I love bread, any type of bread, and this low carb, gluten free Almond Coconut flour bread satisfies the bread lover in me. It comes very close to a slice of fresh and still warm home baked white wheat flour yeasted bread, spread with farmhouse butter and fig jam.
When I discovered in November 2014 that I may have a gluten sensitivity that results in an inflammatory response and joint pain, I was one very devastated bread lover.
The coconut flour bread that I ate at a restaurant in Cape Town a few years back was delicious albeit a bit dry, but I could not find anything similar that was low carb or gluten free. I had purchased almond flour bread at an organic market a few times but did not really care for the texture or crumb.
Having discovered this recipe for Coconut bread, I adapted it so that it was less dense and has some of the elasticity, texture and structure of wheat flour bread. It is a simple gluten free paleo sandwich recipe bread recipe that is unbelievably easy to make.
The addition of psyllium husk makes a big difference and my version of keto bread with coconut flour and almond flour is moist and has a fine crumb that does not break apart when sliced. It is a delicious paleo bread recipe with almond flour that fulfills all my needs in a bread and is lovely option for sandwich bread.
The ‘government white bread’ sold by bakeries and supermarkets in South Africa, that have to conform to certain requirements size and weight requirements is one my favourites. Fresh bread with butter and smoked snoek or toasted with peanut butter and golden syrup. I was curious as to whether the wheat free Almond and Coconut bread would have a similar moreishness.
Alhamdulillah, I was not disappointed. My Almond Coconut bread is delicious and keeps for at least 4 days without refrigeration. It is lovely with this Homemade Labneh and fruit or smoked salmon and can also be served as part of a cheese board. If you crave Bread Pudding but can’t take the gluten then this is an ideal substitute.
If you love bread, but not the gluten or the carbs, then this Coconut and Almond bread will delight you as it is low carb, high fiber and refined sugar free.
I have used two different methods when testing this recipe.
- Blending the dry ingredients (flours, ground flax seeds, ground psyllium husk, baking powder, baking soda, salt, stevia); whisking the wet ingredients (eggs, coconut oil, apple cider vinegar) separately then adding the wet ingredients to the dry ingredients and blending again.
- Blending the dry ingredients (flours, ground flax seeds, ground psyllium husk, baking powder, baking soda, salt, stevia); separating the eggs and whisking the yolks, coconut oil and apple cider vinegar and blending it with the dry ingredients. Whisking the whites until fluffy but not stiff, and then folding it into the wet mixture.
Top tips for keto sandwich bread
- Always weigh the ingredients to get a consistent result every time.
- This recipe does not require any proving or kneading. Follow the instructions exactly and you will have a perfect end result.
- The psyllium husk in this recipe is what gives the bread the structure and elasticity that one would usually get with gluten flour. If you can’t find psyllium husk try using method 2 to mix the batter as the whisked egg whites will give some more body and lightness to the bread.
- The batter may look very wet, but when using coconut flour, that is a good thing so don’t be tempted to add more dry ingredients.
- If you substitute sunflower seeds for one of the other seeds in the recipe, do not add it into the batter as it will turn bright green when it comes into contact with the baking soda. Sprinkle it over the top instead.
Not in the mood for a gluten free low carb sandwich? Why not try something sweet?
- Overnight Dairy Free Muesli and Oats
- Almond and Coconut breakfast pancakes
- Orange and Almond cake
- Easy Homemade Granola
- Greek yogurt and granola breakfast bowl
- Toasted Luxury Berry Nut Muesli
Low Carb Almond and Coconut bread
- 135 grams almond flour (approximately 375ml or 1 ½ cups)
- 15 grams coconut flour (approximately 30 ml or 2 tablespoons)
- 25 grams ground golden flax seeds (approximately 60 ml or ¼ cup)
- 4 grams psyllium husk powder (approximately 7.5ml or 1 ½ tsp)
- 1.25 ml salt (approximately ¼ tsp)
- 2 grams stevia
- 8 grams baking soda (bicarbonate of soda (approximately 5 ml or 1 teaspoon ))
- 2.5 ml baking powder (approximately ½ teaspoon)
- 5 large eggs
- 60 ml melted extra virgin coconut oil (approximately ¼ cup)
- 15 ml apple cider vinegar (approximately 1 tablespoon)
- 20 grams whole flax seeds (approximately 30 ml or 2 tablespoons)
- 20 grams pumpkin seeds without shells (approximately 30 ml or 2 tablespoons)
- Heat the oven to 180 degrees Celcius or 160 fan / 350 F / Gas mark 4.
- Spray a 26cm loaf tin well with cooking spray or grease and line with baking paper.
- Place the dry ingredients in a food processor and pulse a few times to combine and ensure the flours are fine.
- In another bowl lightly whisk the eggs, coconut oil, honey and apple cider vinegar.
- Add to the dry ingredients and pulse until the batter comes together.
- Scrape down the sides and pulse one more time.
- Remove the blade from the blender and add 2/3 of the seeds to the batter and mix through. Do not blend the seeds.
- Decant the batter into the prepared loaf tin and sprinkle the remaining seeds on the top.
- Bake on the lower shelf for 45-50 minutes or until a skewer comes out cleanly.
- If the bread seems to darken too much during baking, cover with a piece of parchment paper, check at around 20-25 minutes.
Nutritional information for the recipe is approximate only and we cannot guarantee the accuracy of the nutritional information given.
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