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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
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!
Lucinda
0Can’t wait to try this. Have made your coconut pancakes which were a winner.
Dalia
0Hello. .
I would like my coconut bread to rise. Can I add yeast and how?
Wholesome Yum A
0Hi Dalia, I haven’t tested yeast here but you’d probably want to add it toward the beginning and add some kind of sugar for it to feed on. Keep in mind, it could alter the overall carb count as well.
Robin Pankiw
0This came out beautifully and sliced much more easily than I thought it would. I wonder if nuts could be substituted for the seeds? Any thoughts?
Beth
0I replaced all seeds with chopped pecans. Awesome!!
Wholesome Yum L
0Hi Robin, I haven’t tried it with nuts but if you more large seeds than written the coconut flour bread will fall apart easily. If you try it with nuts be sure to let me know how it turned out.
Sadiya Siddiqui
0Hi. The recipe sounds awesome and would love to try. I was just wondering if I can substitute eggs with flaxseeds. Will the recipe still work?
Maya | Wholesome Yum
0Hi Sadiya, Sorry, I haven’t tried it with flax eggs. Let me know how it goes if you do.
Geraldine Smothers
0Do you have a recipe without flax seeds? I am estrogen dominant. Thank you.
Maya | Wholesome Yum
0Hi Geraldine, Yes, you can try this almond flour bread recipe instead.
Tara B.
0Just ate a slice of this — havent had a slice of bread in 2 months and MAN IT MADE ME SO HAPPY. Hubby says i cant call it bread, so im calling it tasty seedy keto loaf :). I didnt do the parchment sling and allllmost made it out in one piece — I’ll definitely do it next time and I’ll try the xanthan gum next time too. Thanks for your incredible detail and care in making these recipes and explaining them so so well. It’s been a huge help to me.
Kathy
0Thank you!
This is SUPER easy to make, tastes GREAT, toasts AMAZING, slices actually VERY thin!
I am soooo happy to have found this bread recipe. I have made it for my mom, who is on a keto diet plan and now for myself, just because it tastes so good!
Kelly
0I’d love to try this but I need to avoid flax for health reasons. Do you have a suggestion for a substitute?
Wholesome Yum
0Hi Kelly, I haven’t tried this myself but you might be able to substitute ground chia seeds. Let me know if it works for you!
Claire
0Hi there, I’ve recently made your bread (thank you for the recipe) and due to not having flaxseed meal I replaced with extra chia seeds at the same amount. I think it worked however my loaf turned out rather dense and very ‘seedy‘…if that makes sense. Possibly due to this alteration, but usually is the loaf more light in texture? Thank you for your time.
Wholesome Yum M
0Hi Claire, Yes, this substitution is what caused your bread to turn seedy. Flaxseeds and chia seeds have different properties that can give different textural results. This bread is denser than traditional wheat bread, but it will be lighter when made with flax. Best wishes!
Margy
0I cannot find your almond flour bread recipe.
Wholesome Yum
0Hi Margy, you can find it here: https://www.wholesomeyum.com/recipes/low-carb-bread-recipe-almond-flour-bread-paleo-gluten-free/
Kim
0I am very disappointed that there are 232 calories in just one slice of your bread! In one slice of Sara Lee white bread, there are 70 calories per slice – your bread has more than 3 times than the Sara Lee bread. I wish I didn’t have to trade calories for low carbs!!!
amcken3
0Kim, Most keto breads are dense and VERY filling. Store bought white bread is complete GARBAGE and has ingredients that destroy your health. Please try to choose your health over what is easy or low calorie. Our bodies NEED the good fats and minerals in these ingredients. I fill up on mostly leafy greens and herbs so the calories in my low carb and keto bread are insignificant. The sugars I have eliminated from my diet were EMPTY calories so it evens out if you are eating right.
Amy
0Delicious!!!
Sylvain
0Very good and quite dense and filling.
Katherine Billingsley
0After reading through the comments and answers, I’m somewhat confused. I know you say beat whole eggs to triple volume but have never seen any recipes that beat whole eggs to increase the volume. Have you thought or separating them, adding yolks first, then beating whites to peaks and folding in? That would help the volume and tenderness and not lose all the needed air in the whites. Im going to try it my way and see if it makes a difference. I would think it would also make it less runny as some have complained.
Gwendolen L Williams
0Did it work for you
Wholesome Yum
0I’d love to hear an update if you try that, Katherine!
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!
Sylvia Sanchez
0Hello,
I commented earlier because I wasn’t sure about the number of eggs or if one needed them separated.Did I miss the part where you mention beaten egg whites? There was a reply to another commenter about the batter being runny and you asked if the egg whites were beaten to stiff peaks. I assumed the ingredients and instructions lists whole eggs. I would love to try this bread but I don’t want it to come out wrong. Clarification please. Thanks
Maya | Wholesome Yum
0Hi Sylvia, Sorry about the confusion. I was thinking about a different recipe and edited my original reply to the other comment. Just whole eggs for this one, beaten to triple volume.
Jack
0I made this yesterday and was surprised at how easy it was to make and how good it tastes. I have refrained from buying paleo / keto loafs from the organic stores but now have a fairly simple way to make this. Thanks so much for sharing the recipe – can see me making one of these weekly. 🙂
Maya | Wholesome Yum
0I am so happy you liked the bread, Jack! Have a great day!
Sarah Thomas
0Maya
Please help. I tried your coconut flour bread and followed your recipe accurately. The final mix was very liquid — like soup and it seemed all wrong. I mean the 12 large eggs and 3/4 cup butter to 1 cup of coconut flour and 1/2 cup flax seed meal will surely give a very watery batter. What am I doing wrong? My batter before baking looks nothing like yours in the pics.
Would be very grateful for help as this is the third bread recipe I’ve tried this weekend and none are any good. I’m getting so discouraged.
Meredith
0Check the size of your eggs!! My friend made a bread the way the recipe was written but used jumbo eggs and the bread turned out all wrong!
Maya | Wholesome Yum
0Hi Sarah, Sorry to hear you had issues with the bread. Did you beat the eggs to increase their volume? I have a picture above of what the batter should look like – it should be fluffy, not liquid at all. If yours was liquid, most likely the eggs were either not beaten enough OR the batter was overmixed, causing the eggs to deflate too much. Hope that helps!
Amy
0Your recipe doesn’t say egg whites, it says eggs. You never say to separate them so anyone not familiar with GF bread using egg whites won’t know to just use the whites.
Maya | Wholesome Yum
0Sorry about the confusion, Amy! I was thinking of another recipe when I mentioned whites. I edited the comment to reflect the correct way, which is the same as the recipe card – just whole eggs beaten to triple volume.
Doreen
0This really is the best thing since…sliced bread! LOL!! This is now my go to recipe for when I need more ‘bread’ available than the 90 second mug loaf. When I have friends over etc. Thank you Maya for all the really great recipes and sensible advice you give for gluten free and keto living. I was becoming really desperate with health problems, weight problems and really hating most GF recipes I tried. You are a life saver. And if anyone is in any doubt about this recipe…it’s a winner. Give it a try. You will definitely NOT be disappointed.
Maya | Wholesome Yum
0Thank you so much, Doreen! I’m so glad you like the bread!
Houda
0Hi maya!, it looks so good! Thank you.
Maya | Wholesome Yum
0Thank you, Houda!
Monique
0I have made this one after getting the recipe. And after making it i just felt wow. It was awesome. I am gonna make again soon.
Maya | Wholesome Yum
0I am so happy you liked the bread, Monique! Thanks for stopping by!
E.S. Pulliam
0I cannot eat most seeds. Can this be made without them?
Maya | Wholesome Yum
0There are tips in the post above if you’d like to replace some of the ones you can’t eat with ones you can. I don’t recommend omitting them altogether, in that case try a different recipe. You can find other low carb bread recipes here.
Val
0Thank you so much for this really lovely recipe. I just wanted to share that made a mistake baking this yesterday. I accidentally added Almond Flour instead of Coconut Flour, so I just doubled the amount of flour and added only 8 eggs to the recipe and it came out perfect.
Guess mistakes are not always bad. Thanks again.
Maya | Wholesome Yum
0Thank you for sharing, Val! I’m so glad it worked out for you.
Bryan
0I’ve never baked with coconut flour before! This is an interesting recipe but I like it because it’s really nutty. Thank you for sharing, I’ll try this out soon!
Maya | Wholesome Yum
0Thanks, Bryan – hope you like it!
Sasha
0This is officially my favourite keto bread!
I made it on Sunday morning, following the recipe exactly (I love that you offer metric conversion in the recipe card!). It was very hard to wait until Sunday evening to slice and taste it but it was so worth it! I love the texture and the way it holds its shape perfectly. And it tastes delicious!
Thank you so much for the recipe! I see lots of sandwiches in my future lunch box menus!
Maya | Wholesome Yum
0Thank you so much, Sasha! I’m so glad you enjoyed the bread and found the metric conversions helpful.
Roberta
0This recipe is great, but (without misunderstanding, it’s just a note), you shouldn’t classify it as “Keto paleo bread”, since butter and xanthan gum aren’t paleo ingredients. Butter is just Primal and the thickener is controversial in both of these diets. So: perfect for keto and low carb, but not definitely Paleo… I just specify it to avoid people finding the recipe with key-source and then be disappointed leaving your marvelous blog if they are at first sight of it, they may consider it not worthy pf more visits (losing great opportunities of wonderful and helathy, also really Paleo recipes!). Hope you understand my intention to help, if you’ll consider my note and correct the title/option, it’s your choice of course!
Maya | Wholesome Yum
0Hi Roberta, Thank you for sharing. It’s true that butter and xanthan gum can be controversial for paleo diets, but some people do choose to include grass-fed butter. That being said, you can probably substitute coconut oil or ghee if you prefer not to use butter. I actually omitted xanthan gum in the main recipe on the recipe card, since many paleo followers prefer not to consume it, but added it as an option in the post for people who want a chewier bread and don’t mind using it.