Coconut Butter Bread Mark II

The first Coconut Butter Bread was quite tasty, but crumbly. The chia and glucomannan add moisture and cohesiveness.

Coconut Butter Bread Mark II

1 tablespoon chia seeds
1/4 cup warm water
1 cup Coconut Butter
7 eggs
1 1/2 tablespoons cider vinegar
3/4 teaspoon baking soda
1/4 teaspoon salt
2 teaspoons glucomannan

In a custard cup, combine the chia seeds and warm water. Let them sit for half an hour.

Preheat oven to 350. Spray a modest-sized loaf pan with non-stick cooking spray, or grease it well, or line it with parchment (I tried this, but found it too cumbersome -- but I know people who do it).

Now combine everything, including the soaked chia seeds and their liquid, in a mixing bowl, and mix very well -- I used an electric mixer for a minute or two. Pour batter into prepared loaf pan.

Bake for 40-45 minutes, until golden, and until a bamboo skewer inserted in the center comes out clean.

Tip out on a wire rack to cool. Store in a plastic bag in the refrigerator.

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Assuming 20 slices, each will have: 69 Calories; 6g Fat (72.6% calories from fat); 2g Protein; 2g Carbohydrate; 1g Dietary Fiber; 1 g usable carb.

NOTES: Chia seeds are popular for sprouting, and not just on Chia Pets. Look for them at your local health food store.

Glucomannan is a finely milled soluble fiber, similar to guar or xanthan. Also available at health food stores. I haven't tried the recipe with guar or xanthan, but I think it likely they'd work just fine.

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Coconut Flax bread

I have made this twice and both times in has deflated as it cooled. The first time I used purchased coconut "manna" from whole foods. The 2nd time I used homemade coconut butter. I verified the temperature of my oven the second time and baked it longer. Any thoughts on why this is happening?
I am using a stoneware loaf pan not a metal one. Do you think this has anything to do with it?
I used the food processor and followed the instructions to the T.
Should I leave it in the pan for a while before turning it onto the rack?

Thank you

Pecan Sandies

I am a schoolteacher and I celebrated the end of this first grading period by making the pecan sandies on page 504. I am down 8 pounds in 4 weeks. My hubby is diabetic and I am tired of losing and gaining the same 20 pounds. How on earth did you come up with protein powder to replace flour? Sheer genius! I am freezing the cookies. Next, I will try the fudge. You have made low carb eating fun! I have no fear of the coming holiday season. I plan to keep on losing weight.

Dana's Brownies

Hello Dana,
I just made the brownies. I am pleasantly surprised. I used chocolate whey powder instead of the vanilla whey. I also purchased a bag of coconut flour for future use. My store did not have the erythritol so I got the xylitol. Have you tried radishes in the place of potatoes for hash browns? I found the recipe on lowcarb360. I am really committed to this low carb lifestyle. I know it works and I know it is better for my health. I want to dance at the weddings of my great grandchildren. Blessings to you for your info and insight!

Gingerbread recipe

Hello Dana,
I just tried the gingerbread recipe from 1001 low carb recipes and I am so thrilled. It is delicious. I am working my way through the dessert recipes trying to get the jump on the holidays filled with full carb temptations. Do you have a recipe for turkeyy dressing/stuffing? Can I replace the regular cornbead with almond meal no sugar bread cubes? Thank you for your honesty and inspiration.

Gingerbread and Stuffing

Hooray! Thanks for buying my book; I'm glad it's helpful. Now I want gingerbread.

Being an unregenerate Yankee, I grew up on wheat bread stuffing, but I see no reason why you couldn't use a nut-meal based "cornbread" in your usual recipe. However, I have to tell you that I have had stuffing made from, believe it or not, pork rinds, and it was wonderful. You'll find a pork rind stuffing recipe here, along with one for "Better Than Bread Stuffing." Rani Merens, who wrote the article, is a terrific cook; while I haven't tried these recipes myself, I am confident in recommending them.

Oh, and did my recipe for Apple Walnut Dressing make it into 1001? It's good, too.


My husband immediately proclaimed this Damn Good Bread! I agree! I didn't have chia seeds and needed the bread tonight so I omitted them and the water (my apologies for not trying the recipe exactly as written the first time) and the thickener I have is guar gum so I used 2 t of that.

The texture was sliceable yet moist. The bread is delicious too. We ate is with a cream cheese based pumpkin spice spread I made.

I never would have thought to put vinegar in it and I am curious why you chose to do so.

I used Artisana brand coconut butter and my nutritionals came out a little different from yours, mainly the calories. Per and 1/20th recipe:

101 calories
3 g carbs (2 are fiber)
9 g fat
3 g protein
103g sodium

Awesome job! :D

Why Vinegar?

Because an acid is needed to make the baking soda react and fizz up. :-D

What is coconut butter? i

What is coconut butter? i have coconut oil, but am not familiar with this butter. Also, can someone describe the taste of this bread? With these ingredidents, I just can't imagine what it tastes like!

Coconut Butter

Coconut butter is to coconuts what peanut butter is to peanuts or almond butter is to almonds -- just coconut meat ground to a paste. You can buy it at health food stores (or online, like everything else on the planet), but it's pricey. I make my own from $3/lb bulk shredded coconut from the health food store -- takes about 15 minutes in a good food processor. Just fill the food processor with nice fresh shredded coconut, and run it for about 10 minutes. Scrape down the sides and run it for another 5-10, till you have a finely ground paste -- mine flows in the bottom of the food processor. (That's because it's warm from processing. It stiffens up a bit as it cools.) Store in a snap-top container.


Just wanted to let you know, this bread is a huge hit at my house, and also with several friends who have tasted it over here. It answers all those criticisms from people who can't imagine eating low carb because they would miss bread so much.

At this moment I am eating it warmed up a bit with a slice of brie on top. Yummm.


Damn, that sounds good. Thanks for the idea!

Chia seeds

I am assuming they are not a mandatory ingredient???

Chia seeds

Actually, I think they're kind of important. I added them because my first coconut bread was very crumbly. When soaked in water, chia seeds make a gel; it makes the bread hold together, and adds a lot of moisture. You could try it without -- I also added more eggs and the glucomannan, so that might keep the bread from falling apart -- but the chia seeds definitely have a function in the recipe.

Chia seeds

Okay, thanks!


You can get it here. The powder lasts forever! I still have mine from several years ago and I'm looking forward to trying this bread recipe.


I haven't been able to find the glucomannan in any of my local health food stores, but we do have a new Whole Foods in Des Moines where I can look.

I have xanthan, though. Do you have a recommendation on the amount to use? I've only used it to thicken sauces.

Thanks for continuing to work on this recipe.


Again, I haven't tried it, but I'd do a one-for-one substitution for the glucomannan.