25+ Delicious Keto Coconut Flour Bread Recipes You Need to Try

Coconut flour has become a beloved staple in the keto baking world.

Known for its low-carb, gluten-free properties and its mild, slightly sweet flavor, it’s the perfect alternative to traditional flours when you’re following a keto lifestyle.

Whether you’re craving savory, sweet, or nutty bread, coconut flour can deliver on all fronts.

If you’re tired of the same old keto recipes and looking to spice things up in the kitchen, this collection of 25+ Keto Coconut Flour Bread Recipes is just what you need.

From fluffy loaves to dense, rich breads that hold up well for sandwiches or toast, these recipes are a fantastic way to introduce variety to your low-carb menu.

Packed with ingredients like eggs, cheese, herbs, and nuts, each recipe is designed to fit perfectly into your keto diet while providing you with the delicious, comforting bread you’ve been missing.

25+ Delicious Keto Coconut Flour Bread Recipes You Need to Try

With 25+ Keto Coconut Flour Bread Recipes at your fingertips, you have everything you need to satisfy your low-carb cravings without sacrificing flavor.

These recipes offer an incredible variety of options, from savory garlic parmesan loaves to sweet strawberry bread and everything in between.

Coconut flour not only keeps your bread low-carb but also adds a delicious texture that is perfect for a wide range of bread types.

Whether you’re making a simple loaf for breakfast or indulging in a decadent dessert-style bread, there’s something here for every palate.

Fluffy Keto Coconut Flour Sandwich Bread

This light and airy bread is perfect for sandwiches or toast. It’s made entirely with low-carb, gluten-free ingredients, and the coconut flour gives it a subtle sweetness and delicate crumb.

With just the right rise and texture, this is a go-to everyday bread that holds its shape and toasts beautifully.

Ingredients:

• 1/2 cup coconut flour
• 6 large eggs
• 1/2 cup melted butter or coconut oil
• 1/4 cup unsweetened almond milk
• 1 tbsp baking powder
• 1/2 tsp salt
• 1 tsp apple cider vinegar
• Optional: 1 tsp garlic powder or Italian seasoning for extra flavor

Instructions:

1. Preheat the oven to 350°F (175°C). Line a 9×5-inch loaf pan with parchment paper or grease it well.
2. In a large bowl, whisk the eggs until well combined.
3. Add in the melted butter, almond milk, apple cider vinegar, and salt. Mix until smooth.
4. Stir in the coconut flour and baking powder (and optional spices if using). Let the mixture sit for 2–3 minutes to allow the flour to absorb the liquids.
5. Pour the batter into the prepared loaf pan and smooth the top with a spatula.
6. Bake for 35–40 minutes, or until the top is golden and a toothpick inserted comes out clean.
7. Let the bread cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.

This bread is a great staple for any keto pantry. It’s soft enough for sandwiches but sturdy enough to hold up under your favorite toppings.

The coconut flour makes it slightly sweet, so it works well for both savory and sweet creations.

Savory Herbed Coconut Flour Quick Bread

Packed with bold flavors and fragrant herbs, this savory keto bread is perfect for pairing with soups, stews, or cheese platters.

The coconut flour adds structure without the carbs, and the fresh herbs make every bite vibrant and satisfying.

Ingredients:

• 1/2 cup coconut flour
• 5 eggs
• 1/4 cup olive oil
• 1/4 cup water or almond milk
• 1/4 cup grated parmesan (optional)
• 1 tsp baking powder
• 1/2 tsp salt
• 1 tsp garlic powder
• 1 tbsp fresh chopped rosemary or thyme (or 1 tsp dried)
• 1 tbsp chopped parsley

Instructions:

1. Preheat the oven to 350°F (175°C). Grease or line a small loaf pan with parchment paper.
2. In a large mixing bowl, whisk the eggs with olive oil and water.
3. Stir in the coconut flour, baking powder, salt, garlic powder, and herbs. Mix until no lumps remain.
4. Fold in the parmesan if using.
5. Let the batter rest for a couple of minutes to thicken slightly.
6. Pour the mixture into the prepared pan and smooth the top.
7. Bake for 30–35 minutes, until the top is golden brown and a toothpick inserted comes out clean.
8. Cool for at least 15 minutes before slicing.

This herbed bread delivers on flavor and function.

It’s an easy way to add variety to your keto meals, and its savory profile makes it the perfect companion for hearty dishes or a low-carb appetizer board.

Sweet Cinnamon Coconut Flour Breakfast Bread

This cozy, lightly sweetened keto bread is ideal for breakfast or an afternoon snack. Coconut flour keeps it low-carb while giving it a naturally sweet, tender crumb.

A hint of cinnamon and vanilla makes it feel indulgent—without breaking your carb count.

Ingredients:

• 1/2 cup coconut flour
• 4 large eggs
• 1/4 cup melted coconut oil or butter
• 1/4 cup unsweetened almond milk
• 1/4 cup granulated erythritol or monk fruit
• 1 tsp vanilla extract
• 1 tsp ground cinnamon
• 1/2 tsp baking soda
• Pinch of salt

Instructions:

1. Preheat your oven to 350°F (175°C) and line a small loaf pan with parchment paper.
2. In a bowl, whisk together the eggs, melted coconut oil, almond milk, vanilla, and sweetener.
3. Stir in the coconut flour, cinnamon, baking soda, and salt until well combined.
4. Let the batter sit for a few minutes to thicken.
5. Pour the mixture into the prepared loaf pan and spread evenly.
6. Bake for 35–40 minutes, or until a toothpick comes out clean.
7. Allow to cool fully before slicing for best texture.

This sweet coconut flour bread is a keto-friendly answer to your coffee cake cravings. It’s perfect served warm with a pat of butter or toasted with cream cheese.

Enjoy it as part of a balanced low-carb breakfast or as a sweet treat that won’t derail your goals.

Keto Coconut Flour Cheese & Jalapeño Bread

This spicy, cheesy bread brings a satisfying kick with every bite. Ideal as a side to your keto chili or a snack on its own, it’s packed with bold flavors and made entirely with low-carb, gluten-free ingredients.

The coconut flour gives it structure while keeping the carbs in check.

Ingredients:

• 1/2 cup coconut flour
• 6 eggs
• 1/3 cup melted butter
• 1/2 cup shredded cheddar cheese
• 1/4 cup diced pickled jalapeños (adjust to heat preference)
• 1 tsp baking powder
• 1/2 tsp garlic powder
• 1/2 tsp salt

Instructions:

1. Preheat the oven to 350°F (175°C) and grease or line a small loaf pan.
2. In a large bowl, beat the eggs, then whisk in the melted butter.
3. Add coconut flour, baking powder, salt, and garlic powder. Mix well until smooth.
4. Fold in the shredded cheese and jalapeños.
5. Let the batter sit for 2–3 minutes to thicken.
6. Pour into the prepared loaf pan, smoothing the top.
7. Bake for 30–35 minutes or until golden brown and a toothpick inserted in the center comes out clean.
8. Cool before slicing to let the flavors settle and the texture firm up.

This bread is full of personality! It’s slightly spicy, wonderfully cheesy, and totally keto-approved.

It’s a great addition to party spreads or as a creative way to elevate your low-carb lunch.

Keto Coconut Flour Zucchini Bread

Moist, tender, and lightly spiced, this coconut flour zucchini bread is a sneaky way to add veggies to your keto lifestyle.

It’s subtly sweet, satisfying, and makes a fantastic breakfast or midday snack.

Ingredients:

• 1/2 cup coconut flour
• 1 cup grated zucchini (squeeze out excess moisture)
• 4 eggs
• 1/4 cup melted coconut oil
• 1/4 cup erythritol or other keto sweetener
• 1/4 cup unsweetened almond milk
• 1 tsp cinnamon
• 1/2 tsp vanilla extract
• 1/2 tsp baking soda
• 1/4 tsp salt

Instructions:

1. Preheat oven to 350°F (175°C). Line a loaf pan with parchment paper or grease it well.
2. In a bowl, mix together eggs, sweetener, melted oil, almond milk, and vanilla.
3. Stir in coconut flour, cinnamon, baking soda, and salt until smooth.
4. Fold in the grated zucchini.
5. Let the batter sit for 2–3 minutes to thicken slightly.
6. Pour into the pan and smooth the top.
7. Bake for 40–45 minutes, or until a toothpick comes out clean.
8. Cool completely before slicing.

This bread is wholesome and nourishing with a cake-like texture.

The zucchini adds moisture without altering the flavor, making it a lovely way to enjoy veggies and satisfy your sweet tooth—guilt-free.

Keto Coconut Flour Garlic & Olive Focaccia

If you’re craving something more artisanal, this garlic and olive focaccia-inspired coconut flour bread brings Mediterranean vibes to your keto table.

It’s savory, aromatic, and perfect for dipping in olive oil or serving with salads and antipasto.

Ingredients:

• 1/2 cup coconut flour
• 5 eggs
• 1/4 cup olive oil
• 1/4 cup warm water
• 1 tsp baking powder
• 1/2 tsp garlic powder
• 1/2 tsp dried oregano
• 1/4 tsp salt
• 1/4 cup sliced black or green olives
• Optional: extra olive oil, rosemary, and sea salt for topping

Instructions:

1. Preheat oven to 350°F (175°C). Line an 8-inch round pan or square baking dish with parchment.
2. In a mixing bowl, whisk eggs, olive oil, and warm water.
3. Add coconut flour, baking powder, garlic powder, oregano, and salt. Stir until fully combined.
4. Fold in the olives, saving a few for the top.
5. Spread the batter into the prepared pan and smooth the surface.
6. Add the remaining olives and drizzle a bit of olive oil on top. Sprinkle with rosemary and sea salt if desired.
7. Bake for 25–30 minutes, or until the top is golden and the edges pull away from the pan.
8. Cool slightly before slicing into wedges or squares.

This keto focaccia-style bread is full of rustic charm and flavor.

It’s ideal for serving as a side dish or appetizer and makes a flavorful base for open-faced sandwiches or low-carb bruschetta.

Keto Coconut Flour Pumpkin Bread

This seasonal favorite is perfect for fall, though it’s delicious year-round. The coconut flour makes this bread low-carb, while the pumpkin puree keeps it moist and tender.

A dash of cinnamon and nutmeg adds warmth, making this keto pumpkin bread a cozy, sweet treat without the carbs.

Ingredients:

• 1/2 cup coconut flour
• 1/2 cup canned pumpkin puree
• 4 large eggs
• 1/4 cup melted coconut oil
• 1/4 cup erythritol or other keto-friendly sweetener
• 1/4 cup unsweetened almond milk
• 1 tsp cinnamon
• 1/2 tsp nutmeg
• 1/2 tsp baking soda
• 1/4 tsp salt
• 1/2 tsp vanilla extract

Instructions:

1. Preheat the oven to 350°F (175°C) and grease or line a loaf pan with parchment paper.
2. In a large bowl, whisk the eggs, pumpkin puree, melted coconut oil, almond milk, sweetener, and vanilla extract.
3. In another bowl, combine coconut flour, baking soda, cinnamon, nutmeg, and salt.
4. Gradually stir the dry ingredients into the wet mixture until smooth.
5. Pour the batter into the prepared loaf pan and smooth the top.
6. Bake for 40–45 minutes, or until a toothpick comes out clean and the top is golden.
7. Allow the bread to cool for 10 minutes in the pan before transferring to a wire rack to cool completely.

This pumpkin bread is a perfect fall treat with its tender crumb and warming spices.

You can enjoy it as a dessert or breakfast, and it pairs wonderfully with a cup of coffee or tea. It’s the ultimate cozy keto recipe!

Keto Coconut Flour Avocado Bread

For a unique and nutrient-packed loaf, this avocado bread uses coconut flour and ripe avocados to create a bread that’s creamy, soft, and full of healthy fats.

It’s a great low-carb alternative to more traditional breads and adds an avocado twist that makes it stand out.

Ingredients:

• 1/2 cup coconut flour
• 2 ripe avocados, mashed
• 5 eggs
• 1/4 cup melted butter or olive oil
• 1/4 cup unsweetened almond milk
• 1/2 tsp baking powder
• 1/4 tsp salt
• 1/2 tsp garlic powder (optional)
• Fresh herbs like parsley or dill (optional)

Instructions:

1. Preheat the oven to 350°F (175°C) and grease or line a loaf pan.
2. In a bowl, whisk the eggs, mashed avocado, melted butter or oil, and almond milk until smooth.
3. Add coconut flour, baking powder, salt, and garlic powder, mixing until fully combined.
4. Stir in any optional herbs for added flavor.
5. Let the batter sit for a few minutes to thicken.
6. Pour the batter into the prepared pan, smoothing the top.
7. Bake for 30–35 minutes, or until golden and a toothpick comes out clean.
8. Cool before slicing.

This avocado bread is creamy and soft, with healthy fats that make it filling and nourishing.

It’s a perfect addition to your keto meal plan, either as a side or on its own with a little bit of butter or cream cheese. It’s also a great bread alternative for anyone looking to add more avocado to their diet!

Keto Coconut Flour Chocolate Chip Bread

This is the ultimate keto comfort food—rich, moist, and full of chocolatey goodness.

Made with coconut flour and sugar-free chocolate chips, this sweet bread is a treat that fits perfectly within your low-carb lifestyle. It’s great for a snack or as a decadent breakfast with your morning coffee.

Ingredients:

• 1/2 cup coconut flour
• 1/4 cup erythritol or other keto-friendly sweetener
• 4 large eggs
• 1/4 cup melted coconut oil or butter
• 1/4 cup unsweetened almond milk
• 1 tsp vanilla extract
• 1/2 tsp baking powder
• 1/4 tsp salt
• 1/2 cup sugar-free chocolate chips

Instructions:

1. Preheat the oven to 350°F (175°C) and grease or line a loaf pan with parchment paper.
2. In a large mixing bowl, whisk together the eggs, melted coconut oil or butter, almond milk, sweetener, and vanilla extract.
3. In a separate bowl, combine coconut flour, baking powder, and salt.
4. Gradually add the dry ingredients to the wet ingredients and stir until smooth.
5. Fold in the chocolate chips.
6. Pour the batter into the loaf pan and spread it out evenly.
7. Bake for 35–40 minutes, or until the top is golden brown and a toothpick inserted comes out clean.
8. Cool before slicing.

This chocolate chip bread is a wonderful balance of rich sweetness and keto-friendly ingredients.

It’s a great treat for special occasions, or whenever you’re craving something chocolatey. Plus, the coconut flour keeps it light and low-carb, so you can enjoy it without the guilt.

Keto Coconut Flour Blueberry Bread

This light and slightly sweet bread is packed with juicy blueberries and a subtle coconut flavor.

It’s perfect for breakfast or as a snack, providing a burst of fruity freshness in every bite while keeping carbs low.

Ingredients:

• 1/2 cup coconut flour
• 1/2 cup fresh or frozen blueberries (if frozen, don’t thaw)
• 4 large eggs
• 1/4 cup melted coconut oil or butter
• 1/4 cup erythritol or another keto-friendly sweetener
• 1/4 cup unsweetened almond milk
• 1 tsp vanilla extract
• 1/2 tsp baking powder
• 1/4 tsp salt

Instructions:

1. Preheat the oven to 350°F (175°C) and grease or line a loaf pan.
2. In a mixing bowl, whisk together eggs, melted coconut oil, almond milk, sweetener, and vanilla extract.
3. In a separate bowl, combine coconut flour, baking powder, and salt.
4. Gradually add the dry ingredients to the wet ingredients and mix well.
5. Gently fold in the blueberries, being careful not to burst them.
6. Pour the batter into the prepared loaf pan and smooth the top.
7. Bake for 35–40 minutes, or until a toothpick comes out clean.
8. Cool completely before slicing.

This blueberry bread is a delicious and healthy treat, with the natural sweetness of blueberries adding a fruity touch to the tender coconut flour bread.

It’s perfect with a cup of tea or as a breakfast bread.

Keto Coconut Flour Carrot Cake Bread

For carrot cake lovers, this keto version is a dream come true. Moist, lightly spiced, and subtly sweet, this coconut flour bread captures the essence of traditional carrot cake but without the carbs.

Ingredients:

• 1/2 cup coconut flour
• 1 cup finely grated carrots
• 4 large eggs
• 1/4 cup melted coconut oil
• 1/4 cup erythritol or other keto sweetener
• 1/4 cup unsweetened almond milk
• 1 tsp cinnamon
• 1/2 tsp baking powder
• 1/4 tsp salt
• 1/2 tsp vanilla extract
• 1/4 cup chopped walnuts or pecans (optional)

Instructions:

1. Preheat the oven to 350°F (175°C) and grease or line a loaf pan.
2. In a bowl, whisk together the eggs, melted coconut oil, almond milk, sweetener, and vanilla extract.
3. Stir in the grated carrots.
4. In a separate bowl, combine coconut flour, cinnamon, baking powder, and salt.
5. Gradually add the dry ingredients to the wet mixture and stir until smooth.
6. If using, fold in the chopped nuts.
7. Pour the batter into the prepared loaf pan and smooth the top.
8. Bake for 35–40 minutes, or until a toothpick inserted comes out clean.
9. Cool for 10 minutes before transferring to a wire rack to cool completely.

This carrot cake bread brings all the familiar flavors of a classic carrot cake with the added benefit of being keto-friendly.

It’s a great way to indulge your sweet tooth while sticking to your low-carb lifestyle.

Keto Coconut Flour Flaxseed Bread

This dense, nutty bread is packed with fiber-rich flaxseeds and makes a fantastic option for anyone following a keto diet.

It’s hearty, filling, and perfect for breakfast or as a snack with butter or cream cheese.

Ingredients:

• 1/2 cup coconut flour
• 1/4 cup ground flaxseed
• 5 large eggs
• 1/4 cup melted butter or olive oil
• 1/4 cup unsweetened almond milk
• 1 tsp baking powder
• 1/2 tsp salt
• 1/2 tsp garlic powder (optional)

Instructions:

1. Preheat the oven to 350°F (175°C) and grease or line a loaf pan.
2. In a bowl, whisk the eggs, melted butter (or oil), almond milk, and salt.
3. Add the coconut flour, ground flaxseed, baking powder, and garlic powder (if using). Stir until the batter is well combined.
4. Let the batter sit for a few minutes to thicken up.
5. Pour the batter into the prepared loaf pan and smooth the top.
6. Bake for 30–35 minutes, or until golden brown and a toothpick comes out clean.
7. Cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.

This flaxseed bread has a heartier texture and a subtle nutty flavor that pairs perfectly with savory spreads like cream cheese or avocado.

It’s a great option for those looking to add more fiber to their keto diet.

Keto Coconut Flour Bacon Cheddar Bread

If you’re a fan of savory breads, this bacon cheddar bread will hit the spot.

The richness of cheddar cheese combined with crispy bacon makes for a hearty, indulgent keto bread. It’s perfect for sandwiches, or served alongside a salad or soup.

Ingredients:

• 1/2 cup coconut flour
• 1/2 cup shredded cheddar cheese
• 1/4 cup cooked bacon, chopped
• 4 large eggs
• 1/4 cup melted butter or olive oil
• 1/4 cup unsweetened almond milk
• 1 tsp baking powder
• 1/2 tsp garlic powder
• 1/4 tsp salt
• Fresh chives, chopped (optional)

Instructions:

1. Preheat the oven to 350°F (175°C) and grease or line a loaf pan with parchment paper.
2. In a bowl, whisk the eggs, melted butter (or olive oil), almond milk, and salt until smooth.
3. Add the coconut flour, baking powder, garlic powder, and stir until well combined.
4. Gently fold in the shredded cheddar cheese and chopped bacon.
5. Pour the batter into the prepared loaf pan and spread evenly.
6. Bake for 30–35 minutes, or until golden brown and a toothpick inserted comes out clean.
7. Let the bread cool for 10 minutes before transferring to a wire rack.

This bread is packed with flavor from the savory bacon and sharp cheddar, making it the perfect side for breakfast or a savory snack.

You can also slice it thin for sandwiches or serve it alongside a hearty soup.

Keto Coconut Flour Cinnamon Swirl Bread

For those with a sweet tooth, this cinnamon swirl bread is a dream.

The marbled cinnamon sugar ribbon running through the bread adds warmth and sweetness, making this a perfect treat for breakfast or dessert.

Ingredients:

• 1/2 cup coconut flour
• 4 large eggs
• 1/4 cup melted coconut oil or butter
• 1/4 cup unsweetened almond milk
• 1/4 cup erythritol or other keto-friendly sweetener
• 1 tsp cinnamon (for the swirl)
• 1/2 tsp vanilla extract
• 1/2 tsp baking powder
• 1/4 tsp salt

Instructions:

1. Preheat the oven to 350°F (175°C) and grease or line a loaf pan.
2. In a large bowl, whisk the eggs, melted coconut oil, almond milk, sweetener, and vanilla extract.
3. In a separate bowl, combine coconut flour, baking powder, and salt. Gradually add the dry ingredients to the wet ingredients and mix until smooth.
4. In a small bowl, combine cinnamon and sweetener (for the swirl).
5. Pour half of the batter into the prepared loaf pan, then sprinkle half of the cinnamon mixture over the top. Repeat with the remaining batter and cinnamon mixture.
6. Use a knife or skewer to gently swirl the cinnamon through the batter.
7. Bake for 35–40 minutes, or until a toothpick comes out clean.
8. Cool before slicing.

This cinnamon swirl bread brings the comfort of cinnamon rolls to your keto kitchen, without all the carbs.

It’s slightly sweet and incredibly aromatic, making it a perfect breakfast or snack.

Keto Coconut Flour Sunflower Seed Bread

Packed with crunchy sunflower seeds, this bread is a great option for those looking for a nut-free keto bread with plenty of texture.

The sunflower seeds add a nice bite while keeping the bread light and fluffy.

Ingredients:

• 1/2 cup coconut flour
• 1/4 cup sunflower seeds (whole or chopped)
• 5 large eggs
• 1/4 cup melted butter or olive oil
• 1/4 cup unsweetened almond milk
• 1 tsp baking powder
• 1/4 tsp salt
• 1/2 tsp garlic powder (optional)
• 1 tbsp chia seeds (optional, for extra texture)

Instructions:

1. Preheat the oven to 350°F (175°C) and grease or line a loaf pan with parchment paper.
2. In a bowl, whisk the eggs, melted butter (or olive oil), almond milk, and salt.
3. Add the coconut flour, baking powder, and garlic powder (if using). Stir until fully combined.
4. Gently fold in the sunflower seeds and chia seeds if desired.
5. Let the batter rest for a few minutes to thicken.
6. Pour the batter into the prepared loaf pan and smooth the top.
7. Bake for 30–35 minutes, or until the top is golden and a toothpick comes out clean.
8. Cool completely before slicing.

This sunflower seed bread is great for those who prefer a nut-free keto bread option.

The sunflower seeds give it a satisfying crunch and a slightly earthy flavor, while the coconut flour keeps it light and fluffy.

Keto Coconut Flour Herb Focaccia Bread

This aromatic, savory bread is perfect for dipping into olive oil or serving alongside keto-friendly soups and stews.

The addition of fresh herbs like rosemary and thyme elevates this coconut flour focaccia to the next level, making it a beautiful and tasty addition to any meal.

Ingredients:

• 1/2 cup coconut flour
• 5 large eggs
• 1/4 cup olive oil
• 1/4 cup unsweetened almond milk
• 1 tsp baking powder
• 1/2 tsp salt
• 1 tsp garlic powder
• 2 tbsp fresh rosemary, chopped
• 1 tbsp fresh thyme, chopped
• Optional: Coarse sea salt for topping

Instructions:

1. Preheat the oven to 350°F (175°C) and grease or line an 8-inch round baking pan.
2. In a bowl, whisk together eggs, olive oil, almond milk, salt, and garlic powder.
3. In another bowl, mix coconut flour and baking powder. Gradually add the dry ingredients to the wet ingredients and stir until fully combined.
4. Fold in the chopped rosemary and thyme.
5. Pour the batter into the prepared pan and smooth the top.
6. Sprinkle coarse sea salt on top if desired for extra flavor.
7. Bake for 25–30 minutes, or until golden brown and a toothpick inserted comes out clean.
8. Let cool for 10 minutes before slicing.

This keto herb focaccia bread is wonderfully aromatic and savory, making it the perfect complement to any Mediterranean-inspired dish or just as a tasty snack on its own.

The fresh herbs bring a burst of flavor, while the coconut flour ensures it’s still low-carb.

Keto Coconut Flour Strawberry Bread

This light and refreshing strawberry bread is slightly sweet and full of natural flavor from fresh strawberries.

It’s perfect for a spring or summer treat, breakfast, or even as a light dessert. Using coconut flour, this bread is both keto-friendly and deliciously soft.

Ingredients:

• 1/2 cup coconut flour
• 1/2 cup fresh strawberries, chopped
• 4 large eggs
• 1/4 cup melted coconut oil or butter
• 1/4 cup unsweetened almond milk
• 1/4 cup erythritol or other keto sweetener
• 1/2 tsp vanilla extract
• 1 tsp baking powder
• 1/4 tsp salt

Instructions:

1. Preheat the oven to 350°F (175°C) and grease or line a loaf pan with parchment paper.
2. In a large bowl, whisk together the eggs, melted coconut oil (or butter), almond milk, sweetener, and vanilla extract.
3. In another bowl, combine coconut flour, baking powder, and salt. Gradually stir the dry ingredients into the wet ingredients.
4. Gently fold in the chopped strawberries.
5. Pour the batter into the prepared loaf pan and smooth the top.
6. Bake for 35–40 minutes, or until the bread is golden brown and a toothpick inserted comes out clean.
7. Cool before slicing.

This strawberry bread is bursting with fresh fruit and has a subtle sweetness from the strawberries and erythritol.

It’s perfect as a snack or a light breakfast that will satisfy your sweet tooth without the carbs.

Keto Coconut Flour Almond Bread

This bread is a deliciously nutty option for those who love the rich flavor of almonds.

It’s dense, filling, and has a delightful texture from both almond flour and coconut flour. Perfect for sandwiches or toasted with butter.

Ingredients:

• 1/2 cup coconut flour
• 1/2 cup almond flour
• 4 large eggs
• 1/4 cup melted coconut oil or butter
• 1/4 cup unsweetened almond milk
• 1/4 cup erythritol or another keto-friendly sweetener
• 1 tsp baking powder
• 1/4 tsp salt
• 1/2 tsp vanilla extract

Instructions:

1. Preheat the oven to 350°F (175°C) and grease or line a loaf pan.
2. In a large bowl, whisk together the eggs, melted coconut oil (or butter), almond milk, sweetener, and vanilla extract.
3. In a separate bowl, combine coconut flour, almond flour, baking powder, and salt.
4. Slowly add the dry ingredients to the wet ingredients, mixing until smooth.
5. Pour the batter into the loaf pan and smooth the top.
6. Bake for 30–35 minutes, or until golden brown and a toothpick comes out clean.
7. Cool for 10 minutes before transferring to a wire rack.

This almond bread is dense and hearty with a wonderful nutty flavor. It’s perfect for a keto breakfast, a savory snack, or even as a sandwich base.

The almond flour adds richness while the coconut flour keeps it light and airy.

Keto Coconut Flour Zucchini Bread

This zucchini bread is a moist, flavorful treat that takes advantage of the mild flavor of zucchini to create a perfectly balanced loaf.

With a touch of cinnamon and nutmeg, it’s a delicious option for breakfast, a snack, or even dessert!

Ingredients:

• 1/2 cup coconut flour
• 1 cup zucchini, grated and excess moisture squeezed out
• 4 large eggs
• 1/4 cup melted coconut oil or butter
• 1/4 cup erythritol or other keto-friendly sweetener
• 1/4 cup unsweetened almond milk
• 1 tsp cinnamon
• 1/2 tsp nutmeg
• 1 tsp baking powder
• 1/4 tsp salt

Instructions:

1. Preheat the oven to 350°F (175°C) and grease or line a loaf pan with parchment paper.
2. In a large bowl, whisk together the eggs, melted coconut oil (or butter), almond milk, and sweetener.
3. Add the grated zucchini to the mixture, stirring to combine.
4. In a separate bowl, combine coconut flour, cinnamon, nutmeg, baking powder, and salt.
5. Gradually mix the dry ingredients into the wet ingredients until smooth.
6. Pour the batter into the prepared loaf pan and smooth the top.
7. Bake for 35–40 minutes, or until golden brown and a toothpick inserted comes out clean.
8. Cool for 10 minutes before transferring to a wire rack.

This keto zucchini bread is moist, flavorful, and packed with a subtle sweetness.

It’s the perfect way to incorporate more veggies into your diet without sacrificing taste, making it a great snack or breakfast option.

Keto Coconut Flour Chocolate Peanut Butter Bread

If you’re a fan of chocolate and peanut butter, this bread is a dream!

The rich chocolate flavor combined with the creamy peanut butter makes for a low-carb treat that’s indulgent yet guilt-free.

Ingredients:

• 1/2 cup coconut flour
• 1/4 cup unsweetened cocoa powder
• 4 large eggs
• 1/4 cup peanut butter (sugar-free, unsweetened)
• 1/4 cup melted coconut oil or butter
• 1/4 cup erythritol or other keto-friendly sweetener
• 1/4 cup unsweetened almond milk
• 1 tsp vanilla extract
• 1 tsp baking powder
• 1/4 tsp salt

Instructions:

1. Preheat the oven to 350°F (175°C) and grease or line a loaf pan with parchment paper.
2. In a large bowl, whisk together the eggs, melted coconut oil (or butter), peanut butter, almond milk, vanilla extract, and sweetener.
3. In another bowl, combine coconut flour, cocoa powder, baking powder, and salt.
4. Gradually add the dry ingredients to the wet mixture and stir until fully combined.
5. Pour the batter into the prepared loaf pan and smooth the top.
6. Bake for 30–35 minutes, or until the top is set and a toothpick comes out clean.
7. Cool completely before slicing.

This keto chocolate peanut butter bread is decadent and satisfying.

It brings the iconic flavor combination to your keto-friendly baking, making it a fantastic snack or dessert. The richness of the peanut butter and cocoa ensures it feels indulgent, while the coconut flour keeps it low-carb.

Keto Coconut Flour Chia Seed Bread

This chia seed bread is not only keto-friendly but also packed with fiber and healthy fats.

The chia seeds add a nice texture and nutty flavor, making this bread a filling and nutritious option for any time of the day.

Ingredients:

• 1/2 cup coconut flour
• 1/4 cup chia seeds
• 5 large eggs
• 1/4 cup melted coconut oil or butter
• 1/4 cup unsweetened almond milk
• 1 tsp baking powder
• 1/4 tsp salt
• 1/2 tsp vanilla extract
• 1 tbsp erythritol or other keto-friendly sweetener (optional)

Instructions:

1. Preheat the oven to 350°F (175°C) and grease or line a loaf pan.
2. In a large bowl, whisk together the eggs, melted coconut oil (or butter), almond milk, vanilla extract, and sweetener.
3. In a separate bowl, combine coconut flour, chia seeds, baking powder, and salt.
4. Slowly add the dry ingredients into the wet ingredients and stir until the batter is smooth.
5. Let the batter sit for a few minutes to thicken as the chia seeds absorb the liquid.
6. Pour the batter into the prepared loaf pan and smooth the top.
7. Bake for 30–35 minutes, or until golden brown and a toothpick comes out clean.
8. Cool completely before slicing.

This chia seed bread is a fantastic low-carb option that’s also loaded with fiber, making it very filling and perfect for a hearty snack.

The chia seeds add both texture and nutrition, while the coconut flour keeps it light and fluffy.

Keto Coconut Flour Garlic Parmesan Bread

This savory garlic parmesan bread is perfect for anyone who loves bold flavors.

The combination of garlic and parmesan creates a deliciously aromatic loaf that pairs wonderfully with meats, soups, or even as a snack on its own.

Ingredients:

• 1/2 cup coconut flour
• 1/2 cup grated parmesan cheese
• 4 large eggs
• 1/4 cup melted butter
• 1/4 cup unsweetened almond milk
• 1 tsp garlic powder
• 1 tsp baking powder
• 1/4 tsp salt
• 2 tbsp fresh parsley, chopped (optional)
• Extra parmesan cheese for topping (optional)

Instructions:

1. Preheat the oven to 350°F (175°C) and grease or line a loaf pan with parchment paper.
2. In a large bowl, whisk together the eggs, melted butter, almond milk, and salt.
3. In a separate bowl, combine coconut flour, garlic powder, baking powder, and grated parmesan cheese.
4. Gradually mix the dry ingredients into the wet ingredients until smooth.
5. Pour the batter into the prepared loaf pan and smooth the top.
6. Sprinkle extra parmesan cheese on top for a crispy, cheesy crust (optional).
7. Bake for 30–35 minutes, or until golden brown and a toothpick comes out clean.
8. Let the bread cool for 10 minutes before slicing.

This garlic parmesan bread is aromatic and savory, making it a great side dish for a keto meal or an indulgent snack.

The parmesan adds a rich, umami flavor, while the garlic makes it irresistible.

Keto Coconut Flour Maple Pecan Bread

This bread has the warmth and sweetness of maple syrup combined with the crunchy texture of pecans, creating a perfect treat for breakfast or a snack.

Even though it’s sweet, it’s keto-friendly with the use of sugar-free maple syrup and erythritol.

Ingredients:

• 1/2 cup coconut flour
• 1/2 cup chopped pecans
• 4 large eggs
• 1/4 cup melted coconut oil or butter
• 1/4 cup unsweetened almond milk
• 1/4 cup sugar-free maple syrup
• 1/4 cup erythritol or other keto-friendly sweetener
• 1 tsp baking powder
• 1/4 tsp salt
• 1/2 tsp vanilla extract

Instructions:

1. Preheat the oven to 350°F (175°C) and grease or line a loaf pan with parchment paper.
2. In a large bowl, whisk together the eggs, melted coconut oil (or butter), almond milk, sugar-free maple syrup, erythritol, and vanilla extract.
3. In a separate bowl, combine coconut flour, baking powder, and salt.
4. Slowly add the dry ingredients into the wet ingredients, mixing until smooth.
5. Gently fold in the chopped pecans.
6. Pour the batter into the prepared loaf pan and smooth the top.
7. Bake for 30–35 minutes, or until golden brown and a toothpick comes out clean.
8. Cool before slicing.

This keto maple pecan bread is a wonderful combination of sweet and nutty flavors.

The sugar-free maple syrup gives it that cozy, maple sweetness, while the pecans add a lovely crunch, making it perfect for breakfast or a sweet snack.

Keto Coconut Flour Coconut Bread

For coconut lovers, this bread is a dream come true.

It’s packed with coconut flavor from both the coconut flour and shredded coconut, making it a moist and delicious bread that’s perfect for breakfast, snacking, or as a side with your keto meals.

Ingredients:

• 1/2 cup coconut flour
• 1/2 cup shredded unsweetened coconut
• 4 large eggs
• 1/4 cup melted coconut oil
• 1/4 cup unsweetened almond milk
• 1/4 cup erythritol or other keto-friendly sweetener
• 1 tsp vanilla extract
• 1 tsp baking powder
• 1/4 tsp salt

Instructions:

1. Preheat the oven to 350°F (175°C) and grease or line a loaf pan with parchment paper.
2. In a large bowl, whisk together the eggs, melted coconut oil, almond milk, erythritol, and vanilla extract.
3. In a separate bowl, combine coconut flour, shredded coconut, baking powder, and salt.
4. Gradually add the dry ingredients into the wet ingredients and mix until fully combined.
5. Pour the batter into the prepared loaf pan and smooth the top.
6. Bake for 30–35 minutes, or until the top is golden and a toothpick comes out clean.
7. Cool for 10 minutes before transferring to a wire rack.

This coconut bread is a moist, slightly sweet treat that highlights the flavor of coconut in every bite.

It’s perfect for coconut lovers, and the texture is light and fluffy, making it great for breakfast or a low-carb snack.