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. It’s easily my favourite coconut bread recipe.
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:
Helpful Tips
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 questions, 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 acts as the “glue” to bind the coconut bread recipe together. Without it, it may not rise as well as shown here in the photo.
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”?
While coconuts are technically not a nut, it is considered a “Drupe” and many people avoid it just to be cautious. However, some people who are allergic to nuts avoid coconut as well.
As an alternative, I’ve created a separate recipe for keto bread that contains just sesame seeds, ground up into 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 Coconut Bread Recipe Recipes
- Keto Sesame Seed Flour Bread
- Keto bread
- Keto Cloud Bread
- Low Carb Bread Mix
- 90 Second Keto Bread
- Keto Zucchini Bread
- Keto Pumpkin Bread with Cream Cheese Swirl
- Keto Cornbread
- Keto Egg Loaf
Keto Coconut Bread
Ingredients
- 7 Large Eggs
- 1/2 cup Coconut Flour
- 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.
Need A Keto Shopping List?
Check out my keto foods list with free printable pdf and flavour pairings guide.
Tips & Notes:
Aluminium-Free Baking Powder
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. 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).Do You Know Your Macros?
Check out my free personalised macro calculator
Lee Kelly says
Hi Aaron, can I steam instead of oven bake with the same ingredients?
FatForWeightLoss says
Hi Lee, I wouldn’t recommend steaming bread like this.
Anu says
This is fantastic! The only changes I made was to add 2 tablespoons of granulated erythritol and approximately 1 tsp of instant yeast merely for the flavour, and I upped the salt to 1/2 tsp as I only had lightly salted butter at hand. Like some other reviewers, I melted the butter before adding it and used a silicone loaf pan so I didn’t need to grease it, no problems there! I also added some poppy seeds to the top for a bit of oomph, and it baked perfectly in 50 minutes in my fan forced oven at 180 C. After it was done and I had checked with a toothpick, I let the loaf cool in the oven with it switched off and the door open so it wouldn’t collapse too much. It still sank a bit, but no matter, I’m used to it with keto breads, so all in all I’m a very happy bunny. Thank you so much for sharing this, I will definitely make this again. I might try making 1 1/2 times the recipe for a taller loaf, since I was able to slice this into 19 slices with the original amounts. Obviously, I will increase the baking time then and maybe lower the temperature as I don’t want he top to burn, it already looked quite brown with this bake!
Shivana says
Hi,
I am excited to try this recipe however I have my concerns with the nutritional facts and need some guidance. I am a diabetic and hypertensive. I found that the percentage of saturated fat 31% and cholesterol 32 % is a bit of a concern and whether its healty .i know this keto bread is suppose to be healthy low carb stuff butwhen compared to other nutritional values as mentioned above, ,I need to know that the overall value results in a beneficial process.
Please provide some insight and humbly await your guidance accordingly.
FatForWeightLoss says
Hi Shivana, those are based on RDA’s, which may not be accurate for you. Nutrition is very personal, so make sure you are working with a nutritional professional in person (like myself) who can guide to through recipes like this for your own personal plan.
Wayne says
Awesome! I will definitely try this bread, thanks Aaron!
Jill says
I followed the directions in the recipe exactly and after I left it to cool for awhile, it collapsed. Any idea why?
FatForWeightLoss says
It sounds like the bread went from hot oven to a cold environment. Would that have been the case?
Mike says
Great recipe! If you don’t care about this being keto and want to make the bread more dense, how much more coconut flour or other type of flour like arrowroot, tapioca, cassava, tigernut or more coconut could you add to make this more bread-like?
FatForWeightLoss says
You would have to experiment with this yourself sorry Mike
Kar says
Can i substitute golden flaxseed meal (powder) to replace Xantham gum? And how much if ever? Thanks!
Kar says
Hi, I want this hopefully to be dairy free (except eggs it’s fine) hence, can I substitute the olive oil to Hempseed oil? Please confirm. Thanks!
Ana says
Hi! I can’t wait to try this recipe, however, would you happen to have a, what I like to call, “college kid version”
basically something smaller and possibly made in the microwave? Asking for a friend.
FatForWeightLoss says
Hi Ana, yes please search for my 90-minute keto bread recipe 🙂
Brian says
Is dessicated coconut same as coconut flour? If not, can i still use it to make bread? Do i use the same quantity?
FatForWeightLoss says
Hi Brian, good question.
Coconut flour is much finer than desiccated coconut, so this will not work. Sorry!