Simple Keto Coconut Flour Quick Bread

Simple Keto Coconut Flour Quick Bread

Simple Keto Coconut Flour Quick Bread (Nut Free And Gluten Free)

This recipe is designed to teach everyone how to make quick simple keto coconut flour bread
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Course: Appetizer, Side Dish, Snack
Prep Time: 5 minutes
Cook Time: 45 minutes
Servings: 16 1/2 inch slices
Calories: 9kcal

Ingredients

  • 1 cup coconut flour
  • 1 TBS psyllium husk powder
  • 1/4 tsp salt
  • 1 TBS baking powder
  • 1 tsp xanthan gum
  • 1-2 TBS dries herbs or spices for a savory bread, optional
  • 3 large eggs, room temperature
  • 3/4 cup oil of choice
  • 3/4 cup milk of choice, room temperature
  • 1-2 TBS honey or liquid sweetener for sweet bread, optional
  • 1/2 cup HOT water

Instructions

  • Preheat oven to 350 degrees. Line 8 4 inch loaf pan with parchment paper. Allow paper to hang over the sides to use as handles once the bread is baked
  • In a large mixer bowl sift tor whisk together the dry ingredients until there are no lumps
  • Add the eggs. Beat on low 10 seconds to moisten the dry ingredients. Increase speed to medium low. Beat on medium low about 30 seconds or until fully combined and the mixture is slightly crumbly
  • Add the oil, milk and honey (if using) Beat on low 10 seconds or until the oil and milk begin to combine. Increase the speed to medium. Beat on medium another 30 seconds or until fully combined and smooth
  • Add the hot water. Beat on low 10 seconds or just until the water begins to combine. Increase speed to medium. Beat on medium another 30 seconds or until fully combined and the dough is smooth and wet.
  • Scrape down the sides of the bowl and push to the center of the bowl. Allow to sit uncovered at room temperature about 10 minutes so the psyllium husk can absorb the extra moisture
  • Once the dough has set, the dough should be very moist and slightly sticky. Scoop the dough into the prepared loaf pan. Use spatula of damp fingers and spread the dough evenly throughout the pan
  • Place in preheated oven. Bake at 350 degrees for 45-50 minutes or until the bread is golden on top and a tester comes out clean
  • Remove from the oven. The bread will be soft. Allow to cool in pan about 30 minutes or until firm enough to transfer to wire rack
  • Once firm transfer to a wire rack and allow to cool completely before slicing. Store leftovers in an airtight container at room temperature up to 3 days or freeze for 2 months

Nutrition

Serving: 0.05inch slice | Calories: 9kcal | Carbohydrates: 0.4g | Protein: 0.2g | Fat: 1g | Saturated Fat: 4g | Sodium: 8mg | Potassium: 53mg | Fiber: 2.3g | Calcium: 65mg | Iron: 2mg


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