Keto Nutty Coconut Bread


I needed to find a replacement for store bought bread, so I looked up some low-carb recipes and adapted my own keto nutty coconut bread. It saved me from $15 dollar loaves… (Keto bread is crazy expensive what is up with that?!) It’s a coconut flour based bread loaf that is packed with seeds, nuts, and coconut. So it actually feels like a multigrain slice, full & hearty, but without the gluten. I have been obsessed with making sandwiches lately and I am just loving that I have frozen homemade bread sliced and ready to go whenever I need it. Looking for rolls? Try my favorite keto flaxseed rolls.

How can I use this bread?

Honestly, you can do anything with it! It’s just nutty enough that a PB&J would work, and not sweet so your favorite savory cold cut and mayo combo work awesome. It doesn’t even crumble and I am sooooo amazed at how well it held together. You can slice it and then freeze. Be sure to cool completely so you don’t get condensation. If it becomes wet, dry out in the oven or toaster.

Try these combos:

  • butter, prosciutto, arugula, and tomato
  • mashed avocado, lemon, tomato, and nutritional yeast
  • cream cheese, smoked salmon, capers
  • ham, swiss, mayo, lettuce
  • tomato, pesto, arugula, mozzarella, keto balsamic

Okay so how do you make keto nutty coconut bread?

Prep: 10 minutes
Cook: 1 hour, 10 minutes
Ready in 1 hour, 20 minutes

Yield: 16 slices

1 cup coconut flour
2/3 cup golden flax seed meal
1/4 cup sunflower seeds
1/4 cup walnuts
1/4 cup pumpkin seeds
1/4 cup chia seeds
1/4 cup coconut (dried)
1½ tbsp baking powder
1 tsp sea salt
12 large eggs

3g Net Carbs
6g Fiber
20g Fat
9g Protein
249 Calories


  1. Preheat the oven to 325° F. Line a loaf pan with parchment paper. Prep and measure out your ingredients and set aside.
  2. Mix together your dry ingredients, the coconut flour, flax seed meal, the nuts and seeds, coconut, baking powder, and sea salt. Stir in the butter until crumbly.
  3. Beat the eggs on high using a hand mixer in a bowl or stand mixer until tripled in volume. Fold the eggs into the batter. Make sure to do this delicately to keep the mixture aerated. Wait 5 minutes until transfering into your bread loaf.
  4. Bake for 50 minutes, until the top is golden brown. Tent the top with foil and continue baking for another 15-25 minutes, until the bread is 170°F internally.
  5. Make sure the bread is COMPLETELY cool before moving or slicing. Once cooled, separate from edges and lift out of the pan pulling the parchment paper. Slice and enjoy! Make sure to cool to prevent condensation before storing. Slice before storing especially in the freezer.
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