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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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Prep Time 10 minutes
Cook Time 40 minutes
Rest Time 2 minutes
Total Time 52 minutes
Servings: 12 slices
Course: bread, Keto Baking
Cuisine: American, Keto, Low Carb
Calories: 160
Ingredients Equipment Method Notes

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

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

Method
 

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

Notes

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