Keto Sandwich Bread

Keto Sandwich Bread

A keto sandwich bread made from coconut flour and baked flat in a tin.  Easy to make a sandwich or cheese on toast with

I used a long baking tin, the same size as I would use for a swiss roll cake but I’ve also used a brownie baking tin too.  If you think that the bread is too thick for your sandwich, you can simply slice it horizontally.  Or have it as an open sandwich too.

Keto Sandwich Bread
Course: Bread
Servings: 4 Quarters
Calories: 266 kcal
Author: Angela Coleby
  • 1/2 cup 56g coconut flour
  • 3 egg whites
  • 2 eggs
  • 4 tablespoons coconut oil
  • 1 tablespoon baking powder
  • 2 tablespoons psyllium husk powder
  • 2 tablespoons apple cider vinegar
  • 1/2 teaspoon salt
  • 1 teaspoon onion powder
  • 1 teaspoon garlic powder
  • 1 teaspoon oregano
  • 1/4 cup boiling water
  1. Pre-heat the oven to 180/350F degrees and line a baking tin with parchment paper.
  2. Mix the coconut, baking powder, psyllium powder and spices in a bowl.
  3. Add the eggs and oil and mix thoroughly.
  4. Add the apple cider vinegar.
  5. Add the boiling water.
  6. Mix thoroughly.
  7. Pour the mixture into the parchment lined baking tin and bake for 30 minutes until firm.
  8. Cut into quarters to make a sandwich.
  9. Add a filling or use it for a grilled cheese sandwich!
Recipe Notes

Servings: 4 slices

Nutritional Info per quarter - 266 Calories, 19g Fat, 8g Protein, 17g Total Carbs, 11g Fibre, 6g Net Carbs

coconut flour sandwich bread


Coconut flour sandwich bread

I’ve also used this bread as a pizza base too.  Rather than fashion a dough into a circle shape, I pour this mixture into a tin, bake it and then slather it with delicious pizza toppings and cheese.   Who cares if the pizza slices are squares?   We have also enjoyed this as a base for cheese on toast too.

coconut flour sandwich bread




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10 thoughts on “Keto Sandwich Bread”

  • It looks great! It could still sorta be a pizza crust but more like a Foccacia (sp? Too lazy to spell check) bread pizza. Personally I like Focaccia bread thinner than it’s typically made so this is an ‘Epic’ fail if you like ;•)

  • hmmm. I haven’t baked mine yet, but followed the instructions & my dough isn’t ‘pourable’. It’s moist, but I thought it was supposed to be runny. I’m going to try to add a little more hot water & cross my fingers, but any advice? I’ve been looking for something like this … family likes 90 second bread sandwiches for car rides to the cottage, but it’s a pain to make 6 individual breads. Thought if I could make a flat cookie sheet at a time & cut into squares that would be ideal. Coconut flour is also ideal, since school is nut free, so if the recipe’s a hit we can send it there too 🙂

    • My first few batches were runny but I’ve since made it with another brand of coconut flour and it’s been like a cake batter. Coconut flour cab vary at times. I’d add a little bit more hot water. Let me know how you get on. Fingers crossed!

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