Keto Bread recipe makes a single serving of bread that’s only 2.8g net carbs and only takes 10 minutes!
I love recipes that are easy and only take a few minutes to throw together. I’m a busy mom and I don’t have a lot of time bake during the week so when I need a gluten-free sandwich bread, burger bun or pizza crust I make this recipe. This easy keto bread recipe is a great substitute for regular bread!
Enter the keto sandwich bread! This recipe makes two pieces of flatbread, enough for one sandwich, burger or two small pizzas. This quick and simple keto sandwich bread recipe is made with only 5 ingredients, coconut flour, coconut oil, eggs, baking powder, and salt. You can mix this recipe up in just a minute and have freshly made sandwich bread ready in less than 15 minutes! Double, triple or quadruple the recipe for batch cooking and toss them in the freezer for future use!
I started cooking with coconut flour several years ago and I have to say, I wasn’t impressed at first. My bread and cookies were extremely dry and crumbled easily. Not so tasty!
After a lot of recipe testing, I found that there are a few things to keep in mind when baking with coconut flour.
- Coconut flour is very high in fiber and very different from wheat flour. When baking with coconut flour you only need to use 1/4 the amount of flour you would normally use in a recipe. For example, if your recipe calls for 1 cup of wheat flour you would only use 1/4 cup of coconut flour in that recipe. Coconut flour also soaks up liquid so you’ll need to add more milk or water and use more eggs to bind the ingredients together.
- Eggs are a very important ingredient in coconut flour recipes because they bind the ingredients together. Without eggs, most coconut flour recipes will crumble apart.
- When making your batter allow the flour to soak up the liquid ingredients for 5-10 minutes. I find that my baked goods come out more evenly baked when I do this.
- Coconut flour can be a little clumpy. Sifting it before measuring can make a big difference in how well your recipe turns out.
Keto bread ingredients
I’ve already talked about coconut flour a fair bit, but it’s also worth emphasizing that buying the right coconut flour is important for a quality result. (You can also make your own coconut flour.) Same with coconut oil – for best results, when I have enough time, I will sometimes even make my own coconut oil at home. I also prefer to make my own baking powder when possible.
Aside from those, you just need a tiny bit of sea salt and one egg.
This recipe is delicious and straightforward. Enjoy!
Looking for more coconut flour recipes? Try one of these popular recipes:
- Easy Keto Cornbread Recipe
- Keto Doughnut Recipe (Fathead Coconut Flour Dough)
- Coconut Flour Pie Crust
- Or just check out the full roundup of top coconut flour recipes
Keto Bread Recipe (Single Serving)
Keto bread doesn’t get any easier! Enjoy this delicious low carb bread recipe made with only 5 ingredients. Cooks in less than 15 minutes!
- Prep Time: 3 minutes
- Cook Time: 10 minutes
- Total Time: 13 minutes
- Yield: 2 slices 1x
- Category: Bread
- Cuisine: American
- Diet: Gluten Free
Ingredients
- 1 1/2 tablespoons coconut flour
- 1 tablespoon coconut oil, melted
- 1 egg
- 1/8 teaspoon sea salt (Edit: The original recipe called for 1/4 teaspoon of salt. After further testing we felt like less salt was needed.)
- 1/4 teaspoon baking powder
Instructions
- Preheat oven to 350 degrees.
- Mix coconut flour, sea salt, and baking powder together until combined.
- Add egg and melted coconut oil and mix well.
- Let batter sit for a few minutes to allow the flour to absorb the liquid.
- Scoop half the batter on baking pan and use a spatula to spread batter into a circle the size of a bun.
- Repeat using the rest of the batter. Bake for 10 minutes or until golden brown.
Notes
Nutrition Facts
- Serving Size: 2 slices
- Calories: 240
- Fat: 20g
- Carbohydrates: 6.6g (2.8g net carbs)
- Fiber: 3.7g
- Protein: 7.8g
Originally published January 5th, 2012 and updated with newer images and videos May 25th, 2022.
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I read this article without pause. Successful. Congratulations.
I’ve been making these coconut flatbreads for a while now and they are delicious and very easy to make. I usually triple the recipe and make 6 little flatbreads at once. I have tried substituting ground flaxseed & water for the eggs and it will work but the finished product isn’t quite as good as when I use eggs. I do wonder how ground chia seeds & water might work? I might try that sometime with white chia seeds just to preserve the look of the flatbreads. Thanks for a great recipe!
Thanks for sharing the flaxseed idea Mary. How does the final result differ from eggs?
I really like this recipe as a starting place to be tweaked for the mood. I just made it with spices (paprika, garlic, Italian herbs, pinch of salt, and nutritional yeast). I doubled the recipe, used one tbs olive oil and one tbs milk (I only had coconut), and an having it with some chicken veggie soup. I also like it with Thai or South Indian spices mixed into it.
I plan to make a sweet version with lemon zest, lemon juice and a little molasses and/or honey, and drizzle with a raspberry sauce.
I also want to try a rosewater, rose syrup, cinnamon, cardamom version.
It does have a strong eggy coconut flavor, which is to be expected with the ingredients. I’m going to play around with egg substitutes like applesauce and chia “eggs” to change the flavor balance.
This recipe is delicious! I did use EVO instead of coconut oil, because that’s what I had. I had no problem with it be crumbly, I think the sifting and resting had a lot to do with that, as it was moist and spongy.
Keypoint: follow the instructions to the letter! Maybe don’t preheat the oven until the mixture is made, that way you have to give it enough time to absorb the liquids.
I’m wondering, would a tad more baking powder (regular old store BP) make it fluffier? I will try this single serving recipe again before I start converting to larger batches, so I will try to see what happens with more BP.
Its all runny. But I’m hopeful. Could this be as a result of the types of coconut flour available to different people?
Thank you for providing nutritional info!!! I asked you about that in a recent personal email.
?
I wasn’t blown away by the results, but I definitely see the potential. I may have made a mistake, and I did swap the coconut oil for olive oil. I maybe didn’t flattened the dough in the pan enough as they came out like crumpets, and may have cooked too hot as came out a bit dry. But when I realised that after eating all of it, and another similar sized recipe that uses a microwave all in one sitting, I was full. And my net carbs was 6g, and when I compared that to a thin slice of pork gala pie I had had earlier which left me not nearly as full, the net carbs after that was 10g for a single thin slice. So my flat bread and crumpets yielded about 5 slices in all and we’re 6g, and the thin sliver of regular pork pie came to 10g, I’m definitely looking forward to experimenting further, thanks for the recipe 🙂
Love your recipes! I’m not much of a baker so I appreciate the ease of your recipes. I saw you were trying egg free versions also. Have you tried a GF Xantham gum? It seems like a good binder, but per my second sentence, I could be way off. LOL Thank you for your hard work!
Thanks for the recipe. With 1/8 teaspoon salt they became too salty, I would recommend one pinch instead.
Just tried it and very pleased with the results. Stays together nicely so you can have it as a sandwich. The flavor is mildly coconutty which I expected and that’s ok. I will definitely be making this again. I can see these having multi-purposes! Thanks for sharing!
Hi, this sounds great but such a waste of energy to heat a whole oven for one tiny bun.
Can we not mix a big batch and freeze the rest to pop out as needed. I’m cooking for 3 adults and would certainly help in time saving and utility costs.
1 minute in the microwave in a mug. Dump it out and slice in half. It works like a dream.
What’s the recipe for an entire loaf?
GREAT RECIPE!, COULD I USE CHIA SEEDS OR A GELATIN EGG SUBSTITUTE?, TRYING TO DO GO DIARY FREE & EGG FREE.
Hi Kelly! I’m also dairy and egg free and I’ve been experimenting with making this recipe vegan friendly. I haven’t quite got the recipe down yet. I will update it when I do! 🙂
Stop torturing yourself and eat normal shit. Vegan propaganda just doing shit to your health. You get no nutrients in your diet. And u only eat processed foods and gmo grains that take away land from our native animals.
Hi Cyanide,
I’m not vegan… I’m allergic to dairy and sensitive to eggs. I eat meat and bone broth and a lot of veggies. 🙂
Great recipe! I’m sensitive to gluten and that’s a delicious way to get some bread 🙂
Wow, Cyanide, clean up your language.
Wow, we should also keep in mind the amount of carbon footprint created by animals being fed on vast tracks of land. The way human beings ill-treat animals, by keeping them shackled in pens, or pegged down by nets. Just so they can get fat, quickly. I eat meat, in very small portions, I’m on a farm and all our cows are free range. We never remove the calves from their mothers either. They live a glorious life. But the point I’m making here Cyanide, please be courteous on social media, there are people out there who are unable or prefer not to eat animal flesh. Also, all food that grows naturally, is good for us, but you do get the bad food, (for which you could use your expletives) it’s usually highly processed or treated with preservatives. But I wish to applaud Coconut mama for being so diplomatic in her response to you. May y’all enjoy Coconut mama’s recipes ?
Wow , Cyanide!!
Some people have no choice, I have to make recipes like these due to my son being severely epileptic and being on a keto diet is the only thing saving his life.
Without being rude maybe you should stop being judgemental and take a moment to broaden your very narrow mind!
For some of us this diet is not a choice. Some of us have food allergies. I would rather eat wheat if I could but anaphylaxis is not fun.
Wow-your name certainly fits your attitude. Some of us are allergic. Believe me…it is NOT our choice.
Amazing recipe followed to the T.i baked it at 200c for 20mins.my oven doesn’t have beyond 250c.unless u meant 330F.haha.
Some of us go into anaphylaxis if we eat wheat. This way I can still have a sandwich and will be able to breathe afterwards.
I just made this! Wonderful! I used a powder egg substitute and turned out perfect!!!
I would love something egg free. I’m allergic to egg yolks. Would the recipes work with egg whites only?
Great recipe, Tiffany!Thank you so much! It’s gonna be my staple from now on…
Made my first batch this morning out of 6 T of coconut flour, which was x4 portions. It looked a little too runny, but turned out delicious and we ate it with my husband (both on Keto) all at once with homemade chicken liver pate. They didn’t look exceptionally good, but were so outstanding on taste, that I decided to go for another batch and this time tweaked a recipe a bit and the way to make them really beautiful and satisfy our aesthetics as well… 🙂
Made again x4 portions batch, but instead of 6 T of coconut flour used 7 T (all the rest of ingredients were just multiplied by x4, except for the salt, – added very little after all the comments above).
Baked in the oven on 360*F for 30 minutes,in a very shallow silicone square pan, separated in 2 compartments and… voila!!! They came out just like 2 perfectly shaped rectangles with rounded corners, probably 1/2 inch thick, then I cut them in equal 4 pieces each, getting 8 total, with a serrated pizza roller-cutter, now we are enjoying not only great taste, but it looks like out of bakery… not very modest statement, but at least truthful… 🙂
If you’re interested to see the photos, shoot me an e-mail, i’ll share and you’d probably add to your pictures as an option for how to shape…
I would love to try your recipe. Can you please share it with me? With pictures?
Can you send me your recipe and I’d love to see pictures. I wanted to know how to bake more at one time because I have a bigger family.
I would also like to make larger batches. Please send your recipe and pics. Thank you, JoAnn
I too would love this recipe. thanks nellie
Could you share your pics and recipe with me too. Thanks!
This sounds interesting! Will you please post your adjustments and pix on this recipe?
I just made this but it took 20 min. in oven. Next time I will try fry pan. Eating it warm with butter. Tastes great, thank you.
For those of you wanting the calorie and nutrition information place this recipe in the below calculator:
https://www.verywellfit.com/recipe-nutrition-analyzer-4157076
I converted 1.5 TBS of coconut flour to 22.18 grams since that is what the calculated wanted instead of TBS and chose nuts.com coconut flour.
I calculated this for a 2 serving and got:
Nutrition Facts
Servings: 2
Amount per serving
Calories 137
% Daily Value*
Total Fat 10g 13%
Saturated Fat 7.5g 37%
Cholesterol 82mg 27%
Sodium 157mg 7%
Total Carbohydrate 7.7g 3%
Dietary Fiber 4.3g 15%
Total Sugars 1.1g
Protein 4.9g
Vitamin D 8mcg 39%
Calcium 39mg 3%
Iron 1mg 3%
Potassium 93mg 2%
Thank you Kathy S, for a very cool tool!! I love how simple that makes it to analyze nutritional content of any recipe!
This flatbread was super easy to make and tasted great! It tasted a little sweet and “eggy”, like egg bread or egg bagels which I like so am ok with. The texture was a little spongy which, again, I am ok with. I used the bread to make a BLT and it was delicious. Thanks for sharing such a good, easy recipe which I will be making again.
Hi again ! I’ve been experimenting this afternoon & tried cooking the flatbread in the microwave. Not so good !!!!
For the second experiment I used a frying pan / skillet which was more successful !.The trick is to start with the frying pan well oiled even if it’s a non-stick . I slightly tilted the mixture once it was in the pan so it wasn’t massively thick but enough so that it would hold it’s shape for flipping over. I had the heat on very low so it would have time to cook through properly on the bottom without burning and then flipped it to finish the other side. The consistency was a breaded omelette which was very light.Not bad at all ! It would certainly be a lot quicker & less expensive than waiting for the oven to reach the right temperature and then cooking it for all of 10 mins , unless one did a whole batch or waited til the oven was on for something else. HOWEVER , the flatbread cooked in the oven is really the best and more ” bready” obviously !
For those who don’t like the grittiness of the coconut flour. I sift the flour and there’s some ” grit ” left behind, not very much but that might be the answer.
Today I made the basic recipe but instead of coconut oil I used 1Tbsp oil from a bottle of sun-dried tomatoes . It wasn’t too bad.
Wow, thanks for sharing all your experimentation with us; I am often afraid of experimenting with these recipes that have coconut flours, so it’s fun to see the different possibilities. Makes me not mind getting in the kitchen after a full day of teaching high school!
Thanks again!
I had a WONDERFUL time in the kitchen this morning experimenting with different additions to your recipe ! The first was the basic recipe doubled adding 1tsp dried thyme ,a sprinkle of dried mixed herbs and some left over grated Parmegiano cheese . Yummy !
The second one I doubled as before adding thyme only, but this time I used 1tbsp melted coconut oil and 1tbsp Basil oil ( It was possibly best to have used 1 &1/2 tbsp coconut oil and 1/2 tbsp Basil oil as the Basil taste was quite strong ) Nice ‘though.
The third one I doubled but used 1tbsp coconut oil and 1tbsp Garlic oil and just added cheese. The garlic and the cheese came through very well !
On a last note I used a silicone baking mat which was absolutely brilliant . No chance of anything sticking at all ! I just used the back of a metal spoon which made the spreading very easy.
I can see I’ll be spending a lot more time in the kitchen experimenting with this marvellous recipe . I haven’t tried what you guys call a”Skillet”. We ,over the Pond, call it a frying pan. That’s the next experiment . If it works that would save having to use the oven . I might try the microwave too but bake it flat not in an microwave egg-cooker as has been suggested. I like the flatbread .
6 1/2 years after you posted this, it’s still getting 1st-time readers like me! It’s wonderful, and all the comments about variations — and spices and herbs to add — are helpful, too. Thank you!
Why is there no nutrition information for this??
Clearly never made by the author, nothing about this works! Wrong Ingredients, all crumbly.
Poor, don’t bother making
I’ve made this many many times and it’s always been great.
I made this today, and it came out great, thanks! It was golden brown on the bottom. The only thing I’ll change next time is not to even put in 1/8 tsp of salt, perhaps just a sprinkle instead.
It’s definitely delicious, could you reply to the questions on nutritional content please from several people – thank you!
Scroll up a few comments – there is clear nutritional panel and a link as well…
I make this all the time and never have any problems with it. It’s so easy to make I even whip up a couple of pieces in the morning before work for toast or a sandwich.
I’m not the author, I just made it doubled the recipe, pan fried it like a pancake, and made and awesome low carb ham and cheese sandwich.
Well, after 14 minutes without any sign of it turning “golden brown”, I pulled them out of the oven. What I had was basically coconut+egg in flavor (no surprise there), with a crumbly texture that did not resemble bread/flatbread in any way.
This is how mine came out it tasted almost like a cookie. I think I can turn this into a cookie recipe, very powdery/dry in my mouth. I had to trash them maybe I need to try again l
loved this. added a teaspoon of hemp seed. tried it again with fresh rosemary. i did switch the coconut oil for olive oil. amazing!! i can see so many combinations with this recipe.
I tried these last night for the first time and am seriously impressed! They actually have the texture of bread and totally satisfies my craving for bread. I quadrupled the recipe to make some extra and I used it this morning to make one amazing breakfast sandwich. Yum!
This is definitely for people who have forgotten what food tastes like. I’m going back to McDonald’s. Ew.
You think McDonald’s highly processed and cholesterol filled food is better? Now that’s Ew, but enjoy. These recipes are for GREAT for us who are using real ingredients to make real food. No recipe may hit everyone’s liking, but if you tweak the basics as others are doing here you may find your taste bud match. People need not be so fast to blame the recipe either when it doesn’t come out right the first time. In most cases I’ve found that it could be user error and with correcting my steps I get what the recipe states I should get. Happy eating!
I have just started the keto diet or my version of low carb; use a blend of Atkins recipes, keto recipes and diabetic cooking. This is the only “bread” I can get my husbands approval on, the others are too eggy or cheesy. I will be taking this basic recipe and playing with it so he can have his favorite foods and they will be much healthier for him. Thank you so much.
I’m glad he likes it, Robin! Thanks for sharing 🙂
I’ve tried several bread recipes using eggs, too eggy tasting, cud you use just egg white??
Dying to try this but, looking at your comment on the salt content, would just want to point out that 1/4 is double of 1/8. Maybe you meant the other way round. Thanks for this recipe though. My son’s girlfriend is gluten intollerent so I can surprize her with this.
These are wonderful with scrambled eggs ( I sprinkle some dried mixed herbs into my scrambled eggs..yum! )
Mine came out great the first time but I did reduce the salt to a pinch. I will make bigger batches next time!
This is so good!!! I’ve been looking for a bread to use with my cream cheese and green olive spread and this was perfect!!!!
Can you tell me what the macros are for this bread?
How many calories are in this the standard two flatbreads please
Really good and easy. Our first Coconut flour recipe. Total time 15 minutes. Thank you!!!!!!!!!
Used this to make my tuna salad lettuce wrap into a keto friendly tuna salad sandwich. That hit the spot!
I doubled this, using olive oil instead of coconut oil. I also added a Tbsp Nutritional Yeast Seasoning for a hint of cheese flavor. I see me making this A LOT.
Thanks for the comment, Lisa! I’m going to try it with nutritional yeast next time. 🙂
Allergic to eggs. does it work to use “flax egg” Some recipes wrok great with a flax eggs many do not. so just curious if you know of anyone who has tried making it that way. Thanks
We have made these with flax egg and they turned out okay. A little crumbly compared to the original recipe.
I have made with flax egg …I use flax egg, cinn, banana, coconut flour , coconut oil, almond flour salt and vanilla and baking soda….I make a sweet cake and it’s awesome…for savory I have used flax egg as well and smoked paprika gives a great flavor…but what helps is using another flour source like Teff or almond or millet …because coconut flour is gritty and you need that balance….also using sweet potato makes a wonderful sweet or savory flat bread or biscuit .
Not impressed by this recipe. I don’t think it should be called “flat bread”. It’s more like a fragile pie crust. Not suitable as a “bread” replacement at all as it falls apart at the slightest touch. I followed the recipe to the letter and made a triple batch. Tripling the salt made it far too salty. Not a good recipe.
You can’t just triple a recipe and then expect it to turn out right like you said it was salty …your better off making 3 separate batches…I have been baking for thirty years and doubling or tripling a recipe you need to make adjustments …baking is a science…try it again with a single batch ill bet you will be surprised at the difference
this recjpe was great? I DOUBLED THE RECIPE USED LESS SALT N I SPREADED IT IN A CIRCLE WITH A RUBBER SCRAPPER N I MIXED IT WELL. CAME OUT FANTASTIC AS A SANDWICH BREAD REPLACEMENT
HI TIFFANY, PARCHMENT PAPER KEEPS ALL BAKED GOODS FROM STICKING AND PREXERVES UR PANS
Just started my GF life this week, and this was my first try at a GF bun. I will be making it a lot, it was pretty darned good! Thanks!
So happy you liked this recipe, Suzi! Thanks for taking the time to leave a review 🙂
omg. I just made this and I don’t know if I can live without having this every single day. So simple and delicious!!!!! Life changed.
You are awesome
Just made your Coconut Flower Flatbread recipe for the first time. I quadrupled it. This turned out great! Very tasty with a texture a lot like corn bread pancakes. My wife and I had them as buns for a burger. I love the coconutty flavor, the quick prep and baking and everything about it. Thanks, I’ll be interested in checking out the rest of your recipes.
Hi, I quadrupled this as well. Mama told me years ago, when you double a recipe you never double the salt. I’m not a baker, so. I figured, with the baking powder being quadrupled I thought that would add a bit of salty flavour. I left it at 1/8 salt. I baked in oven for a little over 10 minutes. Golden brown on the bottom. Very Very tasty. Had it warm out of the oven with butter on it. I did think it was a little crumbly to use as sandwich bread. Can anyone give me tips about how to make it less crumbly? Should I have left it in the oven a little longer, added a little more coconut oil? A bit more baking powder? Did taste good. Thank you!
Could these be used as a pizza crust?
Yep!
Quick question: if you make extra of this recipe to freeze, is there anything special that needs to be done to thaw it or can it just be popped in the microwave for a few seconds or so? Thanks!
I set them out the day before to defrost. I haven’t tried microwaving them. Please let us know how they turn out if you decide to try it!
i dont have coconut oil and baking powder, Im just wondering if the dough is very soft inside?
i tried without, only water, salt, eggs. mine is very soft, seems underbaked.
was in @ 400 C for 25 minutes. the edges started to turn very brown. I use very small amount to test with 1 egg. maybe the baking powder does the trick?
I will report what happens when i buy it. alright peace
Thank you so much…I’m trying to eat healthier and your site is really helping me.
I recently gave up bread March 22, 2017 and don’t think I will ever go back. I feel better, etc. I love coconut wraps and even better coconut flat breads. SO EASY to make.
Keep the awesome videos coming.
Do you have the carb count on this bread?? Per slice I guess..
Hi Tiffany. I love this flatbread! Thanks very much for sharing it with us.
I wonder whether anyone can help with the following, however…
I made this recipe approximately twenty weeks in a row – each time with no problems. Then the baking powder I had prepared finally got fully used up (I used Coconut Mama’s three-ingredient baking powder recipe), and I decided to buy some ready-made baking powder from a store to replace it.
I then noticed that my following two flatbreads were quite badly stuck to the baking trays, and I ended up having to scrape the flatbreads off the trays in bits. I thought to myself that it must be the baking powder that was causing the problem, because nothing else about the recipe or method had changed at all.
However, the strange thing is that after I had ditched the store-bought baking powder and made Coconut Mama’s baking powder to recreate what I was doing before, resulting in successful flatbreads, I still had to scrape my flatbreads off the trays in bits again. So maybe the baking powder wasn’t the problem after all.
I’m confused by how I no longer seem able to bake these properly, even though my first twenty or so attempts were successful. Does anyone have any thoughts on what I may be doing wrong? Or have I just lost the magic?!
Do you bake directly on the try? Maybe use baking paper!
Steven, if you live in the south I’d say it may be the humidity. I spent my first 31 yrs in California, baked before I could even reach the counter, moved to south Carolina and got gobsmacked the first summer trying to bake in the humidity. It screws everything up, things stick, don’t rise, bake unevenly…… It sucks.
I tried it with the flax egg replacer and I am super surprised at how well it turned out!! baby and me are sick with a tummy bug so couldn’t have come across this at a better time. I also used olive oil cuz I didn’t want it to be too coconutty. I put some pumpkin seed protien powder on it and we had it with veggie broth. perfect dinner for our sick bellies that cant have gluten!! I’m so happy about it despite feeling like straight garbage, thank you so much I’m beyond grateful.
I tried it with the flax egg replacer and I am super surprised at how well it turned out!! baby and me ate sick with a big so couldn’t have come across this at a better time. I also used olive oil cuz I didn’t want it to be too coconutty. I put some pumpkin seed protien powder on it and we had it with veggie broth. perfect dinner for our sick bellies that cant have gluten!! I’m so happy about it despite feeling like straight garbage, thank you so much I’m beyond grateful.
how do you think this would work with flax egg replacer? do you think itd hold up or crumble when I tried to eat the sandwich?
Do you have a carb count on this recipe?
I have never in my life had coconut flour anything or coconut oil. However, my lab tests came back today and they discovered I have a sensitivity to basically every friggin’ grain on the planet. I went nuts for the last week when I finally decided today I had to have a sandwich! I came across this recipe, and within an hour (trip to the grocery store for ingredients included in that time), I was biting into a great ham and turkey sandwich with this flatbread. Thank you SO much, Tiffany! 😀
Watch out for gums as well for allergy which can be in a lot of breads and products…ex Guar gum…there are few of these gums will make u sick….
I added black sesame seeds, you can taste the coconut , has a biscuit like taste, pretty good. I added a mid spice blend(peppery), and black sesame seeds.
hi there. I don’t see a link for making homemade baking powder.
Google it.
Hi Tiffany
My coconut flatbeds are in the oven, I’ve turned them after 10 min as they look a bit oale, will they crisp up once Cooled. ????
Just made two mini pizzas for my 2.5 year old. REJECTED. One bite and spit it out and was so upset with me. I tried it. The taste of coconut was overwhelming, even drenched in tomato sauce and cheese. Honestly I would not eat it myself. Texture was acceptable (per coconut flour standards, mildly spongy and dense) and they held up fine (did not crumble). I think the problem was using coconut oil for the oil in the recipe. Bummer. I wish I could rate it higher but it just did not taste good.
If you use refined coconut oil (basically not virgin coconut oil) it shouldn’t have that coconut taste. I’ve cooked and baked with the refined coconut oil before with excellent results (I don’t at all like coconut flavor), but the other night I accidentally used the virgin stuff in a spaghetti recipe and ICK! Was it ever disgusting! Haha, moral of the story….the wrong type of coconut oil makes all the difference 🙂 -blessings
I used organic virgin coconut oil, and these were a little coconut flavour, so next time, I’ll use refined. I have a lot to learn about these products. I might sift the flour next time, but noticed people using other types of flour, which I might try. I have: Blanched almond meal flour, White Rice Flour and Whole grain oat flour.
A tip I can offer to others. Nothing sticks to this pan. Love it!
https://www.homedepot.com/p/Starfrit-Rock-Reversible-Grill-Griddle-Pan-060739-003-0000/206540946
For your coconut flour flatbread please tell me if baking sheet should be greased or ungreased. Thank u
Doubled the recipe and made 2 pizzas with it. It was perfect! The taste was great, super simple and quick to make, and it held up nicely on the grill when my hubby grilled my pizza to cook the toppings and melt the cheese. Thanks!
I have used this for a pizza shell as well as for sandwich bread. I love your recipe, it’s so quick too.
Do you put the dough directly on the baking pan? Do you need to oil the pan first? Is the texture suppose to be like cookie dough after mixing up the batter?
I just used parchment paper, and it worked great!
Are there any carbs in this recipe?
I bought some 100% organic coconut flour, because I am doing a keto diet, and the label says, per 2 tablespoons, total carbohydrates are 9 GM’s. 6 GM’s are fiber, so don’t count. So only 3 GM’s per two tablespoon serving. If you do the math, you can figure out how many carbs.
mine completely fell apart. not good for sandwiches. but pretty tasty.
Don’t understand! Why only 1 1/2 TABLESPOONS Coconut Flour for a WHOLE BREAD??
It’s not for a whole loaf of bread. It makes 1 serving; which is 2 flat breads
Thanks, I’m going to try this recipe. How long will it keep & does it have to go in the fridge?
Is there anything we can supplement for egg if vegetarian?
Haven’t personally tried it, but I think you can use a mix of ground flaxseed meal and water to replace egg in baking.
Ever thought of using soaked chia seeds. It’s a suggested use on a package that I have for use as an egg substitute in baking and cooking….I have yet to try it, but it could work.
Thank you so much for this recipe. I made it last night and was so pleased with how it turned out. I added a little garlic powder and chili powder for extra flavor. This will definitely go into my meal rotation!
Thanks for sharing, I made them today and it turned out great! I am making sammiches tonight!
Do you have any information on the carb or calorie count for the coconut flatbread? I hate dieting but this looks like a doable option for me.
I just made the flatbread again. The first time as per recipe, this time, since at my daughter’s changed a bit. I’m not fond of cocnut flavor and her cocnut oil definitely tastes of coconut, so I used olive oil. They had no baking powder, or ingredients to make it, so I did without. Also added some tumeric and oregano and it was sooo good. So happy to know I can do these and not have a coconut flavor and make a sandwich so easily, or maybe toast, something fill the empty spot I was afraid I would have while trying to give up gluten.
Wow. Turned out GREAT. I was so afraid to try after i made a coconut flour “tortilla” off allrecipes thatbwas basically either a super fried egg, or if you added more ingredients a scramble,at best. No fixing.
But this? First time, came out perfect. I just made it into one instead of two. Thanks so much for the great recipes you share. Ill be making many im sure
I’m glad you liked this recipe, Doxie! Thanks for taking the time to comment. 🙂
I made this for the first time today. I was pleasantly surprised at the outcome. The texture was dense like a wheat flour flatbread. It held together well and did not crumble. (I was expecting biscuit-type crumbling.) In appearance, it looked very similar to corn bread.
I’ll definitely be making it again. Thank you!
I am wondering if you could spread it out in a pan (like one would have for thin brownies) and after it is baked cut in squares. More like a slice of bread. Have you ever tried that? I’m not a very creative or brave cook…
Has anyone made a large batch and tried freezing these? I tend to do that with most of my recipes.
Could I sub avocado oil instead of coconut to make it less of a coconut flavor? I made it tonight for pizza and it’s pretty good! But tastes like coconut pizza…
I just made with olive oil and no baking powder and they were very good. I don’t like coconut flavor either, so I was very much happier with what I made today, versus my previous batch as per recipe. I am going to try to make a larger batch and freeze them.
I used unsweetened almond Milk in place of the oil, and it came out great. And reduced the calories/fat.
Did you use the same amount of unsweetend almond milk as oil? Thanks.
Found out my daughter and myself have gluten sensitivities. Made this today and it is super easy and good, but it seemed very salty. I plan to omit the salt next time, but I know baking powder is salty as well…can that be omitted as well? Or is there something less salty I can use in its place? Thanks so much for this!
Why does it seem that my recipes using coconut flour seem “gritty”. Is this the normal texture as I’m having problems with it personally, but love the low carbs and taste but cant get past the texture. Do you have suggestions to help , as I don’t want to give up on the coconut flour.
I just bought a large bag of coconut flour to try to get away from flour. I made these this afternoon, and was surprised at how good they were. I wish I liked the flavor of coconut better, but am going to try adding some different spices and seasonings to get other flavors out of it. Thinking of making pancakes in the morning, and they should be really great.
LOVE love LOVE! Just made this – it’s amazing! Finding savory anything on a GF diet is killer. Coconut meets savory – it’s beyond perfect 🙂 Thank you!
Are you sure its 1 and half tablespoons of flour? It seems a small amount.
Do you measure the coconut oil after its melted .
Thank you so much for this. I have been Paleo on and off for 3 years. Bread products are still difficult for me to refrain from eating because so much of my life has involved baking and sharing baked goods. I miss eating cornbread with chili and bacon avocado sandwiches, biscuits and jam, and pizza. It is not just a taste thing but the enjoyment of simple foods such as these I used to make from scratch. I am fine without cookies, cake, etc., as fruit is definitely sweet enough now!
My favorite uses for these include biscuits with butter and jam or honey, and definitely bacon, egg, and mushed avocado sandwiches. For the biscuits, I build up the round into a small biscuit shape and bake for a couple more minutes.
Thank you again! Recipes such as these are key for staying true to the grain-free way of living. Although I only eat these on occasion, I feel satisfied knowing I have found such a great substitute for wheat-based baked goods.
looks great, but could I use bicarbonate soda can’t find baking powder in france, will try it today anyway will let you know. did a raw cheese cake yesterday….. so rich can only eat a very little, I have cholesterol was wondering if coconut oil is Ok.
I know this is an old post but couldn’t help but comment, after I laughed. Everyone has cholesterol, thank goodness, because your brain can’t function without it!! There’s what is called “good” and “bad” cholesterol though. Stay away from omega 6 oils like corn and canola oils (and even olive oil that’s in clear bottles), but coconut oil is great. Avocado oil is great too, but rather pricey, and you need to be sure it’s fresh, similar to olive oil. There’s a lot of misconception about cholesterol, which your liver makes daily because you really do need it! Read some info from nutritionists, like Dr. Axe or Dr. Jockers; you’ll learn a lot!
Update: Hack #1, more coconut flour ( total 1/4 cup). Result? I’m a Cheeseburger in Paradise!!!
Big Grins! Cheers everyone 😀
Giving this a try. We are paleo family and our son comes up with all the “treats”. He tried another bread recipe that was a success! I like the look of this one, simple and fast. First try is close to a fail, as the batter stays runny and won’t thicken (waited 5 minutes). So, playing a bit to find what works in my kitchen. I am at a high elevation so that might be affecting the outcome. Nonetheless, there is real potential here, so onward ho to try #2! 🙂
These recipes seem really good. I’ll try them n thx a lot for sharing coconut mama!!.
Hi my granddaughte who mis 4 years old vannot have lactose, eggs and gluten. Can your recipes be substituded and replace the egg with something else? I’m desperate as I babysit her 4 days a week and I’m finding it pretty challenging to make her snacks and such.
I can’t have eggs. Is there something I can substitute that will still be a good outcome?
No dairy either.
If you put the batter between 2 sheets of parchment paper, it is easily flattened out without sticking. Leave the bottom sheet (remove the top sheet) and bake on cookie sheet or clay pizza round (preheated)
I made these this morning but they ended up on the dry side, maybe I baked too long? Otherwise they tasted good – looking forward to trying again & for more recipes with coconut flour & oil, I follow South Beach diet eating so I love finding new recipes!
I just made these and the batter is more like cookie dough. I could form them in my hands. They’re in the oven so we’ll see … Can’t wait!
Me too. Just like cookie dough. Hoping they turn out ok. Did yours?
Gluten free and low carb- outstanding!
1.5 tablespoon is the correct amount. My flat bread turned out great! My coconut flour bag says 2 Tablespoons is 15 grams, so I just used 11.25 grams and I did have pour able batter. Thanks for this!
am I misunderstanding something? How am I going to make anything with only 1 1/2 TBS of flour? Help!
You’re only making 2 bun sized servings, not a whole loaf.
Coconut flour absorbs liquid and expands. It becomes a very dense batter
I made these this morning and they were so good! I decided, that because there was a slight sweetness to them that I would make them for dessert tonight. I followed the recipe but added a little bit of cinnamon. After they were ready, we dipped them in raw honey and went to town! Heaven in my mouth!!! 🙂
I just made these for the first time! Turned out pretty good! I used flax eggs, and it worked great! A little crumbly (we had to eat our veggie burgers with a fork!), but we still loved them! I will try tweaking a few things next time and see what happens. Can’t wait to try it with some chia strawberry jam!
I LOVE THIS WITH GOAT CHEESE AND APPLE BUTTER. great WITH ANYTHING…
Looks great! But how could this recipe be flavored up- what seasonings, etc. would be good to experiment with ?
Can I make this egg free?
Thank you for this… I’m going to try it 🙂
Although, I think I might let it bake a little longer so I can eat it like a cookie! haha 🙂
I am enjoying your recipes so much! Thank you! It’s opened a new world to me. I gave up on baking etc etc… because I can’t eat conventional flours etc. But now, I’m obsessed!
Hi – can I increase the recipe by the number of pieces I want to make? I don’t turn on my oven for such a small batch of anything.
Thank you.
Sure! You can double or triple the recipe. 🙂
Just made these for chicken salad sandwiches! Easy and delish! Haven’t read all the comments but, has anyone tried cooking them in a skillet? Thanks for sharing.
Dont know if I registered correctly.i am looking forward to the tips for coconut products.
I really want to make this! Do you think this would still taste good and come out right if I replace the egg with flax seeds to make it Vegan? 🙂
Yep! It is good with a chia “egg” too.
I did flax eggs, and they turned out great!
There is no pouring this batter. But at least I can enjoy a sandwich again. It’s been months. Thank you!
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I just made this but substituted a tablespoon of applesauce for the oil to make it lower in calories/fat. It turned out amazing!! Going to be making this all the time. 🙂
Has anyone used an egg replacement with this recipe i can not have eggs
I am allergic to eggs so I will try this with a flax egg and hope it works.
I absolutely LOVE this recipe! I’ve been making it for several months now. Just today I tried it with melted butter in place of the coconut oil (I had run out). Also, I added Italian seasoning and garlic powder (as inspired by some other commenters) and got a wonderful product – so very very tasty! Yum! This recipe is such a lifesaver because I’ve gone grain free and nut-free. It’s hard to do this but recipes like this truly SAVE THE DAY!!
I tripled this recipe, added dried Italian herbs, some grated pecorino romano and garlic powder and patted it out on parchment paper. I then transferred the parchment onto a preheated cast iron pizza pan at 350 and baked for 12 minutes. The bread came out like an herbed foccacia. So good with butter right out of the oven, great with my organic eggs for breakfast the next day. Great recipe, thanks!
is it 1 and 1/2 Tablespoons Coconut Flour or just 1/2 tablespoon coconutflour
1 1/2 🙂
I doubled the recipe and made a pizza base 🙂 I quite liked it but husband complained it wasn’t ‘doughy’ enough.
This recipe is crazy wonderful!. Thank You. Also, thank you for offering a recipe in smaller portions. Sometimes it is hard to cut a recipe down without loosing it somewhere in the translation. I will be using this recipe often and have started thinking about adding herbs and the like for specific dishes. I am not certain how I came across your blog but Kudo’s to the genius who brought Your Genius to my attention.
I’m glad you like it! Thanks for stopping by and commenting! 🙂
If using almond flour, can you sub 1:1 for the coconut flour? I’m out of coconut flour and would love a BLT for lunch 🙁
I don’t bake with almond flour so I’m not sure if it will work 🙁
Why don’t you bake with almond flour? An health reasons or just preference?
I love, love, LOVE this!! I am completely grain free and this is the fix I needed! I also have anjoyed an avocado and bacon sammy on this! Thanks so much for sharing! Did I mention, I LOVE this!!
I’m so happy you LOVE this, Stacey! Thank you so much for stopping over here to let me know :).
This looks good and so easy. I wish I had clicked on this link 10 minutes ago before my husband went out tot he store to buy gluten-free bagels!
That looks really good and super easy!
Thanks for sharing this at Fill Those Jars Friday. I hope to see you back again later this week!
Omg! Super easy and this is so delicious! Thank you for posting this 🙂
Glad you liked it! 🙂
perhaps if you would weigh the ingredients.. especially the coconut flour.. it would be helpful… weighing is a much more consistent method of measuring.. i convert almost all my recipes to weight measurements.
I don’t have a scale 🙁
I saw this same recipe on another website making it in the microwave. I haven’t tried it yet, but they said it could be done by putting the batter in a small dessert dish (I’m thinking a microwave egg cooker will be just the right size) and putting in microwave for 90 seconds.
i took your idea and it turned out wonderful, this is my and my family favorite bread, on the macrovave for 2 min and I have buns in less than 5 min to go, awesomeness
I loved this bread! I found it a little too salty (used 1/4 tsp sea salt) so I will greatly reduce or possibly omit for next time. Thank you for this wonderful recipe!!!!!!!!!! <3
This is excellent.. but VERY salty! Will reducing the amount of salt affect this in any way?
I don’t think it will affect it in any way.
Did you add 1/4 tsp of salt? What kind of salt did you use?
I used 1/4 tsp of sea salt. That’s an awful lot for the bread on a sandwich, considering one teaspoon is the upper limit of what your sodium intake should be for an entire day. Did you not find this a little salty? I’m just curious.. otherwise this is a great recipe and exciting find.
I found the recipe to be very salty too. i think next time, I’ll just add a pinch of salt.
I noticed that some brands of baking soda are more salty than others. I find Bob’s Red Mill much more salty than Rumford.
The recipe doesn’t call for baking soda – it calls for baking powder. Perhaps that is why you found it too salty.
And don’t be overly concerned about eating salt. Your cells have a sodium/potassium exchange; if you have enough potassium, the cells won’t retain the sodium. Also, sugar raises blood pressure more than salt does!
i was wondering if i want to double or triple the dosage..should i also triple the?can ti just leave it as 1 egg??thank you
Coconut flour needs eggs! If you double or triple the recipe, you will need to add the appropriate amount of eggs.
Do you think I could use egg replacer ?
I don’t use egg re placer so I’m not sure. Sorry I’m not more help 🙁
Thank you so much for this recipe! I’m doing Paleo and really miss my bread. I usually make one of these to have with breakfast with sugar free strawberry preserves on it…YUM!
Just made this for dinner. Mine was also a tad crumbly but oh so delicious. I’ll just put in a tad less coconut flour next time or up the oil. Thanks for such a quick, easy, yummy recipe.
My 10 yr old loves these. I sent him to school with a ham sandwich this week. After school he told me, “Mama, I felt like a man eating a sandwich again!” I guess I really didn’t realize how important sandwiches are to a little boy. LOL! Thank-you for this little slice of heaven!
Thank you! I have been struggling with not being able to eat grains and products that contain grain. Finding anything in the store that meets both dietary and taste requirements has been tough, to say the least. I found your website and feel like for once, I can eat like a normal person. It is liberating, no, it is like being able to just eat and not to have to think about what I am going to suffer through, but finally able to enjoy. I will be trying most of your grain free items, as the recipes look fairly simple and for the most part I can get the ingredients at a local health food store. Again, thank you!
I love the sound of this flatbread – I’m sure the coconut flour gives it a wonderful flavour. Your photographs are beautiful too! If you have time, I’d love it if you would share this post with the Gallery of Favorites on my site this weekend.
this sounds like one fantastic flat bread! i need to give it a try!
Thank you, thank you! I made these last night using all coconut flour. They were AWESOME! Went fantastically with our mock chicken curry, dal, and green beans. These will be a frequent treat in this gluten-free household! So versatile, too.
This recipe is wonderful. I used half almond flour and half coconut flour to make a delicious Pizza Fried Egg Sandwich for my lunch. I used a fried egg to which I added a few slices of pepperoni and then topped that with a little pizza sauce. So delicious! I’ll be making this flatbread a lot in the future. 🙂
Thanks so much!
Shirley
I’m on a gluten-free, low sodium diet. Would you be able to figure the sodium per serving for this yummy sounding treat? Thanks!
Oops, forgot to mention I found this recipe through the Real Food Forager’s Sunday Snippets.
Tried these this morning. Oh la la, sooo good! Fresh baked, they smell and tasted divine as part of my breakfast sandwich today. Thank you, thank you, thank you 🙂
This great post is featured at Sunday Snippets this week! Thanks for sharing! Come and check it out!
http://realfoodforager.com/sunday-snippets-january-15-2012/
Thanks for this recipe! I made it tonight and had a chicken, bacon and avocado sandwich! Very tasty! I added 1/4 t. garlic powder to mine. It was slightly crumbly – would I need more oil or less flour? I used all coconut flour. Thanks for any feedback. 🙂 I will definitely make these again!
Hi Holly! I’m glad you liked the bread. I’m still experimenting with this recipe, so I’m not exactly sure if it would need more oil or flour to make it not crumbly. My guess would be to use just a little less flour.
Thanks for stopping by 🙂
Those seem super easy to make and they seem like they would be great as biscuits or sandwich bread. Its great for those of us who don’t have a lot of mouths to feed too 😉
Mine was very thick also. I also just plopped it on the parchment and patted it down with my hands. It is yummy, thanks! I ate one right out of the oven with butter and jam on it, kind of like a biscuit. 🙂
I am using Let’s Do Oragnic flour. I will try adding less and seeing if I get a better result. It would be really cool if you could post a pic of what it looks like “flatbread for dummies” style =) Thank you for the site and posting the recipe.
Hi Tiffany,
I made your recipe for the grain free flat bread last night. The bread was about the size of a regular hamburger bun. I though it might become soft once the filling was added but it held up well. Next time I’ll add some additional spices depending upon what goes into the sandwich. Thanks for posting this recipe.
Hi Penny! I’m glad the recipe worked well for you! Thank you for stopping by and sharing :).
My batter came out too thick to pour, and so I “plopped” it on the pan and formed it with my hands. Then it stuck. 🙁 Next time, hopefully better results. The taste is nice, I’ll give it that… I scraped it off and made it an accompaniment to the scrambled eggs, instead of the holder.
Maybe a light scoop of coconut flour instead of packed? Would that make a difference?
Did you use 1 1/2 Tbs of coconut flour or 1 Tbs coconut flour and 1 Tbs almond flour mixed together? I haven’t used parchment paper when I’ve made this, but perhaps it would help with the sticking?
I used all coconut flour, and put it on aluminum foil (is that bad?). I’m going to try again today with lightly scooped coconut flour and spreading butter on the pan… wish me luck!
This looks wonderful! And I love the breakfast sandwich you made with it. I’m craving it right now.
Hi! Going grain-free is so challenging, especially for kids at lunchtime. Would you like to link up this post to my Allergy Friendly Lunchbox Love link party? There are a lot of moms out there who would kill for a good recipe for sandwich bread 🙂
http://allergyfreecookery.blogspot.com/2012/01/raspberry-crumble-bars-and-lunchbox.html
Lisa @ Allergy Free Vintage Cookery
Sorry I missed last weeks linky party! I will link up this week! Sorry I missed it!
This looks and sounds delicious! Just wondering, would it still work if you subbed baking soda for the baking powder? I just started on the Specific Carbohydrate Diet and can’t use baking powder. ;-/
Many thanks!
Christi
Hi Christi, I haven’t tried it with baking soda so I can’t say for sure. If you try it will you let me know how it turns out?
Thanks 🙂
NO! I accidentally just made this with soda and not powder. It was so salty! Do over.
Also to add, if you’re on GAPS and avoiding baking powder because of the cornstarch, make your own baking powder using cream of tartar and baking soda. I usually fudge the recipe, but for the equivalent of 2 tsp. baking powder I use about 2/3 tsp cream of tartar and 1/3 tsp baking soda.
Lily, thanks so much for that info. I will use your cream of tartar and baking soda substitution. :)))
Christi, I used baking soda as we too are on SCD. It turned out fine. I used twice as much as it called for.
Bacon avocado sandwich sounds so good right now. What a great idea!
Thank You! My girl is on the no grains whatsoever diet and now seems to be having a reaction to almond flour. I wondered if the Coconut flour from tropical tradions tasted really coconutty? I cant wait to see if this will work for her 🙂
Love it! What a quick and simple idea..can’t wait to try it Thanks for sharing
I am doing something wrong,I am getting a paste not something I can pour like your directions describe , is there supposed to be coconut milk too? Thanks =l
Hmm. No milk. My batter was very thick, but I was able to pour half of it out of the bowl. What brand of coconut flour are you using? You could try adding a little water or coconut milk to the dough to make it more like a batter.
I just made this and tripled the recipe and this time it was more like a paste rather than a batter. I spread it on my cookie sheet and baked it and they turned out just fine!
I did exactly the same. Tripled it and it was like paste but turned out perfectly. Can’t wait to try. It’s baking right now 🙂
I’ve been looking for more coconut flour recipes. Thanks for sharing this – it’s getting bookmarked!
I’ve been looking for a quick flatbread recipe. Thanks for posting this!
This sounds really yummy and SO easy! And cheap! I’m really looking forward to trying this. Thank you so much for sharing!