Slice Recipes Using Coconut Flour

You're going to love this easy, delicious and moist Coconut Flour Cake! It's made with eggs, maple syrup and coconut flour, making it both gluten free and dairy free!

After posting my chocolate almond flour cake, I had a few messages via Instagram asking if/when I was going to make a flour with coconut flour. Well, before making a cake, I opted to make my coconut flour banana muffins, which then gave me the confidence to try a cake. 

Unfortunately for this cake, there aren’t many substitutions; coconut flour is very finicky, so I don’t recommend switching many of the ingredients. But, I do want to provide more clarification on a few of the ingredients below.

Healthy Chocolate Coconut Slice

Step 1: Mix wet ingredients.Start by melting the coconut oil -- you want it to be cooled to room temperature before adding it in with the other ingredients. Next, whisk the eggs, milk, syrup, and vanilla together,

Step 2: Fold in dry ingredients. In a separate bowl, stir the flour, sugar, baking soda, and salt together, then gently fold the dry ingredients into the wet ingredients. As soon as the flour is incorporated, pour the batter into your greased/lined cake pan.

Step 3: Bake.Bake the cake for 30-34 minutes (mine took 32 minutes) or until a toothpick comes out clean. Wait 10 minutes before carefully inverting it into a cooling rack. Wait for the cake to completely cool before adding the icing.

Low Carb Almond Flour Bread (gluten Free, Dairy Free)

Step 4: Add the icing. Whisk all of the icing ingredients together with an electric/stand mixer. Then, add a large dollop of icing on top of the cake and use the back of a spoon to spread it out. Slice the cake and eat up!

Make sure to sift the coconut flour to remove any lumps in the cake batter. To sift, simply pour the coconut flour through a fine mesh strainer and shake the strainer over a large mixing bowl.

Do NOT over-mix the batter; the more you mix it, the thicker the batter will get. Instead, add the coconut flour and gently fold it in, then as soon as it’s incorporated transfer the batter to your cake pan.

Desserts With Coconut Flour (easy And Delicious Recipes!)

Yup! Coconut flour is highly absorbent, meaning it absorbs liquid significantly more than other flours. So, you need extra liquid to make sure the cake stays nice and moist and isn’t dry.

On that same note, I originally tested this recipe with four eggs and decided five was the way to go (just in case you’re wondering). I have NOT tested this using flax eggs, but you're more than welcome to try!

Coconut flour is a gluten free flour made solely from coconut, making it a great option for people who have celiac or who are simply avoiding gluten. It's also nut-free, so anyone with nut allergies can enjoy baked goods made with it, making it suitable for

Coconut Flour Bread (keto)

Yes! I tested this cake with maple syrup and then again with honey, and I definitely preferred the syrup. But, either will work.

You have to use a liquid sweetener (vs. granulated sugar) because coconut flour is highly absorbent -- there needs to be a lot of liquid!

You're going to love this easy, delicious and moist Coconut Flour Cake! It's made with eggs, maple syrup and coconut flour, making it both gluten free and dairy free!

Best Coconut Flour Shortbread Cookies (keto) · Fittoserve Group

*MILK: Use any kind of milk (regular or dairy-free) but do NOT use canned coconut milk; canned coconut milk is thicker in texture and will make the batter be too thick. I recommend using either almond milk, oat milk or coconut milk from a carton

Calories: 314 kcal | Carbohydrates: 40 g | Protein: 6 g | Fat: 14 g | Saturated Fat: 10 g | Trans Fat: 1 g | Cholesterol: 112 mg | Sodium: 314 mg | Potassium: 95 mg | Fiber: 4 g | Sugar: 33 g | Vitamin A: 265 IU | Vitamin C: 1 mg | Calcium: 52 mg | Iron: 1 mg

Erin is the recipe developer, writer and photographer behind the healthy food blog, The Almond Eater. She's been blogging since 2014 and loves to create food for many different diets, including vegan, gluten free and/or Whole30 recipes.This coconut flour banana bread is moist, fluffy, and made in just one bowl! Naturally gluten free and lower in carbs, it’s healthy, delicious, and so easy to make.

Easy Keto Coconut Flour Bread Recipe

There are so many coconut banana bread recipes out there, but none of them come close to achieving the texture of a wheat based quick bread.

If you’ve made any of my healthy desserts before, you’ve probably have all the ingredients in your pantry as we speak. If not, they can easily be found at your local grocery store. Here is what you’ll need:

This has to be one of the easiest recipes to make. We made everything in one bowl and you follow a simple 2-step process.

Chocolate Slice Recipe

Start by adding the dry ingredients in a small bowl and whisking together until combined. In a large mixing bowl, add the bananas, maple syrup, vanilla extract, coconut oil and eggs until combined and smooth. Gently fold through the dry ingredients into the wet ingredients until combined. 

Now, transfer the batter into a lined loaf pan and bake for 50-55 minutes, or until a skewer comes out mostly clean. Remove the bread from the oven and let it cool completely, before slicing and serving.

For this recipe, coconut flour is key to achieve the perfect texture and flavor. If you’d like to use all purpose flour, try a vegan banana bread.

Coconut Flour Brownies (rich & Fudgy)

Both coconut and almond flour must be used in this recipe. The two flours balance each other out for a fluffy loaf. If you’d like to use just almond flour, try an almond flour banana bread.

This coconut flour banana bread is moist, fluffy, and made in just one bowl! Naturally gluten free and lower in carbs, it's healthy, delicious, and so easy to make.

TO STORE: If you intend on enjoying the banana coconut bread within 2-3 days, you can store it at room temperature. Ensure they are stored in a sealed container or covered completely. If you’d like your bread to keep longer, store in the refrigerator, covered, for up to 1 week.

Chocolate Coconut Slice

TO FREEZE: Place either the entire loaf or individual slices in ziplock bags and store in the freezer for up to 6 months.

Serving: 1 Slice Calories: 196 kcal Carbohydrates: 20 g Protein: 5 g Fat: 16 g Sodium: 133 mg Potassium: 129 mg Fiber: 5 g Vitamin A: 82 IU Vitamin C: 2 mg Calcium: 71 mg Iron: 1 mg NET CARBS: 15 g

Disclosure: This post may contain affiliate links. I may earn a small commission for my endorsement, recommendation, testimonial, and/or link to any products or services from this website.

Gluten Free Raspberry Coconut Slice

I’m a two time cookbook author, photographer, and writer, and passionate about creating easy and healthier recipes. I believe you don’t need to be experienced in the kitchen to make good food using simple ingredients that most importantly, taste delicious.This savory Coconut Flour Bread has a wonderful light and fluffy texture. It’s easy, delicious, and makes great low carb and keto sandwiches. And it has only 1.6g carbs per slice!

I have to be very honest about this coconut flour bread and tell you that it absolutely exceeded my expectations. It has wonderful texture, great flavor, and it’s sturdy enough for making sandwiches. My husband has already requested that I make another loaf.

It all came about when a reader emailed about my Keto Cheese Bread recipe. She mentioned how great it looked but wondered if I could make a coconut flour version as she’s allergic to nuts.

Coconut Flour Cake

And I thought… well, why not? But I didn’t want to make a skillet bread, I wanted proper loaf bread. The kind I could make sandwiches with. Or perhaps some keto avocado toast!

This coconut flour bread is perfect for both uses. It can be sliced thinly for sandwiches, and it toasts very nicely. I even made some keto panini with it!

It’s also incredibly easy to make, taking about 15 minutes of prep time and 35 minutes of bake time. And it has only 1.6g net carbs per slice!

Recipes With Coconut Flour

1. Prepare the pan: Preheat the oven to 350ºF and grease an 8×4 inch loaf pan. Line the the bottom and long sides of the pan with a pieces of parchment paper with overhanging edges.

2. Whisk the dry ingredients: In a large bowl, whisk together the coconut flour, protein powder, baking powder, salt, and garlic powder. Make sure to break up any clumps in the coconut flour.

3. Add the wet ingredients: Add the eggs, oil, shredded cheese, and water and stir until well combined. If the batter is overly thick, add more water 1 tablespoon at a time. The batter should be thick but scoopable and spreadable.

Coconut Flour Coffee Cake Recipe

4. Bake the bread: Spread in the prepared baking pan and bake 30 to 35 minutes, until the top is just firm to the touch.

5. Add the topping: Remove and brush with the melted butter and sprinkle with bagel seasoning, if desired. Return to the oven for another 3 to 4 minutes.

I like unflavored whey protein isolate for this recipe because

Coconut Flour Banana Bread [paleo, Gf, Df]