There’s nothing like a fresh loaf of homemade keto coconut flour bread with hints of rosemary and garlic. It will warm your house and fill your nose with scents of a bakery.
This bread recipe is my personal favorite. Not only is it a great alternative for people with nut allergies, but it’s is rich with rosemary and garlic. The best way to eat any bread, in my opinion, is as toast, and this recipe is no exception.
Toast it up on the stove or in the oven and top it with some butter! We promise you this bread recipe will change the way you enjoy keto bread.
How To Make Bread With Coconut Flour
When baking bread on a keto diet you have two options for flours. Coconut flour and almond flour. If you want to try a keto bread recipe using almond flour then give our other recipe a try.
While the almond flour bread is delicious, bread made with coconut flour results in a lower calorie, flakier bread, which is definitely a favorite around our house.
Coconut Flour vs Almond Flour
A few things to keep in mind when baking with coconut flour is that it is very difficult to substitute with almond flour.
You’re much better off looking up a coconut flour recipe than trying to convert one that uses almond flour. The reason for this is that coconut flour is much more absorbent to liquids.
Recipes where you needed a few cups of almond flour, may only require half a cup of coconut flour to get the same result.
Coconut Flour Macros
Keto coconut flour bread is a great item to have on hand to help build healthy and filling meals. The reason we love coconut flour so much it because of its fantastic keto macros.
Coconut flour is gluten free keto friendly, and per serving has just 60 calories, 2 grams of fat, 8 grams of carbs, 6 grams of fiber, 2 grams of protein, and 2 net carbs!
Baking With Coconut Flour
Coconut flour is our preferred flour for a number of reasons:
- Low cost– In comparison to almond flour (0.34 cents an oz) coconut flour is about half the price (0.16 cents an oz).
- Gluten free– Like all other ingredients on a keto diet coconut flour is praised for it’s gluten free base with a high fiber content.
- Good flavor– It has a light and subtle coconut flavor that works really well in a variety of keto treats and baked goods.
- You use less per recipe– Coconut flour is 3x more absorbent than almond flour. That means when bread is made with coconut flour you have to use 3x less the amount of flour compared to most keto recipes, AND it’s cheaper than almond flour. You save money twice every time you use coconut flour in a recipe.
Our preferred brands to look for are Anthony’s or Bob’s Red Mill. We recommend buying a big bag so whenever you want to make coconut flour bread you have a stash of flour on hand.
More Coconut Flour Recipes
This bread recipe is not our only coconut flour recipe. In fact, two of our most popular recipes are coconut flour based, our 3 Minute Low Carb Biscuits and Low Carb Fudgy Brownies!
How could you even say no to attempting those recipes – one takes less than five minutes to make and the other is the best dessert ever, brownies!
If you are using coconut flour for the first time, however, I recommend making our rosemary and garlic coconut flour bread to get a full understanding of how amazing a flour it truly is!
Can I Make Low Carb Coconut Flour Bread Dairy Free?
Most recipes that call for butter can be easily subbed for coconut oil. Thankfully that is still the case for this recipe, but coconut flour can alter the taste a bit.
Another good option for those who want a buttery taste without the dairy is ghee. Ghee or clarified butter is lactose free and easier for most people to digest that can’t normally have dairy.
If all you have is coconut oil, that will still work. Just know the bread will taste a bit more coco-nutty and less like traditional bread.
Tips for Making the Best Keto Coconut Flour Bread
If you’re new to working with coconut flour you’ll quickly learn it behaves very different to almond flour. This coconut flour bread recipe is fairly simple, but there are a few tips and tricks that make the bread come out better.
Add Lots of Fat
Fat is always your friend on a ketogenic diet and this bread recipe is no exception.
This recipe calls for a stick of butter, which can be substituted for other fat sources like coconut oil, but the bet results will come with using butter.
Use Herbs and Spices
We use rosemary and garlic in this recipe, but use whatever herbs and spices you’d like. You can leave out the seasonings but keto breads tend to need a bit of added flavor to improve the taste.
Regular bread has the enjoyable yeast flavor which will be missing from low carb breads. This is also a great tip if you find the bread to be too eggy for your liking.
Avoid an Eggy Taste
This coconut flour bread does not have the strong egg taste that many keto breads have. It has a mild coconut taste, with some garlic and rosemary coming through.
If you still want less of an egg taste, a surefire way to achieve that is by adding a tiny splash of vinegar. About 1 teaspoon will do.
Allow to Cool Before Slicing
This is very important! If you try slicing into this coconut flour loaf before it has cooled completely you’re going to end up with a crumbly mess.
Coconut flour is notoriously crumbly, so you’re also going to want to slice this with a bread knife, that is if you’ve got one lying around… It will take about 60 minutes for this loaf to cool completely.
Store in the Fridge
This coconut flour bread, and just about all low carb breads need to be stored in the fridge. They will go bad in a matter of days if stored on the counter due to their high moisture content.
Pop this in the fridge for about a week, or into the freezer if you want it to last 1-2 months. I prefer to slice the bread before freezing it to prevent a rock hard loaf.
My Coconut Flour Bread Didn’t Rise?
The sad truth is that coconut flour bread will not rise. I know it’s unfortunate, but two things are required to make bread rise. Gluten and yeast.
You can make a good low carb bread recipe that will rise, but it wouldn’t be gluten free. We primarily like to stick to gluten free bread around the house.
How to Make Keto Coconut Flour Bread
Now that we have done our research and know just how well coconut flour absorbs liquid it’s time to make the best keto coconut flour bread recipe out there.
Ingredients
To make this coconut flour bread recipe you will need dry ingredients and wet ingredients. For the dry you will need low carb coconut flour, baking powder (not baking soda), salt, and your spices of choice. We used garlic powder and rosemary.
For the wet ingredients in this recipe you will need eggs and butter. We used a lot of butter in this recipe, but if you are dairy free you can sub the butter for coconut oil. Just know that coconut oil has a different flavor profile so we recommend butter first unless you have to make your low carb coconut flour bread dairy free.
Making Keto Coconut Flour Bread
Now that we have the ingredients out we are ready to make this recipe.
Preheat the oven to 350 degrees and then begin by mixing all the dry ingredients including the baking powder together in a medium sized bowl.
Then in a large bowl beat the eggs with a hand mixer until bubbles start to form on the surface from air.
Melt the stick of butter in the microwave and slowly add the melted butter into the eggs. Make sure to mix quickly so your eggs don’t cook and taste like scrambled egg bread!
Now mix the dry ingredients into the wet with a hand mixer until all the eggs and dry ingredients have combined.
Grease an 8×4 loaf pan and pour the low carb coconut flour batter in. Bake for 40-50 minutes or until the top is set and a toothpick comes out clean.
Make sure the low carb coconut flour bread cools completely before cutting bread slices. Like most keto recipes our coconut flour bread recipe will crumble and break apart if cut while hot.
Storing a Keto Loaf of Bread
Like we said above, gluten free keto recipes such as low carb bread have a lot more moisture that will cause them to spoil quicker.
If you make this recipe and know you won’t be able to finish it in two days we recommend fridge storage. Any longer than two days on the counter and this recipe will start molding.
Do yourself a favor and pop it into the fridge pre sliced, or freeze it pre sliced to make it last a month instead of just a week in the fridge.
More Keto Bread Recipes
Bread is one of our all time favorite foods, and i’m sure it’s yours too! To make a good bread keto you’ll need a bit more practice and experience with low carb baking.
Some other delicious keto friendly bread options include:
- Best Keto Bread Recipe– This is one of our best known recipes and easily one of the tastiest. It’s light and fluffy just how bread should be.
- Gluten Free Hamburger Buns– Now that you’ve made coconut bread low carb it’s time to make hamburger buns keto too!
- Keto Banana Bread– Cut the carbs out of your favorite, moist breakfast bread loaf. We use banana extract to recreate that classic banana bread flavor while keeping it gluten free and low carb.
- Keto Mug Cakes– Never heard of a mug cake? They are tasty little delicacies you can make in the microwave in under 2 minutes. Give this recipe a try with 5 different flavoring options!
Making low carb keto bread shouldn’t be super difficult. While the ingredients might take a bit more getting used to, the payoff is well worth the effort.
Rosemary and Garlic Coconut Flour Bread
This is one of our favorite keto recipes using coconut flour because it mimics the original while still having it’s own flavor and personality.
Bread recipes, especially when you make bread keto can be tricky to perfect. We’re happy to say we think we’ve mastered the keto coconut flour bread recipe!
You may also like our review on Hero Bread!
Coconut Flour Bread Bread Recipe with Rosemary
Ingredients:
- 1/2 cup Coconut flour
- 1 stick butter (8 tbsp)
- 6 large eggs
- 1 tsp Baking powder
- 2 tsp Dried Rosemary
- 1/2-1 tsp garlic powder
- 1/2 tsp Onion powder
- 1/4 tsp Pink Himalayan Salt
Instructions:
- Combine dry ingredients (coconut flour, baking powder, onion, garlic, rosemary and salt) in a bowl and set aside.
- Add 6 eggs to a separate bowl and beat with a hand mixer until you get see bubbles at the top.
- Melt the stick of butter in the microwave and slowly add it to the eggs as you beat with the hand mixer.
- Once wet and dry ingredients are fully combined in separate bowls, slowly add the dry ingredients to the wet ingredients as you mix with the hand mixture.
- Grease an 8×4 loaf pan and pour the mixture into it evenly.
- Bake at 350 for 40-50 minutes (time will vary depending on your oven).
- Let it rest for 10 minutes before removing from the pan. Slice up and enjoy with butter or toasted!
Video:
Notes
Written by
Megha Barot
Megha has always been a passionate cook, but she took this to a new level after starting her keo journey in 2015. She loves creating new recipes and producing educational content for KetoConnect, which she co-founded in 2016 with Matt. Her passion for healthy eating and personal development continues to thrive. She's the proud mom of two awesome kids.
Made recipe as shown, It came out so good. Is there anything else to substitute for the butter? I used a whole stick, but it was very greasy and almost tasted too buttery. I may just try to cut down the butter next time, but didn’t know if anyone had a butter substitute they’d recommend?
Yes, you can try coconut oil or even olive oil. Really any fat source will work. If it’s too greasy you can take some fat out, but keep in mind the bread may be more crumbly then.
I have my first try at low carb bread in the oven. Looking forward to seeing how it comes out#
Yay! Hope you enjoyed it 🙂
I’m looking for a bread that doesn’t have that eggy taste. It looks like this might do the trick! I’m wondering if I doubled this recipe what would my bake time be? should I change my oven setting?
I would go with the same temperature and probably add 10-15 minutes on to the baking time. Definitely check on it with a toothpick when it gets close to being done.
Hi can you leave British measurement very hard to get correct with out them.
Many thanks
We will start adding metric units to our recipes!
Hi:
I am hoping that this coconut bread is gluten free. Thanks Phyllis
Yes, it is.
Can this bread be made ahead and frozen? I’m going away fir 2 weeks and didn’t want to pack up my whole kitchen. Lol
It doesn’t last the best in the freezer, but it should be good for the 2 weeks you’ll be gone.
Just made this today because I was starting to crave bread. I didn’t have enough cocoa flour for a full loaf so I used half the recipe and a smaller bread pan. I also used less rosemary and ground it up into a powder. It came out great! Not eggy at all. 🙂
I just made this but few tweaks – I used a 6pc muffin pan, Mrs Dash for the herbs. A bit of parm and garlic powder and blam! Biscuits to die for! I love how this doesn’t even taste remotely eggy. Thank you so much for developing this recipe! Saves me money too because CF is cheaper than AF!
Those adjustments sound incredible and we’re happy to hear you liked the recipe!
Wondering if you’ve tried it using the separated egg method, like your almond flour bread, if that would help it rise more? Fairly new to Keto, done the EFGT for 6 months with good results but weight stalling. Really enjoying your videos!
We did try that method. It doesn’t work as well because the coconut flour gets super crumbly if you don’t have the egg whites added in the entire time. It might work if you took out 2 egg whites and whipped them separately and then added them back in at the end. It would be a very marginal benefit for a significant amount of added work though.
Is there any way to adjust the consistency.? I don’t like too much egg smell in the bread. I have not tried this recipe but little sceptical with the proportion the bread might smell egg. Reviews on smell please.. Thank you
It tastes slightly of eggs, but many people have said that it is less eggy than the almond flour bread recipe. We are working on an egg free bread recipe that will be out soon!
I didn’t like the eggy texture but that’s Keto breads I reckon
I always add a dash of vanilla extract to eggs. It helps to remove the eggy smell.
That’s a great idea. I left the herbs out I just wanted plain bread added some Splenda but didn’t think of the vanilla.
I tried this last night but had to make some modifications because I didn’t have any rosemary. I ended up looking through my spices and settled on some Greek seasoning I got from Penseys. I also added a small amount of fresh parmesan to the top before baking. It was pretty good. However, this morning I split open a slice and got it nice and crispy in my butter with my eggs this morning and, OMG, it was AMAZING! To top it off, the bread soaked up the yolks from my over easy eggs very nicely! I am definitely making this again. It was so much better the next day. I’ll bet it’s great in the toaster oven and slathered in butter, too.
I have some other spices I’m definitely going to try out next time. Very nice recipe!
It does tend to harden up and become more bread like after a few hours. Our favorite way of eating it is with our breakfast fried up in a pan with butter!
Does this do well as a sandwich bread?
Ya, it does pretty well. It may be a bit flat using the recipe as listed. Increase the recipe by 1.5x for a larger loaf.
6 eggs made my mixture too runny. Even on adding 1/2 cup more coconut flour, it stayed runny.
Thanks for this tip! I plan on making this bread today for reuben sandwiches for my husband as he doesn’t like corned beef and cabbage lol.
It does i just cut the loaf the other way, so I could have a large enough piece and then was still able to cut each half in half.
You guys are so cute! Megha is a doll! I’m a (young) grandma and I register patients in an Emergency Dept here in California. I just want to say hi! I watch and use your recipes all the time,…keep ’em comin!
Hey Jennifer! Thanks so much for the support!
Can you use regular salt
Yes that should be fine 🙂
If I want to make this as muffins, would the temp and/or baking time change? If so, what would be the different temp / baking time? Thanks.
Just the baking time. I’d check on it at about 30-35 minutes and see if they’re done.
Hey guys! Just pulled my loaf out of the oven and had the first couple of slices. Left the spices out of the bread. Just wanted a classic loaf. Very very good stuff! Great recipe. Soft and moist, perfect with butter!
Awesome! Glad you liked it Brandon..
Hey Brandon, how is it in comparison to the almond loaf? I’m thinking about making this too just don’t know which one to try first.
Hi when you said you left the spices out did you leave the garlic out. I don’t like garlic. Does it taste nice?
Didn’t have rosemary so I just skipped that part and I also don’t own a loaf pan ??♀️? lol but not for long!! I am using a a cake pan and I’m hoping it comes out ok. It’ll pair well with the ribeye and broccoli I’m cooking with it!!! My hubby and I were craving something “carby” so this recipe came at a perfect time. Thank you!!!
That sounds like a fantastic dinner! Hope you enjoyed it.
the only ingredient I’m missing is rosemary, any substitutes? should I try it without it? thank you!
It will be fine without it. Flavor it to your liking. Oregano would be a good option if you have that.
Have to try this!
Have you guys considered adding metric (grams, Celsius) values as well? You have a large international audience and we, non-US people, have to convert from cups, servings, and Fahrenheit for all your recipies before we can have a go at them (which is a bummer).Thanks!
Yes we have. We’re working on it but it is a difficult change to make for previously published recipes. We’re looking into how best to make the change.
Please… I am from small country in Europe and I usually have difficulties to convert cups into grams or millilitres.
Your recepies are great! Tonight I will try this beauty with mix of coconut and flaxseed flour, so I will see how it will turn.
Thank you, guys, you are the best!
Milica, I’m probably from the same area as you are and I have bought little plastic spoons with markings “Tbs”, “tsp”, etc. and spatulas with markings for cups. You can find those in shops with home stuff or order them on ebay.
Great recepies guys, you made me stay on keto and I feel great!
All that’s needed is when the recipes are created, put the conversion in brackets next to the US measurements. This way it’s done once by the creator, never asked about again and can be depended on by the fans when they make it over and over. Good luck. (My first try is currently in the oven, smells amazing and I hope the taste is like the smell…only after I read the comments I learned I could use other dried herbs, another thing to mention in recipes)
Milica, how did your bread turn out using half flaxseed flour? Tnank you!!!
Ive recently heard the US is seriously considering the switch to metric. Its a huge expensive undertaking. I remember when Canada did it in the 70’s/80’s. When I was younger and I still think in terms of pounds and inches as opposed.
Make a chart of the most popular conversions.
Has anyone heard US switching to metrics? That was a rumor in the 70’s.
I wouldnt hold my breath. We still move clocks back for the civil war! Ha.
Hi Lynn, just a bit of history, the clocks are not turned back because of the Civil War.
Congress passed the Uniform Time Act when the US entered WW I; this Act made railroad times official across the nation and also called for Daylight Saving Time every year from March to October. This was done in order to save electricity and make the nation more productive by keeping the sun out later. Because most of America was rural at that time farmers hated ‘milking cows and doing other chores in the dark,” (according to the Associated Press) and Congress voted to repeal Daylight Saving Time the following year.
The U.S. revived Daylight Saving Time during World War II, but it wasn’t until 1966 that Congress called on all states to accept Daylight Saving Time. All states except for AZ and Hawaii currently follow Daylight Saving time protocol.
Where did you hear this? I’d love it but highly doubt it’s going to happen. I tend to buy cooking tools at IKEA, have both metric and our messed up way of measuring.
I still think in Imperial measurements for mosr things, except travel and temps.
The rumor of the US converting to metric has been around for years. It will never happen. It’s like the rumor that they are going to make us all start driving on the opposite side of the road. What a mess that would be.
I’m excited to try this bread. I think I’m going to experiment with different flavors.
Even just weighing all of your dry ingredients would be really helpful.
Here is a helpful chart that an American blogger created for the Metric followers of the Keto Lifestyle program – hope this helps those of you across the pond until these folks go through every single recipe and measure THEN weigh each ingredient for you.
https://www.lowcarbmaven.com/low-carb-ingredient-conversions-american-metric/
Get a Google home mini or Alexa on sale and put it in your kitchen. That’s what I did and it is so helpful for stuff like that, and you can play some cooking jams while you go. Without having to use your phone to convert when your hand are all messy. 🙂
Use a converter app or simply do the math. There are a lot of recipes that list ingredients in metric measurements. Stop whining and suck it up
Jon – I bet you’re American! Try converting every ingredient in every recipe and then you can tell the rest of the world to stop whining!
It would be simpler if all the ingredients were properly measured (oz, gms, mls) as there are easy conversion tools to use if you are aware whether the recipe is imperial (US) or metric (rest of the world). When you use cups & spoons it’s not so easy, as these are different by country.
For a dollar you can pick up a set of plasic measuring cups and spoons. THAT would be a heck of a lot easier than converting all the recipes. And just as an aside, now you know how Americans feel pretty much everywhere else in the world. We weren’t taught metric and basically didn’t even know it existed until probably high school age – if even then depending on what era you were born in. I’m guessing the rest of the world has very little idea just how controlled the people of the alleged “Land of the Free” truly are. Shoot half the people of America don’t even realize how brainwashed and controlled their entire lives have been. The “Food Pyramid” that has created a nation of chronic illness and obesity being a pretty relevant example considering the webpage we are all on. I “used” a keto based diet from the time I was 18 after watching my Mom go thru pre-diabetes and then full blown type2. Dr. Stillman I believe was the author of the book. BUT it was simply a low carb diet without the science we have now to explain the whole keto cycle. So consequently I only used the diet to lose weight having no idea it could be a lifelong way of eating because EVERY SINGLE news report stated it was dangerous and shouldn’t ever be done. I STILL remember the “baby loaves” of Wonder Bread they sent every single child in my school home with so the child army could take it home and harrass their parents into BUYING WONDER BREAD instead of making it from scratch without all the poisons and chemicals. /smfh
In the oven… waiting patiently ?!
Lorrie, you’re good. I want to rip the pan out of the oven NOW!
Any alternatives to the rosemary?
Try oregano, or any type of seasoning you want. You can just leave the rosemary out.
I tried this recipe for the first tine today with following changes-
-8 tbsp Clarified butter instead of butter
-added 1-2 tsp of psyllum husk
-no onion powder as I did not had it
– 1 tsp or little more frest lemon juice(helps eliminating egg smell)
-sprinkled mixed seeds and oragano on the top
My bread turned out amazing. Moist n brown. My to go breakfast/snack is fixed now 🙂
Thanks for sharing your adjustments!
Hi Erin, I just made this yesterday and used fresh thyme instead of rosemary since that’s what I had. It came out AMAZING!
You could also probably leave out the rosemary altogether and would still be fine.
I made this bread and substituted dill for the rosemary and it is quite good. I also brushed some of the melted butter on the pan as the greasing agent. I also added a tablespoon of yeast for baked bread flavor. I actually like this better than the almond flour bread. Less dry. I think you could use any kind of spicing flavor you like and it would be fine possibly even vanilla and cinnamon for a sweet bread effect.
Sounds delicious!
Wha type of yeast did you use, not the brand, the type, and how did adding it alter the instructions?