Coconut Flour Paleo Bread

The Paleo Diet: A hunter-gatherer diet (pre-agriculture) is free from grains, beans, vegetable oils, and refined sugars. It’s basically a ‘cave man’ diet. Argghhh. Mm…me like bread.

Logan’s coworker, Jesse, is being challenged by his gym, Carolina Crossfit, to complete 45 days of the paleo diet. I can’t even begin to imagine not having bread or oats or sugar…or chocolate! Ahhh! Scary. Despite this fear, I decided to try to help Jesse out and make him some Paleo approved bread to satisfy those cravings.

It’s made with coconut flour.

Coconut flour is high in fiber, low in carbohydrates and is gluten free, for those coeliacs out there.

So, this Coconut Flour Bread is Paleo approved and Coeliac approved! I hope you enjoy! 😀

After tasting it, you could definitely cut out the agave nectar (or honey) and it would taste just as good…making it even better!

Coconut Flour Paleo Bread


  • 1 cup coconut flour
  • 1/4 cup coconut milk
  • 1/2 cup coconut oil (or unsalted softened butter)
  • 6 eggs, beaten
  • 2 tablespoons agave nectar or honey
  • 1/2 teaspoon salt


  1. Preheat the oven to 350°.
  2. Mix all ingredients together.
  3. Bake for 45 minutes or until a toothpick comes out clean.
Paleo information reference:


  1. I just had a piece and its great! Awesome! Thanks so much for all the time and effort you put into making this Caroline!

  2. Brave man, the Paleo diet seems kind of scary to me. Living on veggies, fruit and nuts is fine with me, but I like my grains too. I’d miss my bread, oatmeal, rice, etc… I’ve never seen coconut flour before, does it work well as a substitute for regular flour?

    1. I know! I definitely couldn’t give up bread & oatmeal. 😀 As for coconut flour, they say it can be a substitute for up to 20% of regular flour in a recipe. It is super high in fiber so it takes a lot more liquid that all purpose flour. But, it adds a nice sweetness to the recipe without having to use sugar. Very nice flavor.

  3. I tried this bread recipe and decided to put my own twist on it. I added black olives, garlic, and herbs. I do miss my garlic olive bread! I am disappointed to admit it did not turn out so well. I think the coconut flour is too sweet for the added twist. I did omit the honey but it has a sweet coconut flavor that does not work with the garlic and olives. I do however think next time I will try this with some dried fruit and nuts. I will let you know what I discover. Thanks for attempting paleo recipes and sharing them with the rest of us.

    1. Uh oh, sorry your savory bread didn’t work out so well. Bet you could find an almond bread recipe and try it again. Almond flour is a little less sweet. And I bet the addition of nuts and berries would be a fabulous compliment to the sweet coconut flour. 🙂 It’s my pleasure to attempt paleo recipes…it was fun learning about new lifestyles. However, I don’t think I would have the strength to give up bread in the long run. lol 😀

  4. Not sure where I went wrong but mine wasn’t very sweet at all… maybe a little more honey next time. hmmm…. Fun to make all the same. 🙂

    1. Weird….maybe there’s a variation between coconut flour brands. :-/ Well, I’m glad you tried it! 🙂

  5. I made this and the bread fell apart way too easily! I will cook it for another 15 minutes and see what happens, can you email me some advice? Thanks.

  6. You guys can keep your oats and your bread… I have just lost 20 pounds eating the paleo way, and wearing my skinny jeans makes me feel better than any bowl of oatmeal I ever ate! Thanks for the cool recipe, C!

    1. Congratulations on your success, Macheline. I am 7 weeks paleo and have lost 5 lbs and 4.25 inches. I am more successful on this diet than any high carb/low fat diet. I don’t feel deprived because I would rather have bacon than bread any day!

  7. This recipe is great!! I’ve just made it for the second time.

    I found the first batch was a little dry, so I added 2 bananas and used ghee rather than coconut oil. Delicious!

  8. Just popped mine in the oven! I used a quarter cup of organic cane sugar and a table spoon of aluminum-free organic baking powder. It looks like it’s going to be awesome.

  9. I tried to make this with hazelnut flour, almond milk, and I melted my butter before putting it in.. was all that really wrong? Because my bread came out awful, it tastes ridiculously eggy, and only the outside looks like bread and the inside is like eggs.. it’s just terrible. What should I have done for it to look like yours with my ingredients?


    1. Hey Talin, thanks for asking. That’s a very good question. You see, coconut flour is VERY absorbant. This makes the baker have to add a lot of liquid (eggs in this bread) to make it a moist bread. Hazelnut flour, however, (I’ve never baked with it, but have baked with almond flour and I would assume they are pretty similar) is not as absorbant as coconut flour. Because of this, you can’t adapted the coconut flour bread recipe with hazelnut flour without making considerable modifications to the amount of liquid. If I were you next time, I would look for a hazelnut or almond flour bread recipe on the internet to make your hazelnut bread.

      I’m sorry it didn’t turn out, though. I know it’s always a bummer when your hard work goes flop.

      Let me know if you try again! I would love your hazelnut bread recipe! 😀

      Happy Baking!

  10. hey caroline,
    i need some help trying to decipher the differences
    is it coconut milk – like out of a can
    or the coconut milk drink out of the box – like the “so delicious” brand?

  11. Could this actually be made without honey? I wasn’t sure if the honey added moisture into the recipe or was just for flavor.

    1. It adds some moisture, but does help with the flavor. If you don’t use it, I would recommend substituting those tablespoons with some other wet ingredient (more milk, oil, apple sauce, etc).

  12. I tried making this last night and I used very very fresh from the farm eggs so my bread is bright yellow. I also separated it, into two loaves in a cake pan as my loaf pan was in remission from a previous paleo experiment. This bread, while I can see potential in possible toasting, is pretty crumbly and very dry. It was so expensive to make that I’ll eat it anyway, but what can I do for next time? I transferred to paleo almost a month ago, I’m sticking to it.

    1. Good for you to go Paleo. I don’t think I could do it. As for the bread, coconut flour is just hard to deal with since it absorbs so much moisture. You might try adding more coconut nut oil or butter next time to make it more moist. Any one else have any suggestions?

  13. Hey, thanks for sharing this recipe! I don’t know how I messed up so badly, but my bread came out okay on top but the bottom half was all eggy and gross. It was like the eggs sunk to the bottom of the pan or something? Literally like a quiche bottom half then more cake like top layer. At least the top layer tastes good, but why would that have happened? I used melted butter but otherwise used all the same ingredients. Do you need to really whip the eggs for a long time or something? I used a food processor so thought I had it all blended well but I guess not!

    1. Weird. I just stirred my eggs in by hand and it turned out fine. The only thing I can think of was that you were using a different shaped loaf pan than I used. I used a non-stick metal loaf pan. I’m sorry that it flopped for you. So weird. Maybe also try baking it on a lower rack to have the bottom more baked, too? :-/

  14. I’ve never used coconut flour before but I can’t eat gluten and have been looking for a portable snack replacement. This looks perfect! I see some people added bananas for moisture — do you think it’s possible to add some canned pumpkin for moisture?

  15. I made this twice already with bananas and without bananas. It came out fine both times moist but is there a way to make if big enough for sandwiches? will yeast help?

    thank you it was super easy and came out great!

    1. I’ve actually never used coconut nectar, but I don’t see why you couldn’t use it in place of honey. Happy Baking!

  16. Can i use an artificial sweetner in place of the agave nectar? any suggestions of which one and how much? thanks

    1. I’m not sure about that one. I don’t see why it wouldn’t work, but I haven’t tried it myself. Happy Baking!

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