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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
Steve Lydiatt
0I don’t think you are going to like my comment. BECAUSE THIS IS FOR EVERYBODY: DON’T USE WHOLE EGGS! Bread become not only eggy and inedible…It was horrible! I don’t use soda or baking powder. And I used egg whites only, herbs( oregano,thyme etc) for savory breads; dried berries( cranberry,blueberries etc) for sweet.
Meredith
0I don’t really think you can criticize her use of whole eggs if you alter the recipe anyway. Maybe the omission of baking powder and using only egg whites caused it to be “inedible.” It’s also possible that you may have followed the recipe incorrectly, given how the majority of the other comments are positive. Although you are entitled to your opinion!! 🙂
Kathleen
0I made this bread a couple of days ago and I must have done something wrong. It came out beautiful, just like the picture but it tasted terrible! My husband actually spit it out and said it was the worst thing he ever tasted. It was very, very bitter. I spread sugar free jam on it and I still could barely manage to eat it. I am wondering if it was some of the seeds? I may try again but not knowing what happened, I don’t want to waste all those eggs and seeds. I have only been gluten free (wheat allergy) for a couple months but I usually don’t mind coconut flour baked goods. Any idea why my bread turned out so bitter? By the way the eggs were fresh from our neighbors hen house so I know they were good.
Maya | Wholesome Yum
0Hi Kathleen, Sorry to hear that happened! It should not be bitter at all. Did you by chance use baking soda instead of baking powder? That would make it bitter and probably inedible. 🙂 Otherwise, it’s possible that one of the other ingredients had gone bad?
CYNDY
0Bread internal temp for proper cooking is 190 degrees to 205
Why is yrs so low at only 170*?
Wholesome Yum M
0Hi Cyndy, This bread is made with coconut flour and a large number of eggs. It is not like traditional wheat bread baking. The ideal temp for this bread is 170 degrees F.
Kathleen
0All of the ingredients were fresh. However I bought black sesame seeds by mistake and wonder if that was what made it bitter as I have read they can be a bit bitter. I also wondered if I should have toasted the seeds, all were raw seeds. I love all your recipes so I know I must have done something wrong.
amcken3
0Your seeds may have gone rancid during shipping (if they get too hot they go rancid) also raw seeds have to be soaked (to remove the enzyme and mineral blocking phytic acid, that brown stuff you see in a bowl if you have ever soaked legumes…its in all seeds too) to remove the phytic acid. I buy organic sprouted pumpkin seeds etc. they are so much better for our health, they are not as crispy as the raw and roasted but I always choose what’s healthy over what my taste buds are used to.
AGLAYA
0oh my goodness! Wholesome yumm bread is now my go to. My husband and I absolutely love it! I have used my ninja bullet to try and whip up the eggs in 2 batches. Didn’t seem to triple but still worked well. Today, my 3rd time enjoying your recipe, I decided to whip the eggs in my kitchenaid. WOW! I wasn’t sure all the egg would fold in, but it did! Going to bake it now. THANK YOU, THANK YOU!
Maya | Wholesome Yum
0Hi Kathleen, Oh, that could have been it too! I haven’t tried it with black sesame seeds.
Cathy
0Why so many eggs ??? Yikes
Maya | Wholesome Yum
0Hi Cathy, This is typical for coconut flour, it’s very absorbent and needs a lot of eggs.
Christian Prevost
012 eggs…does it taste eggie?
Maya | Wholesome Yum
0Hi Christian, Baking with coconut flour requires a lot of eggs. I don’t think it tastes eggy, as the seeds cover that up pretty well.
Connie Condra
0It depends. My daughter-in-law think it does. I don’t. She says it is good as French toast.
Caro
0I didn’t want a sweet bread because on my strict Keto I can’t use jam or honey. So I added a tablespoon of dried parmesan cheese which seemed to make no difference to the volume of dry ingredients. The bread was absolutely delicious (with or without lashings of butter). I was intrigued by the process of whipping whole eggs and would say it really requires an electric whisk and one has to persist until the egg mixture literally triples in quantity and changes to a pale colour. I am so happy to have a bread that I can enjoy. Thank you so much.
Valerie K
0We made this bread last night and it’s yummy. However, it breaks up when making a sandwich. What do you think I did wrong?
Maya | Wholesome Yum
0Hi Valerie, It has been fairly sturdy for me but less so than a regular bread. If you want to make it more sturdy for next time, you can add 1/4 tsp to 1/2 tsp of xanthan gum to the dry ingredients.
Natalie
0Was wondering if this recipe could be a success using a bread maker.
Maya | Wholesome Yum
0Hi Natalie, I haven’t tried it in a bread maker. If you do, I recommend the quick bread setting.
Joyce Lee
0New to low carb. I love bread and seeds and have made these twice! The recipe is perfect! Love the texture. Thanks!
Laura Osier
0I am new to your website. I have been viewing it for hours now. I am so excited and can’t wait to start trying your recipes. YEAH!
Janet
0Dear Maya, I made the bread today and it came out so delicious. This recipe is a keeper with low carbs and nutty flavour. Thanks for sharing Janet
New to GF
0Please could you tell me if your temperature is for a fan-assisted oven or regular top & bottom heat? Many thanks!
Maya | Wholesome Yum
0Baking times on the website are always for a regular oven, as this is what most people have. I do have a convection setting but do not turn it on for recipe testing. Hope this helps!
Maddi Szto
0Hi can I substitute coconut oil for butter?
Maya | Wholesome Yum
0Hi Maddi, Yes, you can do that.
Shirley Wilcox
0Had toast for the first time in five weeks! Love this bread! Soooooo good. Thank you!
Elizabeth
0I was skeptical about baking with coconut flour as a new keto convert… This recipe blew me away!! After a month of no carbs, I was really craving bread. This loaf is completely delicious! It tastes so nutty and seedy, not at all like coconut as some of the flatbreads I have made do. The texture is perfect! Slightly more dense that wheat bread but I think this makes better toast. It even rose beautifully. I’ve sliced it and popped in in the freezer between sheets of baking parchment as instructed. Excited to have toast for breakfast! So surprised and very very happy! Thank you so much!
Maya | Wholesome Yum
0Yay, I’m so glad to hear that, Elizabeth! I agree it’s more dense than regular bread – can’t completely avoid that when coconut flour is a primary ingredient – but agree the nuttiness of the seeds makes up for it.
Heidi Kramar
0I just made this for the first time and am completely blown away at how good the texture and taste is! I have tried a few other keto bread recipes and did not like them at all so I was a little hesitant to give this one a try. I’m glad I did. Thank you so much!!
Terry
0This is so great! Very easy to make. I was a Little worried when it was wet enough to pour, but it turned out fantastic! Checking temperature is important. Friends and family that are gluten free or not enjoyed it. Thank you.
Hayley
0Is it not 1.5 teaspoons of baking powder?
Maya | Wholesome Yum
0Hi Hayley, No, the amount for this recipe is 1.5 tablespoons.
Sharon
0Anything else I could use to replace the flax seed meal?
Maya | Wholesome Yum
0Hi Sharon, Possibly psyllium husk powder but the recipe may require other modifications. If you don’t have or don’t like flaxseed meal, you might want to try one of my other low carb bread recipes.
Sharon Jones
0Wow, easy and delicious! If I can make this bread, anyone can. Thank you so much for the easy instructions and working the recipe to perfection.
Sincerely,
Sharon
Maya | Wholesome Yum
0Thank you so much, Sharon! I’m so glad you liked it.
Nicole
0Bread is in the oven, so easy!! I love all of your recipes, they are always a hit. Can’t wait to eat a grilled cheese using my homemade bread!
Maya | Wholesome Yum
0Thank you so much, Nicole! Grilled cheese sounds amazing!
Pat
0Do I separate the yolks and whites or just beat the eggs as they are until triple volume? I’m confused because in one comment someone asks why the batter turned out really watery, and you ask if they beat their egg whites until stiff peaks form… although I don’t see that in the instructions. Please reply! I really want to make the bread the right way, it looks super good!!!!
Maya | Wholesome Yum
0Hi Pat, So sorry about the confusion! I edited my comment about beating the whites, which was meant for a different recipe I have. For this one, just beat the eggs until triple in volume. Hope you like the bread!