This is a non-vegan keto coconut bread using whole eggs. I have 2 other videos here for Keto Coconut Flaxseed Bread for both vegan and non-vegan versions. However, this coconut bread does not have flaxseed meal at all, hence it is a pure coconut bread. It’s probably the cheapest, healthiest and lowest carb keto bread at less than 1 g net carb per slice. Since almond flour is quite costly and flaxseed meal is not cheap either, this keto coconut bread is the best alternative.
I have been using egg whites all along for keto bread to avoid the eggy taste but this time I tried using whole eggs. 6 whole eggs for this recipe may seem a lot but coconut flour is very absorbent hence, it requires more eggs and liquid. Surprisingly, the bread doesn’t taste eggy and I believe it’s masked by the coconut flavor. The egg yolks makes the color of the bread a little yellowish which is nice and it is so flavorful, the whole house smells heavenly during the baking process. It also taste mildly sweet naturally from the coconut. Texture wise, it’s softer and more moist compared to other keto bread. Even the dough is softer than other bread but still manageable.
You can eat the bread straight with butter or toast it for a crispy crust. If you add the coconut or olive oil which is optional, the bread will be even crispier when toasted. Now, if you’re not a fan of coconut flour, you can mask the taste by adding other flavors, herbs or spices such as cinnamon, pumpkin pie spice etc.
I highly recommend that you measure the ingredients for accuracy especially when it comes to keto bread as they’re very sensitive. Even though I used US Metric System conversion, not all cups and spoons everywhere have the same measurements. I have experienced this personally by buying 3 sets of cups and spoons from different shops and they all turned out with different measurements. So please keep this in mind.
Please remember to grind your psyllium husk into finer powder otherwise, it won’t work. To learn about the importance of psyllium husk and how to use it effectively, please see the description box of another video titled HOW TO TURN PROBLEMATIC KETO BREAD INTO THE BEST KETO BREAD. You can also learn about the role of all ingredients in keto bread and other relevant information. The link is at the end of this video or you can go to Bread – Non Vegan section.
This recipe can be viewed and printed at this link;
Total servings = 18
Net carb = 0.8 g
Calories = 30
Total fat = 1.6 g
Protein = 2 g
Dry Ingredients ;
Coconut flour = 120 g / 1 cup
Psyllium husk powder (finely grounded) = 22 g / 2 1/2 tbsp.
Baking powder = 13.5 g / 3 tsp (Do not use double acting baking powder)
Salt = 1 tsp
Whole eggs = 6 large
Apple cider vinegar = 28.5 g / 2 tbsp.
Coconut or olive oil = 30 g / 2 tbsp (optional)
Boiling water = 240 ml / 1 cup
1. Pre-heat oven to 350 F or 180 C
2. Mix all dry ingredients in a bowl with a spatula until well combined.
3. Add all the wet ingredients except the boiling water and mix until well combined.
4. Add the boiling water and mix until it becomes a dough.
5. Shape the dough into a loaf with round top. The dough is quite soft but still manageable. Do not flatten the top to prevent from getting denser crumb without holes. Then place the dough into an 8×4″ loaf pan lined with parchment paper.
6. Sprinkle with black sesame seeds or any of your favorite seeds. Gently press the seeds down to ensure they stick to the dough.
7. Bake at the lowest rack for 60 minutes until a wooden skewer comes out clean. As an option, you can remove bread from pan and let it sit in the oven on a sheet pan with the heat turned off for about 30 mins to help the inside of the bread dry up more.
8. Cool completely before slicing the bread thinly.
9. Wrap bread in parchment paper before storing in fridge to prevent any moisture. The bread can be refrigerated up to 2 weeks or frozen for months.
Related Articles: recipeketo.com/bread