‘Paleo’ Coconut Bread

paleo bread

‘Paleo’ Coconut Bread

If you’re expecting this bread to be just like your favourite sourdough, I’m afraid you are going to be disappointed. To be honest, this is my least favourite bread in this book. But I wanted to include a completely nut-free bread recipe and this definitely ticks that box! Don’t be alarmed by the number of eggs. Coconut flour is much lower in protein than wheat flour, so the eggs are needed to give enough protein in our loaf.

makes: 1 loaf
takes: 60 minutes
165g (6oz) coconut flour
2 teaspoons baking powder
1 teaspoon salt
250g (9oz) unsalted butter, melted
12 eggs, lightly beaten

1. Preheat oven to 180C (350F). Line a loaf pan approx 24cm x 12cm (9in x 5in) with baking paper.

2. In a large bowl, combine coconut flour, baking powder and 1 teaspoon salt. Make a ‘well’ in the middle of the flour.

3. Add eggs and butter in the well. Whisk to combine, but don’t stress if there are a few lumps.

4. Transfer the mixture to your prepared pan. Smooth the top.

5. Bake for 45 – 50 minutes or until the loaf is well browned and a skewer inserted in the middle comes out clean.

6. Remove from the pan and cool on a rack before eating.


dairy-free – replace butter with 1 cup light flavoured olive oil or other mild flavoured oil.

less ‘eggy’ – Use 6 whole eggs and 1.5 cups water.

sourdough-ish – Use 6 eggs + 350g (12oz) natural or Greek style yoghurt – won’t be paleo any more but still delicious!

more fiber – add a few tablespoons psyllium or ground linseeds (flaxseeds).

flavoured bread – feel free to add a few handfuls of your favourite flavourings like rosemary, roast cubed potato, seeds, nuts, roast garlic, caramelized onion.

fruit loaf – stir in a few handfuls of dried fruit. I love figs or apricots – but these will add sugar! Almonds are also good.

can’t find coconut flour? – I’m afraid you’ll need to find another bread recipe!

salted butter – skip the extra teaspoon of salt.

Shelf Life / Storage

Keeps for 1-2 weeks in the fridge or indefinitely in the freezer (slice before freezing for easier defrosting). Just warm in the toaster before serving.

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  • Hi Jules, I made this for the first time today because I am getting back on slow carb eating and sometimes need something bread-like. I love the texture and browning I got from the loaf. However, the egg flavor is a bit strong for me. Is there a way to substitute vegan vanilla protein powder (which I have only used as a supplement for smoothies so far) for some of the eggs? I am not vegan; I’m just curious.
    Thank you!

    • You know Mary I don’t think a protein powder would work very well here.

      But if you’re wanting to make it less ‘eggy’ flavoured you could use egg whites instead of some of the whole eggs. So maybe use 6 whole eggs and 12 whites – or 8 whole eggs and 8 whites (1 egg is about 1/2 white and half yolk). You could use the extra yolks to make omelettes or scrambled eggs or mayonnaise.

      The other option is to replace some of the eggs with water. As a start I’d replace the 12 eggs with 8 whole eggs + 1 cup water. BUT I’d add the water gradually so if it starts looking too watery don’t add it all.

      Let me know how you get on!

  • Jules, this bread is Saving My Life right now. I am on an elimination diet at the momnet and can eat this bread! I am especially enjoying it topped with frozen blueberries that I have heated till bubbling and liquidy. It’s like eating a very decadent piece of cake! Love it!!

    Thank you!

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