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!
May 23 2017 recipe by , photo by , nutritional review by in Recipes, 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!
USMetric
16 servingservings

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
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Instructions

Instructions are for 16 servings. Please modify as needed.

  1. Preheat the oven to 350°F (175°C). Grease a 9x5x3" (23x13x8cm) loaf pan and set it aside.
  2. In a large bowl, whisk together the eggs, and coconut oil.
  3. Add the dry ingredients, and stir until combined.
  4. 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.
  5. 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.

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💬 Have you tried this recipe?

What did you think? Please share your thoughts in the comment section below!
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186 comments

  1. 101
    Carole
    November 8 2017
    I would say to try a small aluminum loaf pan.. And the discoloration is coming from the baking soda as you need to get the " aluminum free" kind. Haven't tried this yet but if it has the texture of corn bread, I will add some "sweet corn" flavoring I just bought to make cornbread. I miss the cornbread (along with the beans) when I make chili.
  2. 102
    Carole
    November 8 2017
    In previous comment I meant to say baking powder, get the "aluminum free" kind
  3. 103
    Carol
    November 8 2017
    I haven’t tried yet, but I too am wondering about baking soda or baking powder. As for color, egg yolk color would make a difference. The yolk gets it’s color from what the chicken eats. I buy either fresh or organic and yolks are deep yellow. When I had my own birds, yolks were orange. I think I’ll buy some cheap eggs and try, should be lighter yolks. Of course it’ll not affect taste.
  4. 1 comment removed
  5. 105
    Tamara
    November 11 2017
    I made this the other day. Am still enjoying it. Made exactly as stated, however, the volume wasn't nearly enough for a regular bread pan. I made it in a 6 x 3 1/2" throw away pan. Rose to resemble any other banana bread, etc. Made with baking soda and mine was green as well. Didn't affect the taste however. I toast two slices in the morning and I'm good to go!
  6. 106
    JayneM
    November 14 2017
    I used baking powder and sea salt. The finished bread wasn’t green. What I did do is add some water to the mix because, as my coconut flour absorbs so much liquid , I knew the finished bread would be far too dry if I didn’t. It came out fine but it is more like cake because coconut flour is sweet - probably tastes sweeter because I eat so little food that is sweet any more? Anyway, my top tip is to make sure the mixture is wet enough to drop off the spoon when the a spoon of it is tapped against the bowl (dropping consistency).
  7. 107
    Reply to comment #97 by JoeHollow
    Mirpenn
    November 19 2017
    I used a silicon pan and it was still green so not the metal pan theory

    Eggs and cheap aluminum pans don't mix. It causes some sort of oxidation. I don't think it's poisonous. Combination of chemicals makes some sort of salt. Not poisonous to my knowledge but it just looks nesty. This is like cooking 101. Best avoid buying cheap metal and cheap plastic utensils, dishes, and pans. You never know what chemicals might leach into your food.
    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.

  8. 108
    Xavier
    November 19 2017
    Not sure how coconut flour is supposed to be low carb..? Check the label...
    I substituted most of the coconut flour with hemp seed flour and pumpkin seed flour. Let's see how it will taste...
    Reply: #121
  9. 1 comment removed
  10. 110
    Peter Biörck Team Diet Doctor
    November 21 2017
    Hi Hein!

    We don't promote a low calorie diet.

    Here you can find some interesting reading about our way to lose weight:
    https://strongmetabolism.fit/how-to-lose-weight%3C/a%3E%3C/p%3E

    Wished they had better nutrition info, made the bread, was good until i realized 30g serving had 25g fat? meaning 250 kcal per serving?? not ideal for low calorie ketogenic diets.

  11. 3 comments removed
  12. 114
    Chris
    December 2 2017
    This is really cornbread like. Tasty. I added about 2 tablespoons of water and added 1/8 teaspoon of aluminum free baking powder too. Next time I intend to add a little sweet corn extract as well. Thanks for a great recipe!
  13. 115
    Jay
    December 3 2017
    Hi everyone , i recommend adding some shredded pure cheddar to the recipe and substitute some of the coconut flour with almond(not alot, maybe 1/8 cup) . It gives it a little more of a bread like consistency and tempers the sweetness.
  14. 1 comment removed
  15. 117
    Hein
    December 6 2017
    if anyone wants to use my fitness pal. Select serving size as 1 recipe. If you use 12 servings then serving amount is 0.083 per muffin. Looks to have the right nutritional information. 2 muffins 0.166 etc. Still nice to have a vessel for butter and spreads whilst on kero!
  16. 2 comments removed
  17. 120
    Kimberly
    December 17 2017
    I just made this and it came out great! I just doubled the recipe and only used baking powder because it was all I had. I did mix everything pretty good and beat the eggs well first. I wish I could put a picture because it looks great!
  18. 121
    Reply to comment #108 by Xavier
    Hymix
    December 29 2017
    An 18g serving of my Nutiva coconut flour has 3g of net carbs. Sounds like low carb to me.
  19. 2 comments removed
  20. 124
    Jean-Marie Billon
    January 15 2018
    Hi Hymix, what do you mean by "net" carb? I looked at the nutrition fact for the Nutiva coconut flour and have a total carb of 11 gr including 3 of sugar for a serving of 18gr. Are the Numbers of carbs posted in the Keto recipes based on sugar only? Thank you in advance for your clarification.
    Jean-Marie
  21. 125
    Brooke
    January 15 2018
    Ours took much longer to bake than 50 minutes. We cooked it an extra 20 minutes.
  22. 1 comment removed
  23. 127
    Shazi
    January 19 2018
    Hi peter.how many grams 1 serving of keto coconut flour bread slice should be?20g of one slice will be of 1 gram of digestable carb?kindly do reply so i consume one carb in a day and feel satisfied as well.Thanks
  24. 128
    Emma
    January 21 2018
    Just made this today for the first time, followed the recipe to the letter and it came out brilliantly! Very pleased! It didn't rise a huge amount but has a lovely crust and bready texture. A nice substitute for when I really fancy some soup or just bread and butter.
  25. 2 comments removed
  26. 131
    Shazi
    January 23 2018
    Yes peter i thought so.thx for your help.u rock.tc
  27. 132
    Penny
    January 26 2018
    Would it be possible to substitute the coconut flour with almond flour??
    Reply: #133
  28. 133
    Reply to comment #132 by Penny
    Peter Biörck Team Diet Doctor
    January 26 2018
    Hi Penny!

    Recommended reading:
    https://strongmetabolism.fit/low-carb/recipes/baking#products%3C/a%3E%3C/p%3E

    Would it be possible to substitute the coconut flour with almond flour??

  29. 134
    Adrian
    January 28 2018
    Made exactly as the recipe and used a silicon bread tray. Came out perfectly and a lovely golden colour.

    One thing I wish for all the recipes is when converting from US to metric bear in mind that we (at least metric British people) measure dry ingredients by weight and wet ingredients by volume so 125ml for flour is a very strange measurement to me.

  30. 5 comments removed
  31. 140
    Adrian
    January 30 2018
    Tammie, mine tastes nothing like egg. Perhaps you used eggs that were larger than normal? Mine looks very much like the picture and tastes halfway between homemade bread and unsweetened cake.

    Why assume that people are lying rather than the more likely conclusion that you did something wrong? Seems a strange and confrontational attitude to have over a recipe.

  32. 4 comments removed
  33. 145
    naomi
    February 4 2018
    hello...all the way from new zealand...tried the bread...now i have my substitute...it is sweet but now i know i can use other flours and oils...ta so much
  34. 146
    Andrew
    February 4 2018
    I had really good luck adding ground chia seeds (4 tbsp in half a cup warm water, let it sit on the side) or many recipes online add psyllium husks. I think the ground chia seeds also help hide what could be a very eggy flavor (and just adds more fiber). In addition, I added a teaspoon of xanthan gum, which many recipes say are optional, but it really makes a difference. I also used a small loaf pan that filled up about 2/3 with batter. It rose to the top and came out beautifully. Hope that helps some people!
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