Adapted from


  • 1 c. almond flour
  • 2 T. coconut flour
  • ⅛ t. sea salt
  • ⅓ c. coconut cooking oil (liquid)
  • ⅓ c. water (or as needed)


  1. Preheat oven to 425° F.
  2. Line a baking sheet with parchment paper.
  3. In a small to medium bowl, mix flours and salt together.
  4. Add the liquid coconut oil and mix with a fork or pastry cutter. Add water, a little at a time, until it forms a soft dough.
  5. Form dough into a ball and spread out onto the lined baking sheet, pressing with your hands into a rectangle shape that is about ⅛ inch thick and as even a thickness as possible.
  6. Using a table knife or pizza cutter, score the dough into desired number of squares. (I made 48 one-inch squares.)
  7. Bake 8-10 min. or until bread is done.

Servings: 48

Nutrition Information (per serving):

  • Calories 21
  • Carbohydrate 1 g
  • Fat 2 g
  • Fiber 0 g
  • Protein 1 g

*Juice shown in the picture is Welch’s Light, which contains 12 grams of carbohydrates per 8 oz. (or 0.8 g per ½-oz. communion cup), as compared to regular grape juice with 42 grams of carbohydrates per 8 oz.