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When I’m in the mood for bread but watching my carbs, I reach for this coconut flour bread recipe. Coconut flour is naturally high in fiber and low in carbs, as well as nut and grain-free, making it a great allergy-friendly option. Plus, this bread is suitable for a keto diet, too! I love its great buttery flavor and dense texture that goes perfectly with a pat of butter or a smear of jam!
Coconut Flour Bread Recipe
This keto-friendly coconut flour bread is a great low-carb alternative to my favorite easy gluten-free bread recipe. I made this naturally gluten-free bread with just a few simple ingredients, and it’s easy to make it dairy-free, too! It’s great for both sweet and savory meals, and it toasts up well the next day.
Ingredients
- Eggs: Help hydrate the coconut flour and bind the bread together.
- Unsalted Butter: Adds moisture and helps create a tender bread. For a dairy-free option, use refined coconut oil.
- Almond Milk: I used plain, unsweetened almond milk, but any plant or dairy milk will work.
- Apple Cider Vinegar: Helps the bread rise and enhances the flavor.
- Honey: Sweetens the bread.
- Coconut Flour: This high-fiber, low-carb flour alternative helps to create a light and airy bread.
- Baking Powder: Helps the bread rise in the oven.
- Psyllium Husk Powder: Binds the dough and helps to give it elasticity that mimics bread made with gluten.
- Salt: Enhances the flavor of the bread.
Tips and Suggestions
- I recommend using a metal baking pan for the most even bake. Line the pan with parchment for easier release.
- Coconut flour absorbs a lot of moisture so it does need a lot of liquid and eggs to bind properly.
- Let the batter sit before baking to allow the coconut flour to hydrate properly.
- Take care not to overbake the bread; the loaf should be firm to the touch when it is done.
- Let the bread cool to room temperature before slicing to reduce the risk of crumbling.
Is Coconut Flour The Same As Shredded Coconut?
No! Coconut flour is much drier than shredded coconut, and it is ground much, much finer. Shredded coconut will not bind properly, even if processed into a smaller powder.
Does This Bread Taste Like Coconut?
Not really. Coconut flour has a distinct coconutty scent, but it doesn’t contribute much flavor. This bread is slightly sweet and slightly savory. It has a buttery flavor and a dense texture.
Can I Make This Bread With A Different Kind Of Flour?
I don’t recommend it. Coconut flour absorbs a lot more moisture than most other flour alternatives, so you will need a lot more of any other kind of flour to get the same results.
Storage Instructions
Store coconut flour bread tightly wrapped in plastic wrap at room temperature for up to 4 days, in the refrigerator for up to 1 week, or in the freezer for up to 2 months.
More Coconut Flour Recipes to Try!
- Coconut Flour Banana Bread
- Coconut Flour Pancakes
- Coconut Flour Muffins
- Coconut Flour Chocolate Chip Cookies
Coconut Flour Bread
Ingredients
- 5 large eggs
- ½ cup unsalted butter, or refined coconut oil, melted
- ½ cup plain unsweetened almond milk
- 2 teaspoons apple cider vinegar
- 1 tablespoon honey
- 1 cup coconut flour
- 1 teaspoon baking powder
- 1½ teaspoons psyllium husk powder
- ¼ teaspoon salt
- Sesame seeds, optional, for topping
Instructions
- Preheat the oven to 350°F. Line a standard 9×5-inch loaf pan with parchment paper and set aside.
- Add the eggs to a large mixing bowl or bowl of a stand mixer and beat for about 1 minute.
- Add in the melted butter, almond milk, honey, and vinegar. Beat until combined.
- Add in the coconut flour, baking powder, psyllium husk powder and salt. Beat until combined.
- Add to your loaf pan and spread the top evenly.
- Sprinkle with sesame seeds if desired.
- Bake for 35-40 minutes or until a toothpick comes out clean.
- Let cool completely, then slice and enjoy!
Notes
- I recommend using a metal baking pan for the most even bake. Line the pan with parchment for easier release.
- Coconut flour absorbs a lot of moisture so it does need a lot of liquid and eggs to bind properly.
- Let the batter sit before baking to allow the coconut flour to hydrate properly.
- Take care not to overbake the bread; the loaf should be firm to the touch when it is done.
- Let the bread cool to room temperature before slicing to reduce the risk of crumbling.
- To store: Wrap the bread tightly in plastic wrap and store at room temperature for up to 4 days or in the refrigerator for up to 1 week.
- To freeze: Wrap the whole loaf or individual slices in plastic wrap to store for up to 2 months.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
How To Make Coconut Flour Bread Step-by-Step
Preheat the oven to 350°F. Line a standard 9×5-inch loaf pan with parchment paper and set aside. Add 5 large eggs to a large mixing bowl or bowl of a stand mixer and beat for about 1 minute.
Add in ½ cup of melted unsalted butter, ½ cup of almond milk, 1 tablespoon of honey, and 2 teaspoons of apple cider vinegar. Beat until combined.
Add in 1 cup of coconut flour, 1 teaspoon of baking powder, 1½ teaspoons of psyllium husk powder, and ¼ teaspoon of salt. Beat until combined.
Add to your loaf pan and spread the top evenly. Sprinkle with sesame seeds if desired.
Bake for 35-40 minutes or until a toothpick comes out clean. Let cool completely, then slice and enjoy!
