Recipes

The Best Paleo Coconut Bread (High in MCT and Low Carb)

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Everyone who knows me is well aware that when it comes to baking, there’s nothing that I love more than nice, quick, and easy recipes. Don’t get me wrong -- there’s definitely a time and a place for more elaborate fancy baking recipes. However, when I’m craving something tasty fresh out of the oven, most of the time I want something that I can whip up super quick that will taste delicious. That’s exactly why I love this recipe for paleo coconut bread. It checks all the right boxes -- quick and easy to prepare, healthy all natural ingredients, and unbelievably tasty.

coconut bread recipe
Serving Size
1
Calories/Serving
108

One of the best things about baking paleo-friendly breads is how easy it is to mix them up and make a wide variety of different flavored breads. Cinnamon bread, banana bread, and one of my personal favorites, coconut bread. This recipe makes an unbelievably tasty coconut bread that’s completely gluten-free and 100% paleo-friendly. Best of all? It’s incredibly easy to prepare, meaning you’ll be enjoying a warm slice of delicious coconut bread in no time at all.

That Lovely Hint of Coconut 

Coconut is a staple in many paleo meals because it’s so versatile. It pairs well in savory and sweet dishes, not to mention it’s frequently used as a dairy substitute.

I love everything about coconut — the distinctively sweet flavor, how it’s so easily available in practically any supermarket, and of course, the abundance of healthy medium-chain triglyceride (MCT) fats contained within them. (1) This coconut bread came to life when I wanted to use up my leftover coconut flour from the last time I made lemon curd coconut pancakes so I thought, why not make bread out of it using one of my existing recipes. As usual, no refined wheat flour was used, but you would never guess with how incredible this bread’s texture turns out after baking.

coconut flour bread ingredients

After mixing your coconut flour together with the salt and baking soda, turn your attention towards preparing a wet mix for your bread dough. Combine your six eggs, almond milk, and of course, your melted coconut oil. Obviously, the coconut oil will be adding even more coconut goodness to your bread, but the unsweetened almond milk fits in this recipe nicely as well. It helps ensure that this bread is dairy-free on top of being gluten-free, and it adds a nice amount of vitamins and minerals into the mix as well. After combining your wet mix, slowly add it into the coconut flour mixture and you’ll be all set to begin baking.

coconut bread batter

Baking with Coconut Flour

Coconut flour can be tricky to work with at first. It soaks up a lot of moisture, so make sure you add a lot of liquid to your batter. If it’s as thick as pancake batter, then it’s too thick and will probably end up like a hockey puck after baking. The batter needs to be almost too runny when using coconut flour to ensure it ends up moist and fluffy. 

low carb coconut flour bread

There are few things in life that will make your kitchen smell better than the scent of bread baking in the oven. On that note, there are not very many breads out there that I can enjoy eating plain. Usually I have to add either some type of nut butter or grass fed butter at the very least. I’m happy to report that’s not the case with this recipe — this coconut bread packs a terrific amount of delicious coconut flavor into each and every single bite.

P.S. – If you’re looking for more great paleo coconut recipes, then we’ve got you covered with a wide variety for you to choose from. Here’s some of my personal favorites that you should check out:

 


Want more paleo recipes? Take a look at the Paleo Grubs Book. With 470+ easy-to-prepare Paleo recipes in 17 categories, it is the only Paleo book you will ever need.

Ingredients

    • 1/2 cup coconut flour
    • 1/4 tsp salt
    • 1/4 tsp baking soda
    • 6 eggs
    • ¼ cup coconut oil, melted
    • ¼ unsweetened almond milk

Directions

  1. Preheat oven to 350°F.
  2. Line an 8×4 inch loaf pan with parchment paper.
  3. In a bowl combine the coconut flour, baking soda and salt.
  4. In another bowl combine the eggs, milk and oil.
  5. Slowly add the wet ingredients into the dry ingredients and mix until combined.
  6. Pour the mixture into the prepared loaf pan.
  7. Bake for 40-50 minutes, or until a toothpick, inserted in the middle comes out clean.

Servings

Serving Size

1

Servings/Recipe

10

Nutrition Information

Calories

108

Carbohydrates

3.4 g

Fat

8.7 g

Sugar

0.5 g

Protein

4.2 g

Fiber

2.1 g

Calories 108 kcal
Potassium 35.8 mg
Vitamin A 41.3 µg
Folic Acid (B9) 12.1 µg
Sodium 86 mg

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