THE COCONUT MAMA'S

COCONUT
FLOUR
COOKBOOK
A beginner's guide to using coconut
flour, including 10 kitchen-tested recipes
 COCONUT
FLOUR
RECIPES

The Coconut Mama

No part of this publication shall be reproduced, transmitted, or sold in whole or in part in any form,
without the prior written consent from me, the author. Copyright © 2021 The Coconut Mama, LLC.
All rights reserved.
CONTENTS
04 How To Use Coconut Flour
05 Coconut Flour Bread
06 Banana Bread
07 Keto Sandwich Bread
08 Easy Muffins
09 Pancakes
10 Paleo Tortillas
11 Coconut Pie Crust
12 Chocolate Chip Cookies
13 Basic White Cake
14 Chocolate Cake
 HOW TO USE
COCONUT FLOUR
Coconut flour is an excellent flour that can be used to
recreate grain-free versions of your favorite bread and
desserts.

Coconut flour is a high fiber flour often used by those on

gluten and grain-free diets. If you've ever tried baking with
coconut flour, you'll know that it can be a little tricky to use.

This is because it absorbs liquid far more than traditional

flours. Because of this, you may have started noticing smaller
quantities called for in recipes. For example, when baking
muffins with wheat flour, you use up to 3 cups, but when
baking muffins using coconut flour, you'll use roughly 1/2 to
3/4 cups instead.

You may also have noticed that most coconut flour recipes
often call for a large number of eggs. Many eggs are needed
because the flour needs eggs to bind the ingredients together
(xanthan gum and flax egg replacement won't work).

Converting recipes to use coconut flour can be tricky and can

lead to unwanted results. I've created several coconut flour
recipes to share with you and help you start using coconut
flour. These recipes are all kitchen-tested, so you know that
you won't have to waste time or money on ingredients.
 COCONUT FLOUR BREAD
Prep: 5 minutes
Cook: 35 minutes
Total: 40 minutes
Yield: 12 slices
Serving Size: 1 slice (12 total)

Nutritional info per serving:

Calories: 147 Carbs: 5.4g Fiber: 2.5g
Protein: 5.4g Fat: 15g

INGREDIENTS
6 organic eggs, at room temperature
1/2 cup coconut oil, melted and cooled
1 tablespoon raw honey (optional)
3/4 cup coconut flour
2 tablespoons arrowroot powder (optional, makes a lighter loaf)
1/2 teaspoon sea salt
1 teaspoon baking powder

INSTRUCTIONS
1. Preheat oven to 350° F. Line an 8-by-4-inch loaf pan with parchment paper.
Use a medium bowl, mix all the wet ingredients, eggs, coconut oil, and honey (if
using).
2. In a separate bowl, mix all the dry ingredients, coconut flour, arrowroot starch,
salt, and baking powder. Mix the dry ingredients into the wet ingredients and
whisk until the batter is lump-free.
3. Pour the batter into the loaf pan and allow the batter to sit for 5 minutes. This
helps the coconut flour absorb all of the liquid.
4. Bake for 30-40 minutes is golden brown until a toothpick inserted into the
middle comes out dry.
5. Allow the bread to cool in the pan for 10 minutes, then remove from the pan
and let cool completely on a cooling rack before slicing for at least an hour.
6. Store the bread in an airtight container in the fridge for up to 5 days, or slice the
bread and store it in the freezer for up to 3 months. To unthaw frozen bread
slices, remove the slices from the freezer and either leave them in a container in
the fridge, and they will be unthawed within a few hours or microwave at
intervals of 30 seconds until thawed.
 BANANA BREAD
Prep: 20 minutes
Cook: 70 minutes
Total: 90 minutes
Yield: 1 loaf
Serving Size: 1 slice (12 total)

Nutritional info per serving:

Calories: 108 Carbs: 17.8g Fiber: 4g
Protein: 3g Fat: 3.5g

INGREDIENTS
¾ cup coconut flour
½ tsp baking soda
1 tsp cinnamon
a dash or two of sea salt
¼ cup shredded coconut (plus a little extra to top the loaf)
3 pastured eggs
¼ cup apple sauce
⅓ cup coconut oil
1 tbsp vanilla extract
3 medium bananas (ripe)
⅓ cup raw honey

INSTRUCTIONS
1. Preheat the oven to 300F.
2. Lightly oil your bread pan. In addition to oiling the pan, I like to cut 2 strips of
unbleached parchment paper and overlap them in a cross to cover the interior
of the bread pan. This will help your bread lift out once it is baked.
3. Whisk together dry ingredients in a medium-size bowl and set aside.
4. Mash the bananas in a small bowl. I use a potato masher.
5. In a small saucepan, melt the coconut oil on the stovetop (and the honey if it is
in a solid-state).
6. Finally, mix together all ingredients including the ones that you have not yet
touched and the ones that you have set aside. Mix until well incorporated.
7. Pour into the lined bread pan. Sprinkle extra shredded coconut over the loaf if
you desire.
8. Bake for 1hr and 10 minutes. Remove from the oven insert a toothpick into the
loaf. If it does not come out cleanly, return the bread to the oven for another 10
minutes and check again. Continue until the toothpick removes cleanly.
 KETO SANDWICH BREAD
Prep: 3 minutes
Cook: 10 minutes
Total: 13 minutes
Yield: 2 slices
Serving Size: 2 slice

Nutritional info per serving:

Calories: 90 Carbs: 10g Fiber: 6g
Protein: 9g Fat: 20g

INGREDIENTS
1 1/2 tablespoons coconut flour
1 tablespoon coconut oil, Melted
1 egg
1/8 teaspoon sea salt
1/4 teaspoon baking powder

INSTRUCTIONS
1. Preheat oven to 350 degrees.
2. Mix coconut flour, sea salt, and baking powder together until combined.
3. Add egg and melted coconut oil and mix well.
4. Let batter sit for a few minutes to allow the flour to absorb the liquid.
5. Scoop half the batter on a baking pan and use a spatula to spread the batter
into a circle the size of a bun.
6. Repeat using the rest of the batter. Bake for 10 minutes or until golden brown.
 EASY MUFFINS
Prep: 7 minutes
Cook: 25 minutes
Total: 32 minutes
Yield: 6 muffins
Serving Size: 1 muffin

Nutritional info per serving:

Calories: 113 Carbs: 15g Fiber: 1.6g
Protein: 4g Fat: 8.5g

INGREDIENTS
4 large eggs
¼ cup + 2 tbsp granulated sugar (I’ve used coconut sugar and monk fruit
successfully)
¼ cup + 1 heaping tbsp coconut flour
2 tbsp coconut oil
1 tsp baking powder
⅛ tsp salt

INSTRUCTIONS
1. Preheat oven to 350° F. Line a muffin pan with 6 muffin liners
2. Add all the ingredients to a large bowl. Using a whisk, stir to combine.
3. Pour the batter into the muffin liners. Divide the batter evenly among the muffin
liners The batter should be just below the top of the liner.
4. Bake the muffins for 20-25 minutes, until the muffins are golden and a
toothpick can be inserted and comes out clean.
 PANCAKES
Prep: 5 minutes
Cook: 15 minutes
Total: 20 minutes
Yield: 9 large (or 18 small)
Serving Size: 1 large pancake

Nutritional info per serving:

Calories: 230 Carbs: 6.4g Fiber: 2.2g
Protein: 3.6g Fat: 23g

INGREDIENTS
4 eggs, beaten and set aside
1 cup cream or coconut cream
1 1/2 teaspoons vanilla extract
1/2 cup coconut flour
2 tablespoons coconut sugar or erythritol (I use swerve)
1/2 teaspoon baking powder
1/4 teaspoon sea salt
Ghee, coconut oil, or butter for cooking

INSTRUCTIONS
1. Mix eggs, cream, vanilla together. Set aside.
2. In a separate bowl, combine coconut flour, coconut sugar, baking powder, and
sea salt.
3. Slowly mix the wet mixture into the dry mix.
4. Heat griddle or frying pan to medium heat. Add ghee, coconut oil, or butter.
5. Make pancakes using 2 tablespoons-1/4 cups of batter at a time (smaller
pancakes are easier and will be less likely to fall apart when removing). Cook for
a few minutes on each side. The pancakes should be slightly brown and dry on
both sides.
6. You can store the leftover pancakes in an airtight container in your refrigerator
for up to 5 days. You can also keep them stored in your freezer for up to 3
months. To reheat, place the pancakes on a baking sheet and bake at 350° F for
10 minutes or until thawed and warmed.
7. This recipe makes 9 large or 18 small pancakes.
 PALEO TORTILLAS
Prep: 10 minutes
Cook: 10 minutes
Total: 20 minutes
Yield: 8 Tortillas
Serving Size: 1 tortilla

Nutritional info per serving:

Calories: 192 Carbs: 32g Fiber: 2.9g
Protein: 4.6g Fat: 4.8g

INGREDIENTS
2 1/2 cups almond or macadamia nut milk
4 large organic eggs
2 cups tapioca flour starch
1/2 cup coconut flour
1 tablespoon flaxseed meal
1/2 teaspoon sea salt
1/4 teaspoon vanilla extract (optional, but recommended when using tortillas
for sweet crepes)

INSTRUCTIONS
1. Heat an 8” frying pan over medium heat. Depending on the type of pan you are
using, you may want to melt a 1/2 tsp of coconut oil to ensure the tortillas don’t
stick.
2. In a mixing bowl, add together the almond milk and eggs. Blend or whisk well.
3. Add the remaining ingredients and continue mixing until there are no clumps of
flour.
4. *Ensure the pan is well heated before moving forward*
5. Using a 1/2 cup measuring cup, scoop the mix and pour it onto the center of the
pan. Quickly rotate your wrists and tilt the pan until the mixture covers the
entire bottom. This will create an 8” tortilla.
6. After a minute or so you will see the edges starting to lift. Using a wide spatula,
flip the tortilla. Cook until golden brown and flip once more to brown the first
side.
7. Remove from heat and allow to cool on a baking rack.
8. Add a tiny amount of coconut oil to your pan and begin again.
9. This recipe makes twelve 8” tortillas. These can be served immediately, stored
in the refrigerator for 2 weeks, or in the freezer for longer.
COCONUT FLOUR PIE CRUST
Prep: 5 minutes
Cook: 10 minutes
Total: 15 minutes
Yield: 1 pie crust (8 slices)
Serving Size: 1 slice

Nutritional info per serving:

Calories: 188 Carbs: 6.3g Fiber: 3.9g
Protein: 3g Fat: 16.3g

INGREDIENTS
½ cup coconut oil or butter
2 eggs
¼ teaspoon sea salt
¾ cup coconut flour
1–3 tablespoons raw honey (optional)

INSTRUCTIONS
1. Preheat oven to 400 degrees.
2. In a medium bowl beat butter, eggs, honey(if using), and salt together with a
fork.
3. Then add coconut flour. Stir until dough holds together.
4. Gather the dough into a ball, then pat it into a 9″ greased pie pan.
5. Prick the dough with a fork.
6. Bake for 8-10 minutes or until lightly brown. Let cool.

Note: If you’re using this crust for a savory dish leave out the honey.
 CHOCOLATE CHIP COOKIES
Prep: 5 minutes
Cook: 10 minutes
Total: 15 minutes
Yield: 8 Bite-Size Cookies
Serving Size: 1 cookie

Nutritional info per serving:

Calories: 90 Carbs: 7g Fiber: 1g
Protein: 1g Fat: 6.5g

INGREDIENTS
3 tablespoons coconut flour
2 tablespoons coconut oil
1–1 1/2 tablespoons honey or maple syrup
1/2 teaspoon vanilla extract
pinch of salt
2 tablespoons chocolate chips

INSTRUCTIONS
1. Preheat your oven to 350 degrees.
2. Use a food processor or blender to mix coconut flour, coconut oil, honey, vanilla
extract, and salt together.
3. Add chocolate chips and mix until chips are evenly distributed in cookie dough.
4. Use a round 1/2 tablespoon measuring spoon to scoop out each cookie.
5. Place cookies on a parchment-lined cookie sheet. You will have 8-10 small
cookies.
6. Bake cookies for 8-10 minutes or until they are golden brown. Let cookies cool
before removing them from the cookie sheet.
7. They will crumble if you try to remove them before they are cooled. Serve warm
and enjoy!

Note: This recipe makes 8 bite-size cookies.

 BASIC WHITE CAKE
Prep: 25 minutes
Cook: 32 minutes
Total: 57 minutes
Yield: 1 8-inch cake (8 slices)
Serving Size: 1 slice

Nutritional info per serving:

Calories: 97 Carbs: 11.9g Fiber: 1.5g
Protein: 4g Fat: 7.5g

This recipe makes one 8 inch cake. Double the recipe to make a 2-layer cake.
INGREDIENTS
8 egg whites, at room temperature
¼ cup + 2 tbsp erythritol or sugar if not keto
¼ cup coconut oil, cold or softened but not liquid
¼ cup + 1 heaping tbsp coconut flour
1 tsp baking powder
⅛ tsp salt

INSTRUCTIONS
1. Preheat the oven to 350° F. Line a 9-inch round cake pan with parchment paper
and grease the sides of the cake pan with coconut oil or preferred fat.
2. Place the egg whites in a large bowl and set them aside.
3. Place the sugar and coconut oil in another large bowl, and using a stand mixer
or hand mixer, cream the two together, until it looks like fluffy icing, about 10
minutes.
4. Add coconut flour, baking powder, and salt to the creamed sugar and coconut
oil, mix until combined. Set the bowl aside.
5. Using a stand mixer or hand mixer, whip the egg whites until you have stiff
peaks, about 6 minutes. The egg whites will look a little glossy and when you
lift the whisk it will have egg whites that stay in a stiff peak.
6. Pour the egg whites into the dry ingredients. Using a spatula, gently fold the
egg whites with the dry ingredients until combined. Do this slowly to help the
batter retain as much air as possible.
7. Pour into a cake pan and bake for 25-32 minutes, until the cake is golden and a
toothpick can be inserted into the baked cake and comes out clean.
8. Allow the cake to cool in the pan for at least 15 minutes and then take a knife
and gently insert it along the edges to remove the cake from the pan. Then
invert the pan onto the cooling rack to release the cake and allow it to fully cool
before frosting.
 CHOCOLATE CAKE
Prep: 15 minutes
Cook: 20 minutes
Total: 35 minutes
Yield: 2-layer cake (8 slices)
Serving Size: 1 slice

Nutritional info per serving:

Calories: 316 Carbs: 28g Fiber: 5g
Protein: 8g Fat: 20g

INGREDIENTS
8 large eggs, room temp
3/4 cup sugar (coconut sugar and erythritol work well)
1/2 cup coconut oil, melted
1 tablespoon vanilla extract
1/4 teaspoon sea salt
1/2 cup cocoa powder
1/4 cup coconut flour
1 teaspoon baking powder

INSTRUCTIONS
1. Preheat oven to 350°F (177°C). Line two 8-inch cake pans with parchment
paper.
2. In a large mixing bowl, whisk together the egg, sugar, coconut oil, vanilla, and
salt.
3. In a separate bowl, using a sifter, sift the cocoa powder, coconut flour, and
baking powder to remove any clumps.
4. Stir in the dry ingredients with the wet ingredients.
5. Pour half of the batter into each cake pan and immediately place it in the oven.
6. Bake for 20 minutes, until the tops are firm to the touch and a toothpick
inserted in the middle of the cakes comes out clean. Place the pans on a wire
rack and let the cakes cool completely in the pans.
7. Store decorated or undecorated cake in the fridge or freezer. Can be
refrigerated for up to 7 days. Do not store at room temperature because the
cake will go moldy fast. Coconut flour baked goods tend to go bad faster than
regular baked goods.
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