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Ultimate Keto Coconut Flour Bread

This Ultimate Keto Coconut Flour Bread is a true game changer for anyone on a low-carb, gluten-free or ketogenic diet. With a perfect bread-like texture and a delightful hint of coconut, this bread is ideal for sandwiches, toast, or just by itself with a pat of butter.
Course Breakfast
Cuisine Keto
Keyword Coconut Flour Bread, Gluten-Free Bread, keto bread, Low Carb Bread
Prep Time 15 minutes
Cook Time 45 minutes
Total Time 1 hour
Servings 12 slices
Calories 150kcal

Equipment

  • Medium bowl
  • Large Bowl
  • Hand mixer or whisk
  • 9x5 inch loaf pan
  • Parchment paper (optional)
  • Spatula
  • Toothpick
  • Wire cooling rack

Ingredients

  • ½ cup Coconut Flour (60g / 2.12 oz)
  • ¼ cup Psyllium Husk Powder (28g / 0.99 oz)
  • 1 tsp Baking Powder (4g / 0.14 oz)
  • ½ tsp Sea Salt (2g / 0.07 oz)
  • 6 large Eggs
  • ½ cup Unsalted Butter, melted (113g / 4 oz)
  • 2 tbsp Extra Virgin Olive Oil (30ml)
  • ½ cup Warm Water (120ml / 4.23 fl oz)
  • 1 tsp Apple Cider Vinegar (5ml)

Instructions

  • Preheat your oven to 350°F (175°C). Line a 9x5 inch loaf pan with parchment paper or grease it well.
  • In a medium bowl, whisk together the coconut flour, psyllium husk powder, baking powder, and sea salt until there are no lumps.
  • In a separate large bowl, beat the eggs until they are frothy. Gradually add the melted butter and olive oil while continuing to beat.
  • Stir the dry ingredients into the wet ingredients until fully combined. The dough will be slightly thicker than traditional bread dough.
  • Add warm water and apple cider vinegar to the batter, mixing thoroughly. Let the mixture sit for a minute to thicken slightly.
  • Transfer the batter into the prepared loaf pan and smooth the top with a spatula.
  • Bake for 45 minutes, or until the top is golden brown and a toothpick inserted into the center comes out clean.
  • Remove from the oven and let the bread cool in the pan for 10 minutes, then transfer it to a wire rack to cool completely before slicing.

Notes

Ensure your eggs are at room temperature for the best results.
If you're dairy-free, you can substitute the butter with coconut oil.
Store the bread in an airtight container in the fridge for up to a week or freeze for up to 3 months.
Toasting the bread brings out a nuttier flavor and enhances the texture.

Nutrition

Calories: 150kcal | Carbohydrates: 8g | Protein: 5g | Fat: 12g | Fiber: 6g | Net Carbs: 2g