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 carbsClick To TweetCoconut 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 carbsClick To TweetOh, 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
The perfect little cheesy mini loaf for lunch boxes. Serve warm with butter.
Ingredients
- 113 g butter softened
- 50 g coconut flour
- 1 tsp baking powder
- salt and pepper to taste
- pinch chilli optional
- 8 eggs
- 0.5 spring onion finely sliced
- 100 g 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).
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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.
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Marj says
Hello
These are delicious. have not made them as loaves and have not added toppings, just the flour, eggs butter and cheese. my kids love them, a batch of 12 muffins does not last long. will try some of the toppings at some stage,
Lindy says
could I substitute some ricotta cheese for some of the eggs ????
Libby www.ditchthecarbs.com says
I’m not sure if that would work because the eggs are necessary for the texture, volume, structure, protein which makes it bind well with the coconut flour. If you do try, come back and tell me how you got on.
Denise Siri says
How big are the individual loaves? Many pans to choose from….thank you!
Elaine says
Just made these cheese pepperoni loaves. Absolutely gorgeous really tasty. I was very surprised as l have never used coconut flour before how easy to make. Thank you for recipe.
Karen Ellem says
Hi!
Cant wait to make these.
Im in Australia, and was wondering does the .5 green onion mean just half
a cream shallot for the whole recipe?
it dosnt seem much- green onions(shallots are very small here)
many thanks,Karen
Libby www.ditchthecarbs.com says
Hello from NZ. I use half a spring onion. Feel free to add more or less to your liking. I love the little taste it adds to the muffin mixture.
Pat Mahlman says
Does your Nutritional facts include the pepperoni and pumpkin seeds?
Libby www.ditchthecarbs.com says
Yes 🙂
karen waters says
I had a go at making these. The eggs and flour seemed to curdle and separate – I did add the eggs one at a time. What should the batter look like? I then cooked them in a metal muffin tin. They rose, but when I removed them from the tin I was left with a pool of fat under each one and a loaf that was more like a crunchy omlette (albeit a rather tasty one !) – than anything remotely like bread. They also sank immediately. Where did I go wrong ?
Libby www.ditchthecarbs.com says
Hmm, something pretty hideous is at play here. I would go back and look at your coconut flour. This mixture shouldn’t curdle at all, and that will be the reason why it had fat at the bottom and it was crispy. The ingredients have clearly separated. I make these weekly and each time they work brilliantly. Try another brand of coconut flour and see the difference.
Lisa says
This may seem like a dumb question but I just want to be sure. when you say a pinch of chili are you referring to chili powder? Thanks you 🙂
Libby www.ditchthecarbs.com says
Yes, and that’s a great question 🙂 If you have thought it, no doubt others have too.
MoneySpinner says
Hello Libby, you give so much and ask for very little. your ideas are great, thank you for doing this. and helping others.
May I ask, instead of individual ones, can I make one big loaf in a loaf tin? would I need to change recipe in any way?
Libby www.ditchthecarbs.com says
What an absolutely lovely comment “you give so much and ask for very little”, sending big low-carb karma your way 🙂 You could bake this as one large loaf, the baking time would depend on how deep the loaf mixture is in the baking dish. Coconut flour can sometimes be a bit fickle to cook throughout if it is too thick. Hence me usually making little loaves, slices and two layer cakes. But let me know if you have success and come back and let us know the cooking times and size of dish you used.
Karina says
These are amazing! Been on Keto for a while I miss having muffins. I’m originally from New Zealand, currently living in Dallas and these remind me of Alison’s Holst Champion Cheese Muffins which were a staple in our house growing up. Thank you so much for creating this recipe. I added diced ham and parsley. Sprinkled paprika on top before baking. Delicious!!
Libby www.ditchthecarbs.com says
I use to live by Alison Holst’s cooking books. Such easy, yummy and basic recipes. I’m so glad I have made a fellow kiwi reminisce of home today. Sending you kiwi warm wishes from a warm and sunny winters day here in Auckland. 🙂
Connie Ivarson says
Hello can you please convert the grams to cups/tablespoons for me for the ingrediants that show g only.
thank you
Libby www.ditchthecarbs.com says
Every recipe now has a “METRIC – US” conversion. Click on the big red buttons below any recipe and it will switch the ingredient quantities for you 🙂
Lynn says
I made these on the weekend with bacon and too much cheese, cos I was slack and didn’t measure it, but they turned out really well. Great for breaky. I got my silicon moulds from KMart too for $6. Bargain!
Thanks Libby for another fantastic recipe!
Ellen says
Hi, can you use fewer whole eggs and add some egg whites to make up the liquid that is needed for the coconut flour? Thank you.
Libby www.ditchthecarbs.com says
I have never tried using egg whites in place of a few whole eggs. The texture would be different as there would be less fat from the missing yolks. If you do try, come back and let me know how you got o, I’m sure others would love to know too 🙂
Deirdre smith says
Hi Libby, we had the green problem too. Are they safe to eat? Also can I make them less eggy, as we found them.
a bit omelette tasting. Thanks. Dee
Libby www.ditchthecarbs.com says
It appears that is may be the aluminium reacting to the coconut flour. To make them less “eggy”, remember to add plenty of cheese and herbs. That is my number one tip for using coconut flour. The same goes for sweet recipes, adde xtra vanilla or cinnamon and that seems to overpower the eggy flavour.
Lucy says
I just made these. They are delicious, I have had to stop my self from keeping on eating them! Love the texture. Thank you – your recipes rock!
Libby www.ditchthecarbs.com says
Thanks Lucy. These have quickly become my favourite too 🙂
lauren says
Can you use something besides coconut flour? my husband can’t have it.
Libby www.ditchthecarbs.com says
That would be a completely different recipe as coconut flour and almond flour work in completely different ways. Read this post, it explains it all. I have another bread recipe coming up soon so stay tuned 🙂
vika says
Hi, I love this coconutflour breads. But I have the problem that the lower half of the loaf gets green. I suppose these are the egg yolks. Any suggestions what to do to avoid this?
Libby www.ditchthecarbs.com says
I have heard some coconut flours are reacting with the aluminium in baking powder. Maybe see if you can buy aluminium free baking powder and see if that stops the green!
Kristie says
I use parchment paper for all coconut breaking…it seems to keep the green and the sticking problems at bay.
KJ says
Is the baking powder necessary? I was about to make these then realised I don’t have baking powder but baking soda so rather than switch them I was wondering if I could omit the baking powder instead?
Margaret Goff Knapp says
Baking soda is stronger than baking powder, so you would need different amounts, and it usually needs something acidic to react with (like buttermilk). If you don’t have an acid in the recipe, it might leave a taste in the mouth and it might not rise…. Hmmm…. I wonder if you made jalapeno bread…. So, you might need less baking soda (1/4 tsp or something and maybe a splash of vinegar or something like that.
Christine says
Would these freeze okay & how long would they keep in an air tight container Fridge or pantry Bought the mini loaf tins yesterday $6 here in New Zealand at the Warehouse So looking forward to making them
Libby www.ditchthecarbs.com says
Yay Chrisitne, I bought my mini loaf silicon ‘tin’ from good old Kmart for about the same $, gotta love a bargain. I keep mine in an airtight container for 2-3 days. If the weather is warm, I keep them in the fridge as they have a high egg ratio, to keep them fresh.
Sessie LouBob says
Delish!!! next time I’m adding bits of bacon instead of pepperoni, OMG so good, thank you
Lucy says
Love the recipe, thank you! The equivalent fahrenheit temperature to 180c is actually 350 degrees. (Pretty sure this is a typo, because I have used many of your recipes and never noticed this before.) Thank you for the great recipes and ideas 🙂
Deedee says
Hi Libby. What size are your molds, please? Mine are loose [not one pan], and I have them in two different sizes…
Libby www.ditchthecarbs.com says
Mine measure approximately 5cm x 10cm. Muffin tins work well too.
Deedee says
Thank you!
Siry says
45 grams of flour, I don’t have a scale, what does that equal to approximately?
Libby www.ditchthecarbs.com says
Hi Siry, 45g is equivalent to 1/2 cup. On many of my recipes now you can click below “Metric – US Customary” and switch your view to metric or US measurements. I am slowly ploughing through over 200 recipes and updating them all.
Connie says
Hello, I have been trying to figure out what the grams convert to for US measurements. Have you had a chance to convert this recipe? I don’t want to guess and have them be a flop. Need to know what 113 g butter is equal to? 50g coconut flour? 100g shredded cheese? Thanks in advance.
Libby www.ditchthecarbs.com says
Every recipe now has a “METRIC – US” conversion. Click on the big red buttons below any recipe and it will switch the ingredient quantities for you 🙂
Geuk Hay Swee says
The country I am residing does not sell coconut flour. Can I grind dried coconut meat instead. Any suggestions.
Is it OK you send to facebook. Please. Do not utilise my gmail for a long time. Sorry
Libby www.ditchthecarbs.com says
I’m sorry but if you grind up coconut meat, you will end up with coconut butter. Coconut flour is the dried coconut meat with all the moisture and much of the fat removed.
LaWanda says
Hi Libby. Are you sure the oven temperature of 250 degrees is correct? I do not have 250 on my gas oven. In fact, the lowest it goes is 260. What would the baking time be for 260 degrees. Many thanks for all you do.
Libby www.ditchthecarbs.com says
It should read 180C/350F.