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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· 156 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 48 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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156 Comments →

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156 Responses

  1. John says

    February 8, 2023 at 8:46 pm

    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 ?

    Reply
  2. Stefanie says

    January 11, 2023 at 5:22 am

    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?

    Reply
    • Kimberly Killebrew says

      January 12, 2023 at 4:26 pm

      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.

      Reply
  3. Jennifer says

    January 4, 2023 at 5:01 pm

    Can the coconut flour be submitted for another flour or more almond flour.

    Reply
  4. Rebecca says

    November 17, 2022 at 5:41 pm

    Can you please clarify? The notes said ā€œDo NOT include sunflower seeds inside the bread itself, it causes a chemical reactionā€, but instruction 1 said to add pumpkin seed after processing the almond and hazelnut. Thanks

    Reply
    • Kimberly Killebrew says

      November 18, 2022 at 12:43 pm

      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.

      Reply
  5. Lindsey says

    November 6, 2022 at 5:06 am

    How many grams of protein are in one slice?

    Reply
    • Kimberly Killebrew says

      November 23, 2022 at 1:21 pm

      Hi Lindsey, the nutrition information at the bottom of the recipe is per slice. One slice has 6 grams of protein.

      Reply
  6. Eva says

    June 30, 2022 at 9:56 pm

    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.

    Reply
    • Kimberly Killebrew says

      July 1, 2022 at 3:04 pm

      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.

      Reply
      • EVA says

        July 4, 2022 at 5:29 pm

        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!!

        Reply
        • Kimberly Killebrew says

          July 4, 2022 at 7:31 pm

          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.

          Reply
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