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Get It NowI’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
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
This nut-free, low carb coconut flour bread recipe is loaded with seeds and tastes like whole wheat bread! Perfect for sandwiches or toast.
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Instructions
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 Like It?
Leave a rating to help other readers (this also helps me continue to provide free recipes on my site), or get the recipe sent to your inbox.
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
283 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!
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.
Sandra
0This recipe showed up in my inbox yesterday and I am rather intrigued by it after reading the comments about the bread. But I notice that it calls for unsalted butter, and then it has 1 tsp. of sea salt listed above it. Why not just use salted butter instead & leave out the sea salt? Looking forward to trying this recipe out because of so many positive reviews.
Wholesome Yum D
1Hi Sandra, I prefer to control the amount of salt that goes into my dishes so I choose unsalted butter and then add my own salt.
Holly
0Would I be able to make this bread without the seeds? Thank you for sharing! 🙂
Nat
0Is 12 eggs correct? Is it like brioche bread?
Wholesome Yum D
0Hi Nat, Yes, 12 eggs is correct.
Maya | Wholesome Yum
0Hi Holly, The seeds add a significant amount of bulk and absorb some of the moisture, so I’m not sure it would work if you omit all of them. Let me know how it goes if you try that. But if you just don’t have or like a particular type, you could for sure easily replace that type with one of the other seeds in the recipe and that would definitely work.
Kim
0This is one of the best gluten free bread recipes! I love this bread and the fact that I know all the ingredients going into it vs store bought GF bread that has weird ingredients. It has been life changing for me as my body can not tolerate gluten.
Chris
0This is by far the lightest and tastiest Keto bread recipe I have tried to date – thanks for sharing
Sarah
0Hi, I only have a larger loaf pan can I increase the recipe? May 1.5 times the ingredients?
Wholesome Yum D
0Hi Sarah, If you believe you will have room in your loaf plan, increasing the ingredients should work for you.
Abby Johnson
05 stars does not do this recipe justice! I would give it 10 if I could. The texture, taste, and overall quality is delicious. I’m hooked. Thank you so much for creating a delightful recipe!
Oma K
0Is there something I can substitute in place of some of the 12 eggs?
Wholesome Yum M
0Hi Oma, Unfortunately not. This bread needs the structure and moisture the eggs provide in this recipe. I hope you give it a try soon!
Kate
0Just amazing, I can only have one slice then I’m really full, loads of seeds, couldn’t always get everything listed but adapted (for UK), just brilliant. Like someone else, halved ingredients, next time just followed exactly, halfway through my second loaf, will definitely be making again, thank you
Claire
0Wow. This “bread” is great. I’ve been struggling on the Candida diet and this really helps expand my options.
I did half the recipe to make sure I liked it.
I used avocado oil instead of butter and followed all the tips.
Kellie
0Hi, I’d love to make this bread, but I’m unable to eat flaxseeds. Could I use chestnut flour or plain pea protein as an alternative? almond flour, psyllium husk, or other non gluten starches are not possible due to a bowel condition. Thanks.
Wholesome Yum M
0Hi Kellie, I have not experimented with either of these options, so unfortunately I don’t know if they will work. Please share your results if you decide to try it!
Brenda
0The only Keto bread recipe you’ll ever need for sandwiches! Does need to be toasted to taste great. No eggy flavor. Hearty filling bread.
Brenda
0Oops. meant to say it does NOT need to be toasted to taste great.
Lena
0Hi! If I grind flaxseed at home is that good enough to use for the flax seed meal? Or should I buy store bought flaxseed meal?
Wholesome Yum M
0Hi Lena, If you have a high power blender or a spice grinder, then it should work fine to make your own at home.
Gemma
0This keto bread recipe makes me so happy. Super easy to make and filling. One question, can you keep it in the fridge for a week? (it may not last that long- but I’d love to know!) I’m going to try and add fennel seed for the next batch. 🙂 Thanks for a great recipe!
Wholesome Yum M
0Hi Gemma, Yes, you can store this bread in the fridge for up to 7 days. I recommend wrapping it in parchment for the best storage option.
Cherene Kruger
0Came out perfectly – hubby loved it so easy
to bake it once a week to satisfy our bread cravings is perfect! I added extra pumpkin seeds and did not measure butter whole I put in 2/3 cups melted but it came out amazing! Thank you for the great recipe.
Joy
0My first time trying Keto bread. I love REAL bread, and I miss sandwiches. I looked through a LOT of recipes and read dozens of reviews before deciding on this one, and it did not disappoint! It is a very different texture than many other breads I’ve eaten – don’t expect anything near your simple white bread or even a nutty wheat. More like the texture of a “date-nut” bread (moist, tight, crumb but without the sweetness). No eggy flavor despite the large number of eggs. For me it was a perfect sandwich bread. I was able to slice it easily without it falling apart into 19 thin slices, and I froze them individually. I have used it for bread & butter with my breakfast, for sandwiches with my lunch, and even as crackers when serving cheese to my friends (the bread is so flavorful that it makes a nice accompaniment to cheese even though it is not crispy).
I didn’t have the variety of seeds as called for in the original recipe, so I made the substitutions recommended in one of the reviews – Gail wrote: “I did not have pumpkin seeds or hemp seeds on hand. So doubled the sesame seeds, 1/4 cup chia, added a scant 1/4 cup of psyllium (no purple bread!), and less than 1/4 cup of almond flour to replace pumpkin and hemp seeds and make sure the bread had adequate structure”.
It was perfect!
Sarah
0Hello, I just wanted to say thanks for this recipe, it helped me quite a lot get my keto bread right. I would also like to add that even though I found the recipe useful, the website itself is so very annoying with the headed moving quite a lot as we scroll up and down, the pink “get it now” box nudging at us constantly, it almost makes me feel anxious for not taping. The various pop-up windows, the videos that start automatically and the very high number of ads just don’t want to make me want to come back here which is a shame because the extensive content is clearly very useful.
Wholesome Yum M
0Hi Sarah, Thanks so much for your input! I have created a plus version of the website, which includes browsing the site without ads. If you are interested, you can read more about it here: Wholesome Yum Plus.
Nick
0Sorry, I work metric. How do you measure a 3/4 cup of solid butter, please?
Wholesome Yum M
0Hi Nick, You can switch from US cups to metric in the recipe card. 3/4 cup of butter is 170.25 grams of butter. Enjoy!
Jennifer Lichtenberg
0I was very pleased with the way this turned out. I love the texture and the denseness and the crunchiness of the seeds. I just made myself an open-faced sandwich and it turned out delicious. The only thing I would change is I would add a 1/2-1 teaspoon of sweetner to boost the flavor a bit and give it a slight sweetness. It came out like the picture and is like real bread! Wholesome Yum is one of my go-to places for quality keto recipes.
Shauna
0Thanks for the recipe! Could I replace the butter with coconut oil?
Wholesome Yum M
0Hi Shauna, Yes, coconut oil will work great in this recipe!
Gitana Ramonas
0anybody tried to make this bread in the bread machine?
Wholesome Yum M
0Hi Gitana, This recipe might work if you use the ‘quick bread’ setting, but I haven’t tried it myself. Let me know if it works!
Carmen Chaves
0Amazing. Taste like regular bread I added 2 tsp of sorghum and no hemp seeds It slides perfect. Wow. No Egg or coconut taste on mine. Thank you sooo much we are super happy.
Joanne
0I made this bread yesterday. My son (12) helped by whisking the eggs whilst I mixed the dry ingredients. It was a doddle, so easy. It turned out a dream and after 4 hours (lots of willpower) I sliced 2 slices with ease from one end. It was delicious. My son tried it too and we both made the same comment, more salt (but then I had put a very scant/less than a tsp in, so my fault!). Later that evening I sliced up the rest – I got 19 slices out of it. I froze all but 1 slice which I kept overnight in the fridge and had toasted this morning – still delicious. Thank you for posting this recipe, it will be a firm favourite of mine as now I know I have something I can grab from the freezer for my packed lunch at work. I too like all the comments and tips and in recipes I don’t want them I use the ‘jump to recipe’ option 🙂
B Masters
0I am eating low histamine due to an eczema outbreak — which also means low carb. I normally cook with almond flour, but cannot while I’m healing, nor can I have yeast. Coconut flour is much trickier to bake with and this recipe really addresses all its pitfalls and make for delicious bread. Admittedly I am normally a skipper and just hit the “skip to recipe” button. But I am convinced this bread would have turned out as delicious as it did had I not followed all the tips. Including cutting it up and freezing slices. Go for it. I always eat any bread toasted and this toasts very nicely. Like a little dream.
Kate
0Wholesome Yum, thank you for sharing this recipe. I just popped mine into the oven, and I’m ecstatic to share that it looks just like the pic in the recipe. I decided not to add hemp or chia seeds, but went to town with the pumpkin, sesame & sunflower seeds. I can’t wait to taste this masterpiece!!
Chi
0Hi, thanks for the recipe. Just a couple questions– hmmm 12 eggs seems like quite a lot?! Can you explain why it takes so much? Is there another recipe that uses less and just more flour? Also, when using chia seeds, might it work better to rehydrate the seeds first and get them plump before adding them? Actually also a general question, would you also soak raw seeds first before mixing them into the batter? How does that work in terms of nutritional value? JUST CURIOUS!! Thanks in advance for any feedback.
Wholesome Yum M
0Hi Chi, Coconut flour can be very absorbent and gritty, so it needs the eggs to properly bind and hydrate the flour. There is no need to hydrate the chia seeds before adding to the recipe. If you struggle to digest nuts or seeds, then sprouting may benefit you. Sprouting doesn’t change the nutritional value, but it does break down the phytic acid in nuts and seeds which prevents absorption. Please note that if you choose to sprout your nut or seeds, they will need to be purchased in raw form. If you are interested in a bread recipe that uses fewer eggs, then I suggest trying my recipe for Almond Flour Bread.
Regina
0I am about to prepare this recipe but am surprised with the high quantity of eggs. Is it really 12 eggs for a small quantity of this Keto bread? Thank you to clarify
Wholesome Yum M
0Hi Regina, Yes 12 eggs is correct.
DWAIN ERHART
0I would really like to try some of these recipes. However, I find it difficult to determine the net carb count. Is there a reason that many of your recipes do not have this listed? Like I said, I would try them but not knowing how much I can eat for the carbohydrates makes me avoid them all.
Wholesome Yum M
0Hi Dwain, The net carb count is listed for every recipe in the recipe card – it’s below the instructions. I hope this helps!
Karen
0This recipe looks great!
But I’m wondering, does 3 cups worth of ingredients and a dozen eggs really fit into one small loaf pan???
Thanks.
Wholesome Yum M
0Hi Karen, Yes, it all fits in the pan! Enjoy.
C hill
0Where the recipe?
Wholesome Yum M
0Hi C Hill, The recipe is about 1/4 way down the page. If you cannot see it, you may need to turn off your browser’s ‘reader mode’ to be able to view it.
Christine Spencer
0A very dense pleasant bread almost like a whole wheat, all of the seeds are very nice in here! It sliced well after cooling and holds up great to cream cheese! Very happy to find this bread!! was wonderful that my sister gave me a whole bag of seeds that were to go in here including hemp, Chia, ground flax, so I put them all to good use!! Thanks so much for the recipe!!
Sheryl
0Hi Maya, First of all, a great recipe. Worked very well even for a novice chef like myself. (I did scald myself while trying to tent but no fault of yours lol). Thanks! However, my bread turned bad on the 4th day. I made it on Tuesday, kept it in the refrigerator on Wednesday, didn’t touch it on Thursday and tried to eat one slice on Friday but it was gummy and sour what do you think could have been the reason? had to throw the rest away. so sad!
Melissa
0Hi Sheryl, Did you let your bread fully cool before storing it in the fridge? If it is too warm when it goes into the fridge, it can turn gummy in the center.
Sheryl
0Hi! I did. I even waited till the next day hence it was definitely cooled. Not sure if that was the problem? I thought I could at least leave it overnight on the counter before refrigerating it the next day. 🙁 So sad that half of it was thrown away.
Wholesome Yum M
0Hi Sheryl, I am so sorry this bread didn’t turn out well for you. I would check the expiration on your seeds used in the bread. If any are expired, then it would defiantly affect the taste.