Featured/ Keto Recipes/ Vegetarian

Keto Coconut Flour Bread

Time to bake another Keto bread, this time with coconut flour

Today we’re baking bread, coconut flour keto bread to be precise. I realize I’ve done many bread recipes and there are always people asking for alternative methods, sometimes it’s a different flour or sometimes it’s not having an oven or a microwave. So today we’re doing a loaf made out of coconut flour which will complete our trilogy of almond flour bread, peanut butter bread and now coconut flour bread.

 

Ain’t no body got time to bake!

Well if baking a whole loaf of bread is something you don’t have the time or inclination for then you can always use our almond flour mug bread or coconut flour mug bread recipe which is made in less than 2 minutes in the microwave. Though I will say this bread is pretty delicious and is worth baking a loaf on a Sunday so that you have bread for the rest of the week. Works great for sandwiches or even to make french toast.

A couple of tips and some troubleshooting

Now given that many folks don’t have the exact same ingredients I do, especially with things like the psyillium husk which varies across brands, there seem to be a few problem areas I would like to address. A few folks mentioned that their psyllium husk because too rigid and almost impossible to mix, in that case try using a blender to get everything incorporated together. However the best way to avoid any problems is perhaps to mix the dry psyillium husk in with the other ingredients, then add the hot water to that mixture and then blend in the eggs and the oil to it. I think this should solve all conceivable issues while making this bread.

Coconut Flour Keto Bread

Nutrition Info (Per serving)

  • Calories: 174
  • Net Carbs: 2g
  • Carbs: 4g
  • Fat: 15g
  • Protein: 7g
  • Fiber: 2g

Macros are for 1 slice. Cut the loaf into 12 slices. Get this recipe on myfitnesspal.

Keto Coconut Flour Bread
Keto Coconut Flour Bread
Yum
Votes: 32
Rating: 4.47
You:
Rate this recipe!
A gluten free, low carb bread that's soft and fluffy.
Servings Prep Time
12 Slices 10 minutes
Cook Time
50 minutes
Servings Prep Time
12 Slices 10 minutes
Cook Time
50 minutes
Keto Coconut Flour Bread
Keto Coconut Flour Bread
Yum
Votes: 32
Rating: 4.47
You:
Rate this recipe!
A gluten free, low carb bread that's soft and fluffy.
Servings Prep Time
12 Slices 10 minutes
Cook Time
50 minutes
Servings Prep Time
12 Slices 10 minutes
Cook Time
50 minutes
Ingredients
  • 75 grams Coconut Flour I use this
  • 16 grams Psyillium Husk I use this
  • 125 ml Warm Water
  • 100 ml olive oil
  • 1/2 Tsp Salt
  • 1 Tsp Xanthan Gum
  • 1 Tsp Baking Powder
  • 6 Eggs
Servings: Slices
Units:
Instructions
  1. Add the warm water to the psyillium husk and set aside.
  2. In a bowl mix the coconut flour, xanthan gum, baking powder and salt
  3. In another bowl whisk the eggs along with the olive oil
  4. Add the psyillium husk to the eat mixture and beat well.
  5. Finally add in the rest of the dry ingredients and beat till all well combined
  6. Pour the mixture into a loaf tin lined with parchment paper and well greased up.
  7. Bake for 40 minutes at 170C in a pre-heated oven
  8. Remove and allow the bread to cool before removing from the loaf tin
  9. Slice into 12 slices and serve.

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38 Comments

  • Reply
    Victoria
    January 14, 2018 at 10:38 pm

    But at what temperature? 😉

    • mm
      Reply
      Sahil Makhija
      January 15, 2018 at 4:23 pm

      170C – Thanks for pointing it out. I’ve added it to the recipe.

      • Reply
        Lynn S.
        March 31, 2018 at 2:00 pm

        That’s equivalent to 338 degrees Fahrenheit. I’m going to make this bread today, it looks yummy.

  • Reply
    murphy
    January 22, 2018 at 7:24 am

    Hi – why use the Xantham gum >

    • mm
      Reply
      Sahil Makhija
      January 22, 2018 at 10:42 am

      It’s helpful in gluten free baking.

      • Reply
        EKF
        January 30, 2018 at 11:56 pm

        Sahil— new to your site, I’m digging around and impressed with your work! Will recommend your music to my friends and especially my man.
        As for gluten/grain-free/ coconut flour bread baking—
        I usually replace xanthan with psyllium, and have left out the gums to remarkable results, here.
        I’ve yet to find a bread that rises and tastes good alone, as toast, and can as well as can be sliced thin enough to stand as a sandwich .
        This recipe is exquisite.
        I’ve seen other forms and variations offering permutations including starches which are not purely starch but Tuberous or seed based (arrowroot or tapioca, quinoa come To mind) which may or may not be Keto I’m not sure…..or those that involve waaaaay more eggs (an entire dozen for a loaf?!)
        In short ….thanks a loaf!!!!! Hehe I am following (although not technically digitally connected… I’ll figure all the different media communication sites out sooner than later..)
        And so grateful!! Rock on, beardsmobile!
        Ekf

        • mm
          Reply
          Sahil Makhija
          January 31, 2018 at 11:25 am

          Thank you so much for the kind words Efk. Glad you dig the music and the recipe 🙂

  • Reply
    murphy
    January 24, 2018 at 6:04 am

    Hi

    Can you provide any guidance when using Psyllium Husk Powder vs just Psyllium Husk, assume weight is obviously the same… but would you expect any difference ?

  • Reply
    murphy
    January 24, 2018 at 8:59 am

    Well it doesn’t work, the powder turns to lumps is seconds…yours appears to almost behave like couscous after water is added… however it did manage to drain the glutenous part without the lumps, obviously it screws the measurements but the bread worked out with a few issues…

    The taste was great, texture “good”…. I think your on to a real winner here..
    however it needs lift….. I think it the lift issue can be addressed and I know the challenges with that… but I think there are some options….
    I did added baking powder etc. but that not quite doing the job…..

    I will do R&D into this….

    Yours seem to raise “OK”, so not sure if the husk affected that… I did not think the husk affecting rise.. just bonding..?

  • Reply
    Jumping Jupiter
    February 1, 2018 at 11:28 pm

    Hi Sahil, Well I think I ran in to the same problem that an earlier reviewer did. My psyllium husk powder did not work in place of whole psyllium husk. In the youtube video you said to use 4 tbsp of psyllium husk and it looked as if that amount was in the bowl. Btw, it also looked like psyllium husk powder but I guess it wasn’t. In the web directions, the amount is listed as 16 grams which is about the weight of 1 tbsp of psyllium husk powder. So not sure if you recalculated your measurements for the website or 4 tablespoons of psyllium husk (not the powder) weighs 16 grams even while looking like 4 tbsp. LOL

    Strange, though, your naan bread recipe which uses the same psyllium husk (I assume) as this recipe turned out perfectly with me using 2 tbsp of psyllium husk powder for the required 2 tbsp of psyllium husk.

    Anyway, my bread came out a lumpy mess even with the 1 tbsp of powder so can’t imagine what 4 tbsp would have been like. It had no height, was dense with little balls of fiber (?) and stayed moist even after baking for 1 hour. I decided to eat it after it cooled down just because throwing it in the trash without at least a confirmation taste seemed vaguely sinful. Haha. Anyway, I’m glad I did because despite the look and texture, it actually didn’t taste too bad and toasted up nicely with cheese. So, I’m rating this as a half fail and I’m gonna try it again because I officially have bread envy for your beautiful tall, fluffly loaf. 🙂

  • Reply
    Gabriel Liegey
    February 14, 2018 at 3:16 am

    Hi Sahil,

    What’s recommended for a less eggy taste? 5 eggs? Will that compromise the overall outcome of this recipe? Egg whites perhaps?

    • mm
      Reply
      Sahil Makhija
      February 14, 2018 at 2:45 pm

      I guess you can try using egg whites, maybe use 8 instead of 6 but honestly I feel add some herbs or something to mask the eggy taste.

      • Reply
        Gabriel Liegey
        February 14, 2018 at 7:01 pm

        Thank you sir. I will play around with it and let you know how it turns out. I’ve just grown to not like eggs (at least by themselves) as much anymore while doing low carb/Keto eating.

  • Reply
    Jennifer
    February 14, 2018 at 5:26 pm

    What is the best way to store this bread after baking? In the fridge? Or will it be okay at room temperature in a bread box? Thanks!

    • mm
      Reply
      Sahil Makhija
      February 15, 2018 at 2:57 am

      I live in India where it’s pretty hot so I put everything in the fridge. So I would recommend putting it in the fridge anyway 😀

  • Reply
    M Seedanee
    February 16, 2018 at 12:53 pm

    Do I need to use Psyllium Husk? Or can I leave it out?

    • mm
      Reply
      Sahil Makhija
      February 16, 2018 at 1:05 pm

      You can skip it. However that sort of springy texture comes from the husk but it will work none the less.

  • Reply
    Sue Thorner
    February 24, 2018 at 3:25 pm

    Had to cook for 10 mins longer. Came out of the oven well risen with a golden crusty top. Left it to cool and when I went back it had collapsed 😥 Found it hard to tell if it was cooked enough, any tips on that ?

    • mm
      Reply
      Sahil Makhija
      February 26, 2018 at 9:46 am

      Yeah it’s tough for me as well, it keeps varying and yeah it always falls.

      • Reply
        Sue Thorner
        March 2, 2018 at 2:10 pm

        Tasted great and even toasted well and is definitely now my go to recipe. Thankyou xxx But now I stir the phsyllium in with the other dry ingredients add to beaten egg and oil, quickly followed by the water. This works better xx

        • Reply
          ATRamos
          March 3, 2018 at 6:25 am

          I just tried making this just now. Mine also deflated while it was cooling. I will try this technique next time. Thanks!

  • Reply
    Sharon
    February 26, 2018 at 2:54 am

    I didnt have the xantham gum, but the bread still turned out great! Thankyou. Only a mild coconut flavour, moist, springy. Had a ham lettuce and tomato sandwhich. Great!

  • Reply
    Hazey
    February 27, 2018 at 12:01 pm

    Having been gluten free for three years, finding a recipe that makes a loaf that feels and acts like bread is a godsend! Amazing recipe that makes a gluten free loaf that slices and tastes like bread! Not too eggy and doesn’t crumble to bits! Will be making this every week!

  • Reply
    NANDAKUMAR M S
    March 5, 2018 at 5:18 am

    Looks nice! But unfortunately I do not take egg being vegetarian. Any tips for eggless bread?

    • mm
      Reply
      Sahil Makhija
      March 5, 2018 at 2:01 pm

      No sir I have no substitute. Eggs are vegetarian btw, since they are unfertilized.

  • Reply
    Anupa Gnanakan
    March 6, 2018 at 7:09 am

    Can I use butter instead of olive oil?

    • mm
      Reply
      Sahil Makhija
      March 7, 2018 at 7:11 am

      Yes of course.

      • Reply
        Anupa Gnanakan
        March 7, 2018 at 10:09 am

        Thank you 🙂

  • Reply
    Deepak MS
    March 15, 2018 at 8:27 am

    Hey Sahil. I have been following your recipes for over 2 weeks now. Great work. Tried making this bread but was confused with the measurements. My half a cup coconut floor came to 30 Grams only while you had suggested 75 grams.
    I did increase it to 50 grams but the end product was too eggy and the the smell and taste was very strong on egg. I couldnt eat more than 2 slices without throwing out. Is there a way around for this?

  • Reply
    Tracey
    March 21, 2018 at 4:45 pm

    Watched you make this on you tube this morning…..was jones ing for some type of bread. Took a
    Title bit to break down the husk in the egg, may try adding it in differently next time. But enough of this jibber jabber…absolutely delicious….with smoked salmon and cream cheese!!!!!
    Thanks!!!

  • Reply
    Glynis Aranjo
    March 30, 2018 at 6:32 am

    Hi Sahil
    Looks great and am definitely going to try this. How long can i Keep this bread for? I’m in Australia where the temperature is variable, so I guess the fridge is the answer. If so how long will it last?
    Cheers
    Glynis

    • mm
      Reply
      Sahil Makhija
      March 30, 2018 at 7:36 am

      About 10 days in the fridge easily.

  • Reply
    The Ketogenic Faster
    April 1, 2018 at 6:04 am

    Alright guys, I have the problem of the hardened psyllium husk powder figured out. Doing the same thing with too much whole husks yields the same problem, so here’s how I found it worked best…

    Instead of using hot water, use room temperature or colder water, that’s the first mistake. It helps the fiber incorporate better. If you’re using powder, like I was, here’s how to get it to mix into water and get the gelatinous mixture you’re looking for that will incorporate easily into the eggs.

    Start with a half cup of water in a bowl and simply use a teaspoon-sized spoon to scoop a slightly heaped lump into the water and stir. If little granules appear, that’s okay, stir vigorously enough that you don’t spill but will break apart the biggest chunks. Slice the smaller chunks with the side of the spoon to help them mix and just keep stirring. Stir it for like 3 or 4 minutes until the water starts to thicken.

    You’ll wind up with a gel that will mix easily into the eggs and will give you the springy, bread-like texture this bread is supposed to have.

    As an added hack, use NoSalt instead of salt for potassium instead of sodium, if you follow your electrolyte levels.

    Thanks for the recipe, Sahil. Maybe once I’m up and making videos, we could have a chat. 🙂

  • Reply
    Ellen
    April 7, 2018 at 11:08 pm

    Super easy bread to make; HOWEVER, my first mistake was the psyllium soak. It was a thick glob by the time I had beaten the eggs. Took at bit of beating with electric mixer to break down the clumps. I used six eggs MINUS one of the yokes because of a remark to Keto Connect about his almond bread–use less yokes. Turned out the four remaining eggs were double yokes! Oy vey! Plus my oven must be off because 338F was not hot enough. Took about 60 minutes. My second attempt at cooking something KETO–Looks great, texture is good, is eatable, but way too being eggy tasting. Should be fine for french toast in the morning! Next time I make SAHIL’s coconut bread, I will NOT use extra large eggs with double yolks!! LOL

  • Reply
    S i
    April 9, 2018 at 7:52 am

    Hello i want to make this one but im struggling with gas oven that has no temperature settings 🙁 just high low flame

    • mm
      Reply
      Sahil Makhija
      April 9, 2018 at 9:28 am

      Work with it on a low flame

  • Reply
    Yamilet
    May 10, 2018 at 2:44 pm

    My husband and kids really enjoyed this coconut bread with some ghee on it. They even requested to include some slices into their lunch boxes. I followed the recipe exactly but didn’t use the xanthan gum and added some fresh thyme that I had on hand. Thank you for this easy and delicious recipe.

    • mm
      Reply
      Deepti Unni
      May 11, 2018 at 3:46 pm

      That’s wonderful to hear. It also makes a great french toast and if you add a bit of cinnamon and sweetener to taste, it makes a great breakfast cake as well 🙂

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