Are you tired of bland, dry low-carb bread that crumbles at the slightest touch? Prepare to be amazed by this incredible Keto Coconut Flour Bread that will revolutionize your ketogenic diet! This magical recipe delivers a soft, moist, and incredibly satisfying bread that tastes so good, you won't believe it's low-carb and gluten-free. Whether you're a seasoned keto enthusiast or just starting your health journey, this bread will become your new secret weapon in creating delicious, diet-friendly meals.
Prep Time: 10 mins
Cook Time: 30 mins
Total Time: 40 mins
Cuisine: Keto
Serves: 12 slices
Ingredients
- 1/2 cup coconut flour
- 6 eggs
- 1/2 cup butter, melted
- 1 tsp baking powder
- 1/2 tsp salt
- 1/4 cup water
Instructions
- Preheat the oven to 350°F (175°C). Line a standard 9x5-inch loaf pan with parchment paper, ensuring the paper overhangs the sides for easy removal.
- In a large mixing bowl, crack all 6 eggs and whisk them thoroughly until they become smooth and slightly frothy.
- Add the melted butter to the whisked eggs and mix well to combine, creating a uniform liquid mixture.
- In a separate bowl, sift together the coconut flour, baking powder, and salt to eliminate any potential lumps and ensure even distribution of dry ingredients.
- Gradually add the dry ingredient mixture to the wet ingredients, stirring continuously to prevent clumping. Mix until a smooth, consistent batter forms.
- Pour in the 1/4 cup of water and stir to achieve a thick, spreadable batter consistency. Let the batter rest for 3-5 minutes to allow the coconut flour to absorb moisture.
- Transfer the batter to the prepared loaf pan, using a spatula to spread it evenly and smooth the top.
- Place the loaf pan in the preheated oven and bake for 30-35 minutes, or until a toothpick inserted into the center comes out clean.
- Remove the bread from the oven and let it cool in the pan for 10 minutes, then use the parchment paper to lift the bread out and transfer to a wire rack to cool completely.
- Once cooled, slice into 12 even pieces. Store in an airtight container at room temperature for up to 3 days, or refrigerate for up to a week.
Tips
- Measure your coconut flour precisely, as it's much more absorbent than traditional flour. Always level off your measurements for consistent results.
- Allow the batter to rest for 3-5 minutes after mixing to let the coconut flour fully absorb the moisture, preventing a dry or crumbly texture.
- Use room temperature eggs for better integration and a smoother batter.
- Don't skip the parchment paper - it ensures easy removal and prevents sticking.
- Check the bread early! Coconut flour can dry out quickly, so start checking for doneness around 25 minutes.
- For extra flavor, consider adding herbs like rosemary or thyme, or a sprinkle of everything bagel seasoning to the batter.
- Store in an airtight container and toast slightly before serving to refresh the texture and enhance the flavor.
Nutrition Facts
Calories: 160kcal
Carbohydrates: 4g
Protein: 6g
Fat: 14g
Saturated Fat: 9g
Cholesterol: 125mg
