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
Maria JL says
Can you use almond meal instead of whole almonds? if so how much of the meal?
Anonymous says
Can you freeze this bread?
Nicole Williamson says
Hi I am diabetic and wanting to make
This…can you tell me how big a serving size is? Thanks
Leah says
Hi there this looks terrific! I dont have whole flax seeds. Can I use flax meal instead?
Kimberly @ The Daring Gourmet says
Hi Leah, I haven’t made this with flax meal but it should work.
Berneda says
Looks great! I can’t tolerate almonds. What can I substitute for the almond ingredients? Thank you!
Kimberly @ The Daring Gourmet says
Hi Berneda, you can use another nut of your choice.
Natalie says
Tastes great! The only issue with mine was that it didn’t rise well – what could have caused this? I followed the recipe exactly, but I don’t have a food processor and I used a blender which blended the nuts and seeds pretty finely, so I’m wondering if that caused the lack of rise in my loaf.
Sheryl Seidl says
Will you email me a response, if possible. My husband is allergic to vinegar. Is it absolutely necessary for this recipe? Thank you.
Kimberly @ The Daring Gourmet says
Hi Sheryl, you can get away with omitting it. Happy baking!
Babsi P says
I’m going to give you the greatest compliment ever. Ready? This tastes exactly like German bread I that we would buy in the “Green Store”. Those stores were organic and way ahead if their time. I have so many food sensitivities that I was told no bread no blah blah blah. I make this bread every week now and my IBS is mad cause I don’t feed it yeast or sugar. And for anyone else that has ibs get yourself heathers tummy fiber too.
Kimberly @ The Daring Gourmet says
That’s terrific, Babsi, thank you so much for the compliment! :)
Anjali says
Hi
What is 3 flax eggs?
Does it mean 3 tbsp of flax meal?
I am keen on making thus bread 😊
Kimberly @ The Daring Gourmet says
Hi Anjali, to make a flax egg you combine one tablespoon of flaxseed meal and three tablespoons of water and let it sit for 5 minutes. You’ll need that times three. Happy baking! :)
Raana says
Almond or cashew milk is not available I am substituting flavored soya milk (that was the only available one😒) I hope it turns out fine. Keeping my fingers crossed.
Polly McGee says
Absolute winner. Light, flavourful, nutty and a great texture.
Kimberly @ The Daring Gourmet says
Thanks so much, Polly, I’m happy you enjoyed it and appreciate the positive feedback!
Doreen Rogers says
Hi! Delicious bread! Made it with salted/ roasted nuts the first time, but wondering if raw and/or unsated nuts would change the flavor or outcome that much? I didn’t see you recommending them so just made them with whT I found in store. Have you tried t using the raw almonds, and pumpkin seeds?
Thanks
Kimberly @ The Daring Gourmet says
Thank you, Doreen, I’m glad you enjoyed it! Substituting raw and unsalted seeds/nuts should be fine, the flavor will just be less pronounced.
Jennifer says
This came out fantastic!! Great flavor and texture; slices well too. Makes an excellent avocado toast!! Thank you so much for this recipe.
Kimberly @ The Daring Gourmet says
Thank you, Jennifer, I’m so glad you enjoyed it!
Shilpa says
Can standard full fat milk be used instead of nut milk?
Kimberly @ The Daring Gourmet says
Hi Shilpa, yes it can.
Donna says
I would like to make this recipe today.
Question: If an extra tablespoon of honey is added, in your opinion, would any of the other ingredient amounts need to be changed, so the bread texture isn’t altered.
Kimberly @ The Daring Gourmet says
Hi Donna, one tablespoon shouldn’t be a problem but to make certain of it you could add an additional tablespoon or two of nut flour.
Kristen Tauiliili says
First low carb bread I have made that my kids willingly eat. I am looking forward to the Lupin flour to arrive to mix some of that in. If anyone has tried the Lupin in the mix please share!