Breads/ Gluten Free/ Low Carb/ Paleo

Coconut and Almond Bread

gluten free bread

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Together, coconut and almond flour produce a delicious low carb and gluten free bread.  I’ve added flaxseed in for good measure and to make it more like a wholemeal loaf.

This is the best low carb and gluten free bread so far!  I found this recipe  and tweaked it a bit with flaxseed but oh my…the best alternative to bread so far!  We enjoy it toasted and as it is so dense in nuts and fibre you only need a couple of slices toasted to keep you going for hours.  This is like a nice wholemeal bread and just so tasty!

gluten free bread


I love this gluten free bread as it has two of my favourites, almond flour and coconut flour…add my other favourite, flaxseed and you have a high fibre, low carb, gluten free piece of bread!   The best thing about alternative bread recipes to the gluten laden ones sold in supermarkets, is that this is a simple bread to make.  No kneading, no waiting to rise..just mix, bake and eat!  Keep this in the fridge will keep about 3-4 days.


gluten free bread

Just delicious! Especially toasted!

gluten free bread

Coconut & Almond Flour Bread

A hearty low carb bread perfect for toasting
4.04 from 31 votes
Print Pin Rate
Course: Bread
Cuisine: American
Keyword: gluten free low carb recipes, healthy bread
Prep Time: 15 minutes
Cook Time: 1 hour
Total Time: 1 hour 15 minutes
Servings: 8 Slices
Calories: 297kcal
Author: Angela Coleby


  • 2/3 cup coconut flour
  • 3/4 cup almond flour
  • 1/4 cup ground flaxseed
  • 1/2 cup butter
  • 8 eggs
  • 1 tablespoon sugar substitute
  • 1 1/2 teaspoons apple cider vinegar
  • 1/4 cup water
  • 3/4 teaspoon baking soda
  • 1/2 teaspoon salt


  • Preheat the oven to 150C/300F degrees
  • Melt the butter in a saucepan and cool. Then add the apple cider vinegar and sugar substitute. Stir until blended.
  • Whisk the eggs in a bowl until frothy.
  • Add the remaining dry ingredients and keep whisking.
  • Add the butter and water. Blend until smooth.
  • Place the mixture into a 1lb greased loaf tin.
  • Bake for 50-60 minutes until golden, firm and firm.
  • Cool, slice, eat and enjoy!


Makes about 8 slices
Nutrition per serving: 297 Calories, 24g Fat; 10g Protein; 12g Carbohydrate; 6g Dietary Fiber; 6g Net Carb
Any nutritional analysis on the website is based on an estimate, calculated by from the individual ingredients in each recipe. Variations may occur for various reasons, including product availability and food preparation. We make no representation or warranty of the accuracy of this information.


Serving: 1Slice | Calories: 297kcal | Carbohydrates: 12g | Protein: 10g | Fat: 24g | Fiber: 6g
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coconut almond flour bread

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  • Reply
    Erika B
    October 23, 2019 at 1:10 pm

    I want to try out your recipe tonight but my oven is on the fritz 🙁

    Do you think this can be made in a bread machine?

    • Reply
      Angela Coleby
      October 23, 2019 at 7:50 pm

      It’s worth a try as I believe a lot of low carb breads can happily be made in a bread machine.

  • Reply
    April 23, 2019 at 5:19 pm

    Hi, can I use honey instead of sugar substitute?

    • Reply
      Angela Coleby
      April 24, 2019 at 11:15 am

      Of course.

  • Reply
    Ewa Sterczewski
    March 15, 2019 at 8:52 pm

    im making it now, and i can’t use eggs and flax. i used gelatin 24 tbls spoon , as of 3 tbls equals 1 egg. instead of baking soda i added more apple cider vineager and first time when i made it , i used yolks only and i had to throw it away , nothing came out ok. let me see how it will come out now.

  • Reply
    virginia gobert
    July 1, 2018 at 5:58 pm

    Loved it just got done making it with CRUSH almond .ty

  • Reply
    Simone UDG
    May 18, 2018 at 6:46 am

    Thanks so much for this recipe!!! I have gone gluten, dairy & wheat free and was missing my bread soooo much!!!
    I just use the xovonut oil instead of the butter… and bingo!
    Super yummy!

    • Reply
      Simone UDG
      May 18, 2018 at 7:48 am

      Bad typing… I meant coconut oil!

      • Reply
        Angela Coleby
        May 18, 2018 at 10:00 am

        I do it all the time! Good substitute too!

  • Reply
    January 21, 2018 at 1:38 am

    Made this tonight and found that my batter was thick, and my bread tasted “very eggy”, is that normal? It is great consistency and would be great with a little adjustments.

    • Reply
      Angela Coleby
      January 21, 2018 at 5:36 pm

      Hi, it can be slightly eggy but perhaps use it to make French toast? A less eggy tasting bread would be my Keto & Paleo breads as they have psyllium husk powder in them. Happy baking!

  • Reply
    January 5, 2018 at 5:04 pm

    I made this recipe and it was delicious! So filling too! Thank you 🙂

    • Reply
      Angela Coleby
      January 6, 2018 at 10:50 am

      Yah! Glad you enjoyed it!

  • Reply
    November 19, 2017 at 2:26 pm

    Should I use dark or golden flaxseed? Can I use coconut oil or any other oil instead of butter? Is sugar substitute necessary?
    Thank you.

    • Reply
      Angela Coleby
      November 19, 2017 at 6:12 pm

      The flaxseed is up to you. I prefer golden. You could use coconut oil and try it without the sweetener

  • Reply
    Priscilla Drugge
    September 4, 2017 at 10:11 pm

    I am confused by the directions – when do you add the melted butter mixture to the batter? after or before the water? It doesn’t say.

    • Reply
      Angela Coleby
      September 5, 2017 at 9:46 am

      With the water. You can add it first, then add the water if you want.

  • Reply
    plasterer bristol
    September 26, 2016 at 5:41 am

    Yummy this sounds really good. Never tried this before, thanks for sharing this..


  • Reply
    August 16, 2016 at 4:09 pm

    Can you give us the dimension of a 1 lb tin?

    • Reply
      Angela Coleby
      August 16, 2016 at 11:23 pm

      Hi, 15cm (6″) long, 9cm (3.5″) wide and 7cm (2.8″ high)

  • Reply
    May 18, 2016 at 10:32 am

    This bread is sooooo goooood! 297 calories for one slice though? Is that correct?

  • Reply
    August 6, 2015 at 6:37 pm

    This is as per the database I use

  • Reply
    July 27, 2015 at 1:23 pm

    Is the apple cider vinegar necessary or can another vinegar be substituted? I used white vinegar and doubled the recipe, but my loaves are not as moist.

    • Reply
      July 28, 2015 at 8:09 am

      I’m not too sure to be honest but I cannot see why white vinegar would not work as the vinegar in baking is used to combine with the baking soda and start the chemical reaction needed to produce carbon dioxide and give those batters a lift as they bake.

  • Reply
    October 21, 2014 at 11:04 am

    Is the nutrition info correct? That’s a lot of carbs for being low carb.

    • Reply
      December 12, 2014 at 3:04 pm

      I know it’s awfully late to post to romaida, but if she’s out there… Concerning the ‘carb count’ the nutrition facts are for the ENTIRE loaf, not just one slice. One slice has roughly 6 net carbs (carbs minus fiber) so eat up!

  • Reply
    July 27, 2014 at 4:36 pm

    Just made this today and it’s delicious. When should the butter, honey, and vinegar be added? I went ahead and put it in with the eggs and whisked before adding to the dry ingredients. Since the bread turned out well, I guess that was OK. Thanks for this nutritious bread recipe!

    • Reply
      July 28, 2014 at 11:58 am

      Hi Susan, adding to the eggs is just right! So glad you enjoy the bread and thanks for popping by!

  • Reply
    July 23, 2014 at 10:42 am


  • Reply
    July 21, 2014 at 9:31 pm

    Do you have the nutrietion value for this bread? My daughter is making it today, but would like to know what I am getting regarding calories and carbs. Thanks

    • Reply
      July 22, 2014 at 9:15 am

      Hi, I’ve added the nutritional table at the end of the recipe. Enjoy!

  • Reply
    Kila Haitana
    June 30, 2014 at 7:13 pm

    Hey there! Recently found out that I am wheat intolerant, and so, trying out some new recipes, because bread is my favourite food!!! Are there any alternatives to using coconut flour? Could I use almond flour instead? And also, would it be wise to mix all the ingredients in a food processor? Or is that too much? I know it doesn’t need kneading, but I thought I would ask, because it might save me time, and mess! Gonna give these a go today! Following the recipe exactly. Wish me luck!

    • Reply
      July 2, 2014 at 8:38 am

      Hi there! Thanks for popping by and I hope the recipe turned out okay. You must try my favourite bread roll recipe too…it’s very much like the real thing and high in fibre too! Almond flour can often be substituted for coconut flour but you would need about 1/2 cup more, since coconut flour is used in smaller quantities, and also adjust any liquid. When cooking with coconut flour you use more liquid as it soaks it up like a sponge! You can use a food processor but don’t over work the mixture. Good luck and happy eating!

  • Reply
    March 4, 2013 at 5:52 pm

    Is baking soda bicarb?

  • Reply
    January 27, 2013 at 10:00 pm

    Definitely give this a go, sounds good

    • Reply
      virginia gobert
      July 1, 2018 at 5:56 pm

      I just got done making that WONDERFUL moist coconut Almond bread and I grind up almonds and put them on top of the mix and baked the is so good and thick also it RISE just like a loaf of bread. Ty kindly. GINNY

      Wonderful tasting bread so moist and it RISE just like a loaf of bread,I put grind almonds instead of flaxseed ,which I didn’t have,but it work wonders. Ty

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