BEST 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 8×4 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!
Hazelnuts are so expensive! Do you think I could substitute walnuts?
Hi Claire! Yes, you can use any nuts you like.
thanks, also would you say about 16 slices per loaf?
Hi Claire, yes, you should easily get 16 slices out of this depending on how thick the slices are.
thank you kimberly, yes i guess relatively speaking it is lower than white bread. (do people still eat that?) my fella is on less than 25 carbs a day so i write from that perspective. ah, i see about the coarse quality adding some nice texture. lovely idea. thanks for your recipe!
this loaf looks delicious but its not exactly low carb. you use honey for one. and even dividing it into 10 makes each slice 5 g of carbs.
i was wondering also why your grind up your whole almonds when you already use almond meal? i would love to try this but i wont introduce it to my carb free boyfriend yet!
thanks!
Hi! First of all, this loaf yields far more than 10 slices. But even calculating 10 slices at 5 grams of carbs each, compare that to a slice of regular white bread which is 13 grams – that’s less than half the carbs. The whole almonds are “coarsely” ground and then added to the almond meal which is finer – the purpose being variation in texture and consistency.
Lightly toast (in a pan on the stove top the extra almonds, pecans (or any other nut), sunflower seeds, etc.) then chop with a knife. I agree any grinding is unnecessary and the flavor is way better after light toasting.
I also am going to leave out the honey, salt, and coconut flour. Coconut flour is salty tasting, and the added salt seemed too much.
That said, this is a good loaf full of protein and fiber.
Oooh, this looks so good. I definitely feel better eating less carbs but I love them so much sometimes it’s hard to eat less! Just wondering if you’re tested this with the suggested flax eggs?
Thanks, Deryn! I haven’t tested it with the flax eggs but had a reader report back successfully on it.
What are the calories on this bread? Thanks
Does anyone know the carb content?
94 carbs – 46 fiber = 48 net carbs for the whole loaf so divide that by how many slices you cut. Found via myfitnesspal.com
Sounds devine!!! But, I live in Kenya and caqn’t get ?silk protein nut milk?
Please help!
Hi Hildegard, you can use regular milk in its place. Happy baking!
Use a nut milk (Almond, Cashew) or seed milk (Sesame).
It is easy to make your own milk if you have access to almonds, cashews, sesame seeds, etc.
This looks delicious. Could you please include the calories, fat and carb for each slice? Thank you.
Hi Irene! There are several sites that will calculate that info for you including fitday.com and caloriecount.com. You simply enter all the ingredients, their quantities, and it will generate all the nutritional info. Then you can divide by however many slices you figure you’ll get out of the loaf (thickness is personal preference).
Is there any way to find out the nutritionals on this bread?
Hi Kristie, there are several free sites that will easily do that for you, including FitDay and CalorieCount. You just enter the ingredients and quantities and it will generate the nutrition profile for you.