Keto Coconut Flour Bread Recipe
If you're looking for a delicious, low-carb bread option, this Keto Coconut Flour Bread is a fantastic choice. It’s easy to make, gluten-free, and perfect for sandwiches or simply enjoying with butter. Coconut flour adds a subtle sweetness and a unique texture that you'll love. Whether you’re on a keto diet or just trying to reduce your carb intake, this bread is sure to be a hit!
Equipment
- Mixing bowl
- Whisk
- Loaf pan (8x4 inches)
- Parchment Paper (optional)
Ingredients
- 1 cup coconut flour
- 6 large eggs
- 1/2 cup melted coconut oil
- 1/4 cup unsweetened almond milk (or any milk of choice)
- 1 tsp baking powder
- 1/2 tsp salt
- 1 tbsp erythritol (optional)
Instructions
- Preheat your oven to 350°F (175°C). If using parchment paper, line your loaf pan with it to prevent sticking.
- In a mixing bowl, whisk together the coconut flour, baking powder, salt, and erythritol (if using). This ensures everything is evenly distributed.
- In another bowl, beat the eggs, then add the melted coconut oil and almond milk. Mix until fully combined.
- Slowly add the wet ingredients to the dry ingredients, stirring until you have a smooth batter. Don’t worry if the batter is thick—that’s normal for coconut flour bread.
- Pour the batter into your prepared loaf pan, smoothing the top with a spatula.
- Bake for 25-30 minutes, or until golden brown and a toothpick inserted into the center comes out clean.
- Let the bread cool in the pan for 10 minutes, then transfer it to a wire rack to cool completely before slicing.