Coconut Flour Bread Recipe -

Coconut Flour Bread Recipe


Coconut Flour Bread Recipe

This recipe is from my friend Megan Kelly.  She has an incredible blog and is a Licensed Estheticain specializing in holistic nutrition, woman’s hormones, and spiritual health.


Coconut Flour Bread Recipe Ingredients:

1 cup of cashew or almond butter

¼ cup of coconut flour

5 pasture-raised eggs

½ tsp of aluminum-free baking powder

½ tsp of baking soda

2 tsp apple cider vinegar

Optional:  1 tbsp of raw honey

Servings: 5

Coconut Flour Bread Recipe Instructions:

  1. Pre-heat over to 350 degrees.
  2. Gather all ingredients and let sit out at room temperature.
  3. Place ingredients into vitamix or blend tech blender. Can also use hand blender or food processor
  4. Blend until well combined and smooth.
  5. Pour batter into well greased 8.5 x 4 loaf pan.
  6. Bake 25-30 minutes.


Megan’s Comments:

This bread is very low carbohydrate and grain/gluten free.

Notes: This is a fabulous alternative to sandwich bread and can be used in any meal. Top with coconut oil, butter/ghee, poached eggs, or guacamole!

Notes: If you want to make this more of a treat, add two tablespoons honey, vanilla, and cacao nibs or dark chocolate chips. So good!


Dr Jockers Comments:

Bread is one of our greatest comfort foods but also one of the most inflammatory foods we can consume.  This is because most of the bread on the market contains gluten and they are also very high carbohydrates.  This recipe is loaded with healthy fats, clean proteins and great prebiotic fibers.

Coconut flour is a preferred flour as it is low in carbohydrates, hypoallergenic (unlike almond flour which many individuals have food sensitivities too) and full of healthy pre-biotic fibers that nourish the beneficial microflora.

In general, this recipe is low-carb although adding the honey would bump up carb content.  If you are really focused on weight loss and/or reducing inflammation than I wouldn’t use honey very often.  If you are making this for a special occasion and want to impress, put the honey in there!

This is a fantastic bread to make on occasion so you can enjoy your favorite comfort food in a much healthier way.


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25 Responses to Coconut Flour Bread Recipe

  1. Michelle December 11, 2015 at 9:31 am #

    I made this recipe yesterday and followed it exactly and it wasn’t good at all. Won’t make again:(

    • Dr. Jockers December 11, 2015 at 9:48 am #

      I am so sorry to hear this Michelle! My wife and I make this almost every week and absolutely LOVE it!

  2. Mike March 9, 2016 at 9:46 am #

    I just put it in the oven. Will provide an update soon! I topped it with simple nuts, chia seeds and shredded coconut!

    • Dr David Jockers March 9, 2016 at 9:48 am #

      That is great Mike!

      • Yvonne November 8, 2016 at 12:51 am #

        What is the macro breakdown?

  3. dani March 26, 2016 at 6:25 pm #

    Can we substitute the almond/cashew butter with soy or peanut butter?

    • Dr. Jockers March 26, 2016 at 7:28 pm #

      Dani – unfortunately both soy and peanut butter are very bad for the body so I advise against it.

      • Astrid Zoer March 16, 2017 at 12:30 pm #

        What about reg. butter and what is net carbs per serving?

        • Dr. Jockers March 16, 2017 at 2:17 pm #

          No carbs in butter. You only want grass-fed butter as it is higher in omega 3 fats and lower in omega 6 fats and contains significantly more fat soluble anti-oxidants and CLA.

  4. Alyce March 28, 2016 at 9:37 pm #

    I am allergic to cashews and almonds. Can I substitute with sunflower butter?

    • Dr David Jockers March 29, 2016 at 4:06 am #

      Yes you can try that out

      • Alyce March 29, 2016 at 8:09 am #

        Fabulous 🙂 Thank you!

  5. Phyllis August 13, 2016 at 4:25 pm #

    Have made twice. LOVE it!

  6. Wise Council November 15, 2016 at 9:40 am #

    How many servings does this recipe make? What is the calorie/carb/fiber/fat count?

    • Dr. Jockers November 15, 2016 at 11:16 am #

      It is one loaf, or basically 8 thick slices.

  7. Simi December 25, 2016 at 11:44 am #

    Has anyone made this with egg replacer? Pl share proportions. Thanks

  8. Sibu February 2, 2017 at 9:25 am #

    Hi,I would love to try this out.My challenge is in my part of the world I can’t get almond/cashew butter.The other challenge is that my oven goes up to 240 and then there is H,so I am not sure abt preheating to 350

    • Dr. Jockers February 3, 2017 at 5:55 pm #

      Sorry to hear that. Hopefully in the future you will get to try it!

  9. Candy March 11, 2017 at 10:02 pm #

    Can in use a 9×5 bread pan and a ninja blender?

  10. Michelle July 11, 2017 at 5:14 pm #

    Can/should bread be refrigerated after it’s made and if not how long will it last? I think I might have spoiled mine after a few days out.

    • Dr. Jockers July 13, 2017 at 9:38 am #

      Yes I would recommend refrigeration Michelle!

  11. Brandi August 2, 2017 at 5:21 pm #

    I just made this wonderful bread! So amazing! I am wondering how to log the macros for it though. What is your best guess per slice if it serves 5?

    • Dr. Jockers August 3, 2017 at 3:16 pm #

      Hey Brandi, I don’t keep track of these values, nor do I recommend others keep strict count over calorie and macro consumption. If you wanted, you could input each of the individual ingredients into a tracker and see what the overall breakdown would be!

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