Keto Coconut Flour Bread

**Prep Time:** 10 minutes | **Cook Time:** 50 minutes | **Servings:** 10

## Description
Dense, moist bread made with coconut flour. Naturally grain-free and perfect for toast!

## Ingredients
– 1/2 cup coconut flour
– 6 large eggs
– 1/4 cup coconut oil, melted
– 1/4 cup unsweetened almond milk
– 1 tbsp baking powder
– 1/2 tsp salt
– 1 tbsp erythritol or monk fruit sweetener
– 1 tsp apple cider vinegar
– 2 tbsp coconut flakes (optional, for topping)

## Instructions
1. Preheat oven to 350°F (175°C). Line a loaf pan with parchment paper.
2. In a large bowl, whisk together coconut flour, baking powder, salt, and sweetener.
3. In a separate bowl, beat eggs, melted coconut oil, almond milk, and apple cider vinegar.
4. Pour wet ingredients into dry ingredients and mix well.
5. Let batter rest for 3 minutes (coconut flour absorbs liquid).
6. If batter is too thick, add 1-2 tbsp more almond milk.
7. Pour into prepared loaf pan and smooth the top.
8. Sprinkle with coconut flakes if desired.
9. Bake for 45-50 minutes until golden and a toothpick comes out clean.
10. Cool in pan for 10 minutes, then transfer to a wire rack.
11. Cool completely before slicing.
12. Store in refrigerator for up to 1 week.

## Nutrition Information (per slice)
– **Calories:** 115
– **Total Fat:** 9g
– **Protein:** 5g
– **Total Carbs:** 6g
– **Fiber:** 3g
– **Net Carbs:** 3g

## FAQ

**Q: Why so many eggs?**
A: Coconut flour is very absorbent and needs extra eggs for structure.

**Q: Can I reduce the eggs?**
A: Not recommended. The ratio is crucial for this recipe.

**Q: Does this taste like coconut?**
A: Mildly. The coconut oil flavor is subtle.

## Tags
#keto #coconutflour #bread #lowcarb #grainfree #glutenfree #paleo #baking