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

  • 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

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.

Tip!

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?

Storing

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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A little sneak peek...

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Low carb: Around the world #3

With our third Around the world meal plan, we bring you the opportunity to eat a meal from a different corner of the globe every night for a week. Be sure to take the time to do adequate planning with this one, as some of the different ingredients, such as okra, may not be available at your regular store.

If you are serving these meals up to family or friends, why not make a game of it and see what other fun facts you can find out about the countries each of your meals originate from and discuss them around the dinner table. Good food is for sharing!

For those wanting to add a little personalization to your breakfast, our keto egg muffins in this meal plan allow for you to get creative – add a slice of avocado or some smoked salmon to these, for something extra special to start your morning. Alternatively, add different ingredients at the baking stage, such as black olives, sunflower seeds or spice them up with a little paprika.

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334 comments

  1. Kristin Parker Team Diet Doctor

    Can you substitute for almond flour? Does anyone know, and if so, will it be less or more carbs? Thanks

    We have not tested this recipe with almond flour. They are not a 1:1 sub as almond flour uses a lot less moisture than coconut flour does.

  2. G
    I made this for the first time today and I added the 2 tsps cider vinegar to the wet ingredients to avoid any possible issues with a green color! I made one mini-loaf (disposable pan) but didn't have enough batter left over for another loaf so made 3 muffins. Of course the muffins tested done sooner than the loaf. Next time I think I'll just make all muffins and serve with soup. I don't object to the predominantly eggy taste or the dense texture at all, because I wasn't expecting it to have the same taste and texture as sandwich bread.
  3. Virgilio
    Everyone some tips!!! I been doing this for 3 times already. On the fourth time the only thing I did is separate the egg yolk and egg white. I whip the egg white to soft peak then fold it to the mixed ingredient. It will be more fluffy when baked. Plus I experiment without thinking I add 1 tbsp of ethirol. Taste more better based on my taste bud.
  4. Christina
    Totally agree
  5. Christina
    I find that 95%of the recipes here are delicious, well this one belongs to 5%. Horribly oily and too much coconut. I had to throw away.
    Reply: #314
  6. Kris
    I made this first time, to serve 24 (!) as I wanted to use a cup of coconut flour&12 eggs. It fit in a regular size glass loaf pan and it was adorable!! I loved all the oil, it rose just like a loaf. Yes, it is cakey (I will try some of the adaptations) yes, I prefer keto breads with just egg white (tho the leftover yolks are kind of a bother) yes, it turned green but I didn't have almond flour so needed a coconut flour recipe. It worked!! The recipe says to use baking powder which I did and in the Tips it says baking soda may cause the green color. Which is it for this recipe? Baking powder or baking soda?
  7. Cara White
    Definitely cut down the eggs. The recipe calls for baking powder but the tips explain green color coming from baking soda? Bread did not rise, mine didn't turn out oily, I did bake for an entire hour. Does have eggy taste, not too bad, but not what I wanted. Good with butter, probably great with chili. I would recommend doing baking soda AND baking powder, cutting eggs in half, and adding another half cup of flour. Basically just try a whole different recipe.
  8. Susan
    Just made my first bread. Not a great success as I made the smallest amount and my tin was go big. It did tase nice though even though I broke it getting it out of the tin. I added a teaspoon of mixed spice to mine. A knob of butter on the top made a really nice change after 8 months doing Keto. I will buy small individual tins and try again. Was hoping to have this at christmasy when I have visitors but it will need to be a better attempt than this one.
  9. Lauren
    Thanks Jacqueline - with your changes this bread came out delicious! Thanks for posting
  10. Christian
    Followed this exact recipe and my keto bread turned out superb!Cannot wait to make some more..what a great recipe..thanks you so much!!!
  11. Danielle
    USE UNREFINED COCONUT OIL!!! Makes a huge difference!
  12. Ann Simpson
    can I sub. flax seed meal for the psyllium husk powder in the "Diet Doctors Best Keto Dinner Rolls"? I have had great luck making these rolls per the recipe, psyllium husk powder is very expensive and thought I might sub in the flax seed meal to reduce the cost of eating.
    Reply: #313
  13. Kristin Parker Team Diet Doctor

    can I sub. flax seed meal for the psyllium husk powder in the "Diet Doctors Best Keto Dinner Rolls"? I have had great luck making these rolls per the recipe, psyllium husk powder is very expensive and thought I might sub in the flax seed meal to reduce the cost of eating.

    Unfortunately there is not a good substitute for the psyllium in that recipe.

  14. Renee
    I am a bread lover and I feel like I’m expecting these keto breads to taste I guess like it close enough to regular breads. I’m allergic to treenuts so I can’t use almond flour... do you have any suggestions for better tasting bread this coconut bread was horrible!
  15. Kriston Rich
    Anyone know the carb count here?
    Reply: #316
  16. Kristin Parker Team Diet Doctor

    Anyone know the carb count here?

    1g net carbs per serving, as indicated by the 1 in the green circle in the picture. Additionally all of our recipes have the full nutrition information in the nutrition+ tab under the list of ingredients.

  17. Anastasia
    I tried making this recipe and I think my eggs were too big! It rose and when I took it out of the oven, it deflated, was quite oily and didn't look anything like the photo depicted in the recipe. I think I'll try a different recipe for bread.
    Reply: #343
  18. Renata Velten
    The recipe does not work, it tastes like an inedible pure egg, the bread does not rise, it is fatty and floury(It didn't look anything like the photo depicted in the recipe. .), try twice for the second time use only the egg whites, the strong egg flavor is solved, but everything else remains the same. to the trash again :(
  19. rachel.dorney
    Made this this evening, Threw it all into a nutri bullet, greased the tin and lined with parchment paper, baked for 40 mins, hoped for the best! And it was lovely with some almond butter on it for a treat. It is a bit eggy, but what do you expect with 6 eggs? it is what it is. Il defo be making it again though.
  20. Carlos
    i have tried this recipe twice, the bread was like a piece of brick on the first attempt.

    On the second attempt, i liquidised the dough a bit with fresh skimmed milk to avoid the bread turning out like brick, however the middle is still rather uncooked when I take it out of the oven although I test the bread in several areas with a thermometer and flat knife.

  21. Olesia
    Can i use melted butter or olive oil instead of coconut oil?
  22. Steve Z.
    I'm so glad I read your comment before I tried this. I think I will also go with butter instead of coconut oil.
  23. Mary E Williams
    Made the bread first time this morning. Tast was a little bland for my taste. My pan must have been to large, only a little over an inch thick. I was hoping to try it as toast with my eggs over easy. Not sure if I try again
  24. Tina V
    Any suggestions? I did exact measurement and it was the consistency of play doh. I pressed it into the pan but it didn’t rise at all! Waiting for it to cool down to taste. Looks quite like cornbread.
    Reply: #325
  25. Kristin Parker Team Diet Doctor

    Any suggestions? I did exact measurement and it was the consistency of play doh. I pressed it into the pan but it didn’t rise at all! Waiting for it to cool down to taste. Looks quite like cornbread.

    You may want to see if the baking powder is expired.

  26. Aaron
    Mine did not rise. I followed the instructions as they were and it’s flat. Don’t know how you achieves the finished products in the photos with this recipe? Also would help if it had instructions on what shelve level to put on in the oven. I used the middle and I think it should have gone on the top shelve? Any feedback would be appreciated.
  27. Aaron
    Tried this twice now and still same result.

    What am I doing wrong? Why won’t it rise?

    Reply: #328
  28. Kerry Merritt Team Diet Doctor

    Tried this twice now and still same result.
    What am I doing wrong? Why won’t it rise?

    Be sure to mix the ingredients in the steps as instructed.
    You may also want to verify that your baking powder is fresh and not expired.

  29. Tina V
    My baking powder is fresh and I’ve used it in other recipes. The minute you add the coconut flour it ducks up all the moisture. It’s as ough the amount of wet ingredients almost needs to be doubled. Also in some places it say baking powder and in others baking soda - which is correct?
  30. Shazi
    Hi peter.i am 47. Height 4 feet and 11inch .i have lost 11kg.its been 3 years doing lchf.My main probkem is that i am still losing weight and now i dont want to lose any more.i feel dizzy and tired all the time.my diabetes is in control ,infact my hba1c came 5.2 last month.where am i going wrong?need ur help.thanks
    Reply: #332
  31. Shazi
    Since feb 2020 i started feeling dizzy and tired/fatguied.My blood pressure is normal.When i climb stairs my legs get heavy.thanks.waiting for your kind reply.thanks
  32. Kristin Parker Team Diet Doctor

    Hi peter.i am 47. Height 4 feet and 11inch .i have lost 11kg.its been 3 years doing lchf.My main probkem is that i am still losing weight and now i dont want to lose any more.i feel dizzy and tired all the time.my diabetes is in control ,infact my hba1c came 5.2 last month.where am i going wrong?need ur help.thanks

    You may be able to increase your vegetables (carbohydrates) or your protein. If you are on any medication, please make sure and check in with your doctor. For the dizziness, you may need electrolytes.
    https://www.dietdoctor.com/low-carb/keto/supplements

  33. Romana
    can this bread be baked in bread machine?
    Reply: #334
  34. Crystal Pullen Team Diet Doctor

    can this bread be baked in bread machine?

    This recipe has not been tested in a bread machine. Let us know if you give it a try!

  35. Shazi
    Hi peter.is gram flour beter then coconut flour on keto diet? Thx
    Reply: #336
  36. Kerry Merritt Team Diet Doctor

    Hi peter.is gram flour beter then coconut flour on keto diet? Thx

    Coconut flour is a good option for keto, but we would not recommend gram flour, as it's made from chickpeas and quite high in carbs.
    Our list of ingredients to avoid should be helpful for you. https://www.dietdoctor.com/low-carb/ingredients-to-avoid

  37. Shazi
    Hi.thx for reply.i google 1 cup of coconut flour and it said 59 net carbs and for gram flour it said 43.1 net carbs so google may be wrong.right?
    Reply: #338
  38. Kerry Merritt Team Diet Doctor

    Hi.thx for reply.i google 1 cup of coconut flour and it said 59 net carbs and for gram flour it said 43.1 net carbs so google may be wrong.right?

    I'm not sure, as it varies by brand. Coconut flour is usually used in small quantities, as it's very absorbent. We would not recommend gram flour, as it's made from chickpeas, which are legumes.
    Check out our list of ingredients to avoid. https://www.dietdoctor.com/low-carb/ingredients-to-avoid

  39. Shazi
    Thx a lot for your help.tc
  40. page
    Made this today. Used butter instead of coconut oil. I added some seasoning (cayenne pepper, spices-will add much more next time) and lots of pumpkin seeds. Note - the top of the loaf seemed to brown and cook more than the bottom. It taste wonderful - almost like cake. I am thinking of how I can make it a pound cake -any ideas?
  41. 1 comment removed
  42. Sharon
    I make this as a double recipe fairly often but I leave out 2 Table of the coconut oi (for a double recipe) l to reduce the oiliness. I really like it but I sometimes have a problem. When `i eat a piece I choke on it, as if I were having some sort of allergy. If I put cream cheese on it that the problem usually disappears. Any ideas why this happens?
    Reply: #344
  43. Sharon
    Our eggs in France can be many different sizes so I measure them, For one egg I use 1/4 cup.
  44. Kerry Merritt Team Diet Doctor

    I make this as a double recipe fairly often but I leave out 2 Table of the coconut oi (for a double recipe) l to reduce the oiliness. I really like it but I sometimes have a problem. When `i eat a piece I choke on it, as if I were having some sort of allergy. If I put cream cheese on it that the problem usually disappears. Any ideas why this happens?

    I'm not sure! You may want to add a small amount of the oil to help with the dryness.

  45. carolina barthalot
    My bread for 6 servings looks like an omelet...
    Reply: #346
  46. Kristin Parker Team Diet Doctor

    My bread for 6 servings looks like an omelet...

    I'm sorry to hear this; did it not rise as expected?

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