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Preheat the oven to 350 F. Combine the coconut flour, kosher salt, baking powder, baking soda and sweetener together in a medium bowl. Be sure to use the confectioner’s sugar sweetener as it dissolves better. Add the butter and crumble it into the dry mix until there are pea sized lumps. You can use a fork for this or a pastry cutter. You can use non-dairy fat as long as it is solid like coconut oil or ghee, so store it in the fridge before using.
Add the eggs and mix well with a spatula until smooth.
Add the coconut milk and stir well with a spatula.
Pour batter into an 8” x 8” pan that has been sprayed with nonstick cooking spray. Bake for 30-35 minutes or until the bread is baked through and lightly browned in spots on top.
Cool completely before attempting to cut into it.