Description
Soft, moist, and low-carb—this keto coconut and yogurt bread is perfect for breakfast, snacks, or toasting. Made with simple ingredients and ready in under an hour.
Ingredients
1 cup coconut flour
1/2 cup plain unsweetened yogurt
4 large eggs
1/4 cup melted coconut oil
1 teaspoon baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
2 tablespoons erythritol sweetener (optional)
1 teaspoon vanilla extract
Instructions
Preheat the Oven
Preheat your oven to 175°C (350°F). Grease a loaf pan with coconut oil or line it with parchment paper.
Mix Wet Ingredients
In a large bowl, whisk together the eggs, yogurt, and melted coconut oil until fully combined. Stir in the vanilla extract.
Mix Dry Ingredients
In a separate bowl, combine coconut flour, baking powder, baking soda, salt, and erythritol (if using).
Combine and Mix
Add the dry mixture to the wet ingredients. Stir until well mixed and no lumps remain — the batter will be thick.
Pour and Bake
Pour the batter into the prepared loaf pan. Smooth the top with a spatula. Bake for 30–35 minutes, or until a toothpick inserted in the center comes out clean.
Cool and Serve
Let the bread cool in the pan for 10 minutes. Remove and transfer to a wire rack to cool completely before slicing.
Notes
For dairy-free: Use coconut yogurt instead of plain yogurt.
Add cinnamon or lemon zest for extra flavor.
Store in an airtight container at room temperature for up to 2 days, or refrigerate for up to 5 days.
Freezes well — slice and wrap individually for easy grab-and-go snacks.
- Prep Time: 10 minutes
- Cook Time: 35 minutes
- Category: Breakfast, Snack
- Method: Baking
- Cuisine: Keto, Gluten-Free
