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
Colin says
Is it best to melt the butter first, just tried to make the bread and I think the butter was to lumpy. The bread also stuck to the grease proof paper
EHPIUM says
Used this recipe twice. So simple and works well every time. Thank you so much! Now I can have “bread” and its so simple to make!!!
FatForWeightLoss says
Thanks so much! 🙂
Jeannie Mace says
How many slices should I get per loaf?
FatForWeightLoss says
I usually get anywhere from 12-16 slices.
Barb says
This recipe is a definite keeper. Very easy to make and delivious
Rachael Chew says
Hi, i put my bread in the freezer 1 day after i bake the bread. Its been more than 2 weeks, is it still fine to eat?
FatForWeightLoss says
It should be fine, I’d defrost and check to make sure there is no mould or change to original product.
Jan Long says
Has anyone added shredded cheese to the batter? How was it?
Maggie says
Hey
I just made the bread but added : hemp hearts and chia seeds and flax meal and wheat germ , also full fat cream for more moisture … wish me luck
twy says
how did it turn out?
Charinha says
Family loves this recipe! Easy to follow and it’s very moist and tasty. We made grilled turkey sandwiches for dinner and it was a hit! Thank you!
FatForWeightLoss says
Thanks so much Charinha!
Janet says
I made the bread, enjoyed the flavor and texture, but the bread did not rise so it was very dense. Is there a way to get it to rise?
FatForWeightLoss says
Hi Janet. Are you looking for it to rise as regular bread does? Usually, good quality eggs will help this bread rise, along with the binding agent which helps trap the air and force the bread upwards.
Monique Battle says
Hello! My husband and i made the bread and it was delicious! The only issue we had was then read didn’t really rise. Can you advise if there was something we may have done incorrectly to have this happen and what we can do differently?
FatForWeightLoss says
Are you looking for it to rise as regular bread does? Usually, good quality eggs will help this bread rise, along with the binding agent which helps trap the air and force the bread upwards.