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 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.

More recipes from Maria Emmerich

You might also like

1 2 3 4 5

207 Comments

  1. Shea
    Hahaha! It's a marbleized blue/green now. Still really good! But maybe I'll try adding more cheese next time. I used about a cup. But I just realized that it was a medium cheddar, not sharp. I'll make sure to get sharp for the next one.
  2. Shazi
    Hi peter.i am no more in ketoses.Got my ketone test yesterday as negative.Am i still fully fat adapted?do reply.thx
  3. Shazi
    And peter i am still waiting for your reply to how much is it important to get fasting insulin test done? thanks
  4. Peter Biörck Team Diet Doctor
    Hi Shazi!

    I'm not sure why you would like to do a fasting insulin test ...but it's normally not important ... if you are diabetic or think you are close being diabetic then you should discuss this with your physician.

    If you have been in ketosis for a while and get out of ketosis in one or a few days (for some reason) and then are back in ketosis again then I would say that you probably are fully fat adapted. :)

  5. Shazi
    Yes peter i was diabetic since 2008 but after starting keto diet its been 1 yr and 2 months now i have lost weight from 58kg to 47kg.my hba1c is 5.3 and i had my serum fasting insulin test came out 1.80(2.6-24.9) it was on lower side but i felt good.DR BERG and Dave fieldman thinks fasting insulin is v imp for a diabetic.According to Dr joseph kraft also it is imp.u can see his reserch.i can say i am no more diabetic only when i avoid eating carbs because one day when i had one indian bread(roti) my sugar was 208 but nxt day i had my keto stuff n all was ok.on 14th feb 2018 my ketone were 1.5 and when i checked again on 10th july 2018 it came out negative.is it very imp to be in ketosis if i am on keto diet?fat adapted person must be in ketoses?dont want to lose more weight so its ok if i am not in ketoses?thx
  6. Shazi
    If i want to be in ketosis again can i take the 2 week low carb challenge again?
    Reply: #207
  7. Peter Biörck Team Diet Doctor
    Hi!

    If you are a member I would recommend our keto meal plans. :)

    If i want to be in ketosis again can i take the 2 week low carb challenge again?

  8. Afelle
    I've tried this recipe twice. The first time it barely rose, but toasted it was ok. The second,I separated my eggs, beat the whites a few minutes and added quarter teaspoon baking soda to the dry ingredients. Better rise,though nothing like the picture. I'll try again, not because I'm nuts, but because I've been baking (bread) too many years to not get a decent loaf out of this. I'm wondering if there's some missing ingredient, detail or step in this recipe. The others I've tried so far have been good.

    Next time, I'll use butter, not coconut oil, and only about half of it. I wonder if the amount of oil 's making it heavy, hard to rise? That's thick dough for so little leaven. I like coconut, but not in everything and the bread's too oily. Also next time, I'll sift three times. My color was fine. I'm in the US and used US measurements.

    If it comes out any better, I'll post in comments.

    Reply: #211
  9. ali
    Afelle, looking forward to updates! I wanted to try it but all these reviews make it sound terrible.
  10. Sophie
    I’m making my first loaf. Notyet convinced. I didn’t use 6 eggs and I added water and oil and a bit of coconut milk?

    I had a bit leftover which I decided to try as a pancake. It was ok. If I had a real bread yearning or something to go with eggs and bacon it would be ok. It was quite filling. I now need to count the carbs I used. If it’s too many I’ll give it a miss. The birds can have it.

  11. Jovana
    This is by far my favorite lchf bread, but instead coconut oil, I use melted butter or olive oil - less than it says in original recipe. It says 1/2 cup, but I use around 1/3. So maybe you are right about that.
    It has never turned out green or something similar, and because I don't use coconut oil, it is more like bread then a cake. And I can't count how many times I've made it. I like it better when toasted, but it is just fine without that.
  12. Joan
    What size pan?
1 2 3 4 5

Leave a reply

Reply to comment #0 by