Ketogenic Gluten Free Coconut Bread

I was advised by a health professional to try the ketogenic diet due to my body reacting badly to bread probably as a result of a high carbohydrate diet. I read a book by Tim Noakes which talked about “Banting”, his term for Low Carb High Fat diet. His book called The Real Meal Revolution was packed full of insights into how we were mistakenly informed about fats and carbohydrates. I found it a fascinating read and well researched. There were a few things I did not agree with, such as totally emptying your fridge and your cupboard for your new diet. My fridge was actually packed with most of the “green” ingredients he talked about.
For the first two days of being on this diet, I felt rejuvenated woke up before my alarm could start its chime. These were days I never had before, it totally was unbelievable. Then more than a week later I started being grouchy, looking for snacks and my mind feels hungry but not my stomach. It was the worst feeling to have on a Saturday morning. There were times that I wanted to reach for a diet wrecking snackbar and instant noodles in the depths of cupboard. This is my body’s reaction to carb starvation. After several days, I was fine and back to normal, I didn’t feel or have the constant urge to eat carbs anymore. However, sometimes you just need a good ol’ sandwich to devour come lunch time.
This recipe I’m about to share was formulated after trying two recipes I found online. One of the recipe was too crumby and the other too bland. Don’t be scared of trying this recipe just because it has way too much egg in it, eggs are good for you. Happy baking!

How To Make

Whisk 5 large free range eggs until frothy, shown on the picture below. Add all liquid ingredients; vanilla extract, melted butter, and coconut milk. Add in sugar then mix well taking care to maintain air on the eggs. Gently fold in flour mixture; almond flour, desiccated coconut, coconut flour and Xanthan gum. You can also add 1/2 cup of Psyllium Husk to this bread mixture, just add an extra egg and 25 ml of coconut milk to the recipe.

Once all ingredients have incorporated, transfer the mixture to a small loaf tin (1lb). I could not find my small loaf tin recently so the photos are of a large tin. I do like it half slice sometimes especially if I will be eating it with soup or soft cheese. Bake for 45-50 minutes or until skewer comes out clean. Make sure to let the bread cool in the loaf tin, preferably cool overnight.

Yummy Coconut Bread

Serves 8
Prep time 20 minutes
Cook time 50 minutes
Total time 1 hours, 10 minutes
Allergy Egg
Dietary Gluten Free, Vegetarian

What You Need

  • 5 Large Free Range Eggs
  • 25g Monkfruit Sweetener (1:1 sugar substitute)
  • 100g Butter (melted)
  • 150ml Koko Coconut Milk (room temperature)
  • 125g Almond Flour
  • 100g Coconut Flour
  • 25g Desiccated Coconut (Ground)
  • 2 teaspoons Xanthan Gum
  • 1 teaspoon Vanilla Extract


1. Preheat Oven to 180 Deg C.
2. Whisk eggs until fluffy. Add melted butter, monkfruit sweetener, vanilla extract and milk. Mix well.
3. Add Xanthan gum, desiccated coconut, sifted coconut flour together with almond flour. Slowly fold the mixture.
4. Line loaf tin with parchment paper. Pour mixture, press to the bottom of the pan and even out.
5. Bake for 45-50 minutes or until skewer comes out clean. Let cool overnight for best results.

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