Coconut Flour Bread Recipe – Low Carb

If there’s one thing I miss while on a ketogenic diet it’s bread (and ice cream of course! Don’t remind me… I try not to think about it). There’s just something so delightful about the soft, delicate texture of a thick sandwich or the gentle crunch of toast in the morning.

So when it comes to eating a low carb diet, this recipe is a bread lovers dream! (P.S. Curious why I’ve switched diets? See: Why I’m No Longer Dairy Free)

At just 1.9 carbs a slice (compared to 15 carbs a slice for regular bread) we can once again go back to enjoying our morning toast, lunchtime sandwiches, or bread with our supper time soup.

Now, I’ll be the first to admit that it doesn’t taste exactly like ‘normal’ bread. Unfortunately, the hunt for a low carb bread that tastes just like normal bread seems to be a recipe that illudes us all.

This recipe actually has the texture of banana bread, (but I mean – who doesn’t love banana bread anyway?)  meaning that the bread is a bit denser than usual. However, it becomes the perfect addition to any dish where you want to enjoy the soft, heavenly goodness of bread – minus the carbs!

So what are we waiting for? Turn up “Go Your Own Way” by Fleetwood Mac and let’s get started!

(Pssssst! Not a fan of coconut flour? Or don’t have any on hand? Check out Simple Keto Diet Plan’s low carb bread made with almond flour!)

              Serves: 15 slices     Prep Time: 10 minutes     Cook Time: 55 minutes          Preheat: 350 degrees     Carbs Per Slice: 1.9g

 

• 3/4 cup of warm water
• 6 tablespoons of ground psyllium husks (27g)
• 1 cup of coconut flour (125g)
• 2 cups of egg whites
• 2 whole eggs
• 1/2 cup of olive oil
• 1/4 cup of coconut oil, melted
• 1 1/2 teaspoons of baking soda
• 3/4 teaspoons of Himalayan Pink or Sel Gris Sea Salt

Start by preheating the oven to 350 degrees fahrenheit and preparing an 8 x 4 loaf pan by spraying with non-stick cooking spray or lining it with parchment paper.

Mix together the warm water and psyllium husks. Set aside. Together they will form a gel-like consistency while it sits.

(P.s. If you have access to a kitchen scale – use it! I know normally I just toss in ingredients and eyeball measurements …but not this time. It seems like that there tends to be different grain sizes for both psyllium husks and coconut flour, so for the best results -and the best coconut bread measure out those two ingredients!)

Place the rest of the ingredients into a large bowl (or a food processor -you lucky ducks!)  and mix together until all the ingredients are evenly combined. Add the gel-like psyllium husk mixture and mix once more until evenly blended.

Spread the entire batter into the prepared 8 x 4 loaf pan and smooth the top. Place mixture onto the middle rack and bake for 45-55 minutes or until the edges are browned and a toothpick inserted into the middle comes out clean.

Seriously. That’s all it takes!

(now for the most important part)

 

To take out your warm, delicious Keto coconut bread and prevent it from collapsing:

• First of all, there’s NO Peeking! Don’t open the oven before at least 45 minutes are up.
• Once done, turn off the oven and open the oven door just a crack for 10 minutes. This will help the bread cool down slowly.
• After those 10 minutes are up, open the oven door all the way and let it cool (still in the oven) for another 10 minutes.
• Once again, after those 10 minutes are up – remove your warm bread from the loaf pan and lay it on it’s side until it has cooled completely.

Now grab some butter and get ready to enjoy this warm, heavenly low carb bread! You deserve it.

There we have it!

That’s really all it takes to create the perfect treat for us ketogenic bread lovers!

I hope you enjoyed it, because I’m honestly so excited about this recipe. I’ve already started dreaming of cheesy bread, garlic bread, and maybe even low carb banana bread – so stay tuned because I’m gonna share it all with you!

Health & Happiness,

Savannah