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I’ll be honest, I usually use coconut flour mainly as an addition to improve texture, rather than the main event. It’s so absorbent that it’s kind of a pain to work with. But so many of you often ask me for nut-free options that, every once in a while, I create a recipe where it’s the “main thing”. And this coconut flour bread is one of those times. And while it doesn’t have the light, airy texture of my keto white bread or the crust of my almond flour bread, I think it’s delicious in it’s own way. Make it with me!
Why You Need My Coconut Flour Bread Recipe
- Chewy, multi-grain texture – Even though this bread doesn’t have any nuts, it reminds me of those multi-grain loaves with nuts and seeds all over them. It’s not white and light, but it’s perfect if you miss whole wheat bread and like texture.
- Tried and tested with this tricky flour – Let’s be real: Many coconut flour bread recipes are dense and dry, because this flour absorbs so much liquid. And it’s coconut-y, which is delicious on its own, but not so much what you want in a simple sandwich bread. I tested this recipe 5 times and made it several times since, to take the guesswork out of it for you.
- Easy to make – This batter comes together in about 15 minutes, then the baking time is hands-off.
- Special diet friendly – My coconut bread is low carb, keto, gluten-free, grain-free, and nut-free. I even have a dairy-free option if you need it!
Ingredients & Substitutions
Here I explain the best ingredients for my coconut flour bread recipe, what each one does, and substitution options. For measurements, see the recipe card.
- Wholesome Yum Coconut Flour – Different brands vary in moisture level, consistency, and density, which can dramatically change the results. I used this flour in my testing, so it’s what I recommend. It’s finely milled and the flavor is not super strong.
- Eggs – If you’ve made other coconut flour recipes, you know that this type of flour needs a lot of eggs. This is because it’s highly absorbent, doesn’t provide any structure, and tends to be dense on its own. Because this recipe has so many eggs, I don’t recommend using an egg substitute. If you’re worried that your bread will taste too eggy, you can try replacing 6 of the eggs with 9 egg whites — you’ll need to whip them and then fold into the batter gently.
- Seeds – I used a blend of hemp hearts, sunflower seeds, pepitas, chia seeds, and sesame seeds to add a variety of crunch and give a multi-grain vibe. Bonus: they mask the eggy taste and add a variety of nutrients! If you don’t have so many different types, you can definitely use more of the ones you have. Just keep in mind that too many big ones (like pepitas or sunflower seeds) can make the bread fall apart.
- Flaxseed Meal – This helps with structure, makes the coconut flour bread chewy, and gives it a flavor that reminds me of whole wheat bread. I use and recommend golden flaxseed meal, which has a milder flavor than the regular kind. You can also grind golden flaxseeds yourself to make it.
- Butter – Butter gives the best flavor, but for a dairy-sensitive option, you can substitute ghee or coconut oil. My favorite alternative in my testing was butter-flavored coconut oil.
- Baking Powder & Sea Salt
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How To Make Coconut Flour Bread
I have step-by-step photos here to help you visualize the recipe. For full instructions with amounts and temperatures, see the recipe card.
- Combine the dry ingredients. In a large bowl, stir together the coconut flour, flaxseed meal, all the seeds, baking powder, and salt.
- Add the melted butter. Stir in until crumbly.
- Beat the eggs. In a separate bowl, beat them at high speed until tripled in volume. This is crucial to make your bread rise!
- Combine. Pour the eggs into the batter and fold in. Let the batter thicken for a few minutes.
- Bake. Transfer batter to a loaf pan lined with parchment paper. I use this pan, which is a bit smaller than most, and recommend it for a tall loaf. Bake the coconut flour bread until golden, then tent the top with foil and continue baking until an inserted toothpick comes out clean.
- Cool. Cool completely in the pan before slicing.
My Recipe Tips
- Use room temperature eggs. They’ll beat up more fluffy that way than if they are cold. Use my trick if you forget to take them out of the fridge: Just place them in a bowl of warm water to come to room temp quickly.
- Be careful not to break down the eggs. Beating the eggs until they triple in volume helps introduce air into the batter, so that your coconut flour bread isn’t too dense. But for this to work, make sure to fold (don’t beat or stir!) when you incorporate the eggs into the other ingredients.
- Round the top of the bread. I find that this helps it rise into a nicer shape.
- Wait for the batter to thicken. Coconut flour absorbs a lot of moisture, but it takes some time, and it needs to happen before you bake.
- Cover during baking if needed. In my experience, this bread usually browns on top before it’s done in side. Simply tent it with foil and continue baking until done. The time when you need to cover can vary, but generally the total baking time stays close to the same.
- Don’t slice before it’s fully cooled. The structure firms up as it cools, so your bread will fall apart if you slice it too soon. I usually like to wait until the next day for best results.
- Want your bread more chewy? It’s a little chewy as-is, but you can add 1/4 teaspoon of xanthan gum with the dry ingredients if you want it extra chewy. I don’t recommend more than that — it made my coconut bread gummy when I increased the amount.
- Toast it for a better flavor and texture. I do this for most of my gluten-free bread recipes and it’s almost always an improvement. Toasting this coconut flour bread removes any eggy taste and also makes it hold up better for a sandwich.
Ways To Use It
You can enjoy this coconut flour bread in any way you’d have (or used to have) regular bread. Here are some of the other recipes I like to combine it with:
- Sandwiches – Most often when I make it, I do a BLT, turkey sandwich, or slather it with keto chicken salad or avocado egg salad.
- Toast – Top the toasted version with my chia seed jam, sugar-free jelly, or sugar-free Nutella. One of my faves is a shmear of peanut butter and a drizzle of keto honey.
- French Toast – Just use my recipe for keto French toast, and swap the bread with this one. So delicious with sugar-free whipped cream and fresh berries!
Coconut Flour Bread
By
This nut-free, low carb coconut flour bread recipe is loaded with seeds and tastes like whole wheat bread! Perfect for sandwiches or toast.
Instructions
[ See step photos See my tips ]Tap on the times in the instructions to start a kitchen timer.
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Preheat the oven to 325 degrees F (163 degrees C). Line a small loaf pan like this with parchment paper, with the paper hanging off the long sides.
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In a large bowl, stir together the coconut flour, flax seed meal, all the seeds, baking powder, and sea salt.
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Stir the melted butter into the bowl until crumbly and uniform.
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In another large bowl, beat the eggs on high using a hand mixer (or stand mixer) with a whisk attachment, until tripled in volume. Fold the eggs into the batter. Wait a few minutes for the batter to thicken.
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Transfer the batter to the lined pan. Round the top with your hands. If desired, sprinkle more seeds on top (optional).
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Bake the bread for about 50 minutes, until browned on top. Tent the top with foil and continue baking for another 15-25 minutes, until the bread internal temperature is 170 degrees F (77 degrees C).
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Let the bread cool completely in the pan without moving or slicing. Once cooled, run a knife along any edges of the bread that touch the pan, then lift out of the pan using the parchment paper hanging over the sides.
Did you make it? Leave a review or tag me @wholesomeyum on Instagram!
Maya’s Recipe Notes
Serving size: 1 slice (1/2 in thick)
- Tips: Check out my recipe tips above to help you to help you get a tall, fluffy loaf with the best texture.
- Store: It’s okay on the counter for up to 2 days, but if you plan to store it longer, wrap the bread in parchment paper and keep in the fridge for up to a week. It does absorb some moisture over time, so I recommend toasting it if it was refrigerated. Don’t wrap it in plastic wrap, which traps moisture.
- Freeze: I like to freeze slices in a zip lock bag with layers of parchment paper between them, so I can grab one anytime. You can pop them in the toaster straight from the freezer!
📖 Want more recipes like this? Find this one and many more in my Keto Cheat Sheet System and Keto Ebook Bundle!
I provide nutrition facts as a courtesy. Have questions about calculations or why you got a different result? Please see my nutrition policy.
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Coconut Flour Bread
285 Comments
Kevin
1Thanks for this recipe. I decided to try a keto diet for a month partly to see if I can live without bread! This loaf is a lifesaver. Mine rose quite a lot as well which was a nice surprise. Oh, and it’s delicious. No egg or baking soda taste.
Pia
1I made this bread last week and will definitely be making it again. It is very flavourful and not egg-y at all. It slices and toasts well. Very thinly sliced and toasted remind me of crackers. Definitely my favourite low carb bread recipe!
Lora Potter
0I love this bread. I switched the butter out for coconut oil and it was amazing!!! Serve it warm with marscapone and honey…OMG!!!!
Wholesome Yum D
0Warm mascarpone and honey sounds absolutely incredible, Lora! I love that the coconut oil swap worked so well, too. I’m definitely going to give your way a try!
Jules
0Can I use whole ground flaxseed instead of flaxseed meal for this?
Maya | Wholesome Yum
1Hi Jules, Yes, those are two names for the same thing.
Hugh
0Excellent. I balked when I saw 12 eggs but I proceeded. The end result was a firm loaf which can be cut into really thin slices without crumbling. I will be making another.
Wholesome Yum D
0I’m so glad you gave it a shot, Hugh! That egg count can be surprising at first, but it really does help with the texture. Thrilled to hear it turned out well for you and that you’re planning to make it again!
Sunny A.
0Hello Maya, I know this is your coconut flour bread recipe… however… I am a huge fan 💞 of your Almond Flour Bread!!! I really like the texture and taste. I am wondering if it is possible when making your almond flour bread. I can use half coconut flour with the almond flour? Due to the fact that almonds are high in omega 6’s I try to not use as much almond flours. Thank you so much. Sunny A.
Maya | Wholesome Yum
0Hi Sunny, I’m glad you like my almond flour bread (linking it for other readers wondering which one we’re talking about here). I would not replace almond flour with coconut flour in any recipe 1:1 because coconut flour is very drying and requires multiple other recipe changes. You could try replacing half the almond flour with just 1/4 to 1/3 that amount of coconut flour, but without testing I can’t say if that would turn out or if other changes would be needed. Let me know how it works if you try it, though!
Kimberly
0Could I substitute coconut oil for the butter?
Maya | Wholesome Yum
0Hi Kimberly, Yes, that should probably work with the kind of coconut oil that’s solid at room temperature (before melting).
Dee
0I made this bread and while I love the seeds I’m not a fan of how dry and crumbly it is compared to the almond flour and another seeded bread I make. It took much longer than 50 minutes to bake too. While I’ve used coconut flour in other recipes it’s been a small amount but this bread using a full cup also made my mouth tingle and was sore so I’m guessing it’s a no go for me. I’ve tested positive for allergies to coconut but shreds don’t do what coconut flour does. I’ll stick with the almond flour. Maybe I’ll try a yeast bread recipe and see how that goes. Love your site and enjoy your recipes just not this one.
Robin
0The bread is really good. Has a texture that reminds me of cornbread. I just wish you’d be more accurate with the preparation time. 10 minutes, IMO, sets unrealistic expectations…though I suppose it makes more people interested than a more realistic 25-30 minute prep time. Gathering the 11 ingredients, breaking 12 eggs and just lining the baking pan takes 10 minutes and you haven’t even mixed it up or beaten the eggs.
Sandy
0This cooked up nicely and was able to slice it into 12 slices. Great recipe
Daphne
0Thank you for the recipe . I look forward to trying it!
Sophie
0Made this today as I have a bag of coconut flour (bought on impulse awhile ago that needs using up) Absolutely delicious plus I love that it’s gluten free and comes together so quickly
Will definitely be making it again.
Robin
0I am anxious to try this recipe, but I don’t have a hand or stand mixer. Would a blender work? Or whisking by hand, and if so, for how long? thank you!
Wholesome Yum D
0Hi Robin, Hand mixing would work for this recipe.
Jenny
0Do you think olive oil would work instead of butter please?
Wholesome Yum D
0Hi Jenny, I suggest ghee or coconut oil. A butter-flavored coconut oil would make the best dairy-free substitute.
Henry Ringor
0Appreciate it, thank you so much, I never tried yet but surely I am going to make it, thanks ?
Joyce
0I’m allergic to eggs so can I substitute it with J U S T plant based eggs?
Wholesome Yum D
0Hi Joyce, Sorry, I have never tried to use that in this recipe, so I can’t say for sure if that would work.
Shirlet
0My system–no gall bladder–cannot handle as much fat as in bread recipes. would it be ok if I cut the fat back?
Wholesome Yum D
0Hi Shirlet, I don’t recommend cutting any ingredients in this recipe because it will most likely cause the bread not to turn out correctly.
Natasha
0I’m so glad I was able to find all of the ingredients needed for me to try this recipe. I’m glad I did it because it turned out delicious and healthy since it’s gluten-free. We just found our new favorite bread recipe!
Jess
0This is the best coconut flour bread recipe that I have ever made, thank you for sharing.
Jane R
0This is my go-to low carb bread recipe! It’s amazing and toasts really well too.