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Coconut Flour Bread Loaf

Coconut Flour Bread is a basic bread loaf for those who want to use coconut flour. Great for open-faced nut butter or veggie-meat sandwiches, great for making stuffing during the holidays or just breakfasts and snacking. Keto, Low Carb, Paleo, Gluten-free and GAPS.
Course Breakfast, DInner, lunch, Side Dish, Snack
Cuisine American
Keyword bread, bread loaf, coconut flour, gaps diet, gluten-free, keto, low carb, paleo
Prep Time 10 minutes
Cook Time 35 minutes
Total Time 45 minutes
Servings 11 servings
Calories 131kcal
Author Megan
Cost $4

Equipment

  • blender
  • loaf pan

Ingredients

  • 6 eggs
  • 1/2 cup coconut flour
  • 1/2 cup unsalted butter or preferred fat: ghee, lard, or coconut oil, melted and cooled slightly
  • 1/4 cup liquid sweetener : use honey for GF, Paleo and GAPS; use liquid low carb sweetener for Keto, Low Carb version
  • 1/2 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

Nutritional information below is for the Keto/Low Carb version of this recipe.

Nutrition

Serving: 1slice | Calories: 131kcal | Carbohydrates: 1g | Protein: 4g | Fat: 11g | Saturated Fat: 7g | Cholesterol: 111mg | Sodium: 152mg | Potassium: 33mg | Fiber: 2g | Sugar: 1g | Vitamin A: 387IU | Calcium: 16mg | Iron: 1mg