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    Home » Recipes » Low-Carb Bread and Cracker Recipes

    Easy Coconut Flour Mini Keto Cheese Loaves (5 Variations)

    Published: Jul 10, 2017· Modified: Nov 11, 2022· By Libby Jenkinson May contain affiliate links.

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    5-INGREDIENTS COOKBOOK STARTER PACK JUMP TO RECIPE
    Mini low-carb cheese loaves on a wooden bread board
    Mini coconut flour loaves cooked in a silicon mould
    Coconut flour mini cheese loaves cooling down on a wooden chopping board
    cheese loaves on a wooden chopping board

    Craving bread? This is one of my favorite keto bread recipes! This cheese bread is made with coconut flour, shredded cheese, and plenty of flavors. It's a versatile and delicious recipe that you can bake as mini loaves or muffins.

    PLUS I've got 5 variations for you to make these spicy, bacon, taco, Italian, or even sweet!

    There's also a garlic bread cheese loaf too.

    cheese loaves on a wooden chopping board

    There are just as good, if not better, than the cheesy savory muffins I used to enjoy with cream cheese and melted butter at a local cafe.

    This low-carb bread is grain-free, gluten-free, and my kids love them in their lunch boxes. You can enjoy them as the perfect side to soup or salad to make it a complete meal.

    Jump to:
    • How many carbs are in a keto cheese loaf?
    • Coconut flour 101
    • Can I swap coconut flour for almond flour?
    • Ingredients
    • Instructions
    • 5 Variations
    • Storage
    • Serving
    • Top 5 keto bread recipes
    • 📖 Recipe
    • 💬 Comments
    mockups of keto bread cookbook

    How many carbs are in a keto cheese loaf?

    You'll love this quick and easy recipe because this bread recipe is incredibly low carb at just 1.3g net carbs per loaf!

    Nutrition for 1 mini keto cheese loaf = 1.3g NET carbs, 6.4 g protein, 13.8 g fat, 161 calories.
    Serving size = 1 low-carb cheese loaf (makes 12)

    They fit perfectly into your daily carb limit whether you are on a low carb diet, keto diet, or any other gluten-free or grain-free diet you follow.

    These are not full-sized loaves but are mini keto bread. If you choose to make them larger, you'll need to adjust the carbs accordingly. I also like to make them into large keto savory muffins.

    The keto diet: a quick refresher

    The keto diet is one where you consume very low carbs. Instead of sugar, your body will then utilizes fats to provide energy. This can lead to a significant amount of weight loss and many other health benefits because the body will use the fat that it's storing as an energy source.

    You become a fat burner, not a sugar burner.

    Just because you are letting go of carbs doesn't mean you need to say goodbye to your favourite foods, however. This keto bread recipe is just one example of something that can be made while on this diet.

    My entire site is filled with lots of other delicious recipes that fit right into a keto or low-carb diet. There is no deprivation when living this way - pizza with fathead dough, keto brownies, waffles, and so many more foods you love.

    Learn more about how to get started with this beginner's guide to the keto diet.

    mockups of keto bread cookbook

    Coconut flour 101

    Is coconut flour keto?

    Yes, coconut flour is definitely keto. It is incredibly high in fibre and low in grams of net carbs. Using coconut flour in recipes is perfect for individuals who have to avoid nuts due to allergies but are able to consume coconut flour.

    A common problem with low carb and keto recipes is the fact they predominantly use almond flour which is a problem for those with nut allergies or for those who cannot take almond flour baking to school that has a nut-free policy.

    Benefits of coconut flour

    For those who have been with me for a while, you will know I now prefer to use coconut flour over almond flour.

    Why?

    I break it down in the article above, but it all comes down to 4 really important differences between coconut flour and almond flour properties, as well as health and cost.

    1. Net carbs - coconut flour is much higher in fiber and much lower in net carbs making it the perfect low-carb flour for keto baking.
    2. Allergies - with an ever increasing number of people with nut allergies, having coconut flour recipes on hand is incredibly helpful.
    3. Cost - coconut flour is cheaper to use and you use less.
    4. Omega3:6 ratio - almonds are high in Omega 6 (pro-inflammatory)

    How to use coconut flour

    Coconut flour may be a little trickier to bake with if this is your first time working with low-carb recipes. However, when you persevere you'll quickly master coconut flour!

    The results are worth the effort: light, fluffy, and much much lower in net carbs. You won't even miss traditional bread or white flour in this carb-friendly delicious bread.

    Coconut flour requires more liquid ingredients and eggs than a traditional almond flour or wheat flour recipe. If you have never baked with this new low-carb flour before, I would recommend you use recipes that have been developed with coconut flour rather than trying to calculate a substitution.

    Can I swap coconut flour for almond flour?

    No, this keto cheese bread recipe will only work with coconut flour. It won't work with almond flour or almond meal. However, I do have a different recipe if you are looking for delicious almond flour bread to try!

    If you want a traditional large keto bread, you may like the coconut flour bread or coconut flour tortillas too.

    Ingredients

    You only need a few simple low-carb ingredients. You'll probably have most of them in the pantry or refrigerator. It's baked with low-carb coconut flour that makes this bread keto.

    • Butter - I prefer salted butter, but you can use unsalted then adjust the amount of seasoning you prefer.
    • Coconut flour - if you don't like coconut flour you will have to make an almond flour bread recipe instead (see recommended almond flour bread recipes at the end of this post).
      Baking powder - always make sure it is in date to ensure your bread recipe will rise to be soft and fluffy.
    • Salt and pepper - adjust to your preference.
    • Chili - add as much spice as you can handle.
    • Eggs - the recipe calls for medium eggs, but if you have large eggs, use 1 or 2 less.
    • Spring onion - this can be omitted or swapped for garlic powder.
    • Shredded cheese - you can use 1 cup of any mild cheese, but the more flavor your chosen cheese has, the more flavorsome your cheese bread will be. Shredded mozzarella cheese will add a slight stretch to your bread.
    • Pepperoni - this is optional but it really makes the bread taste like a cafe savory muffin.

    Can you make low-carb cheesy bread with fresh garlic?

    To make quick and simple keto garlic bread, add some fresh minced garlic into the bread dough. Before cooking, brush the top of each cheese bread loaf with melted butter and crushed garlic.

    Instructions

    These are my favorite mini loaf tins.

    The full instructions and measurements are in the recipe card below.

    1. It's a pretty simple recipe, all made in one large bowl. Once you mix all the ingredients together, fill each mini loaf tin (or muffin case). 
    2. Press sliced pepperoni and pumpkin seeds into the top.
    3. Cover with additional shredded/grated cheese.
    4. Preheat the oven and bake at 180C/350F.
    5. Allow cooling before removing and place each loaf on a wire rack.
    • A close up of coconut flour mini cheese loaves
      Press sliced pepperoni and pumpkin seed into the top
    • Mini loaf tins filled with coconut flour bread
      Sprinkle with extra cheese
    • Mini coconut flour loaves cooked in a silicon mould
      Bake until browned and golden
    • Five coconut flour mini cheese loads sitting on a breadboard
      Cool before removing

    Do you need a bread machine to make coconut flour bread?

    No, you don't need any fancy kitchen gadgets such as a bread machine. Just mix everything together in a large mixing bowl. However, if your bread machine has a "mix and bake" setting, then you can place all the ingredients in at once and press "mix".

    But in reality, it's actually easier and faster to use the traditional method of mixing by hand then baking in the oven.

    5 Variations

    One of the things I love most about this keto cheese bread recipe is just how versatile it is! Here are a few different flavors you can customize the basic bread recipe with:

    • Pizza cheese loaves - this is what I put in the recipe card below. I used green onion, mini pepperoni, and mozzarella cheese to give it a pizza spin. You could swap out the meat for sausage or another option too! Some Italian seasoning would also be a flavorsome addition.
    • Taco loaves - try adding cumin, coriander, and ground chili to the "dough". Before baking push a spoon of sour cream into the center and sprinkle over more taco seasoning and Mexican cheese for a crispy cheesy crust.
    • Bacon rolls - fry up some crispy bacon and add it to the dough along with cheddar cheese. Yum!
    • Italian cheese bread - oregano, and parmesan cheese are mixed into the bread "dough" and baked to become golden brown. Serve with a drizzle of olive oil mixed with dipping herbs.
    • Make it sweet - instead of going savory, why not try making this into a sweet version? A reader told me she used sweetener and blueberries in her version and her daughter loved it! Give it a try next time and see.

    Get creative and try different low-carb ingredients...and be sure to let me know in the comments which you use!

    Five coconut flour mini cheese loaves with pumpkin seeds sitting on a breadboard

    Storage

    Allow this keto-friendly bread to cool on a baking sheet or rack before you enjoy it.

    This keto cheese bread recipe does best when stored in the fridge in an airtight container. In fact, this recipe has been made hundreds if not thousands of times across the world, and many readers have said they prefer these cheese loaves after a day in the fridge.

    When stored in the fridge, this keto cheese bread recipe will last for 2-3 days.

    If you want to double the batch and keep some in your freezer for a quick snack, I applaud the idea! Just wrap each loaf in parchment paper to keep them from drying out or getting freezer burn. Then place the wrapped loaves into an airtight container and freeze for up to 3 months.

    mockups of keto bread cookbook

    Serving

    I like these loaves and savory muffins best when served warm with melted butter. They are quite large so I can often only eat half.

    This quick and easy keto cheese bread tastes great all by itself, but it's even better served with sliced tomato, avocado, and green salad.

    The keto cheese bread is perfect as a delicious snack or lunch. It's also incredible when served with garlic butter.

    Dip the bread in marinara sauce, and sprinkle with parmesan of chopped chives for a quick and easy appetizer.

    Keto cheese bread

    So next time you're craving a slice of keto cheese bread, make this recipe and share your photos in our low-carb keto community. You can join my keto low carb community here.

    Please leave me a comment below if you have used this basic keto cheese in a new way that I haven't mentioned. Some members have told me they used the bread dough to create a pizza crust with a marinara sauce and covered it with shredded mozzarella cheese.

    Top 5 keto bread recipes

    If you're missing your favorite bread, sandwich, or garlic bread ... good news, I have recipes for every single one.

    The best low-carb bread for beginners is almond flour bread, or if you cannot tolerate almond flour then coconut flour bread is the next best thing.

    None of my low-carb bread recipes requires yeast and none need a bread machine. So making flourless yeast-free bread is quick and simple and you've probably got all the ingredients in your pantry right now.

    The most requested bread recipe would have to be keto cheesy garlic bread. And if you're after something sweet, then cinnamon scrolls are perfect for you.

    • healthy low-carb almond flour bread and butter on bread board
      Almond flour bread
    • coconut flour bread sliced on a bread board
      Coconut flour bread
    • cooked garlic bread on a wooden board garnished wth parsley
      Keto cheesy garlic bread
    • Cinnamon scrolls sliced and lifted with a woman's hand
    • Top 3 Coconut Flour Baking Mistakes (Video)
    • Low-Carb Almond Flour Bread (Dairy-Free)
    • The Best 17 Keto Coconut Flour Recipes (in 2022)
    • Low-Carb 3 Seed Bread (Copycat "Multigrain")
    • Best Low-Carb Breads On The Internet
    • Easy Keto Cheddar Biscuits (Cheese Scones) Gluten-Free
    mockups of keto bread cookbook

    📖 Recipe

    cheese loaves on a wooden chopping board

    Please rate this recipe.

    4.3 from 143 votes

    Coconut Flour Mini Cheese Loaves Recipe

    The perfect little cheesy mini loaf for lunch boxes. Serve warm with butter.
    Servings: 12 mini loaves
    NET carbs: 1.3g
    Author: Libby Jenkinson
    Prep Time 10 minutes
    Cook Time 15 minutes
    Total Time 25 minutes
    Category: Bread. Breakfast. Coconut Flour Recipes. Lunch. Lunch boxes
    Diet: Diabetic. Gluten Free
    Gluten Free. Grain free. Keto. LCHF. Low Carb. No Sugars. Wheat Free
    Review Recipe Print Pin Email

    Calculate ingredients

    Adjust servings: 12 mini loaves
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    Ingredients

    • 113 g (1 stick) butter softened
    • 50 g (½ cup) coconut flour
    • 1 teaspoon baking powder
    • salt and pepper to taste
    • pinch chilli powder optional
    • 8 egg
    • 0.5 (½ ) spring onion/scallion finely sliced
    • 100 g (1 cup) shredded/grated cheese

    Coconut Flour Mini Cheese Loaves Toppings

    • 1 pepperoni stick sliced
    • 2 tablespoon pumpkin seeds

    Equipment

    • Measuring cups and spoons
    • Mixing bowls
    • Mini loaf tins

    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.
    © Copyright Ditch The Carbs

    5-INGREDIENTS COOKBOOK

    .

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    Nutrition Facts
    Coconut Flour Mini Cheese Loaves Recipe
    Serving Size
     
    1 loaf
    Amount per Serving
    NET carbs
     
    1.3
    g
    Total Carbohydrates
     
    2.9
    g
    1
    %
    Fiber
     
    1.6
    g
    7
    %
    Sugar
     
    0.5
    g
    1
    %
    Protein
     
    6.4
    g
    13
    %
    Fat
     
    13.8
    g
    21
    %
    Sodium
     
    169.8
    mg
    7
    %
    Potassium
     
    86.4
    mg
    2
    %
    Vitamin A
     
    482.2
    IU
    10
    %
    Vitamin B1
     
    0.1
    mg
    7
    %
    Vitamin B6
     
    0.1
    mg
    5
    %
    Vitamin B12
     
    0.3
    µg
    5
    %
    Vitamin C
     
    0.1
    mg
    0
    %
    Vitamin D
     
    0.8
    µg
    5
    %
    Vitamin E
     
    0.6
    mg
    4
    %
    Vitamin K
     
    2
    µg
    2
    %
    Calcium
     
    93.8
    mg
    9
    %
    Folate
     
    15.9
    µg
    4
    %
    Iron
     
    0.7
    mg
    4
    %
    Magnesium
     
    6.2
    mg
    2
    %
    Selenium
     
    10.3
    µg
    15
    %
    Zinc
     
    0.6
    mg
    4
    %
    % Daily Value*
    -
    Calories
    161.2
    * Percent Daily Values are based on a 2000 calorie diet.

    YOUR HOLIDAY PANTRY & GIFT GUIDES

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    images and mockups for Amazon seasonal holiday shop

    Approximate nutrition information is provided for convenience and as a courtesy only. For the most accurate nutritional data, use the actual ingredients and brands you used in your preferred nutrition calculator.

    Coconut flour mini cheese loaves cooling down on a wooden chopping board

    Got any baking questions?

    If you have any questions about how to make keto cheese bread, keto bread or how to use coconut flour?

    Ask me anything below. I love to celebrate your keto bread successes and to help with baking problems.

    More ... The Best Low-Carb Bread and Cracker Recipes

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    • Best Keto Cheese Bread Loaf (Almond Flour Recipe)
    • Should You Cook By Cups or Weight?
    • Soft Keto Cinnamon Rolls Recipe (Mozzarella Dough)
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    Libby Jenkinson in her garden

    I'm Libby Jenkinson MPS. A registered pharmacist, Health Coach, Cert.Adv Nutrition, mother of 3 and founder of Ditch The Carbs and Low-Carb Practitioners.

    Learn more about me →

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    1. Wendy

      July 31, 2022 at 7:44 am

      5 stars
      I love this recipe - my first time using coconut flour, rather than almond flour, and they turned out perfect.
      My mind's already buzzing on potential variations.

      Reply
    2. Jade

      February 08, 2022 at 9:34 pm

      5 stars
      Delicious and yummy! Thank you.

      I slightly varied the recipe:
      I only have large eggs, so used 6 large eggs, instead of 8 medium ones.
      I also added 1 tablespoon of Greek style yogurt and about an extra tablespoonful of coconut flour.
      I used some frozen chopped garlic, as well as frozen chopped green spring onion.
      A few rashes of unsmoked chopped bacon fried on a little olive oil.
      A few grates of pink Himalayan salt and black ground pepper.

      I baked it in a lined square Pyrex dish on Fan 180C for about 35 mins or more.
      As the mix was baked in one container, it needed longer cooking time than when cooking small ones. I kept it in the oven until it was nicely browned on the top.

      I omitted the pumpkin seeds as mine are a bit old now and didn't taste good. May be in the Spring I should throw them in the garden to grow!

      I will definitely make my variation of this recipe again, but may throw in some sunflower seeds and some ground flax seeds.

      Reply
      • Libby Jenkinson

        February 12, 2022 at 11:00 am

        5 stars
        Jade, I love your adaptation of this recipe, thank you so much for giving us all new ideas. I especially love the idea of added garlic and bacon and the fact that you cooked the coconut flour bread in one pan, awesome!

        Reply
    3. Susan

      January 04, 2022 at 12:46 pm

      5 stars
      Happy New Year, Libby! These mini breads sound wonderful, but I would prefer to make them as standard-sized muffins (rather than large). Can you give me an idea of how many standard muffins this would make, and maybe how long they would take to bake? Thank you.

      Reply
      • Libby Jenkinson

        January 06, 2022 at 9:51 pm

        5 stars
        Happy new year Susan. Yes, you can bake these as muffins, the number and cooking temperature will depend on the size of your muffin tray, but if you used a regular muffin tray (not the extra-large ones) I would estimate you could make 12 mini loaves or 18 muffins. I would bake them for the same time because even though they will be smaller in size, they will be thicker in the centre compared to a longer thinner loaf.

        Reply
    4. Maggie van Rooyen

      January 03, 2022 at 12:42 am

      5 stars
      Libby
      These Coconut Flour Mini Cheese Loaves are delish!
      I added the scallions & fresh garlic and placed garlic butter with cheese on top. I also left them in the oven while the oven was cooling down - came out perfect.
      Maggie

      Reply
      • Libby Jenkinson

        January 03, 2022 at 4:46 pm

        5 stars
        Awesome Maggie. They are good for the freezer too and will safely store for up to 3 months in an airtight contianer.

        Reply
        • Wendy

          July 05, 2022 at 9:12 am

          5 stars
          Tried these for the first time today - they were so easy to throw together and turned out beautifully. I can't wait to try some variations.

          Reply
    5. Leslie

      August 12, 2021 at 2:54 pm

      5 stars
      These are great! Moist, delish and just as good toasted

      Reply
    6. Elyana

      August 08, 2020 at 9:12 pm

      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.

      Reply
      • Libby www.ditchthecarbs.com

        August 10, 2020 at 2:20 pm

        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 🙂

        Reply
    7. Cass

      June 19, 2020 at 11:54 am

      Can anyone help with temperature and time if we use 1 big loaf tin? Thank you!

      Reply
      • Jade

        February 25, 2022 at 12:28 pm

        5 stars
        I lined my pyrex dish with non-stick baking paper - I have baked the recipe in 3 different sized dishes and it takes about 35 to 45 minutes in a pre heated oven Fan 160C middle shelf. When cooked the loaf should feel firm when touched. Another way to check if it is done, is by inserting a thin knife or skewer into the middle to the bottom. When cooked the knife or skewer will be clean when pulled out. If there is any sticky mix on the knife or skewer, leave the loaf in the oven for a bit longer, until it's cooked.

        Hope this helps.

        Reply
    8. Jules Cook

      January 07, 2020 at 9:06 am

      5 stars
      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.

      Reply
      • Libby www.ditchthecarbs.com

        January 10, 2020 at 9:31 pm

        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.

        Reply
    9. Jodi

      December 13, 2019 at 2:45 am

      These are absolutely FABULOUS! Easy to make, tastes great and low carb. This has become my "go to" bread recipe. Thank you!

      Reply
      • Libby www.ditchthecarbs.com

        December 15, 2019 at 5:16 pm

        YAY!!!! These are such great lunch box fillers.

        Reply
    10. Bianca Maguire

      October 21, 2019 at 2:59 am

      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!

      Reply
      • Libby www.ditchthecarbs.com

        October 21, 2019 at 11:42 am

        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.

        Reply
    11. Lynne Stewart

      October 05, 2019 at 1:02 pm

      5 stars
      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.

      Reply
    12. Theresa Giannandrea

      July 19, 2019 at 3:55 am

      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???

      Reply
      • Libby www.ditchthecarbs.com

        July 21, 2019 at 4:11 pm

        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.

        Reply
        • Theresa

          October 07, 2019 at 11:33 pm

          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

          Reply
          • Libby www.ditchthecarbs.com

            October 11, 2019 at 1:12 pm

            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 🙂

            Reply
      • Carol Poland

        October 07, 2019 at 7:09 am

        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 ?

        Reply
        • Cass

          May 21, 2020 at 9:56 am

          How long did you put it in the oven for the big loaf tin?

          Reply
    13. Mareth Aggasild

      June 24, 2019 at 10:09 pm

      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?

      Reply
      • Libby www.ditchthecarbs.com

        June 25, 2019 at 1:12 pm

        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.

        Reply
        • Mareth Aggasild

          June 28, 2019 at 7:48 pm

          Thanks for replying Libby. ?

          Reply
    14. Niecey

      May 18, 2019 at 10:19 pm

      5 stars
      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

      Reply
    15. Vicki Atkins

      April 13, 2019 at 12:36 am

      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!

      Reply
    16. Renee

      April 11, 2019 at 7:29 pm

      5 stars
      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

      Reply
      • Libby www.ditchthecarbs.com

        April 12, 2019 at 10:58 am

        It would probably work, you may have to add some additional flavour and salt to make up for butter being omitted.

        Reply
    17. Reni

      March 26, 2019 at 8:19 am

      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.

      Reply
      • Libby www.ditchthecarbs.com

        March 27, 2019 at 9:53 am

        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.

        Reply
    18. Anet Van der Merwe

      March 10, 2019 at 10:19 pm

      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.

      Reply
      • Libby www.ditchthecarbs.com

        March 13, 2019 at 10:42 am

        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.

        Reply
    19. Gina

      February 20, 2019 at 6:42 pm

      5 stars
      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!

      Reply
    20. Marsha

      February 19, 2019 at 5:03 pm

      5 stars
      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.

      Reply
    21. Bob

      January 23, 2019 at 11:51 am

      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.

      Reply
      • Libby www.ditchthecarbs.com

        January 24, 2019 at 2:33 pm

        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!

        Reply
    22. Adriana Gutierrez

      December 19, 2018 at 7:23 am

      Will these be OK served at room temperature for a potluck?

      Reply
      • Libby www.ditchthecarbs.com

        December 19, 2018 at 9:18 pm

        Absolutely! And serve with plenty of room temperature yummy butter too.

        Reply
    23. Adriana Gutierrez

      December 19, 2018 at 2:00 am

      Has anybody substituted cream cheese for butter for even more cheesy goodness?

      Reply
    24. Klaudija Breckenridge

      November 14, 2018 at 6:39 am

      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

      Reply
      • Libby www.ditchthecarbs.com

        November 14, 2018 at 7:26 pm

        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.

        Reply
        • Heidi

          November 17, 2018 at 1:05 pm

          Can I ship these? And what's the best way?

          Reply
          • Libby www.ditchthecarbs.com

            November 19, 2018 at 1:13 pm

            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.

            Reply
    25. Marsha B

      October 30, 2018 at 6:48 am

      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.

      Reply
    26. Donna Keen

      October 14, 2018 at 1:46 am

      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

      Reply
      • Lisa Edmond

        April 11, 2019 at 9:38 am

        Hello Sister Keen, what a great idea for an after service or service break treat. Can't wait to try them.

        Reply
    27. amber garcia

      August 14, 2018 at 3:32 pm

      Mine stuck to the muffin tin. 🙁 I sprayed the tin with olive oil first but they still stuck 🙁

      Reply
      • Seema

        May 05, 2019 at 4:28 am

        I cooked them in microwave first and they turned out very good.

        Reply
    28. Chris

      July 20, 2018 at 5:53 pm

      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.

      Reply
      • Libby www.ditchthecarbs.com

        July 20, 2018 at 8:59 pm

        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.

        Reply
        • Chris

          July 21, 2018 at 5:54 am

          Thank you!

          Reply
    29. Michelle

      May 14, 2018 at 11:17 pm

      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!

      Reply
      • Libby www.ditchthecarbs.com

        May 15, 2018 at 10:25 am

        Excellent!!! One Reader has told me she adds chopped spinach to hers. I am trying that next time.

        Reply
    30. Laura

      May 12, 2018 at 11:16 pm

      Can I make this as 1 large loaf ?

      Reply
      • Libby www.ditchthecarbs.com

        May 14, 2018 at 1:23 pm

        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 🙂

        Reply
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