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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
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.