This savory Coconut Flour Bread has a wonderful light and fluffy texture. It’s easy, delicious, and makes great low carb and keto sandwiches. And it has only 1.6g carbs per slice!
I have to be very honest about this coconut flour bread and tell you that it absolutely exceeded my expectations. It has wonderful texture, great flavor, and it’s sturdy enough for making sandwiches. My husband has already requested that I make another loaf.
It’s quickly becoming on of our favorite keto bread recipes. And all because of a reader request!
Why you will love this bread
It all came about when a reader emailed about my Keto Cheese Bread recipe. She mentioned how great it looked but wondered if I could make a coconut flour version as she’s allergic to nuts.
And I thought… well, why not? But I didn’t want to make a skillet bread, I wanted proper loaf bread. The kind I could make sandwiches with. Or perhaps some keto avocado toast!
This coconut flour bread is perfect for both uses. It can be sliced thinly for sandwiches, and it toasts very nicely. I even made some keto panini with it!
It’s also incredibly easy to make, taking about 15 minutes of prep time and 35 minutes of bake time. And it has only 1.6g net carbs per slice!
Ingredients you need
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- Coconut flour: I always use Bob’s Red Mill because I think it gives the best results. Brands do vary in how absorbent they are so just be aware that you may need more water if you use another brand.
- Protein powder: Protein powder is critical to the texture of this bread. It helps make it lighter and fluffier, more like real sandwich bread.
- Eggs: Coconut flour recipes always rely on plenty of eggs for structure so don’t skimp!
- Oil: I like the flavor of olive oil in this bread but you can use avocado oil or melted butter as well.
- Cheddar: Grated cheese adds both flavor and texture to this savory coconut flour bread. It helps hold it together better as well so I don’t recommend skipping it. You may be able to use dairy free cheese shreds but I haven’t tried it.
- Bagel seasoning: A little everything bagel seasoning sprinkled over the top looks and tastes great. But it’s entirely optional.
- Pantry staples: Baking powder, garlic powder, salt.
Step by Step Directions
1. Prepare the pan: Preheat the oven to 350ºF and grease an 8×4 inch loaf pan. Line the the bottom and long sides of the pan with a pieces of parchment paper with overhanging edges.
2. Whisk the dry ingredients: In a large bowl, whisk together the coconut flour, protein powder, baking powder, salt, and garlic powder. Make sure to break up any clumps in the coconut flour.
3. Add the wet ingredients: Add the eggs, oil, shredded cheese, and water and stir until well combined. If the batter is overly thick, add more water 1 tablespoon at a time. The batter should be thick but scoopable and spreadable.
4. Bake the bread: Spread in the prepared baking pan and bake 30 to 35 minutes, until the top is just firm to the touch.
5. Add the topping: Remove and brush with the melted butter and sprinkle with bagel seasoning, if desired. Return to the oven for another 3 to 4 minutes.
Expert Tips
I like unflavored whey protein isolate for this recipe because it has a higher protein content. Egg white protein powder should work just as well but it may make the bread a bit more dry. I do not recommend collagen protein.
Lining the pan with parchment helps the coconut flour bread release more easily. Even the best non-stick pans can be tricky when it comes to keto bread.
It’s important not to over bake this or any other coconut flour recipes. Every oven differs so keep your eye on it and check it frequently as it gets close. The best way to know if it’s done is to touch the top of the loaf lightly with your hands. If it feels firm to the touch, get it out of the oven right away.
Frequently Asked Questions
Coconut flour makes wonderful low carb, gluten-free bread, but it doesn’t work the same way regular wheat flour does. You won’t be able to make yeast bread with it, but you can use it for easy quick bread recipes. Do be aware that coconut flour is very absorbent and needs quite a few eggs for structure and to rise properly. Check out my tutorial on Baking with Coconut Flour.
While coconut flour has a strong coconut scent, this bread doesn’t taste like coconut. The garlic powder, cheese, and seasoning help offset the flavor and it has a nice savory bread flavor.
This coconut flour bread has 3.3g of carbohydrate and 1.7g of fiber. So it has a net carb count of 1.6g per slice!
More delicious coconut flour recipes
Coconut Flour Bread Recipe
Ingredients
- ⅔ cup coconut flour
- ½ cup whey protein isolate
- 1 tablespoon baking powder
- ¾ teaspoon salt
- ¾ teaspoon garlic powder
- 6 large eggs
- ⅓ cup olive oil (or melted butter)
- 6 ounces shredded cheddar
- ¼ cup water
- 1 tablespoon melted butter (optional)
- 1 teaspoon Everything Bagel Seasoning (optional)
Instructions
- Preheat the oven to 350ºF and grease an 8×4 inch loaf pan. Line the the bottom and long sides of the pan with a pieces of parchment paper with overhanging edges.
- In a large bowl, whisk together the coconut flour, protein powder, baking powder, salt, and garlic powder. Make sure to break up any clumps in the coconut flour.
- Add the eggs, oil, shredded cheese, and water and stir until well combined. If the batter is overly thick, add more water 1 tablespoon at a time. The batter should be thick but scoopable and spreadable.
- Spread in the prepared baking pan and bake 30 to 35 minutes, until the top is just firm to the touch.
- Remove and brush with the melted butter and sprinkle with bagel seasoning, if desired. Return to the oven for another 3 to 4 minutes.
- Remove and let cool about 30 minutes in the pan, then use the parchment paper to help lift the bread out of the pan before slicing.
Michele says
Would Pea Protein work as well as the Whey in this recipe? Mahalo for all your help & time you put into our questions!
Maria Danly says
Hi Caroline,
I love this bread. I’m going on a trip and I’d like to use this recipe for muffins to take with me. Will that work? If so how should I adjust the temperature and cooking time for 12 muffins? Thank you. Maria
Carolyn says
I think you will need to experiment.
Lavae says
I tried your recipe today and I am so pleased. I’ve been on a ketogenic journey for a little over 3 months and I really miss sandwiches. Thank you for sharing your delicious recipes. I wish I could share a picture. It turned out lovely. I omitted the everything bagel seasoning but I’m going to try it the next time I make it. Thanks again.
Carolyn says
I am so glad it turned out well!
Cookiezw says
Can we use plain whey protein powder?
Carolyn says
Yes, that should be fine.
Larisa Shoebridge says
Can you use any protein powder?
Carolyn says
Whey or egg white powder will work best. Don’t use collagen, as it will make it quite gummy. Plant based may work but it will have a different appearance.
Brenda Taylor says
Is there anything I can substitute for the cheese?
Kelly C says
I want to make this but I noticed that a few reviews said that the loafs didn’t get tall enough. Question: Could you put 1/2 TBSP baking powder and 1 tsp of baking soda to get more height in the end product?
Thanks for all the recipes you put out. I absolutely love your website.
Donna Yates says
I made this bread today… all I can say is DELICIOUS!! I generally don’t eat bread because gluten free bread is lacking!
I’m definitely making this again, great flavor and texture! Thank you!
Lenise Ramsey says
Hi. I’m a huge fan of alldayidreamaboutfood. I made this bread and it turned out beautifully, just like the picture. The taste was amazing as well. Mine was a little dry (as I know is common when using coconut flour). I was just wondering if you could suggest a slight tweak to make it a little more moist. (Mine wasn’t over baked.) Maybe another egg or a little more olive oil or a little less coconut flour? I’m new to keto baking so I’m not sure what might work best. Thanks!
Carolyn says
Hi Lenise… you say it wasn’t over-baked but if it was dry, then it was actually over-baked by a bit. Because with the amount of eggs and oil in there already, it tends to be overly moist. It could also be your brand of coconut flour, so you can try cutting back by a tablespoon or two.
Joli Sidmore says
Would it be okay to double the recipe in the same-sized bread pan to make a taller loaf?
Ella says
Can I omit the cheddar cheese in this recipe or is there a substitute I could use? Thank you so much, I love your recipes.
Carolyn says
Please read the blog post as I already discuss this! Thanks.
Heather says
Hi, I am looking forward to making this, but I do have a quick question. I don’t have protein powder, but I do have psyllium husk powder, can I use that instead, and if so would the measurement be the same?
Carolyn says
Not the same at all, and psyllium will make the bread gummy. I don’t recommend the substitution.
Leila says
Hi, this bread looks so good, and I did read the note that whey protein powder is necessary to achieve the correct texture. But is there any substitute? I prefer to avoid it for two reasons, the first I can’t trust it to be halal, and second I find it to be a very processed food, so I think it’s contradictory to this style of eating. If not I will continue my search. I do have egg white powder, which I bought to make egg white bread, that was a disaster so dry and not good.
Carolyn says
Egg white powder is fine. But unflavored whey protein is no more processed than egg white protein. Whey is simply a by-product of the cheese and butter making process. It’s a liquid and they dry it and powder it, just like they do for egg white protein. Some brands may add crappy ingredients but pure, unflavored whey protein is in no way contra-indicated for low carb or keto diets. A
As for being halal, I can’t speak to that. I am sure some brands are out there.
Monique Trotter says
TASTE REALLY DELICOUS ! TOASTED IT WITH BUTTER AND THEN ADD GUACAMOLE. SO YUMMY 🙂
Lorry Norton says
Just made this bread. It looks beautiful and smells delicious. I didn’t have whey protein isolate, but I did have whey protein powder, so I’m hoping it works out well. I’m planning on using this for stuffing. 😁 Thank you for the recipe!!!
Karen Schneider says
I stopped getting your emails so I resubmitted my address.
Thank you for all of your hard work.
P.S. Thank you for the great books
MarjoJimbo says
Absolutely delicious!
Is this a good bread to use for thanksgiving stuffing? If so, would I make cubes and dry them before making the stuffing like regular bread?
Carolyn says
Yep, sure is. You can see that I mention it in my keto stuffing recipe here: https://alldayidreamaboutfood.com/keto-stuffing/
Anu says
Just absolutely excellent! I made this almost exactly as written, except for skipping the everything bagel seasoning, and it worked perfectly. As promised, it toasts beautifully but it just as delicious plain, slathered with butter. Next time I’ll try halving the recipe, skipping the garlic (for a more neutral taste), and baking it in my mini loaf pan to see if it makes smaller, but taller slices, if that makes sense! And if that works, I’ll try using a milder cheddar (I used extra strong vintage English cheddar, which is what I had at home) or maybe even Emmenthal (or other mild Swiss cheese) for a more neutral taste. Would love to try this with keto jam, hence the ideas for experiments! Thank you so much, Carolyn, another faultless recipe from you 🙂
Carolyn says
Glad you liked it!
Juls says
For me this bread is perfect for grilled cheese sandwiches and toast with Good Good jam and butter. Next time I will add a bit more water than I did. I definitely prefer the taste of this bread toasted and it holds together well for that! Thanks again, Carolyn, another winner!
Laurie says
Is there any way I could make this with less eggs? I have to buy organic due to my soy allergy so I like to use only one carton a week. I hope there is a solution.
By the way, I love your recipes and your website…yours is the one I go too for all my low carb wonders. Thanks so much for what you do.
Carolyn says
No, sorry. Coconut flour requires eggs for structure. I wish I could suggest something else.