Coconut Flour Bread (Super Easy Recipe!)


Looking for a grain-free sandwich bread? This coconut flour bread is perfectly soft, springy, and even holds together for sandwich-making!

Low carb coconut flour bread sits on a cutting board with some hazelnut spread

When I was first introduced to baking with coconut flour… whoah. It’s not just different, it’s a whole other world.

That’s not to say it’s bad – on the contrary, it’s great! There’s just a learning curve.

There are a lot of reasons why you should bake with coconut flour, but suffice to say, lower carbs is a big draw for  most people.

A hand holds a slice of coconut flour bread with spread

Pro-Tips for the BEST Coconut Flour Bread

The first, and maybe most important thing to know about making bread – or anything – with coconut flour is, you’re going to need a lot of eggs.

Coconut flour is very fibrous, and there is literally nothing holding it together. Try adding some water or milk to it sometime – you’ll end up with gruel.

But eggs are a binder.

Eggs also keep your baked good nice and moist, soft and springy thanks to all that protein and fat.

I started baking with coconut flour several years ago when my husband’s food allergies started to get crazy – he went from being allergic to wheat and dairy, to not being able to tolerate most grains, starches, and nuts whatsoever.

So in desperation, I bought a bag of coconut flour.

A homemade loaf of coconut flour bread is sliced on a cutting board

And I’ve never looked back.

Oh yes, there have been some epic flops thanks to that learning curve, but since then, we’ve made some pretty great stuff.

Gabe was even able to have dessert again thanks to coconut flour cupcakes, and and tasty breakfast treats because of coconut flour pancakes and coconut flour blueberry muffins.

I didn’t have to give up my favorite foods because of him either thanks to coconut flour pizza crust.

And the list of coconut flour recipes goes on and on.

But bread? That scared me.

And now I don’t know why. What was I afraid of?

It turned out almost perfectly on the first try, and the second and third were even better.

Why didn’t I try this bread years ago?

Here’s to making great grain-free sandwiches, eggs and toast, and everything else, thanks to coconut flour bread.

A series of photos illustrating the ingredients needed to make coconut flour bread

A couple of notes before we get started:

You can use either brown sugar, or honey in this recipe. It adds a touch of sweetness and moistness to your loaf. For a more savory bread, you may leave it out all together, with a slightly drier result, but definitely better suited to ham sandwiches.

The pictures you see are a result of using a standard 5×9” loaf pan. For a taller loaf, you can use a half sized loaf pan, and adjust your baking up by 5-10 minutes. (I honestly don’t know where to get one though – mine was passed down from my grandma).

Print out my coconut flour bread recipe below!


Coconut Flour Bread

This delicious, low-carb coconut flour bread is the perfect option if you want homemade bread but are watching your carbs. Comes together quick and easy.

  • Author: Elise
  • Category: bread
  • Method: Bake
  • Cuisine: American


  • 7 Tablespoons butter, melted
  • 1 Tablespoon brown sugar or honey
  • 6 eggs
  • 2/3 cup coconut flour
  • 1 teaspoon baking powder
  • 1/2 teaspoon salt


  1. Preheat oven to 350º
  2. Beat eggs, butter, and brown sugar together
  3. Which coconut flour, baking powder, and salt together and add to egg mixture
  4. Beat until thick and smooth
  5. Transfer to a greased loaf pan
  6. Scoop batter into a greased loaf pan
  7. Bake bread in the center of oven until golden – about 35 minutes.
  8. Remove from oven and let settle 5 minutes
  9. Loosen loaf from sides of pan and turn onto a cooling grid
  10. Allow to cool before storing in an airtight container
  11. Enjoy!

Keywords: coconut flour bread, how to make coconut flour bread, low carb bread, low carb, coconut flour

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    1. Hi Connie, I updated the recipe with a full nutrition label, but it’s carbs: 5.1g, Protein: 4.5g, Fat: 9.8g per slice.

  1. Hi! First off…I love your blog and all of your ideas. Brilliant! I do have a question…if I use egg substitute will this recipe still turn out? Thank you for all that you do!

    1. Thanks Tiffany! I haven’t tried egg substitutes in this recipe, so I can’t say 100% it won’t work. I will say however that most egg substitutes are gummy and lack the protein needed to give coconut flour-based recipes structure.

      Sorry I can’t be a more positive help, but if you do try it, let me know how it goes!

  2. Used coconut oil to grease the glass loaf pan, rather than using parchment paper. Big mistake. Lost the whole bottom of the loaf! Will use parchment next time!! Flavor and texture are great!

  3. Going to try one more time – separating the eggs, beating the whites to stiff peaks, mixing the yolks only with dry ingredients, then folding in the whites. Only way I can think of to make it actually rise above a minimal amount Flavor is good.

  4. Made this today and it turned out lovely- A wee bit dry but it’s coconut flour so it’s what I expected. Slapped on a nice chunk of butter and had a slab with my cuppa tea in the Garden…… This is a super easy recipe to make and would help keep the Bairns busy and entertained during lockdown, so it’s a big thumbs up from me for this loaf.

  5. This bread is delicious! Only issue is that it’s really crumbly and doesn’t stick together. Other than that would definitely make again!

    1. Just 2xed the recipe same pan. Didn’t work as well. Not sure if I should lower the temperature or bake for longer at this point…

  6. I assume there is no proof time. With all those ingredients can you or should you knead it to a dough or are you using it as a cake mix?

    1. I made a “loaf” with the dough, pit it in the loaf pan and spread it to all sides. My dough wasn’t anything like cake mix.

  7. That’s very nice, especially for a carbaholic who has recently been forced into adopting a keto diet. Thank you so much!!
    I adjust it a bit – using flax eggs in place of two eggs – and it was PERFECT!! Oh how I’ve missed bread!

  8. 1st time using coconut flour. Smelled wonderful. Very easy to put together but the only problem was that it was about 1 1/2″ high. I used a standard loaf pan. Is this supposed to rise? What did I do wrong?

  9. I just made this, it turned out great! This is my first attempt at making any kind of bread. I’m glad I went with this recipe!

  10. I’ve made this twice now. I really like this bread! I think it holds together well. I use parchment paper to make it easier to get out of the dish

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