Keto coconut bread is a fantastic substitute for my regular keto bread but it is nut free, gluten free and slightly lower in calories. The bread is fluffy, sliceable and totally delicious. Be sure to keep some for yourself since everyone will want a slice of this delicious bread.
- 7 Large Eggs
- 1/2 cup Coconut Flour
- 1/2 cup Butter (use 1/2 cup olive/coconut oil for dairy free)
- 1/4 tsp Salt
- 1/4 tsp baking powder (aluminium free if possible)
- 1/2 tsp xanthan gum (optional)
Preheat oven to 180 C (355 F).
Crack the eggs into a bowl and mix for 1 minute until well combined.
Add the coconut flour, butter, salt, baking powder and xanthan gum, and mix until completely combined. The mixture will become quite thick.
Line an 8.5 X 5-inch (21.5 x 12.7 cm) loaf tin with parchment paper and pour the batter into the tin. Level the top with a spatula if uneven.
Bake for 50 minutes or until a skewer comes out of the middle clean.
Serving size is 2 slices. Nutritional values are for 2 slices. Slice and store in the fridge for up to 5 days or in the freezer for up to 2 weeks. This bread freezes well.
- Enjoy & thanks for sharing! 😀
Please make sure that when you’re baking this recipe, that you use an aluminium-free baking powder.
The reason is that if you accidentally use too much (more than indicated in the recipe), it can create a green colour in the bread.
Don’t worry, it’s not you, it’s your baking powder. Baking powder with aluminium in it reacts to acidic ingredients like coconut, causing this greenish colour and what many people find to be a “tinny” or metallic taste.
Fortunately, this doesn’t make the bread harmful to eat, it just might look a little strange. It’s perfectly fine to eat.
Making this bread Dairy Free
To make this keto coconut bread dairy free, all you have to do is substitute the butter with olive oil. I’ve tried this and it also works just as well. Coconut oil would also work, but I prefer using olive oil as it has a better taste (especially because you are already using coconut flour in the mix).