Just made this, thank you for the recipe! My loaf pans were too wide so I used 6 Texas size muffin tins and they came out great. I used maple syrup instead of honey because, well, I live in Vermont and my husband sugars. I am fairly new to Paleo and I’ve been an avid baker for decades-I miss baking! I will experiment with this recipe for sure, using it as a base. The first thing I am imagining is lemon poppy seed and baking them in mini muffin tins. Or baking in a cast iron skillet in the oven like corn bread. And maybe a morning glory version. Oooh my world just opened up.

Fresh fruits, fresh vegetables, fresh meat—the paleo diet is all about eating foods straight from the Earth just as our ancestors did. Those ancestors didn't have livestock or crops to call their own, so Cordain advises to go with grass-fed and organic varieties whenever possible to limit exposure to pesticides, antibiotics, and other chemicals that didn't exist back then. Research from Emory University suggests that Paleolithic people obtained about 35% of their calories from fats, 35% from carbohydrates, and 30% from protein. https://www.youtube.com/watch?v=Wc5zUK2MKNY
In our keto bread recipe, we use a combination of coconut and almond flours so neither is overpowering. We also use a touch of psyllium husk powder to help achieve the right texture. A little bit of beef gelatin acts as a binder and adds bread-like “chew” to the final result. Our recipe only contains egg whites, which add structure and act as a natural leavening agent, but without the eggy flavor that the yolks would add.
mine didn’t rise up as much as the one in the picture either…also it stuck to the bottom of pan in spite of cooking spray…I guess I should have sprayed liberally! waiting for it to cool to cut, though the pieces that were stuck in the pan tasted good…if you use coconut cream instead of the greek yogurt, do you need to refrigerate it to make it thick or does it work in liquid state from the can?
Hi Elana! I just found your website and I’m so glad that I did! I’ve been on a GF diet for about a month after having years of terrible GI problems. I can’t remember when I didn’t have GI issues, and have done a number of elimination diets to figure out the problem. I’ve visited a few gastroenterologists and they haven’t identified anything “wrong” with me. I still haven’t pinpointed it, but overall I feel happier knowing that I’ve omitted something that was such a big part of my life before. Your bread recipe was very much needed since I still have an affinity for bread-like (carb-y) foods. The bread is delicious and SO hearty. I was skeptical at first, but it turns out I’m hooked on the stuff! Unfortunately I didn’t have coconut flour, so I ended up using 2 T of GF flour, it still worked! I have a shipment coming soon and can’t wait to try it out with the CF! Thanks again, I look forward to reading more of your posts even though I’m not a paleo nut! ;)
Just finished baking this tonight. It’s a little bit on the eggy side for me, so I will follow other comments and use half egg whites beaten until fluffy next time. I didn’t have flax meal so used 1/4 C more coconut flour. It’s really light and has great coconut flavor, which is my preference. My 4-yr old son liked it! I am so happy about that. I topped it with some strawberry preserves and he is enjoying it with a cup of warm milk. I did have a little tunnel of under-doneness on top, but I moved the oven rack to the top and popped it under the broiler for 3 minutes which seemed to solve the problem. Overall – I am surprised that the texture is closer to white bread than I had expected. I am just REALLY happy to have some bread after my first month on Paleo and feel absolutely NOT GUILTY! YAYYY!
Get in a serious dose of healthy fats with these peppermint patties. Coconut butter, coconut oil and shredded coconut pack a hefty dose of it, but more importantly, when they’re mixed with cacao nibs powder and peppermint extract, they taste like a better-for-you version of your favorite peppermint treat. Plus, when an ingredients list includes two pinches of love, how can you go wrong?
George–I agree with you re the Vital Wheat Gluten and Wheat Protein IsolateI am eating Chompies bread from Netrition and it is made with these same ingredients. A slice of this bread is one gram and it is delicious–but terribly expensive so I’ m planning on using your recipe! Did you use the same measurements as the recipe calls for with your substitutions?
I forgot to say I used half al one flour and half sunflower seed flour.. I double the batch and I found if I let it sit for about 25 min, then put it in the oven it gets thicker as it sits and I still have to bake it for an hour. The tast is great. The next time I’m buying Honeyville flour and making it exactly like your recipe says. I’m just worried about mixing it to much. Mine is very dense and heavy. But yummy.

Traditional lemon bars are so good, but that sugar high comes with a subsequent crash. That’s not the case with this Paleo-friendly version. Using honey instead of refined sugar keeps things sweet without throwing your blood sugar out of whack, while using coconut flour in the crust makes it perfectly crunchy. Make an extra batch because these will go quickly. https://www.youtube.com/watch?v=kkpOPq3GER8
Kim, thanks for your comment. I’ve baked this bread at both sea level and 8,000 feet and haven’t found any need for adjustments. The issue is likely the size pan that you baked the bread in. If you use the recommended size baking pan, the bread will be the proper height. If you use a pan that is bigger than the one I used, your bread will rise, but it won’t fill the pan to the right height. Here’s an example that might help –if you place 1/2 cup of water in a 1/2 measuring cup it will be 100% full to the top of the cup. If you put the same 1/2 cup of water in a 1 cup measuring cup it will only fill it 50% and will only be 1/2 full in height. That’s why a loaf pan that is too large doesn’t work for this recipe when it comes to the bread “rising” and the height of the loaf :-) https://www.youtube.com/watch?v=QTU353BN-wM

The Paleo diet is the healthiest way you can eat because it is the ONLY nutritional approach that works with your genetics to help you stay lean, strong and energetic! Research in biology, biochemistry, Ophthalmology, Dermatology and many other disciplines indicate it is our modern diet, full of refined foods, trans fats and sugar, that is at the root of degenerative diseases such as obesity, cancer, diabetes, heart disease, Parkinson’s, Alzheimer’s, depression and infertility. – Robb Wolf
Hi Ruth. I used to buy my almond flour online from Amazon but now I made my own as it’s too expensive here. I’ve found that even using almond chips, ground up in a coffee bean grinder works. The coconut flour that I used to use in the UK was purchased from Holland & Barrett. Holland & Barrett sometimes have special offers too, so keep an eye out for them! I totally agree with you on the different quality of baking varying between flour brands! I’ve had some disasters with poorer quality at times! Hope this helps! https://www.youtube.com/watch?v=S0vOKRkk1ik
Speaking from experience, you won’t be able to taste even the slightest coconut flavor in the bread, especially with just a small amount! Coconut flour has very unique properties compared to other flours (much more absorbent) and can’t be easily substituted. With how many tries it can take to get paleo baked goods to to have the right taste/texture, I recommend following Michelle’s recipe as written! 🙂
Thank you so much for this recipe! I have tried so many paleo bread recipes and this is the best one yet. My husband devoured half of it and he’s a very picky eater. I’m going to double the recipe next time so I can use my larger bread pan. I do have one question though. Do you think this recipe would work if I added bananas, or blueberries? I was thinking of doing that but wasn’t sure if that would effect the consistency.
I cant have flax seed, they trigger severe migraines. When i google replacing flax seeds or any thing else they say you need to know why they are added to the recipe for flavor and nutrition or as binders. In your recipes can you add some sort of code B for binding and F for flavor then its much easier to go about making substitutions. In this recipe is the flax for binding or flavor ? If its for binding can i add more eggs and how many ?
Thank you so much for this recipe!! I am Norwegian and eating bread for multiple meals is part of our culture. I have not had too many problems with switching to a paleo diet but I have sorely missed eating bread. I have tried many gluten free and paleo bread recipes out there but this is by far the best one. I used 4 wide mouth canning jar lids and otherwise followed your recipe exactly and they came out nice and fluffy and even held up with “wet” sandwich ingredients . I am going to try some of the variations in the comments. Thank you for bringing back a vital part of my culture! https://www.youtube.com/watch?v=Ye9x6AAcrUk
The final benefit we’ll discuss is a balanced dietary alkaline load. While this concept sounds complex, it’s actually quite simple: after digestion, all foods present either a net acid or alkaline load to the kidneys. Meats, fish, grains, legumes, cheese, and salt all produce acids, while Paleo-approved fruits and vegetables yield alkalines. A lifetime of excessive dietary acid may promote bone and muscle loss, high blood pressure, an increased risk for kidney stones, and may aggravate asthma and exercise-induced asthma. The Paleo diet seeks to reduce the risk of chronic disease by emphasising a balanced alkaline load. https://www.youtube.com/watch?v=pOjLTpnd8r4
The almond bread toasts well! I enjoy it with avocado in the mornings or all sorts of toppings. I feel great after eating it and restaurants let me hand them the bag and they toast it for me or use it to make sandwiches! I am very happy I can eat a bread with no nightshades-potato starch, e.g., nor yeast. My arthritis is absent when I refrain from nightshades and fermented items. I eat gluten and dairy free due to autoimmune issues and have normal labs with these dietary changes. I eat from the garden and meat, but really like breads! I like ALL of Julian’s breads and there is zero competition out there! Thank you, Julian, for loving us enough to feed us!

I have to say I am not paleo but am very gluten sensitive. I do not enjoy the texture of many GF breads. I have been trying and looking for bread recipes that were good and grainy and would taste good untoasted for sandwiches. I really enjoy this bread! No toasting necessary! I enjoy playing with recipes so I did grind in some oatmeal for part of the flour. Or ground quinoa. Also have replaced some of the almond flour wth 1/2 cup of cassava flour (from yucca root). Thank you for this great recipe!


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Thank you for taking care of us who need your recipes! I recently found out that tapioca comes from the cassava plant and that is where they get cyanide from, so I know longer eat it and found out that I was allergic to it. If its not refined enough, it is a problem for many people who eat it and don’t know why they don’t feel good. You might want to consider not using it or xanthan gum or guar gum in any of your recipes either. They come from Pakistan and India and cause stomach distress in many people as they are a bean. Guar gum is used in oil fracking so it’s really not a great ingredient to be putting into food either! https://www.youtube.com/watch?v=oetS-bdZLOY
Elana, is the honey used for sweetening in a Paleo-friendly way or to work as an acidic ingred. along with the ACV to activate the baking soda? I generally use coconut palm sugar syrup in place of agave and honey. I did so in this recipe as well but it came out a little bit dense, like a leavening issue. If you say the honey’s just to sweeten, I’ll adjust the leavening issue on my end by experimenting with other options. Otherwise I’ll use honey next time and see if that helps. The bread is fabulous regardless! Thanks!
I added chia seeds to give the bread a bit of a healthy crunch, but also for the many nutritional benefits of these little wonders.  This a great low carb bread full of all my favourite low carb flours and so easy to make too.   You could add other flavours to this with herbs and spices and not be disappointed.  My next plan with this is to probably add some seeds to it.    https://www.youtube.com/watch?v=6JMPLMKoDMA
Hi I made the Easy paleo keto bread 5 ingredients. It was moist, texture was good but it didn’t turn out completely white, more like a pale yellow and the crust was overdone. I opted for honey as my sweetner because this bread is for my nephew who has autism and we want to keep it as natural as possible. I baked the bread exactly at 325 for 40mins uncovered and then another 40mins covered (tent). What could I do next time to achieve a white bread with golden crust?
Sugar is almost always manufactured and should be avoided on the paleo diet. This means you’ll need to cut out the delicious but destructive sweets and sugars that are standard in the Standard American Diet. The rule of thumb here is: if it contains a ton of sugar, it’s probably not on the paleo diet friendly. That said, here’s a specific lists of sweets that are not on the paleo diet food list. You might want to take a moment to say goodbye to them before you start your paleo diet journey.
Thank you for taking care of us who need your recipes! I recently found out that tapioca comes from the cassava plant and that is where they get cyanide from, so I know longer eat it and found out that I was allergic to it. If its not refined enough, it is a problem for many people who eat it and don’t know why they don’t feel good. You might want to consider not using it or xanthan gum or guar gum in any of your recipes either. They come from Pakistan and India and cause stomach distress in many people as they are a bean. Guar gum is used in oil fracking so it’s really not a great ingredient to be putting into food either! https://www.youtube.com/watch?v=oetS-bdZLOY
has anyone else had this problem…a tunnel of raw dough in the middle of the bread? it happened today with the paleo but has happened with others and it only happens with the magic line pan. never cupcakes. followed recipe exactly and i live in boulder so not the altitude…the whole middle collapses and is gooey..wasting half of the loaf..thanks for help. ( the good part is yummy)
I am a complete fan of yours and have been trying various recipes over the years that have loved by my family! I tried making this bread today. It was cooked all the way through but looked rather pale. I wanted to put it back in the oven a little longer but feared that this plan would make things way to dry. Any thoughts with what I can do differently next time? https://www.youtube.com/watch?v=4BiHLAQTZvI
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