Coconut Keto Bread Low Carb

Cups Of Coconut Flour:

4 Cups Almond Flour = 1 Cup Coconut Flour

2 Cups Almond Flour = 1/2 Cup Coconut Flour

1 Cups Almond Flour = 1/4 Cup Coconut Flour

Ratio 4 : 1 (This means that for every 1 cup of almond flour, use 1/4 cup coconut flour)

I’ve found this ratio to work well with almost every recipe. Coconut flour needs more moisture, because the flour is very absorbent. This is why i’ve kept the amount of eggs the same. The moisture from the eggs will absorb into the coconut flour, leaving a very nice texture without the eggy taste.

Coconut flour usually needs to rest to absorb moisture. Luckily with this bread, it is baked in the oven, so resting is not an issue for this recipe.

Keto Coconut Bread

Keto coconut bread is a fantastic substitute to my regular keto bread that is nut free, gluten free and slightly lower in calories. The bread is fluffy, sliceable and totally delicious. Just make sure you keep some for yourself, because everyone will want a slice of the action. 16 Slices, 2 Slices Per Serving.

Course Breakfast, Lunch, Snack  Cuisine Ketogenic  Prep Time 10 Mins  Cook Time 45 Mins 45 Mins Nutrition Per Serving Calories 193kcal Net Carbs 1g Fats 16g Protein 6g Ingredients: 7 large eggs 1/2  cup coconut flour 1/2 cup butter (use 1/2 cup coconut oil for dairy free) 1/2 tsp Salt 1 tsp baking soda 1/2 tsp xanthan gum Directions: Preheat oven to 355F. Put the eggs into a bowl and beat for 1 - 2 minutes on high. Add remaining ingredients and beat again until completely mixed. Scrape into a 9" x 6" loaf pan lined with baking paper. Bake for 45 minutes. (Remove once a skewer comes out of the middle clean.) Serving size is 2 slices. Nutritional values are for two slices.