Coconut Flour Sandwich Bread

This is a very quick and easy bread, but be warned, coconut flour is THIRSTY which means it needs lots of liquid (usually eggs). In this recipe, I LOVED how the texture came out but I also used 2T of the monkfruit syrup and 1 dropper of stevia, but you can do as it states below or leave out completely…just know it may be a bit drier with no other liquid than the eggs. 
Coconut flour can also be very bland, and I like mine a little on the sweet side which is why I sweeten it. If you don’t sweeten but want to add some seasoning, try rosemary, oregano, thyme, or slap ya mama, or heck, all of them! Go crazy and let us know what variation you come up with! 
I put on an open-face sandwich with 2 slices of the bread (about 1/2 inch thick slices (and it was very filling). Not large slices but enough for a simple open face and really tasty! 


    • 6 organic eggs, at room temperature
    • 1/2 cup coconut oil, melted and cooled
    • 2-3 T Lakanto monkfruit syrup or 1-2 droppers (liquid is about 1/2 way up dropper) of SweetLeaf stevia (optional).
    • 3/4 cup coconut flour
    • 1 T arrowroot powder (optional, makes a lighter loaf)
    • 1/2 tsp sea salt
    • 1 tsp baking powder (homemade)



    Preheat oven to 350 F.


    Use a medium bowl, mix eggs, coconut oil and syrup or stevia (if using).


    Mix until all the wet ingredients are combined.


    Add coconut flour, arrowroot powder, baking powder and salt to the wet mixture and mix until the batter is lump free.


    Allow the batter to sit for 5 minutes.


    Scoop batter into a greased bread pan (I used a medium bread pan, 7 3/8″ x 3 5/8″ x 2″).


    Bake bread until the top is golden brown and a toothpick inserted into the middle comes out clean, about 30-35 minutes.

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