Keto Coconut Flour Yogurt Bread

If you have been missing a simple loaf of bread on a low-carb diet, this keto coconut flour bread is a great place to start. It takes only 10 minutes to prepare, it bakes in about 35 minutes, and the original recipe lists just 0.9 g net carbs per slice. The loaf is made with coconut flour and whey protein powder, with plain or Greek yogurt and melted butter for a tender crumb. Whipped egg whites are the secret to its light texture.

The recipe makes one small loaf, which cuts into 14 slices. The bread toasts well, freezes well, and works with both sweet and savory toppings, so you can use it for breakfast toast, sandwiches, or a side with soup. Below you will find the full ingredient list, step-by-step directions, and tips for working with coconut flour, plus storage, freezing, and answers to common questions.

Why You’ll Love This Keto Coconut Flour Bread

• Only 10 minutes of prep and about 35 minutes in the oven
• 0.9 g net carbs per slice, according to the source recipe
• Light and fluffy, thanks to whipped egg whites
• Makes 14 slices from a single small loaf
• Toasts well and works with sweet or savory toppings
• Freezes well when sliced, so you can pull out one slice at a time
• Made with simple ingredients, including yogurt and butter for a soft crumb

What Does Keto Coconut Flour Bread Taste Like?

This bread is soft and lightly golden, with a mild flavor that works with almost any topping. Coconut flour gives it a faint natural sweetness, while the butter and yogurt keep the crumb moist and tender. Because the loaf is lightened with whipped egg whites, it has an airy texture rather than a dense, heavy one.

The loaf has a lightly browned crust and a soft, sliceable interior. It is mild enough for savory toppings such as cheese, avocado, or eggs, and subtle enough to pair with butter or a low-sugar spread.

Recipe Overview

• Prep time: 10 minutes
• Cook time: 35 minutes
• Total time: 45 minutes
• Oven temperature: 180°C / 350°F
• Pan: a small loaf pan, 7.5 x 3 inches (1 lb volume), lined with parchment paper
• Yield: 14 slices

The method has three parts. First, beat the egg whites until stiff peaks form. Second, beat the egg yolks with the yogurt, melted butter, and water until pale and fluffy, then add the dry ingredients and a quarter of the egg whites. Finally, fold in the rest of the egg whites gently to keep the air in, pour the batter into the pan, and bake until golden.

Ingredients

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For the Egg Mixture

• 6 large egg whites, at room temperature
• 2 egg yolks
• 1/4 cup (60 g) plain or Greek yogurt, at room temperature
• 1/4 cup (55 g) butter, melted and then cooled
• 2 tablespoons lukewarm water

For the Dry Ingredients

• 1/2 cup (60 g) coconut flour, sifted
• 4 tablespoons (24 g) whey protein powder
• 1 1/2 teaspoons baking powder
• A pinch of salt

Ingredient Notes

Egg Whites and Yolks

You need six large egg whites and two egg yolks. Use room temperature eggs, since egg whites whip up more easily when they are not cold. Whipping the whites to stiff peaks is the key step in the recipe, because it creates the air that lifts the loaf.

Coconut Flour

Coconut flour is the only flour in the recipe, and you need 1/2 cup (60 g), sifted. Coconut flour is very absorbent, so it behaves differently from other flours. Do not swap it one-for-one with other flours, and measure by weight if you can.

Whey Protein Powder

The recipe calls for 4 tablespoons (24 g) of whey protein powder. It helps give the bread structure and a bread-like texture. The source simply lists whey protein powder, so check your label and choose a product that suits your taste.

Yogurt

The loaf uses 1/4 cup (60 g) of plain or Greek yogurt at room temperature. The yogurt adds moisture and a gentle tang. Let it sit out of the refrigerator for a little while before you start.

Butter and Water

Melt 1/4 cup (55 g) of butter and let it cool before mixing it in, so it does not cook the yolks. Two tablespoons of lukewarm water loosen the batter.

Baking Powder and Salt

Use 1 1/2 teaspoons of baking powder for extra lift, plus a pinch of salt to balance the flavor.

Equipment

• A small loaf pan, 7.5 x 3 inches (1 lb volume)
• Parchment paper for lining the pan
• An electric mixer, since stiff peaks take time to whip by hand
• Two mixing bowls
• A fine sieve for sifting the coconut flour
• A spatula for folding
• A kitchen scale and measuring spoons
• A skewer for testing doneness
• A wire rack for cooling

Variations and Substitutions

The recipe above is the version that has been tested. The ideas below are only suggestions, and they have not been tested here, so results may differ.

• Yogurt: The recipe allows either plain or Greek yogurt.
• Toppings: Because the bread is mild, it works with sweet toppings, such as a low-sugar spread, or savory toppings, such as cheese or eggs.
• Dairy-free: If you need a dairy-free loaf, you would need to replace the butter, yogurt, and possibly the whey protein, which would change the recipe. We have not tested a dairy-free version.
• More keto breads: If you enjoy low-carb bread, try our Fluffy Keto Coconut Chia Bread or our Zero Carb Yogurt Bread.

Step-by-Step Instructions

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Step 1: Prepare the pan and oven. Preheat the oven to 180°C (350°F). Line a small loaf pan, about 7.5 x 3 inches (1 lb volume), with parchment paper.

Step 2: Whip the egg whites. Beat the six egg whites with an electric mixer until stiff peaks form. Take your time with this step. It should take about 3 to 4 minutes.

Step 3: Beat the yolk mixture. In a separate bowl, beat the two egg yolks with the yogurt, melted butter, and water for about 2 minutes, until pale and fluffy.

Step 4: Add the dry ingredients. Add the coconut flour, whey protein powder, baking powder, and salt to the yolk mixture, along with one quarter of the stiff egg whites. Beat with the mixer until just combined.

Step 5: Fold in the rest of the whites. Using a spatula, gently fold in the remaining egg whites until you have a smooth dough. Do not overmix, so you keep the air bubbles.

Step 6: Bake. Fill the prepared loaf pan with the dough and bake for about 35 minutes, until the top is golden or a skewer inserted into the center comes out clean.

Step 7: Cool. Let the bread cool completely before cutting it.

Tips for Success

• Take your time whipping the whites. The recipe says it should take about 3 to 4 minutes to reach stiff peaks.
• Use room temperature ingredients. The egg whites and the yogurt should not be cold.
• Cool the melted butter. Hot butter can cook the yolks, so let it cool first.
• Sift the coconut flour. This removes lumps so the dough mixes smoothly.
• Fold gently. Do not overmix once the rest of the whites go in, or you will lose the air that makes the loaf light.
• Use the right pan. The recipe is written for a small loaf pan with a 1 lb volume. A larger pan will give a flatter loaf.
• Cool completely before slicing. The bread sets as it cools, and it slices more cleanly.
• Watch the toaster. Coconut flour browns quickly, so toast slices carefully.

How to Know It’s Done

The loaf is done after about 35 minutes, when the top is golden and a skewer inserted into the center comes out clean. Ovens vary, so go by the golden top and the clean skewer rather than the clock alone. Let the loaf cool completely in the pan or on a rack before you cut it. Cutting warm bread can make it seem gummy.

What to Serve With Keto Coconut Flour Bread

This bread is a flexible base for toast, sandwiches, and open-faced snacks. Spread it with butter, top it with avocado or cheese, or serve it alongside eggs for breakfast. For a low-carb bread basket, pair it with our Keto 30-Minute Yogurt Bread and our 5-Minute Low-Carb Bread. A bowl of soup or a green salad also makes a good partner for a slice or two.

Storage

Store the bread in the refrigerator for up to 5 days. Let it cool completely first, and keep it in a covered container or tightly wrapped. Toast a slice before serving if you like it warm and crisp, watching it closely because coconut flour browns quickly.

Freezing

This bread freezes well when sliced. Freeze the slices for up to 3 months, and take out only as many as you need. Because the recipe makes 14 slices, freezing them individually is a convenient way to have bread ready for toast.

Common Mistakes to Avoid

• Underwhipping the egg whites. Whip until stiff peaks form, which takes about 3 to 4 minutes.
• Overmixing. Stirring too hard after adding the whites knocks out the air and makes the loaf dense.
• Using cold ingredients. Cold egg whites and yogurt do not blend as smoothly.
• Adding hot butter. The melted butter should be cooled first.
• Not sifting the coconut flour. Clumps can stay in the dough.
• Swapping flours. Coconut flour absorbs far more liquid than other flours, so do not replace it one-for-one.
• Cutting the loaf while warm. Let it cool completely before slicing.
• Toasting too long. Coconut flour browns quickly, so watch the toaster.

Frequently Asked Questions

How many carbs are in each slice?

The source recipe lists 0.9 g net carbs per slice, with 1.7 g total carbohydrates and 0.8 g fiber. A slice is about 35 g.

How many slices does the loaf make?

It makes 14 slices.

What size pan do I need?

A small loaf pan, about 7.5 x 3 inches, with a 1 lb volume, lined with parchment paper.

What temperature do I bake it at?

Bake at 180°C (350°F) for about 35 minutes.

Can I use Greek yogurt?

Yes. The recipe uses either plain or Greek yogurt at room temperature.

Can I toast it?

Yes. The recipe notes that you can toast this bread, but be careful not to burn it because coconut flour browns quickly.

How long does it keep?

Store it in the refrigerator for up to 5 days.

Can I freeze it?

Yes. Freeze the slices for up to 3 months.

Recipe Background

Low-carb bread has become a staple for people who follow keto and other low-carbohydrate diets. Because traditional bread is made with wheat flour, bakers use alternatives such as coconut flour, almond flour, eggs, and whey protein to create a bread-like texture. Whipped egg whites are a common technique, since they give structure and lift without gluten.

This recipe is adapted from the Keto Coconut Flour Bread by Katrin Nürnberger of Sugar Free Londoner, written here in our own words with the same ingredients, amounts, and method.

Share Your Creation

Did you make this keto coconut flour bread? Leave a comment below and tell us how it turned out. How did you serve it, and did you toast it? If you have tips for working with coconut flour, we would love to hear them. Your feedback helps other readers get great results.

Conclusion

This keto coconut flour yogurt bread is quick to prepare, light in texture, and low in carbs, with just 0.9 g net carbs per slice according to the source. Whip the egg whites well, fold gently, and let the loaf cool completely before slicing. Then toast it, top it, or freeze it for later, and enjoy a simple, satisfying slice of bread any time.

More Delicious Recipes You’ll Love

• Fluffy Keto Coconut Chia Bread – Soft, Nourishing & Guilt-Free
• keto 30-minute yogurt bread (Top 5 Reasons to Love This Quick & Delicious)
• Zero Carb Yogurt Bread Recipe | Easy Keto Bread in Under 1 Hour
• 5-Minute Low-Carb Bread – Soft, High-Protein & No Yeast Required
• Ultimate Keto Lemon Bread – 7 Bright & Buttery Secrets That Make This Loaf Completely Irresistible!

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Nutritional Information

Nutrition values are those published with the source recipe, per 35 g slice (14 slices). The source lists 0.9 g net carbs per slice. Actual numbers will vary with the brands you use.

Nutrient	Amount per Serving
Calories	69
Total Carbohydrates	1.7g
Net Carbohydrates	0.9g
Protein	4.5g
Fat	4.7g
Saturated Fat	2.9g
Fiber	0.8g
Sugar	0.5g

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