Craving bread? This is one of our 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.

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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.

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.

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.


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.


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.


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.

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!


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.


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.

Coconut Flour Mini Cheese Loaves Recipe

The perfect little cheesy mini loaf for lunch boxes. Serve warm with butter.
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Course: bread, Breakfast, Coconut Flour Recipes, Lunch, Lunch boxes
Cuisine: Gluten Free, Grain free, Keto, LCHF, Low Carb, No Sugars, Wheat Free
Keyword: Keto bread
Prep Time: 10 minutes
Cook Time: 15 minutes
Total Time: 25 minutes
Servings: 12 mini loaves
Calories: 161.2kcal
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  • Measuring cups and spoons
  • Mixing Bowls
  • Mini loaf tins


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

Coconut Flour Mini Cheese Loaves Toppings

  • 1 pepperoni stick sliced
  • 2 tbsp pumpkin seeds


  • 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.


Serving: 1loafCalories: 161.2kcalCarbohydrates: 2.9gProtein: 6.4gFat: 13.8gSaturated Fat: 8gSodium: 169.8mgPotassium: 86.4mgFiber: 1.6gSugar: 0.5gVitamin A: 482.2IUVitamin C: 0.1mgCalcium: 93.8mgIron: 0.7mg

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.

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Recipe Rating


  1. 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.

  2. 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

    1. 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.

  3. 45 grams of flour, I don’t have a scale, what does that equal to approximately?

    1. 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.

      1. 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.

        1. 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 🙂

  4. Hi Libby. What size are your molds, please? Mine are loose [not one pan], and I have them in two different sizes…

  5. 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 🙂

  6. Delish!!! next time I’m adding bits of bacon instead of pepperoni, OMG so good, thank you

  7. 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

    1. 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.

  8. 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?

    1. 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.

  9. 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?

    1. 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!

      1. I use parchment paper for all coconut breaking…it seems to keep the green and the sticking problems at bay.

  10. Can you use something besides coconut flour? my husband can’t have it.

    1. 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 🙂

  11. 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!

  12. 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

    1. 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.

  13. 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.

    1. 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 🙂

  14. 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!

    1. Claudinia says:

      Did you cook the bacon first?

      1. 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 🙂

  15. Connie Ivarson says:

    Hello can you please convert the grams to cups/tablespoons for me for the ingrediants that show g only.
    thank you

    1. 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 🙂

  16. 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!!

    1. 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. 🙂

  17. 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?

    1. 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.

      1. Marianne Kleminski says:

        5 stars
        Can you give me an idea on what the loaves tins are? A link would be great. But size and materials and where to buy would be great.

  18. 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 🙂

  19. 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 ?

    1. 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.

    2. These tasted like an egg on the go cup. Pretty tasty, but not bread or muffin like. Won’t make again.

  20. Pat Mahlman says:

    Does your Nutritional facts include the pepperoni and pumpkin seeds?

  21. Karen Ellem says:

    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

    1. 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.

  22. 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.

  23. Denise Siri says:

    How big are the individual loaves? Many pans to choose from….thank you!

  24. could I substitute some ricotta cheese for some of the eggs ????

    1. 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.

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

  25. 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,

    1. If not loaves, how have you made them?

  26. 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.


  27. 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.

  28. Can you substitute the coconut flour with almond flour. Due to being allergic to coconut I will need to find a substitute

  29. 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.

  30. 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

  31. How many ounces or grams was the stick of pepperoni?

  32. 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.

  33. Can I make these in the microwave instead – the base, without bacon, etc?

    1. 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 🙂

  34. Very good!!! Added pickled jalapeño

    1. Do I need to whisk the eggs before I add them?

  35. 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

    1. 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 🙂

  36. These were really yummy! Definitely going to be a regular for me.

  37. 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!

  38. 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 🙂

    1. 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

    2. 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.


  39. 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.

    1. 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.

  40. 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.

  41. Can I make this as 1 large loaf ?

    1. 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 🙂

  42. 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!

  43. 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.

    1. 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.

  44. amber garcia says:

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

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

  45. 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

    1. Lisa Edmond says:

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

  46. 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.

  47. 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!


    1. 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.

      1. Can I ship these? And what’s the best way?

        1. 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.

  48. Adriana Gutierrez says:

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

  49. Adriana Gutierrez says:

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

  50. 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.

  51. 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.

  52. 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!

  53. 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.

    1. 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.

  54. 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.

    1. 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.

  55. 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

  56. 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!

  57. 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

  58. 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?

    1. 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.

      1. Mareth Aggasild says:

        Thanks for replying Libby. ?

  59. 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???

    1. 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.

      1. 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

        1. 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 🙂

    2. Carol Poland says:

      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 ?

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

  60. Lynne Stewart says:

    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.

  61. Bianca Maguire says:

    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!

    1. 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.

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

  63. Jules Cook says:

    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.

    1. 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.

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

    1. 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.

  65. 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.

    1. 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 🙂

  66. 5 stars
    These are great! Moist, delish and just as good toasted

  67. Maggie van Rooyen says:

    5 stars
    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.

    1. 5 stars
      Awesome Maggie. They are good for the freezer too and will safely store for up to 3 months in an airtight contianer.

      1. 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.

  68. 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.

    1. 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.

  69. 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.

    1. 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!

  70. 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.