Low carbohydrate flour: I mentioned this earlier but neglected to add any references. I see that coconut flour is commonly cited in "Low Carb" recipes and has the following nutritional analysis from the Connecticut Coconut Company:
http://www.ctcoconut.com/files/Coconut_FlourTech_Specs_and_Nutritional_Values2.pdf
Taking average values gives:
Total Carbohydrate (Sugars,Starch and Fibre) 59%
(Net Carbohydrate 22%: See note below)
Crude Protien 18%
Crude Fat 12% max.
Ash 5%
Moisture 5% max
Note: Although the carbohydrate content is high at 59%, we are really only concerned with the percent that can be digested i.e. Net Carbohydrate. This value is somewhere in the order of 37% of the Total Carbohydrate based on ratios provided at:
https://perfectketo.com/is-coconut-flour-keto-friendly/
These values indicate the net carbohydrate level in coconut flour is about half that of wheat flour. Therefore the use of coconut flour in a keto diet must be carefully controlled. Typically the low carbohydrate bread recipes I have seen use a small amount of coconut flour and bulk it out by folding it into whipped egg whites to give a light fluffy bread like product.
I think there is alot of merit in Jetmecmarty's comment in Entry 126 above regarding retraining one's palate!