Low Carb Bread with Coconut Flour

Regular bread is usually one of the things people miss the most when transitioning to a low-carb lifestyle. So, if you want to be able to enjoy sandwiches and other snacks, then you’re going to need low carb bread. Rather than buy one filled with, well, fillers at the store, make your own using coconut flour.

Low Carb Bread with Coconut Flour Tips

This bread is very similar to my four ingredient keto egg loaf. Like that recipe, this one has more eggs than you might expect in a recipe. The keto loaf uses eight. This low carb bread uses six.

Also, you’re separating the egg whites from the yolks and then whipping the egg whites into an almost meringue-like shape. You have to be patient for this important step as it makes the bread light, airy and fluffy. The egg white part may take as long as five minutes.

Here’s why this bread recipe is worth it: each slice has only 1 g net carbs. So you can enjoy bread after all and not have to worry too much about carbs.

Ingredients

• 1/3 cup coconut flour
• 2 tablespoons flaxseed
• 1 teaspoon baking powder
• salt pinch
• 1/4 teaspoon monk fruit sweetener
• 1/4 teaspoon cream of tartar
• 6 large eggs separated
• 1/3 cup butter, melted
• 2 tablespoons coconut oil, melted
• 3 tablespoons heavy cream or coconut milk

Instructions

1. Preheat oven to 360 F and grease or line a loaf pan with parchment paper.
2. Separate your eggs in two separate bowls. Add cream of tartar to your egg whites and set aside.
3. To your yolks, add all of the other ingredients. Mix well.
4. Beat your egg whites with a hand mixer till stiff peaks form. This may take as long as five minutes so be patient.
5. Gently fold your whites into the yolk mixture. Do this a little at a time until just incorporated.
6. Pour mix into prepared loaf pan and bake for 45 minutes until golden brown and a knife or toothpick comes out clean from center.

Notes

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.

It also has fewer calories since coconut flour recipes tend to call for much less flour than almond flour recipes. This is because coconut flour absorbs a lot 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.

If you use a regular bread loaf pan, which is normally about 8X4, you will end up with a loaf of bread that has short slices. If you want slices that are taller, scale down your bread pan, such as one that is small than 8-inches long.