Coconut-Flax Bread

Okay, I have officially impressed myself. This bread has rapidly become a staple item in my house, and That Nice Boy I Married and I regularly eat Yummy, Scrummy Toast (YST.) With good pastured butter, of course.

The Coconut Bread Mark II is awfully good, but it's somewhat sweet, and quite coconutty; we found we didn't much like it in grilled cheese sandwiches, or with fried eggs. Something about the flax makes this more "grainy" tasting, and cuts the sweetness. This is great with fried eggs! Come to think of it, I should try it in grilled cheese sandwiches tonight.

I played with the recipe quite a bit. While I didn't come up with a bad batch, this version is the best:

Coconut Flax Bread

Grain-free, gluten-free, delicious! Buttered toast is a staple again in my house.

1 cup Coconut Butter
1/2 cup flax seed meal
1 tablespoon glucomannan, guar, or xanthan
1 teaspoon erythritol -- (Not essential, but I think it improves the flavor)
1 1/2 teaspoons baking soda
1/2 teaspoon salt
3/4 cup water
2 tablespoons cider vinegar
4 eggs

Preheat oven to 350. Grease a loaf pan -- standard, not super-huge; the opening on mine is 8 1/2" x 4 1/2".

In your food processor, with the S-blade in place, combine the coconut butter, flax seed meal, glucomannan, erythritol, baking soda, and salt. Pulse the processor to combine everything evenly -- scrape down the sides and pulse a little more; you want a very even mixture.

In a glass measuring cup, combine the water and the vinegar. Have this standing by the food processor.

Add the eggs to the food processor, and pulse to combine. Scrape down the sides again!

Now turn the processor on, and pour the water and vinegar mixture in through the feed tube. Run till it's a smooth batter -- again, you may want to scrape down the sides.

Pour/scrape the batter into the prepared loaf pan. Bake for 45 minutes, then turn out on a wire rack to cool.

This slices beautifully, and can be sliced thick or thin. I get about 20 slices per loaf, so that's what I calculated on.

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20 slices, each with: 83 Calories; 7g Fat (70.0% calories from fat); 3g Protein; 4g Carbohydrate; 3g Dietary Fiber, 1 g usable carb.

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The flavor of this bread is

The flavor of this bread is amazing. Even my grain loving husband liked this bread. It did fall a bit when cooling, but I am going to pay with the recipe and see if I can change that. I will let you know.

Coconut flax bread

This bread is AMAZING! I purchased your Fat Fast cookbook and have been making 1 or 2 loaves a week. For your readers who are having problems I suggest using 4 cups of flaked coconut rather than coconut butter. I have the best luck with the big coconut flakes, but have made good loaves with the smaller shredded coconut. When I use the smaller stuff I use 3 and a half cups Instaed of four. I let the dry ingrediants blend for quite a while and the coconut flakes become like butter. I strongly encourage your readers to keep trying this recipe especially of they miss bread. It is so very worth it! Sandwiches, buttered toast with fried eggs...yum!

Fell flat and gummy in the middle

Hi Dana,
Just tried this recipe and it rose beautifully. I took it from the oven at 45 min. It looked perfect until I touched it, then it collapsed to about an inch, as others have said.
It was also really gluey near the bottom.
I used Xanthan gum and my eggs were jumbo.
Any suggestions?
Maybe bake for an hour?
The top crust tasted great and I would love to make this work.


Hi Dana,
I just made your coconut bread using the recipe from the Fat Fast recipe book. I'm excited for it to come out of the oven!! I've been looking for shredded coconut for several months to make the butter and just when I found a good source for it, I saw the recipe to just make it with the shredded coconut. I have a question, though, my finished batter was the consistency of modeling clay. I literally had to scoop it out, put it in the loaf pan and mold it into shape. Is that normal? I checked everything twice so I know the ingredients and amounts were exact, but your directions say "Pour/scrape" the batter into the loaf pan and mine was nowhere near pouring. I did notice that the baking time is much longer than on this recipe with the coconut butter, so it shouldn't fall when it is done, but the consistency is really worrying me.
Thanks for all you do, lost 3.5 pounds on 4 days of the Fat Fast this week...THANKS!!

Ingredients - where to get

I am new to this and have googled some of these ingredients but don't know if I can get in a health food store or grocery.
Where can I get glucomannan (is this the capsules u can buy?), guar, or xanthan, erythritol (can I just use truvia?)

Thanks a lot for any input!!!

Bread Recipe

I made the bread, and it was everything that you said it would be. I believe that many low carb quick breads collapse if the pan is too large, though a little extra baking powder may help.

Bread Recipe

I just used your standard loaf pan. Is that what you used? I can't seem to get mine to rise. So want this to work! :-D

Just made this....awesome!

I am on the wheat belly diet for 4 months now (lost 60lbs so far). Before the diet, I was the sandwich king, everyday I had to eat a sandwich. well having no bread for four months and then trying this, amazing. I did have trouble the first time with coconut oil instead of butter. I went with the peanut butter ( had only 3 eggs left too) and it worked perfectly. Just had a piece with butter on it...delicious! Firm, soft and cuts like wheat bread.

Help! My Bread Keeps Falling!!

Hi Dana, I have tried this bread recipe twice now and can't figure out why my bread keeps falling after it is cooked. The fist time I tried I figured it was because I used coconut oil instead of coconut butter. I saw your comments to someone else that tried that. However, I bought coconut butter and tried again last night. After the 45 minutes the loaf looked wonderful, tall, brown, smelled great, but when you touched the loaf it jiggled. So I cooked it for another 20 minutes. It still jiggled a little bit so I put it on another 20 minutes and then it didn't jiggle anymore. I took it out to let it stand to cool, but it fell almost flat. When I cut into it the entire insides were goo...I REALLY want to make this bread! I would love to be able to have a grilled cheese! :-) Can you tell me what I am doing wrong. I used the exact items in the recipe as well as the amounts. Well actually I used Xylitol instead of erithitol. Cooked it at 350....


OK, did anyone else's bread start looking great but then deflate to about 1inch tall? Mine was kind of lumpy because I didn't smooth out the top, but ended up looking like a deflated Quasimoto bread loaf. I baked it for 10mins longer because it wasn't done, but when the knife came out clean I took it out. Still kind of raw at the bottom, and I have an oven themometer so I know my temp was correct.
The Coconut Butter is pretty spendy, so I can't really afford to keep experimenting and hope for the best.

Bread machine

Hello Dana,
I would like to say I love your new Paleo cookbook! I just got it yesterday. I hope in the future you will write a Wild Game ( North America) slow cooker, cookbook. There are lots of grass fed wild game animals :turkey, geese, ducks, deer, moose etc., but few slow cooker books. Here is my question.

Just before I found Paleo, I purchased a beautiful bread machine. I do not want to sell it or give it away. Do you have any Paleo/Primal bread machine recipes? Thank you.

Using xanthan

I followed the instructions using 1 Tablespoon of xanthan gum.
I don't have a food processor, so I stirred the dry ingredients together, and cut in the coconut butter with a pastry blender. Then I used a mixer to blend in the eggs, one at a time, and then added the vinegar/water, carefully.

The bread rose beautifully in the pan while it was baking but after 45 minutes, the loaf was still damp in the center, so I left it in the oven for another 10 minutes. A toothpick appeared clean when I pulled it out, so I took the loaf out of the oven. The loaf collapsed as soon as I turned it out of the loaf pan. Should I have baked it even longer? The part that didn't collapse tasted good, so I'm willing to give it another go. Or should I get some glucomannan and try it that way.

I should have used my oven thermometer

The temperature display on my nearly new range is off by about 40 degrees F. Right now, I have the oven set for 400F and the thermometer reads 360. So my try at this bread was way underbaked and I'll try again with a hotter oven. I'm also thinking that I'll try the peanut butter version mentioned in the comments here as that sounds good too!

Peanut Butter Bread

I tried this with the peanut butter instead of coconut butter and it is rather tasty. I sliced it very thin and toasted it. It came out nice and crispy (the holy grail in LC). I tried it with some SF Strawberry and it was good. I also tried it with a little pb that melted from the hot bread and it was good.

The bread slices beautifully and sticks together. It rose about 2 1/4 inches high. Is that about what I should have expected?

It is probably not as versatile as the above mix but a fun alternative. Almond butter might be less flavorful and give a more neutral flavored bread.

Least expensive alternative

I buy "coconut cream" made by "It's Organic!". This is exactly the same stuff as coconut butter. It comes in a box which is a plastic wrapped box of solid coconut butter. The cost is about $2.99 for 7 ounces--very reasonable.

I used to make my own coconut butter, but this is less hassle for little money.

Chomp, chomp ;-)

Well, that was tasty! I made it last night and it was very good and held together well (it was kind of late when I pulled it out of the oven, so I only had a tiny taste then and ate some today.) I could slice it thin without it crumbling, too.

I have never been able to make coconut butter in my food processor, but my VitaMix does a wonderful job with it. I think maybe the food processor takes a little longer, and I have never been known for my patience. The coconut butter I've bought from anywhere but Tropical Traditions has been kind of gritty, but when I make it myself using coconut powder from the local Indian supermarket, it's excellent and much less expensive!

Anyway, back to the bread. I didn't have any glucomannan, so I used half as much Xanthan (I know you didn't say to use half, but I am pretty familiar with how the two react when I use them; it was an "executive decision.") Turned out perfect.

The only thing I wish this bread had is the smell of yeast. I know it won't rise like a yeast bread because there's no gluten to hold it all together, but the bread was high enough to suit me, if it only smelled a little bit like yeast! Of course, I could hardly expect to smell like something that wasn't even in it, so I wonder if there's any possibility that if I added yeast, it might retain the odor? Have you ever tried that with any other bread substitute?


How about adding a little nutritional yeast to the recipe? That would give it a lovely yeasty smell!

Nutritional Yeast

Try it, and report back!

I'd love to, but I have

I'd love to, but I have recently discovered I'm allergic to it! I have used it in other low carb bread recipes with success in the past. Just throw a some flakes in the recipe. You don't have to let it sit at all.


Huh. Interesting question. I'm thinking you'd have to let the batter sit with the yeast in it for an hour or two to get a pervasive yeast aroma, but then I'm wondering what happens with the baking soda/vinegar mix? They're an immediate reaction, that's why I add the vinegar water at the very end, then hustle the bread into the oven.

I could try making the batter with, say, everything but the vinegar and half the water, adding a bit of yeast. Let it rise for an hour or so -- probably won't rise very far, but should get bubbly, at least -- then stir in the rest of the water and the vinegar, pan, and bake.

Worth trying.

Coconut Flax Bread

Dana, Not being a huge coconut fan, I tried to make the bread with butter. I also used the Xanthan not glucomannan. It looked gorgeous when I took it out of the oven with a rounded breadish top and everything. It promptly collapsed and sunk to about an inch high. Being an optimist, I let it cool overnight sliced the misshapen mass and popped it in the toaster oven. Oddly enough the little super buttery (insert downright oily)slices were tasty. Do you think another type of fat would work?

Coconut Butter versus Dairy Butter

Dee, you've made a common error -- you're assuming coconut butter is the same thing as coconut oil, and can be subbed with another fat. It's not the same thing at all. Think "peanut butter" or "almond butter" -- coconut butter is coconut meat ground to a paste. Very different from coconut oil.

I do think another sort of nut butter would work; I got the idea for this from a recipe for bread made from almond butter. Give it a shot, and let us know how it works out.

Peanut Butter Bread

Dana, Thank you. I will try it and let you know.

Coconut Butter

Hi Dana,
I didn't copy the instructions for the coconut butter before but I remembered seeing it so I hunted it down. :) May I suggest that you put a link to how to make coconut butter in your recipe for people who may have missed it, or forgot to copy it, the first time.

I have it in my recipe file now. This bread looks very good. Can't wait to try it. By the way I'm about half way through the 300 slow cooker recipes book, yes I do read new cookbooks cover to cover. Guess I'll have something to keep me occupied if I lose power today. #frankenstorm

I only have a dinky food

I only have a dinky food processor; would this work in a Kitchen aid mixer?

Kitchen Aid

I think it would, except that you won't be able to make your own coconut butter. Or, at least, I don't know if you will. I've never tried it in my dinky food processor. (I do have one. The result of being a cookbook author: I currently have three food processors and three slow cookers in the house. Also a meat grinder, three deep freezers, a deep fat fryer -- just a ridiculous quantity of cooking stuff, especially for a two person household.)

Anyway, yes, I think you could mix up the bread in your Kitchen Aid.

Did someone say grilled cheese?

Oh my, I have missed my grilled cheese sandwiches. Going to have to try this for that. Thanks so much for coming up with this. I don't normally do much in the way of bread substitutes, but I think I'll give this one a try.

Thanks, Dana!