Bread (Coconut Flour and Protein)

This savoury Coconut Flour Bread has a wonderful light and fluffy texture. It's easy, delicious and makes great low carb and keto sandwiches. And it has only 1.6g carbs per slice.

⅔ cup coconut flour
½ cup whey protein powder
1 Tbsp. baking powder
¾ tsp. sea salt
¾ tsp. garlic powder
6 large eggs
⅓ cup extra-virgin olive oil, or butter, melted
6 oz cheddar, freshly shredded
¼ cup water
1 Tbsp. butter, melted (optional)
1 tsp. Everything Bagel Seasoning (optional)

Preheat the oven to 350°F (180°C/160°C fan, Gas Mark 4) and grease an 8x4” loaf pan. Line the bottom and long sides of the pan with a pieces of parchment paper with overhanging edges.

In a large bowl, whisk together the coconut flour, protein powder, baking powder, salt and garlic powder. Make sure to break up any clumps in the coconut flour.

Add the eggs, oil, shredded cheese and water and stir until well combined. If the batter is overly thick, add more water 1 Tbsp. at a time. The batter should be thick but scoopable and spreadable.

Spread in the prepared baking pan and bake 30-35 minutes, until the top is just firm to the touch.

Remove and brush with the melted butter and sprinkle with bagel seasoning, if desired. Return to the oven for another 3-4 minutes.

Remove and let cool about 30 minutes in the pan, then use the parchment paper to help lift the bread out of the pan before slicing.

Makes 16 slices.

Cook’s Notes: Storage Instructions: Store the bread, tightly wrapped, on the counter for up to 4 days or in the fridge for up to 10 days. You can also freeze this coconut flour bread for several months.