Keto bread

Last Updated on December 15, 2019 by Afifah Hamilton
Read Time: 3 min

✓Low-carb ✓Gluten-free ✓Grain-free ✓Ketogenic (ratio: 3.1) ✓Cow dairy free*
(*If using goat’s butter)

At last – something to dip in your boiled egg on Easter Sunday!

I have made this loaf three times now, and it is a revelation. It is low-carb very high-fat, gluten free, and suitable for a ketogenic diet. For those that need to be on such diets this is a game changer, and will make the preparation of ketogenic meals so much easier. The large amounts of coconut in this recipe will provide a good dose of medium chain fatty acids raising ketones and boosting brain function too.

What is remarkable when you look at the ingredients list is that it works at all. At first sight it appears to have no wheat-equivalent component to provide the ‘bready’ texture. For example, in my almond loaf the ground almonds are clearly the flour substitute, but in this case – all the ingredients are liquid! Yet amazingly, this loaf has a texture closer to bread, and less cake like, than the almond loaf. Even when cut quite thinly it is strong enough to spread butter on, and dips into egg without breaking. You can see how well is slices in these photos. Granted, these were slices of the crust end to my last loaf, but just look at the photos further down and you will readily trust what I am saying.


Whilst this loaf has a mild background coconut flavour, the moment you put anything on it, apart from simply butter, which is delicious enough, you will quickly forget that it was made with coconut at all. Give it a go and let me know what you think.

This recipe is modified from one I found on the internet which used coconut butter – an expensive finely-blended product that comes in a nut-butter jar. I tried it that way first and it worked a treat, but I have now perfected it using standard creamed coconut, which is easily available from most supermarkest, and is less than half the price of the coconut butter. One issue to watch out for is that as the creamed coconut cools the batter gets rather stiff, so if your blender isn’t man enough you might have to finish the mixing by hand. It happened to me once but it still turned out perfectly.

Recipe – 1 large loaf – e.g. 8″ x 5″ x 3″, 800g (22 thin slices)

Eggs, 8, whole, shelled
Creamed coconut, 400g (two standard 200g packs), melted in their packets
Butter, 90g, (or ghee) melted
Raising agents, premixed:
1/3 tsp tartaric acid
2/3 tsp bicarbonate of soda
1/4 tsp salt

Thoroughly grease a tin (roughly 8in x 4in), especially the base, or you could line just the base with baking parchment to ensure easy removal from the tin.


Place the unopened plastic sachets of creamed coconut in a bowl of very hot water to melt them. Make sure they are fully liquid and hot when you use them. You may need to replace the hot water at least once to ensure this. Melt your butter or ghee in a pan on a gentle heat so as not to scorch it.

Whizz up the eggs in a blender. Keep it running and add the warm melted butter.


Add the melted coconut by snipping open the sachets and pour them into the mix with the blender running. (Make sure they are piping hot, otherwise they may be too stiff to blend)

Finally add the pre-mixed raising agents and salt and blend the mix thoroughly.


Pour the batter into the previously greased tin, and smooth the top flat with a knife.

Bake in a pre-heated oven at 150° for 40 minutes.


Remove from the oven and leave to cool in the tin for ten minutes then turn out on a rack and allow to cool completely.


Take care – this is an energy dense beast! At 500 kCal/100g its about twice the calories of the same weight of white bread, so cut slices thinly – they will be filling.


Macronutrients per 100g (1/8 loaf)
P: 11g C: 4g  F: 47g   Ketogenic Ratio: 3.1  Energy: 500 kCal/100g

I’d be really interested to know how you all get on with this one. Please leave your comments below, or email me photos of how you are using it and I’ll add them to this post.



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