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Keto Coconut Flour Sandwich Bread - Soft, Simple, and Satisfying

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Prep Time 10 minutes
Cook Time 40 minutes
Total Time 50 minutes
Servings: 12 servings
Ingredients Method

Ingredients
  

  • 6 large eggs, at room temperature
  • 1/2 cup coconut flour (scoop and level; don’t pack)
  • 1/4 cup psyllium husk powder (fine powder; not whole husks)
  • 1/4 cup avocado oil (or melted butter or ghee)
  • 1/2 cup unsweetened almond milk (or coconut milk from a carton)
  • 2 teaspoons baking powder (aluminum-free if possible)
  • 1/2 teaspoon baking soda
  • 1 teaspoon apple cider vinegar (helps lift and reduce eggy taste)
  • 1 teaspoon fine sea salt
  • 1–2 teaspoons granular keto sweetener (optional; rounds out flavor like classic bread)

Method
 

  1. Prep your pan: Line a 8.5 x 4.5-inch loaf pan with parchment, leaving overhang for easy lifting. Lightly grease the sides.
  2. Preheat the oven: Set to 350°F (175°C). Place an oven rack in the lower-middle position.
  3. Whisk the wet ingredients: In a large bowl, whisk eggs until smooth and slightly frothy, 30–45 seconds. Whisk in oil (or melted butter), almond milk, and vinegar.
  4. Combine dry ingredients: In a separate bowl, whisk coconut flour, psyllium powder, baking powder, baking soda, salt, and optional sweetener until evenly mixed. Break up any clumps.
  5. Bring it together: Sprinkle the dry mix over the wet ingredients. Stir with a spatula until fully combined. The batter will thicken quickly as the coconut flour and psyllium absorb liquid.
  6. Rest the batter: Let it sit for 3–5 minutes. You want it thick but spreadable, not dry. If it’s too stiff, whisk in 1 tablespoon more almond milk.
  7. Fill the pan: Scrape batter into the prepared loaf pan. Smooth the top with a damp spatula, rounding it slightly for a nicer dome.
  8. Bake: Bake 40–48 minutes, until the top is golden and a toothpick comes out clean or with just a few moist crumbs. The loaf should feel set in the center.
  9. Cool properly: Cool in the pan for 10 minutes. Lift out using the parchment and transfer to a wire rack. Cool completely—at least 1 hour—before slicing.
  10. Slice and serve: Use a sharp serrated knife. Slice thin for sandwiches, thicker for toast. Toasting improves texture and flavor.