Coconut flour bread is one of the easiest recipes to start with when you start baking with coconut flour! This recipe makes one loaf of bread. You can easily double or triple this recipe and freeze extra loaves.
Coconut flour bread isn’t the same as gluten bread. It can be grainy and very dense, which is why we don’t use it for sandwich bread. This bread is best used for making toast and as a side with meals.
If you’re looking for a sandwich bread I suggest you try my keto sandwich bread recipe. It’s extremely easy to make and works wonderfully for sandwiches and hamburgers!
Honey is listed in the ingredients for this coconut flour bread, but it isn’t necessary. It will give the bread a light sweet flavor but you can leave it out if you’re watching your carbs or would like this to be a keto coconut flour bread.
If this is your first time baking with coconut flour you may think it’s odd that this recipe calls for such a small amount of flour. This isn’t a mistake in the recipe! Coconut flour absorbs a lot of liquid so it’ll double in size once you add the liquid ingredients.
Coconut Flour Bread Recipe
Coconut flour bread is one of the easiest recipes to start with when you start baking with coconut flour! This recipe is gluten-free, grain-free and dairy-free.
- Prep Time: 5 minutes
- Cook Time: 35 minutes
- Total Time: 40 minutes
- Yield: 1 loaf (12 slices) 1x
- Category: Coconut Flour Recipes
- Cuisine: Paleo
- Preheat oven to 350° F. Line an 8-by-4-inch loaf pan with parchment paper.
- Use a medium bowl, mix together all the wet ingredients, eggs, coconut oil, and honey (if using).
- In a separate bowl, mix together all the dry ingredients, coconut flour, arrowroot starch, salt, and baking powder.
- Mix the dry ingredients into the wet ingredients and whisk until the batter is lump-free.
- Pour the batter into the loaf pan and allow the batter to sit for 5 minutes. This helps the coconut flour absorb all of the liquid.
- Bake for 30-40 minutes, until the top is golden brown, until a toothpick inserted into the middle comes out dry.
- Allow the bread to cool in the pan for 10 minutes, then remove from the pan and let cool completely on a cooling rack before slicing for at least an hour.
- Store the bread in an airtight container in the fridge for up to 5 days, or slice the bread and store it in the freezer for up to 3 months.
- To unthaw frozen bread slices, remove the slices from the freezer and either leave them in a container in the fridge and they will be unthawed within a few hours or microwave at intervals of 30 seconds until thawed.
Each serving of bread is 2.9g of NET Carbs 🙂 Enjoy!
- Serving Size: 1 slice
- Calories: 147
- Sugar: 4.2g
- Sodium: 349.9mg
- Fat: 15g
- Trans Fat: 0
- Carbohydrates: 5.4g
- Fiber: 2.5g
- Protein: 5.4g
- Cholesterol: 186.5mg
Learn the basics of baking with coconut flour and try some of these coconut flour recipes!
Coconut Flour Bread Recipe FAQ
Can I use butter instead of coconut oil?
You can use butter in this recipe instead of coconut oil. Please be aware that butter will change the taste of the bread. Make sure you melt the butter and wait until it is cool just like the liquid coconut oil. If you don’t like the taste of coconut oil consider using refined coconut oil because it has no coconut taste.
How can I make this keto-friendly?
You can easily make this bread keto-friendly by using erythritol instead of raw honey or don’t add any sweetener. Also, don’t add arrowroot starch because it adds to the carb count of the bread. Beware the bread will have a more dense texture without the arrowroot starch.
Can I substitute almond flour for coconut flour?
No, you can’t substitute coconut flour 1:1 for almond flour. There are ways to convert a coconut flour recipe to an almond flour recipe but it would also require decreasing the eggs.
Why does this coconut bread recipe use barely any coconut flour?
Coconut flour is highly absorbent. Think of it like sawdust haha (you’ll understand once you start baking with it). Coconut flour recipes soak up all of the liquid so that’s why you need a higher amount of eggs and liquid ingredients. When you see a coconut flour-based recipe don’t be alarmed when the amount of coconut flour seems too low and DON’T be tempted to add more coconut flour unless you are used to baking with this special flour.
I’m allergic to nuts. Is coconut a nut allergy?
If you are allergic to nuts it makes sense to wonder if you can eat anything made with coconuts. Coconut is not a botanical nut; it is classified as a fruit. If you are allergic to tree nuts, please talk to your allergist/doctor before adding coconut to your diet.
I can’t eat eggs. How do I make this egg-free?
I have never tested an egg-free version of this recipe. You can try replacing the eggs with a “chia egg”, bananas, applesauce or whatever you usually use in place of eggs.
How to make an egg substitute:
- 1 tbsp of chia or flax seeds + 2.5 tbsp of water = 1 large egg.
- 1/4 cup ripe mashed banana replaces 1 large egg
- 1/4 cup of applesauce replaces 1 large egg
How do I store coconut flour bread?
It is best to store coconut flour baked goods in an airtight container in your refrigerator for up to 5 days. You can also keep them stored in your freezer for up to 3 months.
Can I double this recipe to make a larger loaf of bread?
Yes, you can easily double the ingredients and bake for twice the time to get a larger loaf.As an Amazon Associate I earn from qualifying purchases.