This keto-friendly coconut bread is very light and fluffy.
Preheat the oven to 350 degrees F (175 degrees C). Line a 9x6-inch loaf pan with parchment paper.
Beat eggs with an electric mixer in a bowl until thoroughly combined, 2 to 3 minutes.
Mix in coconut flour, butter, coconut oil, xanthan gum, baking powder, salt, and sugar substitute to the beaten eggs; beat until smooth and combined. Pour into the prepared loaf pan.
Bake in the preheated oven until a toothpick inserted into the middle comes out clean, about 45 minutes.
Per Serving: 234 calories; protein 6.5g; carbohydrates 7.9g; fat 20.1g; cholesterol 179.3mg; sodium 314.5mg.
The quality of the flour can make a real deal to your bread. Different makers do vary. Extra-strong or Canadian flours, which are bet higher in gluten, may give you a better rise than standard dough flours – especially if you’re making wholemeal dough , which not always rise as well as white bread.
To made this in a breadmaker , add all the ingredients to your breadmaker and follow the manufacturer’s instructions.
A bread first rising can be make in the fridge 24 hours . This slows down the time it takes to rise to double its size, giving it a deeper flavour. It’s also a great limit , as you can start it night before , then clear it off the next day.