Keto-friendly Coconut Flour Bread Recipe

Enjoy this incredible keto-friendly coconut flour bread with soups, or with a big bowl of bone broth.

10 Mins 50 Mins 12 Servings


  • 125 ml (60 g) coconut flour
  • 6 eggs
  • 125 ml melted coconut oil
  • ¼ tsp (1.1 g) baking soda
  • ¼ tsp sea salt


  1. Grease a small bread pan and preheat the oven to 175°C.
  2. In a medium-sized bowl, sift together the dry ingredients.
  3. Slowly add the wet ingredients into the dry ingredients and stir until very smooth.
  4. Fill the bread pan to about ⅔ of the way full with batter.
  5. Bake for 40 to 50 minutes, or until a toothpick comes out clean.

This bread will have a neutral (slight coconut) flavour so you can spice things up by adding your favourite spices.

You can keep this bread in the fridge for 3 to 4 days, or in the freezer for up to 3 months. Place parchment paper between each bread slice before freezing, so the slices don’t stick together. Allow the slices to defrost and reheat with a toaster or toaster oven.

Coconut flour bread could be quite dense and may not be ideal for sandwiches. Enjoy the bread with soups or a big bowl of bone broth instead.

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