This coconut bread recipe is simple to make and only has 4 ingredients. It's a naturally sweet and chewy bread that is gluten-free, low carb, sugar-free, dairy-free and Paleo. If your sweet tooth is calling but you want to avoid any sweetener, a slice of this coconut loaf will hit the spot.
The unsweetened shredded coconut gives this gluten free coconut loaf a natural sweetness. It makes a great sweet bread, sliced and slathered with butter or a sugar-free jam. Enjoy a slice for breakfast or an afternoon sweet treat.
Although this recipe is called a bread, it is more of a dense loaf cake. Just as banana bread is more of a cake too. When baking, the smell of warm coconut from the kitchen is divine!
Is coconut keto friendly?
Coconut is an excellent keto ingredient as it is low in carbs, high in the right fat and full of fiber. Just like avocado, it's a keto food hero with the fat to carb ratio at a good balance.
When selecting shredded or desiccated coconut, ensure that is it unsweetened. As ever, always read the ingredients of any packet for any sneaky ingredients.
Desiccated Coconut vs Shredded
In this recipe we have listed shredded coconut purely because we couldn't find any unsweetened desiccated coconut at the time of making this recipe. Desiccated coconut can also be used as long as it is unsweetened. Desiccated coconut is finely ground dried coconut meat and shredded coconut is larger flakes or strips of coconut meat.
This low carb coconut loaf is made with 4 ingredients that you may already have in your pantry. It's simple recipe with minimal effort. My favourite type of recipe!
How to make gluten free coconut bread
If you already have unsweetened desiccated coconut you can skip stages 1 and 3. With simple ingredients and a simple process this is a recipe you will want to make again and have a play around with.
- Place the shredded coconut in a food processer.
- Blitz until the coconut becomes finely ground.
- Add all the dry ingredients in a bowl.
- Make sure the eggs are beaten until fluffy.
- Add the eggs to the dry ingredients.
- Mix well.
- Pour into a prepared 1lb loaf tin.
- Bake until golden.
Can I swap the almond flour with coconut flour?
Coconut flour is more dense than almond flour so you may be left with a heavier loaf cake but it can be done.
Reduce the volume of the almond flour to ⅓ cup coconut flour. If the batter looks too thick add another beaten egg or almond milk.
Storage & Freezing
As there are eggs in this recipe, it's best to keep this coconut loaf stored in the refrigerator. We keep ours in a sealed container and it should last up to 5 days.
To freeze you could either freeze the whole loaf or individual slices. For a whole loaf, wrap the coconut bread loaf securely in cling film. Individual slices can be stored in an air tight zip lock bag and frozen.
To defrost, remove from the freezer and place in the refrigerator until thawed.
Add additional flavours or ingredients to this coconut loaf. Try lemon, lime and chopped nuts.
When blitzing the shredded coconut in the food processor, be careful not to over process the coconut as you will be left with coconut butter.
Try a slice toasted. It's delicious!
More low carb coconut recipes
This coconut bread recipe was originally posted in September 2013. The photos and content have been updated but the recipe remains the same.
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Keto Sweet Coconut Bread
- 2 cups shredded coconut unsweetened
- 1 cup almond flour
- 1 teaspoon baking powder
- 6 large eggs beaten
- Preheat the oven to 180C/350F degrees.
- Line the bottom of a 1lb loaf tin with parchment paper.
- Place the coconut in a blender and blitz until fine. If you are using desiccated coconut that is finely ground, you can skip this step.
- In a bowl, mix the dry ingredients together.
- Add the beaten eggs and mix well.
- Pour into the loaf tin and bake for 45 minutes, until firm and golden.
- Slice, eat and enjoy!