KETO COCONUT BREAD


KETO COCONUT BREAD

Keto coconut bread is a fantastic substitute for my regular keto bread but it is is nut free, gluten free and slightly lower in calories. The bread is fluffy, sliceable and totally delicious. Just make sure you keep some for yourself, because everyone will want a slice of the action.
RECIPE RATING Course Breakfast, Lunch, Snack
Cook Time 50 Mins
Passive Time 30 Mins
Prep Time 10 Mins
This Recipe Makes 16 Slices
Adjust Servings  Slices
Adjust Units
Print Here
Nutrition Facts Keto Coconut Bread Amount Per Serving (65g) Calories 191
Calories from Fat 153 % Daily Value*
Total Fat 17g
26%
Total Carbohydrates 3.5g
1%
Dietary Fiber 2g
8%
Protein 6g
12% * Percent Daily Values are based on a 2000 calorie diet.
Nutritional Information Is Per Serving
(1/16th Total Recipe)
INGREDIENTS

7 Large Eggs
INSTRUCTIONS



  1. Preheat oven to 180 C (355 F).

  2. Crack the eggs into a bowl and mix for 1 minute until well combined.

  3. Add the coconut flour, butter, salt, baking powder and xanthan gum, and mix until completely combined. The mixture will become quite thick.

  4. Line an 8.5 X 5-inch (21.5 x 12.7 cm) loaf tin with parchment paper and pour the batter into the tin. Level the top with a spatula if uneven.

  5. Bake for 50 minutes or until a skewer comes out of the middle clean.

  6. Serving size is 2 slices. Nutritional values are for 2 slices. Slice and store in the fridge for up to 5 days or in the freezer for up to 2 weeks. This bread freezes well.

RECIPE NOTES
THIS RECIPE HAS BEEN UPDATED IN MARCH 2019.

CHECK YOUR BAKING POWDER
*Please note* This recipe has been updated since first posting, and many people were confused about whether to use baking soda or baking powder. Please read below:
Please make sure that when you're baking this recipe, that you use an aluminium-free baking powder.
The reason is that if you accidentally use too much (more than indicated in the recipe), it can create a green colour in the bread.
Don't worry, it’s not you, it’s your baking powder. Baking powder with aluminium in it reacts to acidic ingredients like coconut, causing this greenish colour and what many people find to be a “tinny” or metallic taste.
Fortunately, this doesn't make the bread harmful to eat, it just might look a little strange. It's perfectly fine to eat.
MAKING THIS BREAD DAIRY FREE
To make this keto coconut bread dairy free, all you have to do is substitute the butter with olive oil. I've tried this and it also works just as well. Coconut oil would also work, but I prefer using olive oil as it has a better taste (especially because you are already using coconut flour in the mix).

DID YOU MAKE THIS RECIPE? Tag @fatforweightloss on Instagram and hashtag it #fatforweightloss.
Any questions? please search the help center on my website by clicking here

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