Originally Posted by patns
I have tried some coconut flour recipes from low carb sites and find low carb sweeteners work fine. But the problem is the huge amount of eggs called for. Everything I made tasted like strangely flavored scrambled eggs not matter what the recipe name claimed it was.
Yeah, that can be a problem. Banana bread with REALLY ripe bananas will usually cover the "eggy" flavor.
Also, using 2 egg whites in place of every whole egg can help, but if you have no use for just the yolks, that means a lot of egg yolks get wasted.
Another option is chia seed or flaxseed gel (soak chia or flax seed in water for several hours or overnight and it makes a thick gel that can be used as an egg or fat replacer in baked goods).
Unfortunately, some people like the nutty flavor the gel imparts and some don't, and some like the taste of one and not the other, so if you don't like one, you may like the other.
I believe there are other mucilaginous seeds as well (those that turn into a slippery, egg white like gel n water).