Keto bread recipe - Coconut flour bread thecoconutmama.com


Keto bread recipe - Coconut flour bread thecoconutmama.com

Coconut flour bread is one of the easiest recipes to start with when you start baking with coconut flour! This recipe makes one loaf of bread. You can  easily double  or triple this recipe and freeze extra loaves.


Coconut flour bread isn’t the same as gluten bread. It can be grainy and very dense, which is why we don’t use it for sandwich bread. This bread is best used for making toast and as a side with meals.
If you’re looking for a sandwich bread I suggest you try my grain free flat bread recipe. It’s extremely easy to make a works wonderfully for sandwiches and hamburgers!

Honey is listed in the ingredients for this recipe but it isn’t necessary. If you enjoy a slightly sweet bread you’ll want to use it. If not, you can just leave it out.
If this is your first time baking with coconut flour you may think it’s odd that this recipe calls for such a small amount of flour. This isn’t a mistake in the recipe! Coconut flour absorbs a lot of liquid so it’ll double in size once you add the liquid ingredients.
Free E-Book:  Coconut Flour Recipes! Learn how to bake with coconut flour with my new e-book, Coconut Flour Recipes. I’ll teach you how to bake coconut
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Coconut Flour Bread

Yields 1 loaf of coconut flour bread.
Ingredients:

Instructions:
  1. Preheat oven to 350 degrees.
  2. Use a medium/large bowl, mix eggs, coconut oil and honey (if using).
  3. Mix until all the wet ingredients are combined.
  4. Add coconut flour, arrowroot powder, baking powder and salt to the wet mixture and mix until the batter is lump free.
  5. Allow the batter to sit for 5 minutes.
  6. Scoop batter into a greased bread pan (I used a medium bread pan, 7 3/8″ x 3 5/8″ x 2″).
  7. Bake bread until the top is golden brown and a toothpick inserted into the middle comes out clean, about 35-40 minutes

  1. https://thecoconutmama.com/coconut-flour-bread-recipe/

 I Cut the “loaf” into 16 equal slices, that end up being 98 calories per slice with 3 net carbs and 4 grams of protein per slice. I am going to freeze the leftovers and try to make some french toast sticks from what we don’t eat today this weekend!



EN ESPAÑOL PANQUE DE COCO


❤ 6 huevos a temperatura ambiente.
❤ 1/2 taza de aceite de coco derretido y enfriado
❤ 3/4 ​​taza de harina de coco
❤ 1/2 cucharadita de sal de mar
❤ 1 cucharadita de polvo para hornear (tamizado)
❤  2 cucharadas de psyllium husk (ó goma xantana)

1. Precalienta el horno a 180º C (350º F).
2. Usa un tazón mediano/grande, mezcla los huevos y el aceite de coco.
3. Mezclamos hasta que todos los ingredientes húmedos estén combinados.
4. Agrega la harina de coco, el psyllium husk (ó la goma xantana), el polvo de hornear y la sal a la mezcla húmeda y mezcla hasta que la masa esté libre de grumos.
5. Permite que la mezcla se asiente por 5 minutos.
6. Coloca la masa en un molde para pan engrasado (utiliza un molde para pan mediano, 7 3/8 "x 3 5/8" x 2 ").
7. Hornea el pan hasta que la parte superior esté dorada y utiliza un palillo insertándolo en el centro del panqué hasta que éste salga limpio, aproximadamente 35-40 minutos.

*Si vives sobre el nivel del mar puedes agregar 2 cucharas de crema para batir para mantener el panqué humectado.

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