Keto Coconut Flour Bread
User Reviews
5
Keto Coconut Flour Bread
Description
The Keto Coconut Flour Bread is crafted using sifted coconut flour, whey protein powder, and baking powder, combined with whipped stiff egg whites folded into a yolk, yogurt, melted butter, and water mixture. This technique incorporates air, giving the bread a softer texture despite the dense coconut flour base. The batter is baked in a small loaf pan until golden, producing about 14 slices.
Its flavor is mild and slightly buttery, with a soft crumb that toasts nicely but requires care to avoid burning since coconut flour browns quickly. The bread's nutritional profile is keto-friendly, with approximately 9 grams of net carbs per slice, ideal for low-carb eating plans.
It fits well as a breakfast or sandwich bread alternative for those managing carb intake. It can be stored refrigerated up to five days or frozen in slices for up to three months. Leftover egg yolks from the recipe can be used in keto-friendly sauces or desserts, enhancing kitchen efficiency.
Ingredients
- 6 egg large, room temperature, white
- 2 egg yolk
- ½ cup / 60g coconut flour sifted
- 4 tbsp / 24g whey protein powder
- 1.5 tsp baking powder
- pinch salt
- ¼ cup / 60g PLAIN yogurt or Greek, room temperature
- ¼ cup / 55g butter melted, then cooled
- 2 tbsp water lukewarm
Instructions
- Preheat the oven to 180 C / 350 F and line a small bread pan (1 lb volume) with parchment paper.
- Beat the egg whites with an electric mixer until stiff peaks form. Take your time with this - it should take about 3-4 minutes.
- In a separate bowl, beat the 2 egg yolks, the yoghurt, butter and water for about 2 minutes until pale and fluffy.
- Now add the dry ingredients - coconut flour, whey protein powder, baking powder and salt - alongside ¼ of the stiff egg whites. Beat with the mixer until just combined.
- Using a spatula, fold in the remainder of the egg whites until you have a smooth dough. Don't overmix to ensure you're keeping in the air bubbles!
- Fill the dough in the prepared loaf pan and bake for about 35 minutes until golden on top or until a skewer inserted comes out clean.
- Let cool completely before cutting.
Notes
- This bread contains about 9g net carbs per slice and yields approximately 14 slices.
- Toast carefully as coconut flour browns quickly to avoid burning.
- Store in the fridge for up to 5 days or freeze sliced for up to 3 months.
- Use leftover egg yolks to make keto mayonnaise, sugar-free custard, or keto rice pudding.
Nutrition Information
Show DetailsNutrition Facts
Serving: 14Serving
Amount Per Serving
Calories 69 kcal
% Daily Value*
| Serving | 35g | |
| Calories | 69kcal | 3% |
| Total Carbohydrates | 1.7g | 1% |
| Protein | 4.5g | 9% |
| Fat | 4.7g | 7% |
| Saturated Fat | 2.9g | 15% |
| Fiber | 0.8g | 3% |
| Sugar | 0.5g | 1% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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