Keto coconut bread is the best substitute for regular wheat bread since its nut free, gluten free, 20 times lower in carbs and tastes delicious.
The bread is fluffy, sliceable and totally delicious. Be sure to keep some for yourself, since everyone will want a slice of this delicious bread.
If you’re not allergic to nuts, then you can also make my regular keto bread.
My almond flour keto bread is the most popular keto bread in on the internet, so I adapted that recipe to make a ketogenic bread that is nut free for all those people who are allergic to nuts, gluten, and possibly, even dairy.
This post is very detailed, so feel free to skip to the section that suits you best using the table of contents below:
I love simple recipes, and I’m sure you do too. I simplified this recipe by removing the extra coconut oil.
The coconut oil is not necessary for this recipe, because the butter and eggs combine with the coconut flour better without it.
The bread toasts better as well.
Tips for Dairy Free Coconut Bread
To make this keto coconut bread dairy free, all you have to do is substitute the butter with olive oil.
I’ve tried this and it works very well, although admittedly doesn’t taste quite as good as using butter.
Coconut oil would also work, but I prefer using olive oil as it has a better taste (especially because you are already using coconut flour in the mix).
Using Coconut Flour Versus Almond Flour
When replacing coconut flour with almond flour, you must adjust the amount since it is more absorbent than almond flour.
When using coconut flour instead of almond flour, there is a perfect ratio to use.
Replace almond flour with a quarter of the amount of coconut flour for perfect results:
Some Simple Examples
4 Cups Almond Flour = 1 Cup Coconut Flour
2 Cups Almond Flour = 1/2 Cup Coconut Flour
1 Cups Almond Flour = 1/4 Cup Coconut Flour
Ratio 4: 1
(This means that for every 1 cup of almond flour, use 1/4 cup coconut flour)
This ratio works with every recipe. Coconut flour needs more moisture because the flour is very absorbent.
This is why I’ve kept the number of eggs the same as my regular keto bread.
The moisture from the eggs will absorb into the coconut flour leaving a very nice texture without the eggy taste.
Coconut flour usually needs to rest to absorb moisture. Luckily with this bread, resting doesn’t need to be considered since it is baked in the oven.
If you have any coconut flour question, don’t hesitate to comment below!
Aluminium-Free Baking Powder
*Please note* This recipe has been updated since first posting, and many people were confused about whether to use baking soda or baking powder. Please read below:
Please make sure that when you’re baking this recipe, that you use aluminium-free baking powder.
The reason is that if you accidentally use too much regular baking powder, it can turn a green colour in the bottom section of the bread.
Don’t worry, it’s not you, it’s your baking powder.
Baking powder with aluminium reacts to acidic ingredients like coconut, causing this greenish colour and what many people find to be a “tinny” or metallic taste.
Fortunately, this doesn’t make the bread harmful to eat, it just might look a little strange. It’s perfectly fine to eat.
Where To Buy Xanthan Gum?
Xanthan gum can usually be found in your local supermarket either in the baking aisle or in the gluten-free section.
Here are some (affiliate) links if you like shopping from home:
You can read more about xanthan gum here
Is Coconut a “Nut“?
Most people who are allergic to nuts avoid coconut as well.
While coconuts are technically not a nut, it is considered a “Drupe” and many people avoid it just to be cautious.
As an alternative, I’ve created a separate recipe for keto bread that contains just sesame seeds, ground up into a flour, and is probably better than all my keto bread recipes combined!
CLICK HERE to see the recipe for my Sesame Flour Keto Bread
Other Keto Bread Recipes
Instant Sesame Seed Flour Bread
Keto Coconut Bread
Ingredients
- 7 Large Eggs
- 1/2 cup Coconut Flour 40g / 1.2 oz
- 1/2 cup Butter 120g / 4 oz (use 1/2 cup olive/coconut oil for dairy free)
- 1/4 tsp Salt
- 1/4 tsp baking powder (aluminium free if possible)
- 1/2 tsp xanthan gum (optional)
Instructions
- Preheat oven to 180 C (355 F).
- Crack the eggs into a bowl and mix for 1 minute until well combined.
- Add the coconut flour, butter, salt, baking powder and xanthan gum, and mix until completely combined. The mixture will become quite thick.
- Line an 8.5 X 5-inch (21.5 x 12.7 cm) loaf tin with parchment paper and pour the batter into the tin. Level the top with a spatula if uneven.
- Bake for 50 minutes or until a skewer comes out of the middle clean.
- Nutrition information is for 1 slice. Slice and store in the fridge for up to 5 days or in the freezer for up to 2 weeks. This bread freezes well.
