Paleo Bread Recipe This low carb, high protein nut and seed Paleo Bread is easy to make, tastes fantastic, and is packed FULL of nutrients!
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. 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. Even if only temporary. Can you relate? 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. I’ve found a great solution: Paleo Bread!
This Paleo Bread is low carb, high protein, and is packed full of nuts, seeds and nutrients. No dairy, no eggs, and naturally gluten free. Enjoy it with some low sugar fruit preserves, natural nut butter for some extra protein, or some cheese and cold cuts. 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!
At the time I first developed this paleo bread recipe our daughter was 4 years old. 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. Over the course of three days she ate 3/4 of the loaf all by herself! 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! And I was perfectly happy to accommodate knowing she was getting lots of protein, fiber, vitamins, and minerals.
Paleo Bread Recipe
Let’s get started!
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 8×4 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).
(Note: 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.)
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.
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. Currently the model for the best price with the best reviews is the Chef’s Choice 615 Premium Electric Food Slicer.
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Paleo Bread (Low Carb, High Protein)
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
*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
First published on The Daring Gourmet January 29, 2017
Antonis says
Is it possible to replace the honey with sweetener? I generally use erythritol and monk fruit mixture.
Kimberly @ The Daring Gourmet says
Yes that’s no problem at all, Antonis.
Pat Kaufman says
Does your carb count include the 3 gr of fiber, making three net carbs? BTW, I LOVE nuts and have been following a keto eating plan for two months so this recipe is very welcomed.
Kimberly @ The Daring Gourmet says
Hi Pat, the breakdown shows the carbs (6 g) and the fiber (3 g) and so yes, that would be 3 net carbs. Happy baking! :)
renee says
I have roasted, salted pumpkin seeds from Trader Joes…will this work or change the chemistry…thx
Kimberly @ The Daring Gourmet says
Hi Renee, that’s perfectly fine, I would probably just cut back slightly on the added salt since the pumpkin seeds are already salted. Happy baking!
Jennifer R Williams says
Has anyone tried a substitute for almonds/almond meal? Do you know if that’s possible, Kimberly? Like, could I double the amount of hazelnuts, or maybe use walnuts instead? I try to avoid almonds since they are so intense on the environment to cultivate.
Kimberly @ The Daring Gourmet says
Hi Jennifer, yes, you can use more hazelnuts or use walnuts – whichever you prefer.
Dorothy Heldt says
Think about trying out this bread – could I make this bread in a bread machine? Thks.
Kimberly @ The Daring Gourmet says
I haven’t tried that, Dorothy, but perhaps some of our readers have and can chime in.
MARCELA GARCIA BERNARD says
The recipe is yummy and friends who have tasted the loaf have praised it.
Kimberly @ The Daring Gourmet says
Thank you, Marcela, I’m so glad you enjoyed it!
Masha says
I made the bread and came out excellent! Easy to make. I did not have the flax seeds to grind but used flax meal instead, calculating the amount.
Kimberly @ The Daring Gourmet says
I’m so glad, Masha, thank you!
Joy Brothers says
Almond meal tasted great, but is full of omega 6s, which are not healthy. Most people eat too many omega 6 and not enough omega 3s. This causes inflammation and leads to disease, so I no longer use almond meal in baking! Have discovered lupin flour! It’s very high protein and very low carb, tastes like wheat flour. Does need to be combined with lighter flours but is excellent! Google it!
Kimberly @ The Daring Gourmet says
Hi Joy, omega 6’s aren’t “unhealthy”, they’re essential to our health. And our bodies don’t make omega 6’s on their own so we have to get them from the food we eat. Where it becomes unhealthy is over-consuming them and the biggest culprit tends to be certain cooking oils, whether in home cooking or the oils in pre-prepared/pre-packed foods. But it’s all about ratios and the right balance.
Michelle says
Can lupin flour be used to substitute for some, not all, of the Almond flour and, if yes, what amounts would you recommend? Thanks!!
Ana says
If I don’t have a food processor and replace the whole nuts with nut meals, can I just mix everything in a bowl together?
Kimberly @ The Daring Gourmet says
Hi Ana, yes that should work. Happy baking!
Billy says
Yum!!! The only issue I’ve had is that it falls apart when slicing, any tips on this? Thanks 😊
Kimberly @ The Daring Gourmet says
Hi Billy, did you allow it to fully cool off? It may do better after it has sat a while. You may also need to make the slices a bit thicker.
Janis Nordmeyer says
Electric knife!!! Im terrible at slicing bread…always thicker at one end & Skinner at the other. This saved me!😊