It is no secret that one of the main reasons why people find a ketogenic diet difficult is because they do not feel like they can give up carb favorites such as bread. The good news is that there are so many great low carb great substitutions for ingredients readily available. If you miss pizza, you can use a cauliflower crust. If you are craving pasta, you can use zucchini noodles or other keto friendly options. And if you need good old fashioned sliced bread, this coconut flour version will definitely satisfy your craving. It is great to eat at room temperature, heated up with some butter, and can even be used in French toast.
This recipe was first written to be used as a type of loaf cake so the texture is dense, yet light and fluffy. I wanted something that was versatile and could be changed depending on my needs and flavor cravings. It can easily be made sweet, savory, or for plain toast! This low carb bread recipe is perfect for meal prep and stores beautifully in the fridge or freezer. There is nothing I love more than being able to satisfy a carb craving instantly when a fresh loaf is being nicely stored at all times!
Making Keto Bread With Coconut Flour
Sometimes it can be a bit difficult working with coconut flour. It is very dense, absorbs quite a bit of liquid, and it is hard to use as a gluten free flour substitute because of its properties. When using coconut flour when making keto bread or any other type of baking, the rule of thumb is to substitute 1/4 to 1/3 cup of coconut flour to 1 cup of regular flour. You are more likely to need extra eggs as well as extra liquid such as almond milk due to the high absorbency of coconut flour.
Keto Coconut Flour Bread Ingredients
- Eggs – large, whole eggs
- Coconut oil – melted
- Apple cider vinegar – helps activate leavening in the bread
- Milk of choice – unsweetened almond, cashew, coconut, or milk of choice
- Monk fruit – optional, but adds a nice subtle sweetness to the bread
- Arrowroot powder – improves texture of the coconut flour bread
Tips for Making the Best Keto Coconut Flour Bread
One of the best reasons to keep this simple coconut flour recipe on hand is because it is so versatile. It acts as a great base for a variety of flavors and can easily be changed every time you bake a loaf. You can make this more savory by adding your favorite herbs such as dill, mixed Italian seasonings, or even garlic. Make a sweeter, more dessert type coconut bread using extra monk fruit, citrus zest and citrus juice like orange or lemon, or add nuts and seeds to the top of the bread before baking for texture.
How to Make Keto Coconut Flour Bread
Add all of your ingredients to a large bowl or stand mixer and stir well. Pour batter into a prepared pan and bake until the edges begin to turn golden brown. You will fall in love with how easy and fool proof this recipe is!
Storing Keto Coconut Flour Bread
Store any leftovers covered in the refrigerator for up to 7 days. You can also slice the loaf and store in the freezer for up to three months. To reheat from the fridge, toast for 1-2 minutes until warmed through. To reheat from the freezer, let thaw in the refrigerator overnight and then toast for 2-3 minutes.
Keto Coconut Flour Bread FAQs
Can I substitute almond flour for the coconut flour in this recipe?
No! Unfortunately coconut flour is hard to substitute in recipes because of its high absorbency properties. The texture will be different if substituted and you will need less eggs/liquid as well. If you prefer a more almond flour based bread, check this one out
How can I make coconut flour rise more?
The addition of the apple cider vinegar in this recipe will help make the bread rise a bit more. You can also add 1/4 teaspoon of baking soda to fluff the texture up further if you like.
Why is coconut flour good to use in baking?
Coconut flour is a great option for gluten free and keto desserts. It has a great nutritional profile that is rich in healthy fats, fiber, and protein. Coconut flour can help stable blood sugar levels, improve digestion, and is heart healthy!Print
Keto Coconut Flour Bread
Your dreams for a low carb bread have just come true! This easy coconut flour bread recipe is easy to make and perfect to use as sliced bread.
- Prep Time: 5 minutes
- Cook Time: 30 minutes
- Total Time: 35 minutes
- Yield: 10 slices 1x
- 3/4 cup coconut flour
- 6 eggs
- 1/3 cup coconut oil (melted)
- 1 tablespoon apple cider vinegar
- 1/3 cup milk of choice
- 2 tablespoons monk fruit
- 2 tablespoons arrowroot powder
- 1/2 teaspoon salt
- 1 teaspoon baking powder
- Optional Seasonings- 1 teaspoon of dried herbs, 1 teaspoons garlic powder, or orange/lemon zest
- Preheat the oven to 350°F and coat a 4×8 loaf pan with non-stick cooking or parchment paper. Set aside.
- Add all dry ingredients to a small bowl and whisk to combine.
- In a separate bowl or stand mixer add eggs, milk, apple cider vinegar, and coconut oil. Whisk until combined.
- Slowly add dry ingredients to wet ingredients and mix until just combined. Pour into the prepared pan and let sit for 5 minutes.
- Bake for 30-35 minutes until the edges are golden brown and a toothpick comes out clean when inserted in the center of the loaf.
- Serving Size: 1 slice
- Calories: 145
- Fat: 11g
- Carbohydrates: 6g
- Fiber: 3g
- Protein: 5g
Keywords: keto coconut flour bread