Keto coconut-flour bread

Keto coconut-flour bread

We almost called this one "Almost Cornbread." But... well... no corn. Don't let that stop you from pairing it with chili. Or spread the butter on thick and serve it up with a big bowl of bone broth. Primal satisfaction!

Keto coconut-flour bread

We almost called this one "Almost Cornbread." But... well... no corn. Don't let that stop you from pairing it with chili. Or spread the butter on thick and serve it up with a big bowl of bone broth. Primal satisfaction!
USMetric
12 servingservings

Ingredients

  • ½ cup 125 ml (60 g) coconut flour
  • ¼ tsp ¼ tsp sea salt
  • ¼ tsp ¼ tsp (1.1 g) baking soda
  • 6 6 eggeggs
  • ½ cup 125 ml melted coconut oil

Instructions

Instructions are for 12 servings. Please modify as needed.

  1. Preheat the oven to 350°F (175°C).
  2. In a medium sized bowl, sift together the dry ingredients.
  3. Slowly add the wet ingredients into the dry ingredients and stir until very smooth.
  4. Grease a small bread pan and fill about ⅔ of the way full with batter. Bake for 40-50 minutes, or until a toothpick comes out clean.

Tip!

Love this bread with soups. Love this bread for sandwiches. Or, how about a "pick two": soup and half a sandwich? Enjoy!

This bread is neutral in flavor but if you want to you can add your favorite spices or why not try 1-2 tablespoons of our holiday bread seasoning?

Storing

You can store this bread in the fridge for 3-4 days or in the freezer for up to 3 months. Make sure you slice the bread prior to freezing it and place parchment paper between each slice. That way you will always have easy access to the number of slices you need.

We recommend using a toaster or toaster oven for reheating.

Troubleshooting

Did your bread turn green when baking it? It has been known to happen with this recipe. Don't worry, it's perfectly safe to eat.

The green color is the result of a chemical reaction between the leavening agent, in this case baking soda and chlorophyl or chlorogenic acid. This reaction is most common in recipes using sunflower seeds or meal but has been known to happen with other flours as well.

To prevent this from happening you can reduce the amount of baking soda by one third and/or add a couple of teaspoons of vinegar or lemon juice to the wet ingredients before adding them to the dry ones.

About the recipe

This recipe is part of a collaboration with Maria Emmerich, a best-selling American cookbook writer. Check out her website for more keto inspiration and recipes.

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253 comments

  1. Kristin Parker Team Diet Doctor
    That number is going to vary from person to person. Some can be in ketosis with a higher carb intake than others. The best way to know for sure is with a breath or blood ketone monitor.
    --Kristin
  2. Jennifer
    I made this tonight on a whim. I should have read the comments first! Mine did not rise and it turned green. My son pointed that out, of course, and I told him it’s Christmas bread LOL it wasn’t bad, it’s a very neutral tasting bread. It tastes better with lots of butter, I probably won’t make it again.
  3. Kurt
    This is the best bread recipe that I have tried. This works well with a double batch in a standard size loaf pan. Also in the double batch I have used 3/4 cup of coconut flour and 1/4 cup almond flour, which appears to avoid the green tint issues. To make this fluffy I have been whisking the eggs in a mixer to add air before the dry ingredients. Bake time increases to 55 minutes with the double batch.
  4. Pauline
    This is my first week on a Keto diet so everything is new. My first attempt at a bread recipe was not to bad. I followed the recipe to the letter and I did not get any green color. The loaf rose slightly but not like regular bread does and it was a little oily. It wasn't the greatest but I was able to eat it. I read the comments about the egg taste but I mostly tasted Almond. I put a little butter on it, had a cup of tea, and called it a day. I would like to try something really scrumptious so I'll keep trying the recipes until I do. I think a little sprinkle of cinnamon would add to it.
  5. Kyle
    DO NOT MAKE THOS BREAD! It was so horrible I had to spit it out.
  6. DMG6640
    I tried this recipe and ended up with 2 lumps of bread, but most of it was stuck to the tin which ended up in the bin! Don’t know what went wrong, but will not be using again.l
    Reply: #261
  7. Seal10
    Tastes like scrambled eggs.
  8. KetoFab
    I also found that this was extremely eggy. Pretty overpowering.

    It's very, very light and moist though.

  9. Kimberley
    Although I have enjoyed the other keto bread recipes, I thought I would give this a try. Total waste of ingredients - it's awful. Very dense and very oily. And it tastes like scrambled eggs soaked in coconut. Will not do this again.
    If only it looked like the picture :)
  10. Jacqueline
    I modified this recipe as I could see that the bread would be very dense and heavy.
    Have just finished eating a slice with my dinner and it was lovely and light and tasted good with our chilli.
    I reduced the eggs to four and the coconut oil to 1/3 of a cup.
    I sifted the dry ingredients and added the coconut oil and egg yolks. I added some milk until the dough resembled thick cake mix.
    I whisked the egg whites to stiff, peak forming consistency and folded it gently into the cake like mixture, the baked for the prescribed time.
    Very pleased with the outcome
    Reply: #263
  11. DPS69
    You're a poet and you didn't know it!
  12. jeff
    Horrible. Waste of time. Baking soda? I don't want soda bread. 1/2 cup coconut flour and 6 eggs. Might as well make an omelet. Someone with no sense of baking and recipes put this together on a whim. It has no science to it. forget abawt it. There's better ones on line that include baking powder and the appropri
  13. Pat
    Thank you! I used your modifications to make the bread and it tastes great!
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