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
- 2/3 cup (80 g) coconut flour
- 1/2 cup (54 g) whey protein isolate
- 1 tbsp baking powder
- 3/4 tsp (0.75 tsp) salt
- 3/4 tsp (0.75 tsp) garlic powder
- 6 large eggs
- 1/3 cup (78.86 ml) olive oil, (or melted butter)
- 6 ounces (170.1 g) shredded cheddar
- 1/4 cup (59.15 ml) water
- 1 tbsp melted butter, (optional)
- 1 tsp 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.
Notes
Nutrition
Nutritional Disclaimer
Please note that I am not a medical or nutritional professional. I am simply recounting and sharing my own experiences on this blog. Nothing I express here should be taken as medical advice and you should consult with your doctor before starting any diet or exercise program. I provide nutritional information for my recipes simply as a courtesy to my readers. It is calculated using MacGourmet software and I remove erythritol from the final carb count and net carb count, as it does not affect my own blood glucose levels. I do my best to be as accurate as possible but you should independently calculate nutritional information on your own before relying on them. I expressly disclaim any and all liability of any kind with respect to any act or omission wholly or in part in reliance on anything contained in this website.
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I’ve made this bread several times and it’s always delicious. Today I used it to make French toast. I dipped/soaked a slice in heavy cream and fried in butter. Very good served with Choc Zero syrup.
can you taste the cheese in the bread? I’d love French toast but I’m wondering if the cheese is overpowering.
I can eat bread again
I just finished my first attempt at this bread. It looked beautiful when it came out of the oven, but after I let it cool and went to cut the loaf down the middle, I found a large gaping tunnel surrounded by some uncooked dough. I was able to get 4 good slices on either side of the loaf. I did substitute avocado oil for the olive oil in your recipe. Do you think that was the issue? I absolutely loved the 8 pieces I was able to salvage. I would really love to try your recipe again, but I need some direction on where I may have gone wrong. Thanks for all of your wonderful recipes!
Okay I am stymied. It wouldn’t be the oil change… so I want to know if you used a non-metal baking pan? That’s my best guess… let me know!
I used a metal pan. I used both the coconut flour and whey protein that you recommend. Hmmm….I may try again with butter instead of avocado oil. I’ll let you know how it turns out. Thanks for getting back to me so quickly!
You may simply need to bake it longer…
Hi Carolyn. My second attempt turned our perfect!!! This time I used Cabot seriously sharp shredded cheese instead of kraft sharp cheddar and I also used a hand held mixer to ensure proper blending of ingredients. I used an offset spatula to smooth out the batter as I was adding it to the pan. Thinking back on my first attempt, I think the ‘large’ eggs I was using seemed more like jumbo size, so maybe that was the problem. Thanks again for all of your amazing recipes!
The eggs may have been an issue, as well as the cheese. Bet the Cabot had more flavor anyway!!!
I made this today and it was absolutely wonderful. It was a very easy recipe to make. Thank you so much for sharing that recipe with us.
Great to hear!
so excited about this recipe…I miss bread and your recipes are always fantastic. Question though….I am making this now and am finding that the whey isolate at 54 grams is way more than 1/2 cup….closer to 3/4 cup. Should I go by weight or measurement? ( coconut flour was accurate between weight and measure) thanks
Go by volume… it can differ per brand so follow my cup measurement.
Can I make this recipe with duck eggs? If so would it be the same amount? My daughter is allergic to chicken eggs.
Duck eggs are larger so you will need to figure out how many duck eggs are equivalent to my number of chicken eggs. Please google that, I am sure there is info out there!
Well, I am one of those people that don’t like coconut or the flour, but I bought some Bob’s Redmill and made this today. I was pleasantly surprised at the flavor. It did not taste like coconut and I actually liked it. I’m sure it will be better toasted, but I have made coconut flour tortilla’s and ate them but they really were not desirable. I will be making more of this recipe to keep myself away from gluten. It was definitely better than gluten free breads I have bought in the store!
Great to hear!
Avoiding bread is a struggle for my husband, and I have been lookimg for a recipe both easy amd tasty. I found it! This bread turned out exquisite, and he loves it. I used the everything bagel and butter mixture. I followed your recipe to the letter. Thank you
Would Pea Protein work as well as the Whey in this recipe? Mahalo for all your help & time you put into our questions!
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
I think you will need to experiment.
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.
I am so glad it turned out well!
Can we use plain whey protein powder?
Yes, that should be fine.
Can you use any protein powder?
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.
Is there anything I can substitute for the cheese?
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.
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!