Coconut Bread V1.0
I have been using egg whites all along for keto bread to avoid the eggy taste but this time I tried using whole eggs. 6 whole eggs for this recipe may seem a lot but coconut flour is very absorbent hence, it requires more eggs and liquid. Surprisingly, the bread doesn't taste eggy, and I believe it's masked by the coconut flavor. The egg yolks make the color of the bread a little yellowish which is nice, and it is so flavorful, the whole house smells heavenly during the baking process. It also tastes mildly sweet naturally from the coconut. Texture wise, it's softer and moister compared to other keto bread. Even the dough is softer than other bread but still manageable. You can eat the bread straight with butter or toast it for a crispy crust. If you add the coconut or olive oil which is optional, the bread will be even crispier when toasted. Now, if you're not a fan of coconut flour, you can mask the taste by adding other flavors, herbs or spices such as cinnamon, pumpkin pie spice etc.
1. For best results, weigh the ingredients with a digital scale
2. Preheat the oven at 350 F or 180 C.
3. Mix all dry ingredients in a bowl with a spatula 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. Shape the dough into a loaf with round top. The dough is quite soft but still manageable. Do not flatten the top to prevent from getting denser crumb without holes. Then place the dough into an 8x4" loaf pan lined with parchment paper.
7. Sprinkle with black sesame seeds or any of your favorite seeds. Gently press the seeds down to ensure they stick to the dough.
8. Bake at the lowest rack for 60 minutes until a wooden skewer comes out clean. As an option, you can remove bread from pan and let it sit in the oven on a sheet pan with the heat turned off for about 30 mins to help the inside of the bread dry up more.
9. Cool completely before slicing the bread thinly.
10. Wrap bread in parchment paper before storing in fridge to prevent any moisture. The bread can be refrigerated up to 2 weeks or frozen for months.
[Total servings = 15]
NUTRITION INFO PER SERVING
Total carb = 3.1 g
Dietary fiber = 1.9 g
Net carb = 1.2 g
Calories = 52
Total fat = 3.7 g
Protein = 2.1 g
This nutrition information is just a guide. Feel free to use your own macro calculation app for accuracy.
Recipe by lowcarbrecipeideas
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