Jalapeño Coconut Bread With Chipotle Butter (Paleo, Low-Carb)

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. 


Jalapeno Paleo Coconut Bread With Chipotle Butter

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 jalapenos, 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’s fantastic for breakfast as a side with fried or poached eggs or with some avocado smash. I love it with some hearty chili or another type of stew, and of course with any of my healthy soups. 

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.

Gluten-free Jalapeno Coconut Bread (Paleo, Grain-free)

 

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. 

How to make paleo bread with coconut flour - Whisking the eggs

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.

How to make paleo bread with coconut flour - Mixing the batter

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). 

How to make paleo bread with coconut flour - Batter in a loaf tin

Once the bread is baked, I recommend living 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 paleo bread with coconut flour - finished bread loaf

 

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.

Jalapeno Coconut Bread With Chipotle Butter (paleo, gluten-free, grain-free)

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Jalapeno Coconut Bread With Chipotle Butter (paleo, gluten-free, grain-free)

Jalapeño Coconut Bread With Chipotle Butter

  • Author: Irena Macri
  • Prep Time: 20 mins
  • Cook Time: 45 mins
  • Total Time: 1 hour 5 mins
  • Yield: 10 slices 1x
  • Category: Bread
  • Method: Baking
  • Cuisine: Tex Mex

Description

This paleo coconut bread is amazing! Made with grated carrot and jalapenos for a kick, this loaf is gluten-free and grain-free. 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.


Scale

Ingredients

For the jalapeño bread

  • 4 whole eggs
  • 4 tablespoons soft coconut oil
  • 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 semi-soft salted or unsalted butter
  • 1 tablespoon lime juice
  • 2 small chipotle peppers, soaked and deseeded, finely chopped
  • A pinch of salt (more if using unsalted butter)

Instructions

  1. Preheat the oven to 170-175°C/355°F.
  2. Bring eggs to room temperature (simply leave out of the fridge for 15 minutes).
  3. Beat the eggs with an electric mixer for 3 minutes until thick and foamy (see pics above).
  4. 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.
  5. 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.
  6. Line the bottom and sides of a loaf tin with baking paper and grease with a little coconut oil.
  7. Transfer the batter to the tin and flatten the top with a spatula.
  8. 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.
  9. To make the butter, simply mash and combine all ingredients together.

Notes

Jalapenos can be replaced with some diced olives, sun-dried tomatoes or capers.

Serving size can be 1 or 3 slices. Nutritional breakdown is per slice with a teaspoon of butter so you can decide how many you want to have.

Jalapeno Paleo Coconut Bread With Chipotle Butter

 

Comments

34 Comments
    1. Update! There are only 2 slices left…and I only made the loaf 4 hours ago! I made some changes to suit our tastes and what was in the fridge! Swapped oil and carrot for sweet potato purée, swapped jalapeños for bacon, added parmasen cheese and garlic.
      It was delisious (especially warm; you where right!). Next time I’ll add some grated zucchini and perhaps add the carrot back in .
      Sorry to be dabbling with your recipe; I hadn’t found a savoury bread loaf that worked until today and now I’m so excited I want to make it in so many flavours! (Might mix some home made pesto through the next one!)

    1. Yes, any other starchy flour will do the trick. Rice or potato starch will work, buckwheat flour or even chestnut flour. You can always add a little almond meal.

  1. Hi

    I wondered if you might be able to provide me with a conversion from Australian cups to uk grams – apparently American cups are not the same as Australian cups and don’t convert the same. Can you help?

    Thanks
    Amanda

    1. I made this recipe in London so I used cups purchased in the UK. So whatever the UK cup conversion is should work.

  2. Hands down, the best paleo bread I’ve ever had. I am also obsessed with corn bread so that helps. So, so good. We replaced pickled jalapenos with fresh ones.

    1. I used fresh jalapeño as well! Mine just came out of the oven and looks delicious. Serving with chili later tonight.. can’t wait to try!

  3. Mine was an epic fail! It stayed really sticky and didn’t cook through! I followed all your directions, any idea what I did wrong??

    1. My only guess would be your oven and if it was hot enough. Oven differ so much and some don’t get as hot or might need longer to cook in. Have you had any other issues with baking? Also make sure you use the temperature for your measurement system C or F.That’s all I can think of. Sorry.

    2. Suspect you were using the temp for Fahrenheit. She put 240 F, when from 170-175 C, it should actually be approximately 340-350 F degrees for the conversion.

      Looking forward to making this, got my taste buds drooling!

  4. Wow so good! I’ve tried many Paleo bread recipes and this one is the star! Full of flavour and so easy to make! Thanks for sharing!

  5. Yum! This was quick to make- my 3month old sat in her bouncer and watched me cook without getting cranky (!)- turned out perfectly and was a delicious way to curb that bread-craving (I’m a Paleo newbie). I’ll be putting some in my husband’s lunch bag and I bet he won’t even guess it’s not ‘bread’!

  6. Hi, can someone help me. I made this bread once before and am in love with it, but I have an issue with knowing how to make the bi-carb meausrement of 2/3 tsp accurate. I have measuring spoons of 1/4 tsp, 1/2 tsp, 1 tsp and 1 tbsp (all UK measurements) the last time I made the bread it didn’t rise as well as it should have (was still very yummy though) but not sure if my guesstimating what was 2/3 of a teaspoon was to blame.

    Any help is very much appreciated.

    Liz

    1. Hi Liz, it shouldn’t make too much difference if you’re a little bit off. I usually use a regular teaspoon and fill it 3 quarters full. Sometimes if the oven is not hot enough when you put the bread in, it might not rise as well as that usually happens early on in the baking process.

  7. Hi – love the recipe, except I noticed an error. I think the fahrenheit baking temperature should be 350F not 240F! I had my bread in the oven for nearly 45 minutes before I realized.

    1. TO be honest I haven’t tried with this bread. If it was just one egg, I would say go for it. But with 4 eggs, I am not sure how the dough would behave and what the texture will be like. You can certainly try making a smaller batch as muffins rather than a loaf.

  8. Where would someone find pickled jalapeños? Could I use regular jalapeños instead? So I don’t have to drive around poking through specialty grocery stores. Thanks.

    1. Hey Greg, if your supermarket sells corn chips, tortillas or any other Mexican foods, the pickled jalapenos are right there. Fresh ones will also work!

  9. I followed all of the steps with the ingredients and unfortunately this bread basically tasted like lime juice and did not come out as a “loaf”. Would not recommend making this…

    1. I’m not sure why it hasn’t worked out for you as I haven’t heard of this feedback from anyone else. Did you by chance add lime juice instead of lime zest to the batter? Hope you maybe try it again some time.

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