- Preheat and Grease: Preheat oven to 300F (150C), adjust baking rack to the middle position, and grease a 9×5-inch loaf pan.
- Whisk Oil, Honey and ACV: In a large mixing bowl, whisk melted coconut oil with honey and apple cider vinegar.
- Add Eggs: Add the beaten eggs and whisk well until you get a homogeneous yellow mixture.
- Prepare Batter: Add the unsweetened shredded coconut, almond flour, salt and baking powder, whisking well until you get a liquid batter (don’t worry if the batter seems too liquid, it’s meant to be that way).
- Transfer Batter to Pan and Bake: Pour batter into the prepared loaf pan, and bake for 40 to 45 minutes, until golden brown on top and a toothpick inserted in the middle comes out clean.
- Let Cool: Allow the almond flour bread to cool for at least 10 to 15 minutes in the pan, before running a butter knife or a spatula around the edges and removing the loaf from the pan.
- Slice and Eat: Slice into the loaf and enjoy!
Coconut Oil: I always prefer to use refined coconut oil because it has a neutral taste (as opposed to extra virgin coconut oil that has a more pronounced coconut flavor and smell). Alternatively, if you are not lactose-intolerant, feel free to use butter or ghee in equal amounts.
Honey: I’ve used just a bit of honey in this recipe to lend a little sweetness to the bread. You can also use agave nectar or maple syrup if you prefer. Alternatively, if you don’t want any sweetener at all, you can leave out the honey completely.
Apple Cider Vinegar: In this case, the apple cider vinegar combines with the baking powder to leaven the bread and help it to rise (once baked, the bread is almost double in size compared to the size of the batter before baking). If you don’t have ACV, you can use white wine vinegar too.
Eggs: In this case, eggs play a fundamental role in this recipe, and since 8 eggs are required, I wouldn’t recommend substituting all of them. If you wish the reduce the number of eggs used, you could possibly replace 3 to 4 eggs with aquafaba or an egg-replacer.
Shredded Coconut: Make sure to use unsweetened shredded coconut (the more finely shredded the better). If you want to use coconut flour instead, use only 2/3 cup coconut flour as coconut flour absorbs a lot more moisture than shredded coconut.
Almond Flour: I used blanched almond flour in this recipe, but you can also make your own homemade almond meal. Just bear in mind that almond meal will result in a darker bread since almond meal includes the reddish-brown almond skins.
Storing: To store, wrap the cooled bread in plastic wrap and then keep in the refrigerator for up to 5 days.
Freezing: To freeze, wrap the cooled almond flour bread in plastic wrap and freeze for up to 3 months. Let the frozen loaf thaw overnight in the refrigerator before warming it up slightly in the oven and then slicing.
Adapted from: Nourished and Nurtured
This post was originally published in April 2014, but has since been republished to include newer photos, step-by-step process shots, clearer instructions and ingredient notes. The recipe has been tweaked slightly to make it dairy-free as well.
- Category: Bread
- Method: Baking
- Cuisine: American
Keywords: almond flour bread, low carb bread