Keto Coconut Flour Bread

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coconut flour bread

Keto Coconut Flour Bread

This Coconut Flour Bread recipe is from my friend Megan Kelly.  She has an incredible blog and is a Licensed Esthetician specializing in holistic nutrition, woman’s hormones, and spiritual health.  Enjoy this great keto coconut flour bread recipe!

3 votes


Coconut Flour Bread



Yield 8-12 slices


Optional:  1 tbsp of Honest Keto Maple syrup


Step #1:  Pre-heat over to 350 degrees.

Step #2:  Gather all ingredients and let sit out at room temperature.

Step #3:  Place ingredients into vitamix or blend tech blender. Can also use hand blender or food processor

Step #4:  Blend until well combined and smooth.

Step #5:  Pour batter into well greased 8.5 x 4 loaf pan.

Step #6:  Bake 25-30 minutes.


***The nutrition info for this recipe is based on the linked ingredients above**  

**Nutritional info does not include optional ingredients. 

Courses snack or side dish

Nutrition Facts

Serving Size 1 slice

Amount Per Serving

Calories 177

% Daily Value

Total Fat 14 g


Total Carbohydrates 8 g


Dietary Fiber 4 g


Sugars 3 g

Protein 7 g


* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.


Special Notes:

This coconut flour 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 keto maple syrup, 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.


Dr. Jockers

Dr. David Jockers is a doctor of natural medicine, functional nutritionist and corrective care chiropractor. He currently owns and operates Exodus Health Center in Kennesaw, Georgia. He has developed 6 revolutionary online programs with thousands of participants.


Side Dishes

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        1. 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.

        1. Hey Margo, many people have sensitivities to peanuts. Also, a lot of peanuts are notorious for containing mold toxins which can cause problems for some people. I generally recommend people go for the other nut butters like almond or cashew!

  1. 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

  2. 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.

  3. 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?

    1. 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!

  4. All nuts (peanuts, cashews, almonds, pistachios) are high in oxalates, which I need to avoid. Macadamia nuts are only low to moderate (depending on info. source). Can this be made with macadamia nut butter? It will be a spendy loaf of bread but worth it for a treat, if it would work. Thanks.

  5. Just made this bread recipe. There is no way this bread will be “white”, according to the photo, using almond butter. It is not bad, but was kind of disappointed in the taste. I have made the almond butter bread and it is also something I would probably not waste my time making again. Gotta give these things a try to find out what can work. Not giving up, just have to try, try again.

  6. Finally got around to making this bread on a snowy afternoon in NC. It came out great, just needs a little salt. I followed recipe exactly. It is white and a very nice texture, made with cashew butter. We will have grilled cheese sandwiches on it. Since we’ve given up grains we rarely eat sandwiches anymore so this is a treat. Will try a sweetbread next time.

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