Easy. Like protein bread, there is no yeast or rising time needed. You can make this entire recipe by hand or with a stand mixer.
Fiber-packed. Coconut flour is very high in fiber, a big step up from most mainstream store brands.
Diet-friendly. It’s gluten-free, grain-free, nut-free, and only 2 grams of net carbs per slice.
Perfect taste and texture. It’s fluffy, chewy, and toasts beautifully. Add some cottage cheese eggs and you’ve got a nutritious breakfast!
Key Ingredients
Eggs. Room temperature eggs mix more evenly.
Coconut flour. The star ingredient! Use a quality brand and sift to remove clumps.
Water. Helps bind everything. You can use unsweetened almond milk, but it’s optional.
Butter. Adds moisture. You can use coconut oil for a dairy-free version, but it may be a little oily.
Baking powder. Helps with rise and fluffiness.
Psyllium husk. Gives a more pliable, structured loaf.
Apple cider vinegar. Lightens the dough.
Salt. Enhances flavor.
Egg white & sesame seeds. For the golden topping.
How to Make Coconut Flour Bread
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