Keto Coconut Flour Bread

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coconut flour bread

Keto Coconut Flour Bread

This coconut flour bread is a recipe from my friend Megan Kelly. She has an incredible site Renewing All Things – Biblically Based Health, Nutrition and Lifestyle specializing in neurobiology, healing, and mental health. Enjoy this great keto coconut flour bread recipe!

If you enjoy recipes like this, you may be interested in my advanced nutrition and recipe book the Keto Metabolic Breakthrough.

liver paté, Chicken Liver Paté

8 votes


Coconut Flour Bread




Yield 8-12 Slices


Optional: 1 tbsp. Honest Keto Maple syrup


Step #1:  Preheat the oven to 350°F. Grease an 8½ by 4-inch loaf pan with coconut oil cooking spray.

Step #2:  Allow all of the ingredients to sit out at room temperature for 5 minutes.

Step #3:  Place all of the ingredients in a food processor or high-powered blender and process until well combined and smooth. Transfer the batter to the prepared loaf pan.

Step #4:  Bake for 25 to 30 minutes, or until a toothpick inserted in the center of the loaf comes out clean.

Step #5:  Let the bread cool for 5 minutes and remove it from the baking pan.

Step #6:  Serve and enjoy or store in an airtight container in the refrigerator for up to 1 week.


***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 166

% Daily Value

Total Fat 14 g


Total Carbohydrates 5.5 g


Dietary Fiber 3 g


Sugars 1 g

Protein 8 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 on Coconut Flour Bread:

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 prebiotic 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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    1. Unfortunately, we HAVE to eat G/Free, and cannot use this recipe at ALL. Hubby and son are allergic to EGGS!!

        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!

        2. Also, peanuts are no nuts, but legumes. Another reason to avoid them altogether.
          P.S. Dr J, thank you so much for this super easy super delicious recipe. I love it for myself and also shared it with my two friends (one with coeliakie and other with chronic ulceritis.). So excited to help them enjoy bread which will not harm them 🙂

      1. I tried sunflower butter because peanut butter is not on my autoimmune meal plan and I react to almonds and almond products (rash). I used aluminum free baking powder. The bread turned blue-green! I did a little research, and apparently since the bp was aluminum free, the sunflower butter was responsible for the chemical reaction that made the bread an ugly, dull blue-green. The bread has a good texture, but it is not tasty and I used the pure maple syrup.

  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. Dear. Dr. Jockers,

    English is not my mother language, I don’t understand where should I put the mixing.
    thank you!

    1. beatriz, when he says put it in a vitamix, he means a blender. vitamix is a brand of blender.
      i liked the recipe but i have to mix the flour with mostly almond flour. too much coconut flour makes me feel really bad.

  6. 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.

    1. Made two loaves with different brand butters. Costco creamy almond butter and Vitacost organic no-additive peanut butter. Both well stirred to reincorporate oil that separated. The peanut butter one was lighter in color and not as dense as the almond butter loaf. Neither was light like photo, breads were shades of brown, very dense & dry. The peanut butter version was slightly better texturally. I think I will try again with addition of salt and some liquid to moisten and blend a little easier, may get a little more traditional bread flavor, loft and lighter texture in finished product. I used NutriBullet RX high speed blender for mixing. The differences in the butters thickness seemed to impact the batter consistency. The almond butter batter was thick, not pourable and the peanut butter batter was lighter/smoother, not pourable. I think this may be a good healthy base starting recipe to adjust to personal preferences.

  7. Can I use 1 cup of cashews, instead of cashew butter?
    Would I need to do anything else to the cashews? Soaking them overnight?

    Thanks and God bless,

  8. 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.

  9. Made this last night just as written while our lasagna was baking . So easy, quick and delicious…even my picky husband loved it! Can’t wait to toast with some goat cheese inside and/or make a sweeter version with some coconut flakes and/or 70-85% dark chocolate chips. Really surprised it tasted like bread with only 1/4 cup of coconut flour and no sugar! Simply amazing! Thanks Dr. Jockers. Love your recipes so keep ’em coming 🙂

  10. wow! “aluminum-free baking powder”
    I heard they put aluminum in toxic salt to make it run freer, toxic salt AKA table salt, or processed salt [or maybe iodized salt], the only good that comes with that is Iodine, the rest is bad news to give you high blood pressure, they say 95% of people who get cancer are iodine deficient. but then you can get iodine from a packet a day of dried seaweed or “Iodine Oral drops”

  11. Would like to know also but no one will respond to it! I know u can use ground flax seeds for a couple eggs but not sure if u can for 5 eggs

    1. I just made the bread. I think you need the eggs for the moisture? Besides the cashew or almond butter there really isn’t anything to bind the ingredients. This is just my thought. 😉

  12. Have you tried coconut scones, My mother used to make them this what do. You pretend you are making, say date scones, but instead of putting in dates you put coconut, about one unit of coconut flakes per unit of standard flour.

    But having seen this recipe for coconut bread one might like to the bread into scone sized.

  13. Don’t forget that people who are allergic to chicken eggs can often eat duck eggs. It’s the same logic as people with cow milk allergies can often use goat milk.

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