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My coconut flour bread recipe is light and fluffy, with the perfect crust and delicious flavor. My family loves it because It’s naturally gluten-free, and there’s NO eggy taste!
If you love coconut flour recipes, try my coconut flour banana bread, coconut flour pancakes, or coconut flour muffins next.
Table of Contents
If you’ve been following for a while, you know I have more than one low-carb bread recipe up my sleeve (hello, 90-second keto bread and keto banana bread!). This recipe, however, is in a league of its own.
I’ll be totally honest: this recipe performed better than I expected. The coconut flour yields a fluffy, bouncy loaf of bread that makes the perfect toast or sandwich bread. My family just polished off a loaf and is already requesting another!
Why I love this recipe
- Easy. Like protein bread, there is no yeast or rising time needed, and you can make this entire recipe by hand or with a stand mixer.
- Fiber-packed. Coconut flour is very high in fiber, which is a big step up from most mainstream grocery store brands.
- Diet-friendly. It’s gluten-free, grain-free, nut-free, and only 2 grams of net carbs per slice.
- Perfect taste and texture. It’s fluffy, chewy, and toasts like a dream. All that’s missing is some cottage cheese eggs and you’re looking at a VERY nutritious breakfast.
Key ingredients
- Eggs. Make sure they’re at room temperature so they mix evenly into the dough.
- Coconut flour. The star ingredient! Make sure to use a good quality brand and sift it to remove any clumps.
- Water. To bind the dry ingredients. You could also use unsweetened almond milk, though I didn’t find it necessary.
- Butter. For the perfectly moist and tender loaf. I tested this recipe with refined coconut oil and found it to be a little too oily, though you could substitute it to make a dairy-free recipe.
- 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. Lightens up the dough.
- Salt. To enhance the flavor.
- Egg white and sesame seeds. For the golden topping.
How to make coconut flour bread
I’ve included step-by-step photos below to make this recipe easy to follow at home. For the full printable recipe instructions and ingredient quantities, scroll to the recipe card at the bottom of this post.
Step 1- Beat. In a large bowl, beat the eggs until fluffy.
Step 2- Combine. Add the remaining wet ingredients. Once smooth, mix in the remaining ingredients.
Step 3- Assemble. Transfer the dough to the pan, brush with egg whites, and sprinkle with sesame seeds.
Step 4- Bake until a toothpick inserted comes out clean. Let the bread cool completely before slicing.
Arman’s recipe tips
- Adjust the baking time. I tested this recipe with a 9 x 5-inch loaf pan. If you’re using an 8.5 x 4.5-inch pan, consider adding 5 minutes of baking time.
- Fold the eggs into the dough. If you stir the eggs in or beat them, you’ll lose air and end up with a dry loaf.
- Rest the batter for 10 minutes. While optional, I found giving the batter time to rest helps it thicken up a bit, resulting in a firmer loaf.
- Let the bread cool on a wire rack. I once tried to slice it while it was still warm, and it practically collapsed!
Frequently asked questions
I don’t recommend using almond flour instead of coconut flour for this recipe, as the two have very different levels of absorbency, which will affect the overall texture.
By itself, coconut flour won’t rise, but when you add psyllium husk and baking powder, it will rise slightly but not quite as much as wheat bread.
Coconut Flour Bread
Ingredients
- 5 large eggs room temperature
- 1 cup coconut flour sifted
- 1/2 cup butter melted
- 1/2 cup water
- 1 tablespoon apple cider vinegar
- 1 teaspoon baking powder
- 2 tablespoons psyllium husks
- 1/4 teaspoon salt
- 1 large egg white
- 2 tablespoons sesame seeds
Instructions
- 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.
Notes
Nutrition
More keto bread recipes
Originally published September 2022, updated and republished January 2025
this coconut flour bread recipe is sensational. It has a tender crumb and I put it in my toaster this morning!!
Love to hear that, Andria!
Interesting. I think this can be very filling right?
Best coconut flour bread recipe EVER!
Tastes great, but why did it turn purple?
Turned out extremely moist
Obsessed with this bread!
This is my favorite coconut flour bread.
What size loaf pan please?
I just wanted to say even though I followed the directions and it turned out purple…purple! This taste delicious.
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
I haven’t tried but you’d probably struggle with this recipe making it eggless- the coconut flour is very tricky even with eggs.
I just made this bread! It came out very good! I substituted water for coconut milk, perfect! I also included coconut flakes in the batter and sprinkled more flakes on top! Butter and strawberry jelly – YES!
Hi Susan,
You can use chia seeds and water as an egg substitute when baking. Just google it. Not sure about the egg whites though.
can i put all the ingredients in a bread maker and will it turn out ok
Not sure- didn’t try that. Feel free to experiment and see.
Tastes great, but why did it turn purple?
Hmm it could be the coconut flour reacting with something (it can happen with certain brands)
absolutely delicious coconut flour bread.
Really good bread. Good consistency, really easy to make. Tastes slightly buttery. YUM!
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!
Great!