Coconut Flour Bread


5 from 376 votes
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Learn how to make coconut flour bread that bakes perfectly every single time. This recipe is gluten-free, incredibly easy to make, and tastes incredible. 

coconut flour bread recipe.

If you’ve been around here for a while, you know we have shared a few bread recipes. This includes my famous keto bread and cottage cheese bread. None, however, have been as delicious or easy as this.

A coconut flour bread recipe that works as toast, in sandwiches, or even French toast? You have definitely come to the best place! It looks and tastes like regular wheat bread, but it isn’t!

Table of Contents
  1. Recipe highlights
  2. Ingredients needed 
  3. How to make bread with coconut flour
  4. Recipe tips and variations
  5. Storage instructions 
  6. Frequently Asked Questions
  7. More coconut flour recipes to try
  8. Coconut Flour Bread (Recipe Card)

Recipe highlights

  • Easy to make. Like protein bread, making homemade bread has never been this easy. Just put all its ingredients in a bowl, beat them up, and a super yummy batter is ready to go in the oven.
  • High in fiber. This recipe is high in fiber which is a step up from any mainstream grocery store bread.
  • Delicious. Bread using coconut flour transforms the texture. It is super fluffy and buttery and perfectly enhances the taste of any food staple eaten with it. 
  • Nut-free and grain-free. No nuts, nut flour, or anything like that is required.

Looking for more keto bread recipes? Try keto rolls, keto tortillas, and keto buns.

coconut flour bread.

Ingredients needed 

Unlike traditional bread, this keto coconut flour bread doesn’t need any yeast, and the ingredient list is very simple. Here is what you’ll need:

  • Eggs. At room temperature. 
  • Coconut flour. The star ingredient. Be sure to use good quality coconut flour that is void of clumps or grittiness. 
  • Water.
  • Butter. For the perfectly moist and tender loaf. I tested this recipe with coconut oil and found it to be a little too greasy.
  • Baking powder. This leavening agent gives the bread a little rise and fluffiness.
  • Psyllium husk. Binds the bread together and gives it a more pliable texture. 
  • Apple cider vinegar. Lighten up the dough.
  • Salt.To enhance flavor.
  • Egg white and sesame seeds. For the golden topping.

Find the printable recipe with measurements below.

How to make bread with coconut flour

The beauty of bread coconut flour is that even novices can make it taste like a pro. Just put a little effort, and the bread will taste heavenly. Ready to cook some up? Here you go! 

Step 1- Blend the dry ingredients. Start by adding the coconut flour, baking powder, salt, and psyllium husk in a large bowl and stir together. Add butter to the dry ingredients and stir until it gets crumbly. 

dry ingredients.

Step 2- whip eggs. Next, beat the eggs with an electric mixer until fluffy. It should take about 3-4 minutes. 

whipped eggs.

Step 3- Combine. Now, add the apple cider vinegar and water to the beaten eggs and mix lightly. Add the dry ingredients and beat with the mixture until just combined.

coconut flour bread batter.

Step 4- Bake the bread. Now Your batter is ready to bake. Preheat the oven and line a small loaf pan with parchment paper. Pour the batter into the prepared loaf pan and let it bake until the color gets brown. Now tent with foil and keep baking until a toothpick comes out clean.

coconut flour bread pre-baked.

Allow the bread to cool in the pan and lift it into a cooling rack.

Recipe tips and variations

  • Ensure you fold eggs into the batter rather than stirring or beating while incorporating the eggs into other ingredients. This will make a smooth dough that bakes beautifully. 
  • Wait for the batter to thicken a bit before baking. This is because of the absorbent qualities that coconut flour possesses. 
  • Let the baked bread cool down to room temperature to avoid crumbling. 
  • Add mix-ins like flax seeds, garlic powder, herbs, or other spices.

Storage instructions 

To store: Wrap the leftovers in parchment paper or in an airtight container and store in the refrigerator for up to 5 days. 

To freeze: Slice your bread, wrap individual pieces in plastic, and then foil. Now it is ready to freeze for 3-4 months straight.

Reheat: You can reheat the bread in the microwave oven or toast it lightly if you spot a bit of moisture. 

bread with coconut flour.

Frequently Asked Questions

What does coconut flour bread taste like? 

Although coconut flour is a key ingredient, this bread doesn’t taste very much like it. It’s similar to a white sandwich bread but with a more buttery and dense texture.

Can coconut flour replace plain flour? 

It is not possible to replace all purpose flour with the coconut kind, as both have different baking properties. If you have leftover coconut flour on hand, try some coconut flour recipes.

How do you make coconut flour rise? 

Adding Psyllium husk and baking powder to the batter will allow the bread to rise slightly. However, unlike a wheat-based bread, it won’t rise too much.

More coconut flour recipes to try

coconut flour bread recipe.

Coconut Flour Bread

5 from 376 votes
Learn how to make coconut flour bread that bakes perfectly every single time. This recipe is gluten-free, incredibly easy to make, and tastes incredible. 
Servings: 12 slices
Prep: 1 minute
Cook: 30 minutes
Total: 31 minutes



  • Preheat the oven to 180C/350F and line a loaf pan with parchment paper.
  • Add the eggs into a mixing bowl and beat together until fluffy. Add the melted butter, water, and apple cider vinegar until combined.
  • Add the remaining ingredients and mix together until just combined.
  • Transfer the bread batter into the lined pan. Brush the top with egg white and sprinkle with sesame seeds. Bake for 30-35 minutes, or until a skewer comes out clean.
  • Remove the bread from the oven and let it cool completely.


TO STORE: Wrap the leftovers in parchment paper and refrigerate for up to 5 days. 
TO FREEZE: Slice your bread, wrap individual pieces in plastic, and then foil. Now it is ready to freeze for 3-4 months straight.


Serving: 1sliceCalories: 156kcalCarbohydrates: 8gProtein: 5gFat: 12gSodium: 201mgPotassium: 43mgFiber: 5gVitamin A: 349IUCalcium: 52mgIron: 1mgNET CARBS: 3g
Course: Breakfast
Cuisine: American
Author: Arman Liew
Tried this recipe?Give us a shout at @thebigmansworld or tag #thebigmansworld!

Arman Liew

I’m a two time cookbook author, photographer, and writer, and passionate about creating easy and healthier recipes. I believe you don’t need to be experienced in the kitchen to make good food using simple ingredients that most importantly, taste delicious.

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Recipe Rating


  1. 5 stars
    I’m really desperate to find a substitute for the egg and egg whites for this recipe. Any suggestions? We need gluten free, egg free, yeast recipes. Thanks

    1. I haven’t tried but you’d probably struggle with this recipe making it eggless- the coconut flour is very tricky even with eggs.

  2. 5 stars
    Absolutely scrumptious! I can’t stop eating it! I substituted 1/4 cup of coconut flour with ground flax seed for extra fiber, and substituted half the butter with coconut oil. I also added cinnamon, ginger and nutmeg for added flavor. Yummy! It’s delicious by itself; and the consistency was perfect! So bouncy – like store bought bread! Love this recipe! Thank you!

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