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!
12 servingservings


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


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.


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?


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.


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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  1. Ally
    Don't know what we did wrong. The batter was quite watery. It cooked in 15 minutes in the over. The bread had two layers. Egg at the bottom and dense coconut bread at the top. wasn't really fit for consumption.

    Felt nauseated !

    What did I do wrong ?

  2. Keylla
    Mine looks amazing! Tastes great with a little butter. I can certainly smell the eggs but it is a great alternative for something to have with soups!
    It's a keeper! Thanks
  3. Stefan
    Awful! Please diet doctor stop giving us dry ingredients in ml. I'm sorry but it has to be by weight. Millilitres for a dry ingredient means nothing to me. Loaf turns out awful cuz I used the usa's dreadful cup measurements and Google told me it was way more in grams than I needed. My loaf was like scrambled egg before it even hit the oven. I could scream.
    Replies: #5, #13
  4. Jovana
    Thank you for this recipe! Mine turned out just fine, a bit thicker than in the picture, but it really feels more like bread than any other recipe we've tried! Yum! It's even better than " The Low-Carb Bread", in our opinion. And easier to prepare :) Cheers!
  5. Jovana
    I had the same problem until I bought measuring set... If it helps, 1 cup is exatly 250ml, maybe you can use some of your glasses for measuring?
  6. Reagan
    For those of you complaining about measurements in metric, two things: There is the option to change it in the recipe it says Metric or US, secondly its called the internet, find a converter...
  7. Tony
    Thanks for the "amazing" tip reagan. Funny I never thought to do that wow......

    Changing to metric shows a dry ingredient as ml. This is foreign to me. I want it in grams. And the fact us and Australian and uk cups all seem to differ I'll stick to grams or I won't go near a recipe otherwise.

  8. Linda
    I made it today n for some odd reason it came out BLUE!!! I followed the recipe!! I feel xhausted....
  9. Mike
    I made this yesterday using the 6-serving scale. The initial batter was very eggy but mixed together quite well. -- The inside turned out blue / green and stuck to the pan. The outside was a nice brown, but not burned. (I used a decent amount of coconut oil smeared over the pan using a paper towel.) It did not rise much, and the texture was more like a cake. Which is fine, but I am wondering what went wrong? The smell and taste of eggs is quite pronounced. I used liquid coconut oil -- is that going to be all that different from melted? It seems like this could benefit from some additional flour of some type...? I am wondering if I used a bit too much salt and baking soda, as my measurements were not exact.
  10. Caroline
    Mine went a bit green too but tastes fine - I read somewhere that something called chlorogenic acid which is naturally in some foods like sunflower seeds turns things green and now I'm trying to find out if coconuts contain this too.
  11. steph
    The bottom half of mine is greenish. Top half white/cream. Funny.
  12. Laura
    I'm so glad to see someone else's turned out green! I was wondering what went horrible wrong. Personally not a fan of this bread but maybe I did something wrong hahah
  13. sandra_nz
    I agree. This is a fundamental misunderstanding of how metric measurements are used in cooking.
    I've taken to copying out the recipes on this site and converting them on my paper copy, but it would be really nice if this could get fixed. I see it has been raised in several recipe threads already.
  14. Niklas
    US citizens, adapt and overcome.

    Your measuring system is flawed, rotten to the core and utterly useless, impossible to use for any kind of engineering or scientific work. Non intuitive and much to complicated for it's value compared to the international system of measurements.

    You are the ones who are in the wrong side in this debate, well ... it's not even a debate aymore - the question is settled a long time ago.

    It is the USA, Liberia and Burma that still is on the imperial system, perhaps you could gain some insight from that factoid.

    Get over your medieval measurement system and take the step into the modern world.

    Replies: #18, #165
  15. Tom
    I do a bit of low carb baking and would urge caution with consuming a lot of coconut flour. It is very easy to consume huge amounts of fibre. - e.g. for a 1 egg per portion chocolate ramekin pudding I only use 10g of coconut flour which is plenty.
  16. Bernadette
    My bread turned out like the picture. Used the U.S. measurements. I used an immersion blender on the eggs/oil then slowly added the dry ingredients. Used a pan spray, baked for 45 minutes. The bread turned out with a slight pastel blue/green on the bottom layer. Has a texture like corn bread. Not bad, but too small for a sandwich, IMO.
  17. Rachel
    My bread (was it bread or cake?) I followed the recipe exactly, it didn't rise at all it was flat, I really greased the tin and it stuck!
    It tasted okay, I might put fruit in it next time as it needs something else and don't toast it, it doesn't toast, it just cooks it some more and makes it really dry!
  18. Lori Miller
    Former engineer here. The only confusion here seems to be measures of weight (grams) vs. volume (liters). The confusion isn't likely from Americans since we bake with cups and teaspoons.
  19. 1 comment removed
  20. Kristin Vetromile
    Mine just came out. I like the flavor and texture, but I like coconut. Mine didn't rise at all, so much better with just some butter on it for a side than as sandwich bread. Also mine came out a green color, not sure why that happened other than if the recipe was only supposed to have egg whites instead of whole eggs. I will make it again.
  21. Jan
    This and most of the low carb breads I try don't rise much. This didn't get over one inch and was greenish, but the flavor was good. Does anyone know why it was flat? Not enough mixing?
    Reply: #37
  22. Evie
    Mine was light green from the middle to the bottom. Other than that it looked gorgeous; it rose nicely! I made it in a small silicone pan so it didn't stick. But the taste? So greasy!! Ick.
  23. biggus
    US measurements worked fine in the 18th century, here in the 21st, we (read, the world) use metrics, thus ml for liquids, and grams for weight. Come join us in the future. If all recipes were given in grams and millilitres, there could NEVER be any confusion, because a gram is a gram. It ain't hard people.
  24. Caroline
    I made my own coconut bread the other day and it worked well. I suggest using the following ingredients:

    75g coconut flour
    2-3 large egg yolks
    7-8 large egg whites ,beaten to stiff peaks
    10 ml/2 t baking powder
    2ml XAN xantham gum
    Butter: 80g
    200 or so ml water (all coconut floors absorb water differently,you're looking for a just-pourable but very thick batter)
    Salt to taste

    Mix dry ingredients. Add egg took,water and butter. Fold in eggs whites (although the batter is quite thick so you might end up just mixing them in). bake for 35 -40 mins.

    P.s. you can use the extra egg yolks for mayo or homemade ice cream.

  25. Eddie
    IMO, the best recipe for low carb bread is to not bother at all. I think on a LC diet, the best thing to do if you can is Just forget about bread. Some LC breads turn out ok, but they are not worth the effort and the cost is usually quite high.
    Reply: #45
  26. Stephanie
    Just wasted money on this recipe. Don't like the chemical reaction that gave me green 'bread'. Used a small bread pan, it rose a little, but not enough for a sandwich. Would not recommend or make again.
  27. Linda
    I used this recipe and it looked nothing like the photo above. I used a small pan but the recipe only filled the pan halfway which is why mine is rather flat. It tastes like cornbread for sure, now if I could get rid of the bottom half turning green, I would consider using this recipe again. It did stick to the bottom of the pan, but I think it's because my batter was kind of thick. In hindsight I think I should have added an extra egg or two. Eggs are different sizes, so it would be good to know how much volume of eggs would produce the right results. Thanks for the recipe and for allowing me to add my two cents worth.
  28. Corinne
    I am in the UK. I made the bread exactly as the recipe and it was lovely! I just used a measuring jug for the flour so I got the ml correct. And was exact with the bicarb of soda and salt. I've sliced it and frozen it so that I can have a slice whenever I feel the need. Tastes like a light cake. Yummy.
  29. Barbara Simoes
    I found a recipe on Pinterest that I use as my bread recipe. It is so easy to make and is cooked in the microwave for one minute! It is written to make individual servings, but I measure out the dry ingredients and have about ten individual servings on standby! When I want a bun for a hamburger or whatever, I just add the wet ingredients!

    1 TBSP coconut flour (1.5 carbs)
    2 TBSP ground flaxseed (@3 carbs)
    1/2 tsp. baking powder
    2 grinds of salt
    2 tsp. diced cold butter (I've used coconut oil if adding cocoa for a "chocolate cake" or olive
    oil for ease with this recipe.
    1 egg
    I mix it together with a fork in a Pyrex ramekin--no greasing required and microwave for 1 minute.

    As I indicated above, I've altered this by adding 1 TBSP of cocoa and 1.5 TBSP of sweetener
    for a dense chocolate cake that is not too sweet. I then sometimes pour almond milk over it for another variation. You could add herbs or cheese or anything. It is very forgiving. Let me know if you try it and if you like it. I find it is very filling. I count it as 4.5 carbs. Enjoy!

  30. vicki
    Mine turned out just fine. I am in Canada and the measurements were perfect. Mine looked more yellow than the photo and the finished product looked like a lemon loaf. It's pretty tasteless but with butter, it fills the "gap" for a bit of bread. No complaints regarding the recipe at all. Thanks for sharing, it great to have any alternatives that keep us on track!
  31. Lauren
    Most disgusting tasting bread EVER. In my opinion the only way this would taste good to you is if the only bread you had ever eaten previously was moldy wonder bread. UGH. Never again.
  32. Miko
    It worked for me. No green. But not big on the bland taste on its own. I added garlic butter. Much better....
  33. Cheryl
    This recipe is disgusting. I'm a good cook so I know what I'm doing when it comes to following recipes and this failure wasn't due to my not having followed the directions. I took one bite and debated spitting it out. That was all I could get down. Save your ingredients and time - this one's a total bomb.
  34. Jacqueline
    I made this and was quite pleased with the results, although It would be really helpful if the flour could be measured in grams. Coming from the West of England, I really miss a good old fashioned Cream Tea, this bread/cake would make a perfect scone substitute served with thick clotted cream and crushed berries.
  35. Andrea
    This is OK, though its more coconut cake than white fluffy bread. Like the other comments above, mine turned green, hardly rose and came out quite flat (from a pound loaf/cake tin). It tasted OK when I ate it with some spicy mayo to hide the sweetness of the coconut. Don't think I'll make it again. I'm in the UK but the ml measures made no sense, so I used cups instead.
  36. paul
    being a european site, why aren't the measurements primarily in metric system?
  37. Theresa
    Jan, it's usually over-mixing that causes things to come out flat. Too much mixing takes out the bubbles from the baking soda or powder..

    This and most of the low carb breads I try don't rise much. This didn't get over one inch and was greenish, but the flavor was good. Does anyone know why it was flat? Not enough mixing?

  38. coffee for me
    I'm glad i've given up bread and don't miss it. This constant search for a good low carb bread is rather sad. I'm content with meat, veg, salad soup, etc. ;)
  39. LeeMeeHee
    I usually don't cook and don't know how to bake. This is my very first baking.
    I just followed recipe above. But don't measure them precisley. I used shaker bottle to measure .
    I add little bit of milk and saccharin.
    Im not sure but I think it is well made.

    Here's are pics of mine.

  40. Big Cheese
    Dreadful recipe; followed the US measurements (I'm in UK) to the letter.
    Mine looked good until I cut it open - green/blue colour! Gave it a taste and it tasted absolutely disgusting. Won't be using this recipe again!
  41. Maggie

    Just took mine out of the oven it was green and tasted discusting. What a waste of 6 organic expensive eggs. Followed the recipe exactly. WHAT THE HECK happened.
    Extremely unhappy!!!!!!

  42. Aleksandra
    I turned my electronic scale to ml and followed the recipe as written out. The final texture pre cooking was crumbly and i thought that it wouldnt turn out but was not sure how to fix it. So i baked it. Now, the end result is terrible also. That was a complete waste of ingredients.
    @diet doctor: please provide the metric measurements for dry ingredients in grams! Thanks!
  43. Alexandra
    Mine turned out great - used beaters to mix it more smoothly. Added some peanut butter & fruit spread - yum!
  44. Elvi
    Hey! I also am from Europe and I understand a lot of people frustration because solids are measured in ml buuut I have a bit of diy homemade solution. Take a 500 ml empty bottle of water, cut the top where the neck is. Now take a ruler and measure 1/4, 1/2, 3/4 of the bottle, or how many equal sections you want. There you have it, if you need to measure a solid, simply fill the bottle up to 1/4 (125 ml), 1/2 (250 ml), etc. Simply clean the bottle after using it so you can keep using it over and over again. I know it'd be easier to have it in grams, but at least you wont be guessing amounts of products till then!
  45. Tom
    I agree with this. Actually, my view is that getting away from consuming baked goods on a regular basis on low carb is probably a good thing in general.
  46. Sarahbuz
    Disappointing. I made according to the recipe and it looks nothing like the photo. Flat like a brick and yellow. Tried a small piece and almost choked because it was so dry...I want the bread in the picture!
  47. Nadia
    I followed this recipe, and can see the percentages under Nutrition, but I'm looking for calories and grams of fat, protein, etc. for my daily macros... HELP!?
  48. Jennifer
    I microwave my bread when I want a sandwich. Takes 2 minutes amd comes out pretty good, its a very forgiving recipe and you can play with the ingredients and swap some out. I start with
    1Tbsp melted coconut oil and or butter
    4 Tbsp total any conbo of flax meal, almond flour or coconut flour. (I usually use 1 flax, 2 coconut flour and 1 almond flour)
    1 egg
    1 Tbsp mayo
    1 Tsp almond milk (or other liquid)
    1/2 tsp baking powder
    Pinch salt
    Onion powder ( because I like it-totally optional)
    Mix all in microwave safe bowl (I use a round one about the size of a bun and cut in half when cooled to make a bun, or use a bread shaped plastic take along sandwich holder and do the same thing )
    Microwave about 2 minutes and turn out onto wire rack to cool.
    This is something I now just eyeball and whip up when the rest of the fam is having bread or buns. Might not be everyones cup of tea, but it works for me.
  49. Jennifer
    I made this and it was Thebes's best low carb bread yet. It tasted just like corn bread. No discoloration at all. It didn't rise much and was a bit dry so I replaced 3/4 of the eggs with egg whites and it helped some. I also sifted the flour before measuring.
  50. Jamie
    What a great little recipe. I like it plain. It reminded me of oil breads, so I use olive oil instead of coconut oil, and added herbs to flavor it up a bit.
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