This paleo coconut bread is amazing! Made with grated carrot and jalapenos for a little spicy kick, this loaf is gluten-free, grain-free and low-carb. While the chipotle butter is optional, you will be missing out if you don’t try it spread over a warm slice of this yummy bread.
This recipe is inspired by a jalapeño cornbread with chipotle butter I tried at the Caravan restaurant in London. The original version is essentially a fancy cornbread spiced up with chopped up pickled jalapeños and coriander and served toasted and smothered with chipotle butter. I don’t know what the recipe actually is but I loved it so much that I decided to try and create a grain-free, paleo version.
Not only did I replace the cornflour and other grain-based ingredients with paleo-friendly flour substitutes, but I also managed to sneak in some healthy grated carrot, which gives it a nice colour and sweetness (and extra fibre).
JALAPENO COCONUT BREAD NUTRITION
This delicious paleo bread slice is made with tapioca flour and coconut flour, which means that it’s tree nut-free. You can easily add it to kids’ lunch boxes (feel free to use fewer jalapeños, although it’s not too spicy). The bread itself is also dairy-free. It’s low in carbohydrates as well, with 6.6 grams per slice (or 5.6 net carbs if taking out the fibre). I provide full nutritional breakdown below the recipe, so you can see how many slices you want to have. Please note that those numbers include a teaspoon of the chipotle butter on top.
HOW TO SERVE THIS COCONUT BREAD
I love to serve this paleo coconut bread sliced and lightly toasted. You can either pan-fry it, put it under the grill or in a toaster.
It works really well as a side with ceviche or pulled pork; or, you can simply have it for lunch with sliced ham or smoked salmon. Oh, and did I mention crispy bacon or fried mushrooms? Basically, it goes with EVERYTHING! It’s delicious and you will love it.
HOW TO MAKE THIS JALAPENO PALEO COCONUT BREAD
The recipe is pretty straightforward. I like to start by whisking the eggs to fluffy. This will give our batter some nice body and lightness. I use an electric whisk but you can do it by hand.
Using some grated carrot gives this batter that beautiful yellow colour. You could also use some grated zucchini (squeeze the juice out of it first) or grated sweet potato. As I mentioned, you can leave the jalapenos out or add fewer of them if you like. Fresh, chopped chilli will also work well. Chilli or jalapenos can be replaced with some diced olives, sun-dried tomatoes or capers.
I am using a small to a medium loaf tin lined with lightly greased parchment paper. You can use a round tin or muffin tin (reduce baking time in this case).
Once the bread is baked, I recommend leaving it to cool down so it sets and comes together, so to speak. Because it’s slightly more moist than the actual corn or other grain-based bread, it’s always better once it’s cooled down. It will keep quite well in the fridge in an airtight container or wrapped in foil for 3-4 days and can be sliced and frozen.
HOW TO MAKE CHIPOTLE BUTTER
If you’ve never had or made chipotle butter, know this – it’s awesome! Obviously, it’s fantastic on top of my jalapeño coconut bread but you can also use it to cook eggs in, melt over some grilled prawns, fish or meat. It will keep in the fridge for a few weeks so feel free to make a bigger batch. You can also freeze it.
I used dried chipotle peppers, which I soaked in some warm water but you can also use tinned chipotle peppers, which will be soft already. You can get chipotle peppers in speciality stores and delis and in a Mexican section of the supermarket. Ordering online is another idea. Alternatively, you can mix half a teaspoon of smoked paprika and some chilli flakes to imitate the flavour.
MORE PALEO BAKING RECIPES
- Savoury Paleo Bread Loaf
- Low-Carb Hemp Seed Paleo Bread
- The Best Paleo Banana Bread
- Delicious Paleo & Grain-Free Muffins
- Quinoa Flour Banana Bread (not strictly paleo but vegan-friendly)
For the jalapeño bread
- 4 whole eggs
- 4 tablespoons coconut oil soft
- 1 medium carrot finely grated
- Zest of 1 small lime
- 1/4 cup diced jalapeños the pickled variety
- A generous pinch of sea salt
- 1 teaspoon onion powder
- 1 teaspoon garlic powder
- 1 teaspoon baking soda bicarb soda
- 1.5 tablespoons apple cider vinegar white wine vinegar or lemon juice can also be used
- 3 tablespoons tapioca flour cassava or arrowroot powder
- 1/3 cup coconut flour
- 1/4 cup water or almond milk
For chipotle butter
- 1/4 cup butter semi-soft, salted or unsalted
- 1 tablespoon lime juice
- 2 small chipotle peppers soaked and deseeded, finely chopped
- A pinch of salt more if using unsalted butter
- Preheat the oven to 170-175° C / 355° F.
- Bring eggs to room temperature (simply leave out of the fridge for 15 minutes).
- Beat the eggs with an electric mixer for 3 minutes until thick and foamy (see pics above).
- Add grated carrot, melted coconut oil, lime zest, jalapeños, salt, onion and garlic powders and stir through. Add the baking soda and pour over the apple cider vinegar over it. This activates its rising powers. Mix through until everything is well incorporated.
- Add the tapioca and coconut flours and combine. Coconut flour will soak up a lot of the moisture. Add about a quarter cup of water or just a little less and whisk through again.
- Line the bottom and sides of a loaf tin with baking paper and grease with a little coconut oil.
- Transfer the batter to the tin and flatten the top with a spatula.
- Bake for 45-50 minutes. Remove from the oven and let it sit until cooled down slightly. Remove from the tin by pulling the baking paper sides and leave to cool on a cutting board.
- To make the butter, simply mash and combine all ingredients together.