I am obsessed with these new coconut flour mini cheese loaves. There are just as good, if not better, than the cheesy muffins I used to enjoy with melted butter at a local cafe, during pregnancy number 3.
The best bit? They are incredibly low carb (1.3g net carbs per loaf), grain free, gluten free and my kids LOOOOVE them.
Coconut Flour Mini Cheese Loaves
Too many low-carb bread recipes require almond flour, and for those who have been with me for a while, you will know I'm slowly preferring to use coconut flour over almond flour. Why? You can read the full post here. It all comes down to 3 really important differences between coconut and almond flour properties, health and cost.
The gold standard in keto bread. Coconut flour mini cheese loaves - only 1.3g net carbs.Coconut flour may be a little trickier to make with if you are a beginner but persevere because once you master coconut flour, the results are light, fluffy and much much lower in net carbs.
I was going to write how coconut flour mini cheese loaves is the best bread recipe I have made so far and explain all the reasons. But you know what? I'm going to let the photos talk for me. Trust me, make them, serve warm with melted butter and there is no going back.
Whoah! Look what I discovered - Coconut flour mini cheese loaves. #keto heaven at 1.3g net carbs.Oh, and make sure you keep some for school lunches, pack them with a slice of butter in the centre. What a lucky kid!
Coconut Flour Mini Cheese Loaves
Calculate ingredients
Ingredients
- 113 g (1 stick) butter softened
- 50 g (½ cup) coconut flour
- 1 tsp baking powder
- salt and pepper to taste
- pinch chilli optional
- 8 eggs - medium
- 0.5 (½ ) spring onion finely sliced
- 100 g (1 cup) grated/shredded cheese
Coconut Flour Mini Cheese Loaves Toppings
- 1 pepperoni stick sliced
- 2 tbsp pumpkin seeds
Instructions
- Mix the softened butter with the coconut flour, baking powder salt, pepper and chilli (optional) until smooth.
- Add the eggs one at a time. Stir after each egg is added.
- Gently stir through the sliced spring onion and grated/shredded cheese (reserve some to top each loaf).
- Fill each mini loaf tin (or muffin cases).
- I like to top my mini loaves with a few pepperoni stick slices, then cover with some grated/shredded cheese and finally sprinkle a few pumpkin seeds over.
- Bake at 180C/350F for 15 minutes, or until golden.
Nutrition
Elyana
Can these be made without the egg yolk or with fewer egg yolks? I’ve found in the past that I’m sensitive to the eggy taste of the yolk, but this recipe seems delicious so I definitely would like to try it.
Libby www.ditchthecarbs.com
Coconut flour does require a large number of eggs (read here about coconut flour vs almond flour) but you could try to omit 1 egg yolk and determine if that works for you. I'm just giving you my best guess here and thinking aloud, but you could also possibly add more egg white instead of yolks but then you would need to add more fat to the mini loaf batter (see how low-carb recipe development is so tricky huh?). It's all one big balancing act between fat, protein, fibre and structure. Enjoy 🙂
Cass
Can anyone help with temperature and time if we use 1 big loaf tin? Thank you!
Jules Cook
Fantastic recipe.
I used 20g chopped bacon on top of them and they are just so delicious and like those bad add cheese and bacon buns you get here in Australia...Just without the nasties!
Pumpkin seeds add a nice bit of crunch.
I gave one to my kids straight out of the oven and wish I had of waited until they cooled. The feedback from the kids was they tasted "eggy " and they now won't try them again. I have just eaten one the next day from the fridge with ago and it tastes so much different, not even slightly eggy. It is a scrumptious cheese n bacon bun.
Libby www.ditchthecarbs.com
What a great tip to leave them for a day in the fringe! Sometimes flavours seem to deepen a little as you have found. I hope your kiddos can be encouraged to try them again.
Jodi
These are absolutely FABULOUS! Easy to make, tastes great and low carb. This has become my "go to" bread recipe. Thank you!
Libby www.ditchthecarbs.com
YAY!!!! These are such great lunch box fillers.
Bianca Maguire
These are fantastic! As a professional Baker I was concerned when the batter split but after I added the cheese it seemed less worrisome. I added some deli Sliced chicken that I just needed to clear out of my fridge since I didn't have pepperoni or salami. I can see a load of options to change these up to have as a staple on hand for a quick snack or addition to many meals. I see prosciutto and little chunks of cream cheese in my future!
Thank you!
Libby www.ditchthecarbs.com
What a compliment form a professional baker, you have made my day! Yes indeed, they are so versatile. I love your idea of prosciutto and little chunks of cream cheese - yummmmm.
Lynne Stewart
These are fabulous. I used three types of cheese. The addition of finely chopped spring onion is definitely a plus. I shared with my Keto Facebook group. This recipe IS a keeper. I would love to have been able to post a photo. They were soooo good.
Theresa Giannandrea
These look amazing and I have a batch in the oven just now. However I’m such a bad baker and my batter seemed to separate and look like it was curdled - I add a bit more flour (coconut) and I’m now hoping for the best. I’m assuming I can still eat them even tho the mixture separated???
Libby www.ditchthecarbs.com
Sometimes the mixture does take on a curdled appearance, don't worry, throw it in the mini loave tins and they bake up just perfectly.
Theresa
Sorry should have came back sooner - they were lovely and I have made several batches since then and each and every time the mixture split however they bake up a storm. Thanks x
Libby www.ditchthecarbs.com
YAY!!!! I am sure coconut flour has some magical quality that allows it to split yet bake up perfectly (I need to invent a baking term for it 😉 ). I'm so glad these loaves have been a hit in your house. Thank you for coming back and letting me know they work for you 🙂
Carol Poland
I've just made this in 1 loaf tin. It's lovely. I. Love cheese scones and a thick slice of this is going to Make a great substitute ?
Cass
How long did you put it in the oven for the big loaf tin?
Mareth Aggasild
Hi Libby, I'm new to low carb and am loving your blog. I've just made theses little loaves and have a few questions. They tasted delicious and looked great but as I added the last egg the mixture curdled. After baking they were rather greasy. I used spicy chorizo on top. I let them cool before spreading with butter. Deeelicious. Can you shed any light on the curdling and greasiness? Coconut flour is my usual one and a fresh lot. Not had issues with it before. Could I try less butter?
Libby www.ditchthecarbs.com
Sometimes the ingredients we use change from one batch to another and one brand to another, they are not as standardised as regular ultra-processed foods. So each batch you may require an additional tbsp of coconut flour to bring it all back into a normal looking batter and mop up the butter. Coconut flour can easily be affected by humidity, both in production and on our storage. So keep it zipped or in an airtight container. Otherwise, it won't absorb as much moisture from the batter, which is what may have happened here.
Mareth Aggasild
Thanks for replying Libby. ?
Niecey
Tried it two weeks ago and added spinach and cheese. Turned out ready good. Had to add about additional 1/4 of coconut flour bc it wasn’t thickening but over all good recipes. Would suggest trying different variations. I made a regular size load and cut into 8 servings
Vicki Atkins
I read in the comments that the nutrition info includes the pepperoni and pumpkin seeds. I would like to omit these and add other toppings - I'm thinking black olives. Can you post the nutrition without so we have a Baseline to work from? I haven't tried these yet, I am fairly new to keto and have not yet opened the coconut flour I bought, but these seem like they will be an excellent starting point. I can really see the potential to customize and would like to be able to track macros properly (I am a numbers gal)
This is my first look at your site and it looks fabulous.. Greetings from northern Alberta, Canada!
Renee
Hi- I haven't made these yet as I am out of butter. Sad, I know. Do you know if I can use Coconut oil instead? thanks
Libby www.ditchthecarbs.com
It would probably work, you may have to add some additional flavour and salt to make up for butter being omitted.
Reni
Hi Libby,
this sounds delicious!
I can't wait to make them this coming weekend.
1 quick question please; it states medium eggs, how many will it be with large eggs?
thank you.
Libby www.ditchthecarbs.com
The recipe states 8 medium eggs, so maybe begin by using 6 large eggs. If it is still too wet, add a tablespoon of coconut flour at a time until it is the right consistency, OR if it is too dry, then add an additional egg.
Anet Van der Merwe
Just a question. Is it pissible to replace the coconut flour with lupin flour.??. and keep the rest of the ingredients the same. This looks amazing thank you for the recipe.
Libby www.ditchthecarbs.com
I'm afraid I have never used lupin flour so can't give you advice with confidence. If anyone does try this recipe with lupin flour, I'd love you to comment here and give some tips.
Gina
Love this recipe! I added cooked onion and bacon and corn (non-lchf) they’re so good and I’m planning on making my next batch with sundried tomato, basil and feta!
Marsha
I made these and they are so good. I made two batches the first time. One w plain cheddar and the second with pepperoni cheddar cheese. We liked the plain but the flavored was amazing. I'm going to experiment w other varieties of cheese I have. Thinking horseradish would be awesome.
Bob
Looks delicious! But I'm thinking cutting some of the saturated fat and adding complex carbs from whole grain wheat. Humans do need some carbs.
Libby www.ditchthecarbs.com
Bob, I think you are n the wrong site if you want complex carbs and want to cut your saturated fat 😉 I hope you're being ironic!
Adriana Gutierrez
Will these be OK served at room temperature for a potluck?
Libby www.ditchthecarbs.com
Absolutely! And serve with plenty of room temperature yummy butter too.
Adriana Gutierrez
Has anybody substituted cream cheese for butter for even more cheesy goodness?
Klaudija Breckenridge
Hi Libby!
These were wonderful!
I've been looking for something I can do for breakfast on the run - This is it!
I would like to know how long these would last in the fridge?
Should they rather be frozen?
Many thanks!
Klaudija
Libby www.ditchthecarbs.com
What a wonderful breakfast, and even better with some added spinach and even feta in the bread too. I would keep them in an airtight container in the fridge for up to 3 days. Coconut flour recipes don't stay fresh for very long so if you want them beyond 3 days, then pop them in an airtight container in the freezer. All you need to do is remove one from the freezer before you go for a shower and it will be defrosted when you are finished.
Heidi
Can I ship these? And what's the best way?
Libby www.ditchthecarbs.com
Post them? I'm not sure how you could control the temperature and humidity so you can guarantee they will arrive safely and edible. Many postal/courier vans are notoriously hot and stuffy. These mini loaves are high in eggs and cheese so ideally need to be kept cool. I keep them in my fridge in the summer and in my pantry in the winter. I always keep them in an airtight container too to make sure they are fresh.
Marsha B
Thank you for including pictures of the finished product on your recipes when they are printed. Even a small picture is very helpful. Just starting to follow your page and have so many recipes I want to try. This might be my first one. If you have a way of making bread pudding low carb I'd love to hear about it. 😉 It's my all time favorite dessert.
Donna Keen
I'm going to try this recipe using my silicone mini muffin mold and cut down the baking time (while watching VERY carefully). If it works, it's a great snack for some of our fellow Keto followers in our congregation--a bit difficult to enjoy the "after service" coffee and treats when most of the food is muffins, cookies, and donuts. LOL
Lisa Edmond
Hello Sister Keen, what a great idea for an after service or service break treat. Can't wait to try them.
amber garcia
Mine stuck to the muffin tin. 🙁 I sprayed the tin with olive oil first but they still stuck 🙁
Seema
I cooked them in microwave first and they turned out very good.
Chris
I just made these, and they were very good! However, the consistency came out more like quiche than like bread. I'm not sure if that's how they are supposed to be, or if I messed up somewhere.
Libby www.ditchthecarbs.com
It sounds like you may have needed some extra coconut flour. These should definitely be bread-like. Some coconut flours don't behave as well as others. If this occurs, simply add an extra tablespoon of coconut flour at a time.
Chris
Thank you!
Michelle
These are amazing! 5 stars!! I made the most basic version to start, but I can't wait to start tweaking the add-ins for different occasions! Even the picky hubby is requesting more!
Libby www.ditchthecarbs.com
Excellent!!! One Reader has told me she adds chopped spinach to hers. I am trying that next time.
Laura
Can I make this as 1 large loaf ?
Libby www.ditchthecarbs.com
Yes, just cook it for much longer. Sorry I don't give you an exact coking time as there are so many variations on bread loaf tins out there. I love the idea of this sliced ups with butter 🙂