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Vegan and keto 4-ingredient coconut flour bread, loaded with nuts and seeds! It is also oil-free, grain-free, gluten-free, and sugar-free.
Coconut Flour Bread from Power Bread
You asked, so I answered: might it be possible to make my 4-ingredient Power Bread (easily one of my favorite recipes, and featuring oats, nuts and/or seeds, and flaxseed meal) be made into a keto bread or Paleo bread?
Make My Power Bread a Keto Bread or Paleo Bread
While updating the photos the other week, specifically while measuring ingredients, I had had the same thought. However, my original recipe calls for a considerable measure of oats. Specifically, 1 and 1/2 cups of rolled oats. The oats provide critical structure to the original recipe, perhaps with the right permutation of grain-free alternatives, I could create a tasty (and still sturdy) twist on my favorite bread.
You know me. I love a challenge. Especially an alternative, healthy baking challenge. Bring it on!
I hope you are as excited about my new bread as I am, because it is all-around amazing.
It’s 4-Ingredient Coconut Flour Power Bread!
Here’s the beauty of this bread: it is every bit as easy as the original. And delicious. And awesome. The texture is very close to the oat version, and yet…even better. Yup. Especially when toasted.
When I first started experimenting with a grain-free option for the bread, I changed the proportions of psyllium, flax and water from the original. Further, I tried combining several grain-free flours. The batches were close, but still off, so I kept testing.
My test loaves with (some) coconut flour showed the most promise, hence I added more coconut flour (I’m smart that way :)). The results were better still. Perhaps all coconut flour? I was in the home stretch, I just needed a few more adjustments. So I returned to my original proportions (of the other ingredients) plus coconut flour in place of he oats.
YES!!! In no time I had the ratios just right.
Now, it’s your turn, so grab a bowl and get started, without delay.
Make 4-Ingredient Coconut Flour Power Bread that is Vegan, Keto & Paleo
First up, gather 200 grams (about 7.1 ounces or 1 and 1/2 cups) of nuts and seeds.
As I noted in my original recipe, you can go with one type of seed or nut (e.g., 100% pepitas or 100% almonds) or round up whatever combination you like or have on hand.
If you have the time and inclination, toast what you gather (approximately 10 minutes at 350F/175C). Nothing wrong with adding some toasty flavor, anytime :).
The remaining three ingredients? Flaxseed meal, psyllium husk, and coconut flour. You will need some water, too, as well as (optional/adjustable) salt.
1 Bowl and 1 Minute of Mixing
Place all of the ingredients in a large bowl. Surprise bonus: no chopping of the nuts or seeds required. Yay! This is my kind of breadmaking.
Add 2 cups of water to the dry ingredients and stir. The mixture looks loose with the first turns of the spoon, but in a matter of seconds, the coconut flour, flaxseed meal and psyllium soak up the water. The result (in under a minute) is a thick, stiff, yet slightly moist dough.
Press the dough into a sprayed or greased 9×5-inch loaf pan, smoothing and shaping the surface into an even loaf. I lined the loaf pan in my original power bread recipe, but no with this version. The coconut flour version browns better when baked directly in the pan.
I left out a few seeds and nuts from the mix in order to press into the top (I was thinking of my photo ops). If you are not planning to photograph your loaf, you certainly do not need to follow my lead in this regard.
Let the loaf stand while preheating the oven to 400F (200C). This allows for additional absorption as well as solidification of the loaf before baking.
Once the oven is heated, bake the loaf for 55 to 65 minutes. It is ready when browned, the surface appears dry, and the loaf sounds hollow when tapped near the center. Let the bread cool in the pan for 15 minutes before turning it out onto a cooling rack to cool completely.
The bread is not high, but it is mighty!
One completely cooled, the bread can be sliced thick, thin, or anywhere in between. I like mine about 1/4-inch (generous 1/4 inch) thick, which yields about 20 slices per loaf.
Toast it, top it sandwich it, or gnosh it plain!
Can Chia Seeds Be Used in Place of the Flaxseed Meal?
Yes, if you prefer to use chia seeds, you most definitely can, with a caveat: the chia seeds need to be ground into a meal. Grind the seeds in a food processor, blender, or coffee grinder and then use an equal amount of chia seed meal to replace the flaxseed meal.
Note that the color of the bread will be less brown (black chia seeds in place of brown flax). But it will still be 100% delicious!
Can I Omit the Psyllium from the Recipe?
No, psyllium is essential to the recipe. It is the super-binder that literally holds this bread together; the recipe will not work without it.
Can I Use Psyllium Powder in Place of Psyllium Husks?
Yes, psyllium husk powder can be used in place psyllium husks, but the quantity is different.
1 tablespoon whole psyllium husks = 5 grams / 1 tablespoon psyllium husk powder = 9 grams
My recipe calls for 3 tablespoons of whole psyllium husks, which is 15 grams. Use the same weight (15 grams) for the psyllium husk powder. One tablespoon powder is 9 grams, or 3 grams per teaspoon. Hence you will need 5 teaspoons (5×3=15) of psyllium husk powder.
Happy baking!
Print
Coconut Flour Power Bread {vegan, keto, oil-free}
- Prep Time: 5
- Cook Time: 65
- Total Time: 1 hour 10 minutes
- Yield: 1 loaf (20 slices) 1x
- Diet: Vegan
Description
Vegan and keto 4-ingredient coconut flour bread, loaded with nuts and seeds! It is also oil-free, grain-free, gluten-free, and sugar-free.
Ingredients
- 200 grams (about 1 and 1/2 cups) nuts and/or seeds (see notes for suggestions)
- 3/4 cup flaxseed meal (regular or golden)
- 7 tablespoons (49 g) coconut flour
- 3 tablespoons (15 g) whole psyllium husks (or 5 teaspoons psyllium husk powder)
- 3/4 teaspoon fine sea salt (optional or adjustable to preferences)
- 2 cups (500 mL) water
Instructions
- First, spray a 9×5-inch loaf.
- In a large bowl, stir together the nuts/seeds, flaxseed meal, coconut flour, psyllium husk, and optional salt. Add the water, stirring until completely combined. The dough will be very thick and stiff.
- Transfer the dough to the prepared loaf pan and smooth the top with your hands (it helps to moisten them with water).
- Preheat the oven to 400F (200C). Let the dough stand for 15 minutes while the oven preheats.
- Bake in the preheated oven for 55 to 65 minutes until the bread is dry to the touch, browned, and sounds hollow when tapped.
- Cool bread in pan for 15 minutes and then remove bread to a cooling rack. Cool completely before cutting into slices.
Equipment
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Notes
Storage: Store the bread in an airtight container at cool room temperature for 2 days, in the refrigerator for 2 weeks or the freezer for up to 6 months.
Coconut Flour Tip: For the most accurate results, weigh the coconut flour to measure (you will need 49 grams). If measuring by tablespoon, lightly spoon the flour to measure , as it is easy to overpack otherwise.
Nut and Seed Suggestions: Any nut or seed will work in this recipe, solo, or in combination. For example, almonds, walnuts, pistachios, hazelnuts, pecans, peanuts, pepitas, or sunflower seeds.
Weigh the Nuts and Seeds: I strongly urge the use of a scale to measure 200 grams worth of nuts or seeds. 1 and 1/2 cups is a general guideline for how much you need, but for best results, use a kitchen scale to measure 200 grams.
Chia Seed Option: The flaxseed meal can be replace by an equal amount of chia seed meal (ground chia seeds).
- Category: Bread
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 86
- Sugar: 0.2 g
- Sodium: 92.5 mg
- Fat: 6.2 g
- Saturated Fat: 0.2 g
- Carbohydrates: 5.1 g
- Fiber: 3 g
- Protein: 1.3 g
- Cholesterol: 0 mg
Keywords: bread, 4 ingredient keto vegan bread, keto bread, paleo bread, paleo vegan bread, 4 ingredients, psyllium, power bread, easy, oil-free, yeast-free, sugar-free, gluten-free, flaxseed meal, nuts, seeds, sugarfree
Hi Camilla,
AM going to try this when I’m off my cleanse. Will come back and rate it then. Have a couple of questions:
1> Could raw cranberries be added to this recipe, if yes, how much
2> Was thinking of making 2 mini loaves, one regular and the other withe cranberries. Don’t know how to adjust the cook times for the smaller bread pans. Any suggestions? pans are 3″ x 6″ on top, the bottom 2.5″ x 5″
TIA
Hi Maria!
I love the idea of add-ins (always :)) but I would advise against adding fresh cranberries to this particular bread. The ratios of liquid to dry are very important for it to turn out correctly–fresh cranberries are 90% water, so as they heat during the bake, they will release their liquid, which can lead to a very gooey bread.
I suggest adding dried cranberries, or another dried fruit, instead. I order dried unsweetened cranberries online (there is a brand called honestly cranberry, I buy them on the vitacost site).
The smaller loaf pans will work great! I would begin by cutting the baking time in half to start checking for doneness.
Can i substitute almond flour for the coconut flour?
Hi Martin,
Alas, no, not for this recipe.
This is by far the best egg free bread I’ve made so far and the taste is lovely and nutty.
The only thing I would say is it neess to go in on a slightly lower temperature and cook for longer as it was doughy inside, I put it back in for 30 mins longer but sliced it up first and turned slices over to dry each one out..
★★★★★
Holy wow, that is simply wonderful to hear, Jill!
Can you print the recipe without the Ad’s?
Hi Bela,
The ads should not print. They appear when you first hit print on the screen, but once you have it on the print option on your particular device, the ads should not be there.
Hi. Great and easy recipe. However my bread got stuck in the tin and when I tried to get it out it split in half. Any advice? Should I put non stick baking paper or try to bake the bread in a silicone mould? Thanks!
Hi Kasia,
Oh no, sorry your bread broke! Yes, you can line the pan with parchment paper (I would still spray or lightly oil the pan, too). Leave an overhand of paper on the two sides to lift out the bread once baked.
This is so simple, and happily egg free.
Thank you for sharing !
You are welcome, Jan! Glad you like it 🙂
What a treat this bread is!
I’m done with the many eggs used in other recipes.
The taste is perfect! I used a smaller loaf pan and it turned out perfect.
Thanks!!
So happy to hear it, Carole!
Hi. I tried out the recipe and it worked out great. Thanks a lot for that. I’ve been looking for something like this for a long time.
I have a question though. I’m trying to avoid phytic acid and flax has quite a bit of it. It also has some phytoestrogens which I would like to avoid. Chia has the pa problem too.
Is there any other vegan substitute I can use? Have you tried this with only psyllium husk and skipping the flax? Would really appreciate your suggestions.
Thanks a lot once again.
★★★★★
Hi Vidya,
I am so glad that you enjoyed the bread 🙂
As far aas a low phytic acid replacement for flaxseed meal: I do not advise upping the psyllium. It will lead to a very unpleasant texture if too much is used. I think blanched almond flour is likely the best choice here. The skins are removed from blanched almond flour, and the skins are the source of much phytic acid in nuts. I would love to know if you give this a try 🙂
Thanks à lot. I’ll try it out with the almond flour. Thanks for tip on psyllium husk. I’ll let you know how it turns out with the almond flour. Thanks once again for this super simple recipe 😊
★★★★★
You are so welcome, Vidya!
Thanks for posting this amazing recipe!
It was super easy to make and it turned out great 🙂
★★★★★
That’s wonderful to hear, so glad it worked out well, Prathiba!
I’m curious as to whether this or the oats version, would work without the added nuts & seeds. TIA for any insight you might have – and for all you share with us!
Hi Iris,
Great question. I think yes, for both. That being said, the bread will be even lower (it is not a high bread) without the volume from the nuts/seeds. It might be a good idea to try it in smaller baking pans. I might have to try this later today!
I am wondering now if this might work with some (steamed or roasted, or parcooked) vegetables added in place of the nuts/seed, such as cubed carrots, parsnips, sweet potato. I think the vegetable option would likely work better with the oats version. I predict the coconut flour version might be gooey from the added moisture of the vegetables.
I had all the ingredients on hand and made this today!! I have a convection oven so I think I miscalculated the cook time conversion, because it was a little gooey inside still – *but* that was easily fixed by toasting the pieces. Had mine with a little vegan butter, and it was delish!! Even my picky pre-schoolers liked it, so you know it’s good!! Thanks so much for this recipe. 😊
★★★★★
So happy to hear that it was a success, Kat! Even with the pre-schoolers, Whoohoo!!!
Hi Camilla, do you think I could substitute niuts with a nut flour or PB Powder?
Hi Melisa!
Hmm, I think there are definitely possibilities for that to work. The almond flour more than the PB powder. You will probably need to play around with the quantities of liqid and I would not add the same amount of almond flour as there are nuts.