Coconut Flour Bread is a simple and versatile grain-free loaf, perfect for those incorporating coconut flour into their baking. Whether used for open-faced nut butter or veggie-meat sandwiches, holiday stuffing, bread pudding, or a quick breakfast snack, this bread fits a variety of needs. With just four ingredients and 10 minutes of prep, the batter can even be blended for convenience. Ideal for Gluten-Free, Keto, Low-Carb, Paleo, Low-Oxalate, and GAPS diets!
INGREDIENTS
- 6 eggs
- ½ cup coconut flour
- ½ cup unsalted butter (or preferred fat: ghee, lard, or coconut oil), melted and slightly cooled
- ¼ cup liquid sweetener (use honey for GF, Paleo, and GAPS; use a liquid low-carb sweetener for Keto/Low Carb)
- ½ teaspoon sea salt
INSTRUCTIONS
- Preheat the oven to 325°F (163°C). Grease a loaf pan and optionally line it with parchment paper for easy removal.
- Add all ingredients to a blender and blend on medium-low for about 20 seconds, until fully combined. (Alternatively, use a mixing bowl and a handheld electric mixer.)
- Pour the batter into the prepared loaf pan and bake for 35-40 minutes, or until a toothpick inserted in the center comes out clean. The loaf will develop a golden crust with a slight dome and a natural split on top.
NOTES
- The nutritional information below is for the Keto/Low Carb version of this recipe.
Nutrition (Per Slice)
- Calories: 131 kcal
- Carbs: 1g
- Protein: 4g
- Fat: 11g
- Saturated Fat: 7g
- Cholesterol: 111mg
- Sodium: 152mg
- Potassium: 33mg
- Fiber: 2g
- Sugar: 1g
- Vitamin A: 387 IU
- Calcium: 16mg
- Iron: 1mg
