Keto Coconut Bread Recipe
1.3g
Glucides nets Atkins™
Glucides nets Atkins™
Prep Time:10 Minutes
Style:American
Cook Time:37 Minutes
Phase:Phase 1
Difficulty:Difficult
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.
Comment sont calculés les glucides nets?INGREDIENTS
- 0 3/4cupOrganic High Fiber Coconut Flour
- 6largeEgg (Whole)
- 0 1/2tspSalt
- 0 1/2cupUnsalted Butter Stick
- 1tspBaking Powder (Straight Phosphate, Double Acting)
- 1tspXylitol
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.
