In the recipe of low carb coconut bread, the main ingredient is coconut, used in several recipes low carb and which has greatly favored us with its derivatives. Watch the video below and get inspired.

Low carb coconut bread | Ingredients:

• 6 eggs
• 1 tablespoon of water
• 1/2 cup coconut oil (can be 1/2 cup butter or half butter and half coconut oil to make 1/2 cup)
• 1 tablespoon of xylitol or sweetener of your choice
• 1 teaspoon vanilla
• 100 g dried dehydrated coconut
• 2 tablespoons psyllium
• 40 g fresh grated coconut
• 1/2 teaspoon salt
• 1 teaspoon yeast

Low carb coconut bread | Preparation

Preheat the oven to 200º

In a blender or mixer, beat eggs and water. Add coconut oil, desiccated coconut, vanilla and sweetener. Beat until smooth.

In a bowl, mix the fresh coconut, psyllium, baking powder and salt.

Add the wet mixture to the dry mixture and mix to combine.

Let the dough rest for about 5 minutes.

Grease the loaf pan with butter or coconut oil, sprinkle with coconut flour and pour in the batter.

Bake in the oven at 200º for 15 to 20 minutes.

Low carb coconut bread | Notes

Use all ingredients at room temperature.

If you prefer, you can just put the fresh coconut on top of the bread, it will look like those bakery breads.

Baking time may vary, keep an eye on it and do the toothpick test.

You can replace the coconut oil with butter. I used a little of each, as the coconut oil I had at the time was not enough.

The sweetener and vanilla are optional, I wanted one low carb coconut bread slightly sweet, but if it doesn't please your palate you can leave it out.

When placing the dough in the pan, spread it with a spoon or spatula and make some marks on the surface (as I did in the video), this prevents the bread from rising unevenly.

See also: