A low carb coconut flour bread recipe that is also grain free and gluten free. Perfectly moist, and easy for anyone to make – even if it’s your first time baking with coconut flour.
Low Carb Coconut Flour Bread
Coming up with a delicious, moist and tasty low carb coconut flour bread recipe isn’t too hard to do. At least, until you get some of the basic concepts of how to use coconut flour out of the way. Even so, I still feel like I’m always learning when baking with coconut flour.
Especially when it concerns converting recipes I love. So I’ve been doing my homework to learn how to better convert my recipes using coconut flour. And I found a good e-book called “Mastering the Art of Baking With Coconut Flour.”
I think it’s helped improve my understanding on how to convert recipes better. If you’re looking to convert your favorite recipes using coconut flour, then you should read this e-book. But I can’t credit the lessons I learned in the e-book with this recipe.
Yet, I’m definitely going to try out some of the tips and tricks I learned in the e-book on future bread recipes. For now, I’m liking my version of a low carb coconut flour bread. It’s moist, buttery, and delicious kind of like my other low carb gluten free bread recipe.
For this bread, I knew I wanted it to be made entirely of coconut flour. But I also knew I had a bit of a challenge ahead of me. For one, coconut flour requires a lot of moisture in the form of eggs.
And secondly, I’d have to try and avoid having this bread comes out tasting like eggs. There was no way I could replace the eggs entirely in this recipe. So this was going to be interesting.
To help increase some moisture, I added two egg whites to the batch. I figured the egg whites would also help remove some of the eggy taste to the batch.
And to help with the rise, I have been playing around with adding apple cider vinegar to my recipes. I really didn’t notice a dramatic difference, though. So in the future, I may completely omit this step in the recipe.
You also don’t taste the apple cider vinegar in the recipe at all. Just as much as you don’t taste the small amount of Swerve sweetener. I added the Swerve sweetener to try and mimic the taste of white bread.
Although this bread doesn’t taste exactly like white sandwich bread, it’s a great alternative. But if you’re looking for a bread to try that tastes and looks more like bread, then try my Low Carb Gluten Free Bread. It does use both coconut flour and almond flour.
When I originally wrote this recipe, I’ve been more comfortable pair more butter and almond milk. Because of that, I’d like to try this recipe again in the future using both. I think I could make this bread moist and with an increase in rising.
I’m also a bit picky about the top of my bread. The bread tastes good, but it doesn’t really crust over like bread. When you see the bread with a crust like this bread, it’s not a bad thing; it just means moisture is escaping.
This bread is best served at room temperature or even cold. Because of how moist this bread is, it can easily fall apart if cut into fresh out of the oven. Yet, once fully cooled it doesn’t fall apart as easily.
What I do is let the bread pan cool enough so I can place into the fridge. You don’t want to take the bread out of the bread pan too quickly. Or else you’d risk having chunks of bread stick to the pan.
If you have a silicone loaf pan, this maybe work a lot better. I’ve tried using parchment paper in the past, and it was okay. But I didn’t like how it made the baked bread look.
And what’s great about this bread is that it is easy to flavor. Every now and then I like to toss in some salt-free garlic and herb seasoning, or even some cheese. This makes a great cheesy bread for when you crave something different.
And for larger thick slices, I will double the recipe to get them closer to sandwich bread slices. Then, I’d carefully wrap each piece and place in the freezer. When I’m ready to have a slice or two, I’ll put them in the toaster.
Another tip I’ve recently read about but haven’t tried myself is to separate the egg whites and whip them until stiff. This should help the rise of the bread as well as fluffiness. I’ve also read using room temperature butter will help create those bread pockets you see in sandwich bread.
- ½ cup coconut flour
- 4 eggs, large + 2 egg whites
- ½ cup unsalted butter, room temp
- 1 tsp baking powder
- ½ tsp baking soda
- ½ tsp apple cider vinegar
- ½ tsp salt
- 1 tbsp granulated Swerve sweetener
- Preheat oven to 350 deg F.
- Using a mixer, blend the room temperature butter until smoothed. Toss in the Swerve sweetener and cream until well blended.
- In another bowl, mix together the eggs, egg wites, and apple cider vinegar. Add into the mixer, and blend well.
- In a large bowl, mix together the dry ingredients of coconut flour, baking powder, baking soda and salt.
- Turn on the mixer, and slowly add a spoonful of the dry ingredients until well blended.
- Butter a bread pan, and add the batter.
- Place in the oven, and keep checking for the batter to be completely baked.
Nutrition: 12 slices vs whole loaf