This Paleo Breakfast Bread recipe is the perfect gluten-free treat for brunch. It also makes a fantastic quick breakfast on a busy weekday morning. Made with 7 ingredients, and an almond butter base, this flourless paleo bread can be whipped up in minutes!
I made this easy paleo bread recipe on camera for FOX31. I was so happy to talk about the Paleo Diet on TV. It seems that this way of healthy eating is gaining mainstream awareness. That’s why in addition to sharing this paleo bread recipe with you, I’m giving you this link to my Paleo Diet Recipes page. I hope this incredible collection of paleo recipes will help those of you starting off on this real food journey back to health.
The main ingredient in this Paleo Breakfast Bread recipe is almond butter, which you will find works very well as the base for this delicious bread. Yes, this is one of those incredible paleo recipes that does not require almond flour.
Paleo Breakfast Bread
- ½ cup creamy roasted almond butter
- 2 large eggs
- 2 tablespoons honey
- ¼ teaspoon vanilla stevia
- ¼ teaspoon celtic sea salt
- ¼ teaspoon baking soda
- 1 tablespoon ground cinnamon
- In a large bowl, with a hand blender, mix almond butter until creamy
- Mix in eggs, honey, and stevia
- Add salt, baking soda, and cinnamon
- Mix well with hand blender until all ingredients are combined
- Transfer batter into a well greased 8 x 8 inch baking dish
- Bake at 325°F for 12-15 minutes
To store this healthy gluten-free bread, wrap in a paper towel, seal in a plastic bag, and refrigerate for up to 1 week.
Paleo Breakfast Bread is lightly sweetened and has the perfect texture. It’s amazing topped with berries and my Paleo Coconut Whipped Cream recipe, or served alongside scrambled eggs. Many of my readers have requested breakfast recipes and easy bread recipes (or quick breads), that are grain-free and paleo, and the simplicity of this bread makes it one of my all time favorites!
Here are some of my other healthy gluten-free breakfast recipes for you to enjoy!
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Jaime W says
We have been making this Paleo breakfast bread for years! I always used almond butter, but recently, I have come to learn that almonds do not like to cooperate with me! I used roasted cashew butter in this recipe, and wow was it amazing! I also used Ceylon cinnamon in my cooking. My 11 year old practically made this, its such an easy recipe! Thank you for making such simple and amazing recipes Elana. Take care!
Jaime, thanks for your comment and for letting me know this is a family favorite! Loved hearing about your adaptation. Take care and stay safe.
Sarah Hilscher says
I may have commented on this recipe a few years ago, I can’t remember, but if so, I’ve come back to review it again! I absolutely love having this in my breakfast repertoire. My changes are—
*Double the recipe and bake, in the 8×8 at 325°, for 30 minutes. Check with a toothpick. I cut into 16 taller, more “stacked” pieces, instead of shallow bars.
*I use maple syrup instead of honey, and an extra tablespoon of it, as I omit the stevia.
*even more cinnamon!
*we serve with a spread of fruit-sweetened strawberry preserves, for a PB&J vibe.
So, so good, and never gives me trouble.
Judy Oleksik says
Help! Dealing with candida/fungi infection and working on it. Southern gals love bread & butter. When you make your keto bread, how do we know how many cal./carbs are in one slice? Have to watch my weight, as I am working on that also. I have been advised to limit
all sugars except a bit of honey/maple syrup. These are still sugar and I don’t understand when you have candida and it feeds off of sugar why would I be told to eat those two ingredients as they are sugar? It is hard to eat without any sugar and not go crazy. Any suggestions? I had been on Stevia for many years but not sure if it really was the real thing as there were other ingred. on the back of the pkg.
Judy, thanks for your comment! When I’ve followed a Candida Diet, no sugars were allowed at all. For more info on the Candida Diet go here:
Let me know if you have any other questions!
Available at Costco
I have made this Breakfast Bread over and over and over. I do double the batch because we like it a little thicker. It still comes out amazing! Truly one of our favorites! And if you like this bread make the Chocolate Zucchini Bread. It won’t disappoint!!!! Love it!
Thank yo Elana!
Lissa, thanks for letting me know this recipe is amazing!
I’m amazed by how bread-like these came out, not having any flour in them. I used peanut butter when I realized I didn’t have enough almond butter on hand. I also replaced the honey with erythritol to make these keto, and added sugar-free chocolate chips. Turned out perfectly! Thank you for another great recipe!
Angela, thanks for letting me know this is a great recipe!