Last Monday, I uploaded a video on Keto Coconut flour bread and I am glad that it is so well received. Coconut flour is probably the cheapest, healthiest and lowest carb flour so it is the best alternative for low carb baking. In fact, I will be coming out with a series of recipes using coconut flour so stay tuned.
During my carb eating days, I love soft bread with seeds, nuts and dried fruits. I would just spread the bread with salted butter for that savory and sweet flavors which is yummy. So I decided to make a sweet version of this coconut flour bread by adding keto sweeteners, sunflower seeds and dried cranberries. If you can get hold of unsweetened dried cranberries, that would be ideal. I used 1/2 cup of Erythritol initially but after tasting the dough, I felt it wasn’t sweet enough so I added 3 drops of stevia and eventually got that moderate level of sweetness. So it’s really up to you what type of sweeteners you would like to use and the level of sweetness.
When coconut flour is used alone, the dough is much softer but still manageable. The texture of the bread is also softer even though it is quite dense and it can be eaten straight with butter. Even after the bread is refrigerated, I just leave a slice or two on the table to come to room temperature before eating and it is still soft so I just eat it with Kerrygold’s salted butter – so good ! Of course, you could also toast it but I find it’s not as crispy as the plain coconut bread.
If you’re worried whether the bread will taste eggy, it really doesn’t and I think it’s largely masked by the coconut flavor. In case you’re not a fan of coconut, you can add other flavors like cinnamon or pumpkin pie spice to mask it.
I highly recommend that you measure the ingredients for accuracy as keto bread can be quite sensitive and complicated. Even though I used US Metric System conversion, not all cups and spoons everywhere have the same measurements. I have experienced this personally by buying 3 sets of cups and spoons from different shops and they all turned out with different measurements. So please keep this in mind.
Please remember to grind your psyllium husk into finer powder otherwise, it won’t work. To learn about the importance of psyllium husk and how to use it effectively, please see the description box of another video titled HOW TO TURN PROBLEMATIC KETO BREAD INTO THE BEST KETO BREAD. Here, you will also learn about the role of all ingredients in keto bread and other relevant information. The link is at the end of this video or you can go to BREAD – NON VEGAN section.
NUTRITION FACTS
Total servings = 22 slices
Per serving ;
Net carb = 3.7 g
Calories = 88
Total Fat = 6.7 g
Protein = 3.2 g
INGREDIENTS
DRY INGREDIENTS
Coconut flour = 120 g / 1 cup
Psyllium husk powder (finely grounded) = 22 g / 2 1/2 tbsp.
Baking powder = 13.5 g / 3 tsp
Salt = 1 tsp
Keto sweeteners = to taste
Sunflower seeds = 60 g / 1/2 cup
Dried cranberries (preferably unsweetened) = 65 g / 1/2 cup
WET INGREDIENTS
Whole eggs = 6 medium or 5 large
Apple cider vinegar = 28.5 g / 2 tbsp.
Coconut or olive oil = 30 ml / 2 tbsp.
Boiling water = 240 ml / 1 cup
DIRECTIONS
1. Pre-heat oven to 350F or 180C.
2. Mix all dry ingredients (except the sunflower seeds and dried cranberries) in a bowl with a spatula until well combined and no lumps.
3. Add the sunflower seeds and dried cranberries and mix until well combined.
4. Add all the wet ingredients (except the boiling water) and mix until well combined.
5. Add the boiling water and mix until it becomes a dough.
6. The dough is rather soft so it would be easier to place on a pre-cut parchment paper to shape into a loaf then lift the paper and place into an 8×4″ loaf pan. Leave the top round and do not flatten it to avoid a dense crumb without holes.
7. Bake at lowest rack for 60 minutes until a wooden skewer comes out clean and the top is hard and crusty. As an option, you can remove the bread from pan and let it sit in the oven on a sheet pan with heat turned off for about 30 mins to help the inside dry up more.
8. Let it cool completely before cutting into thin slices.
9. Wrap with parchment paper before refrigerating to prevent any moisture. The bread can be refrigerated up to 2 weeks and frozen for months.