Keto Coconut Bread Recipe

Name: Keto Coconut Bread
Prep time: 10M
Cook time: 37 min
Total time: 47 min
Yield: 16
Ingredients: 6 Egg (Whole); 0.5 Unsalted Butter Stick; 1 Xylitol; 0.75 Organic High Fiber Coconut Flour; 1 Baking Powder (Straight Phosphate, Double Acting); 0.5 Salt

1.3g
Net Atkins Count ^TM

Prep Time: 10 Minutes
Style:American
Cook Time: 37 Minutes
Phase: Phase 1
Difficulty: Difficult

* Any adjustments made to the serving values will only update the ingredients of that recipe and not change the directions.

3.2g

Protein

8.4g

Fat

1.9g

Fiber

101.7cal

Calories

How to Calculate Atkins Net Carbs

INGREDIENTS

6 large Egg (Whole)
0 1/2 cup Unsalted Butter Stick
1 tsp Xylitol
0 3/4 cup Organic High Fiber Coconut Flour
1 tsp Baking Powder (Straight Phosphate, Double Acting)
0 1/2 tsp Salt

DIRECTIONS

Preheat oven to 350°F. Grease a small bread pan (8x4-inches or smaller).
Combine room temperature eggs, xylitol and melted butter. Whisk for 1 minute. Sift together the coconut flour, baking powder and salt.
Add the flour mixture to the eggs and blend until thickened. Bake for 35-40 minutes until the sides pull away from the pan and are golden brown. Allow to cool in the pan for 10 minutes then transfer to a wire rack to finish cooling; about 30 minutes. Store in an air-tight container in the refrigerator for up to 2 weeks. Makes 16 x 1/2-inch slices. Nutritionals reflect 1 slice per serving.

Cooking Tip

Remember that every oven is slightly different, so keep an eye on this naturally keto and low carb bread while it's baking to check for readiness.Note that the intended texture for this bread is going to be closer to a quick bread than a yeast bread because of the high fiber, gluten-free nature of coconut flour. Using a finely milled coconut flour should help minimize any chalky or grainy texture. This recipe retains it's moisture best when baked in a small loaf pan.