Bread is right up at the top of the list when it comes to what we miss being able to eat on our ketogenic diet. These keto bread loves combine high fiber coconut flour with wholesome flaxseed meal and a handful of standard baking ingredients.
The batter is thick, but not sticky, once all the ingredients are stirred together. You can divide it into two mini loaf pans, or pack it all into a regular size loaf pan. For mini loaves, use 5-3/4 by 3-1/4 by 2-1/4 pans and for a full size loaf, try an 8×4-inch pan.
Either way, this bread bakes up light with a mild nutty flavor. It does not taste like coconut at all. It’s perfect on its own with butter, or ghee, or a slather of cream cheese. If you like, you can use it for an occasional sandwich too!
The bread is best when allowed to cool slightly before slicing, but after that, it keeps for several days wrapped tight either at room temperature or in the fridge. To reheat, simply microwave a slice or two for a few seconds.
This bread also freezes very well, and you can simply thaw at room temperature then serve as you like.
Yields 8 servings of Keto Bread Loaves
The Preparation
- 1 cup coconut flour, sifted
- 1/2 cup flaxseed meal
- 1 teaspoon salt
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 6 large egg, room temperature
- 1/2 cup water
- 1 tablespoon apple cider vinegar
The Execution
1. Preheat oven to 350F. Grease a loaf pan. Sift the coconut flour into a mixing bowl.
2. Add the remaining dry ingredients and whisk together.
3. Add in eggs, water, and vinegar.
4. Mix until the batter comes together — it will be quite thick.
5. Press batter into the loaf pan(s) and bake until cooked through, about 40 minutes.
6. Allow the bread to cool in the pan until just warm, and then remove from the pan, slice, and enjoy.
This makes a total of 8 servings of Keto Bread Loaves. Each serving comes out to be 129 calories, 8.6g fats, 2.6g net carbs, and 7.9g protein.
| NUTRITION | CALORIES | FAT | CARBS | FIBER | NET CARBS | PROTEIN |
| 1 cup coconut flour | 320 | 18.7 | 53.3 | 37.3 | 16 | 16 |
| 1/2 cup flaxseed meal | 278 | 21.8 | 15.1 | 14 | 1 | 9.4 |
| 1 teaspoon salt | 0 | 0 | 0 | 0 | 0 | 0 |
| 1 teaspoon baking powder | 2 | 0 | 1.3 | 0 | 1.3 | 0 |
| 1/2 teaspoon baking soda | 0 | 0 | 0 | 0 | 0 | 0 |
| 6 large egg | 472 | 31.4 | 2.4 | 0 | 2.4 | 41.5 |
| 1/2 cup water | 0 | 0 | 0 | 0 | 0 | 0 |
| 1 tablespoon apple cider vinegar | 3 | 0 | 0.1 | 0 | 0.1 | 0 |
| Totals | 1075 | 71.9 | 72.2 | 51.4 | 20.8 | 66.8 |
| Per Serving (/8) | 134 | 9 | 9 | 6.4 | 2.6 | 8.4 |
Keto Bread Loaves
Ingredients
- 1 cup coconut flour sifted
- ½ cup flaxseed meal
- 1 teaspoon salt
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- 6 large egg room temperature
- ½ cup water
- 1 tablespoon apple cider vinegar
Instructions
- Preheat oven to 350F. Grease a loaf pan. Sift the coconut flour into a mixing bowl.
- Add the remaining dry ingredients and whisk together.
- Add in eggs, water, and vinegar.
- Mix until the batter comes together — it will be quite thick.
- Press batter into the loaf pan(s) and bake until cooked through, about 40 minutes.
- Allow the bread to cool in the pan until just warm, and then remove from the pan, slice, and enjoy.
Does it hold up well in the toaster? Toast is all I care about when it comes to bread!! Mmmm… toast.
I toast my keto bread and butter it. A little peanut butter…bliss!
Interesting! I’ve looked at countless keto bread recipes in the past and never tried one. I’m sure someone will ask, not sure what the answer will be, but thought I’d subscribe to comments anyway, to see what happens… so the question is, if you have two loaf pans (what look almost like Pullman loaf pans) why not put the whole batch into the one pan, for a higher loaf? Or had you tried that? Just curious. Thanks for the great recipes and all the work you guys do.
Craig, I’m not a fan of coconut flour just because it’s a little higher in carbs. Can it be subbed for almond flour?
You can substitute it, but it will be hard to provide an accurate swap without testing the recipe again. The moisture content of the flours are really different so you will need to play around with the other ingredients in order to get similar results.
Made this and it was very dense, didn’t rise at all from where I spread it.
Mine didn’t rise either. Did we do something wrong?
It looks thicker in the pictures. Is that from doing it all in one pan?
Thanks in advance!! 😀
Hi Joshua, these were done in two pans. If you look at the rosemary in the photo, you can see they are fairly modest slices. Maybe the pictures are making the loaves look bigger? How was the flavor?
Can I add more water if it looks to thick?
Most of these keto baking recipes are VERY thick compared to traditional dough and batter. Compare it to the recipe photos before adding water.
This is my kryptonite.. so delicious! Thank you for sharing!
Hahah. I love reading Superman, so I’m picturing this in comic strip form and it’s hillarious. xD!!!
This looks delicious! I can’t handle ‘eggy’ tasting keto breads and am wondering if this one falls in that category? For example, cloud bread is something I find really eggy. Thought I’d ask before I whip up a batch and waste the ingredients. Thanks!
Hi Jessica, it should not be eggy like cloud bread. There’s a lot of eggs in this recipe because coconut flour can suck all the moisture out of the known universe if you don’t compensate for it. I hope you like it!
I hate eggs too. I found that ground fenugreek seed does wonders to hide that eggy taste. Just add a sprinkle (or two) to your eggs in the morning or anytime you want to hide the taste. I thought I’d share that with a fellow egg hater. lol I, too, cannot stand the taste of eggs. :p
Awesome tip for the egg haters – I’ll be trying this out myself. Cool!
This was so easy and delicious! I added some sharp cheddar to a second loaf and the family loves it! Thank you!
Yum! That sounds great Caron!
8 servings per loaf or 4 servings per loaf? thanks so much.
4 per loaf and 8 servings total. 🙂
Sorry, does that mean the recipe is for 2 loaves?
Yes!
have anyone tried this with almond flour instead ?
Im trying this recipe, i sub coconut flour for almond but my batter looks very moist. I added some more flour but it’s still moist nothing like the picture.
It’s not extremely simple to replace flours from 1 to the other. It’s possible, but may lead to a different taste or texture than what was originally anticipated in the recipe. Feel free to check over our flour substitution post here: https://www.ruled.me/keto-flour-substitutions/
hey, i just made this bread, but mine really tastes like coconut. i skipped on the apple cider vinegar and subbed it for a vinegar i had at home – could that be it? if not, how can i minimize the coconut tate? thanks!
This recipe uses a pretty significant amount of coconut flour, so it’s probably just from the coconut flour that’s used. We have a lot of other bread recipes that don’t use coconut flour – it may be worth checking them out if you’re opposed to the coconut taste.
What can I use instead of Flaxseed meal? Can I use almond flour or psyllium husk instead?
Typically you can do something like a blend of almond and psyllium in smaller quantity recipes, but replacing 1/2 a cup of flaxseed meal will probably change the end texture of the recipe. If you have chia seeds, I’ve had success replacing flaxseed meal at a 2/3 ratio.
Sorry for commenting on an old post….would whipping the egg whites add lightness to this? I see it so often in keto breads so I might try it here.