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Freshly baked coconut flour keto bread loaf on parchment paper

Coconut Flour Keto Bread

A soft, low-carb, gluten-free keto bread made with coconut flour, psyllium husk, and eggs for a fluffy, satisfying loaf.
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Course: bread, Keto Baking
Cuisine: American, Keto, Low Carb
Prep Time: 10 minutes
Cook Time: 40 minutes
Rest Time: 2 minutes
Total Time: 52 minutes
Servings: 12 slices
Calories: 160kcal
Cost: $6

Equipment

  • 1 Loaf pan Line with parchment paper
  • 1 Parchment paper Prevents sticking
  • 2 Mixing bowls Separate dry and wet ingredients
  • 1 Whisk or electric mixer For smooth batter
  • 1 Measuring cups and spoons For precise ratios
  • 1 Spatula To smooth top of batter
  • 1 Toothpick For doneness test

Ingredients

Main Ingredients

  • 0.5 cup Coconut flour Sifted
  • 6 large Eggs Room temperature
  • 0.25 cup Butter or coconut oil Melted
  • 1 teaspoon Baking powder Aluminum-free
  • 0.25 teaspoon Sea salt Fine
  • 1 teaspoon Vanilla extract Optional
  • 2 tablespoon Monk fruit sweetener Or erythritol
  • 2 tablespoon Psyllium husk powder Adds structure
  • 0.5 cup Water or almond milk Adjust for thickness

Instructions

  • Preheat oven to 350°F (175°C) and line loaf pan with parchment paper.
  • Mix coconut flour, baking powder, salt, and psyllium husk in a bowl.
  • In another bowl, whisk eggs with melted butter, vanilla, and sweetener.
  • Add wet to dry mixture and stir until smooth; rest 2 minutes to thicken.
  • Pour batter into pan, smooth top, and bake for 35–40 minutes.
  • Cool completely before slicing.

Notes

Nutrition information is automatically calculated, so should only be used as an approximation.

Nutrition

Serving: 50g | Calories: 160kcal | Carbohydrates: 5g | Protein: 6g | Fat: 13g | Saturated Fat: 7g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Cholesterol: 110mg | Sodium: 120mg | Potassium: 70mg | Fiber: 3g | Sugar: 1g | Vitamin A: 350IU | Calcium: 35mg | Iron: 1mg