Keto Coconut Bread Recipes

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KETO COCONUT BREAD



Keto Coconut Bread image

This keto-friendly coconut bread is very light and fluffy.

Provided by Linda Nofsinger

Categories     Bread     Quick Bread Recipes     Fruit Bread Recipes

Time 1h

Yield 10

Number Of Ingredients 8

8 large eggs
¾ cup coconut flour
10 tablespoons butter, softened
8 teaspoons refined coconut oil
1 teaspoon xanthan gum
1 teaspoon aluminum-free baking powder
½ teaspoon salt
½ teaspoon sugar substitute

Steps:

  • Preheat the oven to 350 degrees F (175 degrees C). Line a 9x6-inch loaf pan with parchment paper.
  • Beat eggs with an electric mixer in a bowl until thoroughly combined, 2 to 3 minutes.
  • Mix in coconut flour, butter, coconut oil, xanthan gum, baking powder, salt, and sugar substitute to the beaten eggs; beat until smooth and combined. Pour into the prepared loaf pan.
  • Bake in the preheated oven until a toothpick inserted into the middle comes out clean, about 45 minutes.

Nutrition Facts : Calories 234 calories, Carbohydrate 7.9 g, Cholesterol 179.3 mg, Fat 20.1 g, Fiber 4.7 g, Protein 6.5 g, SaturatedFat 12.4 g, Sodium 314.5 mg, Sugar 0.3 g

KETO BREAD



Keto bread image

Looking for a way to add seeds and veg to your meals? Try this keto almond bread. The bread will be slightly wet but you can dry the slices in an oven or toast them

Provided by Carolina Briceno

Categories     Side dish

Time 1h

Yield Makes 1 loaf

Number Of Ingredients 12

60g coconut oil, melted, plus extra for the tin
100g almond flour
12g psyllium husk
2 tsp baking powder
1 tsp baking soda
100g milled seeds (we used 50g sunflower seeds and 50g pumpkin seeds)
20g coconut flour
12g milled flaxseed
3g salt
3 eggs, beaten
1 medium courgette, grated
1 tbsp apple cider vinegar

Steps:

  • Heat the oven to 200C/180C fan/gas 6. Oil and line a 900g loaf tin with baking parchment. Set aside.
  • Put all the dry ingredients in a large mixing bowl, stir together and set aside.
  • Put the coconut oil, eggs, courgette and 115ml hot water in a separate large mixing bowl, then tip into the bowl with the dry ingredients and combine. Stir in the apple cider vinegar, mixing gently - try not to overmix the dough.
  • Transfer the mix to the loaf tin. Wet your fingers to smooth the top of the bread, or use the back of a spoon. Bake for 20 mins, then reduce the oven to 150C/130C fan/gas 2 and bake for 30 mins more. Remove from the oven and leave to cool in the tin for 10 mins, then transfer to a cooling rack. Slice the bread and toast the slices in a pan or oven.

Nutrition Facts : Calories 220 calories, Fat 19 grams fat, SaturatedFat 7 grams saturated fat, Carbohydrate 3 grams carbohydrates, Sugar 1 grams sugar, Fiber 3 grams fiber, Protein 8 grams protein, Sodium 0.88 milligram of sodium

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