25+ Delicious Coconut Flour Low Carb Bread Recipes to Try Today

In the quest for a healthier lifestyle, many of us are on the lookout for delicious low-carb alternatives to traditional bread.

Enter coconut flour: a versatile ingredient that not only satisfies our bread cravings but also keeps our carbohydrate intake in check.

Coconut flour is gluten-free, high in fiber, and packed with nutrients, making it an excellent choice for those following ketogenic, paleo, or gluten-free diets.

This article brings you a curated selection of over 25 coconut flour low-carb bread recipes, each designed to bring flavor and satisfaction to your meals without the guilt.

From savory focaccia to sweet zucchini bread, these recipes will inspire you to bake fresh loaves right at home, embracing the delightful taste of coconut flour.

Whether you’re a seasoned baker or just starting your low-carb journey, you’ll find something to love in these delicious options.

25+ Delicious Coconut Flour Low Carb Bread Recipes to Try Today

Embracing a low-carb lifestyle doesn’t mean sacrificing the joy of bread. With coconut flour as your ally, you can enjoy a variety of tasty, nutritious bread options that cater to your dietary preferences.

From breakfast to dinner, the recipes in this article will allow you to explore new flavors while keeping your carb count low.

So why not roll up your sleeves and give these coconut flour bread recipes a try? Your taste buds—and your waistline—will thank you!

Coconut Flour Bread with Seeds

This coconut flour bread is nutty, flavorful, and packed with seeds. It’s perfect for sandwiches or as a side with your favorite dishes. Not only is it low in carbohydrates, but it’s also rich in fiber, making it a great choice for those looking to maintain stable energy levels throughout the day.

Ingredients:

• 1 cup coconut flour
• 1/2 cup sunflower seeds
• 1/4 cup pumpkin seeds
• 1/2 teaspoon salt
• 1 teaspoon baking powder
• 5 large eggs
• 1/4 cup coconut oil (melted)
• 1/2 cup unsweetened almond milk
• 1 tablespoon apple cider vinegar
• Optional: 1 tablespoon honey or sweetener of choice

Instructions:

1. Preheat the oven to 350°F (175°C) and grease a loaf pan.
2. In a large bowl, mix the coconut flour, sunflower seeds, pumpkin seeds, salt, and baking powder.
3. In another bowl, whisk together the eggs, melted coconut oil, almond milk, apple cider vinegar, and honey (if using).
4. Gradually add the wet ingredients to the dry ingredients, stirring until well combined.
5. Pour the batter into the prepared loaf pan and smooth the top.
6. Bake for 30-35 minutes or until a toothpick inserted into the center comes out clean.
7. Let it cool in the pan for 10 minutes before transferring to a wire rack to cool completely.

This Coconut Flour Bread with Seeds is not only a great low-carb option but also a nutrient-dense choice that satisfies both taste and health. The combination of coconut flour and seeds provides essential fatty acids and proteins, making it a perfect addition to your breakfast or lunch. Serve it toasted with avocado, or enjoy it plain for a wholesome treat.

Coconut Flour Garlic Bread

This easy-to-make coconut flour garlic bread is a delightful twist on traditional garlic bread. Perfect for dipping in marinara sauce or as a side to your favorite Italian dishes, this recipe is low in carbs while still delivering on flavor. The aroma of garlic and herbs will fill your kitchen, making it hard to resist!

Ingredients:

• 1 cup coconut flour
• 1/2 cup shredded mozzarella cheese
• 1/4 cup grated Parmesan cheese
• 2 large eggs
• 2 cloves garlic (minced)
• 1/2 teaspoon dried oregano
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• Optional: fresh parsley for garnish

Instructions:

1. Preheat the oven to 375°F (190°C) and line a baking sheet with parchment paper.
2. In a microwave-safe bowl, melt the mozzarella cheese and Parmesan cheese together until smooth (about 30-60 seconds).
3. In a mixing bowl, combine the coconut flour, eggs, minced garlic, oregano, salt, and pepper.
4. Add the melted cheese to the coconut flour mixture and stir until a dough forms.
5. Shape the dough into a flatbread shape on the prepared baking sheet.
6. Bake for 12-15 minutes, or until the edges are golden brown.
7. Remove from the oven and sprinkle with fresh parsley before slicing.

This Coconut Flour Garlic Bread is an exceptional way to enjoy a classic favorite without the carbs. It combines the rich, cheesy flavor with the aromatic essence of garlic, making it a perfect accompaniment to any meal. Whether you serve it alongside pasta or as a snack, this bread is bound to be a hit. Plus, with its quick preparation and baking time, it’s a fantastic option for those busy weeknights!

Coconut Flour Banana Bread

This Coconut Flour Banana Bread is a low-carb alternative that doesn’t skimp on flavor. The natural sweetness of ripe bananas pairs perfectly with the texture of coconut flour, creating a moist and delicious bread. Ideal for breakfast or as a midday snack, this recipe is both nutritious and satisfying.

Ingredients:

• 1 cup coconut flour
• 3 ripe bananas (mashed)
• 4 large eggs
• 1/4 cup coconut oil (melted)
• 1 teaspoon vanilla extract
• 1 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1/2 teaspoon salt
• Optional: 1/2 cup chopped walnuts or pecans

Instructions:

1. Preheat the oven to 350°F (175°C) and grease a loaf pan.
2. In a large bowl, mix the mashed bananas, eggs, melted coconut oil, and vanilla extract until well combined.
3. In a separate bowl, whisk together the coconut flour, baking powder, baking soda, and salt.
4. Gradually add the dry ingredients to the wet mixture, stirring until smooth.
5. Fold in the nuts if desired.
6. Pour the batter into the prepared loaf pan and smooth the top.
7. Bake for 45-50 minutes, or until a toothpick inserted into the center comes out clean.
8. Allow to cool in the pan for 10 minutes before transferring to a wire rack.

This Coconut Flour Banana Bread is not only low in carbs but also a great way to use up ripe bananas. Its moist texture and natural sweetness make it a fantastic choice for breakfast or a snack. Serve it plain or spread a little almond butter on top for a deliciously nutritious treat. This recipe is a wonderful addition to any low-carb meal plan, ensuring you can enjoy the flavors you love without compromising your dietary goals.

Coconut Flour Flatbreads

These Coconut Flour Flatbreads are quick, simple, and versatile. They serve as a great base for wraps, pizzas, or even as a side for your favorite dips. With a soft texture and nutty flavor, they are a fantastic alternative to traditional flatbreads, perfect for anyone looking to reduce their carb intake while still enjoying delicious meals.

Ingredients:

• 1 cup coconut flour
• 4 large eggs
• 1/4 cup coconut oil (melted)
• 1/2 teaspoon salt
• 1/2 teaspoon baking powder
• 1/4 teaspoon garlic powder (optional)
• Water (as needed)

Instructions:

1. In a large mixing bowl, combine the coconut flour, salt, baking powder, and garlic powder (if using).
2. In another bowl, whisk together the eggs and melted coconut oil until well blended.
3. Gradually add the wet ingredients to the dry ingredients, stirring to form a dough. If the dough is too dry, add water a tablespoon at a time until it reaches a manageable consistency.
4. Divide the dough into 4-6 equal pieces and roll each piece into a ball.
5. On a lightly floured surface (using more coconut flour), roll each ball out into a flatbread shape about 1/4 inch thick.
6. Heat a non-stick skillet over medium heat. Cook each flatbread for 2-3 minutes on each side until golden brown and cooked through.
7. Serve warm or store in an airtight container for later use.

These Coconut Flour Flatbreads are an excellent addition to any meal, offering a low-carb alternative that is both satisfying and easy to make. They are perfect for wraps, sandwiches, or as a base for mini pizzas. Their versatility allows you to customize them with your favorite toppings or fillings, making them a go-to option for quick lunches or dinners. Plus, they can be prepared in advance and stored for convenient meal prep throughout the week.

Coconut Flour Zucchini Bread

This Coconut Flour Zucchini Bread is a delicious way to incorporate veggies into your low-carb diet. The moisture from the zucchini keeps the bread soft and flavorful, while the coconut flour provides a delightful texture. It’s perfect for breakfast or as a snack, and it’s easy to make ahead of time for busy days.

Ingredients:

• 1 cup coconut flour
• 1 medium zucchini (shredded)
• 4 large eggs
• 1/4 cup coconut oil (melted)
• 1/2 teaspoon vanilla extract
• 1/2 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1/2 teaspoon cinnamon
• 1/4 teaspoon salt
• Optional: 1/4 cup chopped nuts or chocolate chips

Instructions:

1. Preheat the oven to 350°F (175°C) and grease a loaf pan.
2. In a large bowl, combine the shredded zucchini, eggs, melted coconut oil, and vanilla extract.
3. In a separate bowl, whisk together the coconut flour, baking powder, baking soda, cinnamon, and salt.
4. Gradually add the dry ingredients to the wet mixture, stirring until smooth.
5. Fold in the nuts or chocolate chips if desired.
6. Pour the batter into the prepared loaf pan and smooth the top.
7. Bake for 40-45 minutes, or until a toothpick inserted into the center comes out clean.
8. Let cool in the pan for 10 minutes before transferring to a wire rack.

This Coconut Flour Zucchini Bread is a fantastic way to enjoy a sweet treat without the carbs. The subtle sweetness from the zucchini combined with the rich flavors of coconut flour makes it a satisfying snack or breakfast option. It’s a great recipe for using up extra zucchini during the summer months and can easily be customized with nuts or chocolate chips for added texture and flavor. Store it in an airtight container for a delicious snack all week long!

Coconut Flour Chocolate Chip Bread

Indulge your sweet tooth with this Coconut Flour Chocolate Chip Bread, a low-carb treat that combines the delightful flavors of coconut and chocolate. Perfect for breakfast or dessert, this bread is not only delicious but also nutritious, making it an excellent option for satisfying cravings without the guilt.

Ingredients:

• 1 cup coconut flour
• 4 large eggs
• 1/2 cup unsweetened cocoa powder
• 1/4 cup coconut oil (melted)
• 1/4 cup almond milk
• 1/2 teaspoon vanilla extract
• 1/2 teaspoon baking powder
• 1/4 teaspoon salt
• 1/2 cup sugar-free chocolate chips

Instructions:

1. Preheat the oven to 350°F (175°C) and grease a loaf pan.
2. In a large bowl, combine the eggs, melted coconut oil, almond milk, and vanilla extract. Whisk until smooth.
3. In another bowl, mix together the coconut flour, cocoa powder, baking powder, and salt.
4. Gradually add the dry ingredients to the wet ingredients, stirring until well combined.
5. Fold in the sugar-free chocolate chips.
6. Pour the batter into the prepared loaf pan and smooth the top.
7. Bake for 45-50 minutes, or until a toothpick inserted into the center comes out clean.
8. Allow to cool in the pan for 10 minutes before transferring to a wire rack.

This Coconut Flour Chocolate Chip Bread is a decadent yet healthy treat that allows you to enjoy the sweet flavors of chocolate without compromising your low-carb lifestyle. The combination of coconut flour and cocoa creates a rich, moist bread that’s perfect for satisfying cravings. Enjoy it warm with a pat of butter, or slice it up for a delightful snack throughout the day. With its easy preparation and delicious outcome, this bread is sure to become a favorite in your low-carb repertoire.

Coconut Flour Herb Focaccia

This Coconut Flour Herb Focaccia is a delightful, low-carb twist on the traditional Italian bread. With its aromatic herbs and a golden, crispy crust, this focaccia is perfect as an appetizer, side dish, or for making sandwiches. The simplicity of the ingredients combined with the delightful flavor of herbs makes it a versatile addition to any meal.

Ingredients:

• 1 cup coconut flour
• 4 large eggs
• 1/2 cup olive oil (plus extra for drizzling)
• 1/2 teaspoon salt
• 1 teaspoon baking powder
• 1 tablespoon dried rosemary (or your favorite herbs)
• 1 tablespoon fresh parsley (chopped)
• 1 teaspoon garlic powder
• Optional: sea salt for sprinkling on top

Instructions:

1. Preheat the oven to 375°F (190°C) and grease a baking sheet or line it with parchment paper.
2. In a large bowl, whisk together the coconut flour, salt, baking powder, rosemary, parsley, and garlic powder.
3. In another bowl, beat the eggs and olive oil together until well combined.
4. Gradually add the wet ingredients to the dry ingredients, stirring until a thick batter forms.
5. Spread the batter onto the prepared baking sheet, smoothing it out to about 1/2 inch thick.
6. Drizzle a little olive oil on top and sprinkle with sea salt if desired.
7. Bake for 20-25 minutes, or until the edges are golden brown.
8. Allow to cool slightly before slicing and serving.

This Coconut Flour Herb Focaccia is a fantastic way to enjoy a low-carb version of a beloved classic. Its fragrant herbs and slightly crispy texture make it an ideal accompaniment to soups, salads, or as a base for delicious open-faced sandwiches. The easy preparation and delightful flavor profile mean you can whip up a batch quickly for any gathering or simply to enjoy throughout the week. Store any leftovers in an airtight container, and warm them up in the oven for a delicious treat any time!

Coconut Flour Pumpkin Bread

This Coconut Flour Pumpkin Bread is a seasonal favorite that brings the warmth of spices and the richness of pumpkin to your table. Low in carbs yet high in flavor, this bread is perfect for fall but enjoyable year-round. It’s great as a snack, breakfast, or even as a dessert when you’re craving something sweet.

Ingredients:

• 1 cup coconut flour
• 1 cup canned pumpkin puree
• 4 large eggs
• 1/4 cup coconut oil (melted)
• 1/4 cup almond milk
• 1/2 teaspoon baking powder
• 1 teaspoon pumpkin pie spice (or cinnamon)
• 1/2 teaspoon salt
• Optional: 1/4 cup chopped walnuts or pecans

Instructions:

1. Preheat the oven to 350°F (175°C) and grease a loaf pan.
2. In a large bowl, mix together the pumpkin puree, eggs, melted coconut oil, and almond milk until well combined.
3. In a separate bowl, whisk together the coconut flour, baking powder, pumpkin pie spice, and salt.
4. Gradually add the dry ingredients to the wet ingredients, stirring until fully combined.
5. Fold in the chopped nuts if desired.
6. Pour the batter into the prepared loaf pan and smooth the top.
7. Bake for 45-50 minutes, or until a toothpick inserted into the center comes out clean.
8. Allow to cool in the pan for 10 minutes before transferring to a wire rack.

This Coconut Flour Pumpkin Bread is a delightful low-carb option that captures the essence of fall. The natural sweetness of pumpkin combined with aromatic spices makes it a comforting choice for any time of year. Enjoy it plain, or spread a little cream cheese on top for an extra treat. This recipe is a wonderful way to indulge in seasonal flavors without the carbs, making it a perfect addition to your low-carb baking collection.

Coconut Flour Cheddar Cheese Bread

This Coconut Flour Cheddar Cheese Bread is a savory delight that will please cheese lovers everywhere. It’s a low-carb alternative that packs a punch of flavor and is incredibly easy to make. Whether enjoyed fresh from the oven or toasted with your favorite toppings, this bread is sure to become a staple in your low-carb kitchen.

Ingredients:

• 1 cup coconut flour
• 1/2 cup shredded cheddar cheese
• 4 large eggs
• 1/4 cup coconut oil (melted)
• 1 teaspoon baking powder
• 1/2 teaspoon salt
• Optional: 1/4 teaspoon cayenne pepper for a spicy kick

Instructions:

1. Preheat the oven to 350°F (175°C) and grease a loaf pan.
2. In a large bowl, whisk together the coconut flour, baking powder, and salt (and cayenne pepper if using).
3. In another bowl, beat the eggs and melted coconut oil until combined.
4. Gradually add the wet ingredients to the dry ingredients, mixing until well combined.
5. Fold in the shredded cheddar cheese until evenly distributed.
6. Pour the batter into the prepared loaf pan and smooth the top.
7. Bake for 30-35 minutes, or until the bread is golden brown and a toothpick inserted in the center comes out clean.
8. Allow to cool in the pan for 10 minutes before transferring to a wire rack.

This Coconut Flour Cheddar Cheese Bread is a flavorful, low-carb option that works beautifully as a side for soups and salads or as a standalone snack. Its cheesy goodness and satisfying texture make it a hit for both low-carb enthusiasts and anyone looking to enjoy a delicious bread alternative. Whether served warm or toasted, this bread is versatile enough to complement various dishes. Store any leftovers in an airtight container, and enjoy them within a few days for the best flavor and texture!

Coconut Flour Bagels

These Coconut Flour Bagels are a low-carb twist on a breakfast classic. Chewy on the outside and soft on the inside, they’re perfect for toasting and topping with cream cheese or your favorite spreads. With just a few ingredients, these bagels are a fantastic addition to your low-carb breakfast or snack rotation.

Ingredients:

• 1 cup coconut flour
• 4 large eggs
• 1 cup shredded mozzarella cheese
• 1 tablespoon baking powder
• 1/4 teaspoon salt
• 1/2 teaspoon garlic powder (optional)
• 1 tablespoon sesame seeds (optional, for topping)

Instructions:

1. Preheat the oven to 375°F (190°C) and line a baking sheet with parchment paper.
2. In a microwave-safe bowl, combine the shredded mozzarella cheese and coconut flour. Microwave on high for about 30 seconds, then stir. Repeat until the cheese is melted and combined with the flour.
3. In a separate bowl, beat the eggs and add the baking powder, salt, and garlic powder. Mix well.
4. Combine the melted cheese mixture with the egg mixture, stirring until a dough forms.
5. Divide the dough into four equal portions and shape each portion into a bagel shape by rolling it into a ball and creating a hole in the center.
6. Place the bagels on the prepared baking sheet and sprinkle with sesame seeds if desired.
7. Bake for 15-20 minutes, or until golden brown.
8. Allow to cool slightly before slicing and toasting.

These Coconut Flour Bagels are a delightful way to enjoy a classic breakfast treat without the carbs. They are perfect for a quick morning meal or a mid-afternoon snack, and they can be topped with a variety of spreads, including cream cheese, avocado, or nut butter. Their chewy texture and cheesy flavor make them an instant hit, and they are simple enough to whip up for any occasion. Enjoy these bagels fresh from the oven or toasted for a delicious crunch!

Coconut Flour Carrot Bread

This Coconut Flour Carrot Bread is a nutritious, low-carb option that combines the natural sweetness of carrots with warm spices. Perfect for breakfast or a healthy snack, this bread is moist, flavorful, and packed with the goodness of vegetables. It’s a fantastic way to enjoy a sweet treat while keeping your carb intake in check.

Ingredients:

• 1 cup coconut flour
• 1 cup grated carrots
• 4 large eggs
• 1/4 cup coconut oil (melted)
• 1/2 cup erythritol or other low-carb sweetener
• 1 teaspoon baking powder
• 1 teaspoon cinnamon
• 1/4 teaspoon nutmeg
• 1/2 teaspoon salt
• Optional: 1/4 cup chopped walnuts or pecans

Instructions:

1. Preheat the oven to 350°F (175°C) and grease a loaf pan.
2. In a large bowl, whisk together the eggs, melted coconut oil, and erythritol until well combined.
3. Stir in the grated carrots.
4. In another bowl, mix together the coconut flour, baking powder, cinnamon, nutmeg, and salt.
5. Gradually add the dry ingredients to the wet ingredients, mixing until fully combined. Fold in the chopped nuts if using.
6. Pour the batter into the prepared loaf pan and smooth the top.
7. Bake for 45-50 minutes, or until a toothpick inserted into the center comes out clean.
8. Allow to cool in the pan for 10 minutes before transferring to a wire rack.

This Coconut Flour Carrot Bread is a delightful way to enjoy the flavors of carrot cake without the excess carbs. The combination of coconut flour and grated carrots results in a moist, satisfying bread that can be enjoyed any time of day. It’s perfect for breakfast with a smear of butter or as a nutritious snack. This recipe not only adds a vegetable serving to your diet but also brings a touch of sweetness to your low-carb lifestyle. Store any leftovers in an airtight container to keep it fresh!

Coconut Flour Cinnamon Roll Bread

Indulge in this Coconut Flour Cinnamon Roll Bread, a low-carb version of the classic cinnamon roll that is both delicious and satisfying. With swirls of cinnamon sugar and a soft, fluffy texture, this bread makes for a perfect breakfast or dessert. It’s easy to slice and serve, making it a great option for gatherings or meal prep.

Ingredients:

• 1 cup coconut flour
• 4 large eggs
• 1/4 cup coconut oil (melted)
• 1/2 cup erythritol or other low-carb sweetener
• 1 teaspoon baking powder
• 1/2 teaspoon vanilla extract
• 1 tablespoon cinnamon
• 1/4 teaspoon salt
• Optional: 1/4 cup chopped pecans or walnuts for added crunch

Instructions:

1. Preheat the oven to 350°F (175°C) and grease a loaf pan.
2. In a large bowl, whisk together the eggs, melted coconut oil, erythritol, and vanilla extract until smooth.
3. In a separate bowl, mix together the coconut flour, baking powder, cinnamon, and salt.
4. Gradually add the dry ingredients to the wet ingredients, stirring until a thick batter forms.
5. Pour half of the batter into the prepared loaf pan.
6. In a small bowl, combine the remaining erythritol and cinnamon. Sprinkle half of this mixture over the batter in the loaf pan.
7. Pour the remaining batter on top and sprinkle the rest of the cinnamon mixture. Optionally, sprinkle chopped nuts for added texture.
8. Using a knife or toothpick, swirl the batter gently to create a marbled effect.
9. Bake for 40-45 minutes, or until a toothpick inserted into the center comes out clean.
10. Allow to cool in the pan for 10 minutes before transferring to a wire rack.

This Coconut Flour Cinnamon Roll Bread is a wonderful low-carb alternative that allows you to enjoy the comforting flavors of cinnamon rolls without the guilt. Its soft texture and delightful cinnamon swirls make it a crowd-pleaser, perfect for breakfast or as a sweet treat alongside your favorite beverage. Slice it up and enjoy it warm, or toast it for an even more satisfying experience. This recipe is a great way to indulge your sweet tooth while maintaining your low-carb lifestyle. Store it in an airtight container, and enjoy it over the next few days for a quick, delicious snack!

Coconut Flour Zucchini Bread

This Coconut Flour Zucchini Bread is a moist and flavorful option that cleverly incorporates vegetables into a delicious low-carb treat. The subtle sweetness of the zucchini combined with the richness of coconut flour makes it an ideal breakfast or snack. With its fluffy texture, this bread is versatile and can be enjoyed plain or with toppings.

Ingredients:

• 1 cup coconut flour
• 2 cups grated zucchini (excess moisture squeezed out)
• 4 large eggs
• 1/4 cup coconut oil (melted)
• 1/2 cup erythritol or other low-carb sweetener
• 1 teaspoon baking powder
• 1 teaspoon vanilla extract
• 1/2 teaspoon cinnamon
• 1/4 teaspoon salt
• Optional: 1/4 cup chopped walnuts or pecans

Instructions:

1. Preheat the oven to 350°F (175°C) and grease a loaf pan.
2. In a large bowl, whisk together the eggs, melted coconut oil, erythritol, and vanilla extract until smooth.
3. Stir in the grated zucchini until well combined.
4. In another bowl, mix the coconut flour, baking powder, cinnamon, and salt.
5. Gradually add the dry ingredients to the wet mixture, stirring until a thick batter forms. Fold in the chopped nuts if using.
6. Pour the batter into the prepared loaf pan, smoothing the top.
7. Bake for 45-50 minutes, or until a toothpick inserted in the center comes out clean.
8. Allow to cool in the pan for 10 minutes before transferring to a wire rack.

This Coconut Flour Zucchini Bread is a fantastic way to sneak in some veggies while enjoying a delicious low-carb snack. The moisture from the zucchini keeps the bread tender, while the coconut flour adds a subtle sweetness. Whether you enjoy it plain, with a pat of butter, or topped with cream cheese, this bread is perfect for breakfast or as a midday treat. Store it in an airtight container in the fridge to keep it fresh for several days, and feel free to slice and freeze any leftovers for a quick snack later!

Coconut Flour Pumpkin Bread

Embrace the flavors of fall with this Coconut Flour Pumpkin Bread, a low-carb delight that celebrates the rich taste of pumpkin and warm spices. This bread is not only healthy but also incredibly easy to make, offering a moist texture and satisfying sweetness that is perfect for breakfast or as a dessert.

Ingredients:

• 1 cup coconut flour
• 1 cup pumpkin puree (canned or fresh)
• 4 large eggs
• 1/4 cup coconut oil (melted)
• 1/2 cup erythritol or other low-carb sweetener
• 1 teaspoon baking powder
• 1 teaspoon pumpkin pie spice (or a mix of cinnamon, nutmeg, and ginger)
• 1/4 teaspoon salt

Instructions:

1. Preheat the oven to 350°F (175°C) and grease a loaf pan.
2. In a large bowl, whisk together the eggs, melted coconut oil, pumpkin puree, and erythritol until smooth.
3. In another bowl, mix the coconut flour, baking powder, pumpkin pie spice, and salt.
4. Gradually add the dry ingredients to the wet ingredients, stirring until a thick batter forms.
5. Pour the batter into the prepared loaf pan, smoothing the top.
6. Bake for 45-50 minutes, or until a toothpick inserted in the center comes out clean.
7. Allow to cool in the pan for 10 minutes before transferring to a wire rack.

This Coconut Flour Pumpkin Bread is a seasonal favorite that you can enjoy all year round. The blend of spices and pumpkin creates a comforting aroma and a flavor that evokes cozy autumn days. This bread is delightful on its own but can also be enhanced with a drizzle of low-carb icing or served with a dollop of whipped cream for a special treat. It’s not just low in carbs; it’s high in flavor and satisfaction. Perfect for sharing with friends or enjoying solo, this bread is a healthy indulgence that you’ll want to make again and again!

Coconut Flour Focaccia

This Coconut Flour Focaccia is a low-carb alternative to traditional Italian bread, offering a soft, flavorful base that is perfect for dipping or as a sandwich bread. Topped with herbs and olive oil, this focaccia is easy to make and versatile, making it a great addition to any meal or snack time.

Ingredients:

• 1 cup coconut flour
• 4 large eggs
• 1/4 cup olive oil (plus more for drizzling)
• 1 teaspoon baking powder
• 1 teaspoon dried oregano
• 1 teaspoon dried rosemary
• 1/2 teaspoon salt
• Optional: Sea salt for sprinkling on top

Instructions:

1. Preheat the oven to 375°F (190°C) and line a baking sheet with parchment paper.
2. In a large bowl, whisk together the eggs and olive oil until well combined.
3. In another bowl, mix the coconut flour, baking powder, dried herbs, and salt.
4. Gradually add the dry ingredients to the wet ingredients, stirring until a dough forms.
5. Spread the dough onto the prepared baking sheet, shaping it into a rectangle or circle about 1/2 inch thick.
6. Use your fingers to make dimples in the surface of the dough. Drizzle with olive oil and sprinkle with sea salt if desired.
7. Bake for 25-30 minutes, or until golden brown and cooked through.
8. Allow to cool slightly before slicing and serving.

This Coconut Flour Focaccia is a delightful way to enjoy the texture and flavor of bread without the carbs. Its light and fluffy consistency makes it an excellent base for sandwiches or a delicious accompaniment to soups and salads. You can customize the toppings with different herbs or even add cheese for extra flavor. This focaccia is not only a fantastic addition to your low-carb meals but also a wonderful option for gatherings and parties. Serve it warm or at room temperature, and watch it disappear from the table!

Note: More recipes are coming soon!