Grain-free, nut-free, sugar-free, yeast-free, & high-protein:
You might be wondering just what the heck this Coconut Flour Blueberry Skillet Bread creation is all about. Honestly, I wasn’t quite sure what to call it, but I was totally sure I wanted to eat it. Every…single…day.
I came up with this recipe when I wanted to switch up my breakfast routine on cold winter mornings, while also searching for a way to make it easy (and tasty) to get more eggs into my diet in a take-to-work-friendly package. (UPDATE! I’ve also created an amazing Lemon Poppy Seed Coconut Flour Skillet Bread that you can find right here!)
I can eat half of this skillet by myself…and sometimes more. So, if you are looking for a quick breakfast to take to work, just split this recipe in half and bake it in a Pyrex dish while you get ready in the morning. Then you can just pop the lid on and grab it as you head out the door!
You will be so happy you have this warm, freshly baked Coconut Flour Blueberry Skillet Bread to break your morning fast. It’s absolutely lovely alongside a cup of coffee or tea and can be topped with all sorts of really good stuff—more on that below!
Coconut flour can be a tricky beast, but the key is to balance it with enough lift and liquid to counteract its density. If I do say so myself this recipe got that balance just right. Eggs, coconut flour, baking powder, and coconut milk make the perfect base for this super-easy bread. Then some vanilla, fruit, and spices add tons of flavor.
You won’t find any sweeteners here! The fruit does it all for you, in addition to the naturally sweet taste of coconut flour, which by the way does not really taste like coconut once you bake it. You can add lots of different kinds of fruits too; apples and pears are some of my other personal favorites to toss in this recipe, and you can also experiment with other spices like ginger, nutmeg, or even cacao powder.
I’ve talked about eggs in lots of other recipes (like my recent Ultimate Paleo Flourless Chocolate Cake), so today I’m going to focus on coconut flour. This is the meaty, white part of the coconut, separated from the coconut milk, then dried and ground into a powder.
This grain-free flour option is very different from other flours and definitely cannot be subbed one-for-one for other flours. A little goes a long way, as you’ll see when you make this amazing Coconut Flour Blueberry Skillet Bread (and then quickly devour it).
So what’s nutritious about coconut flour? It’s more like what’s not! It has tons of fiber, so you’ll feel satiated after a small serving while reaping the benefits of a healthy digestive system. Coconut flour also has a low glycemic index since it’s so low-carb, so your blood sugar doesn’t get all wonky the way it does when you eat regular refined white flour. Yay! Healthy blood sugar is a super important part of an overall healthy body.
To make yourself some Coconut Flour Blueberry Skillet Bread, simply start by mixing together your eggs, coconut milk, and vanilla. I highly suggest sifting the coconut flour into the wet mix to avoid weird clumps, whisk it in really well, then add your baking powder and spices. Pour the batter into a well-greased skillet (or any type of small baking dish), drop in your fruit, and bake! It’s that easy.
I really enjoy topping my Coconut Flour Blueberry Skillet Bread with almond butter or some creamy coconut milk and cacao nibs. Extra fresh fruit is always nice too! Bananas are especially yummy with the blueberries in this version.
Hope this recipe helps you get a healthy breakfast in on your busy weekday morning. Here is a link to three other quick and healthy breakfasts—did someone say No-Bake Pineapple Upside Down Bars?! AND check out my Lemon Poppy Seed Coconut Flour Skillet Bread for another version of this delicious recipe.
Please leave me a comment to let me know how you liked it and better yet leave me a rating! All of your support and positive feedback helps me keep Food to Feel Good growing and glowing.
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This warm, comforting Paleo breakfast is high in protein and fiber and low in carbs. It will keep you full and happy all morning long! Grain-free, gluten-free, dairy-free, sugar-free, and yeast-free.
Ingredients
- 6 eggs
- 1/4 cup coconut milk (or almond)
- 1 teaspoon vanilla extract
- 1/2 teaspoon cardamom
- 1/2 teaspoon cinnamon
- dash sea salt
- 3 tablespoons coconut flour
- 1 1/2 teaspoons baking powder
- 3/4 cup fresh blueberries, plus more for garnish (or apples, pears, bananas, strawberries)
- optional toppings: almond butter, maple syrup, honey, coconut cream
Instructions
- Preheat oven to 350 degrees F. Grease an 8″ cast iron skillet with coconut or avocado oil.
- In a medium-sized bowl, combine eggs, coconut milk, vanilla extract, cardamom, cinnamon, and sea salt until well combined.
- Sift coconut flour and baking powder into the egg mixture and whisk together well. Pour batter into the skillet and evenly sprinkle fruit into batter.
- Bake for 30-40 minutes, until golden brown and the center is firm to the touch.
- Garnish with your choice of toppings, like almond butter, maple syrup, extra fruit, honey, or coconut cream. Enjoy!
IS THERE A SUBSTITUE FOR CARDOMOM?
You can just skip it and add extra cinnamon! 😊
I made this for breakfast this morning for my son and I, here in Costa Rica. I thought it wouldn’t work out because the batter looked so watery…but it did! I used frozen blueberries and the blueberry juice made the cake so dark that when I opened the oven, I thought I had burnt it! I freaked out! But, then I realized that it smelled amazing, so how could it be burnt??? And, of course, it wasn’t… We both loved our breakfast! We topped it with sugar free maple syrup and it was fantastic! Thank you so very much for the recipe.
Hey Sylvia! I love Costa Rica! Been there twice and can’t wait to go back, you’re very lucky to live there! I’m so glad you and your son enjoyed this 😊 thanks so much for commenting!
Sounds amazing, I’m going to try it this weekend for brunch! What do you think about using regular whole milk instead of coconut milk?
That should work! I just always recommend whole milk from grass-fed cows or organic whole milk for anyone consuming dairy 👍 thanks for commenting!
Has anyone tried making this in either mini or regular muffin tins for smaller individual servings (perhaps as a side with breakfast instead of the main course]?
I think that should totally work Cindy! Would just halve the baking time and check on them pretty frequently to make sure you don’t overcook. Thanks for commenting!
Made these this morning in a mini muffin tin…the batter was really thin, so I added another 1/2 tablespoon flour, and while the blueberries all sank to the bottom, they turned out well (baked at 350 degrees for 13 minutes). Next time I would use that extra coconut flour to mix in with the berries before I added them to the batter to prevent the sinking! It’s nice to be able to serve/have blueberry muffins that don’t blow my carbs for the day! (Note: this made 24 mini muffins and I had some batter left over.)
That’s so great to hear Cindy! Thanks so much for sharing this, I love making things in mini muffin tins! 😊
Do you use the thicker canned coconut milk or the kind you drink? This looks amazing!
Thanks Erin! I used the light canned kind, which is thicker. Hope you enjoy it! 👍
Hi! So just to be sure- you used the canned coconut milk that says “lite” on the front?
Hey Morgan! Yes! But you can also use the full-fat kind or even almond milk if needed.
Also, I am wanting to warm something up in the morning, would you say that if I cooked this in an 81/2×11 pan, I would be able to then warm it up the following mornings? I think you said in another comment to use the toaster?
Hey Morgan! You can definitely heat it up in the toaster, but if you use a pan that big I would increase the recipe by half – so instead of 6 eggs use 9, instead of 3 Tbsp coconut flour use 4 1/2 Tbsp, and so on. If it’s easier you could just double the recipe and expect it to possibly be a little thicker, would just need to bake longer. 😊
Awesome, thanks! Would a bread loaf pan be better?
That would probably work better for the ingredients listed as is 👍
Hi. I would like to try half recipe- do you think using an 8×4 loaf pan would work? Im only going to eat half as im doing keto and keep carbs max 8 at breakast
Hi Debbie! I would use the the original recipe for that size pan, otherwise I think it will be way too thin. Just eat half and save the rest for the next day, heat it up in the toaster!
Has anyone tried using mashed bananas to replace some of the eggs? I’m not much of an experimenter. Is that a word? The one thing I don’t like about coconut flour recipes is the large amount of eggs used. Flax eggs just don’t give the recipes lift. I am hoping to learn from someone else’s trials!
Hey Laurie! I haven’t tried that myself, but I agree that coconut flour does need a good lift and eggs seem to be the best thing to do that. I’m sure it would taste great with banana, but will most likely be flatter and denser.
Try using egg whites. They are what adds the lift. Maybe add two extra. Good luck. I’m putting them in doughnut pans. Wish me luck.
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I have a 10.25 inch cast iron skillet—can I cook it just the same and just assume it will come out smaller and nothing else will be affected? Thanks in advance!
Hey Hilary! I can’t promise nothing else will be effected, but I think it’s definitely worth a shot! Just bake it 20 minutes and check on it to decide if it needs longer, as opposed to the 30-40 minutes. Another option would be to make the recipe times one and a half the amounts I listed, then using the larger pan the ratios may be a bit closer. Let me know if you try this, would love to hear what works!
I do not have a skillet I could use for this… can I just use a square dish?
Sure Meagan! Just try to use one about the same size as the skillet in this recipe (8”), or a little bit smaller. Thanks for checking out the recipe!
This sounds delicious! Do you have any ideas for what I could use as a substitute for the eggs? I’m doing the Daniel Fat for Lent, and can’t use any animal products. Thanks!!
Hi Lori! To be honest the eggs are such an important part of this recipe, I don’t think it will work without them. Normally flaxseed is a great replacement for eggs, but I don’t think they’ll provide enough lift for the density of the coconut flour. If you experiment let me know if you find something that works! Thanks so much for checking out the blog 😊
Is there a reason not to use frozen blueberries? I have a bunch frozen, and none fresh.
Hi Vanessa! You can definitely use frozen! I’ve used frozen before in this recipe and it turned out great.
Just made this and, aside from it making the kitchen smell wonderful, it turned out exactly as I’d hoped! Doubled the cinnamon, added a dash of nutmeg and the zest of one lemon – which just makes life better : )
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That’s so great to hear! And I LOVE the idea of lemon zest, I’m going to try that the next time I make this 😊 thanks for commenting!
Hi Ailsa. I love the simplicity of this recipe & was excited to try it out yesterday. Unfortunately, I ended up with a layer of baked eggs on the bottom & a layer of blueberry cake on top! Lol. Do you have any thoughts on what might have gone wrong? I’m stumped.
Hi Stephanie! I’m sorry to hear that! My first guess would be that the eggs, coconut milk, coconut flour, and baking powder possibly weren’t mixed together well enough. I would suggest mixing the eggs and coconut milk together really well before adding everything else, and then make sure that the baking soda is also thoroughly mixed in once added. Also, I found I got this effect when trying to bake at higher temperatures, so if you did indeed bake this at the 350F I recommended, then maybe try baking at a lower temperature for a little longer and see how it works – some ovens run hotter than others. Hope this helps!
Thanks so much for the feedback! I think you might be on to something with oven temp. I’ll put some extra effort into the mixing, lower the temp and try again.
My pleasure Stephanie!
How many carbs per serving? And what is the serving size?
Hey Meghan! This small skillet has two servings, each serving has 25.4g of carbs and 10g of fiber, so there are 15.4g of net carbs. Hope that’s helpful for you, thanks for checking out my recipe!
Only three tbs of coconut flour? Is this a typo? Doesn’t seem like much flour.
Hi Angela! Nope, it’s not a typo. I know it seems crazy, but since coconut flour is so dense and absorbent a little goes a long way! Hope you enjoy it 😊
Do you have the nutrition facts?
Servings
Calories
Fat
Carbs
Sugar alcohols
Fiber
Hey Natalie! Yes, someone else asked the same thing so I listed them below, it’s the third comment up from the bottom. Thanks for checking out the blog!
Could you sub egg whites instead of whole eggs? I am trying to cut down fat/cholesterol, but still keep the protein up.
Hi Laura! You could! But I must say, as a nutritionist I’m a big supporter of eating the whole egg. Research has shown dietary cholesterol does not actually affect blood cholesterol, and that saturated fat from healthy sources (like pasture-raised eggs) is vital to optimal health. I’m by no means offering you medical advice or trying to sway your dietary preferences, just wanted to share that info! There’s also lots of important nutrients in egg yolks, like vitamin A. If you plan to just use the whites, though, I’d simply add 3 extra ones to make up for the yolks 😊 thanks so much for checking out my recipe!
This looks amazing! However I only have a 12 inch skillet…how can I adjust this recipe to fit? Or is there another type of pan/baking dish that will work? Thanks!
Hi Amber! I would just double it for the 12 inch and probably bake it a bit longer 👍 it should be golden brown on top and firm to the touch in the middle. Thanks so much for stopping by!
This was so good!!! A huge treat for the toddlers without unnecessary sugar. Thank you for sharing this!
I’m so glad you enjoyed it! I love that the natural sweetness of the coconut flour and fruit make it so tasty without having to add any sweeteners at all 😊 thank you for commenting!
This looks so good!! Do you happen to have the nutritional information?
Hi Kalley! I’ve calculated the nutrition information for you, considering this small skillet has 2 servings, 1 serving has: 392 calories, 23.5g of fat, 25.4g of carbs, 10g of fiber, 9.2g of sugar (no added sugars), and 20.8g of protein. Thanks so much for checking out the blog!
THIS SOUNDS SO AMAZING! I CAN’T WAIT TO MAKE IT! LOVE YOUR FOOD CREATIONS AILSA!
Thanks so much Travis! Super appreciate you checking out the blog 👍