Keto & Low Carb Coconut Flour Bread

Take everything you know about bread and throw it out the window. This Coconut Flour Bread is Keto/Low Carb and Gluten-free. Yes, carb-less bread is a thing. 

Now I love my carbs, which is why that year and a half of Keto was so hard. Well I did love all the endless amounts of cheese and meat I could eat, but that’s no alternative for bread. Neither were those low-carb tortillas I found in the store.

This bread is made with coconut flour and a ton of butter, so it was just perfect for my keto needs. I still make it for my dinners even though I’m no longer following the diet, coz I try to avoid carbs at night.

It’s got the slight sweetness from the coconut, and the buttery flavor from… the butter, of course! Delish Delish!

The slightly sweet taste of this bread goes really really well with a spicy curry. I usually pair it with my Versatile Spicy Spinach Curry, but it’s also a great option for when you want a slice – or 2 – of toast. You don’t even need to butter it coz there’s enough in the recipe itself! 

This is also kind of a dessert bread. The natural sweetness of the coconut flour kinda makes this taste like cornbread. Quite an all-in-one-bread if I must say! 

Keto & Low Carb Coconut Flour Bread

5 from 1 vote

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Prep Time10 minutes mins

Cook Time40 minutes mins

Total Time50 minutes mins

Servings: 16 ½” thick slices

Calories: 92kcal

Course: Side Dish

Cuisine: American

This Coconut Flour Bread is Keto/Low Carb! Made with coconut flour and a ton of butter, this slightly sweet and buttery loaf goes well with a spicy curry, as toast, or even a dessert!

Ingredients

• ½ cup Coconut flour, 64g
• 6 Eggs
• 8 Tbsp Unsalted Butter, Melted, 112g
• 1 tsp Baking Powder
• ¼ tsp Salt

Instructions

• Preheat oven to 325°F.
• Line an 8" x 4" glass loaf pan with parchment paper or foil and grease very lightly.
• In a large bowl, whisk the eggs until bubbles form on the top, and then add in the melted butter while continuing to whisk.
• In another bowl, combine coconut flour, baking powder and salt.
• Mix dry ingredients into the wet ones while continuing to whisk.
• Pour batter into loaf pan, flattening top with a spatula.
• Bake for about 40 minutes or until a toothpick inserted into center comes out dry.
• Let the bread sit 15 minutes before removing from the pan.
• Allow to cool completely, cut into ⅓” thick slices and enjoy!

Notes

Recipe adapted from Keto Connect.

• You can use a hand mixer instead of a wire whisk, but I prefer the whisk since it prevents the flour from flying around everywhere. This way I can also know when the batter is consistent and smooth.
• A metal pan works just as fine, but increase the temperature to 350°F.

Storage:

• Fridge: In an air-tight container for upto 5 days.
• Freezer: Sliced and placed in a zipper bag, for 1-2 months.

Nutrition:

• Servings: 16 ½” thick slices | Serving size: 1 slice
• Calories: 92kcal
• Fat: 8.3g | Saturated fat: 5.1g
• Carbohydrates: 2.4g | Fiber: 1.2g | Sugar: 0.1g
• Protein: 3.1g