Coconut Flour Bread (Keto)
This keto bread made with coconut flour, yogurt, and coconut oil has a dense, nourishing crumb.
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Servings: 8 thick slices
Ingredients
- 100 g coconut flour choose the one lowest in carbohydrates (8.9 g per hundred grams)
- 100 g coconut yogurt
- 75 g coconut oil
- 4 eggs
- 4 teaspoons baking powder (cream of tartar-based)
- 1 tablespoon psyllium husk
- 2 teaspoons xanthan gum
- 1 teaspoon salt Himalayan pink salt or to taste
Procédé
- Preheat 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.100 g coconut flour, 100 g coconut yogurt, 75 g coconut oil, 4 eggs, 4 teaspoons baking powder (cream of tartar-based), 1 tablespoon psyllium husk, 2 teaspoons xanthan gum, 1 teaspoon salt
- 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.
Notes
Equipment: oven set to 180 degrees, loaf pan lined with parchment paper, mixing bowl.
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