This keto coconut flour bread has a light and fluffy texture. It is a simple low carb bread recipe that's perfect for sandwiches. With its soft, gently sweet crumb it reminds me of brioche bread. No eggy taste!
Bread is one of the things people miss most when they start a keto diet, including myself. I went without my beloved sandwiches for months and I was miserable. Lettuce wraps are fun on occasion, but not on a daily basis!
Once I began baking my own low carb bread, sticking to this new way of eating - and enjoying it - has been a pleasure. Over the years I have come up with plenty of awesome keto bread recipes.
I started with this almond flour bread and made many almond flour based recipes, such as this keto garlic bread. However, since many of you prefer coconut flour, I have been experimenting with it more and more.
And now I simply LOVE it.
I'm super proud of this coconut flour bread recipe. It tastes just like the soft, sweet wheat bread called "milk bread" we used to get on Sundays when I was a kid in Germany. Milk bread is similar to brioche or chollah bread.
Even better, one slice contains just 0.9g net carbs!
🌟 Why You'll Love This Recipe
- Soft texture
- Mild coconut flavor
- Great for sweet or savoury sandwiches
- Easy to toast and can be frozen
- Naturally gluten-free and nut free
- Low carb and keto - 0.9g net carbs per slice
- No eggy taste
Let's take a look at the 5 main ingredients in this coconut keto bread:
- Coconut flour - Best weighed with a kitchen scale for accuracy.
- Eggs - The air bubbles in the stiff egg whites are the secret to the fluffy texture. And since we are only using 2 of the egg yolks, there is no eggy taste. Egg whites taste neutral, while the yolks contain the egg flavour.
- Whey protein powder - The whey helps give the bread a super fluffy wheat-like texture. It is my secret ingredient in white bread recipes.
- Butter - Coconut flour recipes can taste dry without a healthy amount of fat in the mix, that's where the butter comes in.
- Plain yoghurt - The yoghurt assists with an even better rise and a balanced texture.
Benefits of coconut flour
The great thing about coconut flour is that it is considered nut free (as coconut is technically a fruit). I do love almond flour, but I know that many people just cannot tolerate it. Coconut flour is the perfect alternative!
Coconut flour is also high in fibre, which may be beneficial for stable blood sugar levels and aids digestion. Read more about the benefits of coconut flour here!
This section contains step-by-step instructions and photos that show how to make this recipe. See the recipe card for full information on ingredients and quantities
Step 1: Beat the egg whites with an electric mixer until stiff peaks form.
Step 2: In a separate bowl, beat the egg yolks, yoghurt, melted and cooled butter and water until pale and fluffy.
Step 3: Add the dry ingredients - coconut flour, whey protein powder, baking powder and salt- alongside ¼ of the stiff egg whites. Beat with the mixer until just combined.
Step 4: Using a spatula, fold in the remainder of the egg whites until you have a smooth dough. Don't overmix!
Step 5: Fill the dough in the prepared loaf pan and bake in the oven until golden or until a toothpick inserted comes out clean.
Low carb bread is fragile while hot and firms up as it cools down. Never attempt to slice it until it is fully cooled!
If possible, let the bread cool on a cooling rack so that all the sides cool equally and air can circulate around it. If you let bread sit on the kitchen counter or a chopping board, the bottom section of the bread will turn moist.
Tips for perfect keto bread
New to low carb keto bread baking? Don't miss this section!
Beat the egg whites until very stiff - This is the secret to a fluffy texture in this bread. Really, really take your time to create sturdy air bubbles. This will also prevent your bread from collapsing after baking.
Room temperature ingredients - The eggs and the yoghurt should be room temperature. If your dough is cold, it can prevent the bread from rising.
Fresh baking powder - Test the freshness by putting a little gluten free baking powder in a glass with warm or hot water. If it fizzes, you're good to go.
Bread pan size - Breads using coconut flour are nutrient-dense and filling. That’s why I use a small loaf tin (18 x 9 cm / 7 x 3.5 inch, 450ml volume). It is about half the size of regular loaf tins and if you're planning on baking low carb bread regularly, it's well worth purchasing one.
You can use a full size bread pan, however, your bread will turn out wider and flatter. It should be possible to double the recipe if you prefer, just ensure to increase the baking time accordingly. I would go for about 1 hour, placing aluminium foil over the top after 35 minutes to avoid excessive browning.
Use a scale - If possible, measure all ingredients with a food scale. US measuring cups are notoriously inaccurate - especially for ingredients that expand a lot, such as coconut flour.
If you do use measuring cups, pour the coconut flour in rather than scoop to avoid compacting.
Dairy free bread: Replace the whey with egg white powder. Use coconut oil instead of the butter and coconut yoghurt instead of the yoghurt. (Note I have not tested this yet myself).
No whey protein: You don't HAVE to use the whey protein powder, even though I think it enhances the texture of the bread. If you decide to leave it out, also leave out the 2 tablespoon water.
Make it sweet: Add 1-2 tsp cinnamon or 1-2 tbsp powdered sweetener as well as sugar free extracts such as vanilla extract or coconut extract.
Make it rustic - Top it with sesame seeds or poppy seeds, or add crushed sunflower seeds or flaxseed to the batter!
Get it to shine - For a shiny crust, brush the top of the bread with an egg wash before baking.
Store in the fridge for up to 5 days or freeze sliced for up to 3 months.
Option to toast straight from frozen.
Below are my favorite low carb bread recipes with coconut flour:
Tried this recipe? Give it a star rating below!
Keto Coconut Flour Breadfrom Sugar Free Londoner
Note: The servings slider only changes the first amount in each line and not any subsequent amounts. Please make your own calculations where necessary.
- 7.5 x 3 inch loaf tin (1 lb volume)
- Preheat the oven to 180 C / 350 F and line a small bread pan (1 lb volume) with parchment paper.
- Beat the egg whites with an electric mixer until stiff peaks form. Take your time with this - it should take about 3-4 minutes.
- In a separate bowl, beat the 2 egg yolks, the yoghurt, butter and water for about 2 minutes until pale and fluffy.
- Now add the dry ingredients - coconut flour, whey protein powder, baking powder and salt - alongside ¼ of the stiff egg whites. Beat with the mixer until just combined.
- Using a spatula, fold in the remainder of the egg whites until you have a smooth dough. Don't overmix to ensure you're keeping in the air bubbles!
- Fill the dough in the prepared loaf pan and bake for about 35 minutes until golden on top or until a skewer inserted comes out clean.
- Let cool completely before cutting.