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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
Carmen Chaves
0Amazing. Taste like regular bread I added 2 tsp of sorghum and no hemp seeds It slides perfect. Wow. No Egg or coconut taste on mine. Thank you sooo much we are super happy.
Joanne
0I made this bread yesterday. My son (12) helped by whisking the eggs whilst I mixed the dry ingredients. It was a doddle, so easy. It turned out a dream and after 4 hours (lots of willpower) I sliced 2 slices with ease from one end. It was delicious. My son tried it too and we both made the same comment, more salt (but then I had put a very scant/less than a tsp in, so my fault!). Later that evening I sliced up the rest – I got 19 slices out of it. I froze all but 1 slice which I kept overnight in the fridge and had toasted this morning – still delicious. Thank you for posting this recipe, it will be a firm favourite of mine as now I know I have something I can grab from the freezer for my packed lunch at work. I too like all the comments and tips and in recipes I don’t want them I use the ‘jump to recipe’ option 🙂
B Masters
0I am eating low histamine due to an eczema outbreak — which also means low carb. I normally cook with almond flour, but cannot while I’m healing, nor can I have yeast. Coconut flour is much trickier to bake with and this recipe really addresses all its pitfalls and make for delicious bread. Admittedly I am normally a skipper and just hit the “skip to recipe” button. But I am convinced this bread would have turned out as delicious as it did had I not followed all the tips. Including cutting it up and freezing slices. Go for it. I always eat any bread toasted and this toasts very nicely. Like a little dream.
Kate
0Wholesome Yum, thank you for sharing this recipe. I just popped mine into the oven, and I’m ecstatic to share that it looks just like the pic in the recipe. I decided not to add hemp or chia seeds, but went to town with the pumpkin, sesame & sunflower seeds. I can’t wait to taste this masterpiece!!
Chi
0Hi, thanks for the recipe. Just a couple questions– hmmm 12 eggs seems like quite a lot?! Can you explain why it takes so much? Is there another recipe that uses less and just more flour? Also, when using chia seeds, might it work better to rehydrate the seeds first and get them plump before adding them? Actually also a general question, would you also soak raw seeds first before mixing them into the batter? How does that work in terms of nutritional value? JUST CURIOUS!! Thanks in advance for any feedback.
Wholesome Yum M
0Hi Chi, Coconut flour can be very absorbent and gritty, so it needs the eggs to properly bind and hydrate the flour. There is no need to hydrate the chia seeds before adding to the recipe. If you struggle to digest nuts or seeds, then sprouting may benefit you. Sprouting doesn’t change the nutritional value, but it does break down the phytic acid in nuts and seeds which prevents absorption. Please note that if you choose to sprout your nut or seeds, they will need to be purchased in raw form. If you are interested in a bread recipe that uses fewer eggs, then I suggest trying my recipe for Almond Flour Bread.
Regina
0I am about to prepare this recipe but am surprised with the high quantity of eggs. Is it really 12 eggs for a small quantity of this Keto bread? Thank you to clarify
Wholesome Yum M
0Hi Regina, Yes 12 eggs is correct.
DWAIN ERHART
0I would really like to try some of these recipes. However, I find it difficult to determine the net carb count. Is there a reason that many of your recipes do not have this listed? Like I said, I would try them but not knowing how much I can eat for the carbohydrates makes me avoid them all.
Wholesome Yum M
0Hi Dwain, The net carb count is listed for every recipe in the recipe card – it’s below the instructions. I hope this helps!
Karen
0This recipe looks great!
But I’m wondering, does 3 cups worth of ingredients and a dozen eggs really fit into one small loaf pan???
Thanks.
Wholesome Yum M
0Hi Karen, Yes, it all fits in the pan! Enjoy.
C hill
0Where the recipe?
Wholesome Yum M
0Hi C Hill, The recipe is about 1/4 way down the page. If you cannot see it, you may need to turn off your browser’s ‘reader mode’ to be able to view it.
Christine Spencer
0A very dense pleasant bread almost like a whole wheat, all of the seeds are very nice in here! It sliced well after cooling and holds up great to cream cheese! Very happy to find this bread!! was wonderful that my sister gave me a whole bag of seeds that were to go in here including hemp, Chia, ground flax, so I put them all to good use!! Thanks so much for the recipe!!
Sheryl
0Hi Maya, First of all, a great recipe. Worked very well even for a novice chef like myself. (I did scald myself while trying to tent but no fault of yours lol). Thanks! However, my bread turned bad on the 4th day. I made it on Tuesday, kept it in the refrigerator on Wednesday, didn’t touch it on Thursday and tried to eat one slice on Friday but it was gummy and sour what do you think could have been the reason? had to throw the rest away. so sad!
Melissa
0Hi Sheryl, Did you let your bread fully cool before storing it in the fridge? If it is too warm when it goes into the fridge, it can turn gummy in the center.
Sheryl
0Hi! I did. I even waited till the next day hence it was definitely cooled. Not sure if that was the problem? I thought I could at least leave it overnight on the counter before refrigerating it the next day. 🙁 So sad that half of it was thrown away.
Wholesome Yum M
0Hi Sheryl, I am so sorry this bread didn’t turn out well for you. I would check the expiration on your seeds used in the bread. If any are expired, then it would defiantly affect the taste.
Margery Lynch
0Hi,
My doctor put me on an egg-free, nut-free, dairy-free, gluten-free, yeast-free, sweetener-free diet. I have tried many coconut flour bread recipes with many different egg substitutes. They all fail, do not rise, and most do not finish cooking in the middle, ending up with a gummy center even after several hours of baking. I tried your recipe. which calls for 12 large eggs, with a variety of egg substitutes. It was definitely tasty, but it rose only slightly and didn’t hold together. Flax eggs will only work for recipes calling for 1 or 2 eggs. Ener-G egg substitute doesn’t work either for so many eggs. Can you please create some coconut flour recipes without eggs or dairy that bind and actually rise? It could be simple or require a lot of ingredients. I don’t care. I miss bread. Does anyone out there have a recipe that fits my restrictions? By the way, I live near Denver, a mile high, and have a 1-year-old LG oven. Thank you so much.
Wholesome Yum M
0Hi Margery, That’s a tall order, but I’ll see what I can come up with!
Kim Labreche
0I would like to try these as bagels instead of a loaf. How long would you recommend cooking and at the same temperature?
Wholesome Yum M
0Hi Kim, I have not experimented with baking this bread in a donut/bagel pan, so I am not sure how they would turn out. My recommendations would be to grease the pan well, bake at the same temp listed in the recipe card, and check them for doneness around the 25-minute mark. Best wishes!
Carol
0Would beating the egg white and folding in the egg yolks make the bread any lighter or fluffier?
Wholesome Yum M
0Hi Carol, I have not experimented with just whipping egg whites in this recipe, so I’m not sure if it would improve the texture or not. Please let us know how it turns out if you decide to try it!
Joan
0What is the salt content of the bread. . There are so many ads they cover up the box in which people are to write.
Wholesome Yum M
0Hi Joan, I don’t know the sodium content of this bread, but if you would like to find out you can enter the recipe into an online recipe calculator. I hope this helps!
Joan
0There is just too much talking in your recipe. Just post the ingredients, how to make it and the information about carbs, etc. The recipe looks very enticing and I’m going to try it. But about 1/3 of the talking could be eliminated. Many of us would pass this by because of all the verbiage.
Barbara
0Can you give measures in grams for European bakers please?
Wholesome Yum M
0Hi Barbara, In the recipe card you can switch between US cups and Metric ingredient measurements.
Leonora Parker
0I love the talking and learning a lot about a very different way of cooking. Priceless information – all for free. THANKS!
Maya | Wholesome Yum
0Hi Joan, I try to provide useful tips and information in my posts, but feel free to use the “jump to recipe” button at the top to skip directly to the recipe. Hope you enjoy the bread.
Sylvia Sanchez
0I really appreciate the options of reading helpful recipe tips and tricks when interested. I also notice the “jump to recipe” which helps people get right to it (and this helps depending on how much time one has). Thank you, Maya for always providing both!
Mary C Ekroos
0I agree! I like the option of reading the GREAT Tips! Thanks for providing the option. I also like being able to see the metric amounts, especially for things like flour or cheese, since the weight can change by the “packing down” of the ingredients, would it be possible to include both on the recipe? Just a thought, since I print out or refer to both during measuring & cooking! Thanks again! Mary
Wholesome Yum M
0Hi Mary, There is not currently a way to print out the metric and US cup versions without printing the recipe twice, but that is a great suggestion!
Eunique
0I love this recipe! It’s my first time to bake. I used only half of the ingredients just in case it doesn’t turn out fine, at least I wouldn’t waste lots of ingredients. But I’m glad the bread turned out a success! Although there’s a bit of eggy taste, the nuts made the bread crunchy and yummy! I like my bread a bit sweet so I added a bit of stevia sweetener to the bread but I think it didn’t kick in much so next time, I’ll add more sweetener and see what happens.
Claudine
0Hi, how do you double your eggs, i mixed but they don’t double. Do I separate the yolk?
I will try again.
Wholesome Yum M
0Hi Claudine, Please take a moment and check out the video in the recipe card. Basically, you whip the eggs until you get enough air and volume in them to double (or triple) the amount.
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!