best keto breadPin
|

The Best Keto Bread Coconut Flour Egg Loaf

Pinterest Hidden Image

Keto bread is a staple for me as a go-to snack or side dish. I personally think this is the best keto bread made with coconut flour because it’s awesome in flavour!

Bread is usually one of the things keto dieters miss the most when transitioning to this low-carb lifestyle. I’ve tried many different keto bread recipes to try and fix that craving.

What has really worked the best is a change in mindset. I simply do not eat bread anymore. I’m ok with that. I don’t need to create a dupe for every single thing I loved when I was a carb-eater. I simply swapped them out for other super tasty keto-friendly options.

For instance, tuna sandwiches were a favourite for me when I was a carb-lover. Now I opt for tuna melts instead or eat my tuna with flaxseed crackers.

Keto bread is one of the first recipes I tried when I transitioned to this lifestyle. I’ve tried many different recipes to get the perfect taste, texture, and size. I’ve tried keto bread recipes with almond flour and wasn’t a big fan.

I’m pretty sure you are going to agree that this is the best keto bread recipe you’ll find anywhere on the internet.

I not only love the taste and texture, but I also love how it crisps up when toasted in a pan with some butter. Yum!

Easy Keto Bread With Coconut Flour Tips

Keto bread is also called Egg Loaf because it takes lots of eggs to make it and can come out with a very eggy flavour. To combat this, I add just a pinch of raw stevia to my batter. Don’t worry, it won’t come out sweet at all.

I also whip my egg whites separately with cream of tartar before folding in the rest of the batter. This is a must for me as it ensures a much lighter, fluffier loaf.

Egg loaves can tend to be very dense and will take over the flavour of your sandwich topping. Beating the egg whites helps to combat this and gives me the perfect keto bread texture which makes this the best keto bread. Like ever!

It may be the size of my pan, I have yet to try this with more ingredients to make a bigger loaf, but this keto loaf is very small. It wouldn’t be ideal to make a sandwich but I have made peace with that. I use this bread more as a side, topped with strawberry chia-seed jam or cream cheese with my scrambled eggs.

It’s also lovely with a bit of all-natural peanut butter or sugar-free chocolate spread over it after dinner when the sweet tooth kicks in. If you want slices that can be used as sandwiches, try an 8×4 loaf pan.

What you need to make coconut flour bread

  • 1/3 cup coconut flour
  • 1 tbsp psyllium fiber
  • 2 tbsp chia seeds
  • 1 tsp baking powder
  • salt pinch
  • 1/4 tsp stevia raw
  • 1/4 tsp cream of tartar
  • 6 large eggs separated
  • 1/3 cup butter melted
  • 2 tbsp coconut oil melted
  • 3 tbsp heavy cream or coconut milk

Equipment needed to make the best keto bread

You’ll only need a loaf pan.

How to make keto bread with coconut flour

  • Preheat oven to 180 C and grease or line a loaf pan with parchment paper.
  • Separate your eggs in two separate bowls. Add cream of tartar to your egg whites and set aside.
  • To your yolks, add all other ingredients, mixing well. 
  • Beat your egg whites with a hand mixer till stiff peaks form. 
  • Gently fold your whites into your yolk mixture a little at a time until just incorporated. 
  • Pour mix into prepared loaf pan and bake for 40-45 minutes until golden brown and knife/toothpick comes out clean from center.

Best Keto Bread Recipe

Pin

Separate your eggs and add cream of tartar to your whites

Pin

Add all other ingredients to your yolks. Full list below. Beat your whites and slowly fold into the yolk mixture.

Pin

Your batter will look like this. Just incorporated with whites still coming through.

Pin

Pour into parchment-lined loaf pan

Pin

What to serve with the best keto bread

The loaf is small and doesn’t rise like a regular loaf of bread so it’s great to eat with your favourite spread or toasted with butter or cream cheese.

How to store coconut flour bread

You can safely store this coconut flour bread in the fridge for up to one week or even freeze it for up to 2 months. Longer than that and I believe it will start tasting stale or freezer-burnt.

Pin
Save the Recipe Basic

Pin

Keto Bread Coconut Flour

Great tasting keto loaf for snacking. 
No ratings yet
Print Pin Rate
Course: Snack
Cuisine: American
Prep Time: 15 minutes
Cook Time: 43 minutes
Total Time: 58 minutes
Servings: 15 slices
Calories: 112kcal
Author: Iva Ursano

Ingredients

  • 1/3 cup coconut flour
  • 1 tbsp psyllium fiber
  • 2 tbsp chia seeds
  • 1 tsp baking powder
  • salt pinch
  • 1/4 tsp stevia raw
  • 1/4 tsp cream of tartar
  • 6 large eggs separated
  • 1/3 cup butter melted
  • 2 tbsp coconut oil melted
  • 3 tbsp heavy cream or coconut milk

Instructions

  • Preheat oven to 180oC and grease or line a loaf pan with parchment paper.
  • Separate your eggs in two separate bowls. Add cream of tartar to your egg whites and set aside.
  • To your yolks, add all other ingredients, mixing well. 
  • Beat your egg whites with a hand mixer till stiff peaks form. 
  • Gently fold your whites into your yolk mixture a little a time until just incorporated. 
  • Pour mix into prepared loaf pan and bake for 40-45 minutes until golden brown and knife/toothpick comes out clean from center.

Nutrition

Serving: 01 | Calories: 112kcal | Carbohydrates: 3g | Protein: 3g | Fat: 10g | Saturated Fat: 6g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 0.2g | Cholesterol: 89mg | Sodium: 96mg | Potassium: 46mg | Fiber: 2g | Sugar: 0.4g | Vitamin A: 279IU | Vitamin C: 0.04mg | Calcium: 42mg | Iron: 1mg

I love the chia seeds in the bread as it adds a nice texture, just the slightest crunch especially since I always toast this bread before serving but you can omit them if you want.

Toasting your keto bread will also help to take away any eggy flavour you’re not fond of. You can totally leave out both the psyllium fiber and the chia seeds as I have made this loaf without them, I like the additional nutrition.

I choose to make most of my baked ingredients with coconut flour instead of almond flour because coconut flour is much less expensive than almond flour here in Jamaica where I live.

It also has much fewer calories since coconut flour recipes tend to call for much less flour than almond flour recipes. This is because coconut flour absorbs lots more liquid than does almond flour.

You would need to use 2 cups of almond flour to substitute in this recipe where I get away with using just 1/3 cup of coconut flour.

I used a 9×5 loaf pan and managed to get 15 slices. I’d already snagged one here for taste testing. You know, quality control. As you can see, the slices are pretty flat. I recommend using an 8×4 loaf pan for a loaf that you can use as sandwich bread if you’d like.

At less than 1g of net carb per serving, this loaf is definitely a keeper. I try to always have some slices in my refrigerator to keep me from eating unhealthy foods when I’m hungry and nothing’s prepared.

On and Off Keto | + posts

Iva discovered the keto diet back in 2020 and has experimented with it, off and on. She recently took over this site and shares experiences, her knowledge and some yummy recipes. She also runs a women only website Women Blazing Trails.

Similar Posts

Leave a Reply

Your email address will not be published. Required fields are marked *

Recipe Rating




This site uses Akismet to reduce spam. Learn how your comment data is processed.