- Serves: 20 slices
- Serving size: 1 slice
- Calories: 111
- Fat: 9g (69.9% calories from fat)
- Trans fat: 0g
- Carbs: 5g (1g Net Carbs)
- Sugar: 0g
- Sodium: 165mg
- Fiber: 4g
- Protein: 4g
- Cholesterol: 37mg
- 4 cups shredded coconut meat
- ¾ cup flax seed meal
- 1 tablespoon xanthan
- 1 teaspoon erythritol (Not essential, but I think it improves the flavor. You could
- use another sweetener to equal 1 teaspoon sugar if you prefer.)
- 1 ½ teaspoons baking soda
- ½ teaspoon salt
- ½ cup water
- 2 tablespoons cider vinegar
- 4 eggs
- Preheat oven to 350° F. Grease a loaf pan—standard, not super-huge; the
- opening on mine is 8 ½” x 4 ½”. Now line it—or at least the bottom—with nonstick
- aluminum foil or baking parchment.
- In your food processor, with the S-blade in place, combine the coconut, flax seed
- meal, xanthan, erythritol, baking soda, and salt. Run the processor till everything
- is ground to a fine meal. Scrape down the sides and run the processor some
- more. You want it all quite fine.
- While that’s happening, in a glass measuring cup, combine the water and the
- vinegar. Have this standing by the food processor.
- While the food processor is running, add the eggs, one at a time, through the
- feed tube. Let each one be completely incorporated before adding the next. If you
- have to stop the processor and scrape down the sides to get this to happen, do it.
- You want the dough evenly mixed.
- Finally, pour the water and vinegar mixture in through the feed tube. Run just
- until everything is evenly combined—again, scrape down the sides if needed.
- Pour/scrape the batter into the prepared loaf pan. Smooth the top. Bake for 1
- hour and 15 minutes. Turn out on a wire rack to cool.
- This slices beautifully, and can be sliced thick or thin. I get about 20 slices per
- loaf, so that’s what I calculated on.
I originally made this bread with coconut butter I had made myself, from the recipe in this book. Then I had the idea of just grinding the coconut with all the other dry
ingredients, which seemed far simpler. It was, and it worked fine. If you buy it in bulk—it’s worth looking for!—shredded coconut is quite cheap; I pay $3/pound.
These measurements assume finely shredded coconut. If all you can find is flaked
coconut, you'll need to weigh it instead of measuring by volume. My four cups of
shredded coconut weighed 9.5 ounces.
And for the love of all that’s holy, do not buy sweetened “angel” or “macaroon”
Regarding food processors: This is a snap in my professional-quality Cuisinart. However, some of you may not have a machine that powerful. Some of you may not have a food processor at all, and not have $150-200 to invest. Therefore, I tried making this in my $30 Black and Decker food processor. It handled the grinding process pretty well, though I did have to stop the machine and scrape down the sides and around the bottom edge a couple of times. It bogged down, however, on incorporating the eggs. After each egg was added, I had to take the lid off and use a spoon—this worked better than a rubber scraper—to scrape down the sides, all the way down to the bottom edge, making sure that everything got evenly mixed. Ditto when I added the water and vinegar. Still, it worked, and turned out a perfectly nice loaf of bread. And if you look at the price of commercially-produced grain-free bread, you'll find that $30 is a comparatively modest investment. That said, if you can afford it, go for the Cuisinart.
Regarding the xanthan gum: You can use guar gum or glucomannan powder in place of the xanthan gum, but I think the xanthan gum works best. Don’t skip this, by the way; the bread is dreadfully crumbly without it.
Here’s What You’ll Get In The Fat Fast Cookbook
50 Delicious Low Carb / High Fat Recipes:
These quick and easy-to-prepare recipes are written by Dana Carpender, Managing Editor of CarbSmart and author of 500 Paleo Recipes with contributions by low carb bloggers Amy Dungan and Rebecca Latham.
The Science Behind the Fat Fast:
Dana Carpender explains the science of the Fat Fast, it’s history and why and how it works.
Using the Fat Fast in Your Low Carb Lifestyle:
The Fat Fast is a short-term tool for jump-starting your low carb weight loss. Dana details strategies for incorporating the Fat Fast into your long-term Low Carb diet plans.
Easy to Find Ingredients For Your Fat Fast Recipes:
We include a list of easy-to-find foods and ingredients you’ll need for your Fat Fast recipes whether you purchase them in your local supermarket or online.
What Is Nutritional Ketosis and Why is It Important written by Jimmy Moore:
Jimmy Moore, the Low Carb Community’s #1 Blogger, Podcaster and Low Carb Diet expert describes what Nutritional Ketosis is, how it works and how it helped him jump-start his low carb weight loss and help him lose over 50 pounds!
Glossary and Other Resources:
A glossary of low carb terms and concepts are included plus other resources to help you do the Fat Fast and Nutritional Ketosis and succeed at your low carb lifestyle.
Low Carb / High Fat recipes
- Boursin Stuffed Mushrooms
- Yogurt Parfait
- Jalapeno Poppers
- Fettuccine with Pancetta Cream
- Chocolate Peanut Butter Bombs
- Fat Fast Mac-and-Cheese
- Mocha Mascarpone Mousse
- French Vanilla Iced Coffee
- Coconut Flax Bread
- Sweet-and-Tangy Macaroni Salad
- Coco Cocoa Fat Bombs
- Butter-Roasted Pecans
- Asparagus with Wasabi Mayonnaise
- Curried Coconut Cream of Chicken Soup
- Salmon Bisque
- Kevlar Coffee
Other Uses For Fat Fast Cookbook
But these recipes are not only useful for Fat Fasting. If you’re on a ketogenic diet, whether for weight loss, sports performance, seizure control, cancer therapy, or just because it makes you feel good, you’ve just found dozens of delicious new low carb / high fat options!