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.
As Featured On
hi, if allergic to cornstarch (every baking powder contains it) can i use baking soda(Sodium bicarbonate) instead? thank you very much for your response, my son is autistic and on diet. and also, do you ship the books worldwide, Eastern Europe to be more specific, i would like to buy if i could replace the baking powder in most recipes, they look tasty and easy to make. have a great day.
Hi There, Okay so you can definitely use baking soda, but you should only use 1/4 of the amount, since coconut is very sensitive to bicarb soda, and can potentially turn green. My books certainly do ship, please look up on your local Amazon 🙂
Made this following the directions. Got great. Could of rose a little bit more but is fine. Great taste. Didn’t turn green.
Hi Aaron,
I Want to try this recipe. Can I replace xantham Gum with psyllium husk? How much can I use? 1/2 tablespoon?
I would use 2 Tbsp
Thank You
Hi. I love your Almond Keto Bread and bake it in my breadmaker. Is it possible to bake the Coconut bread in the breadmaker too>
Many thanks for such great recipes 🙂
Sure Is!
Hi Aaron, This bread looks so delicious and I’ll definitely try it. Just a bit confused about the provided nutrition facts with “Carbohydrates 1g, Fiber 1g, Sugar 0.2g”, so net carbs would be negative?! Kindly advise.
Total carbs are 2g.
Hi, baked this one few weeks ago. I was just wondering if I can use erythritol for sweetener? whats the difference between erythritol and xantan gum? thanks
Erythrtiol is a sweetener, xanthan gum is a binding agent (replaces gluten)
Has anyone tried this recipe with Bobs Red Mill egg replacer?
The conversion from butter to oil is incorrect!
The recipe didnot Work with 1/2 cup oil.
There was too much liquid, it was runny not a thick batter.
Thanks Heba, Did you alter any of the other ingredients? (Just for future reference)
Thank you for the recipe!
I’d like to try it soon. Has anyone try the recipe and adding cheese to it? I wonder how it would turn out?…
Hi this bread is great. We have gone paleo/kept and this is a great substitute for bread. My issue is that my bread always sinks once it’s been out of the oven .it always looks wonderful when it comes out but once it’s cooled off it sinks! What could I be doing wrong ?
You need to let it cool down slowly. Sounds like you’re taking it out of the oven, if flops, and cools very quickly. Is this the case?
Possibly, I’ll give it a go today to maybe turn the temp down slowly . Thanks!
Hi there!
Please help! My bread pan is 34.5 x 14.5 10 cm. How can I adjust the recipe, e.g., more eggs and coconut flour?
Hi Thabile, you just need to scale the entire recipe depending on your volume.
Thank you for sharing this recipe , Aaron, my husband is thrilled with this bread!
We’re both on a Keto diet ( lost lots of weight) and he hasn’t eaten bread for months, and he’s really missed it. We live in France and sourcing Almond flour has been impossible but I can get coconut flour from a bio supermarket nearby. I made it tonight and had to stop him eating the whole loaf! I didn’t have xantham gum so added some psylium husk, melted the butter and separated the eggs , beating both the yolks and the whites first before mixing them into the dry mixture to help aerate it. The result was delicious, not at all eggy as some people have commented. The texture is so much like “real” bread, that it is perfect substitute. The slight taste of coconut adds to the flavour and doesn’t spoil it at all.
I have 2 questions for you please
1. Can I add seeds to the mix and sprinkle them on the top.
2. Does it work to make small rounds and cook them separately as rolls
You have made my husband’s day…thank you!!
Hey Ruth,
1: Yes, you most certainly can. Sesame seeds are awesome for this.
2: They don’t work as rolls, I would use my keto bread roll recipe for this instead. Just search “rolls” in the search bar.
Hi Ruth,
What quantity of psylium husk did you use in the recipe? Was it in a 1:1 ratio with Xanthan gum?
Thanks!
On the KETO COCONUT BREAD, did you melt the butter / coconut oil, or simply use the butter / coconut oil at room temperature. Most likely, melted ( as olive oil if used would be in a liquid state ), but, would love to clarify ( no pun intended ). Good recipe. Thanks
I was honestly too lazy to read all the comments… Does anyone know if I can simply toss everything in a bread maker? Or do you think that would alter the taste/texture too much?
Since this bread does not rise like a regular yeast bread, or even a quick bread, I tend to think it wouldn’t work. You would wind up with a dense brick. Just easier to throw everything in a bowl and mix. Would take 5 minutes to mix
i follow the recipe direction to the letter except i did use the xantham gum but my bread did not rise. what could be the problem?
Hi Daniel,
How much did it rise? what size loaf pan did you use?
I had the same issue. Used a pan as recommended above. My bread only rose about an inch. I used coconut oil if maybe that was the problem.
The bread turned out well. I used the suggestions that others had offered: added 2 tsp of apple cider vinegar to prevent the bread from turning green; aerated the eggs with extra beating; used corn starch instead of Xanthan Gum; used heaping 1/2 cup of coconut flour and extra salt for flavor. All in all, good bread.
Hi I’d just love to have some of the recipes please as I’m trying to reduce more of my weight.just love these.as they are really nice alternative to the normal ones.the are normally packed with sugars and things that on the keto you just can’t have it.these are wonderful.and I’d love um as i do have a sweet tooth.
This is a great recipe, however I find its savory taste a bit bland for my liking. To make it more interesting taste wise, I suggest that you add 6 mounded teaspoons of stevia sugar, and 3 moderately mounded teaspoons of raw cocoa powder. I also have no trouble getting McKenzie’s Coconut Flour and Baking Powder from any of the major supermarkets in Australia.
Turned out pretty well. It does come out very eggy like many others say so I prepped for that by adding a very large chopped clove of garlic and a sprig of rosemary. Next one will need 2 large cloves and 2 rosemary sprigs and it’ll be perfect. This is totally a breakfast bread with how eggy it is.
I cooked mine just like the recipe with the exception of using corn starch instead of xanthan gum. This caused it to fall while cooling so the xanthan gum is very important for a nice fluffy loaf. I would also suggest using a PACKED 1/2 cup of coconut flour. Mine was measured like traditional bread baking and it didn’t turn out very thick so I essentially have a gigantic quiche (not really a bad thing lol).
I also used a hand blender to incorporate all ingredients. This should provide a very airy and fluffy loaf, provided the ingredients are followed since this will not behave like traditional bread baking, over blending wont be a concern.
In short, follow recipe, PACK the flour, and get some xanthan gum and it comes out beautifully.
Oh yeah, melt the butter.
Here is what I did– I followed the recipe exactly. I used regular Clabber Girl baking powder, and a heaping 1/4 tsp. of it. The bread didn’t turn green, but had more of a slight hue as if turmeric had been used. Didn’t affect taste at all. Also, I melted the butter before adding to eggs. I mixed everything on medium speed until the batter started feeling thick. I baked the full 50 minutes.
Hello. Should the butter be melted before adding to the eggs? Should we mix that well and then add coconut flour and the rest of the ingredients?
Honestly, I tried this recipe, and followed it exactly (with the approved substitutions), and the bread was utterly disgusting. I’m shocked at how many people love it? I’m dairy-free and paleo, so I used 1/4c olive oil (because you said you liked the taste better), and 1/4c coconut oil, and no xanthan gum. I baked to 50 minutes, tester came out clean, so I took out the bread, cut a slice once it had cooled…and it was still doughy (is that the right word for it? Like it wasn’t completely done/baked through) in the middle. Put it back in the oven for another 15 minutes with some tented aluminum foil, took it out…slightly better, but still doughy. At that point I gave up, I didn’t want to scorch the outside. Tried a fresh piece of the bread, and it tasted awful! It tasted like egg, egg, and more egg, with a little bit of olive oil on the side. Who on god’s green earth would want to eat *that*?
I’m open to hearing thoughts on what I did wrong because I’m still on the hunt for a good nut-free, dairy-free coconut bread, but good lord, I still shudder thinking about the efforts I made to eat my two slices that I tried. I just want a loaf of bread that tastes like coconut (or at least like nothing), is that so much to ask?
Hi Miri – Happy to provide feedback on your adjustments.
Xanthan gum helps it rise, which gives the bread a larger size, thus a better slice of bread. I recommend using it, but it is optional if you can’t get it in your country.
50 minutes is usually 100% accurate for me, however, your oven might be different. Is your oven fan forced?
Butter is always better, but olive oil I find tastes much better than coconut oil. Just a personal preference. Seems as though you used half and half?
It’s hard to judge a recipe when there have been so many substitutions, plus some people have a very sensitive reaction to sulphur (this might be the case for you too). Next time try reducing the number of egg whites in the recipe (which contain 99% of the sulphur amount in the “eggy” taste.
I have tried many keto bread recipes. I found that adding about 6 drops of liquid stevia help neutralize the egg taste…a lot!
Also I have added yeast to the dough to give it more of a bread flavor. There is not sugar to activate the yeast, so there are no added carbs. Just for taste.
Great Tips!
How much yeast did you add?
Hi Aaron! Just wanted to let you know this recipe is amazing! My hubby and I started a whole30 diet 4 weeks ago and he was missing bread. Not anymore! Thanks for sharing and keep up the good work. God bless!
Thanks so much Tina 🙂 I really appreciate it!
Hi,
Thank you so much for the recipe. Will try soon. Just one question though. Is the mentioned nutritional value for the serving size (2 slices) or a single slice.
A reply would be highly appreciated.
Thanks.
It says the recipe makes 16 slices, and the nutritional panel is for 1/16th of the recipe, so it must be for one slice.
Although in the recioe it says “Serving size is 2 slices. Nutritional values are for 2 slices.”
Aaron?
? Nutrition is per slice.
Hi,
Thanks for the recipe. But is the mentioned nutritional value for the serving size (2 slices) or a single slice of bread??
A reply would be highly appreciated.
Thanks
If you cut the loaf into 16 slices as suggested, the nutritional panel will be one slice.
Unless you are reading the recipe which states “Serving size is 2 slices. Nutritional values are for 2 slices.”
I have read your post it’s very informative and helpful too for readers .Thanks for sharing your knowledgeable content with us and keep updating us with such great informative post.Keep writing.
hey there! I made this yesterday but i made a mistake and ended up using 3/4 cups of flour. Thankfully, it turned out great :). In my country I haven’t seen xantham gum anywhere, just guar gum and it’s not the same as far as I know.
Just a short question. How can I make it “rise”? because it stays pretty much as when I put it in the oven. Could it be because I don’t use the xanthamgum? My last loaf is only 2cm high and it’s pretty difficult to spread butter on the slices.
What do you think would happen if I used dry yeast with a spoonful of wheat flour to activate it?
Thanks in advance!!
Hey Maria,
Yes, this is because of the xanthan gum. Xanthan gum acts as a balloon to help hold the air in while it cooks.
RE yeast-> I’d use a little sugar to activate the yeast, not wheat flour. By the time the bread has baked, the yeast will have consumed all the sugar, and it will be safe to eat on a keto diet.
My husband was missing bread so I made your recipe. It rose up fine and the texture was great. Impressed! But..i will decrease the salt and use baking powder next time as I could taste the baking soda. But mustard on my ham and cheese sandwich masked the baking soda and salt taste. Will try again! Thank you for the recipe!
Thanks so much Susan 🙂
Used 7 large eggs as per the recipe and the bread was really eggy and yellow although the texture was fluffy and light so that was good. I used baking powder instead of baking soda and it was great.
Hi can i make a bread without eggs?
Just made this and feel like it worked perfectly. However, it has the green tinge you mention even though I used red mills baking soda. I subbed the butter for olive oil but otherwise did nothing different. It tastes good and I will definitely eat it but wondered if anything else would cause the green?
Explanation between Baking Soda and Baking Powder
Baking soda has only one ingredient: sodium bicarbonate. Sodium bicarbonate is a base that reacts when it comes into contact with acids, like buttermilk, yogurt or vinegar. This reaction produces carbon dioxide (CO2) in the form of bubbles, like a liquid foam (think of the grade school experiments involving fake volcanoes, vinegar and baking soda). When making baked goods, the process is called “chemical leavening,” because the trapped CO2 gas makes the dough or batter rise.
But when baking soda comes into contact with an acid, it pretty much reacts immediately. And that’s a problem.
For many baking recipes, you want an extended reaction, so that the rising doesn’t take place all at once.
Baking powder addresses this problem because it is “double acting” – it has different ingredients that create CO2 gas at different stages of the baking process.
All baking powders contain sodium bicarbonate (just like baking soda). But baking powder also contains two acids. One of these acids is called monocalcium phosphate. Monocalcium phosphate doesn’t react with the sodium bicarbonate while it’s dry. But as soon as the baking powder is stirred into a wet dough or batter, the two ingredients begin to react, releasing bubbles of CO2 and causing chemical leavening.
But to extend the chemical leavening process, baking powder also contains a second acid, either sodium acid pyrophosphate or sodium aluminum sulfate. Neither of these acids react with sodium bicarbonate until they are both: A) wet (i.e., stirred into the batter) and B) hot.
In other words, sodium acid pyrophosphate and sodium aluminum sulfate won’t start reacting with the sodium bicarbonate until after you’ve put the dough or batter in the oven. This means that the batter rises for a longer period of time, making lots of bubbles (and a fluffier cake, muffin, or whatever).
At some point during the baking process, the liquid foam of rising batter becomes a solid foam, because the batter “sets.” This is one reason eggs are so common in baking recipes.
The proteins in eggs become irreversibly denatured when exposed to heat (i.e., the proteins unfold and cannot refold into their original shape). These altered egg proteins essentially give the liquid foam a solid structure, allowing it to hold its shape.
By comparison, in recipes that use yeast as a leavening agent, the gluten proteins in flour serve a role similar to that of egg proteins in most chemically-leavened baked goods in the sense that they help to trap air bubbles until the dough sets. (That’s why bread flour has more protein than cake flour.)
Thank you, Trish, for that great explanation!
Impressive, detailed explanation, thanks!
I made this today.. separted the eggs and beated tge egg whites then folded it it..
It looked good when baking
When it was done I noticed the bottom is like rubbery cooked eggs.. thinking the eggs went to the bottom..
I added Rosemerry . It tasted ok
Hi Kathy. This is strange, not sure how the bottom is like that if you have added enough coconut flour?
Just made this and it is absolutely delicious!!! Thank you…this will be a new staple bread for me. One question… how do I store this bread and does it freeze well?
I usually store this in an airtight container in the fridge, and yes it freezes VERY well.
I used 1 c egg beaters and 3 eggs. Also used baking powder not soda. Turned out light and fluffy and no green or purple.
For those who added sweeteners, cinnamon and vanilla…how much did you use to get a nice dessert like slice? I topped a slice with a smear of cream cheese and sugar free jam for a real treat. But I would prefer the bread sweeter for this purpose.
I’m not accustomed to reading all these comments when I try a recipe – total confusion. I tried the recipe as written – used coconut oil instead of butter and baking soda because the recipe stated it.
Next time I will try 1/4 cup coconut oil and baking powder.
Just for anyone like me from Ireland (Or UK) who is wondering what the hell baking soda is… where we are from it’s called ‘bicarbonate of soda’ or ‘sodium bicarbonate’. This is what I used in this recipe and my bread has come out stinking of ammonia due to the mix being too alkaline. I thought this was what was meant to be used and that the acidity of the coconut flour would counteract the alkalinity but I was wrong. Use baking powder instead for a successful bake or add an acid to the mix if using the soda.
I was in the process of making the Cloud bread, when I realized after beating the egg whites, I added the cream cheese and yolk mixture and then mistakingly mixed it altogether on high speed. And away went the meringue texture…Oops. So, I just added the rest of the Keto Coconut bread ingredients. Used the cream of tartar in place of the xanthem gum not really knowing the difference and hoped for the best. The loaf turned out pretty impressive; just like regular bread. Once sliced, the coconut bread was nicely moist, in a way, spongy, probably from the cream cheese I used, plus all the eggs. The bread tasted strongly of eggs and coconut. I melted some cheese on top of a slice and it was pretty filling. Would using less eggs still produce a good-tasting loaf??
Ok 2 things. 1.I don’t have parchment paper. 2.i have a arrowroot not xanthan gum. Trying to make it today
Hi Tina how did it come out with ground Arrowroot? I don’t have the parchment paper at home either!
Hi Aaron,
Are you using baking podwer (as the video shows) or baking soda (as listed in the recipe)
Thanks,
I also tried this recipe – used coconut oil and baking soda – please let me know if Tarryn is correct and Baking Powder should be used – also should I use half the amount of coconut oil? The parchment paper was soaked in oil and the pan had quite a bit of oil in the bottom.
I used the aluminum free baking soda from the link. Could you possibly mean aluminum baking powder instead? They are two different things here in the US. I’m sad because my bread turned out green as well
Hi there, I’ve just made my second loaf because the first loaf turned green ( I didn’t read the post thoroughly 🙂 ). I ditched my regular baking soda and bought the recommended aluminum free version. My loaf still turned green but a litter shade. Any ideas of how this happened?. I really want to get this right.
I found that usuing aluminum free baking powder was the answer to this problem.
Best recipe for keto coconut bread! I just made 2 loafs. 1 with the coconut oil and the other with butter. Both came out amazing and literally this is a new staple in my home for me and my husbands diet. You can put cold cuts, tuna salad, and whatever else on these. By the way…for the people that can’t determine measurements, it’s very simple to go on google and type in the conversions. I live in USA. Thank you for a great recipe!
Thanks so much Alisha!
Wow, I feel for you Aaron. Half the people commenting are Obviously not reading the previous comments from other people, what a lack of attention to details. The nutrion facts are listed right near the recipe and I really like how you can change the quantity you want to make and all the ingredients are adjusted accordingly. As a committed Keto food plan person I appreciated your recipe. I tried it and I think my mistake was that the bread pan had aluminum, so some greening happened. My bread was a bit too dry (think my coconut flour measurment was a bit off and too much) and I didn’t add any salt which was a mistake since I used unsalted butter. I think the comment from CHRIS was the most helpful, thank you Chris (re:whipping egg whites then fold them in at the end instead of beating them), my bread double in volume. Thank you for the recipe! Going to try again with a non Aluminium based bread pan and a bit less coconut flour. I turned my bread into croutons for my Keto salads and I felt so happy and satisfied.
Hi to my knowledge and experience when replacing almond flour with coconut flour, one cup almond flour = 1/4 cup coconut flour + one egg for every 1/4 cup used of coconut flour.
To replace almond flour with coconut flour, keep the liquids the same, but use 1/4 of the amount you would use almond flour with coconut flour.
1 cup almond = 1/4 cup coconut. Liquids stay the same.
Just tried this for the first time, and I really enjoy the flavor. However, I used the Red Mill’s Baking soda listed above and the bread came out with a green tint. Is there a way to avoid the green tint?
Aluminium is being introduced into the mix somewhere.
Same here and I used the aluminum free baking soda from the link. Could it be the salt or the pan?
Maybe your pan has aluminum in it.
I just made this. It’s in the oven now. I doubled the recipe so I wouldn’t have to make it again for a while. I’ve made stuff like this before and I know it tastes great. One thing that scared me a little: I didn’t have enough butter so I added the remainder (1/2 cup) of fat in coconut oil. When added to the eggs, it worked fine. By the time I added the dry ingredients, the coconut oil had solidified again. I thought the clumps were lumps of flour that wouldn’t mix smoothly in the batter. I’m sitting here wondering if the coconut lumps will melt evenly into the batter. Biting my nails.
Is that Tablespoon or Teaspoon in ingredients list? (Salt, Vs, xanthum). I think of “t” for teaspoon and a T for tablespoon.
Tbs = tablespoon
Tsp = teaspoon
The recipe calls for baking soda. Is this a mistake? Should it be baking powder ,?
Same thing. We call it baking powder in Australia. Baking Soda elsewhere.
Sorry, my mistake baking soda is bi carb in Australia…. so not the same as baking powder.
I baked this today, tastes great but it did not rise very much at all. Any suggestions?
The bread is extremely salty. Might be better with unsalted butter. Also, I melted the butter to help with the mixing but should I have not? Is that why it didn’t raise as much? I cannot view the video for comparison, it will not play.
I am definetly going to make this keto bread…I just happen to have aluminum free baking soda and coconut flour ! That lemon coconut cake looks so good. I love coconut!
Merilyn, Vancouver, BC
I used a size 8×4″ bread pan it got great height. It was much softer than the almond flour recipe you have.( I made one of each). It was not as eggy in smell and taste as the almond flour bread either.
Awesome Tee, I’m so glad you love it!
Can I only use Almond Flour, coconut oil and eggs?
I skip butter and coconut flour.
It sunk again!! To literally 1/2 inch. Very disappointing. How can I fix this? Loaf pAn used is 9.5 * 5 inches
I made this recipe better by adding 1/2 cup of water. Turned out good. I baked it in a 9×13 cake pan like foccasia bread
Try beating the eggs whites separately until they are stiff then fold them in at the end of the mixing stage. Don’t bear them in good them in. Also some little add a teaspoon of apple cider vinegar when they use baking soda to add volume.
Just curious if whipping the egg whites and then adding back the yolks and then using the whipped eggs would help this be a fluffier bread?
Hey Diane,
Yes that could definitely help!
Hi Aaron
I’m new to baking and to Keto, so I need as much help as I can get. I’ve read that using volume (cup) measures is inaccurate and that weight (grams/ounces) is a more successful method. Wondering if you have any feedback on this?
There gave been many great suggestions in the comments regarding substitutions for ingredients, is there a list of these somewhere as I am finding some things very difficult to obtain (and expensive!)
Thanks
Hey Glynis,
Yes, you are correct. Measurements are inaccurate in volume, however its hard to get something that is suitable for both American and Australian viewers, which is why I use volume measurements for now
Can you notdo both? There are so many other people from all over the world looking for recepies, and almost no other country uses cup measurements. Everybody else uses grams or kg. It just makes it so hard to converse everything to grams when you want to make a,recepie. Many other people are allready putting both measurements in their recepies and I’m always so happy when I see that.
Hi, I find a lot of these recipes have a conversion chart with the recipe. Very helpful to have both available.
Hey 🙂 I have the same problem… from some google searches, it seems that 1 cup of coconut flour weighs between 112g and 128g. Any chance you can weigh your “cup” and provide in either grams or ounces?
Great to see an option for US or imperial measures, but why how do I accurately measure 118 5/17 ml of coconut butter? For a start, flour should be in grams, right?
Just made this and it’s in the oven now but wanted to share a quick tip that is used when making deserts that require a lots of eggs: if you pinch the egg yolk you will be able to remove the membrane that holds it together and that should drastically reduce the egg taste. Grandma’s tip that always worked like a treat! 🙂
Thanks for sharing that tip!
wow!
THANK YOU SO MUCH from all us peanut/tree nut people. I get super discouraged seeing Almond flour used for everything. Can’t wait to try. Thanks!!
Thanks, Chase. also, try my sesame seed bread. Its super good too!
Made this bread earlier today and I’m impressed! This was my first time using coconut flour and xanthum gum. I found it slightly salty, so next time I will adjust the salt to my liking. Have you tried making French Toast with this? I might try that tomorrow.
try substituting your gum for lemon juice and 1/4 tsp of bi-carb!! worked great for me
I just made this today. I didn’t add the Xanthan gum and I put an additional 1/3 cup almond meal. The texture and taste was amazing however I found the addition of salt to already salty butter too much. I will definitely make again with less salt. But WOW what an amazing find. Thank you for the recipe 🙂
I tried the coconut bread today, my house smells so good. Can’t wait to taste it, I followed your recipe but added nutritional yeast for a cheese favor.
I made this today but dropped by spoonfuls onto parchment paper and baked and used them for hamburger buns. They worked and tasted great. Very filling. Thanks
This looks great! Does it keep long?
So, before i try this, does the bread have an eggy taste? I honestly cant stomach it if it does?
I tried this today and def not eggy. I’m the same I hate the eggy taste.
Just wanted to clarify the nutritional info – says two grams but should that be 2 slices or 20g? Also how mamy grams would each slice be?
i would also like to know this because based on the 2g serving size it worked out to be over 3000 calories per 36g slice!!
In the recipe it says “Serving size is 2 slices. Nutritional values are for 2 slices” but in other places it says nutritional value is for 1/16th recipe and the recipe makes 16 slices, so 1 slice. Which is correct?
Could I substitute chia seeds for the eggs?
Hi Paige,
I’ve actually tried this, and it’s not possible. Chia seeds don’t rise like eggs do, and therefore leave it very dense and not very edible.
Carlene, one of the reviewers,suggested doubling the ingredients to make a taller, fuller loaf. Anybody try this yet? If so, how much longer is the baking time? and did this turn out?
Also, I’ve used psyllium husk powder before for baking and it’s turned my baking purple. Everyone raves about the Amazon online “NOW” brand of psyllium husk powder not turning baked goods a grayish purple, so I bought some and it still turned purple. Ugh. I also use ALUMINUM FREE baking powder only in recipes calling for it.
Thanks in advance for anyone’s help!
I have had the same thing happen to me with the Now brand. Then I read that you must grind or regrind it again just prior to adding to your recipe. Cuts down on the oxidation which makes the purple color as I understand. It has worked for me so I have kept my Now brand of Psyllium instead of tossing it out.
Will this recipe work if I were to make it in a bread machine?
Sure Will!
To make in a bread machine what settings should I use? If using Manual, how long should it bake? I’m guessing I should beat the eggs before adding to the machine, is that correct?
Thank you
Hi, do you not need vinegar to react with the baking soda or is coconut flour acidic enough?
p.s. can you substitute egg whites for the whole eggs?
I use whole eggs 🙂
hi ! can i use greek yogurt or apple sauce instead of oil ??
I’ve used cream cheese before which makes a sponge cake 🙂 but not applesauce, as it’s not keto friendly.
Hey Paul,
Baking soda actually reacts with eggs, so in this recipe its totally fine.
Thank you for this recipe! It came out of the oven barely an hour ago and i’ve already had garlic toast AND an egg salad sandwich (now that I’m writing this, I’m thinking my next meal will be an egg salad snadwich on garlic toast!)
I just wanted to say thank you!
I am amazed that only 1/2 cup of flour is used! 7eggs! How is that possible to get a loaf of bread with 1/2 cup of flour? What am I missing?
Its coconut flour, so it absorbs a lot of moisture 🙂
Sorry I posted the wrong question earlier. I meant do I have to use only the coconut flour or do I have to mix it with the almond flour? And can almond meal work as well instead of almond flour?
Quick question. Do I have to use almond flour as well as Thebes’s coconut flour or just the almond flour?
I have used this trick for over 30 years and it always works for me.
Butter the inside of whatever baking dish being used for batter type recipes. Then stick the pan in the freezer until you are ready to add the batter. I never use parchment or silpats for eco reasons.
P.S. Even this recipe easyily came clean away from the pan.
Great hack Ellie! Wonderful idea 🙂
Coconuts are nuts. Just sayin’ 🙂
Nope. They are actually a drupe, which is a fruit with a hard shell covering the seed.
What if I don’t use the xathan gum ? It my first time doing Keto bread !
Just wondering the same
Can ground flax seeds work for the xanthan gum?
Definitely could work. I’d use 2 Tbsp ground flaxseed
I hope to try your bread soon. Your fans have hysterical comments. Not sure how you do it. Must be strange to have your efforts pulled apart. I do know that people have a lot of problems that they are trying to work around.
Do you have a book I can buy or even an ebook. Very interested in more of your recipes.
Thanks for this one.
Hey April 🙂 I sure do! – https://www.fatforweightloss.com.au/keto-recipe-book/
I tried your recipe today and the bread was very tasty, but the loaf was only about 1 inch high. It looked like the bread that comes as an appetizer in restaurants. Is your bread this size? Should I add more baking soda next time?
What size baking pan did you use?
A rectangular loaf pan 9.5×5.5
Hi can I have an egg substitute. I am egg intolerant
Hi Soraya,
At this stage, there isn’t a good egg substitution for this bread. 🙁
Er….so, just to clarify: will aluminum-free baking POWDER work?
Definitely Will!
FYI … baking soda doesn’t have aluminum in it but baking POWDER can.
Sorry, I am a little confused. The recipe uses baking POWDER or SODA? TQ
Hi Saf,
Use aluminium free baking powder.
Hi, You should change the recipe to specify Baking Powder cause it still says Baking Soda. I’m pretty sure that’s why my bread didn’t rise at all.
I was very confused by this as well. I fretted on it for almost an hour. I ended up using aluminum free baking powder since I didn’t have baking soda.
Tried this recipe myself but somehow there was a greenish tint in the bread. But it tasted really good… What should I change in the recipe.
Try changing your baking soda. I have read somewhere that some brands of baking soda contain aluminium that reacts with acidic agents leading to greenish tint in the end product. Not sure how true this is, but it could be a possible reason. 🙂
So the recipe calls for soda but the comments say powder??
Use aluminium free baking powder or soda. It’s up to you.
My bread pan is aluminum…but I used parchment paper all-around…but where the bread rose and wasn’t in contact with the sides or bottom of the pan…is NOT green. Next round I’ll try almond four…LOL…and baking powder…this bread is not tall at all…maybe an inch and a half.
Can I use oat fiber to sub for Xanthan gum?
Xanthan gum is a binding agent. I don’t think oat fiber would work in the same way because it needs to bind the ingredients together, not add fiber to the recipe. Hope that helps 🙂
Ok thanks, giving it a try…Oat fiber’s fine texture makes it a capable bulk ingredient due to its fiber.
It is absolutely Delish!!! In love with this bread.
Did you use the oats?
Oats? No not for this one.
I used grass fed gelatin instead
Question about baking soda/powder in the two recipes. The almond flour bread recipe calls for baking “POWDER”, yet the link goes to Amazon’s baking SODA. And this recipe (coconut flour) calls for baking SODA.
Since there are differences, please elaborate. BTW, I do enjoy the almond flour version and will try the coconut flour version. Thanks
I always use baking SODA, unfortunately, when I wrote the recipe, I didn’t know the difference.
Thanks for the reply. I have non aluminum baking powder, which is what I used, and the only baking soda that I have found is the traditional sodium bicarbonate, so I will use that next time.
Thanks again.
Do you mean bicarb?
Just making my second load with added seeds on top, we loved the first loaf, apart from the 90 second bread this is the only other low carb bread I have enjoyed, thanks so much
Can I replace the Xanthum gum in the recipe with psyllium husk? I don’t have the former and not readily available in stores too.If yes, what is the measurement
I replaced with Psyllium husk and it worked a treat !
How much did you use? Equal swap?
Mine is in the oven and not looking good. It is swimming in butter. Was the butter supposed to be melted or just softened?
I’m wondering this too!
It was a good consistency, but it was so eggy tasting, I felt like I was eating eggs. Anyone tried this using less eggs or an egg white ratio? Thanks!
Felt the same. And felt twas too spongy. Plus mine didn’t rise more than 1½inches! I feel eggs could be reduced or the dry ingredients can be doubled!
.I feel the same. It is soft and holds together unlike so many other gluten free breads. I need something soft but less eggs. What do you have to try?
Hi, I used aluminum free baking soda and it still turned green. Any suggestions? Love the bread!
Mine ALSO is green!? Could it be the pan it’s cooked in?? Even though I lined it with parchment paper?
Thank you for this recipe… definitely going to try it, but wondering hoe many net carbs per serving?
You mentioned that the nutritional info isn’t for two slices, but I could not find the nutritional info. ??
In the recipe it says “Serving size is 2 slices. Nutritional values are for 2 slices” but in other places it says nutritional value is for 1/16th recipe and the recipe makes 16 slices, so 1 slice. Which is correct?
I just baked this bread! While it looks fantastic, it tastes terrible. We don’t taste anything but that baking soda-ish taste… (and it smells just like that too- when there’s too much baking soda in cakes, etc)… I used Bob’s Red Mill products and measured everything very carefully… Does anyone else have this problem? Or this bread in fact supposed to have this smell/taste? Thank you!
You may want to warn readers about the origin of Xanthan Gum, especially those allergic to corn. My sister has researched her allergies, corn being a biggie. She’s the one who tuned me into the fact that Xanthan Gum is derived from corn. Just a friendly reminder. Otherwise, I’m looking forward to trying the recipe. I find an alternative to the ‘gum. Thanks.
I sub glucomannan for xanthan in recipes with great success. Much healthier option in my books. It’s an amazing thicker and “moisturizer”. By the latter, I meant that I add it to my low carb/keto cakes (1/4 to 1 tsp depending on size of cake) and it creates an amazing moistening effect. Best of luck!
Just a quick question on subbing glucomannan for xanthan Melissa – is it a one for one swap please? Thanks in advance 🙂
hi, just wonder if there is any substitution of Xanthan Gum??
2 TBS psyllium husk powder
Do you have the nutrient info? I’ve read that if you separate the eggs & beat the
whites until stiff you will get a higher, fluffier loaf. What are your thoughts? Love the idea of adding cinnamon, vanilla and sweetener for cinnamon bread/toast.
Hello. Just wondering if I could substitute avacado oil for the butter
Make sure you get the aluminum-free baking soda. I didn’t and it turned out green.
It says the serving size is 2 grams.. is that correct?? ?
Serving size is two slices.
I’m currently baking coconut keto bread. I added vanilla extract, liquid stevia, cinnamon. Last wknd made regular keto bread. In one week some of bread left over (2 slices or so) was tasting odd, not fresh. Threw them out. I don’t think this bread keeps well outside fridge for more than 5 days. I stored in in plastic ziplock bag.
Try storing in aluminum foil. It lasts a lot longer!! That goes for all bread.
How long did the bread keep for you in the foil?
Hi Cathy,
I’d either refrigerate or freeze the leftovers. Freezing bread is totally fine, and makes for great long lasting bread!
For your regular keto bread recipe says “baking powder” but coconut keto bread recipe says “baking soda”, aluminum free.
Why baking powder in one recipe and baking soda in the other? What’s the difference? My baking soda is not aluminum free but powder is. Thank you
Hi Julia,
Baking soda usually doesn’t contain aluminium, where as baking powder typically does. Using aluminium in your bread will make it green once it has cooled. This is because the acidic coconut flour reacts with the aluminium. Hope that helps!
Why did the lower half of the bread come out greenish?? This bread was overpowering with the taste of egg!! Not a fan, sorry
Hi Tricia,
Using aluminium in your baking soda will make it green once it has cooled. This is because the acidic coconut flour reacts with the aluminium. Hope that helps!
My daughter 100% approved, finally, for her PB&J! Thank you!
How do you store it?
So can this stored outside? I remember reading about egg based breads having to be stored in the refrigerator?
Any bread stored in the refrigerator will quickly dry out. It should be safe for a couple days in the counter. If you make more than that, freeze the extra. Also, store it in aluminum foil to keep it the freshest!
Maybe I did something wrong, but mine came out super buttery, like a pound cake. I don’t think it’s going to dry out in the fridge. Thinking about either decreasing the butter or increasing the flour.
Yum, Yum, Yum!!! I was a huge bread eater before we started keto. Made this recipe this morning and it is wonderful.
Will double recipe and make a larger loaf for when the grandkids come and want a sandwich. Thank you for all the time
and research you have done to help all of us that are trying to get healthy and loose weight. Thank you.
That’s amazing Carlene. Hope your grandkids love it too!
Grandkids wanted cinnamon toast so I made another loaf and added some cinnamon, vanilla, and some cocoa powder. They loved it toasted and didn’t realize that it was healthy. Thank you. You have great recipes.
My sister is allergic to egg whites. Do you have an egg substitute that would work for this recipe?
I am also allergic to egg whites but I can use pasteurized eggs (Eddbeather, etc). I wonder if those will work in this recipe?