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
16 servingservings

Ingredients

  • ½ cup 120 ml melted coconut oil, melted (save some for greasing the pan)
  • 12 12 large egglarge eggs
  • 1 cup (313 oz.) 240 ml (95 g) coconut flour
  • ½ tsp ½ tsp sea salt
  • ½ tsp ½ tsp baking powder
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Instructions

Instructions are for 16 servings. Please modify as needed.

  1. Preheat the oven to 350°F (175°C). Grease a 9x5x3" (23x13x8cm) loaf pan and set it aside.
  2. In a large bowl, whisk together the eggs, and coconut oil.
  3. Add the dry ingredients, and stir until combined.
  4. Spread the batter in the loaf pan. Bake on the middle rack for 40-50 minutes, or until a toothpick comes out clean, after inserting in the center of the loaf.
  5. Set aside to cool for 15-20 minutes, and then slice to serve.

Tips

We love this bread with soups and sandwiches.

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?

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 powder 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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💬 Have you tried this recipe?

What did you think? Please share your thoughts in the comment section below!
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182 comments

  1. Crystal Pullen Team Diet Doctor

    Hi kristin.I want to stop losing weight.cant afford to lose any more weight.what to do? In article it only say go to basic of keto n that i am already doing but still losing weight.What i need to do more? I think i am also losing muscle as my arms are geting saggy.Thx

    Increasing the amount of protein you're eating may be beneficial for both muscle gain and slowing your weight loss. Here is a guide on how much protein is recommended. https://www.dietdoctor.com/low-carb/protein

  2. 1 comment removed
  3. Shazi
    Hi crystal.do you have target fat ranges chart just like protein chart.i found the protein chart in the article you shared.i will be v helpful.kindly share the fat chart as well.thanks.i started keto to control my sugar levels. hope by increasing protein i dont mess with my sugar levels and insulin harmone and able to stop my weight loss.
    Reply: #355
  4. 1 comment removed
  5. Crystal Pullen Team Diet Doctor

    Hi crystal.do you have target fat ranges chart just like protein chart.i found the protein chart in the article you shared.i will be v helpful.kindly share the fat chart as well.thanks.i started keto to control my sugar levels. hope by increasing protein i dont mess with my sugar levels and insulin harmone and able to stop my weight loss.

    Fat should be added for flavor and satiety and which will vary by individual. Check out this guide to fat for more details. https://www.dietdoctor.com/low-carb/how-much-fat

  6. Donna
    We love this bread! The recipe turned out perfectly as directed. It’s our new go-to. Thanks.
    Reply: #358
  7. David Munro
    This is my first attempt at any keto baking and it turned out fine. Not quite as nice looking as the photo but definitely bread like in appearance. Tastes a bit more like coconut cake than bread but at least something to put a bit of ham and cheese on.
  8. Kerry Merritt Team Diet Doctor

    We love this bread! The recipe turned out perfectly as directed. It’s our new go-to. Thanks.

    Great! So glad you enjoyed it!

  9. susanmhuggins
    Agree with David. My first attempt at a Keto bread. It turned out fine but was more like an unsweet coconut cake in texture and taste. Ok with butter on with soup but not sure I’d make it again.
  10. 1 comment removed
  11. Crystal Pullen Team Diet Doctor

    Made this for the first time yesterday and was super disappointed. I followed the recipe exactly how it said and it made enough for about 2 or 3 regular slices of bread. It didn't rise and it was extremely oily and grainy, even sing the normal coconut flour and coconut oil. Would NOT recommend, unfortunately.

    I am sorry you did not love this one. With only 1/4 tsp of baking powder for the 12 serving loaf, it will not rise much at all.

  12. mfcytacki
    Did you use BAKING SODA? Recipe uses BAKING POWDER. Maybe your results would be better?
  13. Frederik
    For my first time baking, it came out rather decent, my only difficulty was that i didnt have a small baking tray so it ended out kind of flat and the fact that it wasnt specified what kind of coconut flour to use. i ended up using the flaky kind that is being sold in my city even so it turned out decent. but the bottom was very oily, maybe i used too much oil.
  14. Jakob Schmidt
    I've turned this into a 'banana' bread with some vanilla and banana essence and a teaspoon of erythritol.
    Still kinda need peanut butter on top, but it's an amazing treat.
    Reply: #365
  15. Crystal Pullen Team Diet Doctor

    I've turned this into a 'banana' bread with some vanilla and banana essence and a teaspoon of erythritol.
    Still kinda need peanut butter on top, but it's an amazing treat.

    Great idea to add the extracts to mix it up!

  16. Carla
    I'm going to try this recipes because it looks so good. The recipe calls for 6 eggs but the video has 12 eggs.....so which is the correct amount? Looks really easy. Also, could I use refined coconut oil instead.... so it won't taste like coconut cake, like some of the reviews have stated?
  17. Kathleen
    Hi I have made. Keto coconut bread and it did not rise
    Reply: #368
  18. Kristin Parker Team Diet Doctor

    Hi I have made. Keto coconut bread and it did not rise

    Keto breads don't generally rise like traditional versions. If anything, check to make sure your baking powder is fresh.

  19. Diana
    I made this bread last night and it was okay. I can see why people who love cornbread would totally love it, but that's not me, unfortunately... I found its taste and texture a bit thick, but otherwise it's fluffy and really easy to prepare. I would recommend it for those who miss cornbread.
  20. Gabriela
    Just made it. Didn't grow much, colour is completely different than the picture.
    The taste is okay, but it is too greasy. Consider using less coconut oil.
  21. me
    I have a question the recipe calls for 6 eggs but the video shows like 12 in the bowl??? Am I missing something is this why some people say the recipe doesn't work well??? Or is the video just a double batch? I want to make but would like to know the difference between the recipe and the video please. Thanks Diet Doctor in advance.
    Reply: #372
  22. Crystal Pullen Team Diet Doctor

    I have a question the recipe calls for 6 eggs but the video shows like 12 in the bowl??? Am I missing something is this why some people say the recipe doesn't work well??? Or is the video just a double batch? I want to make but would like to know the difference between the recipe and the video please. Thanks Diet Doctor in advance.

    The video appears to be a double batch of the recipe baked in a larger (longer) than average loaf pan. The recipe is correct as written.

  23. sue
    Very good. I added some orange peel and a tsp of splenda and smells really nice, not too sweet.
    I made it for 8 (4 eggs, and the 60ml goes to 80 ml both in oil and flour).
    Next time will I will try to add rosemary and bacon, or for a sweet one cinnamon, or coconut or choc chips with no sugar.
    Great to use as base for many combinations.
  24. Heli
    I made this today and it turned out really nice. I used 100g of coconut oil rather than 120g as that's all I had left. Consistency was lovely regardless. I also added some chopped pecans and flaked almonds in the mix too, annoyingly forgot about the pumpkin seeds which would have suited well too. I got exactly 12 slices out of the loaf just as described in the recipe.
  25. Jill Wallentin Team Diet Doctor
    Hello there!
    Thanks so much for your feedback. We've listened, re-tested this recipe, and improved it. We hope once you try it again yourself, you'll notice the difference — and love it as much as we do.
    Happy cooking!

    /The recipe team

    P.S. To keep the comments section up-to-date, we've gone ahead and removed any comments regarding the now-resolved issues. Thanks!

  26. nick
    made this bread this morning, came out just like the pictures and video but it was a little too eggy. next time i make it i will use about 2 less eggs and maybe some heavy cream to substitute the liquid loss from less eggs. also will use some xanthan gum
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