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!
Keto Coconut Flour Bread
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.
Coconut Flour Bread Recipe
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.
Vegan Oil Free Coconut Flour Bread {4 Ingredients, Gf}
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.
Keto Coconut Flour Bread (low Carb, Nut Free, Paleo)
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.
Eggless Vegan Keto Bread Loaf With Almond Flour
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!
Ingredient Milk Bread (no Yeast, Butter, Oil, Sugar Or Eggs)
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 mgThis keto vegan coconut flour bread is just what you’re craving: firm (yet tender), flavorful, easy-to-make, and oil-free, too! Make sandwiches, toast it, or spread it with your favorite sweet or savory toppings.
Coconut flour is high in fiber, low in carbs, gluten-free, a good source of iron, and low in calories, plus it has a faint sweetness that enhances both sweet and savory foods. The fact that it is relatively inexpensive is another reason to embrace it as a healthy, multipurpose ingredient.
Coconut flour can (and does!) work very well in breads, but it needs lots of help. Specifically, structural help. Without it, coconut flour breads will rise and fall like the Roman Empire (with only a fraction less drama). Hence most recipes for coconut flour bread depend exclusively (and heavily) on the protein-rich structure of eggs to work.
Vegan Keto Bread Recipe
However, with a bit of ingenuity, and a select combination of ingredients, I am delighted to say that egg-free coconut bread is not only possible, but easy-to-make and incredibly delicious, too.
The fact that this bread is both easy to prepare and delicious will do wonders for your mental well being, too :).
Psyllium (the p is silent; say silly + yum and you have it) is a form of plant fiber made from the seeds of a plant called
Coconut Flour Shortbread Cookies (no Eggs)
. It is widely used for digestive wellness, but it is also a powerhouse when it comes to egg-free (and especially, gluten-free & grain-free) baking.
When combined with liquid, psyllium yields a thick gel. The gel is far stronger than flaxseed or chia seed gels, which means it can literally “fill in” for eggs, keeping egg-free baked goods from falling apart and deflating.
Unlike many multi-purpose vegan egg replacements, baking with psyllium requires a lot of testing to get the proportions right. A LOT. Experiments can go
Paleo Banana Bread
(often at
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