Coconut Flour Bread: Keto-Friendly Or Not?

Coconut flour is a great alternative to wheat flour for those on a keto diet. It is gluten-free, low-carb, high in fibre, and low in calories. It is also a good option for those with nut allergies. Coconut flour is very absorbent, so it requires a lot of eggs and liquid when used in baking. This can make keto bread taste quite eggy, but there are ways to mask this, such as adding herbs and spices.

Coconut flour vs almond flour

Coconut flour and almond flour are both gluten-free and grain-free, and are used in keto cooking. However, there are some differences between the two.

Coconut Flour

Coconut flour is made from the dehydrated and defatted flesh of the coconut (also known as coconut meat). It is a by-product of making coconut cream and coconut milk. It is ground into a super-fine flour that is naturally high in fibre, low in carbs, low in fat, and gluten-free. It is also cheaper than almond flour.

Coconut flour is very absorbent and requires more liquid in recipes. It also needs extra eggs to improve the texture and help the cake rise. It is best to let a cake batter made with coconut flour rest so that it can absorb the wet ingredients and thicken the batter.

Coconut flour is more challenging to work with than almond flour as it is a very "dry" flour. It yields fluffy baked goods and works incredibly well in cake and muffin recipes. It is a good alternative for those with nut allergies.

Almond Flour

Almond flour is made from ground whole blanched almonds. Blanched almond flour has the skins removed, while unblanched almond flour does not. It has a slightly sweet, nutty flavour and a similar texture to traditional flour. It is a natural gluten-free flour commonly used in keto baking. It is also versatile and can be used in both sweet and savoury recipes.

Almond flour is high in fat, high in protein, and fantastic for gluten-free baking. It is great for making cookies, cakes, scones, muffins, and breading savory dishes.

Converting Between Coconut Flour and Almond Flour

It is not possible to substitute almond flour for coconut flour, or vice versa, in a 1:1 ratio. Coconut flour is much more absorbent than almond flour, so you will need to adjust the amount of liquid and increase the number of eggs in your recipe. As a general rule, use a 1:4 ratio when substituting coconut flour for almond flour. For example, 1/4 cup of coconut flour is equivalent to 1 cup of almond flour.

When substituting almond flour for coconut flour, use 1 cup of almond flour for 1/4 cup of coconut flour and reduce the number of eggs and the amount of liquid in the recipe.

Tips for Baking with Coconut Flour

• Allow the coconut flour to rest so that it can absorb the moisture and thicken the batter.
• Add enough eggs to provide moisture, protein, and structure, and to help the cake rise and stay fluffy.
• Add extra flavours, such as vanilla extract or sweeteners, to override the subtle coconut flavour.

Tips for Baking with Almond Flour

• Almond flour can be made at home by grinding blanched almonds in a food processor until they are finely ground.
• Sift the almond flour to remove any large pieces before using it in a recipe.

How to make keto coconut flour bread

Ingredients:

• Coconut flour
• Butter (or coconut oil/olive oil for dairy-free alternatives)
• Baking powder (aluminium-free)
• Eggs
• Salt
• Spices of your choice (e.g. rosemary, garlic powder, onion powder)
• Xanthan gum (optional)
• Ground flaxseed (optional)

Method:

• Preheat your oven to around 350 degrees Fahrenheit.
• Mix all your dry ingredients (coconut flour, baking powder, salt, and spices) in a medium-sized bowl.
• In a separate bowl, beat the eggs with a hand mixer until bubbles form on the surface.
• Melt the butter and slowly add it to the eggs, mixing quickly to avoid cooking the eggs.
• Combine the dry and wet ingredients with a hand mixer until fully incorporated.
• Grease a loaf pan (around 8x4 inches) and pour in the batter.
• Bake for 40-50 minutes, or until a toothpick inserted into the centre comes out clean.
• Allow the bread to cool completely before slicing.

Tips:

• Coconut flour is very absorbent, so you will need less of it than almond flour in recipes.
• Coconut flour bread will not rise, as it requires gluten and yeast to do so.
• The bread should be stored in the fridge and will last for about a week. For longer storage, slice and freeze the bread.
• To reduce any eggy taste, add a tiny splash of vinegar to the batter.

Dairy-free alternatives

Coconut flour is a great option for keto bread as it is low in carbs and high in fibre. It is also gluten-free, nut-free, and can be used to make delicious, fluffy, and sliceable keto bread.

Olive Oil or Coconut Oil

You can make keto coconut bread dairy-free by substituting butter with olive oil or coconut oil. This option may not taste as good as using butter, but it is a suitable alternative for those who are lactose intolerant or want a dairy-free option.

Ghee

Ghee, or clarified butter, is another option for those who want a buttery taste without the dairy. It is lactose-free and easier to digest for those who cannot usually have dairy.

Vegan Keto Bread

For a completely plant-based and dairy-free option, you can try a vegan keto bread recipe. This bread is made using almond flour, coconut flour, ground flaxseeds, psyllium husk, baking powder, apple cider vinegar, and optional sunflower seeds. The dough is shaped into a loaf and baked until golden.

Dairy-Free Cloud Bread

Cloud bread is another dairy-free option for keto bread. It is a light and airy bread made without yeast and typically includes eggs, cream of tartar, and baking powder.

Almond Flour Keto Bread

If you are not allergic to nuts, almond flour can be used as an alternative to coconut flour in keto bread. Almond flour has a different texture and is more absorbent than coconut flour, so you will need to adjust the amount used.

These dairy-free alternatives to coconut flour keto bread provide options for those who are lactose intolerant, vegan, or simply looking for a different flavour or texture.

How to store keto bread

Storing keto bread is a little different from storing regular bread. Here are some tips to ensure your keto bread stays fresh and tasty:

Choosing a Storage Container

Use parchment paper to wrap the bread once it has completely cooled. If you want to store the bread in a container, opt for an airtight option. Glass containers are a good choice as they are safe for the fridge and freezer.

Refrigeration

Keto bread has a high moisture content and will spoil quickly if stored at room temperature. It is best to store keto bread in the fridge, where it will last for about a week. Place the bread in the main body of the fridge, not the door, as the temperature is more consistent and better for preserving food.

Freezing

If you want your keto bread to last longer, freezing is a great option. Slice the bread before freezing to make it easier to remove individual slices as needed. Flat freezing is best, so the slices don't freeze together in a block. Frozen keto bread can last for up to three months.

Defrosting

You can defrost frozen keto bread by leaving it in the fridge overnight or letting it thaw at room temperature.

Other Tips

• Wash your produce in vinegar and water to help it last longer.
• Don't pre-slice the bread before storing it, as this will cause it to dry out or mould faster.
• Make sure your keto bread is completely cool before storing it.
• Use aluminium-free baking powder to avoid a green discolouration in the bread.
• If you are dairy-free, you can substitute butter with olive oil or coconut oil in your keto bread recipe.

By following these tips, you can ensure your keto bread stays fresh and tasty for as long as possible!

Coconut flour bread recipe

Ingredients:

• 1/2 cup coconut flour
• 1/2 cup butter or olive oil (for dairy-free)
• 1/4 tsp baking powder (aluminium-free, if possible)
• 1/2 tsp xanthan gum (optional)
• 1 tsp dried rosemary (optional)
• 1/2-1 tsp garlic powder (optional)
• 1/2 tsp onion powder (optional)
• 1/4 tsp salt
• 6 eggs

Method:

• Preheat the oven to 180°C (350-355°F).
• In a bowl, mix together the eggs, butter or oil, and salt until well combined.
• Add the coconut flour, baking powder, xanthan gum, rosemary, garlic powder, and onion powder. Mix until fully combined. The mixture will be thick.
• Line an 8x4-inch loaf pan with parchment paper and pour the batter into the pan.
• Bake for 40-50 minutes, or until a toothpick inserted into the centre comes out clean.
• Allow the bread to cool for at least 10 minutes before removing it from the pan and slicing.

Tips:

• This bread is best stored in the fridge, where it will last for up to a week.
• For dairy-free bread, substitute butter with olive oil or coconut oil.
• For a taller loaf, use a smaller loaf pan, such as an 8x4-inch pan.
• For a more neutral taste, omit the rosemary, garlic powder, and onion powder, and reduce the amount of cinnamon.

Frequently asked questions