Paleo Bread (Low Carb, High Protein)
User Reviews
5
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Prep Time
15 mins
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Cook Time
45 mins
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Total Time
1 hr
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Servings
16 servings
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Calories
194 kcal
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Cuisine
International
Paleo Bread (Low Carb, High Protein)
Description
The Paleo Bread recipe uses whole almonds, hazelnuts, pumpkin seeds, sesame seeds, and flax seeds ground together with almond and hazelnut flours and coconut flour to form a nutrient-dense base. The wet ingredients include eggs, melted coconut oil, honey, apple cider vinegar, and nut milk, which are combined with the dry mixture to create a thick batter. The apple cider vinegar helps react with baking soda to aid the rise slightly.
The batter is poured into a loaf pan lined with parchment paper, smoothed, and topped with additional seeds before baking at 350°F for 45–50 minutes. The result is a dense, compact bread with a rich nutty flavor and a firm crumb suitable for slicing. The texture is hearty, with the seed crust adding crunch.
This bread fits well into a low-carb or paleo diet and can serve as a sandwich base, toast, or accompaniment. It stores best refrigerated due to moisture content and dense nature.
Hazelnuts can be substituted with more almonds if needed, and sunflower seeds should not be mixed into the bread batter as they may cause green discoloration. Instead, use sunflower seeds only on top as garnish.
Ingredients
- 1/4 cup almonds whole
- 1/4 cup hazelnut see Note, whole
- 1/2 cup pumpkin seeds
- 1/4 cup flax seeds
- 3 tablespoons sesame seed hulled
- 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 egg vegans: substitute 3 flax eggs
- 1/3 cup coconut oil , melted and slightly cooled
- 1 tablespoon honey vegans: agave or syrup of choice, raw
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
- Hazelnuts can be replaced with additional almonds if preferred or unavailable.
- Avoid mixing sunflower seeds into the batter as it causes the bread to turn green; use them only for topping.
Nutrition Information
Show DetailsNutrition Facts
Serving: 16servings
Amount Per Serving
Calories 194 kcal
% Daily Value*
| Serving | 1slice | |
| Calories | 194kcal | 10% |
| Carbohydrates | 6g | 2% |
| Protein | 6g | 12% |
| Fat | 17g | 26% |
| Saturated Fat | 5g | 25% |
| Cholesterol | 30mg | 10% |
| Sodium | 205mg | 9% |
| Potassium | 84mg | 2% |
| Fiber | 3g | 12% |
| Sugar | 1g | 2% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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