Psyllium husk is the best natural replacement for gluten but I know that some of you experienced stomach discomfort with it while some of you faced difficulty obtaining it in your specific countries. Hence, I am introducing this keto bread which has no psyllium husks, xanthan gum, gluten or even yeast, yet it rises so well. It is white in color so I named it Keto Coconut White Bread. This is an extension from the Keto Almond White Bread video published last week (see link here – )

Of course, without psyllium husks, the texture is a little cake-like and crumbly but it is still a great alternative if you are looking for a keto bread without psyllium husk, xanthan gum or gluten.

The key ingredient is the egg whites which makes the bread looks white and the protein from egg whites helps to boost the rise. When part of the egg whites are whipped to stiff peaks, the meringue helps to provide the volume. If you use egg yolks, the bread will not rise as much, tastes very eggy and the color will be yellowish. Hence, I would not recommend to use egg yolks for this white bread.

The recipe can be viewed and printed at this link;

[ Total Servings = 18 ]
Per Serving ;
Total Carb = 1 g
Dietary Fiber = 0.3 g
Net Carb = 0.7 g
Calories = 73
Total Fat = 6.9 g
Protein = 2.3 g


Coconut Flour = 90 g / 3/4 cup
Egg Whites (room temperature) = 7 large egg whites (250 g)
Baking Powder = 16 g / 4 tsp (Note: If using double acting baking powder, reduce amount by half)
Apple Cider Vinegar = 30 ml / 2 tbsp
Coconut Oil = 100 ml / 7 tbsp (Note: You can also use olive oil or melted butter)
Salt = 2 g / 1/2 tsp

Egg Whites (room temperature) = 7 large egg whites (250 g)
Cream of tartar (helps to stabilize the meringue) = 1/2 tsp (optional)
Note: It’s easier to separate the whites from the yolks when they are cold. After separation, let the whites come to room temperature. I have tried beating both cold and room temperature egg whites and found that the latter creates so much more volume. Then add the cream of tartar (if using) and start beating with a handheld or stand mixer at medium speed until soft peaks then increase speed to high and beat until stiff peaks. It’s important to use a clean (free of grease) and dry bowl for beating the egg whites. If you find that the volume of the egg whites after beating and mixing with the batter did not increase much, that means the egg whites were not beaten correctly. So it’s important to follow the instructions above.

Total large egg whites = 14
If you do not know what to do with the leftover egg yolks, check out this video as there is a list of suggestions mentioned at the video and description box – Alternatively, you could use egg whites from cartons. This is not easily available in my home country hence, I used fresh egg whites and using fresh eggs are a lot cheaper than protein powders.

1. Preheat the oven at 350F or 180C.
2. In a bowl, make the batter. Add the flour, baking powder, salt and mix until well combined.
3. Add the apple cider vinegar, coconut oil, egg whites and mix until a thick batter is formed. Set aside.
4. In a separate bowl, make the meringue according to the instructions above.
5. Add 1/3 first of the meringue to the batter and fold gently to combine. The “fold” method is like scooping up the batter from the bottom. If you simply mix the meringue into the batter, it will affect the rise. Then add another 1/3 of the meringue and fold gently to combine. Lastly, add the balance of the meringue and fold gently to combine. The batter should have increased significantly and is light and fluffy.
6. Pour the batter into an 8 x 4.5 x 4.5 inch loaf pan lined with parchment paper. With a higher pan, the bread will look taller. A standard 8 x 4 inch loaf pan will not be able to fit the volume of batter so you may have to use a 9 x 5 inch pan if you do not have a tall pan.
7. Bake at the lowest rack for 50 minutes or until cooked.
8. Cool completely on a wire rack before slicing. If you cut it into thin slices, you can get about 18 to 20 servings. If you cut it into thick slices, you can get about 16 servings.
9. The bread is a little cake-like and crumbly but still firm. It is light and soft. You can eat it on its own, top with your favorite spread or make sandwiches. When toasted, the crust is crispy and the crumb is tender. It is a great alternative if you are looking for a keto bread without psyllium husk, xanthan gum or gluten.
10. The bread can be stored at room temperature for a few days if you have a cool climate. Otherwise, it’s best to refrigerate earlier, up to 2 weeks. They can be frozen for months.

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