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.
PIN ME!
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
Emma says
Totally delicious! I forgot to put the sesame seeds in so I just sprinkled the top with them. The loaf is moist and flavourful. I’ll be making it again, thank you.
Kimberly @ The Daring Gourmet says
I’m so glad, Emma, thank you very much!
Liezel Button says
Can you add chick pea flower for more protein and if so, wondering how much? 1/4 cup perhaps instead of the 1/4 cup almond or coconut flower?
Kimberly Killebrew says
Hi Liezel, I haven’t made that specific substitution so I’m afraid I can’t offer any tried-and-true feedback on that. Perhaps one of our readers has and can chime in…
John says
Hi
I’m having trouble baking this loaf . I am using the vegan option also using water instead of nut milk . No matter how long I bake it for it what temperature I use the outside baked but the inside remains wet and gooey !! Any thoughts ?
Stefanie says
I made this for the first time and the flavor is amazing!! Any tips for getting the middle of the loaf to firm up more? Mine is kind of squishy. I’m not sure if it matters but I did sub almonds or almond flour anywhere it called for hazelnuts because I didn’t have any on hand! I’m also curious to know if I tried incorporating some other nuts/seeds in the next batch how that would go (pecans, walnuts, Brazil nuts, chia seeds) – any suggestions?
Kimberly Killebrew says
Hi Stephanie, I’m so happy you enjoyed it, thank you! It sounds like it just needed to bake a little longer. Ovens are all different and the baking pan itself can also make a difference, so there’s always a little trial and error figuring out the right baking time for your oven and your pans. And yes, you can absolutely incorporate some other nut varieties in this, no problem.
Jennifer says
Can the coconut flour be submitted for another flour or more almond flour.
Rebecca says
Can you please clarify? The notes said “Do NOT include sunflower seeds inside the bread itself, it causes a chemical reaction”, but instruction 1 said to add pumpkin seed after processing the almond and hazelnut. Thanks
Kimberly Killebrew says
Hi Rebecca, yes you can the pumpkin seeds to the batter just not sunflower seeds. If using sunflower seeds just sprinkle them on top of the bread when it’s time to bake.
Lindsey says
How many grams of protein are in one slice?
Kimberly Killebrew says
Hi Lindsey, the nutrition information at the bottom of the recipe is per slice. One slice has 6 grams of protein.
Eva says
Hi Kimberly,
I’m excited about making this bread!! I just wanted your input on how well this bread holds up in the freezer?? Thank you, once I make it I’ll be sure to come back and rate it which I’m sure will be high on the yummy scale.
Kimberly Killebrew says
Hi Eva, I haven’t tried freezing it so I can’t confirm how well it will do. Perhaps one of our readers has and can chime in.
EVA says
Hi Kimberly, I made you Paleo bread and enjoyed it very much, as did my husband. Came out perfect!!! I’m not the biggest fan of coconut in general so wanted next time I make it to just substitute the coconut oil. Was curious to know if you had a suggestion or tried this with a different oil? I was thinking of using avocado oil or sunflower oil. Thanks!!
Kimberly Killebrew says
Fantastic, Eva, I’m thrilled that you both enjoyed it, thank you! You can substitute any oil of your choice. I would personally go with either avocado or olive oil.