Gluten Free/ Low Carb/ Pastry and bread

Low Carb Almond and Coconut bread

Almond and Coconut bread with cream cheese and figs

I love bread, any type of bread, and this low carb and gluten free Almond and Coconut bread satisfies the bread lover in me, almost as much as a slice 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 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. Having discovered this recipe for Coconut bread has been a great relief because I finally found something to work with.

Almond and Coconut bread

My version of Almond and Coconut bread is moist and has texture and some of the elasticity and structure of wheat bread, due to the addition of psyllium husk. This Almond and Coconut bread fulfills all my needs in a bread, and it has a firm texture with a fine crumb that does not break apart when sliced.

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 and Coconut bread is delicious and keeps for at least 4 days without refrigeration. It is lovely with your favorite sandwich filling, on a cheese board or made into gluten free French Toast.

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.

  1. 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.
  2. 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.

Almond and Coconut bread

Not in the mood for a sandwich? Why not try this gluten free Overnight Dairy Free Muesli and Oats or these low carb  Almond and Coconut breakfast pancakes or for a sweet treat this gluten free Orange and Almond cake.

Almond and Coconut bread

Low Carb Almond and Coconut bread

Course: Pastry and bread
Cuisine: South African
Prep Time: 20 minutes
Cook Time: 50 minutes
Total Time: 1 hour 10 minutes
Servings: 10 slices
Calories: 202 kcal
Author: Razena Schroeder
Low carb, gluten free and grain free almond and coconut bread to satisfy the bread lover in you.


  • 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
  • ¼ tsp salt
  • 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


  1. Heat the oven to 180 degrees Celcius or 160 fan / 350 F / Gas mark 4.
  2. Spray a 26cm loaf tin well with cooking spray or grease and line with baking paper.
  3. Place the dry ingredients in a food processor and pulse a few times to combine and ensure the flours are fine.
  4. In another bowl lightly whisk the eggs, coconut oil, honey and apple cider vinegar.
  5. Add to the dry ingredients and pulse until the batter comes together.
  6. Scrape down the sides and pulse one more time.
  7. Remove the blade from the blender and add 2/3 of the seeds to the batter and mix through. Do not blend the seeds.
  8. Decant the batter into the prepared loaf tin and sprinkle the remaining seeds on the top.
  9. Bake on the lower shelf for 45-50 minutes or until a skewer comes out cleanly.
  10. If the bread seems to darken too much during baking, cover with a piece of parchment paper, check at around 20-25 minutes.

Recipe Notes

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.

50 grams chopped walnuts may be substituted for the pumpkin and golden flax seeds.

If you do not have stevia you may substitute with 15 ml or 1 tablespoon honey.

If you do not have extra virgin coconut oil you may substitute with olive oil or vegetable oil.

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.

Nutrition Facts
Low Carb Almond and Coconut bread
Amount Per Serving (40 g)
Calories 202 Calories from Fat 153
% Daily Value*
Total Fat 17g 26%
Saturated Fat 6g 30%
Cholesterol 81mg 27%
Sodium 313mg 13%
Potassium 108mg 3%
Total Carbohydrates 5g 2%
Dietary Fiber 3g 12%
Protein 7g 14%
Vitamin A 2.4%
Calcium 6.3%
Iron 7.7%
* Percent Daily Values are based on a 2000 calorie diet.

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  • Reply
    Lynn Spann Bowditch
    January 1, 2018 at 11:18 pm

    I haven’t tried this recipe yet, but I have a question. When using method #2, would it work better to combine all the wet ingredients EXCEPT the whipped egg whites with the dry ingredients, and then fold in the egg whites?

    • Reply
      Razena Schroeder
      January 2, 2018 at 2:27 pm

      Hi Lynn

      Please refer to the paragraph for Method #2 above where I mention separating the eggs and whisking the yolks with the other wet ingredients before blending with the dry ingredients. Thereafter the egg whites are whipped and added to the wet mixture (for which the preceding instructional sentence applied).

      Method 2.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.

  • Reply
    Ashley Griffith
    April 12, 2017 at 6:00 pm

    This looks absolutely amazing! I love the flavor combinations, too. YUM!

    • Reply
      Razena Schroeder
      April 17, 2017 at 2:02 pm

      It is my favorite to date, although I have one or two more gluten and grain free breads I’d like to perfect.

  • Reply
    April 6, 2017 at 1:48 pm

    Yumm looks delish. By the way i am collecting recipes fror ramadhan in the muslimah food blogger gp and would love it u could contribute 🙂 . Youb will find mee infb post just leave alink. Any thing sweet since you make such lovely sweet dishes 🙂

    • Reply
      Razena Schroeder
      April 7, 2017 at 11:46 am

      Oh I think I missed that post in the group. I will have a look and let you know in shaa ALLAH.

  • Reply
    April 5, 2017 at 12:46 am

    Love the use of fresh figs on the bread. YUM!!!

    • Reply
      Razena Schroeder
      April 5, 2017 at 1:50 am

      The figs were actually a last minute adornment but they tasted so good!

  • Reply
    Aish Das-Padihari
    April 4, 2017 at 9:47 pm

    I’m drooling over the pumpkin seeds on the top. And, I love coconut in anything. Love this bread.

    • Reply
      Razena Schroeder
      April 5, 2017 at 1:49 am

      Thanks Aish, I love the pumpkin seeds as it gives some textural contrast.

  • Reply
    Prasanna Hede
    April 4, 2017 at 8:03 pm

    wonderful clicks! and that’s a wonderful bread with coconut! lovely flavors.

    • Reply
      Razena Schroeder
      April 5, 2017 at 1:48 am

      There is actually much more almond flour than coconut flour because the coconut bulks up so much when liquid is added.

  • Reply
    Platter Talk
    April 4, 2017 at 7:43 am

    What a nice combination of flavors and textures! I’m going to like this, for sure.

    • Reply
      Razena Schroeder
      April 4, 2017 at 1:41 pm

      I’m sure you will. It’s good for a guilt free snack ?

  • Reply
    Sue Tanya Mchorgh
    April 4, 2017 at 6:43 am

    I cant wait to try this!

  • Reply
    Dorothy at Shockingly Delicious
    April 4, 2017 at 5:27 am

    I love that you worked on the texture! Nothing worse than dry bread! This looks great!

    • Reply
      Razena Schroeder
      April 4, 2017 at 1:39 pm

      The ones I have tasted previously were dry and crumbly, so much so that it was hard to butter the bread without it disintegrating. Not my idea of a good slice at all ?

  • Reply
    peter @feed your soul too
    April 4, 2017 at 4:55 am

    I really like everything about this dish. I know the post is about the bread which is super cool. I love the figs on top.

    • Reply
      Razena Schroeder
      April 4, 2017 at 9:16 am

      Thank you Peter. I had a giggle at your comment because I have lost count of the number of times I’ve clicked on a link to a blog post to find that the hero of the title is mentioned only in passing. Those figs were ripe and small and very sweet.

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