If you've ever been non-keto, I'm willing to bet one of the things you miss from your old life is bread. I'm happy to report that it's time to kick that nostalgia to the curve. Our coconut keto bread is toastable, spreadable, sandwichable, and so delicious you'll be licking the crumbs off your plate.
Coconut Keto Bread
Serves: 4 // Prep Time: 50 minutes
INGREDIENTS
5 eggs
1/2 cup coconut milk
3/4 cup coconut butter, melted
1/2 teaspoon of salt
1/2 teaspoon of baking soda
INSTRUCTIONS
Preheat oven to 300 degrees Fahrenheit
In a large bowl, combine all ingredients until smooth.
Pour mixture into a lined/greased bread tin and bake until it is cooked through in the middle. You can use a toothpick or a knife to test this, but it should take 35-40 minutes.
Remove from bread tin onto a cooling rack. Allow to cool for 15-20 min before slicing.
NOTES
I like to line my bread tin with parchment paper and grease the inside of the paper with coconut oil for easy removal. Then, you can easily wrap your bread in the same parchment paper it was cooked in. I recommend slicing it and consuming immediately.
This bread will keep in the fridge for a few days. If storing longer, slice it, freeze it, and use as needed.
Feel free to use this recipe as a base to explore! Add nuts, seeds, or vegetables for a heartier version.
If you don't like eggs, you will not like this bread - it does have a slightly "eggy" taste and texture :)
I hope you love this recipe as much as I do! When you decide to make it, comment below, let us know what you think, and post a photo on Instagram with the hashtag #besynchro so we can see it. Can’t wait to connect!
Stay Synchro,
Sandra
