This is the BEST Keto Low Carb Coconut Flour Loaf you'll ever try! The texture of this keto bread resembles soft wheat bread and it's perfect for low carb sandwiches!If you are following a ketogenic diet or low carb diet and you also have nut allergies, you can enjoy a slice of this delicious bread anytime!
This is a quick bread, meaning no bread machine is needed. It is a low carb bread recipe of your dreams! No, I mean it, this is the best keto bread made with the use of coconut flour, you will ever find on the internet and perfect for a keto diet.
None will compare, not even an almond flour bread recipe! You probably have all the ingredients need to make this easy low carb bread!
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Following a low-carb diet now for the last 5 years has led me to the deepest desire to make a real sandwich bread. The biggest struggle with making a keto bread is that in my home, my youngest has a tree nut allergy and almond flour isn't something I can use.
Learning to work with coconut flour has been challenging to say the least, but with the right amount of liquid, masterpieces can happen and this low carb bread is one of them!
The biggest difference with this bread and my Cloud Bread recipe is that it has substance. While the cloud bread is low carb, many people find it to have an egg taste.
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It is great for making Cloud Bread French Toast, I felt it wasn't quite right for typical sandwiches I was hoping for, it's very airy and light. So the experimenting with coconut flour has continued for quite a few years.
The biggest issue and challenge with low carb bread recipes is always the lack of using gluten which comes from refined flours.
Since there's no refined flours, wheat flour and no gluten in this recipe, replicating that chewy bite, soft airy texture and melt in your mouth flavor, has to be created in some other way.
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I've done this with xanthan gum and aluminum free baking powder. This combination, plus a little bit of fiber from ground flaxseed is what makes this low carb bread resemble that texture you might remember from your prior carb eating.
A little bit of toasted sesame seeds on top before baking and this was the most amazing sandwich I've enjoyed in years! I couldn't wait to finish the photos so I could devour it!
Most often when baking a bread with a ½ cup of coconut flour, it's quite dense, almost pound cake style. Many people who have tried coconut flour recipes think they hate coconut flour.
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I recently made this Low Carb Flax Meal Bread and that's what gave me the idea to add some flax to this bread. The Flax Meal bread uses almond flour and has dairy in it so both of my kids can't enjoy that gluten-free recipe. I knew I had to develop something for my kids to enjoy as well and this one is it!
This coconut flour bread recipe can be made paleo simply by the heavy cream swap I mention in the recipe. My daughter has been having some issues with her stomach and dairy seems to be the culprit.
So for a time now I've got plans to deliver more paleo recipes since my dear daughter is so sad about the loss of her beloved cream cheese, sour cream, and basically any cheese for that matter.
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She's especially sad about the Keto Fathead Low Carb Cinnamon Rolls she loves that I make. I don't know if I can make those dairy free, but I may certainly try for her sake!
Obviously a homemade loaf of bread doesn't have all the artificial ingredients that make store bought, regular wheat bread on shelves has so it won't last as long as they do. After this keto coconut bread is cooled completely on a cooling rack, you can slice it and wrap it in aluminum foil.
If you plan to eat it over the next 2-3 days it can stay on the counter. If you think you'll need a bit longer, you can store in the freezer wrapped well in an airtight container, with parchment between the slices. Then pull out the slices you want in the morning and toast.
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Eggs, olive oil, cream or water, coconut flour, ground flaxseed, sweetener if using, leavening agent (I used baking powder), xanthan gum, salt and ground cinnamon.
A few notes: If you have chickens and very large eggs compared to store bought chicken eggs, you should use just 4-5 instead of 6.
This bread is not sweet although you see the sweetener in there. The slight hint of sweetness is needed in case you have a child like mine who can detect any coconut in a recipe.
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Make sure your baking powder is aluminum free because it will cause most baked goods to turn green and have a tinny flavor.
I used an 8 by 4 (1.5 quart) loaf pan. If you use a 9 by 5, you won't get the height I have in my photos.
UPDATE: I've heard a lot of people say in comments it's too much cinnamon so I reduced it by half when I made it again for our family and it was lighter in color than in my pics. I also reduced the sweetener by half and it tasted just fine, just a hint of sweetness.
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I also made my slices thinner and adjusted the amount of slices you can get in this loaf, I'm updating the nutrition info for 14 slices as opposed to what it was originally as just 12 slices. I'm sticking by my decision to use 1 teaspoon of cinnamon as I just love it with the look of wheat bread.
The eggs will always be a problem as far as size. If you use store bought eggs that say large, they are really small compared to eggs from chickens I have.
To make this easier on everyone I measured the small chicken eggs I've used and placed the amount in ounces to give you a better idea.
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If you measure out the eggs you have and they are very large then you may only need 4-5. If after you've adjusted the egg amount and it still seems wet to you, reduce the oil to ⅓ cup.
UPDATE MAY 28, 2018: I reduced the olive oil to ⅓ cup instead of the orginial recipe using ½ cup because a few comments mentioned it was still moist in the center. I also decided to just try water in place of the heavy cream or coconut milk.
BOTH of these changes have equalled perfect success! So whether to have theoriginal recipe printed and that's working fine for you or you decide to use the below recipes, now that I've changed a couple things, either will work just fine! And it reduced the net carb count per slice from 2 to 1 gram per slice!
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Serving: 1 slice | Calories: 122 kcal | Carbohydrates: 4 g | Protein: 4 g | Fat: 9 g | Saturated Fat: 2 g | Cholesterol: 70 mg | Sodium: 127 mg | Potassium: 159 mg | Fiber: 3 g | Vitamin A: 100 IU | Calcium: 63 mg | Iron: 0.9 mgIt’s never been easier to make low carb sandwich bread. This version uses all real food ingredients and comes together in your blender!
I feel like a total scrooge admitting this, but I’m kind of glad the holidays are over. Not about going back to work, or waking up early, or the promise (threat, really) of 3–5 more months of weather ranging from uncomfortably chilly to I’m-so-cold-I-might-shatter-if-touched . No, certainly not that. Cold weather feels colder to me when I’m not surrounded by twinkly Christmas lights; this is a universal experience, right?
It’s not that I am opposed to holiday cheer or twinkly, cold-weather-justifying lights decorating the neighborhood, but the whole cheese/cookie holiday diet was really starting to get to me.
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December is a busy month in my family — more so than normal — because we have so many birthdays, and we celebrate Christmas as well as Hanukkah. I don’t think there was a weekend without a celebration for about six straight weeks there. I’m out of jolly. (Ack. I really sound like a scrooge now.)
I’ve never been more relieved to return to a diet of mostly protein and veggies, of eggs for breakfast, and hearty salads for lunch. But it’s hard to go cold turkey without craving something the comforting texture of something doughy. That’s where this low carb sandwich bread comes in (but you probably already figured that out!)
I’m not doing a Whole30, per se, but most of the “Nora Reset” diet falls into that camp, including, technically, this low carb sandwich bread – though I know that this is blasphemy because Whole30 forbids any copycat recipes made of legal ingredients but in the form of a forbidden food. Since I’m doing the “food that makes me feel good” diet, this bread is totally LEGAL.
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