Another week, and I’m still sticking to my temporary ketogenic diet. Of everything I’ve been cutting out, I’ve really been missing bread. Sourdough is unfortunately, not an option. I’ve tried a couple of different recipes and am pretty happy with this keto coconut flour bread loaf.
Not only is it ketogenic, it’s gluten free as well if that’s the option you need. There’s very little flour in the recipe so the consistency is more a batter than a dough.
I’ve used xanthan gum as a gluten substitute to thicken and stabalise the mixture. The combination of the bicarbonate of soda and apple cider vinegar causes a ‘fizz’ that makes the bubbles and, along with the yeast, gives the rise. The uncooked loaf is pretty wobbly so be very, very careful when putting the tin in and out of the microwave and into the oven – the bubbles burst and the rise can collapse easily.
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- 1tsp sugar
- 7g/¼oz active dry yeast
- 200ml/7fl oz warm water
- 75g/2⅔oz coconut flour
- ½ tsp xanthan gum
- ¼tsp bicarbonate of soda
- pinch salt
- 3 eggs, beaten
- 1½ tsp apple cider vinegar
- Line a 1kg/2lb loaf tin loaf tin with parchment paper
- Put the sugar and yeast into a measuring jug and pour over the warm water. Stir until there are no lumps left
- Set aside and allow to proof for 10 minutes. (Ensure the yeast mixture is bubbling before you add it to the dry ingredients otherwise the loaf won't rise properly)
- In a separate mixing bowl, add the coconut flour, xanthan gum, bicarbonate of soda and salt. Stir until well combined. Make a well in the centre
- Pour the beaten eggs, apple cider vinegar, and proofed yeast mixture into the well in the dry ingredients
- Combine with a spatula until everything is combined together and there are no lumps
- Pour into the prepared loaf tin
- Fill a microwave-safe mug with water and heat in the microwave for 2 minutes or until it boils
- After the water is heated, add the loaf tin, uncovered, to the microwave with the mug of hot water
- Leave the loaf tin in the microwave (with the microwave off) with the mug of water for ½ an hour
- After ½ an hour carefully remove the loaf tin (you don't want the aerated batter to fall) and reheat the water for a minute
- Carefully replace the loaf tin to the microwave with the mug of water for another ½ hour
- Preheat the oven to 175ºC/350°F/Gas mark 4
- Remove the tin from the microwave carefully, the bread should have risen nicely
- Slide the tin carefully into the preheated oven and bake for 40-50 minutes or until a skewer inserted in the centre comes away clean
- Remove the parchment-covered loaf from the tin and allow it to cool completely on a wire rack before slicing and serving
- Try it toasted with butter or for cheese on toast
