Free Printable: Low Carb & Keto Food List
Get It NowThis post is sponsored by Eaton Hemp. All opinions are my own and I only share products I personally love. Thanks for supporting the brands that make this site possible!
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 (like cauliflower bread) 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 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!
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.
- 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.
Storage Instructions
- 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.
Recommended Tools
- Hand Mixer – Essential for whipping fluffy eggs in this recipe.
- Loaf Pan – The perfect size for this keto bread with coconut flour.
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.
Instructions
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.
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.
Recipe Notes
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.
© Copyright Maya Krampf for Wholesome Yum. Please DO NOT SCREENSHOT OR COPY/PASTE recipes to social media or websites. We’d LOVE for you to share a link with photo instead. 🙂
275 Comments
Laura
0Could you pretty please add how many grams per slice / serving so we can calculate the calories using a scale? It says per serving but no measurement for the serving except how many slices in a loaf. Tricky / not convenient. Thanks!
Wholesome Yum M
0Hi Laura, This bread makes 17 servings of 1/2″ slices. I hope this helps.
Lorena Madrigal Garcia
0Hi! I would love to make this bread but I was wondering if I an make it with almond flour and olive oil?
Thank you!!
Wholesome Yum M
0Hi Lorena, I don’t recommend making this bread with almond flour. If you are looking for a bread with just almond flour (no coconut), I suggest you check out this bread here for Almond Flour Bread. As for the fat, I suggest using butter if you don’t want to use coconut oil. I have not tested this with olive oil, so I’m not sure it would turn out as well.
Cathy
0Great recipe!
Ivy
0You can add rapid rise yeast and inulin to help with the rise as well as ground flax to change up the flavor and make it less sweet.
Julie Robertson
0My family loved the taste of this bread. Sandwich bread is what we have been looking for.
My bread did turn out very dry. The flavor is great, just dry. I live at 6,000 elevation, just wondering if that affects the cooking time. Any adjustments you can suggest would be greatly appreciated. We really like the flavor and depth of this bread.
Thanks
Wholesome Yum M
0Hi Julie, High altitude baking is a science all it’s own! My suggestion is to add 4-6 tablespoons of liquid (water, almond milk, coconut milk, etc.) to the batter and that should help with the dryness.
Sue
0Hi. Can above recipe be used on a breadmaker machine?
Wholesome Yum M
0Hi Sue, This may work if you use the “quickbread” setting, but I have not personally tested this. Please let us know how it turns out if you decide to try it.
Jessica
0Good and satisfying, next time I will add some sweetener because it is missing a slight sweetness in the layers of flavor. Overall pretty darn good. I separated the eggs, whipped the whites up separate then folded the yokes into the whites to get a good rise.
Ruchi
0I made the bread with 6 eggs and half the amount of coconut flour and none of the seeds. I used half and half of coconut oil and ghee (about 120 grams). It turned out delicious.
Lauren
0LOVE this recipe! I am going on a candida cleanse and need to replace the baking powder. Can I replace it with baking soda?
Maya | Wholesome Yum
0Hi Lauren, Thank you! Not on its own, but you can replace it with a 2:1 ratio of cream of tartar to baking soda. You’d need both of those for the soda to react.
Deanna
0I have a question…I am unable to find Psyllium Husk at my grocery store, other than what is used for constipation..can I use ground Flax seed instead, and if so what adjustments if any do I need to use?
Thanks!
Wholesome Yum M
0Hi Deanna, This recipe does not call for psyllium husk.
Fred Schwacke
0This recipe has a very “eggy” to the point of unpleasantness. Whipping eggs to triple volume was also problematic resulting in a low rise loaf. My second try used 1/2 teaspoon of guar gum in the eggs which thickened them slightly and allowed the volume build. I also added 1 tsp of erythritol/stevia (1:1) which greatly improved flavor, I will increase in the next loaf. At this point, my family does not like the bread except as toast and jam.
Maya | Wholesome Yum
0Hi Fred, Sorry to hear you didn’t like the bread. Coconut flour is very absorbent and very dense, requiring more eggs than other breads to hold it together and whipping them helps provide volume. Great idea to add a touch of sweetener to it. If nut-free is not a requirement, I do find many readers prefer my almond flour bread or this fluffy white keto bread.
Rudy
0I made this recipe and unfortunately I had to throw it away. it had an overwhelming eggy smell and taste. I appreciate your effort but I won’t advise someone who is sensitive to a strong eggy taste to even attempt to try it because trust me that smell and taste are too horrible.
Wholesome Yum M
0Hi Rudy, I am sorry this didn’t turn out as expected. You may enjoy this recipe for almond flour bread or this one for flaxseed bread.
Kathy
0This is an amazing recipe!!! I did make a few changes as I am not a huge fan of the taste of coconut flour. After reading through the other comments I decided to incorporate some almond flour and reduce the amount of coconut flour- 1 cup almond flour and 1/2 cup coconut flour. Then I was able to reduce the eggs down to 10 and also replaced 2 of those 10 eggs with psyllium egg ( I used 2 tsp psyllium to 1/2 cup of water.) It baked into a wonderful-looking loaf. Really impressive! I did find the baked loaf to be a bit too salty for my taste. I suspect this is due to a large amount of the flax seeds. I have found this in other recipes which use a large amount of flax. (My flaxseeds are fresh and after I grind them I store them in the freezer). Next time I might either reduce or omit the salt altogether or switch the amounts for the flax seeds and chia seeds. I have been gluten-free for years but trying to make GF goodies truly healthy has always been a challenge. So finding this recipe and your website are a real blessing! Thanks so much!!!
Lynn
0I love this bread! I sliced and froze a loaf with parchment paper between slices. We are camping and I just had a slice from our trailer freezer toasted for breakfast with sardines in olive oil. Delicious! Thanks so much for this recipe.
Feiwy
0This is the first recipe I try from this place, and I loved how well explained it was, and the video also helped a lot. My bread turned out very pretty and with a great dense structure. I used a double portion of chia, since I had no extra flax, and a double portion of pumpkin seeds. The flavor is very nice, it does taste a little eggy, but I like that, and it mixes very well with the flavor of the seeds, especially if you eat this with sausage or ham. The only weird thing that happened is that the sunflower seeds in the bread turned a dark greenish color after baking. I don’t know if this is normal, but they taste normal.
Thank you!
Carolyn
0I do like the overall texture of this bread; nice and hearty. But like another person posted, mine turned out very bitter. I tried eating with butter and sugar-free jam too but still couldn’t cover up the bitterness. I made it with sesame seeds, pepita pumpkin seeds, and sunflower seeds, and did use xanthan gum. No chia or hemp. Does the hemp maybe sweeten it some? And yes my seeds were fresh, right from new packages. Not sure what went wrong but I wanted to post this in case someone is surprised if it happens.
Maya | Wholesome Yum
0Hi Carolyn, Did you by chance use baking soda instead of baking powder? That easy mistake is a common culprit for bitterness. Otherwise none of the ingredients should be bitter so can’t see where it would come from.
Carolyn
0Hi, no it was baking powder. I did use brown flaxseed instead of the golden, would that make a difference?
Maya | Wholesome Yum
0It would make some difference. Brown flaxseed isn’t exactly bitter, but has a stronger flavor – golden is more mild. However, if flax seed meal has gone bad, it will be bitter.
Gail Mallett
0Tried this recipe finally after analyzing for over a month. Fantastic bread! Really good!! A sturdy loaf that was light but chewy at the same time. Directions were spot on, immensely helpful. 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. I will buy pumpkin and hemp seeds to make again. Loved it!
Shan
0Can I make this without flax seed meal?
Wholesome Yum M
0Hi Shan, I’m sorry, the flaxseed adds structure to this recipe. I don’t think it would turn out without it.
Patti
0Outstanding taste and really simple to make! Absolutely love it! Thank you!
Julia
0Hi! This recipe looks amazing. I’m in the UK and our measuring cups are different in size than yours. I tried to find a conversion chart but it differs for each ingredient any many weren’t listed. Is someone able to give me the weights of the ingredients (in grams) so I can give this a go?
Many thanks in advance.
Wholesome Yum M
0Hi Julia, Next to the title “Ingredients” there is a set of buttons to toggle between US measurements and metric. I hope this helps!
Sabrina
0Hi! Can I use coconut oil or olive oil instead of butter? If so, how much?
Thanks!
Wholesome Yum M
0Hi Sabrina, Yes, you can sub out any of these oils for butter in the same amounts.
Cynthia
0I’ve been looking for a good keto bread recipe! So many of them are very tiny when you cut the slices…this bread looks perfect! Printed!
ChihYu
0Thank you for this recipe! I can enjoy delicious keto-friendly bread!
Heather H
0I don’t usually like nuts in my bread but, wow, this one is amazing!
Raia Todd
0Wow! I love all the seeds included. Such a healthy option for bread-lovers.
Carina
0This is my kind of bread, love the addition of the different seeds, looks so delicious!
Erin
0I haven’t baked much with coconut flour– this looks like a good place to start!
Dagmar White
0Please advise if there is a substitute for psyllium husk. I do not have on hand and would like to make this bread. My husband is sensitive so would not eat this bread without consequence.
Thanks in advance.
Wholesome Yum M
0Hi Dagmar, This recipe does not call for psyllium husk powder. Which recipe are you wanting to make?
Teresa
0Love the bread, it turned out perfect! I’d though like to use psylium instead of flax meal. Do you think it’s possible? Thanks for the recipe, simply great!
Wholesome Yum M
0Hi Teresa, Sorry, I don’t think that would work.
Rowyn
0Does the recipe really call for 12 eggs? I’ve just done up a batter and it looks like if I put all the eggs in it will just be runny.
Wholesome Yum M
0Hi Rowyn, Yes, this recipe really needs 12 eggs. Coconut flour absorbs a lot of moisture. If the batter seems runny, let it sit for about 10 minutes and it will thicken to the correct consistency.
Joan Gibb
0I tripled the eggs with the stand mixer whisk and folded the dry ingredients with the eggs. Too soupy now. I’m waiting to see if it thickens. If not I’ll add more coconut flour a little at a time.
Jeanette Lewis
0AMAZING!
Thank you so much for this recipe. Great flavour. Great texture. Worked perfectly, looks just like the photos. They’re is a very subtle coconut flavour coming through which adds sweetness to the bread and with all the seeds in – for me – it’s perfect!
Amy
0I made these as muffins and they were amazing! I cut the recipe in half and it made 9 muffins in a standard sized muffin pan. I baked them for 30 minutes at 325 and they came out perfect. Thank you!
Stephanie
0Has anybody tried substituting the butter for olive oil? I’ve tried it in other bread recipes and it seem to do fine could I do it in this recipe?
Wholesome Yum A
0Stephanie, I haven’t tried that so I can’t say for sure. You most likely need a fat that stays solid at room temperature.
Darrell
0It was great! I did presoak my seeds overnight (for easier digestion) and thought it tasted fine. It took a good 20-25 minutes after folding in the beaten eggs for the dough to thicken, so be patient! When I first put the eggs in it looked like an ocean of egg!
Janetta
0Can you soak the flaxseed meal and the seeds overnight before baking (for easier digestion) without making the bread texture different? Thanks for this recipe and your help.
Wholesome Yum A
0Hi Janetta, I haven’t tried soaking the seeds like that so I can’t say for sure. Let me know if you try that!
Patricia
0This is lovely, is best kept in the fridge?
Wholesome Yum A
0Hi Patricia, please find storage instructions in the main post.
J Daniel
0Can you substitute olive oil for butter?
Wholesome Yum M
0Hi J, Olive oil should work fine.
Meredith
0Lemme tell you something, I made this bread 3 days ago and the only reason it’s still sitting on my counter is because it’s FILLING!! Before you look at that as a bad thing, realize that for bread to be filling, that means it’s satisfying, which means it’s delicious. It was super easy to make and unlike other Keto breads, actually toasts up pretty well. My one little teeny tiny complaint is that on its own, it’s not the most *flavorful* but looking at the recipe, there is not much to give it flavor. To make up for this, toast it, throw a little butter and sugar-free honey on it and savor it. I did this with 2 pieces and I don’t feel guilty at all. Thank you for bringing this into my life!
Tammy
0I used Aquafaba for an egg substitute and it worked out perfectly.
Tammy
0I just made this . I used Aquafaba for an egg replacer. The bread is in the oven now. I will let you know how it turned out. Aquafaba is Chickpea juice that the chickpeas were cooked in. 1 tbsp =1 egg, I whipped the Aquafaba first. I’m trying to stay dairy & gluten free.
Laura Mason
0I recommend a cook time of 50 minutes total. I have made this wonderful loaf many times and prefer it cooked but not dry.
Rossy
0WOW! Thank you so much for this amazing bread, so easy to make following your detailed instructions really appreciated them, looking forward to trying your other recipes!
Dennis
0What if we don’t have, or don’t want, all of those different seeds? More of the one(s) we do have? More coconut flour?
Wholesome Yum
0Hi Dennis, I would recommend at minimum keeping the flax and chia. Those both help hold the bread together and add texture. You should be able to replace the other seeds with whichever variety you prefer, though.
Nostril Meany
0I added the xanthan gum and some psyllium husk (no hemp seeds handy). I separated the eggs and stirred in the yolks and folded in the beaten egg whites and my loaf filled the pan easily. It really is important to let it cool.
Tracey Gill
0Hi Maya, can I make this in a bread maker? If possible, how would I modify? Thanks.
Wholesome Yum
0Hi Tracey, it might work if you use the quick bread setting, but I haven’t tried it myself. Let me know if it works!
LeAndria Starr
0Has anyone tried in a bread maker yet? I just bought one and want to use it.
Antoinette IaLenti
0Hi Maya, thank you for your website. I will be trying the keto cream cheese pancakes this weekend, however I do not have a blender. Will a hand mixer do? If this recipe works out for me than I will definitely consider purchasing your book. I look forward to trying this and other recipes in the near future.
Thanks again,
Antoinette
Wholesome Yum
0Hi Antoinette, a hand mixer works great! Just make sure the cream cheese and eggs are at room temperature.
Della Reams
0Does this recipe really take 12 eggs for one loaf? Or is that a typo?
Wholesome Yum
0It’s 12, Della! See the recipe video to get a better visual. 🙂
Patti
0Maya, if I double the recipe and use a regular- sized loaf pan, will it be too dense?
Wholesome Yum
0Hi Patti, I don’t think that will work well since coconut flour has a hard time rising to begin with. Let me know if you try it, though.
Courtney Wilson
0Found out recently my hubby is allergic to egg whites… would flax eggs work in this recipe?
Wholesome Yum
0Hi Courtney, I haven’t tried that so I don’t know if it would work. Let me know if you give it a try!
Kelly
0I’m all about coconut and bonus, all about low carb, so this is perfect. Can’t wait to dive in.
Susan Stephens
0Looking forward to my first slice!