Coconut Flour Keto Bread

Coconut Flour Bread Recipe

A warm slice of fresh homemade bread doesn't have to be full of gluten and carbs. This paleo and gluten-free Coconut Flour Bread proves it.
Course Breakfast
Cuisine American
Keyword coconut flour bread
Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Servings 1 8x4-inch bread (13 slices)
Calories 140 kcal
Author Leelalicious


  • 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***


  • sesame seeds or other seeds of choice - like sunflower seeds, chia, flax, etc.
  • ground flax


  1. Preheat your oven to 375° F. Prep a 8x4-inch loaf pan by greasing it with oil or by lining it with parchment paper.

  2. 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.

  3. 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.

  4. 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.

  5. 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)

  6. 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.
  7. Let the bread cool in the pan for 10 minutes, then move to a wire rack to cool fully.
  8. Store refrigerated for up to 1 week. Lightly toasting the bread slices is highly recommended.

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.

Nutrition Facts
Coconut Flour Bread Recipe
Amount Per Serving
Calories 140 Calories from Fat 110
% Daily Value*
Fat 12.2g19%
Cholesterol 57.2mg19%
Sodium 122.2mg5%
Carbohydrates 5.6g2%
Fiber 2.3g9%
Sugar 0.1g0%
Protein 3.4g7%
* Percent Daily Values are based on a 2000 calorie diet.