coconut flour bread

Grain Free Coconut Flour Bread (Low-Carb and Keto)

posted in: Recipes

With the right ingredients and a bit of know how, low-carb baking is just as easy and approachable as traditional baking with wheat flour and white sugar.

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I have completed testing enough recipes to formally make a collection of 101 low-carb, ketogenic, and paleo savory and sweet baked goods and am now preparing the text and finalizing the formatting for our upcoming book!

This most may contain affiliate links. Primal Edge Health LLC may receive a small commission at no extra cost to you for any orders made through these links. All thoughts and opinions are my own and I never promote something I wouldn’t use myself.

Discovering the Grain-Free Coconut Flour Bread was exciting because it showed me that if you can make a true gluten-free, grain-free, low-carb bread loaf, you can make a keto verison of just about anything!

grain free coconut flour

Making The Ketogenic Edge Cookbook was such a fun experience that challenged me, inspired me, and ultimately helped me grow not only as a ketogenic chef but as a mom and wife as well. Together Tristan and I created a training manual that contains all the important things we have personally learned that help us maintain long-term success on a low-carb, high-fat, ketogenic diet. The Ketogenic Edge Cookbook is the book that we keep as a kitchen resource, recommend for clients, and are happy to provide to others interested in maximizing the nutrient density in their daily diet and want to learn how to source and use the highest quality food possible.

Of the 134 recipes, all are whole foods based dishes but only a few are baked goods. This area of ketogenic cuisine seemed the most daunting but I decided to tackle the unknown and recently led myself through a crash course in ketogenic baking. The upcoming cookbook will discuss the differences between ketogenic, gluten-free baking and conventional wheat flour baking, give low-carb baking tips and techniques, and provide thorough suggestions for ingredients and equipment to make the best baked goods possible.

What better way to introduce gluten-free recipes into your home than with a healthy Grain-Free Coconut Flour Bread.

This loaf is a moist bread that can be used in place of all traditional bread needs. Make a grilled cheese for the kids, spread some low-carb sauces over a slice, add your favorite fillings to make a grain-free sandwich, or toast and serve with an olive tapenade, bruschetta, or a thick spread of butter.

Our daughter loved when I turned thin slices into french toast and topped them with seasonal berries and Vanilla Whipped Cream (recipe from The Ketogenic Edge Cookbook)

UPDATE: Coconut flour is a tricky ingredient to work with, this bread (like many grain-free/gluten-free) breads does not rise much. You can double the recipe for a full-sized loaf or keep the proportions and bake a short loaf. It is a dense bread, I find a slice or two is sufficient for my needs.

coconut flour bread recipe

Do you have The Ketogenic Edge Cookbook?

Bake a loaf of the grain-free coconut flour bread and serve it with the following ideas. Try them all and post your favorites in the comments below!

  • Blue Cheese and Garlic Compound Butter (or any of the other 3 variations)
  • Zucchini Hummus
  • Guacamole 2.0
  • Classic Egg Salad
  • Beef Liver Pate
  • Double Chocolate Nutella (or any of the other 4 nut butter recipes)

FOLLOW PRIMAL EDGE HEALTH on INSTAGRAM, PINTEREST and FACEBOOK for more low-carb, ketogenic recipes and diet tips!

coconut flour bread

Grain Free Coconut Flour Bread

4.13 from 8 votes
Print Pin Rate
Course: Bread
Cuisine: American
Prep Time: 10 minutes
Cook Time: 45 minutes
Total Time: 55 minutes
Servings: 1 loaf

Ingredients

To enhance, add in one of the following:

  • Herbal infused coconut oil recipe from The Ketogenic Edge Cookbook
  • 1 teaspoon dried oregano and 1/4 cup chopped botija olives
  • 2 cloves garlic and 2 sprigs fresh rosemary
  • 1/4 cup sun-dried tomatoes and 1 teaspoon thyme
  • 2 tablespoons Lakanto Classic

Instructions

  • Preheat the oven to 350ยฐ F.
  • Combine all dry ingredients in a medium mixing bowl.
  • Beat the eggs and vinegar. Mix in the oil. Slowly add the dry ingredients to the egg mixture, combine well.
  • Add batter to a greased bread tin. Bake for 40 to 45 minutes until the top is golden brown and a knife comes out clean after testing the center.
  • Turn the loaf tin on its side to cool. Let the loaf cool completely before popping it out of the mold. Slice into pieces and store in the fridge.

Notes

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
Tried this recipe?Mention @PrimalEdgeHealth or tag #pehrecipe so I can repost my favs!

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Grain Free Coconut Flour Bread Recipe

26 Responses

  1. Sean B
    | Reply

    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.

    • Jessica
      | Reply

      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!

      • Sean Braganza
        | Reply

        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. ๐Ÿ™‚

  2. Kerry
    | Reply

    What size loaf pan did you use? Looks great! Can’t wait to try this.

    • Jessica
      | Reply

      It is in a standard 9-inch loaf pan.

  3. Dee
    | Reply

    Oh yummy gonna make this in the next day or two

  4. Tyler
    | Reply

    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?

    • Jessica
      | Reply

      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?

      • Tyler
        | Reply

        I really enjoyed it! I am having trouble with my wife (who is not on keto) eating all of my bread! lol I guess i’ll have to make double!

        • Tyler
          | Reply

          The sweet (lakanto or stevia) and regular are our go to!

  5. dee
    | Reply

    love the maca recipe book and information

  6. dee
    | Reply

    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.

  7. Tracey
    | Reply

    Didn’t rise hardly at all and seemed really dense. Any suggestions? Still had great flavor!

    • Jessica
      | Reply

      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. ๐Ÿ™‚

  8. Hoov
    | Reply

    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!

  9. Sarah B.
    | Reply

    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!!!

  10. Elizabeth
    | Reply

    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?).

    • Jessica Haggard
      | Reply

      Give it a try! Let me know if it works.

  11. Elizabeth
    | Reply

    Another question. I read at the top of the recipe it says โ€œserves 4โ€, then in the macros it says 8 thick slices. So should we count double the macros when eating โ€œone serve?โ€ I am rather befuddled…mind you it doesnโ€™t take much for that to happen! ???

    • Jessica Haggard
      | Reply

      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!

  12. Simon
    | Reply

    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! ๐Ÿ™‚

    • Jessica Haggard
      | Reply

      Great modification! That’s a great tip for people to know about, thanks for sharing it here.

  13. Jack UK
    | Reply

    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 ๐Ÿ™‚

    Thanks again we will be trying more of your recipes

    • Jessica Haggard
      | Reply

      So glad you’re diggin the recipes ๐Ÿ™‚ Glad to know a fellow nerd!

  14. noblessefarm
    | Reply

    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

    • Jessica Haggard
      | Reply

      You can cut 9 1-inch slices

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