
This keto-friendly coconut bread is a delicious low-carb alternative to traditional bread. Made with nutrient-rich coconut flour, it’s grain-free, gluten-free, and packed with healthy fats. Perfect for sandwiches, toasting, or enjoying on its own - this bread is a must-try for any keto or low-carb lifestyle!
Dry Ingredients
•1/2 cup coconut flour (replace the 2 cups almond flour with this reduced amount due to its absorbency)
•1/2 teaspoon baking soda
•1/2 teaspoon fine sea salt
Wet Ingredients
•6 large eggs (increase to help balance the absorbency of the coconut flour)
•2 tablespoons extra-virgin olive oil (increase slightly to add moisture)
•1 tablespoon apple cider vinegar
Optional Add-ins (same as original Almond bread recipe)
•2 tablespoons cottage cheese or full-fat yogurt for extra fluff and protein
•Fresh herbs (2 tsp thyme, 2 tsp rosemary, optional)
•Pesto or everything but the bagel seasoning for topping
Instructions
1.Preheat Oven: Preheat to 350°F and grease your bread pan or muffin pans.
2.Mix Dry Ingredients: In a bowl or food processor, combine the dry ingredients and pulse until well combined (about 10 pulses).
3.Combine Wet Ingredients: Add the wet ingredients and mix until well combined. Coconut flour absorbs liquid quickly, so ensure the batter is smooth but not overly dry.
4.Add Optional Ingredients: If using herbs or add-ins, incorporate them after mixing the wet and dry ingredients.
5.Fill the Pan: Pour the dough into your prepared bread pan, filling only halfway to avoid density issues.
6.Bake: Bake for 35–40 minutes, or until a toothpick inserted in the center comes out clean.
7.Cool: Allow the bread to cool in the pan for at least 30 minutes before slicing.
Notes:
Texture: Coconut flour tends to make bread denser, so increasing eggs and fats helps maintain fluffiness.
Test Consistency: If the batter seems too thick, you can add a splash of unsweetened almond milk or water to loosen it slightly.
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