EL Iberico

Kuala Lumpur

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  • Oxana Zhiber

Keto Coconut bread

Updated: Jun 20


  • 1 cup (128 g) coconut flour

  • 2/3 (85 g) cup flax seed meal

  • 1/4 (32 g) cup Pumpkin seeds 

  • 1/4 cup Chia seeds

  • 1/4 cup Sesame seeds

  • 1/4 cup Coconut flakes (sun.seeds)

  • 1 1/2 tbsp Baking powder 

  • 1 tsp Salt 

  • 12 large Eggs

  • 3/4 (96 g) cup butter

Preheat the oven to 165 °C.

  1. In a large bowl, stir together the coconut flour, flax seed meal, all the seeds, baking powder, and sea salt. Stir the melted butter into the bowl until crumbly and uniform.

  2. In another large bowl, beat the eggs until tripled in volume. Fold (don’t beat or stir!) the eggs into the batter. Wait a few minutes for the batter to thicken. Transfer the batter to the lined loaf pan, sprinkle more seeds on top (optional). 

  3. Bake the bread for about 50 minutes until browned on top. Tent the top with foil and continue baking for another 15-20 minutes.


Keto Coconut bread

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