Keto Coconut Flour Bread

This Keto Coconut Flour Bread is a bit different from the regular low carb keto breads out there.

By different, I mean in taste and in texture because of the kind of flour that is used. Personally, I like this difference.

 

You can see more keto low carb bread recipes here.
 
This includes my popular Keto Low Carb Flatbread recipe!

 

Keto Coconut Flour Bread

 

I got the inspiration for this bread recipe after I posted the recipe for a low carb coconut pie crust. That recipe enlightened me to the world of coconut flour.

Coconut flour is really a flour of its own and a tasty one at that (I will explain a bit more later on).

This coconut bread recipe is one of the few bread recipes that are friendly to many kinds of diets.

We will not be adding any sugar to this recipe and as a result, this coconut bread is sugar free. However, this bread recipe is also friendly to other diets including low carbohydrate, keto, and gluten free diets.

 

Coconut flour really is made from coconuts.

It is basically ground up coconut meat or pulp that remains after coconut milk is made. I suppose that in a way, coconut flour was made by accident .

You could technically make your own coconut flour.
You would need to soak coconut flakes (unsweetened is my choice) and then use a food processor to process it down. Then, you would need to dry it out and bake it at a low heat. Or, you could buy coconut flour online, which seems easier to do in my world.

 

People always ask me if your can substitute coconut flour for all purpose flour.

When it comes to replacing all purpose flour with coconut flour in baked recipes, you will need less of the coconut flour than your would need of the regular all purpose kind. This is because of the coconut flour will absorb liquids more efficiently than all purpose flour would. So, as a result, to balance out the ingredients in your recipe, less of the coconut flour is needed.

There are several methods that you can use to know how much coconut flour to use in a recipe when you are replacing all purpose flour.

1. The first method is to simply use trial and error when it comes to using the coconut flour and balancing it out with the liquid ingredients.
2. Another way to is to use about ¼th of what the flour amount would be, then increasingly add more to the mixing bowl if the liquids seem to be not getting absorbed.
3. However, my personal favorite way to judge the amount of coconut flour that I will need is to look at the packaging for the suggested amount from the manufacturer of that specific coconut flour.

 

Here are some tips for using coconut flour.

I just mentioned that there could be a bit of trial and error when you use coconut flour as it is more prone to holding on to moisture than other kinds of flour. This includes all purpose flour and many of the low carb or gluten free flours that you may be use to using in recipes.

1. I already mentioned that coconut flour is not a 1:1 substitute for all purpose flour. It is best to use ¼ th of the needed amount of flour ( ie ¼th of a cup to every cup) in a recipe and then increase it as needed.
2. It is the fiber that is in coconut flour that causes it to absorb the liquids unlike any other kinds of flour can. As a result, the batter may be a bit harder to mix than with other kinds of flour.
3. Coconut flour is a gluten free flour and as a result, it will affect the binding and consistency of what it is used in. Adding eggs (additional to a normal recipe) is the perfect way to both add liquid and binding to a recipe that calls for coconut flour.
4. Coconut flour can be refrigerated or frozen to make it last longer.
5. The absorption of liquid that comes coconut flour comes with a few other considerations.
   Sifting coconut flour allows it to breath better when it is combined with other ingredients. Also, baked goods should not be stored in too tight of a container.
6. Lastly, please make sure that you are using coconut flour that no other ingredients in it, such as flour (a blended product and not 100% coconut flour)

 

Gluten free flours can often cause a green tinge in baked products.

This green tinge is caused by a chemical reaction that takes place between the gluten free flour and the leavening agent that is used. In the case of this recipe, we are going to counteract this by adding a bit of vinegar to the mix.
 

Here are some similar recipes that you may also like.

 

• How to make Keto Low Carb Flatbread.
• Easy Keto Cloud Bread.
• Keto Low Carb Mug Bread.

 

Keep up to date with my recipes

 

You can check out my guide on baking with sugar alternatives on Amazon
 

I have some great tips on which alternatives may work in a recipe such as this one.

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The recipe for Keto Coconut Flour Bread

I mentioned above to please make sure that you are using coconut flour that no other ingredients in it, such as flour (a blended product and not 100% coconut flour). Using anything besides 100% pure coconut flour will certainly affect the results of this recipe.

I also mentioned that coconut flour is not a 1:1 substitute with other flours including all purpose and other gluten free flours.

As a result, there could be a bit of trial and error when you use coconut flour as it is more prone to holding on to moisture than other kinds of flour. This includes all purpose flour and many of the low carb or gluten free flours that you may be use to using in recipes.
 

What you will need to make this coconut flour bread recipe.

 

• Coconut Flour- ½ cup.
• Baking Powder- ½ teaspoon.
• Salt- ½ teaspoon.
• Eggs- 6. Vegan diet followers can try an egg replacer for baking however, I have not tested this approach. Please let me know if you try it. Please read the packaging to see if you need to add a binder.
• Vinegar- 2 teaspoons.
• Coconut Oil - ½ cup, (measure then melt). Add this to the other ingredient when it is liquid at room temperature.

How to make Keto Coconut Flour Bread

 

• Preheat your oven to 350 and prep a 9.5 X 5 bread pan well for nonstick. I am (almost) always a fan of Parchment Paper .
• In a medium mixing bowl whisk or sift together the coconut flour, baking powder and salt.
• Next, in a mixing bowl, blend together the eggs, vinegar and the melted coconut oil that is at room temperature.
• For the next step, we will add the dry ingredients from the first mixing bowl to the bowl with the wet ingredients. Do this by adding half of the dry ingredients at a time, stirring gently between additions.
• Bake your bread for 45- 50 minutes or until it begins to turn golden. Allow the bread to cool before slicing.

The Recipe Card for Keto Coconut Flour Bread

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Nutritional Information is only an estimate and can vary especially with ingredients that are used.

This delicious tasting sugar free, gluten free, and Keto diets friendly Coconut Flour Bread is easy to make and tastes great!

Please see recipe post for further details on this recipe.

You can see items that have been featured on my Sugar Free Sunday Spotlight here.