Keto Coconut Bread Recipe

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If you were on the fence about the Keto Diet because you think you will miss store bought bread you are in luck! Keto Coconut Bread is quick slice-able and delicious

This deliciousness takes about ten minutes of prep before you can put it in the oven and its the best Keto Coconut bread that I have tried so far.

A great recipe for anyone who has nut allergies, gluten sensitivities have some aversion to yeast or are just plain tired of almond flour. The key to success with Keto is to keep it interesting…

I only stray when I  get bored. I think a lot of people might be the same way.

Coconut Bread Texture…

It stays together and you can make a sandwich with it….yum. And, it makes excellent french toast. And, if you love breakfast type breads, check out this two minute Keto English Muffin Recipe.

Lot of eggs in this recipe but it doesn’t have an overwhelmingly eggy taste because of the allulose. It’s yellowish in color but I swear its every bit as good as the Almond Flour Bread and you don’t have to wait for it to rise ( a real advantage when I don’t have time to keep an eye on it).

Try it once and you’ll come back to this recipe again and again.

keto Low carb coconut bread recipe

Coconut Bread Recipe Tips:

  • You can substitute olive oil for the butter but the eggy flavor will really ring through. I happen to like that but not everyone does.
  • You can substitute melted coconut oil for the butter but it will taste very coco-nutty.
  • 1/2 cup of coconut flour is all it needs. I know it seems like it’s a small amount but don’t be tempted to add more. It won’t work.
  • Whip the eggs with a stand mixer and the whisk attachment if you have one. A hand mixer will work fine too, it just takes a bit more skill to add the dry ingredients while you are mixing.
  • Whip the eggy until they are bubbly but not to a creamy froth. Coconut flour needs to be able to absorb the moisture to bind and if the eggs are too frothy it makes the dough dry.
  • Use an 8×4 inch pan or a cocktail bread pan for a higher loaf and mini sandwiches.
  • This is not a tall, regular sized sandwich bread. It’s more of a half size bread. Whipping the eggs is key to a higher rise.

Please note: this recipe has not been tested for a double batch. I suspect the weight may cause it to collapse and be hard/dense. This is often the case with non-yeast breads. But if you try it let me know what happens.

Keto Coconut Bread

More Low Carb Love:

Keto Coconut Bread Recipe - low carb - Gluten free

Keto Coconut Bread

Delicious Keto Bread that's Nut Free, Gluten Free, Low Carb and easy to make. Just six ingredients and ten minutes to put together before you put it in the oven. By far the best Coconut Flour Bread I have tried.
4.65 from 17 votes
Prep Time 10 minutes
Cook Time 50 minutes
Total Time 1 hour
Course Bread
Cuisine American
Servings 12
Calories 123 kcal



  • Preheat Oven to 350.
  • Combine all of the dry ingredients (Coconut flour, Erythritol, Baking Powder & Salt). Crush any lumps in the flour with a fork.
  • Whip the eggs with the whisk attachment in your standing mixer or by hand. Make sure the eggs have bubbles that can be popped. Don’t over-mix to the frothy point or the batter will be to dry and your bread crumbly.
  • Pour the melted butter into the egg mixture while you are still mixing on low.
  • Carefully add the dry ingredients to the eggs while the mixer is on low.
  • Your batter should look something like this…
  • Pour or spoon batter into a prepared 8×4 inch bread pan.
  • Bake at 350F for 45-50 minutes or until golden brown.
  • Let cool in the pan for 10-15 minutes before removing the bread.


Try to wait until this bread is cool before you slice it. Slicing it while still warm lets valuable moisture escape through the steam.
Store in the fridge tightly wrapped for up to 3-4 days for best flavor.
The Nutritional info on this recipe is calculated by the serving as a courtesy. If you have any doubts please feel free to do your own calculations.
NOTE: 2 net carbs per slice


Serving: 1SliceCalories: 123kcalCarbohydrates: 3gProtein: 3gFat: 10gSodium: 160mgFiber: 1gNet Carbs: 2gFat Ratio per Serving: 73.17%Protein Ratio per Serving: 9.76%Carb Ratio per Serving: 6.5%
Keyword Keto Coconut Bread
Tried this recipe?Mention @ketocastleinthemountains or tag #ketocastleinthemountains!

The nutritional info on this site is provided as a courtesy and is as accurate as possible. If you ever have any doubts about the info on any site you should feel free to do your own calculations.

This Coconut Bread is worth your time…

I would never lie to my readers about that. I respect your time. I know it’s valuable and something that everyone over the age of ten is short on. This recipe is worth so much more than the ten minutes you spend putting it together and the time you wait for it to bake.

It’s damn delicious and opens up a bunch  of possibilities for breakfast, lunch and dinner. It won’t kill your carb count either.

Toast it and slather it with butter, make it into french toast, make a sangwich or melt some cheese on it. No matter how you like your bread, this will work and I am convinced that most everyone will like it.

When Thom first got started on Keto I was reluctant to join him because I thought another “diet” meant giving up things like bread and dessert. Check out our Dessert page….

I love both bread and dessert so I just rolled my eyes thinking that I didn’t want to join in because I didn’t want to waste my time on another diet that would never work for me. I know myself. I just knew I would be eating cookies in the car and claiming that this diet was bunk because it didn’t work for me. I thought I would need to starve…and I’m mean when I’m starving. I didn’t wanna be mean.

I was wrong…sort of. While the Keto Lifestyle has decreased my chocolate, bread and tortilla cravings tremendously. There are times when I still want those things.

What I have found is that Keto is not about “giving up” everything that I like. It’s about finding healthier substitutions for those things.

I haven’t eaten much processed food for a long time and I became a pretty adept baker…even though the altitude that I live at makes making more of a challenge. Over the years I have perfected my own bread recipes, French pastries and phenomenal flaky cookies. I even gained the weight to prove it.

But as time marches on I have to accept that I can’t continue like this. I have the advantage of being a few years younger than Thom, but I know that if I stay overweight I will eventually develop the same issues that he did….or maybe worse.

After watching him achieve the weight loss and freedom from his previously prescription medication filled day I realized that he was really onto something good.

I know I’ll cheat if I don’t have a plan for cravings and stress….

Once I decided to join him on this journey I realized something pretty quickly. I would cheat if I had a craving without a plan.

So my initial plan was to just have spoonful of that healthy, no added sugar, organic peanut butter. God I hated this stuff at first and I really missed the creamy, well mixed texture of Jiffy. But I got used to it and will never go back.

After a while, a very short while this didn’t work either. And that’s how this site got it’s Keto Friendly bent.

I thought that if other people like me had easy access to recipes that could fulfill their cravings without having to spend hours in the kitchen than it would be helpful.

Thom has wanted to help people achieve Ketosis from the moment that he achieved it himself. He shouted Keto’s praises from the rooftops and explained it to anyone who would listen. He truly has a calling for this sort of work.

I, one the other hand didn’t want to go around talking about another fad.I may have even sprained my eye balls a few times rolling them when he would start his Keto lectures to anyone who would listen.

Starting in my 20’s I chased fad after fad and spent tons of time and money trying to find a sustainable “diet” to stay healthy into my later years.

If a diet takes up too much time or too much energy, it won’t work. It’s temporary, expensive and they always fail. This left me more disappointed than if I had done nothing at all.

But this “Lifestyle” isn’t like that. It’s a sustainable change that anyone can achieve as long as they are willing to look for substitutes.

Yes, it takes longer to make your own food. But it’s worth it to know what is going into your body and the bodies of those who trust you to take care of them….

There have been a lot of low carb products pop up on the market lately due to the popularity and success of the Keto Diet but use those as sparingly as possible.

They will help you achieve the weight loss but you might be paying a price for the convenience that you are not aware of. Preservatives and mass production processes might be stealing nutrients and benefits that you need and want.

But, I understand time crunches…I REALLY REALLY DO.

How did this bread work out for you?

Lemme know!



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Recipe Rating


  1. Hey Brandi! I am so glad that you liked the bread! Thanks so much for leaving a comment too. I appreciate knowing what obstacles people are coming up against so that I can try to come up with alternatives for them. Cheers to you and Keto on!

  2. 5 stars
    This is the BEST keto bread recipe I have ever found!!!!! I am nut & yeast intolerant, so the almond flour craze is daunting to maneuver around, being keto… (sigh) This bread & you have just made my month!!!!!!! Thank you ever so much!!!!!!

  3. 5 stars
    I followed this recipe exactly and it was perfect! As I have a nut allergy it is the perfect substitute and very easy to make thank you Brenna!

  4. Hi Kim!

    I think it would work if you substituted almond milk for the cream. If it were me I would add a bit more fat to even it out and ensure the bread didnt come out too dry tasting. Cheers! Brenna

  5. 5 stars
    This sounds like just what I am looking for. I prefer coconut flour to almond flour because it has a more delicate structure. Would this recipe work if I substituted almond milk for the cream? Thanks!

  6. Hey Sue!

    I am so glad you liked it. Since we are all built differently it might take you a little longer to see the results that it took him. I know it is that way with Thom and I. Just keep at it lady!

  7. This bread turned out delicious! I’ve been searching for a coconut flour recipe and you nailed it. I love it toasted. I think it would make awesome french toast. I’m trying that next. 🙂 Thanks for sharing your recipes!

  8. I really loved your comments on why you started and stayed on Keto. I do so miss the fruit. I have found I can live without ( ugh ) breads, but did enjoy your coconut bread recipe! Loved reading your reasons, and started Keto to support my husband, who has reached his goals, while I have lagged way back in the weight loss area. But he’s doing great!!!

  9. This is my first attempt at coconut flour bread, I like it better than Almond Flour breads. Thank you for sharing the recipe.

  10. Hi Chris!

    No, the erythritol is not necessary. But it does add to the flavor of the bread.You can use any sweetener you like or leave it out all together. We promote the Keto Diet on this site and recommend sweeteners that don’t create an insulin response in the body. Feel free to use whatever sweetener floats your boat in any recipe on this site if you are not trying to reach Ketosis.


  11. Is erythritol or any non nutritive necessary? I have food intolerance issues with most plus feel they are less healthy physically than natural cane sugar, maple syrup or honey, etc. thanks.