Keto Coconut Flour Bread
A soft, golden grain-free loaf with a tender crumb that toasts beautifully and holds up to butter or avocado. At just 2.1g net carbs per slice and only 55 minutes start to finish, it's the everyday keto sandwich bread you've been missing.
Head of Nutrition · June 18, 2026
Nutrition per serving
Per serving · makes 12. Values are estimates; brands vary.
This soft, sliceable coconut flour bread is the keto loaf that finally behaves like real bread — sturdy enough for sandwiches, tender enough to toast with butter. Psyllium husk and a splash of apple cider vinegar do the heavy lifting for structure and lift.
Ingredients
- 3/4 cup coconut flour, sifted
- 2 tablespoons whole psyllium husk
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon fine sea salt
- 6 large eggs, room temperature
- 1/2 cup unsalted butter, melted and slightly cooled
- 1/3 cup unsweetened almond milk
- 1 tablespoon apple cider vinegar
- 1 teaspoon granulated erythritol (optional)
Instructions
- 1
Preheat the oven to 350°F (175°C). Line a 8x4-inch loaf pan with parchment paper, leaving an overhang on the long sides for easy lifting.
- 2
In a large bowl, whisk together the sifted coconut flour, psyllium husk, baking powder, baking soda, salt, and erythritol until evenly combined and lump-free.
- 3
In a separate bowl, whisk the eggs until frothy, then whisk in the melted butter, almond milk, and apple cider vinegar.
- 4
Pour the wet ingredients into the dry and stir vigorously until a thick, smooth batter forms. Let it rest 5 minutes so the coconut flour and psyllium absorb the liquid and thicken.
- 5
Scrape the batter into the prepared pan and smooth the top with a wet spatula. Bake for 38 to 42 minutes, until deeply golden and a toothpick inserted in the center comes out clean.
- 6
Lift the loaf out using the parchment overhang and cool completely on a wire rack before slicing into 12 slices. Slicing while warm will cause crumbling.
Tips & notes
- Always sift the coconut flour first — it clumps in the bag and unsifted pockets bake up dense and dry.
- Store wrapped tightly at room temperature for up to 2 days, refrigerated for up to a week, or sliced and frozen for up to 3 months. Toast straight from frozen.
- For a sandwich-friendly rise, don't skip the apple cider vinegar; it reacts with the baking soda to lift the dense coconut-flour crumb.
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Frequently asked questions
- How many carbs are in keto coconut flour bread?
- Each slice has 2.1g net carbs (5.1g total carbs minus 3g fiber), 142 calories, 5.2g protein, and 12.4g fat. This recipe makes 12 slices from one 8x4-inch loaf.
- Can I make this coconut flour bread dairy-free?
- Yes. Swap the unsalted butter for an equal amount of melted refined coconut oil. The almond milk is already dairy-free, so the loaf turns out fully dairy-free with the same texture.
- Why is my coconut flour bread dense or eggy?
- Coconut flour is highly absorbent, so dense results usually mean too much flour or not enough resting time. Always sift and measure level, let the batter rest 5 minutes, and bring eggs to room temperature to reduce the eggy taste.
