, photo by Emma Shevtzoff
, nutritional review by Franziska Spritzler, RD, CDE
in Recipes, Bread Keto coconut flour bread
Ingredients
- ½ cup 120 ml melted coconut oil, melted (save some for greasing the pan)
- 12 12 large egglarge eggs
- 1 cup (31⁄3 oz.) 240 ml (95 g) coconut flour
- ½ tsp ½ tsp sea salt
- ½ tsp ½ tsp baking powder
Instructions
- Preheat the oven to 350°F (175°C). Grease a 9x5x3" (23x13x8cm) loaf pan and set it aside.
- In a large bowl, whisk together the eggs, and coconut oil.
- Add the dry ingredients, and stir until combined.
- Spread the batter in the loaf pan. Bake on the middle rack for 40-50 minutes, or until a toothpick comes out clean, after inserting in the center of the loaf.
- Set aside to cool for 15-20 minutes, and then slice to serve.
Tips
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.
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.
186 comments
It's not green! It's also somewhat fluffier than my first batch that was very dense. Cornbread is a very apt description. However, it's still a very low loaf, not at all as thick as the photo. I wonder if the key is the term "small loaf pan" in the recipe. Just how small was the original pan. I admit I'm using a full sized one, so it's way to imagine the bread turning out twice as thick is I used a pan half the size. Despite that, I really like this bread.
One of the easiest recipes I've found and today as a total side bonus I discovered this makes a great keto French toast.
Slice it off, fry in the pan with butter. Sprinkle cinnamon and a drizzle of syrup (I used Sukrin gold, but there's plenty of sugar free options out there) add a pat of butter on top (because you can) and enjoy.
I would be interested in knowing what those who were successful in having their bread rise and look more like the photo did exactly. I used a full-size loaf pan and mine looks very dense and only about 2 inches high. Seems softish when I push on it, but I'm suspecting it might be a bit dry. Also, I don't see how this comes out as 12 servings. Must be very small slices.
If you've been more successful with this, please share what you did. Thank you!
Tips for making this work:
1. Completely line your pan with parchment paper for easy removal
2. Separate the yolks from the eggs whites, beat the egg whites to stiff peaks and then gently fold them in to the rest of the batter
3. Make sure the melted coconut oil is cool before adding it to the eggs
Will try this next time.
fir some reason really needs 6.. Won't make again
Has anyone tried the keto rolls?
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.