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.
Wendy Shelledy says
Making this to make pulled pork sandwiches tonight!
Sharon a Webb says
Hi, Carolyn. I was just wondering. I’m not fond of olive oil. Is it all right to use grapeseed oil?
Margarida says
I made this yesterday and it’s amazing! So simple to make, too. Next time I’ll add some pancetta and try other cheeses as well to change up the flavor a bit. Lots of delicious possibilities! Thanks for this great recipe.
Cheryl Taylor says
Easy to make and great taste too! Making cheese toast tonight, with Brats! Texas summer drive you to different suppers! Thanks Carolyn, another great one!
Dana says
I Love how easy your recipes are, it makes it easy for me to make tweaks without ruining the whole thing, and when I don’t tweak the straight recipe is awesome too. So on that note, several tweaks today, added bacon, used real garlic, and used buttermilk instead of water, skipped the bagel seasoning, and doubled the whole thing. I gotta say it was weird to put in a dozen eggs and have it not show up in the taste of the final product 🙂 Awesome results, really loving coconut flour recipes.
Connie Kincheloe says
Thank you for this! I recently discovered I cannot eat almonds. Imagine how disappointing that is! I cannot wait to try this!!! I love your website and have made many recipes from it. Thank you again!
Carolyn says
Enjoy!
rebekah kurns says
can you make this recipe without the protein powder?
Carolyn says
No, you really need protein powder to help it rise properly.
Dializ says
Hi Carolyn. What kind of cheese do you use?
Dializ says
Any specific brand?
Carolyn says
I use Cabot sharp white cheddar.
Dializ says
Thank you!!
Rachel Kube says
I haven’t made anything keto in a while, but I follow you on Facebook. I decided to try this bread since I want to eat lower carb and too much wheat definitely gives me issues. I love sandwiches, and this totally works! It makes great toast, too, and satisfies that “bread” craving. Thank you for spending so much time testing and sharing great recipes! I really appreciate it!
Carolyn says
So glad you like it!
Penny says
This sounds really good but I have a sensitivity to eggs. Do you think it would work with flax eggs?
Carolyn says
I don’t, unfortunately. Coconut flour needs eggs to rise properly and hold together.
Davor Brdek says
This is now my favorite bread
But I wonder where and how long this bread can be stored?
Carolyn says
I just added that info to the recipe! Thanks for reminding me.
Jaime says
I made this yesterday and it’s very good! So simple to make, too. I’ll bet you can experiment with other cheeses as well to change up the flavor a bit. Lots of delicious possibilities! Thanks for this great recipe.
Carolyn says
So glad you enjoyed it!
Kim Goldsmith says
I made this today and used collagen peptides because I didn’t read the recipe clearly enough, but it turned out great! I also added in some mozzarella with the cheddar, and I did not taste coconut while eating the bread at all. I put the everything bagel seasoning on top, but I think that combined with the salt in the recipe made it a little too salty for me. I’m going to make it again next week, and use the whey protein isolate and decrease the salt. My husband is gluten-free and loved it also.!
Carolyn says
Glad you liked it enough to adapt to your tastes for next time!
Susan Angell says
This is amazing! I made it this morning and had avocado toast for lunch. Easy recipe to follow and so much better than the expensive stuff at the store!!
Carolyn says
I am so glad you liked it!
Therese Schmuck says
I can’t wait to try this , it looks delicious 😋. The picture shows 4 eggs but the recipe calls for 6, which is the correct amount?
Carolyn says
The photo is just to show WHAT ingredients you need, not amounts. Always follow the written recipe.
Therese says
I can’t wait to try this , it looks delicious 😋. The picture shows 4 eggs but the recipe calls for 6, which is the correct amount?
Debra says
The whey protein isolate..guess I finally need to buy it since it is in many of your recipes.
Tracy Andries says
This bread looks delicious. can’t wait to try. I have a question on another one of your recipes. The brownie recipe that uses gelatin. The gelatin sunk to the bottom. I mixed it in with the dry ingredients as per instructions. The only thing different is I didn’t use grassfed. I would think that wouldn’t be a problem. Either way they were still delicious and my favorite brownie recipe.
Carolyn says
I would think it was the brand, although other readers who used Knox gelatin didn’t have that issue. Not really sure what to say!
Nancy says
Hi C! Yum! But your photo looks like there is some kind of glaze on top… did you leave that out of the instructions?
K says
Read #5 in the step-by-step directions printed in the body of the e-mail message.
Nancy says
Thanks, but I am not asking about the everything bagel topping. If you look at the photo, there is something besides the EBT on top… that is what I am asking about…
Susan says
It says also to ,brush with melted butter!”
Carolyn says
No… it’s melted cheese. I tried adding a few shreds to the top but I didn’t like how it looked.
Nancy says
Thanks for clarifying, Carolyn😘😘😘😘🥰
Melissa L. says
I love the looks and read of this recipe because I have 2 bags of coconut flour that I need to use up. I’m wondering what you think of substituting shredded mozzarella for the cheddar?
k says
If you read the body of Mellissa’s e-mail, you’ll read that she chose Cheddar cheese, and other strongly-flavored spices — to overwhelm the coconut flavor that coconut flour has.
I’m a fan of coconut flour. Personally, I don’t find coconut flour to have a strong coconut taste. I use flaked coconut in savory cooking (this is fairly common in certain cuisines) and coconut flour in baking…. Coconut “flavor” can accommodate both sweet AND savory foods!
So, to answer your question (even though I JUST read the recipe and haven’t had a chance to make it yet), I strongly believe that you can easily use Mozzarella as a replacement for Cheddar. You might have to add a sprinkle more coconut flour to absorb the extra moisture that Mozzarella has compared to Cheddar, but I doubt it. However, if you find coconut offensive to your tastes, you’ll probably want to overwhelm it as Mellissa does with garlic, etc.
Carolyn says
I am not Mellissa, I am Carolyn.
Kay says
Just in case people think Carolyn doesn’t read the comments 😉 very responsive , as always
Elaine A. says
Hi Caroline, was wondering what I could use to replace the whey protein? I cannot do whey.
Thank you,
Elaine A.
Carolyn says
Egg white protein powder is your best option.
Elaine Acierno says
Great! Thank you!
Carolyn says
Yep, should be fine.
Maria Preston says
Why is the shredded cheese divided? Also you referred to the cheese being grated in one line but shredded in the recipe.
Do you know the weight of the coconut flour or is it appropriate because of brand?
Carolyn says
Removed the divided (originally I was going to have you put some cheese on top but I don’t like the way it looked). If you use the metric conversion button, the weight of the coconut flour is right there. 🙂