Yay, I finally made keto bread for the first time! This recipe was purely an experimental attempt. I didn’t use that much coconut flour initially but because it soaked up all the liquid (egg) too quickly, I decided to add macadamia milk to give it more moisture.
Tasty when paired with spreads
Ended up pouring too much milk and hence I had to add even more coconut flour, lol. But I was glad the end result came out good. In fact, it was pretty tasty. 😋 The texture was like a combination of mashed potato and scone. A little crumbly but moist. And it paired really well with peanut butter or kaya/coconut jam (get the unsweetened version if you’re on a keto diet). I used Adams 100% Natural Peanut Butter and Glory No Sugar Added Nonya Kaya. Both products can be found at any major supermarket in Singapore.
I kept the leftover slices in the fridge and ate them 2 days later. Heated them up in the microwave and had them with tuna mayo. It was delicious! The bread was still soft and wasn’t dry at all.
Where to get coconut flour in Singapore
If you’re wondering where you can get coconut flour, well, you can find Bob’s Red Mill brand of coconut flour online at iHerb, FairPrice On and Lazada. Mustafa Centre and some premium supermarkets like Cold Storage, Market Place also carry the product. Price is about S$9.90 for a 453g pack.
Low carb & gluten-free baking
Coconut flour is a much healthier flour compared to white flour or processed wheat flour because it is low in carbohydrates and is gluten-free. It’s also low in GI so it doesn’t cause a spike in blood sugar level.
Other healthier options also include almond flour and flax seed meal which I will again experiment with and will share the recipes if my bakes turn out successful too. 😄
- 125g coconut flour
- 5 large eggs, cracked & separated
- 350ml unsweetened macadamia milk
- 115g unsalted butter, melted & cooled
- 1/4 tsp sea salt
- 1/2 tsp xanthan gum