Low Carb Bread Using Coconut Flour

A loaf of homemade bread on a wooden cutting board with one thick slice cut off, showing a textured, seeded interior.

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Low Carb Bread Using Coconut Flour

Great tasting keto loaf for snacking.

Prep Time15

Cook Time45

Course: Breads, Snack

Cuisine: American

Servings: slices

Calories: 136kcal

Author: Leah Ingram

Ingredients

1/3 cup coconut flour
2 tablespoons flaxseed
1 teaspoon baking powder
salt pinch
1/4 teaspoon monkfruit raw
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

Preheat oven to 360 F 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 of the other ingredients. Mix well.
Beat your egg whites with a hand mixer till stiff peaks form. This may take as long as five minutes so be patient.
Gently fold your whites into the yolk mixture. Do this a little a time until just incorporated.
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.

Nutrition