Keto Carrot Cake Coconut Flour Bread (Low Carb, Grain Free, Sugar Free)

Coconut flour bread is very popular keto approved bread. With the spring time here, how about make it carrot cake style? You can have a delightful spiced flavor, along with a soft texture. Add shredded coconut for a bonus keto side dish. This keto carrot cake coconut flour bread is a great choice topped with butter, that doesn’t taste like eggs.

I have a rather sweet tooth. When it comes to food my most primitive instincts are drawn to sweet and salty. But, when trying to turn your lifestyle around I can see how sweets cause these issues.

Even an alternative sweetener can cause cravings for sweet things. You’re already having a hard time, then you eat something that just isn’t satisfying enough to keep you going. So! No sweeteners for you!

Firstly, I have the upmost respect for that. One of the hardest things in life is swallowing our egos and admitting a problem. No one wants to admit certain things make them weak. We all want to be strong. And why wouldn’t we?

Coconut Flour Bread

Coconut flour bread is notorious for having a eggy taste. On the contrary, the bread can’t help it. Coconut flour is extra dry. Most recipes are dry and crumbly. Truly, it requires practice or following a recipe for someone who knows what they’re doing for decent results. The texture will never be what you know of as regular typical flour. Coupled with almond flour, the texture can get pretty darn close. Carrot cake took me to another level last week. I’m still on the spice kick!

After having several coconut flour recipes, from bread to cupcakes. Spicing the bread this way is a must. If I’ve learned nothing, it’s don’t leave coconut flour to chance. You have to flavor it! Otherwise the eggs will reign supreme.

I did not add flour in my video making the recipe due to one thing…

You can’t taste the carrots!!!

Notably, it’s common in a carrot cake to have carrots. But, I’d like to save you guys time and effort. If you want the extra crunch or veggie go for it. I will include the option in the recipe below. The walnut do provide a crunch, along with nice soft texture of the bread. It is far from dry and not crumbly at all.

(Pats myself on the back!)

I’m letting you know now, add butter. After pulled out of the oven you’ll smell all the spices from the cake. Not being able to detect each individually, so you may just think it’s wheat bread. And in thinking it’s wheat bread, more than likely that will be the taste you receive, Unless you add some goodies of your own within the cake itself. Highly recommended for a greater experience.

Conclusion

This coconut flour bread is exactly what is needed for flavor and texture. Soft and sturdy enough to hold butter or a topping of your choice. Almost like the real thing. Coconut flour has a more spongy feel to me personally, but as in all things, that’s debatable. Topped with crunchy walnuts be sure to add this coconut flour bread to your keto breads asap!

Macros

per slice without carrots 

Fat 15g
Net carb 4g
Protein 5g

per slice with carrots

Fat 15g
Net carb 5g
Protein 5g

Keto Carrot Cake Coconut Flour Bread

Coconut flour bread is very popular keto approved bread. With the spring time here, how about make it carrot cake style? You can have a delightful spiced flavor, along with a soft texture. Add shredded coconut for a bonus keto side dish. This keto carrot cake coconut flour bread is a great choice topped with butter, that doesn't taste like eggs.

5 from 1 vote

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Prep Time 5 minutes mins

Cook Time 20 minutes mins

Total Time 25 minutes mins

Servings 10 slices

Ingredients

 

1x2x3x

• 1/2 cup Coconut flour (I used this)
• 1/8 teaspoon Xanthan gum
• 1/2 teaspoon Baking Powder
• 1/2 teaspoon Baking soda
• 1/4 teaspoon Salt
• 2 teaspoon Cinnamon
• 1/2 teaspoon ginger
• 1/4 teaspoon nutmeg
• 2 tablespoons granulated sweetener (optional I used this)
• 1/3 cup Unsweetened Almond Milk
• 1/2 cup butter (or 8 tablespoons prior to melting)
• 1 teaspoon vanilla extract
• 1 teaspoon maple extract
• 1/2 teaspoon apple cider vinegar
• 4 large eggs
• 1 ounce walnuts (optional)
• 1 ounce shredded carrots (optional)

Instructions

 

• Preheat oven to 300 degrees F and I used a 9x5 loaf pan
• add dry ingredients together. Coconut flour, xanthan gum, baking powder, baking soda, salt, cinnamon, ginger, nutmeg. Add if you are using the option to sweeten this is the time you add your sweetener in
• Mix together you wet. Milk, melted butter, vanilla and maple extract, apple cider vinegar, and eggs
• combine dry and wet. After combined if you are adding the optional 1 oz carrots now is the time. Or any mix ins you'd like to add.
• Garnish with walnuts
• Place in oven at 300 degrees F then check for doneness in 20 minutes. Stick toothpick through center to see if it comes out clean. If not clean start checking every 5 minutes afterward.
• If toothpick comes out clean and the cake still doesn't look quite done, pull out anyway. The cake will finish cooking during resting.
• Allow to cool then serve, topped with butter

Notes

Macros

per slice without carrots 

Fat 15g
Net carb 4g
Protein 5g

per slice with carrots

Fat 15g
Net carb 5g
Protein 5g

Tried this recipe?Leave a rating and comment, thank you