Coconut flour keto bread recipe

Bake keto bread? Nonsense. The key to this recipe is to have coconut flour. It doesn’t taste like a “sliced” loaf, but the beauty of bread is that its taste depends on what it is eaten with.

Ingredients

• 1/2 cup coconut flour
• A pinch of salt
• Pinch of baking powder
• 6 eggs (preferably at room temperature)
• 1/2 cup flavored or unscented coconut oil (or 1/4 cup each coconut oil and butter)

Directions

1. Toss the flour, salt and baking powder in a small bowl
2. Break 6 eggs into a larger bowl and mix thoroughly, pour warm melted butter into the egg mass (just not hot, otherwise the eggs will cook). You don't have to use only coconut oil: we use 1/4 cup coconut oil and the same amount of butter. All the same, we live in Russia, and not every store sells coconut oil, we have to save money.
3. Pour the previously prepared "dry" mixture of flour, salt and baking powder into the mass with egg and butter. Here you have to work hard and mix everything well so that there are no lumps. Note - If the eggs were cold, lumps of coconut oil may form, as it hardens very quickly. But there is nothing wrong with that, when it gets into the oven, everything will instantly melt.
4. Pour the resulting mixture into a mold (you can use a muffin mold) and bake in a preheated oven (180 ° C) for about 50 minutes.
5. Check readiness with a toothpick. When removing a toothpick, it should remain dry.