Breads/ Coconut Flour/ Dairy Free/ Nut Free

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.

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0 from 0 votes

Keto Sandwich Bread

Course: Bread
Servings: 4 Quarters
Calories: 266kcal
Author: Angela Coleby

Ingredients

  • 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

Instructions

  • Pre-heat the oven to 180/350F degrees and line a baking tin with parchment paper.
  • Mix the coconut, baking powder, psyllium powder and spices in a bowl.
  • Add the eggs and oil and mix thoroughly.
  • Add the apple cider vinegar.
  • Add the boiling water.
  • Mix thoroughly.
  • Pour the mixture into the parchment lined baking tin and bake for 30 minutes until firm.
  • Cut into quarters to make a sandwich.
  • Add a filling or use it for a grilled cheese sandwich!

Notes

Servings: 4 slices
Nutritional Info per quarter - 266 Calories, 19g Fat, 8g Protein, 17g Total Carbs, 11g Fibre, 6g Net Carbs

Nutrition

Calories: 266kcal

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

 

Print Recipe
0 from 0 votes

Coconut Flour Sandwich Bread

Course: Bread, Low Carb
Servings: 4 Slices
Calories: 266kcal
Author: Angela Coleby

Ingredients

  • 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

Instructions

  • Pre-heat the oven to 180/350F degrees and line a baking tin with parchment paper.
  • Mix the coconut, baking powder, psyllium powder and spices in a bowl.
  • Add the eggs and oil and mix thoroughly.
  • Add the apple cider vinegar.
  • Add the boiling water.
  • Mix thoroughly.
  • Pour the mixture into the parchment lined baking tin and bake for 30 minutes until firm.
  • Cut into quarters to make a sandwich.
  • Add a filling or use it for a grilled cheese sandwich!

Notes

Servings: 4 slices
Nutritional Info per quarter - 266 Calories, 19g Fat, 8g Protein, 17g Total Carbs, 11g Fibre, 6g Net Carbs

Nutrition

Calories: 266kcal

 

 

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10 Comments

  • Reply
    Lisa
    April 28, 2017 at 3:50 pm

    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 ;•)

    • Reply
      Angela Coleby
      April 28, 2017 at 4:01 pm

      I do use it for pizza crust too! A 2 for 1 recipe!

  • Reply
    Karen
    May 4, 2017 at 2:49 pm

    What size is your tin?

    • Reply
      Angela Coleby
      May 4, 2017 at 3:59 pm

      I’ve used a 12 x 8 pan as well as a 8 inch square pan on other occasions

  • Reply
    Inge
    May 16, 2017 at 12:09 pm

    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 🙂

    • Reply
      Angela Coleby
      May 16, 2017 at 12:11 pm

      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!

  • Reply
    KELLY
    May 29, 2017 at 5:59 pm

    LOVE YOUR RECIPES!

    • Reply
      Angela Coleby
      May 29, 2017 at 6:03 pm

      Shucks!

  • Reply
    shelleypc
    June 13, 2017 at 10:40 pm

    Can I replace ground flax for psyllium? I have a severe allergy too it.

    • Reply
      Angela Coleby
      June 14, 2017 at 6:42 am

      Yes you could in this recipe.

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