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


Instructions are for 12 servings. Please modify as needed.

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


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. Carole
    I would say to try a small aluminum loaf pan.. And the discoloration is coming from the baking soda as you need to get the " aluminum free" kind. Haven't tried this yet but if it has the texture of corn bread, I will add some "sweet corn" flavoring I just bought to make cornbread. I miss the cornbread (along with the beans) when I make chili.
  2. Carole
    In previous comment I meant to say baking powder, get the "aluminum free" kind
  3. Carol
    I haven’t tried yet, but I too am wondering about baking soda or baking powder. As for color, egg yolk color would make a difference. The yolk gets it’s color from what the chicken eats. I buy either fresh or organic and yolks are deep yellow. When I had my own birds, yolks were orange. I think I’ll buy some cheap eggs and try, should be lighter yolks. Of course it’ll not affect taste.
  4. wacky
    I believe it's the egg that turned green. Think about when you make hard boiled and if you cook a little to ling they turn green. This must be the same thing happening here the batter is heavy and wet and the eggs slow boil inside the batter making them turn green
  5. Tamara
    I made this the other day. Am still enjoying it. Made exactly as stated, however, the volume wasn't nearly enough for a regular bread pan. I made it in a 6 x 3 1/2" throw away pan. Rose to resemble any other banana bread, etc. Made with baking soda and mine was green as well. Didn't affect the taste however. I toast two slices in the morning and I'm good to go!
  6. JayneM
    I used baking powder and sea salt. The finished bread wasn’t green. What I did do is add some water to the mix because, as my coconut flour absorbs so much liquid , I knew the finished bread would be far too dry if I didn’t. It came out fine but it is more like cake because coconut flour is sweet - probably tastes sweeter because I eat so little food that is sweet any more? Anyway, my top tip is to make sure the mixture is wet enough to drop off the spoon when the a spoon of it is tapped against the bowl (dropping consistency).
  7. Mirpenn
    I used a silicon pan and it was still green so not the metal pan theory

    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.

  8. Xavier
    Not sure how coconut flour is supposed to be low carb..? Check the label...
    I substituted most of the coconut flour with hemp seed flour and pumpkin seed flour. Let's see how it will taste...
    Reply: #121
  9. Hein
    Wished they had better nutrition info, made the bread, was good until i realized 30g serving had 25g fat? meaning 250 kcal per serving?? not ideal for low calorie ketogenic diets.
    Reply: #110
  10. Peter Biörck Team Diet Doctor
    Hi Hein!

    We don't promote a low calorie diet.

    Here you can find some interesting reading about our way to lose weight:

    Wished they had better nutrition info, made the bread, was good until i realized 30g serving had 25g fat? meaning 250 kcal per serving?? not ideal for low calorie ketogenic diets.

  11. annie
    my coconut bread was blue at the bottom, what should i do? Is it good? was the flour rancid? the eggs spoilt? i out it back in the oven.
  12. Felicia
    I doubled the recipe. I add 1/4 t of baking soda and 1/4 t of baking powder. I also added 1/2 c water at the very end. I used a ceramic bundt cake pan and it turned out perfect. I also added olive oil to the coconut oil. My bread is beautiful. I wish I could share the pictures. It did not turn colors.
    Reply: #126
  13. Mary
    I used a ceramic bread pan, as well. The bread is slightly discolored on the bottom half...a greenish/gray, but it tastes absolutely wonderful!! No eggy taste! I did as Felicia suggested & added 1/4 tsp baking powder & 1/2 cup water.
  14. Chris
    This is really cornbread like. Tasty. I added about 2 tablespoons of water and added 1/8 teaspoon of aluminum free baking powder too. Next time I intend to add a little sweet corn extract as well. Thanks for a great recipe!
  15. Jay
    Hi everyone , i recommend adding some shredded pure cheddar to the recipe and substitute some of the coconut flour with almond(not alot, maybe 1/8 cup) . It gives it a little more of a bread like consistency and tempers the sweetness.
  16. Hein
    Used muffin pan for 12 servings and baking powder instead of soda. Fold in beaten egg whites top with peanut butter and almonds. Very enjoyable and easy to pack for lunch. I see my fitness pal has this recipe on. 4g carbs per serving it looks like.
  17. Hein
    if anyone wants to use my fitness pal. Select serving size as 1 recipe. If you use 12 servings then serving amount is 0.083 per muffin. Looks to have the right nutritional information. 2 muffins 0.166 etc. Still nice to have a vessel for butter and spreads whilst on kero!
  18. Meghan
    I just made it and it is so awful. Just awful. Eggy and spongy.
  19. Tom
    Mine turned out fine, but the picture is very deceiving. If you just want a tea bread or some bread to go along with soup, this will work great. It will not work as sandwich bread. I subbed 1 tsp baking powder for the baking soda. My loaf is also very small and yellowish on the outside, but no odd colors and it tastes fine, like a cross between corn bread and a light cake. You have to mix this batter up well until it is a thick batter. Also, with coconut flour recipes, it's best to let the mixture rest for 5 minutes before putting it in the pan and baking it. The coconut flour needs time to absorb the moisture and expand. I'm wanting to make sandwiches, so I will probably look at other recipes for the future, but this one is fine for the soup I made this week.
  20. Kimberly
    I just made this and it came out great! I just doubled the recipe and only used baking powder because it was all I had. I did mix everything pretty good and beat the eggs well first. I wish I could put a picture because it looks great!
  21. Hymix
    An 18g serving of my Nutiva coconut flour has 3g of net carbs. Sounds like low carb to me.
  22. Hymix
    So, feel free to not use this recipe or others from this site. The world will continue just fine.
    I enjoyed the bread.
  23. Stacy
    I made this and it turned out perfect. It did taste a bit "eggy" to me so I sliced it up and when ready to serve my Keto soup I pan seared it with garlic butter and cheese. Yum
  24. Jean-Marie Billon
    Hi Hymix, what do you mean by "net" carb? I looked at the nutrition fact for the Nutiva coconut flour and have a total carb of 11 gr including 3 of sugar for a serving of 18gr. Are the Numbers of carbs posted in the Keto recipes based on sugar only? Thank you in advance for your clarification.
  25. Brooke
    Ours took much longer to bake than 50 minutes. We cooked it an extra 20 minutes.
  26. Da
    I made it yesterday and the volume was way too small when I used 1/2 a cup of coconut flour. Next time I'll try 1 cup of coconut flour and maybe 1/2 teaspoon of onion powder.
  27. Shazi
    Hi many grams 1 serving of keto coconut flour bread slice should be?20g of one slice will be of 1 gram of digestable carb?kindly do reply so i consume one carb in a day and feel satisfied as well.Thanks
  28. Emma
    Just made this today for the first time, followed the recipe to the letter and it came out brilliantly! Very pleased! It didn't rise a huge amount but has a lovely crust and bready texture. A nice substitute for when I really fancy some soup or just bread and butter.
  29. Shazi
    Hi peter.plz reply.thx
    Reply: #130
  30. Peter Biörck Team Diet Doctor
    Hi Shazi!

    If you make the recipe above and choose 12 servings, then one batch will contain 12 grams of net carbs ( Total Carb - Fiber). So if you make 12 slices from that bread it will be 1 gram/slice.

    I hope that answered your question. :)

    Hi peter.plz reply.thx

  31. Shazi
    Yes peter i thought so.thx for your help.u
  32. Penny
    Would it be possible to substitute the coconut flour with almond flour??
    Reply: #133
  33. Peter Biörck Team Diet Doctor
    Hi Penny!

    Recommended reading:

    Would it be possible to substitute the coconut flour with almond flour??

  34. Adrian
    Made exactly as the recipe and used a silicon bread tray. Came out perfectly and a lovely golden colour.

    One thing I wish for all the recipes is when converting from US to metric bear in mind that we (at least metric British people) measure dry ingredients by weight and wet ingredients by volume so 125ml for flour is a very strange measurement to me.

  35. Sheila
    Only four tablespoons of flour that's less than 30 g?
    Reply: #136
  36. Adrian
    Until you add the eggs it's almost like water as it's so thin with just the flour and oil. Really thickens up with the eggs though. I thought the recipe must have got the flour amount wrong until I put the eggs in.
  37. Tammie
    I followed the recipe. It does not look like the picture. It is not that nice fluffy white bread shown. It should be called egg bread. Its a little bit of coconut flour and eggs. Its eggs. It smells like egg and taste like egg. Why do people come on here to lie. who is saying came out meant your eggs were cooked.....congrats. I have a feeling that all the so called bread recipes will turn out to be egg egg egg.
    Reply: #140
  38. Sheila
    Hi Adrian. I did think it was wrong but I changed my mind quickly and it was too late to change the comment.
    I tried the 6 portion recipe but I only used 2 eggs and a lot less than a 1/4 cup oil and some soda bicarb and salt and, yeah, about a teaspoon of normal flour. Divided the sticky mixture into a six muffin silicon tray. After half an hour they were done. No eggy taste. Nice dense bready structure. A hint of green but so what and a hint of coconut tastewise- not too strong so great for versatility.
    Even nicer after they'd been in a plastic bag in the fridge for a few hours.
    Will be making these again!
  39. 1 comment removed
  40. Adrian
    Tammie, mine tastes nothing like egg. Perhaps you used eggs that were larger than normal? Mine looks very much like the picture and tastes halfway between homemade bread and unsweetened cake.

    Why assume that people are lying rather than the more likely conclusion that you did something wrong? Seems a strange and confrontational attitude to have over a recipe.

  41. Eszter
    Are you sure that the EU values are correct? 10ml of salt and 10ml of baking soda? I made it and it taste terrible, did not grow at all and also extremely small portion..
    Any suggestions?
    Reply: #144
  42. Sheila
    I used metric. I don't see those figures. 10g of salt is a lot.
  43. Sheila
    The edit feature here is terrible. Just doesn't work
    Wanted to add that's too much baking powder as well. The quantities indicated in this recipe are not that at all
  44. Adrian
    Where do you get 10ml of salt and 10ml of baking soda from? Both are 1/4 of a teaspoon. A single teaspoon is between 4 and 6ml depending on whether you're talking US or UK so most people settle for the middle at 5ml. So that makes 1/4 of a tsp to be 1.25ml not 10ml.
  45. naomi
    hello...all the way from new zealand...tried the i have my is sweet but now i know i can use other flours and oils...ta so much
  46. Andrew
    I had really good luck adding ground chia seeds (4 tbsp in half a cup warm water, let it sit on the side) or many recipes online add psyllium husks. I think the ground chia seeds also help hide what could be a very eggy flavor (and just adds more fiber). In addition, I added a teaspoon of xanthan gum, which many recipes say are optional, but it really makes a difference. I also used a small loaf pan that filled up about 2/3 with batter. It rose to the top and came out beautifully. Hope that helps some people!
  47. Jan Finley
    I tried this bread had to throw it out, I followered the recipe it looked and tasted awful.
  48. Shazi
    Hi emborg butter is from grass fed cows?? Kindly let me know few names of grass fed butter.i would really be thankful.wil wait for your reply.i lost 8kg on keto diet since 21st may 2017 :))) i am so blood sugar is geting better day by day :) tc
  49. Shazi
    Hi Peter. kindly do reply.list of 3 to 4 names of grass fed butter? thx
    Reply: #151
  50. Jenny
    I made this the other night at it was nasty! I followed the recipe and for some reason, it tasted "fishy". It also looked almost green on the inside. I tried to choke it down cuz I felt bad wasting all of those beautiful eggs my chickens laid :(
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