paleo bread

We&#x27;ve taken our old Keto Bread recipes and worked on them to improve the flavor and texture. The Yeasty Aroma really makes this bread work. You&#x27;ll love the results.

Keto Bread Recipe

tsp Dry Yeast

tsp Inulin

tbsp Warm Water

7.5 oz Almond Flour

tbsp Psyllium Husk Powder

tsp Baking Powder

tsp Xanthan Gum

Salt

4.5 oz Unsalted Butter (melted)

Eggs

Preheat your oven to 170C/340F.

In a small mixing bowl, add the yeast and inulin, followed by the warm water. Mix well and leave to proof in a warm place for 10 minutes.

In a large mixing bowl, add the almond flour, psyllium, baking powder, xanthan gum, and salt. Mix well.

Add the melted butter and eggs and mix well.

Add the proofed yeast and mix well.

Once the mixture is combined, pour into a 9x5in loaf pan that has been lined with parchment paper.

Leave your batter to prove for 20 minutes in a warm spot, covered with a tea towel.

Bake in the oven for 30-40 minutes, the bread is cooked when golden brown and makes a hollow sound when tapped.

Remove from the tin and leave to cool on a rack.

https://www.youtube.com/watch?v=pTKCWbNumhE

How to Make Keto Bread (printable) Recipe Card: https://www.myketokitchen.com/keto-recipes/keto-bread/ 

We use a prebiotic (very healthy) to feed the yeast instead of sugar. Read more below!

We've trialled hundreds of keto bread recipes looking for the closest thing to freshly baked bread that you can make at home. 

This low carb keto bread recipe has been on our site for years, so we thought we'd make a video for our friends. Ps, No Eggy Taste!

The key to this keto bread recipe is that we add yeast and use a secret ingredient called "inulin" to feed the yeast (see link below). Typically sugar is used which is used to feed the yeast in bread recipes which is not suitable for keto food.

Lack of yeast is why many keto bread recipes miss the mark.

Keto Bread Low-Carb Ingredients

- 1 teaspoon of Inulin: https://amzn.to/3aZQzcE
- 2 teaspoons of Dry Yeast: https://amzn.to/33sBs92
- 2 tablespoons of Warm Water
- 7.5 ounces (2 cups) of Almond Flour: https://amzn.to/3a3r0re
- 1 tablespoon of Psyllium Husk Powder: https://amzn.to/3aZRgmg
- 1 teaspoon of Baking Powder: https://amzn.to/2vxvfwg
- ½ teaspoon of Xanthan Gum: https://amzn.to/2UaRMXY
- Pinch of Salt
- 4.5 ounces of Unsalted Butter, melted
- 7 Eggs, room temperature

About Inulin:

Inulin is a "prebiotic fiber". Inulin cannot be digested in the small intestine, so it makes its way to your gut where you gut bacteria converts it to short chain fatty acids that provide a myriad of health benefits. Get inulin here:   https://amzn.to/3aZQzcE

Learn how to make this keto bread recipe and it will be your go to low-carb loaf for life!

If you love our recipes and want us to make more tasty keto recipes please like our videos and subscribe to our channel.

For thousands more low-carb Keto Recipes visit our website: https://www.myketokitchen.com/

About My Keto Kitchen
My Keto Kitchen takes everyday meals and turns them into easy to make low-carb recipes for people on the ketogenic diet. 

Most of our recipes are suitable for Paleo and are Gluten-Free also.

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Keto Bread Recipe - How to Make the BEST Low Carb Loaf with Freshly Baked "Yeasty Aroma" (1g Carb)

This low carb, high protein nut and seed Paleo Bread is easy to make, tastes fantastic, and is packed FULL of nutrients!

Paleo Bread (Low Carb, High Protein)

almonds

hazelnuts

pumpkin seeds

flax seeds

sesame seeds

almond flour

hazelnut flour (, see Note)

coconut flour

baking soda

salt

nut milk ((e.g., almond

apple cider vinegar

eggs ((vegans: substitute 3 flax eggs))

coconut oil (, melted and slightly cooled)

raw honey ((vegans: agave or syrup of choice))

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.

Hearty and full of texture, this grain-free bread is unlike anything you've probably had before! It makes a great breakfast or snack and can be enjoyed savory or sweet.

Nut and Seed Grain-Free Bread

raw sunflower seeds

almond flour (3 oz.; 84 grams)

hemp hearts

golden flax seeds

whole psyllium husk

chia seeds

pepper

water

extra virgin olive oil

maple syrup (optional)

Topping ideas: plain cream cheese, ham

Heat oven to 350˚F with rack set in middle position. Coat a 8½ × 4½-inch loaf pan with nonstick spray. Line pan with parchment paper, leaving a 2-inch overhang on two sides.

Arrange sunflower seeds and almonds in a single layer on a baking sheet; transfer to oven and roast until seeds and almonds are lightly toasted, golden and fragrant, 8–10 minutes. Transfer toasted seeds and almonds to a large bowl with almond flour, hemp hearts, pumpkin seeds, flax seeds, psyllium husk, chia seeds, salt and pepper; toss to thoroughly combine.

Whisk together water, oil, and maple syrup in a liquid measuring cup; pour water mixture over seed and nut mixture and stir until mixture is thoroughly combined and a thick cohesive dough comes together. Scoop dough into prepared loaf pan. Press dough down to fill pan then smooth top into an even layer. Bake bread until top is golden brown and center has slightly puffed, 45 minutes.

Line a small baking sheet with parchment paper.

Remove pan from oven and lift bread out of pan by pulling up on the parchment paper. Flip loaf over and place, bottom facing up, on parchment lined baking sheet. Return bread to oven and bake until top and edges are golden brown, 20 more minutes.

Remove from oven, flip loaf back over and let cool completely.

To serve, toast slices on a baking sheet under a broiler (or in a toaster oven) until golden brown, 3–4 minutes per side. Top slices as desired.

Thank you! How do you store it/keep it fresh?

The easy, no knead stone age bread looks stunning sliced, revealing all its nuts and seeds in an extraordinary array of colors and textures. It’s the perfect way to adorn your keto or gluten-free charcuterie board.

Keto Nordic Nut And Seed Bread

eggs

(~3/4 cups) flax seeds

(~3/4 cups) pumpkin seeds

(~3/4 cups) sunflower seeds

(~3/4 cups) sesame seeds

(~2/3 cup) almonds

(~1 cup) walnuts

Preheat oven to 160 °C (320 °F)

In a large bowl, mix the eggs and...

In a large bowl, mix the eggs and salt well with a big spoon or spatula. Add all the nuts and seeds, and mix thoroughly until everything is equally coated in egg and there are no dry spots.

Let mixture sit while buttering or lining a...

Let mixture sit while buttering or lining a large (+/- 10") loaf pan with parchment paper

Mix the nut and seed batter again, and...

Mix the nut and seed batter again, and pour it into the loaf pan, flattening the top with an spatula

Bake the Nordic bread for one hour. Wait...

Bake the Nordic bread for one hour. Wait until it cools down before cutting into thin slices - use a sharp knife.

 This easy recipe for healthy paleo pumpkin bread is incredibly moist and fluffy. Made from simple ingredients like almond flour and maple syrup, this gluten-free bread pairs perfectly with your morning cup of coffee. 

Paleo Pumpkin Bread (Gluten Free, Dairy Free)

pumpkin

maple syrup

tsp vanilla

tsp baking soda

tsp salt

tbsp pumpkin pie spice

chocolate chips

Preheat oven to 350F and prepared loaf pan with parchment paper or cooking spray.

In a bowl, whisk together pumpkin, eggs, maple syrup, and vanilla.

In another smaller bowl, mix together almond flour, baking soda, salt, and pumpkin pie spice.

Add dry ingredients to wet and stir till combined.

Bake for 45-50 minutes or until center comes out clean when tested with toothpick. If top begins to brown, cover halfway through with aluminum foil.

Tastes good but I baked it almost 90 min and it is still mushy in the middle. Toothpick came out clean but never cooked all the way

One of my all time favs! I’ve made it both with and without chocolate chips and it’s delicious both ways! Definitely a staple for me!

I've been making this recipe for a while now and just realized I've never commented on it. This is my fave! I crave it year round which is why I'm about to make it again right now. Not waiting for fall! I love this pumpkin bread because it's not overly sweet and has such a delicious flavor and perfect texture. Love it!

just made this AGAIN. It's a perfect recipe and i didn't even use chocolate chips this time (i even use a sugar free syrup that's my go-to, which works great in here too). just yummy pumpkin moist deliciousness! five starts! :)

I followed the recipe to a T and I am very pleased with the outcome! 
The bread is nice and moist.

I can tell you that mine went from totally wet to PERFECTLY cooked in an extra 5 minutes... no joke! Try again.... it's so worth it!

This is delish! Even better cold, the next day!
I want to add to it... it's that good that I want it to be my new go to...
Any ideas? It's truly the moistest one yet! 
Thank You!

This bread was actually really great! I was unsure since it was such a simple recipe compared to others, but it’s super moist and full of flavor. I used Lily’s White Baking Chips. Will definitely make again.

I used date syrup in place of maple syrup and hu chocolate gems. Amazing!!!

This easy keto bread with just 3 main ingredients, and only 0.6 g net carbs per slice, is crusty and perfect for toasting and sandwiches. Plus, the flaxseed bread is 100% gluten-free, wheat-free, flourless, low-carb, sugar-free, oil-free, yeast-free, paleo-friendly, egg-free, dairy-free (vegan), and can be made grain-free!

Keto Flaxseed Bread

½ cups whole golden flaxseeds ((see notes))

Tbsp psyllium husk powder

tsp baking powder

You can watch the video in the post for visual instructions. I recommend using metric measurements for exact results.First, preheat the oven to 356 °F/180 °C and line a baking sheet with parchment paper or a silicone mat.

Then, blend the flaxseeds in an electric spice/coffee grinder (or small blender) until floury. Transfer the flaxseed meal to a medium-large bowl.

Add the remaining dry ingredients (psyllium husk powder, baking powder, and salt), and stir with a spoon.If you only have whole psyllium husk, grind that into a powder after the flax seeds and measure it after grinding!

Pour in the hot water and mix with the spoon, kneading it with your hands for some seconds, once it’s cool enough to handle.

Transfer the bread dough to the prepared baking sheet and shape it into a round disk.

Wet the top of the dough and sprinkle it with extra whole flax seeds, then bake the bread for about 50 minutes, until it doubles (or even triples) in size and has a golden brown crust.Please note that it might take longer as each oven is different.

Finally, transfer it to a wire rack to cool completely before slicing and enjoying it!

https://content.jwplatform.com/videos/MdRRj2jr.mp4

This easy keto bread with just 3 main ingredients, and only 0.6 g net carbs per slice, is crusty and perfect for toasting and sandwiches. Plus, the flaxseed bread is 100% grain-free, gluten-free, wheat-free, flourless, low-carb, sugar-free, oil-free, yeast-free, paleo, egg-free, and dairy-free (vegan)!

Keto Bread - 0.6 g carbs (Flaxseed Bread)

Make this paleo bread recipe for a soft, gluten-free, grain-free bread full of nutty, herbaceous flavor perfect for sandwiches and toast!

Grain-Free Paleo Bread Recipe

eggs (see notes)

olive oil (see notes)

white vinegar or apple cider vinegar

Tablespoons tapioca flour

flaxseed meal or ground chia seed

herbs

poppy seeds

black pepper

Pumpkin seeds, hemp seeds, and/or poppy seeds

Preheat the oven to 350°F degrees. Grease a 9×5-inch loaf pan and line with parchment paper. Set aside.

In a small bowl, whisk the eggs, oil, and vinegar until combined.

In a large bowl, whisk together the dry ingredients. 

Add the wet ingredients to the dry ingredients and mix thoroughly.

Pour the batter into the prepared loaf pan and top with pumpkin, hemp, and/or poppy seeds.

Cover the pan with foil and bake for 20 minutes. Then uncover and continue to bake for an additional 15 to 20 minutes or until golden brown and a knife inserted into the center of the loaf comes out clean.

Remove from the oven and let the bread cool in the pan for 10 minutes before turning out onto a cooling rack.

Once cooled, wrap the loaf in foil or plastic wrap and store in an airtight container in the fridge for up to 7 days.

Love all the nuts + seeds! Sometimes I leave out the herbs and eat it as a "sweet bread" in the morning otherwise I add in the herbs to use for a sandwich!!

Now this is a stunning loaf! I love the pumpkin seeds on top and the optional savory mix-ins. I can see this becoming a staple in my home, especially in cooler months when I'm in the mood to bake!

OMG this is gorgeous! Can't wait to try it!

I am sure vegan option of this paleo bread won't be as good. This is so amazing. Love you Lindsay

I just made this bread. Simple to make and I’m impressed with the results. I made it in the smaller tin and it actually rose ? I didn’t add the herbs as I will use it sometimes with a sweet topping but I will add herbs next time. It’s the first time I have been happy with a paleo/ gluten free bread. Thank you for the great recipe

I love this bread! I add dried fruit to give it some sweetness.  I don’t add they savory seasonings. And 6 eggs.  Yum!!

Pros: 
easy to make. It doesn’t have any complicated procedure.
Soft
Good taste Nd most of all it’s grain free.......
Cons: it just happened with my bread. Maybe I did something wrong.
Small size loaf
I saw some separate egg white(cooked but can see, which is weird)
But overall it’s worth to try recipe. I will make another batch but before I need to figure out what I did wrong
Thanks for sharing recipe

Easy to read and follow recipe and wow.  It is yummo

Hi Lindsay, Excellent recipe. Easy to follow and easy to make. I look forward to trying more from your site.

The recipe is quick to prepare. The ‘bread’ was amazing and so filling. I added mixed spice to give it a sweeter flavour.

I made it, finally. Two words, perfect  and delicious. I added some oregano and italian seasoning and an extra egg (was worth it). 

Great recipi, thank you.

I am not particularly good at baking and I tried this recipe (used olive oil instead of coconut/avocado oil and skipped the nuts, simply because those ingredients were not in my pantry) and I absolutely loved the results.  Even with 5 eggs the bread came out soft but firm and absolutely delicious.  I had two slices with salad and a poached egg for lunch; soooo good.  Thank you for making such an accessible recipe!!!

Delicious.  Plan on baking this weekly for my husband who is avoiding wheat, gluten and coconut

Loved this bread. I substituted the tapioca flour for brown rice flour as someone suggested before, I also added 6 eggs for that extra fluffiness. it turned out much better than I hoped and its going straight to my recipe book. Thank you for posting it!

I made this tonight and had it with ham and mustard - it was amazing!!  Thank you so much for such a great recipe!

This bread is so delicious! I am so happy I found this recipe!

I love that this is freezable!! It turned out sogood! Everyone at my house really loved it!

I never imagined how good this could be, it was absolutely delicious! Thank you!

Very easy and tasty recipe. A family favorite!

Absolutely loved this paleo bread recipe!  It baked up perfectly and had a great fluffy texture. Love the nuts &amp; seeds in this too.  Looking forward to trying this recipe out with different spice combinations.

This is a fantastic recipe. I blitz my almonds with the skin on and used chia instead of flax so the bread was a lot darker in colour. It was so light to eat yet filling at the same time. I’ll be making this regularly 🙏🏻.

I can't eat eggs so I used an egg substitute and my bread didn't raise at all. Do you think that's what caused it?

My Husband &amp; I love this bread. I make a double batch. Freeze one to eat next week. Take slices &amp; broil in oven with with cheddar cheese &amp; Avo. Delicious. Today chopped a bunch cloves garlic , sautéed in butter added to mixer with garlic granules, Italian seasoning , everything bagel seasoning , lemon pepper . A topping of salted pumpkin seeds, poppy, raw sunflower seeds &amp; hemp.
Love the variation of on extra egg . Sooo Delicious. Thank YOU!

OMG! Finally a paleo bread recipe that is perfection! I have been looking for a Paleo Bread that tastes good, is fluffy and moist. This loaf tastes as good as it looks and ticks all my boxes. I made this loaf on Sunday and am currently making another loaf as I write this, a week later. This time I will seperate the batter into two (two lots of baking paper in the one loaf pan) making half as per the recipe as I love nuttelex and honey on this bread, and I’ll make the other half with some garlic and rosemary for a savoury option. I made exactly as per the recipe and added 6 eggs. The perfect rise and the perfect loaf. I wish I could add a photo as it came out exactly as shown in the picture. Thanks for an amazing recipe! I’d be keen to hear if anyone has prepared or baked this recipe in a bread maker?

Hi Sammi
I used a 9x5 metal loaf pan because I learned that glass can actually make baked goods drier??
I am not sure if the weight of my almond flour but I did use the 1 1/2 cups (wasn’t sure why the option to use 1/3 or 1/2?) but I scooped it in the measuring cup then leveled off. I did not pack it down.  
I did use the 6 eggs and 1/4 cup of tapioca starch option. 
Also,although like I said it tasted delicious, the bread seemed a little too oily meaning if I pressed my finger into the slices they were greasy. Think it might be too dense?  Thx for any advice.  Maybe only 1/4 oil is enough?  I used olive oil but not extra virgin.

https://content.jwplatform.com/videos/6BhJE57P.mp4

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Top Tags

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Top 7 paleo bread recipes from across the web

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Top Tags

Keto Bread Recipe

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Paleo Pumpkin Bread (Gluten Free, D...

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The most viewed paleo bread recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine