KETO COCONUT BREAD #nutfree #glutenfree

KETO COCONUT BREAD #nutfree #glutenfree

Keto coconut bread is the best substitute for standard wheat bread since its nut free, gluten free, multiple times lower in carbs and tastes delectable.

The bread is cushy, sliceable and absolutely tasty. Make certain to save some for yourself, since everybody will need a cut of this heavenly bread.

I love straightforward plans, and I'm certain you do as well. I improved this formula by expelling the additional coconut oil. The coconut oil isn't important for this formula, in light of the fact that the spread and eggs join with the coconut flour better without it. The bread toasts better too.


KETO COCONUT BREAD #nutfree #glutenfree


  • 7 Large Eggs
  • 1/2 cup Coconut Flour
  • 1/2 cup Butter 120g / 4 oz (use 1/2 cup olive/coconut oil for dairy free)
  • 1/4 tsp Salt
  • 1/4 tsp baking powder (aluminium free if possible)
  • 1/2 tsp xanthan gum (optional)


  1. Preheat oven to 180 C (355 F).
  2. Crack the eggs into a bowl and mix for 1 minute until well combined.
  3. Add the coconut flour, butter, salt, baking powder and xanthan gum, and mix until completely combined. The mixture will become quite thick.
  4. Line an 8.5 X 5-inch (21.5 x 12.7 cm) loaf tin with parchment paper and pour the batter into the tin. Level the top with a spatula if uneven.
  5. Bake for 50 minutes or until a skewer comes out of the middle clean.
  6. Nutrition information is for 1 slice. Slice and store in the fridge for up to 5 days or in the freezer for up to 2 weeks. This bread freezes well.

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