Keto Coconut Flour Bread

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Coconut flour bread is easy to make and has a light flavor, plus it’s dairy-free too! Friendly for many diet types, this is a great gluten and grain free, paleo, low-carb, and keto diet bread. This could be your new favorite sandwich bread.

Save this bread in your easy keto recipes collection because it is not to be missed!

Low Carb Coconut Flour Keto Bread Recipe

Paleo, Gluten Free, Keto and Low Carb Flours 101

Coconut flour is used for a wide range of diet types so if you aren’t already familiar with it, now is the time to learn!

Uniquely, different from wheat flour, coconut flour is a high fiber, gluten-free replacement. The taste will vary from brand to brand, depending on how the ingredient is dried, toasted  (or not), and processed. Overall, coconut flour is mild and slightly sweet in flavor.

There is a bit of chemistry and science that plays into making quality coconut flour recipes. Unfortunately, coconut flour cannot replace wheat flour in a 1:1 ratio. It absorbs a lot of liquid and doesn’t rise like you might be used to.

If you’re just getting started with gluten free baking (or grain free, paleo, and keto too), I highly recommend The Ultimate Guide to Low-Carb Baking for all you need to know about budget and family-friendly sweet and savory baked goods.

coconut flour for low carb baking

Is coconut flour low carb?

Coconut flour is low carb! With only 2 grams of net carb, each slice of this bread will fill you up but not overload you with carbs.

There are many coconut products for a keto diet and all of them are useful!

If you are not already using coconut flour, start with this recipe. This flour is one of my favorites for allergen-free and low carb baking.

Not only is coconut flour low carb, but it is also great for those with oxalate sensitivities. Like many diet changes, eating a low oxalate diet may seem overwhelming at first but once new daily patterns are established, it becomes normalized.

Switching from wheat bread to this coconut flour bread will be a big step towards successfully setting up new meal prep habits for a healthier diet.

I use coconut flour in many keto breakfast ideas and it’s a game changer!

grain free coconut flour

How to Make Coconut Flour Bread

After you preheat your oven to 350°F (175°C), gather all the dry ingredients and combine them in a mixing bowl.

Stir in coconut oil and vinegar, until dough is crumbly and uniform.

Next, beat the eggs and egg whites in a separate bowl. This is an important step for adding volume to the bread.

Now gently fold the egg mixture into the first bowl. Wait a minute or so for the coconut flour to absorb the liquid and begin to thicken.

Once the ingredients have formed a batter, pour it into a 9×5-inch bread loaf pan. Make sure the pan is either greased well or lined with parchment paper so you can get the bread out once it is done cooking.

Bake for 40-45 minuets until the top is golden brown and firm. Test the bread by poking a toothpick into the center. If it comes out clean, the loaf is done.

Cool the bread on a wire rack for about 10 minutes before popping it out of the mold. Running a knife around the edge will help loosen it from the pan. If you use parchment paper, the bread lifts right out.

You will notice the bread does not rise much, which is typical of coconut flour bread recipes. Make a short, squat loaf as described here or double the recipe for a taller bread. I tend to find the end result filling enough and do fine with smaller slices.

Simple Dairy Free Keto Bread

My Keto Bread with Psyllium Husk is one of my very favorite bread recipes and I use if for just about everything. However, the recipe uses butter (so it’s not dairy free) and in some places finding psyllium can be a challenge.

As an alternative, this simple keto bread with coconut flour will do!

If you like sweet breads, don’t miss my Low Carb Chocolate Pumpkin Bread!

This keto bread loaf is ideal for customizing. 

Use the recipe as a base and experiment with different sweet and savory flavor variations.

Leave a comment to let us know what flavor sounds best to you.

Here are a few ideas to get you started:

  • Gently press in sunflower and pumpkin seeds into the top before baking
  • Use coconut oil infused with herbs (an idea from The Ketogenic Edge Cookbook)
  • Mix 1 teaspoon rosemary, 1 teaspoon dried oregano, 1 clove minced garlic, and 1/4 cup chopped olives into the batter
  • Add 1/4 cup sun-dried tomatoes and 1 teaspoon thyme to the bread before baking
  • If you like sweet bread, add 2 tablespoons of Lakanto (or another keto sweetener) with 1 teaspoon of vanilla extract.
coconut flour bread recipe

Easy Coconut Flour Sandwich Bread

If you’re a sandwich person, going low-carb is not going to be very appealing! I’m here for you and want to help make the transition as easy as possible so you can reach the goals you set for yourself.

Unlike many coconut flour bread recipes that are hard, dense, and dry, this one comes out moist. It’s easy to slice and firm enough to pack in a lunch. So share it with your children when they go back to school too.

Make a turkey club, BLT, or egg salad sandwich. Even a simple combination of avocado and thinly sliced roast beef is delicious between dairy free keto bread.

I’ve even served this grain-free bread as an appetizer! By cutting each slice in half, you get small cracker sized pieces that are perfect for topping with Liver Pate or making bruschetta.

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Where to buy coconut flour?

Coconut is a healthy food you can eat regularly on a low-carb diet. (1) It contains medium-chain triglycerides (MCTs) which are linked to several benefits like fat loss, improved metabolism, and better cognitive function. (2, 3)

Coconut flour can be a delicate ingredient and spoil on the shelf. This is the main reason I buy all my coconut products for a ketogenic diet from Wildly Organic. Their quality is excellent, after years of ordering coconut oil, flour, and shredded coconut, I have never once received a rancid product.

They are also a small family-owned business, which I love, and offer wholesale options and discounted buying club prices too!

sliced keto sandwich bread

Coconut Flour Bread (gluten free, grain free, low carb, keto, + paleo)

Jessica Haggard
Make Coconut Flour Bread with simple pantry staples. It is a great sandwich bread for low carb, keto, and paleo dieters. Plus, the recipe is dairy free too!
4.39 from 13 votes
Prep Time 15 mins
Cook Time 40 mins
Total Time 55 mins
Course Bread
Cuisine American
Servings 9
Calories 137 kcal



  • Preheat the oven to 350°F (175°C).
  • Combine the dry ingredients in a mixing bowl. Stir in coconut oil and vinegar until crumbly and uniform.
  • Beat the eggs and egg whites in a separate bowl.
  • Gently fold the egg mixture into the first bowl. Wait a minute or so for the coconut flour to absorb the liquid and begin to thicken.
  • Grease a 9×5-inch bread loaf pan or line with parchment paper. Pour batter into pan.
  • Bake for 40-45 minutes, until top is golden brown and a toothpick comes out clean after inserting into the center.
  • Remove from the oven and cool on a wire rack for 10 minutes before taking out of the pan. Run a knife around the edge to loosen the bread from the sides.


Variations to try:
  • Gently press in sunflower and pumpkin seeds into the top before baking
  • Use coconut oil infused with herbs (an idea from The Ketogenic Edge Cookbook)
  • Mix 1 teaspoon rosemary, 1 teaspoon dried oregano, 1 clove minced garlic, and 1/4 cup chopped olives into the batter
  • Add 1/4 cup sun-dried tomatoes and 1 teaspoon thyme to the bread before baking
  • If you like sweet bread, add 2 tablespoons of Lakanto (or another keto sweetener) with 1 teaspoon of vanilla extract.

Nutrition & Macros

Serving: 1sliceCalories: 137kcalCarbohydrates: 4gProtein: 2gFat: 13gSaturated Fat: 11gCholesterol: 2mgSodium: 216mgPotassium: 56mgFiber: 2gSugar: 1gCalcium: 19mgIron: 1mg

To obtain the most accurate representation of the nutritional information in a given recipe, please calculate the nutritional information with the actual ingredients and amounts used, using your preferred nutrition calculator. Under no circumstances shall the this website and the author be responsible for any loss or damage resulting for your reliance on the given nutritional information.

Made this? Leave a Rating! ⭐⭐⭐⭐⭐Tag a photo with @PrimalEdgeHealth and #PEHRecipe on Instagram to share with us!

Originally published in February 2017, updated with new tips and information in June 2020.

More Coconut Flour Baked Goods

You can do so much with coconut flour! Buy a bulk bag and enjoy the newfound baking freedom it affords.

  • The BEST Keto Bread with Psyllium Husk – Super delicious and good for EVERY bread need you can possibly have. This loaf is made with coconut flour instead of any grain or gluten-containing flours.
  • Low Carb Focaccia Bread – Surprisingly easy, focaccia bread with coconut flour makes a great appetizer any time of the year.
  • Keto Chocolate Cake – A low carb coconut flour cake that will fool even the biggest wheat and sugar lover!
  • Low Carb Vanilla Cupcakes – Serve these sugar free cupcakes with coconut flour at a party or send them off with your child to share at a school function.
  • Diary-Free Pumpkin Muffins – Coconut flour is blended up with pumpkin puree and egg in these low calorie treats for cool, crisp fall days.

Meet Jessica Haggard

Jessica Haggard is the creator of Primal Edge Health, where she shares simple, nourishing low-carb, keto and carnivore diet recipes.

She has photographed and authored two best selling ketogenic cookbooks, The Ketogenic Edge Cookbook and The Carnivore CookbookLearn more about Jessica…

32 thoughts on “Keto Coconut Flour Bread”

  1. This coconut flour bread looks so good. I have never cooked with coconut flour before but I can’t wait to try this recipe!

  2. 5 stars
    Thank you for this awesome recipe Jessica! I made it for the first time yesterday and it’s delicious. Very moist and great flavor.

  3. for the recipe a loaf pan is how many servings for the recipe ?what do I enter to get right amount of ingredients to appear. thank you Diana

  4. Hi,
    My partner just tried this recipe today. We are on a New Years kickstart to sorting our diet out. Step 1, LOW CARBS! lol

    The bread, although a little green in colour (which others have found to which is actually reassuring!) tastes great! Many Thanks

    I found your website through watching Primal Edge Health / Jay Dyer youtube videos… I guess you would say I’m a Jay’s Analysis nerd 🙂

    Thanks again we will be trying more of your recipes

  5. My batter was a little dry after combining the wet and dry ingredients (super absorbing coconut flour) so added a splash of almond milk and it worked perfectly. Looked just like the one pictured, about 2/3rds of the way up the baking tin. Delicious! 🙂

  6. Another question. I read at the top of the recipe it says “serves 4”, then in the macros it says 8 thick slices. So should we count double the macros when eating “one serve?” I am rather befuddled…mind you it doesn’t take much for that to happen! ???

    • Macros per slice: 14.7 g fat, 3.2 g carb, 1.3 g net carb, 4.9 g protein
      *macros set for 8 thick slices

      You can decide what your serving size is based on your individual macro needs. Could be 1, 2 or one half slice, all depends on you!

  7. I only just found this recipe. Just wondering if adding bacon and cheese to it to make it into a low carb pull apart loaf would work. (Pull aparts are what we call them in Oz. Maybe a different name in US?).

  8. This was so good! I’m diabetic and I’ve been looking for a good bread recipe and I think I’ve found it! My daughter is vegan, so I used flax “egg” instead of eggs and I was almost out of coconut oil, so I used 1/2 coconut oil and 1/2 canola. The texture is very much like banana bread (at least mine was with the Subs I made) and I can totally imagine this easily being transformed into a sweet bread, also. Thank you!!!

  9. I tried this recipe and the bread came out very flat. It also had most of the moisture at the bottom of the bread. It turned a green color. Perhaps my bread pan was to large and the heat was in my stove is off. But….flavor was great and I will continue to make it!

    • It is a dense bread, I’ll add this to the description so others know better what to expect. Coconut flour is a tricky one to work with, I’ll keep experimenting. 🙂

  10. sorry also love the podcasts and buying the ebook as soon as i make every recipe in the maca book lol. Its not taking long since im half way through already and sharing every recipe with all my friends.

  11. I’m not sure what i did wrong. I tried the regular bread, lakonto, and the thyme/garlic bread and none of them rose past about half of the tin. Should i just double the recipe?

    • Hi Tyler, my loaves usually fill the same amount, about 3/4 the height of a standard loaf tin. You can double the recipe and fill the whole tin. The dough doesn’t rise much so what ever you see going into the oven is likely to be the same height when you take it out again. How do you like to enjoy the bread?

  12. Just what I have been looking for. Thank you, Jessica!

    I have been eating your Coconut flour pancakes with spreads of butter for the past week as dessert, and was looking to make Coconut flour bread next.

    I will however be making them at a time when I’ll be temporarily abstaining from meat and eggs; is there a way for me to substitute the eggs with greek yogurt or the like?

    If so, what proportions would you recommend? Much thanks for all you do.

    • Soaked chia seed or flax seed will work better as an egg replacement than yogurt. For each egg you want to replace, combine 1 tablespoon of ground chia or flax seed with 3 tablespoons of water. Stir well and leave to thicken for 5 minutes. Add into a recipe just like you would an egg. I have not tried this substitution in this specific recipe, it may increase the baking time a bit. You will have to make an experiment to see how it goes. Let me know about the result!

      • Ended up doing it with eggs, Jessica! I doubled the proportions for a large loaf however found the end result a tad bit too egg-y in flavour rather than the strong coconut essence I was hoping for. Should I have cut down on the number of eggs perhaps (used 12, hope I didn’t misunderstand)? Or do you suppose there was an inconsistency in mixing?

        The bottom of the bread also started to turn slightly green after a couple of days of storing it in the fridge. All in all I did enjoy it and the family loved it; hoping to perfect it the next time. Thanks. 🙂


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