Print
clock clock icon cutlery cutlery icon flag flag icon folder folder icon instagram instagram icon pinterest pinterest icon print print icon squares squares icon
overhead shot of keto vegan coconut flour bread on a wire cooling rack, with a bread knife alongside

Keto Vegan Coconut Flour Bread {oil-free}


  • Author: Camilla
  • Prep Time: 10
  • Cook Time: 80
  • Total Time: 1 hour 30 minutes
  • Yield: 1 medium loaf (14 slices) 1x
  • Diet: Vegan

Description

This keto vegan coconut flour bread is just what you’re craving: firm (yet tender), flavorful, easy-to-make, and oil-free, too!


Scale

Ingredients


Instructions

  1. Preheat oven to 350F (175C). Spray the interior sides of a 9×5-inch (22.5×12.5 cm) loaf pan with cooking spray.
  2. In a medium mixing bowl, whisk together the coconut flour, almond flour, psyllium husks, flaxseed meal, baking soda and salt.
  3. Stir the vinegar into the water; add to the dry ingredients, mixing until completely combined and all dry ingredients are moistened (the dough will be stiff, but moist–not wet. If it feels dry, add a teaspoon or more of water).
  4. Shape and press the dough into a ball. Place the ball inside a large piece of parchment paper, or plastic wrap; roll and flatten into a loaf shape to fit a 9×5-inch (22.5×12.5-cm) loaf pan. Unwrap the loaf and place in the prepared  pan.
  5. Bake in the preheated oven for 1 our and 10 to 1 hour and 15 minutes until golden brown and the surface of the loaf looks and feels dry.
  6. Remove the bread from the pan an cool completely on a cooling rack.
  7. Slice and eat!

Notes

Storage: Store the cooled bread in an airtight container at cool room temperature for 2 days, the refrigerator for 1 week, or the freezer for up to 6 months.

Measuring Tip: For best results, I strongly recommend weighing the ingredients –especially the coconut flour and almond flour–with a kitchen scale.

Psyllium Tip: This bread does not work well with psyllium powder of any kind. Be sure to use whole psyllium husks.

Flaxseed Option: An equal amount of ground chia seeds can be used in place of the flaxseed meal.

  • Category: Bread
  • Method: Baking
  • Cuisine: American

Nutrition

  • Serving Size: 1 slice (1/14 of loaf)
  • Calories: 85
  • Sugar: 0.8 g
  • Sodium: 148.6 mg
  • Fat: 4.5 g
  • Saturated Fat: 0.6 g
  • Carbohydrates: 8.1 g
  • Fiber: 5.6 g
  • Protein: 2.9 g
  • Cholesterol: 0 mg

Keywords: bread, coconut flour, coconut flour bread, egg-free, dairy-free, no eggs, vegan coconut flour bread, keto, ketogenic, grain-free, vegan, sandwich bread

Do NOT follow this link or you will be banned from the site!