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Easy Keto Friendly Coconut Bread
- by S R
Pink Salt & Rosemary Keto Loaf
A proper loaf you can slice, toast and build sandwiches with. Made with coconut flour for a lighter, slightly sweet crumb — gluten free, low carb, and finished with pink Himalayan salt for a flavour that goes far beyond typical keto bread.
Most keto bread is a compromise. Dense, eggy, and not quite right for a sandwich. This loaf is different. Coconut flour gives it a lighter, slightly sweet crumb that almond flour simply cannot match — and the trick to stopping it from being dry is the higher egg count and a good knob of melted butter working together to keep every slice moist and tender.
The finishing touch is a generous scatter of coarse pink Himalayan salt and fresh rosemary on top before it goes into the oven. The salt crystals melt into the crust as it bakes, creating pockets of flavour in every slice. It makes this loaf genuinely worth making, and genuinely worth eating.
Pink Salt & Rosemary Keto Loaf
Healthy
- 100g coconut flour, sifted
- 8 large eggs, separated
- 4 tbsp melted butter or coconut oil
- 2 tbsp psyllium husk powder
- 1 tbsp apple cider vinegar
- 1 tsp sodium bicarbonate (baking soda)
- ½ tsp cream of tartar
- 1 tsp fine pink Himalayan salt
- 1 tbsp fresh rosemary, finely chopped
- 1 tsp coarse pink Himalayan salt, to finish
- 2 tbsp Omega Seed Mix
- 3–4 sprigs fresh rosemary, to top
- 1 Preheat your oven to 180°C / 160°C fan / 350°F. Line an 8x4 inch loaf tin with baking parchment, leaving a little overhang on each side for easy lifting.
- 2 Separate the eggs. Add the cream of tartar to the whites and beat with an electric whisk until soft peaks form — this is what gives the loaf its height, so do not skip it.
- 3 In a large bowl, whisk together the egg yolks, melted butter and apple cider vinegar until smooth and slightly pale.
- 4 Sift the coconut flour into the yolk mixture, then add the psyllium husk, sodium bicarbonate, fine pink salt, omega mix and chopped rosemary. Stir well — the batter will be much thicker than an almond flour loaf. This is normal; coconut flour absorbs a lot of moisture.
- 5 Fold one third of the beaten egg whites into the batter to loosen it, then gently fold in the remaining whites in two additions. Keep as much air as possible — do not overmix.
- 6 Transfer to your lined tin. Smooth the top with a spatula, then scatter over the coarse pink salt crystals and lay the rosemary sprigs on top.
- 7 Bake for 32–36 minutes until deep golden on top and a skewer inserted into the centre comes out clean. The loaf should feel set and spring back when lightly pressed.
- 8 Leave to cool in the tin for 10 minutes, then lift out using the parchment and cool completely on a wire rack before slicing — at least 20 minutes. Slicing too early makes it crumbly.
Per slice. Based on 12 slices. Nutritional values are approximate.
Why the Salt Makes This Recipe
Fine & Coarse Pink Himalayan Salt
We use fine pink salt inside the batter for even seasoning throughout — its mild, mineral quality rounds out the natural sweetness of the coconut flour without sharpness. The coarse pink salt on top is the real star: it creates a lightly salted, crunchy crust that makes every slice feel considered. Both are available in our natural salt range.
Ways to Make It Your Own
Once you have mastered the base loaf, it is easy to adapt. Here are four variations worth trying:
Kala Namak & Thyme
Swap the fine pink salt for Kala Namak and the rosemary for thyme. The eggy, sulphurous note of black salt is extraordinary in this loaf — especially toasted with butter.
Coarse Sea Salt & Olive
Stir 60g of chopped black olives into the batter and finish with coarse sea salt on top. Works brilliantly as a savoury accompaniment to soups and stews.
Seeded Loaf
Add 2 tbsp each of sesame, sunflower and pumpkin seeds to the batter or if you are feeling lazy a pack of omega seed mix. Press a few extra seeds on top before baking for a bakery-style finish.
Dairy Free
Swap the butter for the same quantity of extra virgin olive oil. The flavour is slightly more savoury which pairs perfectly with the rosemary.
How to Serve It
This loaf is at its best sliced thickly and toasted — coconut flour crisps up beautifully in the toaster and the coarse salt on the crust becomes even more pronounced. Here are our favourite ways to eat it:
- Avocado & Kala Namak toast — toast a slice, load with smashed avocado and finish with a pinch of Kala Namak for an eggy, savoury hit.
- Classic sandwich bread — slices cleanly once completely cooled and holds together well for sandwiches and grilled cheese.
- With butter and coarse sea salt — the simplest and arguably the best way. Warm from the oven, good butter, a pinch of coarse sea salt.
- French toast — slightly stale slices work brilliantly. Use one egg, a splash of cream, a pinch of cinnamon and a drop of vanilla.
