This savory Coconut Flour Bread has a wonderful light and fluffy texture. It’s easy, delicious, and makes great low carb and keto sandwiches. And it has only 1.6g carbs per slice!
I have to be very honest about this coconut flour bread and tell you that it absolutely exceeded my expectations. It has wonderful texture, great flavor, and it’s sturdy enough for making sandwiches. My husband has already requested that I make another loaf.
It all came about when a reader emailed about my Keto Cheese Bread recipe. She mentioned how great it looked but wondered if I could make a coconut flour version as she’s allergic to nuts.
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And I thought… well, why not? But I didn’t want to make a skillet bread, I wanted proper loaf bread. The kind I could make sandwiches with. Or perhaps some keto avocado toast!
This coconut flour bread is perfect for both uses. It can be sliced thinly for sandwiches, and it toasts very nicely. I even made some keto panini with it!
It’s also incredibly easy to make, taking about 15 minutes of prep time and 35 minutes of bake time. And it has only 1.6g net carbs per slice!
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1. Prepare the pan: Preheat the oven to 350ºF and grease an 8×4 inch loaf pan. Line the the bottom and long sides of the pan with a pieces of parchment paper with overhanging edges.
2. Whisk the dry ingredients: In a large bowl, whisk together the coconut flour, protein powder, baking powder, salt, and garlic powder. Make sure to break up any clumps in the coconut flour.
3. Add the wet ingredients: Add the eggs, oil, shredded cheese, and water and stir until well combined. If the batter is overly thick, add more water 1 tablespoon at a time. The batter should be thick but scoopable and spreadable.
Keto Coconut Flour Bread#breadbakers
4. Bake the bread: Spread in the prepared baking pan and bake 30 to 35 minutes, until the top is just firm to the touch.
5. Add the topping: Remove and brush with the melted butter and sprinkle with bagel seasoning, if desired. Return to the oven for another 3 to 4 minutes.
I like unflavored whey protein isolate for this recipe because it has a higher protein content. Egg white protein powder should work just as well but it may make the bread a bit more dry. I do not recommend collagen protein.
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Lining the pan with parchment helps the coconut flour bread release more easily. Even the best non-stick pans can be tricky when it comes to keto bread.
It’s important not to over bake this or any other coconut flour recipes. Every oven differs so keep your eye on it and check it frequently as it gets close. The best way to know if it’s done is to touch the top of the loaf lightly with your hands. If it feels firm to the touch, get it out of the oven right away.
Coconut flour makes wonderful low carb, gluten-free bread, but it doesn’t work the same way regular wheat flour does. You won’t be able to make yeast bread with it, but you can use it for easy quick bread recipes. Do be aware that coconut flour is very absorbent and needs quite a few eggs for structure and to rise properly. Check out my tutorial on Baking with Coconut Flour.
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While coconut flour has a strong coconut scent, this bread doesn’t taste like coconut. The garlic powder, cheese, and seasoning help offset the flavor and it has a nice savory bread flavor.
This coconut flour bread has 3.3g of carbohydrate and 1.7g of fiber. So it has a net carb count of 1.6g per slice!
This savory Coconut Flour Bread has a wonderful light and fluffy texture. It's easy, delicious, and makes great low carb and keto sandwiches. And it has only 1.6g carbs per slice!
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Storage Instructions: Store the bread, tightly wrapped, on the counter for up to 4 days or in the fridge for up to 10 days. You can also freeze this coconut flour bread for several months.
Please note that I am not a medical or nutritional professional. I am simply recounting and sharing my own experiences on this blog. Nothing I express here should be taken as medical advice and you should consult with your doctor before starting any diet or exercise program. I provide nutritional information for my recipes simply as a courtesy to my readers. It is calculated using MacGourmet software and I remove erythritol from the final carb count and net carb count, as it does not affect my own blood glucose levels. I do my best to be as accurate as possible but you should independently calculate nutritional information on your own before relying on them. I expressly disclaim any and all liability of any kind with respect to any act or omission wholly or in part in reliance on anything contained in this website.
Reader InteractionsWe are a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for us to earn fees by linking to Amazon.com and affiliated sites.This super easy low carb coconut flour bread requires just 7 ingredients and can be made from scratch in under an hour! No yeast required, this quick bread is Paleo-friendly, keto-friendly, gluten-free, and dairy-free. Slightly sweetened with honey, this bread tastes delicious on its own, or toasted and spread with jam. Bake a loaf or two so you can enjoy homemade bread anytime!
Keto Coconut Flour Bread {gf, Nut Free + Dairy Free}
I don’t know about you, but for me, there’s just something so magical about pulling out a freshly baked loaf of bread from the oven, the heat from the oven hitting my face and the smell of bread enveloping the kitchen.
I’ve made countless types of bread, from our favorite soft fluffy gluten-free bread, to rosemary focaccia bread, to no knead artisan bread, and soft gluten-free dinner rolls.
Many bread recipes usually call for yeast, and while I personally love the rise and airy pockets that yeast imparts to a homemade loaf, using yeast usually implies more time required for rising, and slightly more complexity to the recipe.
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Basically, after coconut milk has been squeezed and extracted from coconut meat, the remaining coconut meat is dried at a very low temperature before being processed into a fine flour that is then used for baking, especially for those on
Since coconut flour absorbs a lot of moisture, baked goods using coconut flour tend to require a lot of liquid and a lot of eggs to help the ingredients bind together and provide moisture.
While most loaves require at least 2 to 3 cups of all-purpose flour or other types of flours, this coconut flour bread recipe only needs 3/4 cup of coconut flour.
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Ready to make a loaf (or two) right now? Let’s dive right in and learn how to make bread with coconut flour!
Preheat oven to 350F and grease a8″ x 4″ metal loaf pan. You may also line the pan with parchment paper if you prefer. Adjust the oven rack to the middle position.
Sift the coconut flour, salt, and baking powder into the bowl with the wet ingredients and whisk well to combine until you get a homogeneous liquid batter (the batter will be quite liquid, but that’s perfectly fine).
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Bake for 40 to 45 minutes until the top is golden brown and a toothpick inserted in the middle comes out clean.
Let the loaf cool on a cooling rack for at least 10 to 15 minutes until it reaches room temperature before cutting a slice of this delicious bread and enjoy!
Yes, you can! To freeze, wrap the loaf inplastic wrapand freeze for up to 2 months. Let the loaf thaw overnight in the refrigerator before slicing. You can also heat up the bread slight in the oven if you prefer to eat it warm, or toast the slices as an when you want to eat it.
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Yes, coconut flour is great for baking, especially if you are on a low-carb, paleo or ketogenic diet. It can be used for making cookies, quick breads, yeast breads and cakes. A little coconut flour goes a very long way, so a packet of coconut flour will last you a pretty long time (or at least quite a number of recipes).
Since coconut flour is the star of this coconut bread recipe, and because it is very fiber-rich, it absorbs a lot of moisture compared to other flours, I do NOT recommend that you substitute it with other flours in a 1:1 ratio.If you really wish to substitute it, remember that for each 1/4 cup of coconut flour, you will need at least 1 cup of other flour.
Because coconut flour is a very absorbent flour, a recipe that uses coconut flour requires quite a lot of liquids/moisture so that the final texture of the baked good does not turn out dry. Eggs provide both the binding power as well as the necessary liquid needed to create the best texture, which is why coconut flour recipes tend to ask for many eggs.
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P.S. If you try this recipe, I’d love for you to
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