Suhoor Ramadhan traditions - Almond and Coconut bread

Gluten free Keto Almond Coconut bread

Course: Pastry and bread
Cuisine: South African
Prep Time: 20 minutes
Cook Time: 50 minutes
Total Time: 1 hour 10 minutes
Servings: 12 slices
Calories: 169kcal
Author: Razena Schroeder
Keto friendly, gluten free and grain free almond and coconut bread to satisfy the bread lover in you.
Print Recipe


  • 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.


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.


Calories: 169kcal | Carbohydrates: 4g | Protein: 6g | Fat: 14g | Saturated Fat: 5g | Cholesterol: 68mg | Sodium: 252mg | Potassium: 90mg | Fiber: 3g | Vitamin A: 100IU | Calcium: 52mg | Iron: 1.2mg