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
Sue barber says
Some thing to spread pate on thanks
Natacha Green says
How many grams in one serving of this bread? It only says 16 servings, but it would be practical to know the grams as well.
Thanks
Ela says
Your recipes are awesom, but cup means nothing to me, we use grams. So what is the ratio?
Thank you
FatForWeightLoss says
Hi Ela, thanks for the feedback. I’ll add the metric amounts to the recipe.
Jacky Khoo says
we will waiting for your metrics amount
Gayle says
A cup is normally 250g or 240ml
Half cup is 125g
Quarter cup 60g
And 1/3 cup is 80
Hope this helps
Cherryl Bas says
Hi Aaron. If I use oven toaster to bake the bread, how do I do it? Thank you
FatForWeightLoss says
Hi Cherryl, you’ll have to improvise here a little since I haven’t tried using this appliance before.
Meme says
I don’t have xantham gum. I’ve read that ground flax seed is an alternative substitute. Any tried this?
FatForWeightLoss says
Sure! try my keto seeded bread as well 🙂
Duarte Cardoso says
Hello,
I would like to know if i can replace the xanthan gum with powder gelatin? if so, what is the ratio?
Thank you so much.
Kammi says
Hi Aaron,
The nutrition fact is for 1 slice, correct? Thank you for your informative website!
FatForWeightLoss says
This is correct. Thanks Kammi 🙂
Judy kruizinga says
Thank you for demonstrating how to make the keto bread and for answering the questions. I am very new to keto so I do appreciate recipes and videos.
nz says
i want to bake this in convection oven. What temperature should i set the microwave oven on and for how long
FatForWeightLoss says
I’d set 10C (20F) higher
Susan says
Except for the xanthum gum I followed this recipe exactly. While it was pretty tasty it did not look like your picture. It was not as fluffy and much more yellow. We only eat local farm fresh eggs so that might explain the yellow but maybe I need to use a little more coconut flour?
FatForWeightLoss says
Hi Susan. The fluffyness comes from the eggs, specifically the egg white (in combination with the baking powder). Xanthan gum is the “gluten” that holds the air in the bread, and therefore allows it to rise. This is likely the cause that your bread is flat.