Keto Coconut Bread Recipe
Cook Time: 37 Minutes
Phase: Phase 1
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
- 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.
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.