One of the biggest myths when it comes to healthy food is that if it’s good for you (like coconut flour bread) it can’t also be genuinely delicious. Nothing could be further from the truth though.
A slice of fresh homemade bread doesn’t have to be full of carbs and gluten to taste good. With this simple paleo and gluten free Coconut Flour Bread recipe you can enjoy a delicious low carb and keto sandwich anytime you feel like it.
Introduction to Coconut Flour
I’ve had a fascination with coconut flour for over 3 years now. The main reason being that everyone said it was difficult to work with – and it is, if you’ve never worked with coconut flour before and don’t know what you’re doing. It behaves nothing like traditional wheat flour and – consequently – it took me many months of experimenting to consistently get it right.
My first big coconut flour success were these amazing Coconut Flour Pumpkin Muffins. I was hooked. I wanted to not only learn everything I could about coconut flour, but also how best to cook and bake with it.
It greatly helped that my entire family absolutely loved the gluten free coconut flour muffins I had started making. After posting pictures and the recipe for them on this blog, they received a ton of raving comments. This ultimately lead me to continue experimenting and – slowly – figure out how to make delicious coconut flour mug cakes and pancakes as well.
Those three recipes were a huge success. So I decided to focus in on them and write a digital eCookbook in which I shared the ins and outs of Coconut Flour Muffins, Pancakes & Mug Cakes. You can get it HERE!
Not long after publishing the eCookbook, I also wanted to figure out how to make bread using coconut flour. In fact, I’ve been testing coconut flour bread recipes for over 6 months now. Crazy, right? I know!
How to make Bread with Coconut Flour
I started out with trying a few coconut flour bread recipes I found online. Some ended up dry, gritty, or eggy, while others tasted great but the process was overly involved or the batter ended up overflowing and baking onto my oven floor.
So – after many months of trial and error – I came up with this simple coconut flour bread recipe that is:
- super easy to prepare
- fits my 8×4-inch loaf pan perfectly
- and results in a great (low carb) coconut flour bread (to make the bread extra low carb omit the optional honey or replace with sugar-free sweetener like this monk fruit syrup)
It’s literally as easy as putting all the ingredients into a blender (I love my Vitamix for this), then pouring the batter into a parchment lined loaf pan. Since this is a gluten free recipe there is no danger of ‘over-developing’ the gluten in the blender.
If you don’t have or don’t want to use a blender, you can also mix the batter by hand with a wooden spoon or your handheld mixer.
Separate the Eggs for extra fluffy Coconut Flour Bread
Reader Bobby commented that one way to avoid too dense coconut flour bread, is to separate the eggs and to whip the egg whites until stiff. And to gently fold them into the batter as final step.
Usually I try to keep my recipes processes as simple as possible. This includes keeping ingredient lists short and using fewer tools, bowls, and utensils.
It’s because I know life is busy for all of us – me included. And fewer dishes to wash are always a good thing!
Personally, I never found my coconut bread to be too dense, but after hearing from a few commenters running into this issues, I wanted to see if simply using a slightly different method would have different results.
Whisking the egg whites until stiff
So I prepared the batter in a bowl (instead of the blender) and started by separating the eggs. The egg yolks went into the big bowl to be combined with the other wet ingredients.
While I whisked the egg whites (using the whisk attachment of my immersion blender) until they were very stiff. You know they are stiff enough when you can invert the bowl and the egg whites remain unmoved.
I then proceeded to prepare the rest if the batter with all remaining ingredients. As final step I added the stiff egg whites to the bowl and gently folded them into the batter.
It is really important not to stir or whisk too vigorously here, since you don’t want to deflate the egg whites again. At this point I noticed that the batter did indeed look lighter in colour and airier in texture.
While the bread was baking in the oven, it rose higher and more quickly. And it remained that way during the baking process and even while cooling.
The final coconut flour bread was indeed taller and lighter. And the texture more fluffy.
Takeaway
Going forward I’ll continue separating the eggs and whisking the egg whites for this recipe – when I have the time! I think it is worth the extra step and cleanup.
But if I am pressed for time I’ll know that I can still get a delicious (if slightly d
enser) bread when leaving the eggs whole or with my extra quick & easy blender method.
Is Coconut Flour Bread low carb/keto?
Originally, I developed this bread to make a delicious gluten free and paleo substitute for wheat bread. Then I realized that there was a lot of interest for this recipe from the low carb and keto community.
The recipe can be considered low-carb as it is written, with about 3.3 g net carbs per slice.
To make it strictly keto as well, the tapioca starch (arrowroot powder) needs to be omitted. So does the honey. I’ve tested the bread with keto substitutions (or omissions rather) and it still comes out delicious.
With keto modification (no starch, no honey) the carb count goes down to 1.5 g net carbs per slice.
For more low carb bread recipes check out this coconut flour bread recipe collection.
How To Store Coconut Flour Bread
Coconut flour bread is very filling (dense) and I have a feeling you will not eat it all in one sitting. So the only thing more important than how it’s made, is how it’s stored.
I’ve tried storing bread made with coconut flour at room temperature, but unwrapped it dried out very quickly and wrapped it spoiled within 2 days. Probably due to the high egg and moisture content.
The best way to store this coconut flour bread – in my experience – is to wrap it tightly and put it in the fridge. I’ve used ziploc bags but I suppose you could use a regular plastic bag, any airtight container with lid like tupperware, or – my personal favorite – a Beeswax Food Storage Wrap
What to Expect
Coconut flour absorbs a ridiculous amount of liquids. Meaning bread made from coconut flour is going to be very different from store-bought bread. In fact, if you’re hoping to end up with something as fluffy as white Wonderbread, you will be disappointed.
It simply does not happen and scientifically can not happen just because coconut flour is inherently a lot denser, more filling, and more nutritious than wheat flour. With that said, it hasn’t been an issue with anyone in my household (despite them all being big bread eaters).
This paleo bread substitute is indeed a substitute, but it is delicious and holds up well as toast with your favorite toppings (we love almond butter) and can even make a very satisfying sandwich.
How to make a Coconut Flour Bread Sandwich
First of all, because I recommend storing it in the refrigerator, I also highly recommend lightly toasting the bread slices before eating. This way you won’t be eating cold bread and you’ll have the bonus of adding a lovely – lightly crunchy – texture and light brown colour to it. Yumm!
And secondly, you need to slice this low carb sandwich bread a certain way. Because this keto bread doesn’t rise super high, slicing it the usual way doesn’t leave a lot of surface area.
Reader Shelly A. left a comment sharing a great workaround trick that’s just pure genius. I’ve been using it ever since.
Slice the entire bread vertically into 2-3 big pieces. Then slice each piece horizontally into 4 slices. You get a lot more surface area that way – perfect to hold anything from ham and cheese, tuna salad, lettuce, etc.
If you need a visual guide to this slicing method watch the video below. I am demonstrating the sandwich slicing hack towards the end.
More Coconut Flour Bread Flavors
Now that I have figured out this coconut flour bread loaf, I went ahead and also turned it into a coconut flour banana bread version. And even a zucchini loaf and pumpkin bread for seasonal twists.
Unfortunately, I have not been able to figure out coconut flour bread with no eggs yet. Therefore vegan coconut flour bread has stayed out of reach so far.
No eggy taste!
But this is not to say that this low carb sandwich bread as any eggy flavor! NOT AT ALL!
Compared to many other coconut flour recipes, this one actually uses very few eggs. Looking at other ingredients lists I’ve seen anything from 6 to 12(!) eggs used per bread recipe.
Whereas mine uses only 4 eggs. I have found this to be the minimum amount of eggs required to make the batter hold up its shape.
And divided over at least 13 slices, there is just no way these 4 eggs would impart any eggy taste to the bread.
Get My Coconut Flour eBook
As you might have noticed by now, I love cooking and baking with coconut flour simply because it is a healthier alternative to wheat flour. Which is partially why I wrote an eBook dedicated to all things coconut flour.
It focuses on sweet recipes for baked treats. You can get a copy of it HERE!
More amazing Coconut Flour Recipes with Low-Carb Option:
- Healthy Carrot Cake
- Coconut Flour Cookies
- Peanut Butter Mug Cake
- Keto Chocolate Mug Cake
- Coconut Flour Scones
Coconut Flour Bread Recipe
Ingredients
- 1/2 cup coconut flour
- 1/3 cup ground flax flax meal
- 1/4 cup arrowroot powder/tapioca flour* optional
- 2 teaspoons baking powder**
- 1/2 teaspoon sea salt
- 4 eggs
- 1/2 cup flavorless oil like avocado oil or melted refined coconut oil
- 1/3 cup dairy free milk unsweetened almond milk, coconut, etc.
- 2 tbsp honey optional***
Topping:
- sesame seeds or other seeds of choice - like sunflower seeds, chia, flax, etc.
- ground flax
Instructions
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Preheat your oven to 375° F. Prep a 8x4-inch loaf pan by greasing it with oil or by lining it with parchment paper.
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One easy way to whip up the batter is by simply combining all ingredients in a blender. Pulse or blend on low speed until everything is fully combined. It will be easier for your blender, if you add the wet ingredients first.
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If not using a blender, add all wet ingredients (eggs, oil, milk, optional honey) to a large bowl and whisk until they are well combined.
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Next, add the dry ingredients (coconut flour, ground flax, arrowroot powder, baking powder, salt) to bowl. Then stir them onto the wet ingredients until no more pockets of dry mix remain.
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Optionally: Separate the eggs and whip the egg whites until stiff. Proceed preparing the batter as usual otherwise. Then gently fold in the stiff egg whites as final step. (This makes for a lighter, fluffy coconut flour bread)
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Fill the batter into the prepared loaf pan and sprinkle sesame seeds and a little ground flax over the top. Bake the Coconut Flour Bread for about 25-30 minutes until a toothpick inserted in the center comes out clean.
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Let the bread cool in the pan for 10 minutes, then move to a wire rack to cool fully.
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Store refrigerated for up to 1 week. Lightly toasting the bread slices is highly recommended.
Recipe Video
Recipe Notes
*omit or replace with almond flour/psyllium husk to make keto
** paleo baking powder = 2:1 ratio cream of tartar and baking soda
*** for a slightly sweet low carb bread, replace the honey with sugar-free monk fruit syrup
TIP: For extra large sandwich slices, cut the bread into thirds. Then slice each piece into 4 slices horizontally (instead of vertically). You'll end up with 12 slices and more surface area for all your toppings.
Barbara
This coconut bread recipe is truly amazing. I one and a half times the batter for a 9″ x 5″ loaf pan.and the bread is light and soft. Cutting the slices was a dream…..no crumbles. Can’t wait to make another batch.
Jennifer @ Leelalicious
Thank you for your lovely comment, Barbara! I’m glad that this recipe was a success for you! 🙂
Juile
I am apparently doing something wrong, I have made this recipe twice now and I end up with a dough not a batter….any tips?
Jennifer @ Leelalicious
The mixture will be a little thicker before you fold in the egg whites, but it may still be somewhat thicker than a pancake batter. Coconut flour will continue absorbing the wet ingredients as well so if the mixture is left for any period of time, the consistency will end up more like a dough than a batter. Did the mixture sit for any period of time before you proceeded to bake it? It could also be a measuring challenge. Since coconut flour absorbs moisture so successfully, measuring even a little extra may cause the batter to thicken more. I like to scoop the flour into the measuring cup rather than dipping the measuring cup in the flour to ensure it doesn’t compact too much. I hope this helps, but feel free to let us know if you have any other questions or concerns with the recipe.
Sheela
Hi I’m sold on making your bread, but unfortunately mine did not rise.
I believe it’s the type of coconut flour I’m using. Which brand of coconut flour do you use and also which brand of baking flour do you also use.
Hopefully my 2nd attempt in making this delicious looking bread will turn out as good as yours by using the right type or brand of ingredients.
Thanks so much, looking forward to hearing from.
Regina | Leelalicious
Oh no, I am sorry the bread didn’t work out as expected. Unfortunately, the coconut flour brands I use will probably be no help to you. I mostly use 2 Mexican brands (local to me) or organic coconut flour – A de Coco and Tia Ofilia. Both work well for this recipe. In the US I hear recommendations for Bob’s Red Mill brand of coconut flour. Hope that helps
Raya
Easy to make, looks like a loaf you would buy and tastes amazing.
Regina | Leelalicious
That’s a great compliment Raya. Thank you. I am glad the recipe worked out so well for you.
Deirdre
First time trying to make bread with coconut flour. Worked well but the taste of the baking powder was too much for me. I will try it again and use 1 tsp of baking powder and see how it tastes. Apart from that I was pleasantly surprised it wasn’t sweet and had no eggy taste at all. Thanks for sharing.
Jennifer @ Leelalicious
Thank you so much for your comments, Deirdre! If you choose to whip the egg whites before folding them into the bread, that may help ensure the bread rises properly even with reducing the quantity of baking powder. Happy baking and let us know how it goes with the adjustments. 🙂
Rosana
That’s delicious! I made the easier version and even though I didn’t use honey, it was yummy! Thank you so much, it will definitely make my breakfast happier, since I not longer have white flour.
Jennifer @ Leelalicious
I’m very happy this worked out for you, Rosana! This bread is definitely wonderful for breakfast.
Sonya
If I double the recipe do I add more baking time?
Sonya again
Also, Tried the recipe. Felt like there wasn’t enough. I used a 5X9 I’m thinking of doubling…
Jennifer @ Leelalicious
Hi Sonya, thank you for your comments. I just wanted to check, did you choose to leaven your bread with baking powder or with whipped egg whites as well? I think that whipping the egg whites to stiff peaks and folding them into the batter may help the loaf rise and fill the pan better. Please feel free to let us know more details about the baking process for you so that we can guide you better.
Malick
My problem is that after baking my bread got flat what might be the problem
Jennifer @ Leelalicious
Hi Malick, I’m sorry you had some challenges with this recipe. I’m curious about whether you used just the baking powder for leavening or if you chose to add whipped egg whites as well? It could have something to do with the age of the baking powder you were using. Feel free to let us know any other details of the baking process for you so that we can guide you better.
Ashlee Jones
Also how important is the ground flax as I didn’t add this as didn’t have it at home.
Many thanks,
Ashlee
Jennifer @ Leelalicious
Hi Ashlee,
Thanks for your comments and questions! The omission of the ground flax might have been what resulted in a flatter loaf for you. Generally, wetter batters don’t rise very well. The ground flax would have absorbed excess moisture allowing the baking powder to do its thing better. Let us know if you try the recipe again and how it goes.
Ashlee Jones
I like the flavour and texture but mine didn’t rise much and is a bit flat.
Any tips? I was thinking to double the mixture next time to fill my tin up more.
Steve Galchutt
Tried your Coconut bread recipe it was good! Mine turned out kinda dry and crumb was too dense but have to admit I went the blender route with wet first and dry last and it bogged down causing blender to overheat? …it turned into a heavy thick paste. Yet it was still good tasting once baked and filling/satisfying! I wonder if adding the arrowroot was too much dry ingredients? Cooking is always an adventure for me! My wife likes it when I cook except my cleanup never meets her standards! LOL
Jennifer @ Leelalicious
Hi Steve, I am glad that the recipe turned out well for you! Cleanup is often the most challenging part in the kitchen, isn’t it? 🙂 I’m not sure why your bread would have turned out too dense but it could have something to do with measuring. Coconut flour can absorb a lot of fluid so even a little extra might have been the difference between a softer loaf and a drier one. When measuring, I like to scoop the flour into the measuring cup rather than dipping the measuring cup into the bag of flour. Dipping the measuring cup can sometimes lead to overly packed flour.
Nicole
I haven’t yet tried this recipe but I’d like to add more grains to it. What would you recommend?
Regina | Leelalicious
Hmm, I am not sure about adding grains. Since often people that make coconut flour recipes need them to be grain/gluten free I never tried adding them. Maybe more seeds into the batter might work though. I’d try using sesame seeds, sunflower, flax, or pumpkin seeds.
Ingrid
Is it possible to use less flax meal? Although I like the bread very much as is, I would like to make a loaf where the coconut flour taste comes through more strongly.
Regina | Leelalicious
You can try reducing the amount of flaxmeal. I don’t recommend omitting it altogether as the texture of the bread will be less pleasant. You can also try psyllium husk as that imparts less flavor into the bread
Grace Mathew
I was doubtful at first, but this actually is a fantastic recipe! I can never hold myself back from trying out new different things, and I have tried out quite a lot of seasoning variations using herbs and spices. I don’t add the honey.
Thank you so much for the wonderful recipe:)
Jennifer @ Leelalicious
I’m so glad you enjoyed the recipe, Grace! 🙂
Zena
I was sceptical at first, but this really is a fantastic recipe! I can never hold myself back from experimenting and I have tried out several seasoning variations using herbs and spices. I don’t add the honey.
One question I have is about the tapioca starch. Do we specifically need that starch or would any starch do? For example, could I use corn starch?
Thanks!
Regina | Leelalicious
Thank you for your great feedback, Zena. I love to hear that you are experimenting with different flavors.
I believe any starch will work well here. The starch component help to lighten the crumb texture which can be coarse with only coconut flour used
Sharon Baum
25 minutes was short not enough time to bake and I had to bake 20 minutes longer. When I removed the ‘bread’ from the loaf pan, and then the parchment paper, it had a kind of shiny look to the sides, that was all the oil used in this recipe. Upon tasting the bread, it was on the bland side and extremely oily. I would not recommend this recipe. It’s terrible. I don’t cook my foods in oils, and that’s all this bread is … loaded with oils making it greasy. One’s complexion would be affected eating this.
Regina | Leelalicious
I am sorry to hear this recipe didn’t work out for you. From the information you provide in your comment I am wondering if your oven may be running too low. First, because your loaf took much longer to make. Second, because you say the oil seems to have leaked out. If the batter was in a low oven for a long time, the oils can melt out and separate instead of being sealed into the bread’s crumb while baking.
Kpapaz
The best keto bread I have made until now and I have tried few if them.
I made sure I added 1 teaspoon honey, butter instead of coconut oil (otherwise too much coconut flavour), I also added 1 teaspoon xanthan gum, and definitely chia seeds and pumpkin seeds inside the mixture.
Amazing