This Coconut Flour Bread is Keto/Low Carb! Made with coconut flour and a ton of butter, this slightly sweet and buttery loaf goes well with a spicy curry, as toast, or even a dessert!
Ingredients
½cupCoconut flour, 64g
6Eggs
8TbspUnsalted Butter, Melted, 112g
1tspBaking Powder
¼tspSalt
Instructions
Preheat oven to 325°F.
Line an 8" x 4" glass loaf pan with parchment paper or foil and grease very lightly.
In a large bowl, whisk the eggs until bubbles form on the top, and then add in the melted butter while continuing to whisk.
In another bowl, combine coconut flour, baking powder and salt.
Mix dry ingredients into the wet ones while continuing to whisk.
Pour batter into loaf pan, flattening top with a spatula.
Bake for about 40 minutes or until a toothpick inserted into center comes out dry.
Let the bread sit 15 minutes before removing from the pan.
Allow to cool completely, cut into ⅓” thick slices and enjoy!
You can use a hand mixer instead of a wire whisk, but I prefer the whisk since it prevents the flour from flying around everywhere. This way I can also know when the batter is consistent and smooth.
A metal pan works just as fine, but increase the temperature to 350°F.
Storage:
Fridge: In an air-tight container for upto 5 days.
Freezer: Sliced and placed in a zipper bag, for 1-2 months.