Breads/ Gluten Free/ Low Carb

Hazelnut Coconut Bread

hazelnut coconut bread

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This hazelnut coconut bread is a great way to help you on the path to give up sugar.  It ticks most of the boxes too!  Gluten free, grain free, low carb and Paleo.   

I baked this with some leftover over hazelnut flour that I was given free!  Which made it all the sweeter for me! My free bags of hazelnut flour just keeps giving!  I like the idea of coconut with hazelnut as a flavour combination so thought I’d try a sweet bread loaf with it. I did not add any sweetener as the coconut is sweet enough for my tastes.  Taste the mixture before baking if you have a sweeter tooth than me and adjust accordingly.  If you slather this with some chia jam you might not notice the lack of sweetener too!


I was keeping this simple to see how it turned out before using this as a recipe to play around with.  It surprised me how delicious it was and it would be a great bread to add other flavours to. Although I enjoyed it how it was, if I was to make this again and change anything, my first instinct would be to add cocoa powder as chocolate goes very well with the flavours of hazelnut and coconut.   If you were not too bothered about the carbs then banana would be another good addition.  Throw in some walnuts too?   

You can always make your own hazelnut flour by simply grinding up hazelnuts in a food processor.  Depending upon where you live, this can be a cheaper option.  This hazelnut coconut bread is almost as simple as my coconut bread too.  A few ingredients, throw in a bowl, mix, bake and voila!  Slices of tasty bread for breakfast!



hazelnut coconut bread


hazelnut coconut bread

Hazelnut Coconut Bread

This hazelnut coconut bread has no sugar substitutes but just natural sweetness from the coconut.
5 from 2 votes
Print Pin Rate
Course: Bread
Cuisine: American
Keyword: coconut recipes, hazelnut bread
Prep Time: 15 minutes
Cook Time: 1 hour
Total Time: 1 hour 15 minutes
Servings: 8 slices
Calories: 315kcal
Author: Angela Coleby


  • 2 cups hazelnut flour
  • 1 cup desiccated coconut unsweetened
  • 4 tablespoons coconut oil
  • 3 egg whites
  • 2 eggs medium
  • 2 tablespoons psyllium husk powder
  • 1 tablespoon baking powder
  • 1/2 teaspoon salt
  • 1 tablespoon apple cider vinegar


  • Preheat the oven to 180C/350F degrees.
  • Grease a small bread loaf tin and line with parchment paper.
  • Mix the hazelnut flour, coconut, psyllium husk powder, salt and baking powder in a bowl.
  • Add the coconut oil, egg whites and whole eggs. Mix with a whisk (electric is best).
  • Add the apple cider vinegar and gently stir thoroughly. Don’t overwork the mixture.
  • Pour into the bread tin and bake for 50-60 minutes.
  • Slice, eat and enjoy!


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: 315kcal | Carbohydrates: 9g | Protein: 7g | Fat: 29g | Fiber: 6g
Tried this recipe?Mention @Divalicious_Recipes or tag #divaliciousrecipes

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  • Reply
    August 31, 2019 at 10:45 am

    Wondering that I havent seen anybody asking about the lack of water in this recipe. >>>> Just cant wait to try all your breads.
    Thanks for all your great inspiration

    • Reply
      January 8, 2020 at 7:58 pm

      You are absoluatly right! This recipe needs water! I tried it and my bread was very chunky. We should add some water but I do not know exactly how much?

  • Reply
    July 4, 2019 at 9:21 am

    The ingredients do not list apple cider vinegar, but it’s mentioned in the instructions. How much? Thanks, and can’t wait to try this!

    • Reply
      Angela Coleby
      July 4, 2019 at 6:44 pm

      It should be a tablespoon. I’ll update the recipe, thank’s for letting me know and happy baking!

  • Reply
    Maggie Alvarez Calmels
    March 3, 2019 at 12:09 pm


  • Reply
    November 17, 2017 at 10:54 am

    Could just whole eggs be used? Why 3 egg whites and 2 whole eggs?

    • Reply
      Angela Coleby
      November 17, 2017 at 12:23 pm

      I didn’t want the bread to be too “eggy”. You could try it with whole eggs.

  • Reply
    Project Wellness Now
    November 22, 2016 at 6:18 pm

    Looks fantastic! I’ll make it for sure since I’m not crazy about store bought GF bread.

    • Reply
      Angela Coleby
      November 22, 2016 at 7:35 pm

      Hope you enjoy it!

  • Reply
    November 7, 2016 at 2:55 pm

    Thank you. Will have to make this one.

  • Reply
    November 7, 2016 at 2:17 pm

    Looks delicious. I should be able to grind the hazelnuts myslef? My add a few dark chocolate pieces.

    • Reply
      Angela Coleby
      November 7, 2016 at 2:23 pm

      Absolutely yes to grinding the nuts yourself and a big hell yeah to the chocolate pieces! 🙂

      • Reply
        November 7, 2016 at 2:31 pm

        Your site is a blessing to our new way of eating.
        What do you do with the left over egg yolks? I chuck together a form of seed bars.
        I am Looking for new ideas. My husband cannot eat any refined sugar or carbs. So nothing in the grains.

        • Reply
          Angela Coleby
          November 7, 2016 at 2:44 pm

          Thanks! I make my own mayonnaise and also use them in a coconut flan recipe called Quindim. It’s a Brazilian dessert. Enjoy!

          • Karen
            November 8, 2016 at 7:34 pm

            Hi Angela
            I made the Quindim.
            Absolutely wonderful with a dollop of whip cream .
            I cut the sugar to 2 tablespoons.

          • Angela Coleby
            November 8, 2016 at 7:49 pm

            Oooh – cream with it sounds a great choice! Glad you enjoyed it!

  • Reply
    November 7, 2016 at 7:00 am

    Is it possible to substitute hazelnut flour with either rice flour or almond meal?

    • Reply
      Angela Coleby
      November 7, 2016 at 10:15 am

      You could but you may want to add some sweetener to it since the hazelnut flour gave the bread a sweet taste.

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