Paleo Bread (Low Carb, High Protein)
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This low carb, high protein nut and seed Paleo Bread recipe is easy to make, tastes fantastic, and is packed FULL of nutrients! No dairy, no eggs, and naturally gluten free.
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!
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!
The BEST 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 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
- Preheat the oven to 350 F. Line a 8x4 inch loaf pan with parchment paper. 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.
- 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).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
Hi, I’m Kimberly Killebrew and welcome to Daring Gourmet where you'll find delicious originals, revitalized classics, and simply downright good eats from around the world! Originally from Germany, later raised in England, world-traveled, and now living in the U.S., from my globally-influenced kitchen I invite you to tour the world through your taste buds!
