Keto Coconut Bread
Home cooking
Coconut flour absorbs liquid as it stands, so give the batter a short pause before deciding whether it needs more flour. Let the loaf cool before slicing to keep the crumb intact.
- Servings (recipe yield)
- 12 servings
- Prep time
- 10 min
- Cook time
- 45 min
- Rest / chill / soak
- Not provided
- Total time
- Not provided
Estimated times for this version of the recipe. Equipment, ingredient preparation and batch size can change the timing.
Times from the source where available.
Ingredients
- 6 Medium Eggs (or 5 Extra Large)
- 1 Tbsp Coconut Oil
- ¾ cup Coconut Flour
- 1 tsp Baking Powder
- Pinch of Salt
- ½ tsp or less of Xanthan Gum (optional, to have a more stick bread)
Instructions
- Mix all dry ingredients in a big bowl.
- Add the whole eggs and the coconut oil.
- Mix well with a spoon until it gets thick. You can add extra coconut flour if you feel it is too liquid.
- Pre-heat your oven to 350°F (175°C).
- Pour the dough evenly into a Bread/Loaf form (coated with butter or parchment paper) and cook for 35 to 45 min.
- After cooking, remove it from the oven and let it sits while it cools down.
- Some variations can be done, like using butter instead of coconut oil or adding pumpkin pure to the mix and having a cake-like texture.
Source: Public Domain Recipes · luis-fernando-maschietto-junior · Recipe source · Public-domain source license