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Coconut Flour Bread Recipe – Low Carb

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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!)

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

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  • 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

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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.

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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

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Categories
Recipes

3 ‘If You Like Piña Coladas’ Smoothie Recipes

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If you like pina coladas and getting caught in the rain, then you’ll adore these smoothie recipes! But just in case you don’t, just add a couple ounces of rum and you’ll be well on your way to forgetting that you don’t like them.

To make sure these drinks were island worthy I donned on my shorts and sunglasses, put Escape by Rupert Holmes on replay, plopped down in a lawn chair and spent the afternoon slaving away taste testing each and every one of these recipes.

It was hard work, but someone had to do it.

With each making the cut I’m proud to say you can’t go wrong with whichever one you choose!

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Serves: 2

  • Shredded coconut (I use the sweetened kind), for garnish

In a blender combine the pineapple chunks, coconut milk, banana, ice, and honey if you wish. Blend until smooth.

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While the blender is working its magic, grab two plates.

Fill one with a skim of water (roughly 1/8″ deep), and fill the other with shredded coconut spreading it out so it is again roughly 1/8′” deep. Grab your glasses, and one at a time dip the rim first into the water, and then into the coconut. Pour the blender mixture into your beautified glasses.

Garnish each serving with a pineapple wedge or strawberry (or both).

Sip & Enjoy!

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Serves: 2

  • 4-6 fresh strawberries
  • 1/2 cup of pineapple chunks
  • 1/2 cup of pineapple juice
  • 1/2 cup cream of coconut
  • 1/2 a banana
  • 1 cup of ice
  • Pineapple and strawberry wedges, for garnish
  • Shredded coconut (I use the sweetened kind), for garnish

I’ve just got to tell you guys because I’ve got a bit of a sweet tooth, that I expected this recipe to turn out sweeter than it did. It’s yummy, don’t get me wrong! I’ve had 3 so far! It’s got a very clean taste, so if you want to up the sweetness – add more pineapple chunks and be prepared to add more ice!

Start off by pureeing the strawberries in the blender (add a bit of water if you need to). Place the pureed strawberries in a bowl and set aside. Rinse out the blender.

In the freshly rinsed blender, combine pineapple chunks, pineapple juice, cream of coconut, 1/2 a banana, and ice. Blend until smooth, eat the other half of the banana while you wait.

To rim with coconut: Grab two plates. Fill one with a skim of water (roughly 1/8″ deep) and fill the other with shredded coconut, spreading it out so it is again roughly 1/8″ deep. Grab your glasses, and one at a time dip the rim first into the water, and then into the coconut.

Split the strawberry puree mixture between the two beautified glasses, pouring roughly half of the strawberry mixture into the bottom of each glass. Top the rest of it off with your pineapple blender mixture. Use a straw to stir and create defined streaks (and try not to follow my fail of an example!).

Garnish each serving with a pineapple wedge or strawberry (or both).

Sip & Enjoy

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Serves: 2

  • 1 cup of pineapple juice
  • 1 cup of orange juice
  • 1/2 cup of coconut milk
  • 2 bananas
  • 2 cups of ice
  • Shredded coconut (I use the sweetened kind), for garnish

In a blender combine pineapple juice, orange juice, coconut milk, bananas, and ice. Puree until smooth.

To rim with coconut: Grab two plates. Fill one with a skim of water (roughly 1/8″ deep) and fill the other with shredded coconut, spreading it out so it is again roughly 1/8″ deep. Grab your glasses, and one at a time dip the rim first into the water, and then into the coconut.

Pour the blender mixture into your beautified glasses.

Sip & Enjoy

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I hope at least one of these tropical inspired smoothies made you think of the sun and the sand, the water, and the waves. Until next time!

Health and Happiness,

Savannah

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