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Basic Low Carb Breakfast Bread

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Low Carb Vegetarian Breakfast Bread

Low Carb Vegetarian Breakfast Bread

The way I bake this, in a baking dish, the pieces come out thick. I slice them in half before adding toppings.

The first morning I ate this bread I topped it with some organic sour cream, organic unsweetened cocoa powder, and organic spices including Ceylon cinnamon and cloves. I had some organic coffee with organic heavy cream, organic stevia, and more cinnamon. Delicious!

This morning I topped it with organic crunchy peanut butter and organic spices. No heavy cream in coffee. I also had a few slices of organic lemon.

To easily calculate nutrient information, you can enter this simple recipe into Low Carb Menu Planner and select the desired number of servings.

I used all organic ingredients.

Basic Low Carb Breakfast Bread


  • 10 eggs (I used pastured)
  • 5 tbsp butter or coconut oil (I used a combination of pasture butter and coconut oil)
  • 1 tsp salt
  • 3/4 cup coconut flour


  1. Preheat oven to 350F.
  2. You can use melted butter. I didn't; I used cold butter and coconut oil. I chopped the butter into small chunks.
  3. In a large mixing bowl, whisk eggs until fluffy.
  4. Add melted/chopped butter/coconut oil to the eggs.
  5. Stir in salt and coconut flour.
  6. Line a baking dish with parchment paper and pour mixture into it.
  7. Bake about 50 minutes, or until a tooth pick comes out clean.


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