Keto Coconut Bread
Elevate your low-carb lifestyle with this delicious, fluffy Keto Coconut Bread—a gluten-free and grain-free staple perfect for breakfast, snacks, or as a versatile side. Made with nutrient-dense coconut flour, rich unsalted butter, and creamy unsweetened coconut milk, this bread delivers a moist and tender texture while keeping your carb count in check. With just 10 minutes of prep time, this easy recipe comes together effortlessly, featuring hints of vanilla and an optional touch of erythritol for subtle sweetness. Whether toasted with butter or served alongside savory dishes, this keto-friendly bread is a satisfying and wholesome alternative to traditional loaves. Perfect for those following keto, paleo, or gluten-free diets, this bread is a game-changer for any low-carb kitchen!
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Recipe Information
Ingredients
- 1 cup coconut flour
- 6 large eggs
- 0.5 cup unsalted butter, melted
- 0.5 cup unsweetened coconut milk
- 2 teaspoons baking powder
- 0.25 teaspoon sea salt
- 2 tablespoons erythritol sweetener (optional)
- 1 teaspoon vanilla extract
Instructions
Preheat your oven to 350°F (175°C). Grease a 9x5-inch loaf pan and line it with parchment paper for easy removal.
In a large bowl, beat the eggs until frothy using a hand mixer or whisk. This helps to incorporate air for a lighter bread texture.
Add the melted butter, unsweetened coconut milk, and vanilla extract to the beaten eggs, whisking until well combined.
In another bowl, sift together the coconut flour, baking powder, and sea salt. Stir in the erythritol sweetener if using.
Gradually add the dry ingredients to the wet ingredients, mixing continuously until you achieve a smooth batter. The batter will be thick, which is typical for coconut flour recipes.
Pour the batter into the prepared loaf pan, smoothing out the top with a spatula. Ensure it is evenly distributed in the pan.
Bake in the preheated oven for 40 minutes or until the top is golden brown and a toothpick inserted into the center comes out clean.
Remove the bread from the oven and let it cool in the pan for about 10 minutes. Then, transfer it to a wire rack to cool completely for best slicing results.
Slice the bread and enjoy! Store in an airtight container for up to 5 days, or freeze slices for longer storage.
Nutrition Facts
Calories |
1838 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 144.4 g | 185% | |
| Saturated Fat | 88.8 g | 444% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 1374 mg | 458% | |
| Sodium | 2064 mg | 90% | |
| Total Carbohydrate | 92.8 g | 34% | |
| Dietary Fiber | 48.6 g | 174% | |
| Total Sugars | 12.4 g | ||
| Protein | 61.7 g | 123% | |
| Vitamin D | 6.2 mcg | 31% | |
| Calcium | 444 mg | 34% | |
| Iron | 12.0 mg | 67% | |
| Potassium | 1216 mg | 26% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
