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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
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!