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
Ingredients
- 113 g butter softened
- 50 g coconut flour
- 1 tsp baking powder
- salt and pepper to taste
- pinch chilli optional
- 8 eggs - medium
- 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).
- 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.
Theresa Giannandrea says
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 says
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.
Mareth Aggasild says
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 says
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 says
Thanks for replying Libby. 😊
Niecey says
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 says
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 says
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 says
It would probably work, you may have to add some additional flavour and salt to make up for butter being omitted.
Reni says
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 says
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 says
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 says
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 says
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 says
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 says
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 says
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 says
Will these be OK served at room temperature for a potluck?
Libby www.ditchthecarbs.com says
Absolutely! And serve with plenty of room temperature yummy butter too.
Adriana Gutierrez says
Has anybody substituted cream cheese for butter for even more cheesy goodness?
Klaudija Breckenridge says
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 says
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 says
Can I ship these? And what’s the best way?
Libby www.ditchthecarbs.com says
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 says
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 says
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 says
Hello Sister Keen, what a great idea for an after service or service break treat. Can’t wait to try them.
amber garcia says
Mine stuck to the muffin tin. 🙁 I sprayed the tin with olive oil first but they still stuck 🙁
Seema says
I cooked them in microwave first and they turned out very good.
Chris says
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 says
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 says
Thank you!
Michelle says
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 says
Excellent!!! One Reader has told me she adds chopped spinach to hers. I am trying that next time.
Laura says
Can I make this as 1 large loaf ?
Libby www.ditchthecarbs.com says
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 🙂
Jessica says
Libby! These are fabulous! I added some raw spinach to the batter. I worried it would add too much water, but it did just fine! My batter was lumpy in the beginning b/c I didn’t soften the butter enough. So I zapped it with my hand mixer on high speed and watched it smooth out and thicken up. Brilliant.
Libby www.ditchthecarbs.com says
Genius addition. I’m going to steal this idea next time I make the cheese loaves.
sandra_nz says
These are fantastic thanks Libby!
I’ve been meaning to try them for ages and finally got around to it this weekend. My first time ‘baking’ with coconut flour – it was so fascinating to watch the mix continue to thicken as each successive egg was added! They are a fantastic addition to my workplace lunchbox.
Libby www.ditchthecarbs.com says
It’s bizarre isn’t it? Coconut flour seems to thicken the more eggs you add, then it swells and looks like regular cake batter. I’m so glad you enjoyed it.
Lafemme says
Hi Libby, i wanted to let you know how wonderful your recipe turned out. I baked them two ways: in silicon mini muffin cups and a 12cm square pan, in an airfryer. Added chopped chorizos and paprika + garlic powder to the batter. They were so good! I actually prefer them over wheat savoury muffins. Thank you so much 🙂
Libby www.ditchthecarbs.com says
Whoo – hoo I’m so glad you loved these so much and I love that you added chorizo and paprika. That would be amazing, especially served with lots of melted butter – Yum
LizzieMB says
Hi Lafemme,
I have a Phillips Air Fryer a d would like to know what temperature did you use and for how long, I do have the baking tin.
Appreciate it.
Liz
Jacky Fields says
Made these for myself but dh LOVES them! He loves almost everything low carb and keto I make but he is anything but!
Shirley says
These were really yummy! Definitely going to be a regular for me.
Julia says
Hi Libby, I’ve made these a few times using cheese a d pepperoni slices as a topping – they are fab, and my husband loves them. Unfortunately they are eaten too quickly :-). Would they freeze well? Many thanks
Libby www.ditchthecarbs.com says
Yes they do. I freeze them in an airtight container, wrapped in baking parchment so they don’t dry out and get “freezer burn”. I’m so glad you loved them 🙂
billy b says
Very good!!! Added pickled jalapeño
Tina says
Do I need to whisk the eggs before I add them?
Rudi says
Can I make these in the microwave instead – the base, without bacon, etc?
Libby www.ditchthecarbs.com says
I have never tried to cook these in the microwave, I prefer them to have a crispy cheese topping/crust. But please come back and let me know if you successfully used the microwave, and how long they took to cook. Brilliant idea 🙂
Ania says
Only thing I changed were the nuts and size of pan, this is a large bun pan from USA. EXCELLENT! These could also have many variations such as:
Black olives, green olives, chives, sausage, Italian seasoning, bacon= PIZZA
Chicken or beef, cumin, taco seasoning, cheddar, black olives= TACOS
Use with any dip; salsa or marinara.
Helene says
How many ounces or grams was the stick of pepperoni?
Melissa says
I added red onion and sweetcorn which was yummy. Perhaps I needed a pinch extra salt or a more mature cheese. Perfectly yummy all the same though x
Planulina says
I made these today! I put half of the base ingredients into each of two bowls. One bowl got a little salt and pepper and just the cheese for cheese muffins, and the other bowl got a tiny bit of brown sugar and blueberries. Muffins instead of mini loaves because that’s what I have. I did use papers and they did stick some even with spraying with cooking spray. I think next time I might skip the papers.
For anyone wondering if they are eggy, they don’t TASTE like eggs/quiche to me, but they do have a very light texture I can only describe as kind of eggy. I might try them with one fewer egg next time. I find the texture is improved by refrigerating them once they’re cool. I probably underbaked them a little, though, too. (Also I think they need MORE cheese!)
The blueberry ones were for my wee one. She ate TWO for lunch! I was pretty excited to feed her a protein-and-fats muffin instead of sugar and white flour!
I’ve been mostly eating plainer whole foods since I started keto, but a cheese muffin with breakfast today was a nice treat.
Dawn says
Can you substitute the coconut flour with almond flour. Due to being allergic to coconut I will need to find a substitute
Libby www.ditchthecarbs.com says
I’m so sorry, but not for this recipe. This is a good article to read, Coconut flour vs Almond flour.
Dany says
Excellent recipe and very filling!
I made a few adjustments to the recipe:
I included chopped bacon; I used 10 x 60g eggs; 75g of coconut flour; A slice of fresh mozzarella cheese in the middle of each loaf space; 185g grated cheese; 140g butter; dash of cayenne pepper; garlic & herb powder; 1 large sting onion and topped with black olive pieces prior to extra grated cheese placement. The extras resulted in producing 12 mini loaves. I found that I needed to cook for 20 mins extra.
They turned out well and tasted Devine.
Other changes I may make could include sundried tomatoes or alternatively make a sweet loaf by including dried fruits or frozen berries.
Theresa S. says
Can’t wait to try this recipe! I read all the comments to improve my outcome. Might even try to slice and toast one for breakfast next day. I am new to this low carb lifestyle.
Theresa
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,
Elle says
If not loaves, how have you made them?
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.
Elle says
These tasted like an egg on the go cup. Pretty tasty, but not bread or muffin like. Won’t make again.
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 🙂
Tracy says
You are the best😇
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!
Claudinia says
Did you cook the bacon first?
Libby www.ditchthecarbs.com says
Nope. I just throw it all in raw, chopped small enough so it will cook along with the mini loaf. But feel free to cook it first if that makes you feel uneasy. It won’t hurt to be cooked twice 🙂
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.