{"id":181035,"title":"Coconut Flour Bread (Keto, Grain-Free and Nut-Free)","modified":"2026-10-03T05:36:16+02:00","plain":"A keto coconut flour bread, made without grains or almond flour, leavened with baking powder and featuring a tight crumb.\n\n\n\nThis dense bread comes out of the oven with a coconut aroma and a tight crumb. It slices better once cooled, and light toasting gives it crisp edges. Made without grain or legume flours, and without almond or hazelnut flour, it rises thanks to baking powder and pairs well with savory toppings. This recipe joins my collection of keto breads and doughs.\n\n\n\nWhat is coconut flour bread?\n\n\n\nHere, coconut flour is the only flour used. This is a keto bread designed to reduce carbs without giving up the ways we enjoy bread: spread it with toppings, toast it, or serve it for breakfast or as a snack.\n\n\n\nThe base combines 100 g of coconut flour, 100 g of coconut yogurt, 75 g of melted coconut oil and 4 eggs, with 4 teaspoons of cream of tartar-based baking powder, 1 tablespoon of psyllium, 2 teaspoons of xanthan gum and 1 teaspoon of salt. The baking powder provides lift, the eggs set and give structure, and the psyllium and xanthan retain water and reduce crumbling. The batter is very thick and is spooned into the pan; the bread yields 8 dense slices, each with around 3 g of net carbs.\n\n\n\nOn the same topic: Keto cauliflower pizza.\n\n\n\nOrigins of the dish\n\n\n\nThis bread belongs to a modern low-carb, ketogenic approach to cooking that recreates the uses of bread without wheat, rye or legumes. It is chemically leavened, with no fermentation or kneading: simply bake it in an oven at 180 \u00b0C. Its structure relies on eggs and plant-based binders that compensate for the absence of gluten. Net carbs vary depending on the brands of flour, yogurt and baking powder.\n\n\n\nThe main ingredients\n\n\n\nCoconut flour provides the tight texture and flavor. Rich in fiber and highly absorbent, it quickly thickens the batter; weigh it carefully and choose a low-carb variety, with around 8.9 g per 100 g. It cannot be replaced with shredded coconut, which is higher in fat and provides less structure. Plain coconut yogurt adds moisture and a rounded flavor, while coconut oil adds tenderness and makes the cooled slices a little firmer.\n\n\n\nFor a change: Rutabaga tagliatelle with shrimp and roasted garlic.\n\n\n\nThe eggs form the framework: they bind the dry ingredients, stabilize the crumb and allow clean slicing. Cream of tartar-based baking powder ensures an even rise and should not be confused with cream of tartar on its own. Psyllium retains water for a more bread-like texture, xanthan gum adds cohesion and elasticity, and salt enhances the coconut and egg flavors.\n\n\n\nTechnique and serving tips\n\n\n\nIt all starts with precise weighing, as coconut flour is particularly sensitive to variations in quantity. First mix the dry ingredients, flour, baking powder, psyllium, xanthan gum and salt, then incorporate the melted oil, eggs and yogurt until you have a thick, almost dense batter. Spoon it into a pan lined with parchment paper and bake for 40 minutes at 180 \u00b0C. Once out of the oven, lift the bread out using the paper to let the steam escape, then allow it to cool before slicing.\n\n\n\nAlso try: Keto bread rolls with almond flour and flaxseeds.\n\n\n\nThe bread keeps for around 2 days; refrigerate it in hot weather to help it hold its shape. To freeze, let it cool, slice it, separate the portions with sheets of parchment paper, then reheat in a toaster or skillet, keeping an eye on the browning. Serve it with cheeses or chicken rillettes made with ingredients suitable for a low-carb diet. The coconut and egg notes are most noticeable when eaten plain; toasted slices hold up better to generous toppings.\n\n\n\nFor everyday keto cooking, here are all my low-carb recipes.\n\n\n\n\n\n\tCoconut Flour Bread (Keto)\n\t\t\n\t\t\t\n\t\n\t\t\t\n\t\n\t\t100 g coconut flour (choose the one lowest in carbohydrates (8.9 g per hundred grams))100 g coconut yogurt75 g coconut oil4 eggs4 teaspoons baking powder (cream of tartar-based)1 tablespoon psyllium husk2 teaspoons xanthan gum1 teaspoon salt (Himalayan pink salt or to taste)\t\n\t\n\t\tPreheat the oven to 180 degrees. Prepare the loaf pan by lining it with a sheet of parchment paper.Mix the flour with the baking powder, psyllium husk, xanthan gum and salt. Melt the coconut oil and add it, along with the eggs and coconut yogurt. Mix thoroughly for a while. The dough will eventually become thick and heavy. Pour or spoon the dough into the pan (onto the parchment paper). Place the pan in the oven for 40 minutes.Then remove the pan from the oven and pull up on the parchment paper to lift the bread out of the pan, allowing the steam to escape. Once the bread has cooled sufficiently, remove the parchment paper. Let the bread rest a little longer.Store the bread for about 2 days or freeze it (once cooled). To freeze it, slice it first! In hot weather, store in the refrigerator if the bread was made with coconut oil.\t\n\t\n\t\tEquipment: oven set to 180 degrees, loaf pan lined with parchment paper, mixing bowl.\n\t\n\t\n\t\tAccompagnementFran\u00e7aise","_links":{"self":[{"href":"https:\/\/marcwiner.com\/en\/wp-json\/wp\/v2\/posts\/181035","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/marcwiner.com\/en\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/marcwiner.com\/en\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/marcwiner.com\/en\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/marcwiner.com\/en\/wp-json\/wp\/v2\/comments?post=181035"}],"version-history":[{"count":0,"href":"https:\/\/marcwiner.com\/en\/wp-json\/wp\/v2\/posts\/181035\/revisions"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/marcwiner.com\/en\/wp-json\/wp\/v2\/media\/178686"}],"wp:attachment":[{"href":"https:\/\/marcwiner.com\/en\/wp-json\/wp\/v2\/media?parent=181035"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/marcwiner.com\/en\/wp-json\/wp\/v2\/categories?post=181035"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/marcwiner.com\/en\/wp-json\/wp\/v2\/tags?post=181035"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}