Coconut Flour Keto Bread with Sun-Dried Tomatoes
A subtly sweet, chewy bread with tangy sun-dried tomatoes, ideal for a savory breakfast with a side of fresh herbs or cream cheese. This american-inspired breakfast (keto, low-carb) ready in about 45 minutes combines coconut flour, large eggs, grated cheddar cheese into a breakfast that fuels the morning without the midday crash — make-ahead-friendly and balanced enough to anchor the first meal of the day. Each serving lands at about 130 calories and feeds 8, so it sits comfortably in a weekly breakfast rotation alongside fruit, yogurt, or coffee. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.
Ingredients
- 1/2 cup coconut flour
- 3 large eggs
- 1/2 cup, grated cheddar cheese
- 2 tablespoons, finely chopped sun-dried tomatoes
- 1/2 teaspoon garlic powder
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1 tablespoon olive oil
Instructions
- Step 1: Preheat oven to 350°F (175°C) and brush an 8x4-inch loaf pan with 1 tablespoon olive oil.
- Step 2: In a large bowl, whisk together 1/2 cup coconut flour, 3 large eggs, 1/2 cup grated cheddar cheese, 2 tablespoons finely chopped sun-dried tomatoes, 1/2 teaspoon garlic powder, 1/2 teaspoon salt, and 1/4 teaspoon black pepper until fully combined.
- Step 3: Pour the batter into the oiled loaf pan and smooth the top with a spatula.
- Step 4: Bake for 32-37 minutes, or until the top is lightly browned and a toothpick inserted into the center comes out clean.
- Step 5: Let the bread cool in the pan for 12 minutes before slicing to set.
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Frequently asked questions
How long does Coconut Flour Keto Bread with Sun-Dried Tomatoes take to make?
Total time is about 45 minutes (10 min prep + 35 min cook). Most home cooks find this fits comfortably into a busy morning; prep components the night before to save active time.
How do I store leftover Coconut Flour Keto Bread with Sun-Dried Tomatoes?
Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat in the microwave or oven; egg- or grain-based items may need a splash of milk or water to refresh texture. Cold-served items (overnight oats, smoothies) keep 2–3 days in the fridge.
Can I substitute ingredients in Coconut Flour Keto Bread with Sun-Dried Tomatoes?
Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.
How do I scale Coconut Flour Keto Bread with Sun-Dried Tomatoes for a different number of people?
The recipe is written for 8 servings. Multiply each ingredient by (your serving target / 8). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.
Is Coconut Flour Keto Bread with Sun-Dried Tomatoes keto?
Yes — this recipe is tagged keto, low-carb, gluten-free based on its ingredient list. Always cross-check labels for packaged ingredients (sauces, broths, condiments) since formulations vary by brand.
What others are saying
- ★★★★★
Made with what I had on hand and it still came out great.
- ★★★★★
Swapped butter for olive oil to keep it lighter. Still delicious.
- ★★★★☆
My family liked it. I personally would prefer more depth of flavor.
