Keto Coconut Flour Sub Sandwich Bread

Keto Coconut Flour Sub Sandwich Bread

Easy Keto Coconut Flour Sub Sandwich Bread (Yeast And Gluten Free)

This recipe is designed to teach everyone how to make easy keto coconut flour sub sandwich bread that is yeast and gluten free
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Course: Main Course
Prep Time: 5 minutes
Cook Time: 20 minutes
Servings: 2 six inch subs
Calories: 251kcal

Ingredients

  • 1/3 cup coconut flour
  • 1/4 tsp salt
  • 1/2 tsp baking powder
  • 1/2 tsp xanthan gum
  • 4 large eggs, room temperature
  • 1/4 cup butter, melted and cooled
  • 1/2 cup shredded mozzarella cheese

Instructions

  • Preheat oven to 400 degrees. Lightly spray 2 six inch sub bread molds. Place molds onto a medium baking sheet. Set aside
  • Sift or whisk all dry ingredients in a medium mixing bowl until fully combined and no lumps are in the ingredients
  • Add the eggs. Whisk until combined and the dry ingredients are moist. Once combined whisk vigorously about 30 seconds to fully combine and create air in the dough for more fluffy bread
  • Add the melted butter. Whisk together until fully combined. Once combined whisk vigorously another 30 seconds to create more air in the dough and to fully combine.
  • Gradually fold in the cheese until it is fully and evenly distributed
  • Divide the dough evenly between the 2 prepared sub molds. Use the back of a spoon or a knife and spread the dough evenly throughout the sub molds.
  • Place filled molds back onto baking sheet and place in preheated oven. Bake at 400 degrees for 20 minutes or until lightly golden on top
  • Remove from the oven. Allow to cool 10-15 minutes or until the bread is firm enough to easily release from the molds. Allow to cool completely before slicing

Nutrition

Serving: 2sub bread | Calories: 251kcal | Carbohydrates: 6g | Protein: 11g | Fat: 20g | Saturated Fat: 11g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 6g | Cholesterol: 226mg | Potassium: 83mg | Fiber: 4g | Sugar: 1g | Vitamin A: 212IU | Calcium: 136mg | Iron: 4mg

Quick Sub Sandwich Buns (Nut Free, Gluten Free, No Cheese)

This recipe is designed to teach everyone how to make quick keto sub sandwich buns using coconut flour
4 from 1 vote
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Course: Appetizer, Main Course, Side Dish
Prep Time: 5 minutes
Cook Time: 20 minutes
Servings: 3 six inch sub buns
Calories: 178kcal

Ingredients

  • 2/3 cup coconut flour
  • 1 TBS baking powder
  • 1/2 tsp salt
  • 1 tsp xanthan gum
  • 4 large eggs, room temperature
  • 1/2 cup oil of choice

Instructions

  • Preheat oven to 400 degrees, Lightly grease 3 six inch sub bun molds. Place molds on a baking sheet
  • In large mixing bowl sift together the dry ingredients until no lumps are in the dry ingredients
  • Add the eggs. Stir until the dry ingredients are fully moistened. Add the oil. Stir until fully combined and smooth dough has formed. Massage in hands to make sure of the texture. The dough should be moist but not sticky
  • Divide dough evenly between the two molds. Use a knife or fingers and press the dough in the molds into "sub" shapes.
  • Place in the preheated oven. Bake at 400 degrees for 20 minutes or until lightly golden and tester comes out clean
  • Allow to cool in molds for 15 minutes or until firm enough to remove from the molds. Remove from molds transfer to a wire rack and cool completely before slicing
  • Slice in half vertically to create a top and bottom.

Nutrition

Serving: 3sub buns | Calories: 178kcal | Carbohydrates: 5g | Protein: 4g | Fat: 15g | Saturated Fat: 3g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 6g | Cholesterol: 82mg | Potassium: 31mg | Fiber: 3g | Sugar: 1g | Vitamin A: 36IU | Calcium: 102mg | Iron: 3mg

Quick Keto Coconut Flour Sub Sandwich Rolls (Nut Free, Gluten Free And No Yeast)

This recipe is designed to teach everyone how to make quick keto coconut flour sub sandwich rolls
4 from 1 vote
Print Pin Rate
Course: Appetizer, Main Course
Prep Time: 5 minutes
Cook Time: 20 minutes
Servings: 4 six inch sub rolls
Calories: 154kcal

Ingredients

  • 1 cup coconut flour
  • 1 TBS baking powder
  • 1/2 tsp salt
  • 1 tsp xanthan gum
  • 4 large eggs, room temperature
  • 3/4 cup oil of choice I use olive oil
  • 56 grams shredded cheese of choice (1/2 cup) I use mozzarella
  • 2 TBS warm water more or less depending on the density of your coconut flour Do not use more than 1/4 cup

Instructions

  • Preheat oven to 400 degrees. Lightly spray 4 sub sandwich molds. If don't have molds check out my article on how to make foil molds
  • Sift all the dry ingredients in a large mixing bowl until there are no lumps in the dry ingredients
  • Add the eggs and stir until all the dry ingredients are moist. Add the oil and warm water. Stir for at least 20 seconds to make sure the xanthan gum is fully combined and a soft dough has formed. Gradually fold in the cheese until it is evenly distributed throughout the dough
  • Divide the dough evenly among the prepared sub molds.(about 7 TBS + 1 tsp of dough in each mold) Press the dough evenly throughout each mold
  • Place the molds on a baking sheet and put into the preheated oven. Bake at 400 degrees for 2 minutes or until golden
  • Remove from the oven.. Allow to cool in the molds about 15 minutes or until they are firm enough to remove from the molds. Transfer to a wire rack and allow to cool completely before slicing
  • Once cool use a bread knife and slice lengthwise to create a top and bottom. Store leftovers in an airtight container at room temperature up to 4 days or freeze up to 1 month

Nutrition

Serving: 1sub roll | Calories: 154kcal | Carbohydrates: 4g | Protein: 3g | Fat: 13g | Saturated Fat: 3g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 5g | Cholesterol: 50mg | Potassium: 21mg | Fiber: 3g | Sugar: 1g | Vitamin A: 26IU | Calcium: 82mg | Iron: 3mg


4 thoughts on “Keto Coconut Flour Sub Sandwich Bread”

  • Am lost. Two recipes using the same sub pan, 6″, but double the coconut flour in one (etc.) Why two recipes that are so similar and yet don’t distinguish differences or why there are two recipes? Email is fine. I love your ideas! Your site … too many questions about what you mean (and why you would cook bread hotter to cook the inside and not expect the outside to burn).

    • One recipe contains cheese the other does not, The cheese creates more bulk and stretch therefore you do not need as much ingredients. The second recipe does not contain cheese so therefore needs a little more help on the rise and stretch. I use both of these weekly and they both bake up perfectly. I have never had a problem with them burning

  • 4 stars
    I made two subs with the first recipe and they turned out great, so delicious! I’d upload a photo if there was an option. I would also love to know the nutritional information on it if possible?

    • . That’s great. I am so glad they turned out for you. I just added the nutritional information to the bottom of the recipe

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