Whole30 Coconut Bread
Discover the ultimate gluten-free and grain-free take on traditional bread with this Whole30 Coconut Bread recipe—a perfect addition to your clean eating routine! Made with nutrient-rich coconut and almond flours, this wholesome loaf is packed with healthy fats from melted coconut oil and unsweetened coconut milk, making it moist, tender, and irresistibly flavorful. With just six simple, Whole30-compliant ingredients—including apple cider vinegar for a hint of tang and a fluffy texture—this bread is easy to prepare in under an hour. Ideal for breakfast, snacks, or as a side with savory dishes, it pairs beautifully with avocado, nut butter, or soups. Whether you're following Whole30, paleo, or gluten-free diets, this versatile coconut bread is perfect for fueling your day without compromising on taste!
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Recipe Information
Ingredients
- 0.5 cup Coconut flour
- 0.5 cup Almond flour
- 6 whole Large eggs
- 0.25 cup Coconut oil, melted
- 0.5 cup Unsweetened coconut milk
- 0.5 teaspoon Baking soda
- 1 teaspoon Apple cider vinegar
- 0.25 teaspoon Salt
Instructions
Preheat your oven to 350°F (175°C). Grease a 9x5 inch loaf pan with coconut oil and line the bottom with parchment paper for easy removal.
In a large mixing bowl, combine the coconut flour, almond flour, baking soda, and salt. Stir until these dry ingredients are well mixed and set aside.
In another bowl, beat the eggs until they are light and frothy, about 2 minutes using a hand whisk or an electric mixer.
Add the melted coconut oil, unsweetened coconut milk, and apple cider vinegar to the eggs. Mix until well combined.
Slowly add the wet ingredients to the dry ingredients. Stir the mixture until you get a smooth batter with no lumps.
Pour the batter into the prepared loaf pan, smoothing out the top with a spatula.
Place the loaf pan in the preheated oven and bake for 35-40 minutes, or until a toothpick inserted into the center comes out clean.
Once done, remove the bread from the oven and let it cool in the pan for about 10 minutes.
Carefully remove the bread from the pan and allow it to cool completely on a wire rack before slicing.
Slice and serve the bread at room temperature. Store any leftovers in an airtight container in the refrigerator for up to a week.
Nutrition Facts
Calories |
1487 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 124.6 g | 160% | |
| Saturated Fat | 70.2 g | 351% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 1116 mg | 372% | |
| Sodium | 1726 mg | 75% | |
| Total Carbohydrate | 55.7 g | 20% | |
| Dietary Fiber | 29.5 g | 105% | |
| Total Sugars | 7.4 g | ||
| Protein | 57.8 g | 116% | |
| Vitamin D | 6.0 mcg | 30% | |
| Calcium | 509 mg | 39% | |
| Iron | 11.3 mg | 63% | |
| Potassium | 802 mg | 17% | |
*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.
