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
Debbie MacRae says
Hi I was looking for a recipe for my son as he suffers from severe ulcerative colitis & can’t eat normal bread.He’s not supposed to have baking powder so can I use baking soda instead.
FatForWeightLoss says
Yes of course, just use 1/2 of the amount.
Sophia says
This looks awesome! Gonna try it today!
Do you think I can make it in a muffin tray? (*as bun bread)
Thx
FatForWeightLoss says
Sure! You could even try my 90 second keto bread, since it’s made in a mug 🙂 https://www.fatforweightloss.com.au/almost-instant-keto-bread/
Ness says
Mine didnt rise at all, I followed the recipe exact. Any tips?
FatForWeightLoss says
Use fresh eggs, and follow the recipe to a tee – did you change anything?
Thea Schneider says
This sounds great but wonder if I can I make this in bread machine and what would need to change?
FatForWeightLoss says
Here are some tips when it comes to making this bread in a bread machine:
Mix the ingredients in a bowl before adding to the bread maker
Set the loaf size to medium.
Set the crust to light.
Use the regular quick bake setting.
Anu says
Apologies if I have reviewed this already, but I don’t see my comment so I’m writing this again! This recipe is marvellous 🙂 I made this into bread rolls by using silicone egg rings to help them keep shape, and I also added 1 teaspoon of instant yeast for flavour and 5 drops of pure stevia. This made 8 bread rolls that baked in 50 minutes (at 160 C in my fan forced oven) and was delicious sliced and toasted with butter. Thank you so much for this recipe, I will be making this often!
Andrew says
Really enjoyable bread. Tasted amazing with rhubarb-blueberry jam and cream cheese. Thank you for this recipe.
Deborah Nader says
Looks and smells delicious 😋. But mine didn’t rise very much
Ape says
Sounds really tasty and I am trying this today, but, can you tell us how many servings this bread can have and , if possible, total weight for this bread?
Kitty says
For a low-iodine diet, can this bread be made using only egg whites, instead of whole eggs? How much egg white would you suggest using in lieu of the 7 whole eggs that the recipe calls for?
sara says
Hello!
I’m going to try this recipe, but… is there a chance to get measurements in grams?
Thank you!
FatForWeightLoss says
Hi Sara, you just need to switch the measurements over to metric 🙂 I hope that helps!