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Keto Coconut Yeast Bread

So last night I made coconut bread for the first time. I miss bread, especially at breakfast so I thought I’d try this.
I’ve made an almond bread a few times but I can honestly say now that I definitely prefer the coconut one ?
Very easy to make, slices well, freezable, not eggy!

The ingredients are very few and you may already have them, so follow the recipe:

To make the recipe a success, you must respect the cooking time and temperature, so follow the steps described below step by step. Likewise, the ingredients must also be carefully measured and prepared before starting the recipe.

 

INGREDIENTS

  • 60g coconut flour
  • 30g ground flaxseed
  • 180g vital wheat gluten
  • 1 tsp salt
  • 6 stick equal gold
  • 1.5 tsp baking powder
  • 4 tbsp coconut oil
  • 2 large eggs
  • 1 cup lukewarm water
  • 1 tsp honey
  • 8g yeast

PREPARATION

  1. Dissolve honey and yeast into 1 cup lukewarm water. Let bloom.
  2. Mix Coconut flour, flaxseed, vital wheat gluten, salt, sweetener, baking powder. (I use whole flaxseed so I blitz it up together with the Coconut flour to get a finer texture)
  3. Mix egg and oil. Pour into the dry mix.
  4. Once the egg and dry mixture are combined. Pour in yeast mixture.
  5. Knead dough by hand for 7-10 mins (i use gloves to make the job easier), If you’re using a stand mixer knead it less, you’ll end up with a tough bread when over kneaded.
  6. Divide into two and let rise into 2 separate 2 1/2 x 3 1/4 x 7 1/4 inch greased loaf pan. Let rise for at least 1.5 hours
  7. Once risen bake into a 180C preheated oven for about 25-30 mins.

NUTRITIONAL VALUE 

  • 10 slices per loaf
  • 2.1 g net carb per slice

 

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