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.

Course Bread

Cuisine American

Keyword Keto Coconut Bread

Prep Time 10

Cook Time 50

Total Time 1

Servings

Calories 123kcal

Author Bran

Ingredients

8 tbls Butter Melted - or coconut oil for dairy free. Just remember to double the salt.
6 Eggs
1/2 Cup Coconut Flour
1 tbls Allulose
1 tsp Baking Powder
1/4 tsp Salt

Instructions

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 8x4 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.

Notes

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

Nutrition