Keto Coconut Flour Bread By Annie Edison

Keto Coconut Flour Bread

Ingredients

• ½ cup coconut flour

• 6 large eggs (room temperature)

• ¼ cup melted butter or coconut oil

• ¼ cup unsweetened almond milk (or any keto milk)

• 1 tablespoon baking powder

• ¼ teaspoon salt

• Optional: 1 teaspoon apple cider vinegar (improves texture)

Instructions

1. Preheat oven to 350°F (175°C). Line or grease a loaf pan.

2. Mix wet ingredients:
   Whisk eggs, melted butter, almond milk, and vinegar.

3. Mix dry ingredients:
   In a separate bowl, combine coconut flour, baking powder, and salt.

4. Combine:
   Stir dry ingredients into wet until smooth. Let batter rest 2–3 minutes to thicken.

5. Bake:
   Pour into loaf pan and bake 40–45 minutes, until golden and a toothpick comes out clean.

6. Cool completely before slicing (very important for coconut flour bread).

Tips

• Coconut flour absorbs a lot—don’t add more liquid unless batter is extremely thick.

• Slice thin for best texture.

• Toast slices with butter for best flavor.

Nutrition (approx. per slice, 12 slices)

• Very low net carbs

• High protein

• Keto & diabetic-friendly

If you want, I can also share:

• 3-ingredient keto bread

• Microwave keto bread

• Sweet coconut flour bread

• Dairy-free version