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Low Carb Keto Chocolate Coconut Flour Bread

Welcome to the October Pinterest Challenge AND Day 2 of Choctoberfest!!  This month I wanted to try Brenda's Keto Low Carb Coconut Flour Bread for this challenge.  Brenda blogs at Sugar-Free Mom and it is one of my favorite blogs for getting low carb foods. I saw this bread and knew I wanted to give it a try!  Plus, it's World Bread Day, too!

Pinterest Challenge

Low Carb Keto Chocolate Coconut Flour Bread

Brenda's bread came out beautifully when I made her recipe. The crust was crisp and the bread had great texture. Perfect for me to have a bit of toast with breakfast, which is what I was dreadfully missing.

Low Carb Keto Chocolate Coconut Flour Bread is born!

Brenda's bread gave me the confidence to play with the recipe. I switched out the olive oil for a coconut oil that created a rich taste, thanks to Barlean's Butter Flavored Coconut Oil.  I added cocoa for that chocolate flavor I was missing.

I also missed have some kind of dessert bread, and decided to use the foundation of Brenda's bread with some tweaks to make it more dessert-like.  Thus Keto Low Carb Chocolate Coconut Flour Bread was born!  The bread isn't too sweet, but does make a delightful French toast (small pieces) and is fabulous spread with nut butter.  A dessert bread has been born!

To join next month's #pinterestchallenge, click here to sign-up ⇒ November Pinterest Challenge

Yield: 8 slices

Low Carb Keto Chocolate Coconut Flour Bread

prep time: 10 minscook time: 60 minstotal time: 70 mins
This low carb bread has a chocolaty and buttery flavor that adds up to a sweet treat without the sugar.


6 eggs
1/3 c water
1 c coconut flour
2 T Swerve sweetener
1 T baking powder
1 T cocoa
1 t xanthan gum
1/2 t salt


Preheat the oven to 375 degrees F.   Using a stand mixer, place the eggs, coconut oil, water and blend until well combined.  Add the flour, Swerve, baking powder, xanthan gum and salt and beat until well incorporated.  Dough will be thick.  Line an 8 by 4" loaf pan with parchment paper.  Pour batter into the pan.  Bake for 40 minutes until a toothpick inserted comes out clean.  Cool for 20 minutes, remove from pan, cool 15 minutes more.
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Created using The Recipes Generator

Now let's see what other things Pinterest inspired! Head over and visit the other hosts to see what they crafted, cooked, built, or tried!

Pinterest Challenge Blog Hop
Erlene - My Pinterventures • Gail - Purple Hues and Me
Kristie - Teadoodles • Lynne - My Family Thyme
Joanne - Our Unschooling Journey • Jenny - Cookies, Coffee and Crafts
Shirley - Intelligent Domestications • Debbee - Debbee's Buzz
Beverly - Across The Boulevard
Julie - Sum of their Stories
Chelsea - Making Manzanita • Katrin - Kreativ K
Michelle - Our Crafty Mom • Marie - The Inspiration Vault
T'onna - Sew Crafty Crochet • Chelc - Inside the Fox Den
Laurie - My Husband Has Too Many Hobbies • Alexandra - Eye Love Knots
Katrin - Nothern Feeling • Emily - Domestic Deadline
Terri - Our Good Life • Rebecca - Hello Central Avenue
Leslie - Once Upon a Time & Happily Ever After
Roseann - This Autoimmune Life • Toni - Girl, Just DI

Kelley - Simply Inspired Meals 
• Lauren - Mom Home Guide
Debra - Shoppe No.5 • Lydia - Lydia's Flexitarian Kitchen
Susan - Suzer Space • Habiba - Craftify My Love
For Pinterest Challenge

For Choctoberfest

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