|Cook Time||Passive Time|
*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 an aluminium-free baking powder.
The reason is that if you accidentally use too much (more than indicated in the recipe), it can create a green colour in the bread.
Don’t worry, it’s not you, it’s your baking powder. Baking powder with aluminium 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 doesn’t make the bread harmful to eat, it just might look a little strange. It’s perfectly fine to eat.
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 prefer using olive oil as it has a better taste (especially because you are already using coconut flour in the mix).