Found the internet!perfect coconut flour bread
Holy moly. I've died and gone to keto bread heaven.
I normally don't mess around with keto breads because they're so finicky and not really worth the time, but I decided it was time for damn sandwich. I read a ton of different recipes, and ended up modifying a coconut flour bread recipe based on people who had tried it and found it lacking. I am happy to say it turned out perfect on the first try. It's moist, it has a delicious and pretty neutral coconutty/butter/egg flavor, and holds together really well for sandwiches. Here's my recipe:
Keto Coconut Flour Bread
1/2 cup coconut flour
1/4 tsp salt
1 tsp non-aluminum baking powder
6 eggs
1/4 cup melted butter
1/4 cup unsweetened almond milk
Preheat oven to 350. In a medium sized bowl sift together the dry ingredients. In a separate bowl beat the eggs until frothy and doubled in size. Add melted butter and almond milk to the eggs while stirring. Slowly add the wet ingredients into the dry ingredients and stir until very smooth. Grease a small bread pan (I used a 4x6 inch pan and it was perfect) and fill about 2/3 of the way full with batter. Bake for 40-50 minutes, or until a toothpick comes out clean.
Macros for the whole loaf: 1143 kcal/85g fat/50g protein/18 net carbs
Note: Using a small baking pan is the key to getting an acceptable height. I used a 4x6 inch pan.
Note 2: Make sure to use non-aluminium baking powder, otherwise your bread might turn green and taste tinny.
ENJOY!!!
Update: The morning after ;)
Just made this! Gotta say I was a bit concerned about it being really eggy like most keto, non cheese, egg based breads are as it did have an egg odor while it was in the oven. There is a faint egg taste to it, but truly, it's faint. I'm sure any filling will over whelm the taste. Can't wait to try French toast or a Philly cheese steak sandwich tomorrow.
I'm haven't tried this recipe, but one thing that might be a fix is coffee flour. Its got a really earthy flavor that I like, maybe reminiscent of like rye and it might hide the egg flavor.
I wouldn't recommend using all coffee flour, but subbing in like 1/4 of the coconut flour, or whatever.
For garlic bread, I make fat-head dough rolls (with oregano) and then melt some butter and add lots of chopped garlic and Parmesan cheese. Then spread this mix very lavishly over the top of the rolls and bake in the oven for 20-30 mins at 200 Celsius. It was a request from my other half and he said 'no lie, I prefer these to normal garlic bread.' They are really good :)
Wawaweewa! Thank you!!
Tried this tonight, and I can honestly say I'm impressed. This smells really eggy when cooking, it smells really eggy when you take it out, but oh my goodness, once you taste it, you will love it!
I might play about with the recipe a bit, as mine turned out a little less fluffy than yours, but it tastes great still! I had my first slice with a bit of butter, a little ham and some cheese and wow... Heaven.
For those in the UK, this was the recipe I followed:
60g Coconut Flour
1/2 tsp Salt (ONLY if using unsalted butter)
1 tsp baking powder
6 Eggs
60g melted butter
60g Double Cream
I actually forgot to put in vanilla extract this time, but I will certainly try adding a little of that next time, however, it does not really taste of egg at all.
This makes 12 servings if put into a 1lb bread tin to bake.
In the UK: You do NOT need to use salt if you put in salted butter, otherwise, its far too salty!
Macros (per serving, 12 per loaf):
Calories: 116
Carbs: 0.6g (2%)
Protein: 5.2g (18%)
Fat: 9.9g (79%)
Macros (entire loaf):
Calories: 1388
Carbs: 7g (2%)
Protein: 62.3g (18%)
Fat: 118.8g (79%)
Ingredients
Butter: Achor Butter (0.6g carbs per 60g)
Cream: British Double Cream, Tesco (0.9g carbs per 60g)
Organic Coconut Flour, Wholefoods (5.8g carbs per 60g)
Big & Fresh Eggs, Large (0g carbs per 6)
Finally something to get me to finish my gigantic bag of coconut flour!
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