If there is one thing I missed on on this Low-carb High Fat (LCHF) eating plan, it was bread… until now! This recipe has been a couple of years in the making and I’m really excited to share it with you.
We’ve tried quite a few different recipes and some were good, some were definitely not good. Once we decided that the best wheat flour alternative was coconut flour, we started experimenting with how much butter and eggs to add to keep the bread from being too dry or crumbly and not holding together well.
This is a very simple and quick recipe that creates a moist bread that holds together well. It is sugar free and low-carb. It is wonderful as-is and can be used for bread with a meal, or as toast or buns. If you want to add a couple of ingredients such as cheese and chives or green onions, it could easily be made into a savory bread. Or perhaps add a bit of sweetener such as erythritol or stevia and you’d have a great shortbread.
- 1/2 cup (4 oz) unsalted butter, melted
- 9 (16.2 oz) eggs
- 1/2 cup + 1 tablespoon (2 oz) coconut flour
- 1 teaspoon salt
- 2 teaspoons baking powder
- Preheat oven to 350°F.
- In a stand mixer using a wire whisk, mix the melted butter and eggs together on high for about 2 minutes. (Whipping the eggs is key to helping the bread's final texture.)
- Add the dry ingredients and mix on high again. Scrape down the mixing bowl sides with a spatula and repeat until all ingredients are thoroughly mixed.
- Pour batter into a 9" x 9" silicone pan or a well greased metal or glass pan.
- Bake at 350°F for 25 minutes.
- Cut into desired size. (We usually make 9 square, even sized pieces, then slice those in half for a total of 18 slices.)
- This recipe is our best bread after about 2 years of trial and error. Many coconut flour recipes are dry but not this one! This bread is great as-is for sandwiches, buns, or toast. For a change, make it savory with some cheese and chives or make it into shortbread by adding a low-carb sweetener.
- This makes 18 slices of bread.
- Each slice has 92 calories, 7.9g of fat, 0.9g of net carbs, and 4.1g of protein.
I’d love to hear your feedback on this recipe! Please leave a comment below.
Disclosure: Kristin Stansberry is a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for sites to earn advertising fees by advertising and linking to amazon.com.