Keto Coconut Bread

Please try me.

I wont disappoint.

Being Grain free, I can find myself reminiscing about the yeasty, glutenous, chewy bread you would traditionally dip into herbs and olive oil. Then I quickly remind myself of the back breaking, kneading – hoping and praying over your bread that it will rise – stress that comes with it. When you can whip up homemade bread in 10 minutes – you aren’t missing out on anything! This bread is so quick and fool proof. You must try it.

  • It actually holds together.
  • It doesn’t taste like cardboard.
  • It toast beautifully.
  • It wont crumble.
  • It has given me back the experience of a peanut butter sandwich.
  • Can we say grilled cheese please?

This bread can stand alone.

Just look at it. One would think you spent hours putting this together – and you can let them think that. This bread is low glycemic, sugar free, yeast free, grain free, dairy free – with only 1.5 g of net carbs per serving.

Coconut flour is very high in fiber, giving you 5 grams of fiber per slice. The fiber in coconut is non digestible (insoluble), meaning the body cannot digest it, so it will pass through the body without absorbing the calories and without effecting the blood sugar. Coconut supports digestion, and promotes the absorption of other essential vitamins and minerals. Studies show it supports improved endurance during athletic performance and can also promote proper thyroid function. Coconut is wonderful for your immune system, boots your metabolic rate, and improves your secretion of insulin – how your blood glucose is utilized – reducing symptoms of hypoglycemia.

This bread is perfect for those

  • Looking to recover from or manage diabetes
  • Following a ketogenic diet
  • Living a paleo/primal lifestyle
  • Looking to incorporate more whole foods into your diet
  • Facing your most common food allergies/sensitivities
Choosy mothers choose …… real ingredients.

Let’s get started. You will need:

  • 1 cup Coconut flour
  • 1/2 cup Golden Flax seeds – ground. (I use my coffee grinder)
  • 10 eggs
  • 2 tsp Baking Soda
  • 2 TBSP Apple Cider Vinegar
  • 2 TBSP Psyllium Husk Powder
  • 1 tsp Salt
  • 1/2 cup Coconut oil (softened)
  • 2 cups warm Water
  • Herbs or spices – I like to switch mine up, but in this particular pictured loaf I used 1 TBSP Ceylon Cinnamon. Totally elevates that PB sand which. However, if you’re looking to go savory, Anise, Caraway, Fennel or Rosemary work wonders. Whatever your family prefers – get creative!

  1. Pre-heat your oven to 350.
  2. In a medium bowl whisk your eggs, and add the rest of your liquid ingredients – being mindful not to scramble your eggs. Slowly add the warm water, to temper the eggs.
  3. In a large bowl, combine your dry ingredients.
  4. Once the oven is pre-heated, add your wet ingredients to your dry and quickly mix, incorporating completely.
  5. Pour the batter into your pan, smooth out, and bake for 1 hour and 30 minutes or until a deep golden on top.
  6. Separate it from the sides of your loaf pan and allow it to cool for 10 minutes. Remove from the pan and allow it to cool completely on a wire rack. And for the love of all childhood memories, go and make yourself a toasted peanut – butter – and – jelly – sandwich.

Thank you for reading. Please comment bellow with any questions or interest in other recipes that would help you and your family enjoy a little more of life, through food.

5 Comments Add yours

  1. Joyce E Bjork says:

    Looks delicious!!! 🙂

    Like

    1. Steffanie says:

      Thank you! Try it out and let me know what you think. 🙂

      Like

  2. Monika says:

    Facing your most common food allergies/sensitivities ?

    Steffanie, that statement is not correct or true. For one thing, the allergenicity of foods is most only valid in relation to a person’s own immune response to any given food; and 2) the foods responsible for 90 percent of all food allergies include eggs and nuts and while coconuts are considered a fruit, many react to coconuts.

    I appreciate the recipe, but when you don’t know what you are writing about 100%, perhaps it’s best left unsaid.

    Like

    1. Steffanie says:

      Thanks for your feedback, Monika. I’ve actually reacted poorly to both coconut and eggs during different health challenges I’ve faced. I understand where your frustration is coming from. It wasn’t my intention to spread false information. Through my years of study and speaking with people, eggs and coconut usually dont come up as most common. However, the world is a much bigger place than just those I’ve surrounded myself with. I will be more sensitive about further comments regarding other people’s personal health issues. I hope you are able to tolerate all ingredients, and have success making a loaf to enjoy and maybe share.

      Like

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