Coconut Flour Bread Recipe

Name: Keto Coconut Flour Bread
Prep time: 10 min
Cook time: 35 min
Total time: 45 min
Ingredients: 6 egg whites (large, room temperature); 2 egg yolks; 1/2 cup / 60g coconut flour (sifted); 4 tbsp / 24g whey protein powder; 1.5 tsp baking powder; pinch salt; 1/4 cup / 60g plain yoghurt (or Greek, room temperature); 1/4 cup / 55g butter (melted, then cooled); 2 tbsp water (lukewarm)

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My coconut flour bread recipe has a light and fluffy texture. It is a simple keto bread that is perfect for sandwiches. It has no eggy taste and a soft and fluffy texture.

a loaf of coconut flour bread with a slice cut off

I'm super proud of this keto coconut flour bread. It tastes just like the sweet "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!

Also try my coconut flaxseed bread.

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Why I Love This Recipe
Ingredients
Instructions
Variations
Recipe FAQs
Storage
More Coconut Flour Recipes
Recipe

I shied away from baking with coconut flour for a long time. Almond flour recipes such as my keto almond bread just seemed more straight-forward.

But, I kept on getting reader requests about creating a nut free bread with coconut flour. And when the first loaf of this bread finally came out of the Sugar Free Londoner test oven, I was very happy I listened.

Why I Love This Recipe

Friends, my coconut flour bread is so tasty! It has a light, airy and soft texture and a mild coconut flavor. It slices well and it toasts beautifully.

We have been eating it with both sweet and savory toppings. I think it goes particularly well with cheese.

It's also worth mentioning that this is a pretty easy and quick recipe, with only 10 minutes of prep.

Ingredients

Here are the ingredients we need:

Coconut flour - Coconut flour is very absorbent. That's why I recommend that you measure it with digital kitchen scales to be as accurate as possible. If you do use measuring cups, pour the coconut flour in rather than scoop. This ensures that you don't pack the cup and accidentally use too much.
Eggs - Coconut flour requires a lot of eggs to achieve a fluffy and airy crumb. Since we are using more egg whites than yolks, the bread does not taste eggy.
Whey protein powder - The whey gives the bread a fine, wheat-like texture.
Butter - Coconut flour recipes can taste dry without a healthy amount of fat in the mix, that's where the butter comes in. You can also use olive oil.
Plain yogurt - The yogurt assists with an even better rise and a balanced texture.

We also need fresh baking powder and sea salt.

See the recipe card for full information on ingredients and quantities.

Instructions

Let me show you how I make keto coconut flour bread. Here are the basic steps.

Scroll down to the recipe card for the detailed method with amounts, timings and nutrition information.

STEP 1

Beat the egg whites with an electric mixer until stiff peaks form.

Adding coconut flour to the egg mixture.

STEP 2

In a separate bowl, beat the egg yolks, yogurt, melted butter and water until pale and fluffy. Add the dry ingredients plus ¼ of the stiff egg whites. Beat with the mixer until just combined.

STEP 3

Fold in the remainder of the egg whites until you have a smooth dough. Don't overmix!

STEP 4

Line a small loaf pan with parchment paper and fill in the dough. Bake the bread in the preheated oven until golden on top and a toothpick inserted comes out clean, without crumbs sticking.

Katrin's Top Tips

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 yogurt should be room temperature. If your dough is cold, it can prevent the bread from rising.

Bread pan size - Bread with coconut flour is 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 half the size of regular loaf tins.

Patience! Coconut flour bread is fragile while hot and firms up as it cools down. Don't slice it until it is fully cooled.

Cool on a rack. After 10 minutes, remove the bread from the pan and let the bread cool on a cooling rack. This way, the air can circulate around it and the bottom won't turn moist.

Variations

Below are ideas how you can tweak the recipe.

Dairy free: Replace the whey protein with egg white powder. Use olive oil instead of the butter and coconut yogurt. This has now been tested by several happy readers.

Make it sweet: Add 1-2 teaspoons of cinnamon or 1-2 tablespoons of powdered sweetener. Option to also use 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!

Cheesy coconut flour bread: Add ½ cup of grated cheddar cheese or ¼ cup of parmesan to the batter.

Get it to shine - For a shiny crust, brush the top of the bread with an egg wash before baking.

You can also play with seasonings such as garlic powder, onion powder or rosemary to enhance the savory flavor of the bread.

a slice of coconut flour bread spread with butter and a knife

Recipe FAQs

Can I use a full size bread loaf tin?

You can use a full size bread pan, however, the bread will turn out wider and flatter. I recommend that you double the recipe and increase the baking time instead. Bake for about 1 hour and place aluminium foil over the top after 35 minutes to avoid excessive browning.

What does coconut flour bread taste like?

Coconut flour bread has a mild coconut flavor. But, since we are also using whey protein and eggs in the recipe as well as salt, the coconut flavor is not overpowering and it works well as a savory bread.

What to do with the leftover egg yolks?

Make a batch of Keto Mayonnaise, Sugar Free Custard or Keto Rice Pudding!

Can I use the recipe to make coconut flour buns?

Yes. Wet your hands to form 6 buns. Bake for 25 minutes at 180C / 350F..

Storage

Coconut flour bread stays fresh at room temperature for up to 2 days. Or, keep it in the fridge in an airtight container for up to 5 days.

From day 2 onwards, I think the bread tastes best when you toast it lightly.

It also freezes well for up to 3 months. I pre-slice it and layer parchment paper between the slices so that they do not stick together. This way, I can defrost a slice at a time or toast it straight from frozen.