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Home Ā» Food Ā» Paleo Bread (Low Carb, High Protein)

Paleo Bread (Low Carb, High Protein)

January 7, 2021 by Kimberly Killebrew Ā· 144 Comments

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Paleo Bread RecipeĀ  This low carb, high protein nut and seed Paleo Bread is easy to make, tastes fantastic, and is packed FULL of nutrients!

paleo bread recipe gluten free nut seed healthy vegan non dairy easy

In an attempt to burn a few excess pounds and cut back on carbs generally, I’ve been focusing more on foods high in protein and healthy fats the past few weeks. Ā High protein/high fat foods are more satiating, which means you’re less likely to nibble throughout the day, they lead to more stable blood sugar, and contribute to improved body composition.

But giving up bread is HARD. Ā Even if only temporary.Ā  Can you relate?Ā  So I’ve been experimenting with some low carb/high protein bread alternatives to help me stay sane while I’m on my low carb kick. Ā I’ve found a great solution:Ā  Paleo Bread!

This Paleo Bread is low carb, high protein, and is packed full of nuts, seeds and nutrients.Ā  No dairy, no eggs, and naturally gluten free.Ā  Enjoy it with some low sugar fruit preserves, natural nut butter for some extra protein, or some cheese and cold cuts.Ā  Pair it with some probiotic-packed homemade yogurt and a little fruit and you’re all set.

This healthy Paleo Bread is the perfect way to jumpstart your morning, give you a late morning energy boost, or as a satisfying lunch or light dinner!

paleo bread recipe gluten free nut seed healthy vegan non dairy easy

At the time I first developed this paleo bread recipe our daughter was 4 years old.Ā  She was a good eater, willing to try new things (not so true for our then 6 year old son!), but I was pretty surprised to see her wolf down this bread.Ā  Over the course of three days she ate 3/4 of the loaf all by herself!Ā  Her favorite thing was to spread it with some butter, some homemade fruit preserves, and enjoy an open-faced nut bread sandwich.

She kept me going making one loaf after the other for quite a while!Ā  And I was perfectly happy to accommodate knowing she was getting lots of protein, fiber, vitamins, and minerals.

paleo bread recipe gluten free nut seed healthy vegan non dairy easy

Paleo Bread Recipe

Let’s get started!

Place the whole almonds and hazelnuts in a food processor and pulse until coarsely ground. Ā Add the pumpkin seeds, sesame seeds and flax seeds and pulse until ground.

grinding nuts and seeds in food processor

Add the almond meal, hazelnut meal, coconut flour, salt and baking soda and pulse until combined.

In a separate bowl, combine the nut milk, eggs, melted coconut oil, honey and cider vinegar.

Pour the mixture into the food processor. Ā Process until the mixture is thoroughly combined.

combining ingredients in food processor

Let the mixture sit for 5 minutes.

Line a 8×4 inch loaf pan with parchment paper. Ā Spread the mixture into the lined loaf pan and use a spoon to smooth down the surface. Ā Sprinkle the top with some extra pumpkin, flax and sesame seeds (I also used sunflower seeds for the top).

(Note: Ā Do not include sunflower seeds inside the bread itself, it causes a chemical reaction that results in the bread turning green – that’s GREEN! – I’m totally serious.)

pulsing ingredients in food processor and spooning into loaf pan

Preheat the oven to 350 degrees F.

Bake the bread on the middle shelf for 45-50 minutes or until a toothpick inserted into the center of the bread comes out clean. Ā Let the bread cool completely and then remove it from the pan.

Store the bread in the fridge in an airtight container. Ā It keeps for about 4-5 days.

paleo bread recipe gluten free nut seed healthy vegan non dairy easy

paleo bread recipe gluten free nut seed healthy vegan non dairy easy

This bread can be fragile to slice so for the best results, we highly recommend using a good bread slicer.

We use an old commercial-grade Hobart that we found on Craigslist years ago. Ā Currently the model for the best price with the best reviews is the Chef’s Choice 615 Premium Electric Food Slicer.

paleo bread recipe gluten free nut seed healthy vegan non dairy easy

 

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paleo bread recipe gluten free nut seed healthy vegan non dairy easy

paleo bread recipe gluten free nut seed healthy

Paleo Bread (Low Carb, High Protein)

Kimberly Killebrew
This low carb, high protein nut and seed Paleo Bread is easy to make, tastes fantastic, and is packed FULL of nutrients!
Print Recipe
4.94 from 47 votes
Prep Time 15 mins
Cook Time 45 mins
Total Time 1 hr
Course bread, Side Dish, Snack
Cuisine All, Paleo
Servings 16 servings
Calories 194 kcal

Ingredients
 
 

  • 1/4 cup whole almonds
  • 1/4 cup whole hazelnuts , see Note
  • 1/2 cup pumpkin seeds
  • 1/4 cup flax seeds
  • 3 tablespoons hulled sesame seeds
  • 1 1/2 cups almond flour
  • 1/2 cup hazelnut flour , see Note
  • 2 tablespoons coconut flour
  • 1 1/2 teaspoons baking soda
  • 1/2 teaspoon salt
  • 3/4 cup nut milk (e.g., almond or cashew. Can use other non-dairy alternative but nut milk has a higher protein content)
  • 1 tablespoon apple cider vinegar
  • 3 eggs (vegans: substitute 3 flax eggs)
  • 1/3 cup coconut oil , melted and slightly cooled
  • 1 tablespoon raw honey (vegans: agave or syrup of choice)

Instructions
 

  • Place the whole almonds and hazelnuts in a food processor and pulse until coarsely ground. Add the pumpkin seeds, sesame seeds and flax seeds and pulse until ground. Add the almond meal, hazelnut meal, coconut flour, salt and baking soda and pulse until combined.
  • In a separate bowl, combine the nut milk, eggs, melted coconut oil, honey and cider vinegar. Pour the mixture into the food processor. Process until the mixture is thoroughly combined. Let the mixture sit for 5 minutes.
  • Line a 8x4 inch loaf pan with parchment paper. Spread the mixture into the lined loaf pan and use a spoon to smooth down the surface. Sprinkle the top with some extra pumpkin, flax and sesame seeds (I also used sunflower seeds for the top. See NOTE).
  • Preheat the oven to 350 degrees F. Bake the bread on the middle shelf for 45-50 minutes or until a toothpick inserted into the center of the bread comes out clean. Let the bread cool completely and then remove it from the pan.
  • Store the bread in the fridge in an airtight container. It keeps for about 4-5 days.

Notes

*You can substitute the hazelnuts for more almonds if you prefer or if you have a hard time finding hazelnut meal
*Do NOT include sunflower seeds inside the bread itself, it causes a chemical reaction that results in the bread turning GREEN (it looks like mold!).

Nutrition

Serving: 1slice | Calories: 194kcal | Carbohydrates: 6g | Protein: 6g | Fat: 17g | Saturated Fat: 5g | Cholesterol: 30mg | Sodium: 205mg | Potassium: 84mg | Fiber: 3g | Sugar: 1g
Keyword Paleo Bread
Tried this recipe? Mention @daringgourmet or hashtag #daringgourmet

First published on The Daring Gourmet January 29, 2017

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144 Comments →

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144 Responses

  1. Maria JL says

    May 10, 2022 at 6:07 am

    Can you use almond meal instead of whole almonds? if so how much of the meal?

    Reply
  2. Anonymous says

    May 7, 2022 at 8:59 am

    Can you freeze this bread?

    Reply
  3. Nicole Williamson says

    March 5, 2022 at 8:02 pm

    Hi I am diabetic and wanting to make
    This…can you tell me how big a serving size is? Thanks

    Reply
  4. Leah says

    February 20, 2022 at 6:12 am

    Hi there this looks terrific! I dont have whole flax seeds. Can I use flax meal instead?

    Reply
    • Kimberly @ The Daring Gourmet says

      February 20, 2022 at 8:06 am

      Hi Leah, I haven’t made this with flax meal but it should work.

      Reply
  5. Berneda says

    January 27, 2022 at 11:25 am

    Looks great! I can’t tolerate almonds. What can I substitute for the almond ingredients? Thank you!

    Reply
    • Kimberly @ The Daring Gourmet says

      January 27, 2022 at 6:32 pm

      Hi Berneda, you can use another nut of your choice.

      Reply
  6. Natalie says

    January 21, 2022 at 5:08 pm

    Tastes great! The only issue with mine was that it didn’t rise well – what could have caused this? I followed the recipe exactly, but I don’t have a food processor and I used a blender which blended the nuts and seeds pretty finely, so I’m wondering if that caused the lack of rise in my loaf.

    Reply
  7. Sheryl Seidl says

    January 12, 2022 at 1:58 pm

    Will you email me a response, if possible. My husband is allergic to vinegar. Is it absolutely necessary for this recipe? Thank you.

    Reply
    • Kimberly @ The Daring Gourmet says

      January 12, 2022 at 5:18 pm

      Hi Sheryl, you can get away with omitting it. Happy baking!

      Reply
  8. Babsi P says

    December 19, 2021 at 10:53 am

    I’m going to give you the greatest compliment ever. Ready? This tastes exactly like German bread I that we would buy in the ā€œGreen Storeā€. Those stores were organic and way ahead if their time. I have so many food sensitivities that I was told no bread no blah blah blah. I make this bread every week now and my IBS is mad cause I don’t feed it yeast or sugar. And for anyone else that has ibs get yourself heathers tummy fiber too.

    Reply
    • Kimberly @ The Daring Gourmet says

      December 20, 2021 at 9:04 pm

      That’s terrific, Babsi, thank you so much for the compliment! :)

      Reply
  9. Anjali says

    December 6, 2021 at 7:32 am

    Hi
    What is 3 flax eggs?
    Does it mean 3 tbsp of flax meal?
    I am keen on making thus bread 😊

    Reply
    • Kimberly @ The Daring Gourmet says

      December 6, 2021 at 4:39 pm

      Hi Anjali, to make a flax egg you combine one tablespoon of flaxseed meal and three tablespoons of water and let it sit for 5 minutes. You’ll need that times three. Happy baking! :)

      Reply
  10. Raana says

    November 2, 2021 at 2:42 am

    Almond or cashew milk is not available I am substituting flavored soya milk (that was the only available onešŸ˜’) I hope it turns out fine. Keeping my fingers crossed.

    Reply
  11. Polly McGee says

    August 31, 2021 at 11:01 pm

    Absolute winner. Light, flavourful, nutty and a great texture.

    Reply
    • Kimberly @ The Daring Gourmet says

      September 1, 2021 at 6:35 pm

      Thanks so much, Polly, I’m happy you enjoyed it and appreciate the positive feedback!

      Reply
      • Doreen Rogers says

        December 12, 2021 at 9:00 am

        Hi! Delicious bread! Made it with salted/ roasted nuts the first time, but wondering if raw and/or unsated nuts would change the flavor or outcome that much? I didn’t see you recommending them so just made them with whT I found in store. Have you tried t using the raw almonds, and pumpkin seeds?
        Thanks

        Reply
        • Kimberly @ The Daring Gourmet says

          December 12, 2021 at 12:16 pm

          Thank you, Doreen, I’m glad you enjoyed it! Substituting raw and unsalted seeds/nuts should be fine, the flavor will just be less pronounced.

          Reply
  12. Jennifer says

    June 7, 2021 at 12:33 pm

    This came out fantastic!! Great flavor and texture; slices well too. Makes an excellent avocado toast!! Thank you so much for this recipe.

    Reply
    • Kimberly @ The Daring Gourmet says

      June 9, 2021 at 7:00 pm

      Thank you, Jennifer, I’m so glad you enjoyed it!

      Reply
  13. Shilpa says

    June 6, 2021 at 2:21 pm

    Can standard full fat milk be used instead of nut milk?

    Reply
    • Kimberly @ The Daring Gourmet says

      June 9, 2021 at 7:11 pm

      Hi Shilpa, yes it can.

      Reply
  14. Donna says

    May 31, 2021 at 1:48 pm

    I would like to make this recipe today.

    Question: If an extra tablespoon of honey is added, in your opinion, would any of the other ingredient amounts need to be changed, so the bread texture isn’t altered.

    Reply
    • Kimberly @ The Daring Gourmet says

      June 6, 2021 at 11:28 am

      Hi Donna, one tablespoon shouldn’t be a problem but to make certain of it you could add an additional tablespoon or two of nut flour.

      Reply
  15. Kristen Tauiliili says

    May 11, 2021 at 3:08 pm

    First low carb bread I have made that my kids willingly eat. I am looking forward to the Lupin flour to arrive to mix some of that in. If anyone has tried the Lupin in the mix please share!

    Reply
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kimberly killebrew the daring gourmet

Welcome!Ā  I’m Kimberly and I share delicious originals, revitalized classics and authentic dishes from around the world.Ā  Come travel the world through your taste buds!

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