I may receive a commission if you purchase through links in this post. I am not a doctor; please consult your practitioner before changing your supplement or healthcare regimen. As an Amazon Associate I earn from qualifying purchases.
Coconut Flour Bread is a basic, versatile loaf — for those who want to use coconut flour in their grain-free baking. Great for open-faced nut butter or veggie-meat sandwiches, great for making bread pudding or stuffing during the holidays or just for breakfast and snacking. Just 10 minutes of prep time and 4 ingredients, this batter can even be made in the blender. Ideal for Gluten-free, Keto, Low Carb, Paleo, Low Oxalate and the GAPS diet.
What does Coconut Flour Bread taste like?
Coconut flour yields a somewhat cakey loaf. This loaf is a little sweet from the added sweetener. The texture is somewhere between a quick bread and an Irish soda bread — so not a yeast style loaf, yet quite versatile in its uses.
Coconut Flour Bread works well for simple open-faced sandwiches. It doesn’t work as well for sandwich bread with two slices and fillings in the middle.
The tender crumb is semi-dense and actually works perfectly for making holiday stuffing! I make this stuffing recipe every year, and I’m always pleased — and amazed — to see it’s the favorite stuffing recipe of holidays feasts, even for those who can choose stuffings made with gluten.
Keto, Paleo and GAPS versions
A few variations of this recipe serve different diets:
- For Keto, use a liquid low carb sweetener. The nutritional data below the recipe is the Keto, Low Carb version of this recipe. There is only 1 gram of net carbs per slice of Coconut Flour Bread.
- With Paleo and Gluten-free, use honey. Choose the solid fat listed that you prefer.
- On GAPS, use honey. Choose the fat that fits your body’s needs: butter or choose an alternative from the options listed in the recipe below (ghee, lard or coconut oil). This recipe happily does not use baking soda, and the loaf still turns out great (because the eggs leaven the bread wonderfully).
- For Low Oxalate, use a lower oxalate sweetener than honey, if you like. These include: maple syrup, agave nectar and brown rice syrup (if tolerated), or honey is fine, too, just a little higher in oxalates.
How to store Coconut Flour Bread
Keep bread well sealed in the fridge if you plan to eat it within a few days. To reheat, slice and toast.
To freeze leftovers, pre-slice the loaf, then store in an airtight container. To reheat, toast the frozen slices, or leave them out at room temperature for 2 to 4 hours to defrost.
Uses for Coconut Flour Bread
You can use this recipe in other recipes; it works so well in bread pudding and stuffing. Here are some useful recipes:
- Grain-free Holiday Stuffing (GF, Keto, Paleo, GAPS)
- Pumpkin Cream Cheese Bread Pudding (GF, Keto, Paleo, GAPS)
See below: the nice bread cubes this loaf makes!
Coconut Flour Bread Loaf
Equipment
- loaf pan (I bake mine in an 8"x4" aluminum loaf pan.)
Ingredients
- 6 eggs
- ½ cup coconut flour
- ½ cup unsalted butter or preferred fat: ghee, lard, or coconut oil, melted and cooled slightly
- ¼ cup liquid sweetener : use honey for GF, Paleo and GAPS; use liquid low carb sweetener for Keto, Low Carb version
- ½ teaspoon sea salt
Instructions
- Preheat oven to 325 degrees Fahrenheit. Grease a loaf pan, and if you wish, line with parchment paper (to easily remove loaf after baking).
- Place all ingredients in the blender and purée on medium-low speed for about 20 seconds, until sweetener is fully mixed in. (You may also use a bowl and handheld electric beaters if preferred.)
- Pour the purée into prepared loaf pan and bake until a toothpick inserted in the center comes out clean, about 35 to 40 minutes. Loaf will be split on the top, mounded and golden colored.
Notes
Nutrition
Other favorite Keto, Paleo and GAPS breads
Here are a few other Gluten-free breads I think you’ll like:
Great Gluten-free, Paleo breads for egg-free needs:
Beth says
Hi…. I’m looking forward to trying this, but just want to be sure it only calls for 1/2 cup of coconut flour? I know it absorbs a lot of liquid but that just doesn’t seem like much….thanks for clarifying, before I settle in and make it up. And thank you for all the “alternative”-type recipes! 😉
Megan says
Hi Beth, no problem; it’s always good to be sure. Yes, just 1/2 cup of coconut flour. Some recipes use as much as 2/3 or 3/4 cup, but we like this version best with just 1/2 cup. 🙂
Beth says
Perfect, thanks for the quick reply!! I’ll be trying it this week I hope…..looking forward to it! Will let you know when I do…..hopefully will remember to Instagram it!
elf says
Good morning! I too am looking forward to making this, but wonder about the amount of sweetener for keto. 1/4 cup of liquid stevia seems excessive. Is this for a different type of sweetener? Using Lakanto maple syrup with some pumpkin spice is intriguing. Thanks! I’ll try this later today to use in bread pudding.
Megan says
Hi Elf, definitely not stevia. 🙂 The liquid sweetener refers to a liquid low carb sweetener, like the Lakanto you mention, with or without flavor. Also, if you click through to the bread pudding recipe I link to, it’s a super wonderful recipe. 🙂 I just re-shot the photos for it yesterday and will be updating them in the next couple of days. Thanks for the question!
elf says
Thanks for the answer! ?
Liana says
Can you please give an example of what sweetener to use? Maybe a link? I have some monk fruit sweetener but it’s a small bottle, definitely not 1/4 cup. Thank you.
Megan says
Hi Liana, here’s a link to Lakanto’s Syrup: https://amzn.to/2GT1yeJ You want a product similar to honey or maple syrup, that’s low carb, not a concentrated monk fruit sweetener. Fine for it to have monk fruit in it, but not just monk fruit. Does that help? Thanks!
Jean Choi says
Such a perfect, fluffy texture! I can wait to make low carb sandwiches with these.
Megan says
Great, Jean. I’m so glad you like the recipe, and thank you for the feedback. Yes, we love open-faced sandwiches with these, enjoy! 🙂
Christine says
I made this. I love the flavour and the texture but mine didn’t rise at all. It’s about an inch tall. Should I have beaten longer or maybe used a smaller tin? I used a regular loaf tin.
Megan says
Hi Christine, I wonder if yes, your tin was just a lot bigger than mine. 🙂 If the flavor and texture were right, sounds like you just need a smaller pan. 🙂
Shelby says
I used to make coconut flour bread waaaayyy back in the day but haven’t in a while- and now need to! Currently pregnant with my third and this would be a much better alternative lol
Megan says
Hi Shelby, congrats on your new baby, now exciting!! Yes, such a gentle recipe with a little bit of protein. Best wishes!!
Becky says
Does this bread taste like coconut? Thanks.
Megan says
Hi Becky, yes, it’s subtle, but a little! If you use butter as your fat and a sweetener with a flavor, less so, but still a little. If you make stuffing or bread pudding with it, though, not at all. And if you eat it with other things, I don’t notice it, just by itself.
Chrissy says
Question: Do I have to use a sweetener? I don’t like using anything artificial as my family will not eat it. Do I have to use a sweetener or can I make it without ?
Megan says
Hi Chrissy, can you use the honey option?
Christine says
I used organic maple syrup. It’s tastes fine.
Megan says
Thanks for sharing, Christine!
ChihYu says
Bread!! Thank you for this delicious recipe! So many yummy possibilities! Love that it is grain free!
Megan says
Hi ChihYu, you’re welcome. I’m happy you’re enjoying the bread!
Kelly says
I’m always looking for paleo bread – this is a winner! So easy to make and so delicious!
Megan says
Great, Kelly! I’m so glad you’re enjoying your Coconut Flour Bread, and thanks for coming back to comment!
Stacey Crawford says
Perfect, I’m going to make in advance & freeze to use in holiday stuffing recipes. Great idea!
Megan says
Great, Stacey!! I just did this myself! I made two loaves and packed the already cut bread cubes into two 4-cup mason jars and put them in my freezer door. 🙂 Thanksgiving is such a busy time with so many recipes to make; I love how quick it makes the stuffing to assemble.
Donny says
This is gorgeous! Love the crust and the fluffy interior.
Karen E. says
I’ve been searching years for a simple paleo-friendly bread, but still struggle with the use of so many eggs in the recipe (yes, I get the science of it all). I have an egg yolk allergy – how do you suppose this bread would turn out with using just egg whites? Or do you maybe suggest something else in place of the eggs? Thanks!
Megan says
Hi Karen, egg allergies can be very limiting, for sure. I’m sorry for that. I haven’t tried this recipe with just egg whites, so I don’t know, but I don’t think it will be great that way. You could certainly try it, if you don’t mind eating quirky attempts. 😉 Otherwise, it would be great for you to look at AIP bread recipes, because they’ll always be egg-free, which is easier. Or, there are some egg white breads, like my chaffle recipe, that may be helpful, although not a loaf bread.
Tammy says
Try Duck eggs. I have an intolerance to chicken eggs but not to duck eggs. Your local farmers are where to find them.
Connie says
What size loaf pan did you use?
Megan says
Hi Connie, I used an 8″x4″ pan.
Kris Lynn says
I have the granulated lakanto sweeter. How would that translate to the liquid? Thanks!!!
Megan says
Hi Kris, I haven’t tried it so I don’t know. Please let us know if you do.
Cathriene101 says
Hi,
Someone else questioned if this could be made without sweetener, and it was replied “can they use honey, etc?”. I truly want to know if it would turn out without any sweetener. Would I add extra fat, etc, to make up the 1/4 cup of liquid?
Megan says
Hi there, I don’t recommend making the recipe without the sweetener, because it affects the texture as well. It just won’t be as good.
Mighty IT says
Which size loaf pan? 8×4, 9×5? Class or metal?
Cathriene101, hopefully someone who made this, or the author will answer.
Megan says
Hi there, yes, 8×4. Aluminum, which is the best conductor of heat for baking non-acidic items.
Marina Kamyab says
Hi!
I’m looking forward to trying this recipe!
My only question is… there is really no baking powder, or baking soda or yeast that goes in this recipe?
TIA
Megan says
Hi Marina, amazingly, the eggs do all the leavening needed! Good question. It’s always great to be sure before baking!! 🙂
Debbie says
Just out of the oven. Should it only be 1 inch high ? If not , any idea what went wrong. The only change-I used regular honey.
Megan says
Hi Debbie, I don’t know what went wrong for you. The loaf should be about 4 inches high, or a bit higher. 🙁 What do you mean by regular honey?
Reb says
Hi can you put the ingredients weight in metric please as that’s what we use in the UK thanks ? Looking forward to trying this! Possibilities are endless with this recipe.
Tammany Spence says
I was wondering if I could use the cinnamon syrup in the link you put up or if it needs to be maple. I dont like maple but I have been craving cinnamon like it’s a drug. Lol. Thanks.
Tammany
Megan says
Hi Tammany, is this the cinnamon low carb syrup that’s the same as the maple low carb sweetener? If so, yes. 🙂
Kayla says
Can you use liquid allulose for this?
Megan says
Hi Kayla, yes, that’s a great option!
Emily says
What size loaf pan did you use?
Megan says
Hi Emily, I used an 8″x4″ pan.
Dorothy says
I like the simplicity and ease of this recipe, so I can be absentminded and still probably get it right. I used date syrup for the sweetener and it gives it a sort of molasses like flavor, which is nice, and it makes a rather moist loaf. I used the coconut oil option, as someone I know and love uses butter liberally when it’s available, especially on bread. Coconut oil has so many benefits and is more affordable. I appreciate having another enjoyable quick bread recipe.
Megan says
Hi Dorothy, nice variations! The date syrup sounds really nice. Thanks so much for sharing what you do and that you’re enjoying the recipe!! 🙂
Joy says
Our daughter is very allergic to eggs. But enjoys the duck eggs just fine ?
Loretta says
Hi, I love this recipe but I want a bigger loaf of bread. I’ve tried doubling it but it’s really heavy. Have you doubled it and if so did you do anything different?
Megan says
Hi Loretta, what you’ve found is true. Actually, many quick bread recipes can not be doubled for this reason. It would indeed be lovely if it was twice as tall/bigger. The only solution is a small loaf pan that makes the bread taller, but of course, this does not make it bigger. Sorry!, and so glad you love the recipe!
Jennifer C says
I found this recipe looking for keto bread pudding inspiration. I used a keto honey, otherwise baked/made as instructed. There really is very little rise, and the loaf appeared wet, due to butter, when baking and when removed from oven. This was absorbed, but I feared a sloggy bread. (Been there-baked it), but the texture was lovely. Maybe due to the keto honey, but the batter almost appeared broken when I put it in the pan, not smooth and creamy, if it was supposed to be?, and I didn’t get a crack on top, but it baked beautifully, the flavor is lovely! I would make this just to enjoy in so many ways, but now that I know it is successful, it’s on to the bread pudding! Thank you for the recipe.
Megan says
Great, Jennifer, so glad! 🙂 The broken looking quality of the batter may have been from the temperature of your butter or possibly the Keto honey. Mine I would say is on the smoother looking side. But, so happy for the big success for future bread eating and bread pudding! I have used this recipe for bread pudding (as well as stuffing), and it works great! Enjoy!! 🙂
Jennifer Cullen says
Thanks for your thoughts (I am excited about the stuffing too). Do you recommend everything being room temp? or cold? My butter and eggs were on the colder side.
Megan says
The butter should be melted and cooled slightly. 🙂 So it will be warm.
Jennifer says
Thank you! I haven’t made the bread pudding yet…. my family has already eaten this first loaf before I could! I’m going to have to plan accordingly, and make everything the same day…lol thanks again for sharing 🙂
Megan says
Lol, happy to help! 🙂
Vanessa says
I’m not sure why this happened, but there was a full inch of oil standing around my loaf. Hubby pulled it out of the oven and when I went to see to it, I was surprised it was wet. Initially I thought the loaf was sweating but when I stuck my finger in the wet, it was oil instead of water.
Megan says
I can’t imagine, Vanessa. Sorry for those results, but I’m not sure why that happened.
Tina says
This is a great recipe!! Few ingredients, super easy prep, and great taste and texture!!
Megan says
Awesome, thanks for the great review, Tina, and for taking the time to share your results. So glad you enjoyed!
Victoria says
What is the consistency of the purée supposed to be? Mine came out thick and almost like a paste…????
Megan says
Hi Victoria, how did your loaf turn out? It’s a thick batter, but not too thick because of the eggs. Coconut flour certainly has its own unique texture.