Coconut Flour Bread

Katrin Nürnberger from sugarfreelondoner.com

This coconut flour bread is a staple in our house. Only 10 minutes prep and just 0.9g net carbs per slice! It toasts and freezes well and works with sweet and savoury toppings.

Course Bread

Cuisine British

Prep Time 10 minutes

Cook Time 35 minutes

Total Time 45 minutes

Servings

Calories 69kcal

Author Katrin Nürnberger

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.

Notes

0.9g net carbs per slice. Makes 14 slices.

You can toast this bread, but be careful not to burn it! Coconut flour browns quickly.

Store in the fridge for up to 5 days or freeze sliced for up to 3 months.

New to low carb bread baking? Don't miss the tips in the post to nail this recipe!

Use the leftover egg yolks to make The Best 5 Minute Keto Mayonnaise, Sugar Free Custard or Keto Rice Pudding.

Nutrition