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fatforweightloss
Hi! I’m Aaron. I'm an Accredited Nutritional Therapist and Advanced Sports Exercise Nutritional Adviser. My aim is to help you through your keto journey by sharing simple keto recipes, low carb recipes, micronutrient expertise, lifestyle decisions and sports & fitness knowledge from the trenches.

Keto Coconut Bread

Keto coconut bread is a fantastic substitute to my regular keto bread that is nut free, gluten free and slightly lower in calories. The bread is fluffy, sliceable and totally delicious. Just make sure you keep some for yourself, because everyone will want a slice of the action.

Keto coconut bread

I received such an overwhelming response to my last almond flour keto bread, that I decided to make a ketogenic bread that was nut free, for all those people who are allergic to nuts, gluten, and possibly even dairy.

I refined this recipe a little bit, by removing the extra coconut oil. Its not necessary when using coconut flour, because the butter and eggs combine better without the extra coconut oil. It toasts better as well.

This bread is by far my most favourite bread I’ve ever made. I’m so glad that I now have a nut free keto bread on offer, so that everyone is able to enjoy the convenience of bread, regardless of their allergies.

Nutrition Facts
Keto Coconut Bread
Amount Per Serving (2g)
Calories 193 Calories from Fat 144
% Daily Value*
Total Fat 16g 25%
Total Carbohydrates 1g 0%
Protein 6g 12%
* Percent Daily Values are based on a 2000 calorie diet.

Making This Keto Coconut Bread Dairy Free

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 also works just as well. Coconut oil would also work, but i preferred switching with olive oil as it has a better taste (especially because you are already using coconut flour in the mix).

To make this recipe, I realised that when using coconut flour, there is a few key metrics that you have to watch out for.

My New Recipe Book

keto recipe book


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)

I’ve found this ratio to work well with almost every recipe. Coconut flour needs more moisture, because the flour is very absorbent. This is why i’ve kept the amount of eggs the same. 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, it is baked in the oven, so resting is not an issue for this recipe.

If you have any coconut flour question, don’t hesitate to comment below! I will attempt to answer as many questions as possible.

Aluminium Free Baking Soda

Please make sure that when you’re baking this recipe, that you use an aluminium free baking soda. When it cools, did you notice a green colour in the bread? Don’t worry, it’s not you, it’s your baking powder. Baking soda with aluminum in it reacts to acidic ingredients like coconut, causing this greenish colour and what many people find to be a “tinny” or metallic taste. Fortunately, this is as easy to rectify as ditching your baking powder for an aluminum-free brand,

Where To Buy Xanthan Gum From?

Xanthan Gum can usually be found in your local supermarket either in the baking isle, or in the gluten free section.

Here are some links if you like shopping from home:

Australia

Amazon

Read more about xanthan gum here

Keto coconut bread

 

Breakfast With Only 5 Carbs

Breakfast in Five

Print Recipe
Keto Coconut Bread
Keto coconut bread is a fantastic substitute to my regular keto bread that is nut free, gluten free and slightly lower in calories. The bread is fluffy, sliceable and totally delicious. Just make sure you keep some for yourself, because everyone will want a slice of the action. 16 Slices, 2 Slices Per Serve
Keto coconut bread
Votes: 1
Rating: 5
You:
Rate this recipe!
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Course Breakfast, Lunch, Snack
Cuisine Ketogenic
Prep Time 10 Mins
Cook Time 45 Mins
Passive Time 45 Mins
Servings
Slices
Nutrition Per Serving
Calories 193kcal
Net Carbs 1g
Fats 16g
Protein 6g
Ingredients
Course Breakfast, Lunch, Snack
Cuisine Ketogenic
Prep Time 10 Mins
Cook Time 45 Mins
Passive Time 45 Mins
Servings
Slices
Nutrition Per Serving
Calories 193kcal
Net Carbs 1g
Fats 16g
Protein 6g
Ingredients
Keto coconut bread
Votes: 1
Rating: 5
You:
Rate this recipe!
Add to Shopping List
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Instructions
  1. Preheat oven to 180 c (355 F)
  2. Put the eggs into a bowl and beat for 1 - 2 mins on high.
  3. Add remaining ingredients and beat again until completely mixed
  4. Scrape into a 9" X 6" loaf pan lined with baking paper.
  5. Bake for 45 minutes. (Remove once a skewer comes out of the middle clean). Serving size is 2 slices. Nutritional values are for 2 slices.

You Will Love These Too!

Keto coconut bread is a fantastic substitute to my regular keto bread that is nut free, gluten free and slightly lower in calories. The bread is fluffy, sliceable and totally delicious. Just make sure you keep some for yourself, because everyone will want a slice of the action. I received such an overwhelming response to my last almond flour keto bread, that I decided to make a ketogenic bread that was Nut free Keto bread, dairy free Keto bread.
 

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About the Author:

Hi! I’m Aaron (FatForWeightLoss). I'm an Accredited Nutritional Therapist and Advanced Sports Exercise Nutritional Adviser. My aim is to help you through your keto journey by sharing simple keto recipes, low carb recipes, micronutrient expertise, lifestyle decisions and sports & fitness knowledge from the trenches.

15 Comments

  1. Patti Blichmann July 17, 2017 at 10:57 pm - Reply

    My sister is allergic to egg whites. Do you have an egg substitute that would work for this recipe?

  2. carlene July 18, 2017 at 3:36 am - Reply

    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.

    • FatForWeightLoss July 18, 2017 at 5:56 am - Reply

      That’s amazing Carlene. Hope your grandkids love it too!

      • carlene July 19, 2017 at 3:00 pm - Reply

        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.

  3. Phan July 19, 2017 at 1:01 pm - Reply

    So can this stored outside? I remember reading about egg based breads having to be stored in the refrigerator?

    • Fezzgig July 20, 2017 at 7:08 am - Reply

      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!

      • Heather July 26, 2017 at 10:24 pm - Reply

        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.

  4. Heather July 19, 2017 at 2:51 pm - Reply

    My daughter 100% approved, finally, for her PB&J! Thank you!

    How do you store it?

  5. Tricia July 24, 2017 at 5:53 am - Reply

    Why did the lower half of the bread come out greenish?? This bread was overpowering with the taste of egg!! Not a fan, sorry

    • support July 24, 2017 at 9:28 am - Reply

      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!

  6. Julia July 24, 2017 at 9:21 am - Reply

    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

    • support July 24, 2017 at 9:27 am - Reply

      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!

  7. Julia July 24, 2017 at 9:26 am - Reply

    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.

  8. Anutka July 26, 2017 at 10:14 am - Reply

    It says the serving size is 2 grams.. is that correct?? 😳

    • Heather July 26, 2017 at 1:17 pm - Reply

      Serving size is two slices.

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