Coconut Flour Bread

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This buttery, dense coconut flour bread is naturally high in fiber and low in carbs, as well as nut and grain-free, and keto-friendly!

Prep Time10

Cook Time29

Total Time39

Course: Baking, Side Dish

Cuisine: American

Keyword: coconut flour bread

Servings: slices

Preheat the oven to 350°F. Line a standard 9x5-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!

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.