This super easy low carb coconut flour bread requires just 7 ingredients and can be made from scratch in under an hour! No yeast required, this quick bread is Paleo-friendly, keto-friendly, gluten-free, and dairy-free. Slightly sweetened with honey, this bread tastes delicious on its own, or toasted and spread with jam. Bake a loaf or two so you can enjoy homemade bread anytime!
Jump to:
- My Love for Homemade Bread
- An Easy Loaf of Quick Bread
- Favorite Gluten-Free Quick Bread Recipes:
- What is Coconut Flour?
- Is Coconut Flour Gluten-Free?
- Is Coconut Flour the Same as Shredded Coconut?
- Our Favorite Coconut Flour Recipes:
- Why This Recipe Works:
- Ingredients You’ll Need:
- Ingredient Notes/ Substitutions:
- How to Make Coconut Flour Bread
- Dish by Dish Tips/Tricks:
- Recipe FAQS:
- Other Low Carb Bread Recipes You’ll Love:
- Delicious Gluten-Free Breads to Bake:
- Low Carb Coconut Flour Bread (Gluten-Free, Dairy-Free)
My Love for Homemade Bread
Of all baked goods, my favorite is definitely homemade bread.
I don’t know about you, but for me, there’s just something so magical about pulling out a freshly baked loaf of bread from the oven, the heat from the oven hitting my face and the smell of bread enveloping the kitchen.
I’ve made countless types of bread, from our favorite soft fluffy gluten-free bread, to rosemary focaccia bread, to no knead artisan bread, and soft gluten-free dinner rolls.
An Easy Loaf of Quick Bread
Many bread recipes usually call for yeast, and while I personally love the rise and airy pockets that yeast imparts to a homemade loaf, using yeast usually implies more time required for rising, and slightly more complexity to the recipe.
That’s why I am also a big fan of quick breads – which basically refer to loaves that use baking powder or baking soda for leavening (as opposed to yeast).
Favorite Gluten-Free Quick Bread Recipes:
Get delicious GLUTEN-FREE recipes each week!
What is Coconut Flour?
Today, I wanted to make a quick bread that is also low carb with the use of coconut flour exclusively (no other flours required).
If you’ve never baked with coconut flour before, here are the details.
Coconut flour is a high-fiber flour that is ground from dried coconut meat.
Basically, after coconut milk has been squeezed and extracted from coconut meat, the remaining coconut meat is dried at a very low temperature before being processed into a fine flour that is then used for baking, especially for those on low carb diet or ketogenic diet.
Is Coconut Flour Gluten-Free?
Yes, coconut flour is gluten-free, since it is made from coconut dried coconut meat, and coconut is naturally gluten-free.
Is Coconut Flour the Same as Shredded Coconut?
Coconut flour is not the same as shredded coconut, and cannot be substituted in a 1:1 ratio for shredded coconut or other flours.
Since coconut flour absorbs a lot of moisture, baked goods using coconut flour tend to require a lot of liquid and a lot of eggs to help the ingredients bind together and provide moisture.
Remember that while coconut flour may be a little more expensive than other flours, a little bit goes a long way, so be very careful with the amount of coconut flour your use.
While most loaves require at least 2 to 3 cups of all-purpose flour or other types of flours, this coconut flour bread recipe only needs 3/4 cup of coconut flour.
Our Favorite Coconut Flour Recipes:
There are many coconut flour recipes you can play around with, and here are a few of our favorites!
Why This Recipe Works:
This coconut flour loaf recipe is one you’ll want to keep on hand all the time.
- Simple Ingredients: This coconut flour bread recipe has a short ingredient list – literally just 7 easy ingredients (including salt and baking powder). You might even already have all these ingredients on hand!
- Easy to Make: No kneading or rising time required and in less than an hour you can get a loaf of easy coconut flour bread ready from scratch.
- Great Texture: Soft, pliable, and tasty, this light and fluffy coconut flour bread is easy to eat and enjoy, and can be eaten by itself, or toasted and spread with jam.
- Low Carb: Because coconut flour is low in carbohydrates too, this delicious keto coconut flour bread recipe makes an amazing low-carb loaf that is great for those following a low-carb diet, Paleo diet, or a keto diet. While this low-carb bread may not taste or look exactly like traditional bread or regular wheat bread, this lighter keto coconut bread sure is delicious!
- Gluten-free and Dairy-free: Most importantly, there is no wheat flour or dairy in this coconut flour recipe, making it totally gluten-free and dairy-free too, which means that those who have Celiac disease, or are on a gluten-free diet or have gluten and lactose intolerances can enjoy it without worries!
Ready to make a loaf (or two) right now? Let’s dive right in and learn how to make bread with coconut flour!
Ingredients You’ll Need:
Here’s a visual overview of the ingredients required to make this easy low carb bread.
(For exact measurements and quantities, please scroll down to the recipe card at the bottom of the post!)
Ingredient Notes/ Substitutions:
- Coconut Flour: Since coconut flour is the star ingredient of this recipe, and it absorbs a lot of moisture compared to other flours, I do NOT recommend that you substitute it with other flours in a 1:1 ratio. If you really wish to substitute the coconut flour, remember that for each 1/4 cup of coconut flour, you will need 1 cup of other flours.
- Eggs: This recipe uses 6 eggs, as the coconut flour absorbs a lot of moisture, which the eggs provide along with structure. Alternatively, if you prefer not to use the egg yolks, you can use 12 egg whites instead of 6 whole eggs. I have not made this without eggs, so I don’t know how this bread will turn out with an egg substitute.
- Coconut Oil: For baking, I prefer using refined coconut oil (which has a more neutral flavor) as opposed to extra virgin coconut oil (which has a stronger coconut taste and smell). If you do not have coconut oil, you can also use other neutral vegetable oils (such as avocado oil, sunflower oil, corn oil) or melted vegan butter. Alternatively, if you are not lactose-intolerant, feel free to use normal melted butter or ghee instead.
- Almond Milk: I like using an unsweetened version of my 5-minute homemade almond milk, but you can also use other non-dairy milks (such as cashew milk, tigernut milk, rice milk, oat milk, or soy milk).
- Honey: I used honey to sweeten the bread a little, but you can also use maple syrup or agave nectar if you prefer. Alternatively, if you prefer a more savory bread (or bread that’s simply not sweet), you can simply leave out the honey.
- Baking Powder: In this coconut flour quick bread recipe, baking powder is the leavening agent that will help the batter to rise and give it a light, fluffy texture, so make sure you include it. If you have Celiac disease or are gluten-intolerant, make sure you use certified gluten-free baking powder.
How to Make Coconut Flour Bread
1. Preheat and Grease
Preheat oven to 350F and grease a 8″ x 4″ metal loaf pan. You may also line the pan with parchment paper if you prefer. Adjust the oven rack to the middle position.
2. Whisk Wet Ingredients
In a large bowl, beat the eggs, coconut oil, almond milk, and honey together.
3. Add Dry Ingredients
Sift the coconut flour, salt, and baking powder into the bowl with the wet ingredients and whisk well to combine until you get a homogeneous liquid batter (the batter will be quite liquid, but that’s perfectly fine).
4. Transfer Batter to Pan
Pour the batter into the prepared loaf pan.
5. Bake Until Golden Brown
Bake for 40 to 45 minutes until the top is golden brown and a toothpick inserted in the middle comes out clean.
6. Allow to Cool
Let the loaf cool on a cooling rack for at least 10 to 15 minutes until it reaches room temperature before cutting a slice of this delicious bread and enjoy!
Dish by Dish Tips/Tricks:
- Use a Metal Loaf Pan: For best results, I find that using an 8″ x 4″ metal loaf pan yields and allows the coconut flour bread to brown evenly on all sides as well as the bottom (while using a glass or ceramic pan does not).
- Make Individual Buns: If you want to make small individual buns instead of an entire loaf, you can simply divide the batter for this coconut bread recipe between the cavities of a muffin tin. Bake at 350F for 20 to 25 minutes until golden brown on the top and a toothpick inserted in the middle comes out clean.
- For a Sweeter Loaf: If you want a slightly sweeter loaf, you can increase the amount of honey to 2 tablespoons.
- For a Savory Loaf: If you prefer a savory sandwich bread, simply leave out the honey and add ground herbs such as garlic powder or onion powder instead. You can also mix in dried rosemary, oregano thyme with the batter for extra flavor. You can also top the batter with sesame seeds before baking.
Recipe FAQS:
To store, place the gluten-free coconut bread in an airtight container and store in the refrigerator for up to 1 week.
Yes, you can! To freeze, wrap the loaf in plastic wrap and freeze for up to 2 months. Let the loaf thaw overnight in the refrigerator before slicing. You can also heat up the bread slight in the oven if you prefer to eat it warm, or toast the slices as an when you want to eat it.
Yes, coconut flour is great for baking, especially if you are on a low-carb, paleo or ketogenic diet. It can be used for making cookies, quick breads, yeast breads and cakes. A little coconut flour goes a very long way, so a packet of coconut flour will last you a pretty long time (or at least quite a number of recipes).
Since coconut flour is the star of this coconut bread recipe, and because it is very fiber-rich, it absorbs a lot of moisture compared to other flours, I do NOT recommend that you substitute it with other flours in a 1:1 ratio. If you really wish to substitute it, remember that for each 1/4 cup of coconut flour, you will need at least 1 cup of other flour.
Coconut flour is not the same as shredded coconut, and cannot be substituted in a 1:1 ratio for shredded coconut or other flours.
Because coconut flour is a very absorbent flour, a recipe that uses coconut flour requires quite a lot of liquids/moisture so that the final texture of the baked good does not turn out dry. Eggs provide both the binding power as well as the necessary liquid needed to create the best texture, which is why coconut flour recipes tend to ask for many eggs.
Other Low Carb Bread Recipes You’ll Love:
- Low Carb Almond Flour Bread (Gluten-Free, Dairy-Free)
- Flaxseed Coconut Bread (Gluten-Free, Dairy-Free)
- Fluffy Low Carb Buns (Gluten-Free, Dairy-Free)
Delicious Gluten-Free Breads to Bake:
P.S. If you try this recipe, I’d love for you to leave a star rating below, and/or a review in the comment section further down the page. I always appreciate your feedback. Be sure to check out my entire Recipe Index for all the recipes on the blog. You can also follow me on Pinterest, Facebook or Instagram! Sign up for my Email List to get fresh recipes in your inbox each week!
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Low Carb Coconut Flour Bread (Gluten-Free, Dairy-Free)
- Total Time: 50 minutes
- Yield: 6 servings 1x
- Diet: Gluten Free
Description
This super easy low carb coconut flour bread requires just 7 ingredients and can be made from scratch in under an hour! No yeast required, this quick bread is keto, Paleo-friendly, gluten-free, and dairy-free. Slightly sweetened with honey, this bread tastes delicious on its own, or toasted and spread with jam. Bake a loaf or two so you can enjoy homemade bread anytime!
Ingredients
- 6 large eggs, room temperature, beaten
- 1/2 cup coconut oil, melted
- 1/2 cup unsweetened almond milk
- 1 tablespoon honey
- 3/4 cup coconut flour
- 1/4 teaspoon salt
- 1 1/2 teaspoons baking powder
Instructions
- Preheat and Grease: Preheat oven to 350F and grease a 8″ x 4″ metal loaf pan. You may also line the loaf pan with parchment paper if your prefer. Adjust the oven rack to the middle position.
- Whisk Wet Ingredients: In a large bowl, beat the eggs, coconut oil, almond milk, and honey together.
- Add Dry Ingredients: Sift the coconut flour, salt, and baking powder into the bowl with the wet ingredients and whisk well to combine until you get a homogeneous liquid batter (the batter will be quite liquid, but that’s perfectly fine).
- Transfer Batter to Pan: Pour the batter into the prepared loaf pan.
- Bake: Bake for 40 to 45 minutes until the top is golden brown and a toothpick inserted in the middle comes out clean.
- Allow to Cool: Let loaf cool for at least 10 to 15 minutes before slicing.
Notes
Coconut Flour: Since coconut flour is the star ingredient of this recipe, and it absorbs a lot of moisture compared to other flours, I do NOT recommend that you substitute it with other flours in a 1:1 ratio. If you really wish to substitute the coconut flour, remember that for each 1/4 cup of coconut flour, you will need 1 cup of other flours.
Eggs: This recipe uses 6 eggs, as the coconut flour absorbs a lot of moisture, which the eggs provide along with structure. Alternatively, if you prefer not to use the egg yolks, you can use 12 egg whites instead of 6 whole eggs. I have not made this without eggs, so I don’t know how this bread will turn out with an egg substitute.
Coconut Oil: For baking, I prefer using refined coconut oil (which has a more neutral flavor) as opposed to extra virgin coconut oil (which has a stronger coconut taste and smell). If you do not have coconut oil, you can also use other neutral vegetable oils (such as avocado oil, sunflower oil, corn oil) or melted vegan butter. Alternatively, if you are not lactose-intolerant, feel free to use normal melted butter or ghee instead.
Almond Milk: I like using an unsweetened version of my 5-minute homemade almond milk, but you can also use other non-dairy milks (such as cashew milk, tigernut milk, rice milk, oat milk, or soy milk).
Honey: I used honey to sweeten the bread a little, but you can also use maple syrup or agave nectar if you prefer. Alternatively, if you prefer a more savory bread (or bread that’s simply not sweet), you can simply leave out the honey.
Baking Powder: In this coconut flour quick bread recipe, baking powder is the leavening agent that will help the batter to rise and give it a light, fluffy texture, so make sure you include it. If you have Celiac disease or are gluten-intolerant, make sure you use certified gluten-free baking powder.
Storing/Freezing: To store, place the coconut flour bread in an airtight container and store in the refrigerator for up to 1 week. To freeze, wrap the loaf in plastic wrap and freeze for up to 2 months. Let the loaf thaw overnight in the refrigerator before slicing. You can also heat up the bread slight in the oven if you prefer to eat it warm, or toast the slices as an when you want to eat it.
This recipe was originally published in Feb 2021, but has since been republished with clearer instructions and recipe notes/substitutions.
Adapted from: Paleo Grubs
- Prep Time: 5 mins
- Cook Time: 45 mins
- Category: Bread
- Method: Baking
- Cuisine: American
Keywords: coconut flour bread, coconut bread
Very interesting recipe that I would love to try. Wondering if this will work in the air fryer since the batter is so liquid. Thank you 🙂
Hi Kristina, I’ve never tried making this in the air fryer, but I imagine since the batter is so liquid, you’ll definitely have to put it in some kind of mold that can go inside the air fryer basket. Hope this helps!
I just made this recipe and love it! It didn’t come out the way I expected, but even better. I’ve made lots of gluten free breads and I was just looking for something easy. This was it. Since my Son gets Candida overgrowth he is sensitive to sugars, so I used two tablespoons of Erythritol instead of honey to keep the carbs down even further and I used reconstituted Coconut cream powder for the milk. The batter was thick so I added a little water to it. It was still thick but I just spooned it into the pan and smoothed it out. It tastes more like cake than bread but that didn’t disappoint my son at all. He couldn’t believe it was OK for him to eat. A real hit! He’ll be getting more of this. Thanks so much.
★★★★★
Hi Sandra, so happy to hear that your son enjoyed this coconut bread and that you were able to substitute the honey with Erythritol. Maybe if you want a less sweet bread you can even leave out the sugars directly. Thanks for your lovely comment, and hope to see you around the blog again sometime soon!
xx,
Felicia
Hello Felicia,
My batter is quite dry which is different from your description as the batter is liquid. I am a learner of cooking, I think the measurement of the ingredients is not correct. Would you mind telling me how many grams of 1 cup of flour or milk?
Thank you very much.
MC
Hi MC! The batter should be very liquid. 1 cup of coconut flour is 112g (so 3/4 cup of coconut flour required in the recipe is 84g). 1 cup of almond milk is approx 250ml (so 1/2 cup almond milk required in the recipe is approx 125ml). Hope this helps!
My batter, too, was very thick. I think the issue could be that perhaps she used fractionated coconut oil (that stays liquid at room temp) and some of us used plain coconut oil, which is solid at room temp.
★★★★
I love this bread, its so tasty!! I read some other comments about how their bread turned yellow. I originally had 6 egg whites for a different recipe but it wasn’t enough substance for this one so i added in 2 more full eggs. My bread turned out absolutely beautiful, brown on all sides white on the inside. It was my first time ever making bread and it’s a little too moist at the bottom, but I only took it out of the oven like 40 minutes ago. It’ll dry out and be yummy soon enough. Even the way it is now IT’S SO YUMMY!
★★★★
Hi Natalie! I’m so happy that you enjoyed this bread, thank you for the lovely comment! Depending on the milk used (as well as the number of egg whites or egg yolks), the inside of the bread may look different in color. The most important thing in my opinion is the texture and taste! 🙂 Happy 2022 and I hope to see you on the blog again sometime soon!
Hi! I love how informative and great your articles are. Thanks a lot!
This was a simple recipe as there aren’t too many ingredients and was quick to put together. Mine turned out more yellow than the photo and tasted more like a cake to me versus bread. I was very pleased with the recipe though and tastes delicious! I’ve had coconut flour for a while and didn’t really know what to make with it. I will be making this again soon. Thanks for the recipe!
★★★★★
Hi Nadia! Thanks for sharing how it went! So happy you enjoyed it. Yes, this definitely tastes more like a quick bread (as opposed to normal bread). Glad you now have a recipe to use your coconut flour with 😉 A little coconut flour always goes a very long way, so I’m guessing your pack of coconut flour will last you quite a few loaves!
Many have commented how their efforts using your recipe have resulted in a somewhat more yellow bread than the pic you posted. Can you clarify how you ended up with a bread that is brown as per your pic. It’s logical that we’ve all (myself included) ended with yellow bread, due to the 6 whole eggs in your recipe.
★★★
Hi Meng!
Thanks for your feedback.
I usually make this bread with almond milk, but when I made it with walnut milk (because I ran out of almonds), the walnut milk gave the bread a slightly browner look! The most important thing is not so much the color in my opinion, but the taste and texture, and it should probably taste the same no matter what color it turned out.
How was the texture/taste of the bread for you?
Thanks Felicia,
I managed to find coconut flour at open taste.
Thanks for pointing out that the coconut flour is super dry and absorbs lots of moisture so that is why we need only a small quantity of this flour and the batter is quite liquid in the beginning of the batter preparation. Somehow, this liquid got quickly absorbs during baking and out comes this lovely loaf of coconut flour bread . 🙂
May love and joy abound in you always!
Blessings,
Mum
★★★★★
Hi Mummy!
Isn’t it incredible how much liquid coconut flour absorbs? Yay that you managed to find it at Open Taste – I imagine it’s not very common to find coconut flour in SG.
Love you!!
It’s really delicious, but it looks NOTHING like the photo, which appears to be of a more conventional bread made with yeast and wheat flour. The loaf this recipe makes is fairly flat and a deep yellow from the eggs. Definitely if you can’t have grain this is worth a try. I tried it because I’m going to have some guests who can’t have grain at a gathering and sandwiches are on the menu. It may be challenging to make a sandwich with this bread, but it should still go well with the fillings. Thanks for developing the recipe!
I made it without sweetening, and it still has plenty of flavor. Although it didn’t raise a lot, the texture is light.
To the question of whether this could be made in a bread machine: No. Bread machines are for yeast breads that require kneading and raising.
★★★★★
Clarifying, regarding the photos– that is, the particular loaf I made looked nothing like what’s pictured here; it got nicely browned around the sides and bottom but not on the top like in the photos.
And no one would need to use a bread machine because this recipe is quite simple and quick to mix up.
Hi Elene!
Thanks for your lovely comment – I’m glad you enjoyed the taste (although it didn’t rise as much as you’d like!). And yes, it’s totally not necessary to use a bread machine because it comes together very easily, and the batter is rather liquid.
I’m still trying to figure out why your bread didn’t rise though – did you check if your baking powder is fine? The photos were of the exact recipe you used (using baking powder) – note that the bread will not rise as much as if it included yeast.
Also, if you would like a grain-free bread that would be lovely for sandwiches, you could try making this coconut flaxseed bread: https://www.dishbydish.net/gluten-free-flaxseed-coconut-bread/.
Fingers crossed your gathering goes well!
Thank you! I’m used to making quick breads with baking powder, and this one honestly didn’t raise as much as usual, though it was plenty light and airy. Also, although the sides were as brown as I felt they could afford to be without burning, the top was more yellow than brown, a very different effect from the crust in the photos, but it was baked through thoroughly.. Oven temps can vary, so who knows? I will definitely try fresh baking powder next time. I think there will be a next time, as this recipe is getting rave reviews so far from a couple of folks I gave samples to. I’m sending it to my friends who don’t tolerate grains.
Yes, I was thinking of trying the coconut/flax one too, just didn’t have enough flax in the cupboard.
YAY for the rave reviews from your grain-free friends! Regarding the crust, maybe you can leave it baking for a little while longer so the crust turns a little more brown. Hope this helps, and hope to see you around the blog again sometime soon!
Can I make this in a bread machine?
Hi Michelle, I’ve never made this in a bread machine before. The batter is rather liquid (take a look at the step by step process shots in the post to get an idea of the consistency of the batter) – and I’m not sure how it will work in a bread machine. But if you do make it in the machine, I’d love to know how it came out!
Hello Felicia,
How interesting is it for me to learn about the low-carb property of the coconut flour and yet it is not easily found in supermarkets in SG.
Because I love freshly baked bread but have to restrict the amount I can consume daily due to its carb intensity. Now that I know coconut flour is low-carb, I am quite determined to search it out and get some for myself to try out your recipe .
Thanks for sharing this information. 🙂
Love you sweetie!
Mum
★★★★★
Hi mummy I hope you enjoy this coconut bread! I believe it should be easy to find – try Red Mart it might have coconut flour in stock! 😉