Keto Paleo Coconut Flour Broccoli Bread
This grain-free bread combines riced broccoli with coconut flour and tapioca powder to create a surprisingly hearty loaf with a tender, cake-like crumb. The nutritional yeast adds a subtle nutty, cheese-like flavor that complements the mild broccoli taste without overpowering it. Perfect for those following paleo or grain-free diets, this bread works well toasted for breakfast, as a side with soups and salads, or sliced thick for sandwiches. The addition of apple cider vinegar helps create lift and tenderness, while the high egg content provides structure and protein. Unlike traditional bread, this version is naturally gluten-free and uses only whole food ingredients, making it a nutritious alternative that doesn't sacrifice flavor or texture.
Ingredients
Instructions
- 1
Preheat the oven to 350°F
- 2
Line a 9x5 inch baking pan with parchment paper
- 3
Place the broccoli in a blender and pulse until it resembles rice
- 4
In a standing mixer or large bowl, whisk together the eggs, apple cider vinegar and broccoli rice
- 5
Add the coconut flour, tapioca flour, nutritional yeast and salt and mix until combined
- 6
Transfer the mixture to the prepared baking pan and bake for 35 minutes, or until the edges are browned and a toothpick can be inserted from the center clean
Tips
Make sure broccoli is completely dry after ricing to prevent excess moisture in the bread
Room temperature eggs incorporate more easily and create better texture
Store leftover bread wrapped in the refrigerator for up to 4 days
Good to Know
Wrap tightly and refrigerate for up to 4 days
Can be made 1 day ahead and stored covered
Best served at room temperature or lightly toasted
Common Mistakes
Don't overmix the batter to avoid dense texture
Ensure broccoli is well-drained to prevent soggy bread
Test doneness with toothpick as coconut flour can appear done before fully baked
Substitutions
Nearly identical binding properties
FAQ
Can I use frozen broccoli instead of fresh?
Yes, but thaw completely and squeeze out excess moisture with paper towels before ricing to prevent a watery texture.
What if I don't have nutritional yeast?
You can omit it, though you'll lose the subtle cheesy flavor. The bread will still be delicious and paleo-compliant.
How long does this bread keep?
Store wrapped in the refrigerator for up to 4 days, or freeze slices for up to 3 months.