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I created this coconut flour bread recipe for all my readers that need nut-free options. People have been asking me about how to make coconut flour bread for a long time. Most low carb bread recipes have nuts, which is a problem for those with nut allergies — and you can’t just replace almond flour with coconut flour, due to how absorbent coconut flour is. Personally, I make my fluffy keto white bread or almond flour bread most often, but this keto bread with coconut flour is a delicious alternative for those that can’t have nuts.
Even for those of us without allergies, you may be interested in this recipe if you have school-age kids, as many schools don’t allow nuts. I wanted a trusted coconut bread recipe that I can use for my own kids’ lunches, and this one works great for that!
One of my favorite parts about this bread is that even though it tastes delicious, it’s also loaded with good-for-you ingredients — like organic Eaton Hemp Hearts! Although plant-based, they contain complete protein, a solid omega 3:6 ratio, and are rich in antioxidants and minerals. I also use them to make hemp milk and for topping recipes like kale crunch salad and keto yogurt. Healthy bread never tasted so good!
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Why You’ll Love This Coconut Flour Bread Recipe
- Nutty flavor (without nuts!)
- Chewy texture with some multi-seed crunch
- 10 minutes prep time
- 3g net carbs per slice
- Naturally gluten-free, grain-free, and loaded with satisfying seeds!
Ingredients You’ll Need
This section explains how to choose the best ingredients for keto bread with coconut flour, what each one does in the recipe, and substitution options. For measurements, see the recipe card below.
- Eaton Hemp Hearts – Buttery little shelled hemp seeds loaded with healthy fats and nutrients. They add so much rich texture to this bread!
- Wholesome Yum Coconut Flour – Different brands vary in moisture level, consistency, and density, which can dramatically change the results. I used this flour to test this bread recipe — it’s finely milled and the flavor is not super strong.
- Eggs – This recipe uses a lot of eggs and whips them to create air pockets, so an egg substitute won’t work here. Use whole, large eggs.
- Additional Seeds – Sunflower seeds, pumpkin seeds, chia seeds, and sesame seeds. These mask the eggy taste, add crunch, and create a texture reminiscent of multigrain breads. See tips below if you want to use different or fewer types of seeds.
SWAP: Want to use different seeds?
Feel free to use different seeds in the same quantities, just make sure they are similar sizes. Too many large seeds will cause the coconut flour bread to fall apart too easily.
- Baking Powder – Helps the bread loaf bubble up.
- Sea Salt – Enhances the flavor.
- Flax Seed Meal – Helps the loaf stay together and adds a flavor similar to whole wheat bread.
- Butter – Butter creates the best flavor, but you could also use ghee or coconut oil. A butter-flavored coconut oil would make the best dairy-free substitute.
TIP: For chewy bread, add xanthan gum.
Add 1/2 teaspoon with the dry ingredients.
How To Make Bread With Coconut Flour
This section shows how to make keto coconut flour bread with step-by-step photos and details about the technique, to help you visualize it. For full instructions, including amounts and temperatures, see the recipe card below.
- Combine dry ingredients. Stir together coconut flour, flax meal, seeds, baking powder, and salt.
- Add butter. Stir in melted butter until crumbly.
- Whip eggs. In a separate bowl, beat eggs at high speed until tripled in volume (this creates air pockets!).
- Combine. Fold eggs into batter and allow to thicken for a few minutes.
- Bake. Transfer batter to a lined pan and sprinkle seeds (including hemp seeds) on top, if desired. Bake until browned on top, tent with foil, and continue baking until an inserted toothpick comes out clean.
- Cool. Allow bread to cool completely in the pan. When cooled, lift bread onto a cooling rack.
Tips For The Best Coconut Flour Bread
What does coconut flour bread taste like? Let’s be real here. Many coconut flour bread recipes are dense and dry. Coconut flour can be a little challenging to work with, because it’s so dense and absorbs so much liquid. And it’s coconut-ty, which is delicious on its own, but not so much what you want in a simple sandwich bread.
That’s why I spent a long time (5 trials!) testing and perfecting this version. Here are my key tricks to making coconut flour bread that actually tastes good:
- 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 bread isn’t too dense. But for this effect 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. Bread made with coconut flour will not rise much. It’s very different from traditional bread made with wheat. Until someone figures out how to make coconut flour bread rise, the next best thing is to add volume to the batter (see beating eggs above!) and rounding the top before baking.
- Wait for the batter to thicken. Coconut flour absorbs a lot of moisture, but it takes some time for this to occur.
- Cover during baking if needed. Usually, coconut flour bread is browned on top before it’s done inside. 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.
- Let the bread cool. Like all low carb bread recipes, this coconut flour bread needs to cool completely to room temperature after it comes out of the oven. This helps form its structure, so that it doesn’t fall apart. It’s even better if you wait until the next day.
- Store: Keep on the counter for up to 2 days. After that time, wrap in parchment (not plastic wrap) and refrigerate for up to 5-7 days.
- Reheat: Serve at room temperature, or lightly toasted if the bread got a little moist.
- Freeze: Slice bread, freeze individual slices until solid, then transfer to a freezer-safe container for long-term storage. You can toast them in the toaster straight from the freezer.
Ways To Use Coconut Bread
Use this recipe for bread with coconut flour everywhere you would use conventional bread!
- Sandwiches – Try this bread in a keto BLT or keto peanut butter and jelly, or use it in a sandwich with keto chicken salad or avocado egg salad.
- Toast – Top it with strawberry chia seed jam, sugar-free blackberry jelly, sugar-free Nutella, or a scoop of peanut butter with a drizzle of keto honey.
- Croutons – Use the method in this keto croutons recipe and top keto chicken Caesar salad, spring mix salad, or chef salad.
- French Toast – Use bread to make keto French toast, then top with sugar-free nutella, keto whipped cream, or your favorite keto fruits.
More Keto Bread Recipes
You can make so many keto bread recipes with authentic taste and texture! Give these easy ones a try.
Coconut Flour Bread Recipe
Coconut Flour Bread Recipe (Easy!)
This nut-free, low carb coconut flour bread recipe has delicious multi-grain taste! Keto bread made with coconut flour is great on sandwiches.
Recipe VideoTap on the image below to watch the video.
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Tap on the times in the instructions below to start a kitchen timer while you cook.
In a large bowl, stir together the coconut flour, flax seed meal, all the seeds, baking powder, and sea salt.
Stir the melted butter into the bowl until crumbly and uniform.
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.
Transfer the batter to the lined pan. Round the top with your hands. If desired, sprinkle more seeds on top (optional).
Bake the bread for about 50 minutes, until browned on top. Tent the top with foil and continue baking for another 15 to 25 minutes, until the bread internal temperature is 170 degrees F (77 degrees C).
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.
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Serving size: 1 slice (1/2 in thick)
Nutrition facts are provided as a courtesy. Have questions about calculations or why you got a different result? Please see our nutrition policy.
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