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Coconut Bread Recipe

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This recipe for Coconut Bread, by , is from Keto, one of the cookbooks created at We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!

Kim Knight


7 Large Eggs
1/2 cup Coconut Flour
1/2 cup Butter 120g / 4 oz (use 1/2 cup olive/coconut oil for dairy free)
1/4 tsp Salt
1/4 tsp baking powder (aluminium free if possible)
1/2 tsp xanthan gum

Preheat oven to 180 C (355 F).
Crack the eggs into a bowl and mix for 1 minute until well combined.
Add the coconut flour, butter, salt, baking powder and xanthan gum, and mix until completely combined. The mixture will become quite thick.
Line an 8.5 X 5-inch (21.5 x 12.7 cm) loaf tin with parchment paper and pour the batter into the tin. Level the top with a spatula if uneven.
Bake for 50 minutes or until a skewer comes out of the middle clean.
Nutrition information is for 1 slice. Slice and store in the fridge for up to 5 days or in the freezer for up to 2 weeks. This bread freezes well.

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Number Of Servings:
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Personal Notes:
Nutrition Facts
Keto Coconut Bread
Amount Per Serving
Calories 95Calories from Fat 81
% Daily Value*
Fat 9g14%
Saturated Fat 5g31%
Polyunsaturated Fat 0.2g
Monounsaturated Fat 2g
Cholesterol 97mg32%
Sodium 117mg5%
Potassium 32mg1%
Carbohydrates 1g0%
Fiber 1g4%
Sugar 0.2g0%
Protein 3g6%
Vitamin A 300IU6%
Calcium 10mg1




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