Coconut Almond Flour Bread

Bread is pretty hard to come by on the keto diet, but not when you get a little creative. This nut-based bread recipe yields a fluffy, thick loaf that’s perfect for sandwiches or enjoyed with a thick pat of butter. Don’t omit the cooling time or the loaf will fall.

Coconut Almond Flour Bread



Prep time


Cooking time




  • 10 tablespoons butter, melted, plus

  • 1 tablespoon for the loaf pan

  • 1 tablespoon honey

  • 1½ tablespoons apple cider vinegar

  • 8 eggs

  • ¾ cup almond flour

  • ¾ teaspoon baking soda

  • ¾ teaspoon salt

  • 2/3 cup coconut flour

  • choice of nuts (optional)


  • Preheat the oven to 300°F.
  • In a small bowl, mix together the butter, honey, and cider vinegar. Allow the mixture to cool.
  • In a medium bowl, whisk the eggs.
  • To the eggs, add the almond flour, butter mixture, baking soda, and salt. Mix thoroughly with a hand mixer.
  • Slowly sift the coconut flour into the bowl. Mix well to combine.
  • Grease the inside of an 8 in x 4 in loaf pan with 1 tablespoon of butter by rubbing it along the walls and into each corner.
  • Transfer the mixture to the loaf pan (Optional
  • drizzle choice of nuts on top). Place it in the preheated oven. Bake for 50 to 60 minutes, until the center is set.
  • Remove the pan from the oven. Allow it to cool for at least 15 minutes. Run a knife along the inside edges of the pan to loosen the loaf, and tip the pan upside down to remove it. Place the bread on a cooling rack to cool completely, about 5 minutes more.
  • Slice the bread into 12 slices, and refrigerate covered in plastic wrap.

Nutrition Facts (per serving of 1 slice)

  • Calories
  • Total Fat
  • Protein
  • Total Carbohydrate
  • Dietary Fiber
Louise Written by: