Keto Low Carb Coconut Flour Bread

4.32 from 210 votes

Keto Low Carb Coconut Flour Bread

2026 Update: Originally this recipe used xanthan gum and sweetener. After testing: I replaced 1 tsp xanthan gum with unflavored beef gelatin, I removed sweetener completely, I tested whipping egg whites separately (no meaningful height difference) Height remains comparable to original. The gelatin provides structure without gumminess and gives a more “real bread” texture similar to traditional bread -without wheat flour.

If you printed the original recipe and it works for you, that version is still fine. But this updated version is now my preferred method. Nutrition info is updated for 12 slices.

Prep Time 15

Cook Time 40

Total Time 50

Servings @1 slice

Calories 137kcal

Author Brenda Bennett | Sugar-Free Mom

Ingredients

Bread Batter

6 eggs or 1- 1/4 cup total (room temperature)
1/3 cup olive oil or coconut oil or butter
1/3 cup water or heavy cream or coconut milk
1/2 cup coconut flour
1/2 cup ground flaxseed
1 tbsp baking powder aluminum free
2 tsp ground cinnamon
1/2 tsp salt
2 tbsp sesame seeds optional

Bloom Gelatin

2 tsp gelatin
2 tbsp water

US Customary - Metric

Instructions

Preheat oven to 375 degrees F.
Line a 1.5 Quart (8 by 4) loaf pan, with parchment paper.
Sprinkle 2 teaspoons gelatin over 2 tablespoons cool water. Let sit 5 minutes. Warm gently until just melted and stir to remove lumps. Set aside.
In a stand mixer place the wet ingredients: eggs, oil, water or milk and blend until combined.
Add the remaining dry ingredients to the mixer and blend until incorporated. Drizzle in the cooled gelatin, mix to combine and pour the batter into the loaf pan.
Sprinkle optional toasted sesame seeds on top of loaf if desired.
Bake for 10 minutes then reduce temperature to 350°F and bake another 35-40 minutes, or until: Toothpick comes out clean. Center is set.
Allow to cool for 30 minutes before removing to a wire rack.
Cool completely before slicing into 12 slices.

Storage

Store in airtight container:
Counter: 2–3 days
Refrigerator: up to 7 days
Freezer: parchment between slices

Video

Notes

2 g Net Carbs per slice

My original recipe was first published in 2017. For the directions I left them as is, not separating the eggs, but for the youtube video, you will see this option.

Midlife Macro Approved

Nutrition