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.
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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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.
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.
Recipe FAQs
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.
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.
Make a batch of Keto Mayonnaise, Sugar Free Custard or Keto Rice Pudding!
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.
More Coconut Flour Recipes
- Keto Naan Bread17 Minutes
- Coconut Flour Banana Bread55 Minutes
- The BEST Coconut Flour Scones23 Minutes
- Coconut Flour Cake (Keto)50 Minutes
Tried this recipe? Give it a star rating below!
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Recipe
Keto Coconut Flour Bread
from Sugar Free LondonerNote: The servings slider only changes the first amount in each line and not any subsequent amounts. Please make your own calculations where necessary.
Equipment
- 7.5 x 3 inch loaf tin (1 lb volume)
Ingredients
- 6 egg whites large, room temperature
- 2 egg yolks
- ½ cup / 60g coconut flour sifted
- 4 tbsp / 24g whey protein powder
- 1.5 tsp baking powder
- pinch salt
- ¼ cup / 60g plain yoghurt or Greek, room temperature
- ¼ cup / 55g butter melted, then cooled
- 2 tbsp water lukewarm
Instructions
- 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.
Sarah in CA
I have had great results making this dairy/whey free for my daughter. I used collagen peptide, coconut yogurt, and dairy free margarine that she can tolerate.. It works. .
Margaret
This is a really lovely recipe. I am allergic to almond flour and was so pleased when I discovered it. The bread turned out looking just like in the pictures.
Jane
I make this bread all the time. So delicious! Thank you for the recipe.
PhyllisB
This was the best low carb bread I’ve tried. Next time I will add a little more yogurt. Thanks for the recipe
Guido
I have tried twice now to make this bread, second time with half the amount of butter to make the bread less oily however on both occasions the bread is only 1 inch in height. Can you tell me how to get this bread mixture to rise? I'm considering adding twice the amount of baking powder? The taste is good by the way!
Katrin Nürnberger
The key is in beating the egg whites until they are very stiff, and then folding them into the batter carefully so the air bubbles do not pop and the dough retains lightness. You can try using more (fresh!) baking powder if you wish, but getting the egg whites to stiff peaks is essential. Hope this helps!
Katrin Nürnberger
Coconut flour has a slightly sweet taste and yes, this is not a rustic bread. You may prefer my coconut flour bread with flaxseed!
DT
Appreciate the suggestion! I will give that one a try 🙂
Caroline
Can you use Psyllium husk instead of whey powder?
Katrin Nürnberger
I would use less psyllium than whey if you want to give that a go. It's very absorbent.
2hot
Hi Katrin, I am going for nut-free so this recipe is good to go. Can I use egg white powder instead of fresh egg white? if yes , what is the steps to prepare it?
I intend to double up to make into muffins. Possible?
Katrin Nürnberger
I have never used egg white powder instead of egg white, so I don't know what the amount would be. However, if you make muffins, I bake them for about 25 minutes.
Andrea
It looks so good, thank you. I want to try it. Can I replace the whey protein powder powder for almond flour? I know you said it can be omitted but I wonder if that would change the size of the bread.
Katrin Nürnberger
There is not that much difference in terms of size. However, I found that the rise is better with the whey protein powder. The bread without the whey was flatter on top. It should work replacing the whey with almond flour, but it also may change the texture, making the crumb more "rustic".
Seanan C Aubouin
Have you ever tried using egg white protein powder instead of whey in the recipe? Would you recommend trying? Thanks 🙂
Katrin Nürnberger
Hi there, I have not tried it myself. But egg white powder is the common substitute for whey. However, as I point out in the post you can also omit the whey and also leave out the water. That I have tried and it works well.