This Coconut Flour Bread is a soft, lightly sweet, low-carb loaf that comes together quickly with simple ingredients. It’s perfect when you’re craving homemade bread but still want to keep carbs in check. Great for toast, sandwiches, or enjoying warm with butter.
Servings & Timing
- Yield: 1 loaf (10–12 slices)
- Prep Time: 10 minutes
- Bake Time: ~35 minutes
- Cooling Time: 10–15 minutes
- Total Time: ~55 minutes
Nutritional Info (Per Slice – Approximate)
- Calories: 150
- Fat: 11g
- Carbohydrates: 6g
- Fiber: 4g
- Net Carbs: ~2g
- Protein: 5g
(Values vary based on sweetener used.)
Ingredients
- 7 tablespoons butter, melted
- 1 tablespoon brown sugar or honey
- 6 large eggs
- 2/3 cup coconut flour
- 1 teaspoon baking powder
- 1/2 teaspoon salt
How to Make Coconut Flour Bread
-
Preheat the Oven
Preheat oven to 350°F (175°C). Grease a loaf pan well or line with parchment paper. -
Mix Wet Ingredients
In a large bowl, beat the eggs, melted butter, and brown sugar (or honey) until fully combined and smooth. -
Combine Dry Ingredients
In a separate bowl, whisk together coconut flour, baking powder, and salt. -
Make the Batter
Add the dry ingredients to the egg mixture. Beat until the batter is thick, smooth, and fully incorporated. Coconut flour absorbs liquid quickly—this is normal. -
Transfer to Pan
Scoop the batter into the prepared loaf pan and smooth the top evenly. -
Bake
Bake in the center of the oven for about 35 minutes, or until golden on top and a toothpick inserted in the center comes out clean. -
Cool
Remove from the oven and let rest in the pan for 5 minutes.
Loosen the edges, turn out onto a cooling rack, and allow to cool completely before slicing.
Additional Notes
- Coconut flour is very absorbent—measure carefully
- Bread firms up as it cools
- Use a serrated knife for clean slices
Dietary Info
- Low-carb
- Gluten-free
- Grain-free
- Naturally high-fiber
Flavor Tips & Variations
- Add a pinch of cinnamon for a slightly sweet loaf
- Add herbs and garlic powder for a savory version
- Sprinkle sesame or sunflower seeds on top before baking
- Toast slices for best texture
Ingredient Substitutions
- Sweetener: Monk fruit syrup or sugar-free honey substitute
- Butter: Coconut oil or ghee
- Baking Powder: Use aluminum-free for best flavor
Storage & Make-Ahead
- Room Temperature: 1 day, wrapped
- Refrigerator: Up to 5 days in an airtight container
- Freezer: Slice and freeze up to 1 month; toast from frozen
FAQs
Q: Why so many eggs?
A: Coconut flour needs eggs for structure and moisture.
Q: Is this keto?
A: Yes, especially when made with a sugar-free sweetener.
Q: Can I make it savory?
A: Absolutely—omit sweetener and add herbs or cheese.
Q: Why is my bread crumbly?
A: It may need more cooling time. Coconut flour breads firm up as they cool.
Conclusion
This Coconut Flour Bread is quick, simple, and satisfying—perfect for anyone wanting a homemade, low-carb bread option. Soft, sliceable, and versatile, it’s a staple recipe you’ll come back to again and again.
