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.
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!
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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!
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.
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)
Grain Free Coconut Flour BreadPrint Pin Rate
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
- Preheat the oven to 350° 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.
*macros set for 8 thick slices