We almost called this one "Almost Cornbread." But... well... no corn. Don't let that stop you from pairing it with chili. Or spread the butter on thick and serve it up with a big bowl of bone broth. Primal satisfaction!
May 23 2017 recipe by Maria Emmerich, photo by Emma Shevtzoff, nutritional review by Franziska Spritzler, RD, CDE in Recipes, Bread
We almost called this one "Almost Cornbread." But... well... no corn. Don't let that stop you from pairing it with chili. Or spread the butter on thick and serve it up with a big bowl of bone broth. Primal satisfaction!
USMetric
16 servingservings
Ingredients
- ½ cup 120 ml melted coconut oil, melted (save some for greasing the pan)
- 12 12 large egglarge eggs
- 1 cup (31⁄3 oz.) 240 ml (95 g) coconut flour
- ½ tsp ½ tsp sea salt
- ½ tsp ½ tsp baking powder
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Making low carb simple
Instructions
Instructions are for 16 servings. Please modify as needed.
Preheat the oven to 350°F (175°C). Grease a 9x5x3" (23x13x8cm) loaf pan and set it aside.
In a large bowl, whisk together the eggs, and coconut oil.
Add the dry ingredients, and stir until combined.
Spread the batter in the loaf pan. Bake on the middle rack for 40-50 minutes, or until a toothpick comes out clean, after inserting in the center of the loaf.
Set aside to cool for 15-20 minutes, and then slice to serve.
Tips
We love this bread with soups and sandwiches.
This bread is neutral in flavor but if you want to you can add your favorite spices or why not try 1-2 tablespoons of our holiday bread seasoning?
You can store this bread in the fridge for 3-4 days or in the freezer for up to 3 months. Make sure you slice the bread prior to freezing it and place parchment paper between each slice. That way you will always have easy access to the number of slices you need. We recommend using a toaster or toaster oven for reheating.
Troubleshooting
Did your bread turn green when baking it? It has been known to happen with this recipe. Don't worry, it's perfectly safe to eat.
The green color is the result of a chemical reaction between the leavening agent, in this case baking soda and chlorophyl or chlorogenic acid. This reaction is most common in recipes using sunflower seeds or meal but has been known to happen with other flours as well.
To prevent this from happening you can reduce the amount of baking powder by one third and/or add a couple of teaspoons of vinegar or lemon juice to the wet ingredients before adding them to the dry ones.
About the recipe
This recipe is part of a collaboration with Maria Emmerich, a best-selling American cookbook writer. Check out her website for more keto inspiration and recipes.
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💬 Have you tried this recipe?
What did you think? Please share your thoughts in the comment section below!
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186 comments
351
Reply to comment #350 by Shazi
Crystal Pullen Team Diet Doctor
July 27 2020
Hi kristin.I want to stop losing weight.cant afford to lose any more weight.what to do? In article it only say go to basic of keto n that i am already doing but still losing weight.What i need to do more? I think i am also losing muscle as my arms are geting saggy.Thx
Increasing the amount of protein you're eating may be beneficial for both muscle gain and slowing your weight loss. Here is a guide on how much protein is recommended. https://www.dietdoctor.com/low-carb/protein
- 1 comment removed
353
Reply to comment #350 by Shazi
Shazi
July 28 2020
Hi crystal.do you have target fat ranges chart just like protein chart.i found the protein chart in the article you shared.i will be v helpful.kindly share the fat chart as well.thanks.i started keto to control my sugar levels. hope by increasing protein i dont mess with my sugar levels and insulin harmone and able to stop my weight loss.
Reply: #355
- 1 comment removed
355
Reply to comment #353 by Shazi
Crystal Pullen Team Diet Doctor
July 28 2020
Hi crystal.do you have target fat ranges chart just like protein chart.i found the protein chart in the article you shared.i will be v helpful.kindly share the fat chart as well.thanks.i started keto to control my sugar levels. hope by increasing protein i dont mess with my sugar levels and insulin harmone and able to stop my weight loss.
Fat should be added for flavor and satiety and which will vary by individual. Check out this guide to fat for more details. https://www.dietdoctor.com/low-carb/how-much-fat
356
Donna
August 8 2020
We love this bread! The recipe turned out perfectly as directed. It’s our new go-to. Thanks.
Reply: #358
357
David Munro
August 9 2020
This is my first attempt at any keto baking and it turned out fine. Not quite as nice looking as the photo but definitely bread like in appearance. Tastes a bit more like coconut cake than bread but at least something to put a bit of ham and cheese on.
358
Reply to comment #356 by Donna
Kerry Merritt Team Diet Doctor
August 9 2020
We love this bread! The recipe turned out perfectly as directed. It’s our new go-to. Thanks.
Great! So glad you enjoyed it!
359
susanmhuggins
August 12 2020
Agree with David. My first attempt at a Keto bread. It turned out fine but was more like an unsweet coconut cake in texture and taste. Ok with butter on with soup but not sure I’d make it again.
- 1 comment removed
361
Crystal Pullen Team Diet Doctor
October 5 2020
Made this for the first time yesterday and was super disappointed. I followed the recipe exactly how it said and it made enough for about 2 or 3 regular slices of bread. It didn't rise and it was extremely oily and grainy, even sing the normal coconut flour and coconut oil. Would NOT recommend, unfortunately.
I am sorry you did not love this one. With only 1/4 tsp of baking powder for the 12 serving loaf, it will not rise much at all.
362
Reply to comment #275 by Jennifer
mfcytacki
October 9 2020
Did you use BAKING SODA? Recipe uses BAKING POWDER. Maybe your results would be better?
363
Frederik
October 21 2020
For my first time baking, it came out rather decent, my only difficulty was that i didnt have a small baking tray so it ended out kind of flat and the fact that it wasnt specified what kind of coconut flour to use. i ended up using the flaky kind that is being sold in my city even so it turned out decent. but the bottom was very oily, maybe i used too much oil.
364
Jakob Schmidt
November 20 2020
I've turned this into a 'banana' bread with some vanilla and banana essence and a teaspoon of erythritol.
Still kinda need peanut butter on top, but it's an amazing treat.Reply: #365
365
Reply to comment #364 by Jakob Schmidt
Crystal Pullen Team Diet Doctor
November 20 2020
I've turned this into a 'banana' bread with some vanilla and banana essence and a teaspoon of erythritol.
Still kinda need peanut butter on top, but it's an amazing treat.Great idea to add the extracts to mix it up!
366
Carla
December 2 2020
I'm going to try this recipes because it looks so good. The recipe calls for 6 eggs but the video has 12 eggs.....so which is the correct amount? Looks really easy. Also, could I use refined coconut oil instead.... so it won't taste like coconut cake, like some of the reviews have stated?
367
Kathleen
December 7 2020
Hi I have made. Keto coconut bread and it did not rise
Reply: #368
368
Reply to comment #367 by Kathleen
Kristin Parker Team Diet Doctor
December 7 2020
Hi I have made. Keto coconut bread and it did not rise
Keto breads don't generally rise like traditional versions. If anything, check to make sure your baking powder is fresh.
369
Diana
January 8 2021
I made this bread last night and it was okay. I can see why people who love cornbread would totally love it, but that's not me, unfortunately... I found its taste and texture a bit thick, but otherwise it's fluffy and really easy to prepare. I would recommend it for those who miss cornbread.
370
Gabriela
January 16 2021
Just made it. Didn't grow much, colour is completely different than the picture.
The taste is okay, but it is too greasy. Consider using less coconut oil.371
me
February 1 2021
I have a question the recipe calls for 6 eggs but the video shows like 12 in the bowl??? Am I missing something is this why some people say the recipe doesn't work well??? Or is the video just a double batch? I want to make but would like to know the difference between the recipe and the video please. Thanks Diet Doctor in advance.
Reply: #372
372
Reply to comment #371 by me
Crystal Pullen Team Diet Doctor
February 1 2021
I have a question the recipe calls for 6 eggs but the video shows like 12 in the bowl??? Am I missing something is this why some people say the recipe doesn't work well??? Or is the video just a double batch? I want to make but would like to know the difference between the recipe and the video please. Thanks Diet Doctor in advance.
The video appears to be a double batch of the recipe baked in a larger (longer) than average loaf pan. The recipe is correct as written.
373
sue
April 8 2021
Very good. I added some orange peel and a tsp of splenda and smells really nice, not too sweet.
I made it for 8 (4 eggs, and the 60ml goes to 80 ml both in oil and flour).
Next time will I will try to add rosemary and bacon, or for a sweet one cinnamon, or coconut or choc chips with no sugar.
Great to use as base for many combinations.374
Heli
April 8 2021
I made this today and it turned out really nice. I used 100g of coconut oil rather than 120g as that's all I had left. Consistency was lovely regardless. I also added some chopped pecans and flaked almonds in the mix too, annoyingly forgot about the pumpkin seeds which would have suited well too. I got exactly 12 slices out of the loaf just as described in the recipe.
375
Jill Wallentin Team Diet Doctor
May 19 2021
Hello there!
Thanks so much for your feedback. We've listened, re-tested this recipe, and improved it. We hope once you try it again yourself, you'll notice the difference — and love it as much as we do.
Happy cooking!/The recipe team
P.S. To keep the comments section up-to-date, we've gone ahead and removed any comments regarding the now-resolved issues. Thanks!
376
nick
July 7 2021
made this bread this morning, came out just like the pictures and video but it was a little too eggy. next time i make it i will use about 2 less eggs and maybe some heavy cream to substitute the liquid loss from less eggs. also will use some xanthan gum
377
Bee
April 7 2022
It turned out nicely. I followed the recipe throughout and I guess it ended up the way it's supposed to be, but the taste isn't for me. I'm hesitant to try again but if I do I'd definitely be adding some erythritol to add a bit of flavor to it.
I've been toying around with low-calorie recipes for my dad who recently had a stroke. Thanks for the recipes you publish. This one's not my taste but I'm sure someone out there loves it
378
Liz in NV
March 22 2023
I am curious about the calories …??…. Looking forward to baking a batch.Thank You Much
Reply: #379
379
Reply to comment #378 by Liz in NV
Kristin Parker Team Diet Doctor
March 22 2023
I am curious about the calories …??…. Looking forward to baking a batch.Thank You Much
The full nutrition information is a benefit of Diet Doctor Plus. We do offer a 30 day free trial.
https://www.dietdoctor.com/new-member380
Bonnie
April 26 2023
Because of an autoimmune condition, I am limited in the choices of foods that my body tolerates. This is my go to recipe when I want some bread. I toast a slice, spread bacon fat on it, put some plain Culina yogurt with a few drops of stevia and sliced strawberries. It tastes like strawberry shortcake! Delicious! My husband who maintains a keto lifestyle likes it too. In my book, this is a 5 star recipe!
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