Quick Keto Jamaican Coco Bread

Quick Keto Jamaican Coco Bread

Quick Keto Coconut Flour Jamaican Coco Bread (Nut Free Gluten Free And No Yeast)

This recipe is designed to teach everyone how to make quick keto coconut flour Jamaican coco bread
Print Pin Rate
Course: Appetizer, Side Dish
Prep Time: 10 minutes
Cook Time: 15 minutes
Servings: 4 bread rounds

Ingredients

  • 1/2 cup coconut milk
  • 6 TBS butter, divided more for brushing over the top
  • 14 TBS coconut flour
  • 1 1/2 TBS monkfruit sweetener or granulated sweetener of choice
  • 1/2 tsp salt
  • 1 TBS baking powder
  • 3 large eggs, room temperature
  • 1/4 tsp xanthan gum
  • 1/4 cup warm water

Instructions

  • Preheat oven to 350 degrees. Line a large baking sheet with parchment paper
  • In a small microwave safe bowl place the coconut milk and 2 TBS of the butter. Microwave on high about 30 seconds or until the butter is melted and the milk is warm. Set aside
  • In a small mug place 2 more tablespoons of the butter. Microwave on high about 30 seconds or until the butter is melted. Set aside
  • In a large mixer bowl sift tor whisk together all the dry ingredients except the xanthan gum until there are no lumps in the dry ingredients
  • Add the warm coconut milk/butter mixture. Beat low 10 seconds. Increase to medium-low. Beat on medium-low about 30 seconds or until fully combined. Scrape sides of the bowl if needed
  • Add the eggs. Beat on low 10 seconds, Increase speed to medium. Beat on medium 30 seconds or until fully combined,
  • Shape dough into a ball. Massage about 1 minutes to make sure of the texture. Add the remaining 2 TBS of melted butter. Beat on low until fully combined
  • Sprinkle in the xanthan gum and the warm water. beat on low 10 seconds. Increase speed to medium. Beat for 30 seconds or until fully combined and smooth. Massage dough about 1 minute to make sure everything is sticking together well
  • Divide the dough into 4 portions. Line a clean worksurface with parchment paper. Roll each dough portion into a smooth ball
  • Place one portion of dough at a time onto the parchment paper Press the ball into a smooth 6 inch diameter circle. Brush the top of the circle lightly with more melted butter. Grasp the edge of the parchment paper fold the dough circle in half. Press lightly to seal
  • Place onto the prepared baking sheet. Repeat until all the dough portions are shaped and on the baking sheet. Brush the top of each coco bread with more melted butter. Bake at 350 degrees for 15-20 minutes or until the under side is lightly golden.
  • Remove from the oven. Immediately brush the top with more melted butter. Allow to sit for 5 minutes. Turn the bread over. Brush lightly with more melted butter. Allow to sit at least 5 minutes. Eat immediately or allow to cool completely and store for up to 3 days


Leave a Reply

Your email address will not be published.

Recipe Rating