Coconut Flour Bread Recipe

A loaf of coconut flour bread on a plaid cloth with several slices cut and laid in front.

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!

Course Side Dish

Cuisine Bread

Keyword coconut flour bread

Prep Time 15

Cook Time 35

Total Time 40

Servings slices

Calories 141kcal

Ingredients

2/3 cup coconut flour
1/2 cup whey protein isolate
1 tbsp baking powder
3/4 tsp salt
3/4 tsp garlic powder
6 large eggs
1/3 cup olive oil (or melted butter)
6 ounces shredded cheddar
1/4 cup water
1 tbsp melted butter (optional)
1 tsp Everything Bagel Seasoning (optional)

US Customary - Metric

Instructions

Preheat the oven to 350ºF and grease an 8x4 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

Storage Instructions: Store the bread, tightly wrapped, on the counter for up to 4 days or in the fridge for up to 10 days. You can also freeze this coconut flour bread for several months.

Nutrition