You want bread you can toast, butter, and brag about—without nuking your macros. This Coconut Flour Keto Bread punches way above its weight: soft crumb, real-bread taste, and zero weird sponginess. No expensive mixers, no culinary degree, just smart ingredients and a loaf pan.
If you’ve ever baked a keto brick, this is your redemption arc. Slice it, stack it, and watch your breakfast stop being a compromise.
Why You’ll Love This Recipe
- Ultra low-carb, high-satiety: Coconut flour delivers mega fiber with minimal net carbs.
- Soft, sturdy crumb: This isn’t eggy sponge—it toasts, slices, and sandwiches like a champ.
- Simple pantry ingredients: No xanthan circus. Just coconut flour, eggs, and a few upgrades.
- Quick bake: About an hour start to finish.
Your future BLT is closer than you think.
- Gluten-free and dairy-optional: Adaptable for many diets without sacrificing texture.
What You’ll Need (Ingredients)
- 1/2 cup (56 g) coconut flour, sifted
- 1/4 cup (28 g) finely ground almond flour (optional but recommended for better crumb)
- 1 tablespoon ground psyllium husk (not whole husks; for structure and moisture)
- 1 teaspoon baking powder (aluminum-free)
- 1/2 teaspoon baking soda
- 1/2 teaspoon fine sea salt
- 6 large eggs, room temperature
- 1/3 cup melted butter or ghee (sub coconut oil for dairy-free)
- 1/3 cup unsweetened almond milk (or coconut milk)
- 1 tablespoon apple cider vinegar
- 1–2 teaspoons erythritol or allulose (optional; enhances “bread” flavor, not sweet)
- 1 teaspoon vanilla extract (optional; subtle flavor balance)
- Sesame or sunflower seeds for topping (optional)
Instructions
- Prep the pan and oven: Preheat to 350°F (175°C). Line an 8.5×4.5-inch loaf pan with parchment and lightly grease the sides.
- Mix dry ingredients: In a bowl, whisk coconut flour, almond flour, psyllium, baking powder, baking soda, and salt. Break up all clumps—coconut flour loves to huddle.
- Whisk wet ingredients: In another bowl, whisk eggs, melted butter, almond milk, vinegar, sweetener (if using), and vanilla until smooth.
- Combine: Add dry to wet and whisk until thick and smooth.
Let it sit 2–3 minutes to hydrate. Batter should be scoopable, not pourable. If too thick, add 1–2 teaspoons almond milk.
- Pan and top: Transfer batter to the pan, smooth the top with a damp spatula, and sprinkle seeds if desired.
- Bake: 35–45 minutes, until the top is golden and a toothpick comes out mostly clean.
If it browns too fast, tent with foil.
- Cool like you mean it: Rest in pan 10 minutes, then lift out and cool completely on a rack—minimum 1 hour. Warm slicing = crumb sabotage.
- Slice and serve: Use a serrated knife to cut 12–14 slices. Toast for peak flavor.
Storage Tips
- Room temp: Up to 24 hours in an airtight container once fully cooled.
- Refrigerate: 5–7 days wrapped tightly.
Toast to revive the crumb.
- Freeze: Slice first, then freeze with parchment between slices. Keeps 2–3 months. Reheat in toaster or 325°F oven for 8–10 minutes.
- Avoid moisture traps: Don’t store warm bread.
Condensation = soggy loaf, and nobody asked for that.
Why This is Good for You
- Low net carbs: Coconut flour is naturally low in digestible carbs, making this loaf keto-friendly.
- High fiber: Psyllium and coconut flour support digestion and satiety, which helps with appetite control.
- Healthy fats and protein: Eggs and butter/ghee keep you full and steady your energy. No carb crash, no nap required.
- Gluten-free: Naturally suits gluten-free diets without weird gums or fillers.
Pitfalls to Watch Out For
- Using whole psyllium husks: They won’t hydrate the same. Use ground (powder) psyllium for the right crumb.
- Skipping the rest time: Coconut flour absorbs slowly.
If you bake instantly, you risk a dry or crumbly loaf.
- Overbaking: This loaf can go from perfect to Sahara quickly. Start checking at 35 minutes.
- Cutting while warm: Tempting, but it compresses the crumb. Let it cool fully for clean slices.
- Wrong pan size: A larger pan makes a short, dry loaf; a smaller pan may underbake in the center.
Stick to 8.5×4.5 inches if possible.
Variations You Can Try
- Garlic & herb: Add 1 teaspoon garlic powder, 1 teaspoon Italian seasoning, and 2 tablespoons chopped parsley.
- Everything bagel loaf: Stir in 1 tablespoon everything bagel seasoning and sprinkle more on top.
- Cheddar jalapeño: Fold in 1/2 cup shredded sharp cheddar and 2 tablespoons minced jalapeño. Use ghee for extra richness.
- Olive oil rosemary: Swap butter for extra-virgin olive oil and add 1 tablespoon minced rosemary + flaky salt on top.
- Cinnamon “toast”: Add 1 teaspoon cinnamon and a pinch of sweetener; slice and toast with butter for a weekend treat.
- Dairy-free: Use coconut oil and unsweetened coconut milk; add an extra teaspoon of vinegar for lift.
FAQ
Can I make this nut-free?
Yes. Omit the almond flour and add an extra 1 tablespoon coconut flour plus 1 teaspoon olive oil.
Texture will be slightly denser but still solid.
Can I use only almond flour instead of coconut flour?
No. Coconut flour is uniquely absorbent; swapping 1:1 will give you soup or a brick. If you want an almond-only loaf, use a recipe designed for it.
My bread turned purple—what happened?
Some psyllium brands react and turn slightly purple when baked.
It’s harmless. If you care about color, choose a brand known for minimal discoloration.
Do I need a stand mixer?
Nope. A whisk and two bowls work perfectly.
Overmixing isn’t a huge risk here, but you don’t need motors to win.
How many carbs per slice?
It depends on your exact ingredients, but typically around 2–3g net carbs per slice when cut into 12–14 slices. FYI, using sweetener minimally won’t spike the count.
Can I bake this as rolls or muffins?
Yes. Bake in a lined muffin tin at 350°F for 18–22 minutes, or shape small rolls and bake 20–24 minutes.
Look for light browning and a clean toothpick.
Why add vinegar?
Vinegar reacts with baking soda for a little extra lift and helps neutralize any eggy notes. Tiny ingredient, big payoff.
Is it supposed to taste sweet?
No. The sweetener is optional and used in a tiny amount to round out flavor, not make it dessert.
Skip it if you prefer ultra-savory.
Can I toast it?
Absolutely. Toasting enhances flavor and crisps the edges. It’s basically the glow-up button for keto bread.
Final Thoughts
If keto bread has disappointed you before, this loaf is the comeback story.
It’s simple, soft, and behaves like bread should—slices clean, toasts beautifully, and anchors a legit sandwich. Keep a loaf on hand, stash extra slices in the freezer, and you’ll never envy the bakery case again. Your macros—and your breakfast—just got a promotion.
