Five Ingredient Coconut Flour Bread

DSC08971I have been trying many coconut flour bread recipes and so far, I like this one. It only consists of five ingredients and you basically just mix them together and bake. The texture though is very dense so I am not sure if this is for everyone. It has more of a cake texture than bread but I like it. I actually ate it with a blueberry jam and it tasted great. And then at dinner time, I instantly turned it into a dessert to serve to my husband by topping it with a store bought frosting, smart I must say.

This coconut bread was inspired from a recipe at

3/4 cup coconut flour
6 eggs
1/2 cup clarified butter (or melted butter)
1 tbsp agave nectar
1/2 tsp salt

Mix all ingredients together until there are no lumps. Bake at 350 degree F for 25-30 minutes. Serve and enjoy.

A reader posted the nutrition values for this bread, with a zero carb sweetener, not the agave nectar.

Calories 93.24
Fat 3.01
Carbs per serving 2.82 gms
Fiber 1.67
Carbs minus fiber 1.6
Fat 29%
Carb 12%
Protein 59%

67 Responses to Five Ingredient Coconut Flour Bread

  • Nancy says:

    I’d like to try this but there are some units missing. How much butter? 1 cup? And the salt, is that 1/2 Tablespoon? Thanks.

  • admin says:

    oh wow, sorry about that. That was an oversight, I wrote this early morning. I corrected it now. Let me know how it goes for you. Thanks.

  • mindy says:

    What size pan did you use?

  • Kay Heard says:

    On your Five Ingredient Coconut Flour Bread – do you not need baking powder etc?
    Want to make this today because I can hardly wait…..

  • Kat says:

    do you happen to know the carb count on this?

  • Ann says:

    Made this bread and is not too bad. I made some changes like I used only 4 eggs, seperated yolks from whites, I beat the whites and set aside, then beat the eggs till they changed color to pale yellow, added oil to yolks, then about 1/4 cup of the cream of the coconut milk, the cream rises to top of milk if left for a bit than just scoop out with spoon. THEN I addded sifted coconut flour, baking powder and baking soda, salt and some Agave nectar for a little sweetness. When all mixed well, I scooped out the stiff egg whites leavin the clear liquid out and proceeded to Blend or FOLD them lightly into batter( leave some whites folded for aeration, bake as above. I got moist texture althoug did not rise much but does not crumble and easy to swallow. Hope it helps those having problems :-)

  • Amanda says:

    Hi I have this in the oven right now. I was wondering how many carbs does it contain per slice?

  • Clytie Smith says:

    Wouldlike to see the recipes with nutritional values listed, Fa, Carbs, Fiber and protein.

  • gamf says:

    I am really glad to see some lovely recipes that I am busy printing off for coconut flour, my partner cannot eat wheat flour, what an inspiration to see so many yummy things to make.

  • Breanne says:

    I have this in the oven now… very excited to see how it turns out. I did modify a bit by leaving out the agave and adding erythritol and also pumpkin pie spice and cinnamon to the batter. Then I put crushed walnuts and more cinnamon on the top. Hoping for a sweet holiday/fall type of treat! We shall see shortly! I also added the nutrition facts (forgot the walnuts though). Based on 8 servings for a whole loaf each serving is as follows: Calories- 225 Fat-19 Protein-7 Fiber-4.5

    • Breanne says:

      carbs are 1.3 per serving

    • Breanne says:

      Just took this out of the oven and spread some organic raw honey on a warm piece, delish! I would probably add more pumpkin pie spice and cinnamon next time as the flavor is faint but this is a very tasty and enjoyable option since I am grain-free. Thank you for the recipe!

  • cheron says:

    Hi, is it 3 -4 cups of coconut flour or 3 quarters of a cup?
    I used 3 cups and my mix is bone dry, tried adding some milk to make it more like a batter but just checking?

  • Simone says:

    Thank you for this recipe. I’ve recently started eating grain free and I’m baking thus bread right now. I’m excited to try it. Coconut flour is hard to find around where I live so I was wondering if almond flour would work as well? Thank you

    • admin says:

      I don’t really bake with almond flour so i can’t answer you on that. I however know that coconut flour is lighter than almond flour so a 1:1 ratio might not work.

    • Anita says:

      You can make your own coconut flour using unsweetened desiccated coconut and water (makes coconut milk and coconut flour) if you google “homemade coconut flour” you/’ll find out how, it looks very easy.

    • You can find LOTS of coconut flour options on or Hope this helps

  • Steve says:

    you lost me when you said ‘store bought frosting’
    for shame.

  • Aubrey says:

    I am making this is it supposed to be a pour batter? Mine is quite like cookie dough batter. Im adding milk to make it batter like

  • Liso66 says:

    Thanks to someone in my diabetes group. She broke down the nutrition values for this bread.

    Calories 93.24
    Fat 3.01
    Carbs per serving 2.82 gms
    Fiber 1.67
    Carbs minus fiber 1.6
    Fat 29%
    Carb 12%
    Protein 59%

  • Looks great! I guess I will be getting up early tomorrow morning to get this into the oven so I can have some breakfast, can’t wait!

  • Pauline says:

    Hi, what is agave nectar?

  • cindy says:

    The coconut flour bread recipe, could you add yeast. This recipe sounds like it will be a heavy bread. I would love to find a bread recipe replacement.

    • admin says:

      I did not add yeast and it turned out okay. And yeah, the recipe is a little on the heavy side, the texture is dense too.

  • Andra says:


    Just tried this. Followed instructions but it has not worked. All I have is s pan full of crumbs?

    • Barbara says:

      You probably made the same mistake as I did: thought it was 3 TO 4 cups of coconut flour 😉 I had to throw it away, of course, it was exactly as you described. Then I reread the comments and someone made this question, it as supposed to be 3 fourths! I got confused because of the S added, “3/4 cupS”, not “3/4 cup”… But this was amazing, thank you soooo much for this recipe! I tried it already for the second time, ant this time adding cinammon, and it was also AWSOME :)

  • Mollie heard says:

    I followed the recipe to a T and it still has a cookie dough like texture?? And I’m also looking for sugar cookie recipe… My son and I are allergic to wheat and corn!!

  • Marcia Lee says:

    Thank you for your coconut bread recipe. I love the taste of bread, but I do not want to continue to use any wheat. I know I will be healthier to leave wheat products behind.

  • micha says:

    Can you substitute the eggs for anything in this recipe…I’m also allergic to eggs..and was looking for a great vegan friendly bread

  • karen w says:

    Can I use coconut suger or xylitol instead of agave

  • Diana says:

    Just wondering if you think I could use coconut oil instead of butter. (?)

  • Megan says:

    Just wondering…Is this a sweet sort of bread or something you could make savory sandwiches out of? :)

  • anu says:

    thanks for the refined flour and refined sugar free healthy recipe.

  • Pingback: Coconut Bread | Coconut Flour Recipes

  • Nancy Lindsay says:

    Made muffins instead of bread because I didn’t have a bread pan. I cooked for 25 minutes. Tasty but nothing like bread consistency. That’s okay when you weigh the benefits. I ate it with apricot jam. Yummy

  • Can you tell me what size”Small” loaf pan? Thank you.

  • HI;
    I have spent the last THREE hours searching the web for coconut flour pound cake recipes, all to no avail. I want a simple recipe with no “exotic ” ingredients like cream cheese, etc. I am food allergic. I am thinking something along the lines of coconut flour, coconut milk, almond flavoring, coconut oil, sugar – – NO AGAVE, please!, eggs, etc. (maybe even some bananas and choc chips), some coconut, etc. Anyone who can help me? Thanks!

  • QSP says:

    I baked it by following the recipe to the T. It was allowed to be cooled in the loaf tin overnight. I cut the bread into 8 slices and it was not crumbly. Since it smelled so good I ate too slices with a cup of coffee. It sure filled me up nicely til lunch. Am considering to add a cup of coconut milk and a tsp baking soda next time I make it again. A keeper! Thanks for sharing the recipe.

  • QSP says:

    An update on my second trial. It was original recipe + 1 cup of coconut milk, a tsp of baking soda and 1/4 cup crushed walnuts. The result was a JUST-LIKE-CAKE texture. I also replaced the honey with 1 Tbsp stevia/erythritol mix. LOVE IT!

  • Bek says:

    This is the first recipe I have made with coconut flour and YUM! Just served with lots of homemade butter from my thermie. Will be a staple in my LCHF diet, thanks!

  • Kate B says:

    I have not seen any comments or questions about making this bread without a sweetener of any kind. I don’t care for sweet bread and am looking for a bread I can use for sandwiches – it sounds like this one is fairly dense and does not crumble. I am just wondering if anyone has made it without sweeteners and how it tastes? (p.s. I was going to buy this bread at Whole Foods but it was $10 for a half loaf!! OUCH!)

  • Dale says:

    I found the recipe was way too moist. 30 minutes and 350 was not enough to complete baking. I added 5 minutes, then 10 and finally it took 50 minutes to do the job. By that time [the time it took to bake the interior so a fork could be withdrawn dry] the crust had started to brown excessively. Is there something about the size of the eggs I need to know.

  • Lan says:

    I really wanted to make actual bread, add 4 more eggs and a 1/4th cup of water and you will get a softer, bread-like texture. Has a dry after-texture though, but that simply comes with using coconut flour.

  • Paula Parrish says:

    Made this today with dates instead of any sweetener, and egg beaters rather than eggs, as that’s what I had on hand. Very tasty as well as very simple. Thanks for the recipe…my first use of coconut flour!

  • This has given me food for thought for creating my own coconut bread recipe, thanks for posting this.

  • Denise says:

    Can you use coconut oil instead of the butter?

  • Elizabeth says:

    Great tasting plus it stays together. This is my first 100% pure coconut flour recipe that didn’t turn out dry and/or crumbly and too fragile. The flavor is super good!! Very versatile like you said. I froze some to test and it freezes and thaws nicely! Thank you so much for this recipe!

  • Niko says:

    Hi, I live to make this but is it possible to have it written in Grams and milli -liters?
    I don t know the size of a cup, what means tbsp & tsp?


  • sharon says:

    Hi what can I use instead of eggs

  • Laura Haglund says:

    Skip the agave nectar. It is FRUCTOSE, no better than the corn syrup poison. Instant fat. Besides, bread shouldn’t taste like cake.

  • Katie says:

    Can anyone tell me how much a cup is? I tend to weigh things in pounds and ounces. Thanks.

  • Lori Crumb says:

    I am disappointed with this recipe because of the size. It is very small, and didn’t rise at all. Shouldn’t it have a leavening agent in it?

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