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To celebrate September, I made keto paleo coconut flour bread! With everyone thinking about back-to-school right now, it’s the perfect time for sandwiches… even if you’re following a low carb lifestyle. Yes, really. You probably know there’s no shortage of keto bread recipes here at Wholesome Yum. When I was craving a turkey sandwich recently, it was a great opportunity to create a new low carb coconut flour bread recipe.
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 in a recipe.
Even for those of us without allergies, a nut-free paleo bread made with coconut flour is helpful if you have kids. Many schools don’t allow nuts, meaning you can’t send almond flour bread to school with them.
I wanted a trusted coconut flour bread recipe that I can use for my own kids’ lunches, when they go to school in a couple years. Sure, I might be a little ahead on that (my oldest daughter is three), but I know many of you are facing that problem right now. So, I wanted to help you!
The Trick To The Best Coconut Flour Bread Recipe
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 moisture. 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 testing and perfecting this low carb coconut flour bread recipe. I wanted it to be actually good. In fact, it went through five trials to get it just right.
All of that being said, this bread is still denser than some other low carb options. If you like chewy bread with a lot of air pockets and a crust on top, try almond flour bread or even my improved version of 90-second bread. For a light and fluffy (but still low carb) white bread, try this keto paleo bread.
But if you are looking for coconut flour bread, and you’re tired of the coconut flavor and off-putting texture that they usually have, this new coconut flour bread recipe is for you.
So what’s the trick to coconut flour bread that tastes good? Make it with lots of seeds. This distracts from the coconut-ty taste and gives a yummy seed crunch. It reminds me of multi-grain bread with seeds that I used to love. I know you’ll love it, too!
Tips For How To Make Bread With Coconut Flour
You’re going to get this paleo coconut flour bread recipe down pat – promise! – because I’ve got lots of tips to make it perfect…
Feel free to change up the seeds a bit.
I used lots of different types of seeds in my low carb coconut flour bread recipe. It creates a variety of textures, and I had them all on hand anyway. But if you don’t, it’s no problem!
If needed, you can swap out seeds you don’t have with others that you do have. Just keep the sizes similar.
You’ll need to replace small seeds like chia, sesame and hemp with more small ones just like those. And, you can replace pumpkin seeds with additional sunflower seeds, or vice versa.
However, don’t use more large seeds than written, because the coconut flour bread will fall apart too easily.
Use butter for best flavor, or swap it out to make it dairy-free.
When you’re making low carb coconut flour bread, one of the biggest obstacles is avoiding a strong coconut flour. So, adding coconut oil to the mix isn’t the best idea as-is. This is why I used grass-fed butter instead.
However, if you are dairy-free or strict paleo, you’ll need to replace the butter with something. The best option is ghee if you can tolerate that. If not, go for a vegan butter-flavored coconut oil like this one. It doesn’t taste like coconut, unlike the regular kind.
Add xanthan gum for a chewier bread.
If you want to improve the texture of your keto bread with coconut flour, try adding a bit of xanthan gum. I left it out to make this more paleo-friendly and under 10 ingredients.
For those that are okay with adding xanthan gum, it does help with texture. The right amount is 1/2 tsp and you can add it to the dry ingredients.
Make sure the eggs at least triple in volume before adding them to the bread dough.
Another typical issue with most coconut flour bread recipes is that they are too dense. We counteract this by beating the eggs to triple their volume before adding them to the batter. And, remember to fold (don’t beat or stir!) when you incorporate them into the other ingredients, so that you don’t completely break them down.
Round the top of the coconut flour 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 get thick.
Coconut flour absorbs a lot of moisture, but it takes some time for coconut flour bread batter to thicken.
Here is how the bread looks before baking – notice the rounded top and and super thick batter:
Test internal temperature for doneness.
With low carb bread recipes, sometimes it’s hard to tell when they are done. If they contain ingredients to help with texture such as psyllium husk, flax seed meal, xanthan gum, or whipped egg whites, they can often pass the toothpick test but end up gummy inside.
This is why I prefer to have a secondary method of testing for doneness – internal temperature. For this particular paleo bread recipe with coconut flour, you know it’s done when the internal temperature is 170 degrees F.
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.
Here is how browned the bread gets after baking:
Let the bread rest.
Like all low carb bread recipes, this coconut flour bread needs to rest after it comes out of the oven. This helps form its structure, so that it doesn’t fall apart.
Tempting as it might be to cut it right away, don’t! Wait for it to cool completely to room temperature – at least a few hours, or even overnight.
How To Store Low Carb Coconut Flour Bread
Low carb coconut flour bread will keep on the counter for a couple of days, but beyond that, the fridge is best. Wrap it in parchment paper, not plastic, to prevent condensation from forming.
This paleo bread recipe with coconut flour will keep refrigerated for 5-7 days. In case it gets a little moist, toasting the slices will solve the problem.
If you need to preserve bread made with coconut flour for longer, the freezer works great. It’s best to slice the bread first, then freeze the slices. That way, you can pop them in the toaster straight from the freezer.
Sandwiches Using Keto Bread With Coconut Flour
Now that you know how to make keto bread with coconut flour, the next question is, how are you going to use it?
If you have your own favorite ways to use this low carb coconut flour bread, I’d love to hear all about it!
Keto Low Carb Coconut Flour Bread Recipe:
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Keto Low Carb Coconut Flour Bread Recipe
A low carb coconut flour bread recipe packed with seeds, for a delicious multi-grain taste without nuts or grains! Keto paleo bread made with coconut flour is perfect for sandwiches.
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Tap on the times in the instructions below to start a kitchen timer while you cook.
Preheat the oven to 325 degrees F (163 degrees C). Line a small 8.5 x 4.5 in loaf pan with parchment paper, with the paper hanging off the long sides.
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)
Video Showing How To Make Coconut Flour Bread:
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