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


  • 6 6 eggeggs
  • ½ cup 120 ml melted coconut oil
  • ½ cup (123 oz.) 120 ml (50 g) coconut flour
  • ¼ tsp ¼ tsp sea salt
  • ¼ tsp ¼ tsp baking powder
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Instructions are for 12 servings. Please modify as needed.

  1. Preheat the oven to 350°F (175°C).
  2. In a large bowl, whisk the eggs and melted coconut oil together.
  3. Add the dry ingredients, and stir until combined.
  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.


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.


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. Packy
    My experience was similar to many.....turned green. Did not taste good. Does anyone know why it is green?
    Reply: #104
  2. Stacy
    To those who mentioned the blue or green color - I've read that baking powder that has aluminum content can cause this - maybe try a baking powder that is aluminum free.
    Reply: #55
  3. Iva
    I was fine, with no migraines for the last 25 days on low carb diet, then I tried eating coconut flour and I got an attack?? Anyone knows why this happened?
  4. Pattie
    Tips for making this work:

    1. Completely line your pan with parchment paper for easy removal

    2. Separate the yolks from the eggs whites, beat the egg whites to stiff peaks and then gently fold them in to the rest of the batter

    3. Make sure the melted coconut oil is cool before adding it to the eggs

  5. Mike
    Mine turned green too, so I'm very curious to know why. I must point out the recipe calls for baking soda, not baking powder.

    Could it be the salt? I used regular iodized salt instead of the recommended sea salt. Maybe the iodine causes a reaction?

  6. Karen
    In one word: meh. I have made many things with coconut oil/flour - pancakes, muffins, cake and they have never turned green like this recipe did. Has to be the baking soda, instead of powder. Baking powder has cream of tartar. I also separate and beat the egg whites folding them in at the end which make things not so dense. One thing is, it does resemble corn bread. But the photo is incredibly misleading as anything with this many eggs is going to be yellow, not white. If you are leery, cut this recipe in half so you do not waste ingredients. Next time, I will add blueberries, vanilla and xylitol, and consider it a muffin, not bread.
  7. Hannah
    My first low carb bread and it was a winner! Thank you. Just wondering if it can be kept out or in the fridge. Can you freeze it? Thanks
  8. Ben Lee
    I have tried today and the outcome is perfect even thought it has not raised. The texture is like a cake more than a bread. My wife like it very much and it will be our breakfast as well as snack.
  9. Leasa
    I made this today and not only was it super dry (I literally choked on it), but it didn't rise so it is only about 2 inches tall. Can someone please tell me if there is a missing ingredient like yeast or something?
  10. Vera
    I read all the comments and I too baked a flat, green bread- and I followed the measurements exactly. I greased the pan with butter and a paper towel, I'm sure that definitely helped it slide right out of my glass loaf pan. Taste is pretty good though, especially with some butter, very corn bread-like. Why is it that no one could explain why it didn't rise more, and why is it white in the photo... 6 eggs made a very yellow batter, and baked green, not white. What recipe was actually used to produce white bread??? Here's my photo:
    Reply: #71
  11. Mike
    I wonder if there's been a translation issue and it should be a baking powder, not baking soda. I'll try it today and report back!
    Reply: #63
  12. Zoe
    i made it! it was perfect. It looks like cornbread, its yellow! not like the picture. I made a sandwich with turkey, lettuce and tomato and it was lovely. The next day i had some with butter and it tasted great
  13. Heidi
    Hi Mike, I'm interested in what you think. I made this and it was dense, like banana bread, but it wasn't green although it tasted too eggy for me (I'm not an egg lover). If you try it with baking powder, let me know. If the batter rises more then it won't have so much egg taste for me. I might also try adding some herbs. Thanks, Heidi
  14. Sandy Jay
    I'm not a baker but made this last week, and I really enjoyed it. It didn't rise much, and it did taste more like cake than bread, but it was nice with butter or peanut butter. Not a hint of discoloration. Just made it again, doing everything the same, and it's definitely darker on the bottom 75% of the loaf. Tastes exactly the same though. It actually rose better than last time, and from the outside, looks better than the first loaf but I'm curious as to what's causing the discoloration as well. The only thing that was even a bit different for me was the fact that there was a small amount of the coconut oil that was not melted, which meant that I did beat it by hand longer than the first time, but everything else was the same. Very odd.
  15. Mike
    Ok, I tried it again! I switched the baking soda to baking powder and this time I was careful to use sea salt instead of regularly iodized table salt.

    It's not green! It's also somewhat fluffier than my first batch that was very dense. Cornbread is a very apt description. However, it's still a very low loaf, not at all as thick as the photo. I wonder if the key is the term "small loaf pan" in the recipe. Just how small was the original pan. I admit I'm using a full sized one, so it's way to imagine the bread turning out twice as thick is I used a pan half the size. Despite that, I really like this bread.

  16. Tony
    Like others, even though I measured the ingredients using cup measures, the bread didn't rise, turned blue, tasted awful and looked nothing like the bread in the picture. Won’t be making again
  17. Linda
    I had the same experience with it turning green on the bottom half. I thought it tasted great and so did my friends. They wanted the recipe. My plan was to serve it with the baked brie as an appetizer, but the consistency didn't work for that. It was just great with butter! Im making it again, I was going to mix the wet together before I add it to the dry and I will try it with baking powder also.
  18. Linda
    OK made it again. The flavor was so much better with the baking soda! Next time I am going to prepare it with mixing eggs and coconut oil and then adding the dry ingredients with baking soda. Huge difference in flavor with the baking powder, not so good!
  19. Rita
    Love how there are many helpful responses to answer our questions!
  20. Junekat
    Mine turned green too. Also has what I would call an "oil slick" on the bottom of the loaf, definitely serve it right side up. But I did enjoy it with my chili and some butter. Will be interested in seeing how my diet does though. Sometimes these "keto" recipes really dont' work for me and I gain weight. But I liked the taste and would make this again.
  21. LARS
    Thank you for posting your picture. So many times, the picture of the original recipe does not come out like that when baked. . . the yellow is what got me and the photo is white. Thanks for posting.
  22. Dawn
    I wonder what would happen if you just used the egg whites and beat them fluffy? I'm thinking better color and maybe less dense. I've also found that by adding a bit of yeast to any of these keto bread recipes, it will help them taste more bread like. It won't help them rise since yeast needs sugar, but I do like the flavor it adds
    Reply: #76
  23. Sonya Bradley
    Are you baking this bread in a metal pan or glass? Some metals with eggs and baking soda produce a green hue like the one you are describing. The chemical reaction with the metal and the soda and eggs is the culprit.
  24. Jodie
    I just tried this recipe exactly as stated but used Himalayan salt. I mixed the eggs and coconut oil together and then added to the flour. I also used a regular sized Silicon loaf pan. Bread turned green , is an inch thick but is tasty with butter. Still curious as to why it turns green.
  25. Cherie
    This is my go to affordable keto bread.

    One of the easiest recipes I've found and today as a total side bonus I discovered this makes a great keto French toast.

    Slice it off, fry in the pan with butter. Sprinkle cinnamon and a drizzle of syrup (I used Sukrin gold, but there's plenty of sugar free options out there) add a pat of butter on top (because you can) and enjoy.

  26. TB
    Thanks. How much yeast please?
  27. Mark
    1 serving = 1 slice. ... Not helpful, please use weights or tell how many slices per recipe. Thanks
  28. Vivian
    Can I sub melted butter for coconut oil?
  29. Peter
    Yep, turned a little grey-green colour and tasted a bit eggy. I think the coloration is due to 'overcooking' the eggs, much like you get the green surround when you overboil. Decent texture and not terrible with some butter etc, will try a different approach to mixing in the liquids next time (I did oil, egg yolks and aerated whites in that order and it went a little lumpy).
  30. Adele Wilter
    Made this tonight. First KETO bread recipe my husband has liked. He immediately said it reminded him of corn bread. I used 1 tsp of baking powder instead of baking soda and it came out fine but was yellow as others have described. I guess that's from all the eggs which I mixed in one by one so no separating and whipping. It didn't rise particularly high and probably wasn't as light as it looks in the photo but still nice. Would recommend lining the tin with baking paper as some of it stuck to the pan.
  31. Marianne
    My first try at his bread and unfortunately I did NOT read the comments. I wasted 6 eggs and the flour! Not to mention my time. It came out flat and green after following recipe to the T. I've been baking for forty years and his is the worst of anything I have ever baked! PLEASE do not post your original recipe anymore! Let someone else rewrite it. Also, make sure your recipes are thoroughly tested before you post them. Sad to say that I hesitate to use anymore of your recipes.
    Reply: #122
  32. Adriana
    I've just made the bread today. It looks perfect. Just like the picture. My only problem is that it is a bit sweeter than I expected. I don't like too much. Any tips?
  33. Janice
    I have just made mine for the first time. Smells pretty good. Very eggy smell, but I'm good with that. Has a slight green color, but that won't matter if it tastes good. Will let you know.

    I would be interested in knowing what those who were successful in having their bread rise and look more like the photo did exactly. I used a full-size loaf pan and mine looks very dense and only about 2 inches high. Seems softish when I push on it, but I'm suspecting it might be a bit dry. Also, I don't see how this comes out as 12 servings. Must be very small slices.

    If you've been more successful with this, please share what you did. Thank you!

  34. Janice
    Ahhhh.....just spotted this further up the comments:

    Tips for making this work:
    1. Completely line your pan with parchment paper for easy removal

    2. Separate the yolks from the eggs whites, beat the egg whites to stiff peaks and then gently fold them in to the rest of the batter

    3. Make sure the melted coconut oil is cool before adding it to the eggs

    Will try this next time.

  35. Carol
    I made mine with the baking powder instead of baking soda and used a glass pan to bake it. It was yellow, not white or green and was pretty dense. I thought it tasted good and it did not rise much. I sliced it into 12 slices since the recipe said 12 servings. What I would like to know is how to store it. I wrapped my loaf in a plastic bag and left it on the counter and it got a little soggy. Should it be refrigerated?
  36. Linda
    Interesting that the originator of this recipe has not responded to any of the comments or questions...
  37. Alan
    It came out more like an egg cake with a hint of coconut. i was very disappointed after seeing the photo. Wish I would have read the comments first.
  38. Nat
    Mine came out green, flat but also VERY OILY. I could not eat it, it was just too greasy...
  39. shannon
    What is the yield on this loaf? Not sure how the nutrition facts are applied?
  40. Dirikiju
    What a HORRIBLE recipe! Horrible bread! Flat, dense, GREEN, and eggy! AND the people who run this website don't respond to questions or comments? Obviously there is an error in the ingredients! NEVER AGAIN will I make anything from this most deceiving page. The white, fluffy, crusty bread in that photo is obviously from a bakery, not from this DISGUSTING recipe. What a waste of half a dozen eggs, coconut flour, coconut oil and MY TIME!
  41. 1 comment removed
  42. Steph
    I will not be making this again, I was barely able to eat half a slice
  43. Robert
    Horrid, gone in the bin
  44. Camila Klein
    I tried this recipe twice and didn't succeed. Didn't turn green or the perfect bread we can see in the beginning of this recipe. The bread crumbled down, was massive and heavy. I believe that something is missing here, I did follow all the steps here and I had all the ingredients described in this article. It's not possible that I am so bad only with this recipe. :(
  45. Denise
    Made this tonight. Used baking powder instead of soda..slightly green, still only about 2 inches high and way too eggy...4 eggs would probably be better..unless the recipe
    fir some reason really needs 6.. Won't make again
  46. Lindsey
    I was really worried how this would turn out after reading all the comments but it has turned out really well. There isn’t an eggy smell and the loaf is brown on the outside and pale inside. It smells like coconut and has the appearance of a cake not like the recipe pictures. I followed the recipe but used 1 level tsp of baking powder instead although it didn’t rise. So I’ve no idea what cornbread tastes like but I know even with butter and marmite this bread isn’t for me. It looks moist but tastes dry and grainy. :(
    Has anyone tried the keto rolls?
  47. JoeHollow
    Eggs and cheap aluminum pans don't mix. It causes some sort of oxidation. I don't think it's poisonous. Combination of chemicals makes some sort of salt. Not poisonous to my knowledge but it just looks nesty. This is like cooking 101. Best avoid buying cheap metal and cheap plastic utensils, dishes, and pans. You never know what chemicals might leach into your food.

    Copper pans and bowls on the other hand can be great when whipping up egg whites, or making preserves and jams. It creates some sort of chemical reaction that improves acidity in some foods. And when used to whip up egg whites it aids in creating nice stiff peak. So copper can definitely be good and safe to some degree.

    Reply: #107
  48. JoeHollow
    Regarding copper and cooking, here is one article on fruit and copper.
  49. David
    This picture and what it turns out to be does not match. Like many others mine turned green/blue color and had no flavor at all. The dog like it.
  50. Jacqueline
    Made this yesterday, I separated the eggs and whisked to add a little lightness. The result was very nice, more of a cake than a bread but I'm not complaining about that! I served it with Low carb chia seed strawberry jam and lashing of thick clotted cream. It was absolutely delicious and just as good as a real cream tea.
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