Shop
My
Custom
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
Free Printable: Low Carb & Keto Food List
Get It Now
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.
-
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.
-
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 15-25 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 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.
Add Your Notes Your Notes
Try More Of My Recipes
© 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.
Coconut Flour Bread
285 Comments
Tracey Gill
0Hi Maya, can I make this in a bread maker? If possible, how would I modify? Thanks.
LeAndria Starr
0Has anyone tried in a bread maker yet? I just bought one and want to use it.
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!
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!