A light, tender bread made with coconut flour, eggs, and a touch of oil. It’s naturally gluten‑free, low in carbs, and ideal for those following keto or paleo diets.
Explanation
Coconut flour absorbs liquid more than wheat flour, so recipes require extra eggs for structure and moisture. This bread bakes into a small but satisfying loaf with a mild coconut flavor. It’s versatile—serve with butter, jam, or use for sandwiches.
Prep Time: 10 minutes Cook Time: 40–45 minutes Total Time: 55 minutes Servings: 10 slices
Ingredients
- ¾ cup coconut flour
- 6 large eggs
- ½ cup coconut oil or butter (melted)
- ½ cup milk (dairy or almond milk)
- 1 tbsp honey or sugar‑free sweetener (optional)
- 1 tsp baking powder
- ½ tsp salt
Products for Using in Recipe
- Coconut flour for gluten‑free base.
- Eggs for binding and lift.
- Coconut oil or butter for richness.
- Loaf pan for baking.
Instructions
- Preheat oven to 350°F (175°C). Grease and line a loaf pan.
- In a bowl, whisk eggs, melted oil/butter, milk, and honey/sweetener.
- Add coconut flour, baking powder, and salt. Mix until smooth.
- Pour batter into loaf pan, spread evenly.
- Bake 40–45 minutes until golden and firm.
- Cool completely before slicing.