Keto bread is a staple for me and my little one as a go-to snack or side dish. You’ll love this coconut flour keto bread, aka egg loaf, 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 differing recipes to get the perfect taste, texture and size. This is the one I’ve settled on for several reasons, the main one being that it is kid-approved.
I also love how it crisps up when toasted in a pan with some butter.
Easy Keto Bread 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 of topping. Beating the egg whites helps to combat this and gives me the perfect keto bread texture.
It may be the size of my pan, I am 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 like a side, topped with strawberry chia-seed jam or cream cheese with my scrambled eggs.
It’s also lovely with a bit of peanut butter or 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.
Low Carb Coconut Flour Keto Bread Recipe
Keto Bread Coconut Flour
- 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
- 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.
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.
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 less 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.