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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
Sandra
0This recipe showed up in my inbox yesterday and I am rather intrigued by it after reading the comments about the bread. But I notice that it calls for unsalted butter, and then it has 1 tsp. of sea salt listed above it. Why not just use salted butter instead & leave out the sea salt? Looking forward to trying this recipe out because of so many positive reviews.
Wholesome Yum D
1Hi Sandra, I prefer to control the amount of salt that goes into my dishes so I choose unsalted butter and then add my own salt.
Holly
0Would I be able to make this bread without the seeds? Thank you for sharing! 🙂
Nat
0Is 12 eggs correct? Is it like brioche bread?
Wholesome Yum D
0Hi Nat, Yes, 12 eggs is correct.
Maya | Wholesome Yum
0Hi Holly, The seeds add a significant amount of bulk and absorb some of the moisture, so I’m not sure it would work if you omit all of them. Let me know how it goes if you try that. But if you just don’t have or like a particular type, you could for sure easily replace that type with one of the other seeds in the recipe and that would definitely work.
Kim
0This is one of the best gluten free bread recipes! I love this bread and the fact that I know all the ingredients going into it vs store bought GF bread that has weird ingredients. It has been life changing for me as my body can not tolerate gluten.
Chris
0This is by far the lightest and tastiest Keto bread recipe I have tried to date – thanks for sharing
Sarah
0Hi, I only have a larger loaf pan can I increase the recipe? May 1.5 times the ingredients?
Wholesome Yum D
0Hi Sarah, If you believe you will have room in your loaf plan, increasing the ingredients should work for you.
Abby Johnson
05 stars does not do this recipe justice! I would give it 10 if I could. The texture, taste, and overall quality is delicious. I’m hooked. Thank you so much for creating a delightful recipe!
Oma K
0Is there something I can substitute in place of some of the 12 eggs?
Wholesome Yum M
0Hi Oma, Unfortunately not. This bread needs the structure and moisture the eggs provide in this recipe. I hope you give it a try soon!
Kate
0Just amazing, I can only have one slice then I’m really full, loads of seeds, couldn’t always get everything listed but adapted (for UK), just brilliant. Like someone else, halved ingredients, next time just followed exactly, halfway through my second loaf, will definitely be making again, thank you
Claire
0Wow. This “bread” is great. I’ve been struggling on the Candida diet and this really helps expand my options.
I did half the recipe to make sure I liked it.
I used avocado oil instead of butter and followed all the tips.
Kellie
0Hi, I’d love to make this bread, but I’m unable to eat flaxseeds. Could I use chestnut flour or plain pea protein as an alternative? almond flour, psyllium husk, or other non gluten starches are not possible due to a bowel condition. Thanks.
Wholesome Yum M
0Hi Kellie, I have not experimented with either of these options, so unfortunately I don’t know if they will work. Please share your results if you decide to try it!
Brenda
0The only Keto bread recipe you’ll ever need for sandwiches! Does need to be toasted to taste great. No eggy flavor. Hearty filling bread.
Brenda
0Oops. meant to say it does NOT need to be toasted to taste great.
Lena
0Hi! If I grind flaxseed at home is that good enough to use for the flax seed meal? Or should I buy store bought flaxseed meal?
Wholesome Yum M
0Hi Lena, If you have a high power blender or a spice grinder, then it should work fine to make your own at home.
Gemma
0This keto bread recipe makes me so happy. Super easy to make and filling. One question, can you keep it in the fridge for a week? (it may not last that long- but I’d love to know!) I’m going to try and add fennel seed for the next batch. 🙂 Thanks for a great recipe!
Wholesome Yum M
0Hi Gemma, Yes, you can store this bread in the fridge for up to 7 days. I recommend wrapping it in parchment for the best storage option.
Cherene Kruger
0Came out perfectly – hubby loved it so easy
to bake it once a week to satisfy our bread cravings is perfect! I added extra pumpkin seeds and did not measure butter whole I put in 2/3 cups melted but it came out amazing! Thank you for the great recipe.
Joy
0My first time trying Keto bread. I love REAL bread, and I miss sandwiches. I looked through a LOT of recipes and read dozens of reviews before deciding on this one, and it did not disappoint! It is a very different texture than many other breads I’ve eaten – don’t expect anything near your simple white bread or even a nutty wheat. More like the texture of a “date-nut” bread (moist, tight, crumb but without the sweetness). No eggy flavor despite the large number of eggs. For me it was a perfect sandwich bread. I was able to slice it easily without it falling apart into 19 thin slices, and I froze them individually. I have used it for bread & butter with my breakfast, for sandwiches with my lunch, and even as crackers when serving cheese to my friends (the bread is so flavorful that it makes a nice accompaniment to cheese even though it is not crispy).
I didn’t have the variety of seeds as called for in the original recipe, so I made the substitutions recommended in one of the reviews – Gail wrote: “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”.
It was perfect!
Sarah
0Hello, I just wanted to say thanks for this recipe, it helped me quite a lot get my keto bread right. I would also like to add that even though I found the recipe useful, the website itself is so very annoying with the headed moving quite a lot as we scroll up and down, the pink “get it now” box nudging at us constantly, it almost makes me feel anxious for not taping. The various pop-up windows, the videos that start automatically and the very high number of ads just don’t want to make me want to come back here which is a shame because the extensive content is clearly very useful.
Wholesome Yum M
0Hi Sarah, Thanks so much for your input! I have created a plus version of the website, which includes browsing the site without ads. If you are interested, you can read more about it here: Wholesome Yum Plus.
Nick
0Sorry, I work metric. How do you measure a 3/4 cup of solid butter, please?
Wholesome Yum M
0Hi Nick, You can switch from US cups to metric in the recipe card. 3/4 cup of butter is 170.25 grams of butter. Enjoy!
Jennifer Lichtenberg
0I was very pleased with the way this turned out. I love the texture and the denseness and the crunchiness of the seeds. I just made myself an open-faced sandwich and it turned out delicious. The only thing I would change is I would add a 1/2-1 teaspoon of sweetner to boost the flavor a bit and give it a slight sweetness. It came out like the picture and is like real bread! Wholesome Yum is one of my go-to places for quality keto recipes.
Shauna
0Thanks for the recipe! Could I replace the butter with coconut oil?
Wholesome Yum M
0Hi Shauna, Yes, coconut oil will work great in this recipe!
Gitana Ramonas
0anybody tried to make this bread in the bread machine?
Wholesome Yum M
0Hi Gitana, This recipe might work if you use the ‘quick bread’ setting, but I haven’t tried it myself. Let me know if it works!