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
Ingredients
- 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
Instructions
- 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
- Serve
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!
C says
I made a double batch of this bread. I followed the recipe, except that I used medium sized eggs, omitted the stevia, and used a regular hand mixer. Greased the pans with coconut oil, and had no problem removing the bread. I poured some batter into 6 medium/small cupcake tins. The rest was in a round pan. Turned out great! Reminds me of cinnamon rolls, but they aren’t nauseatingly sweet. Eating the bread with blueberries and some coconut cream.
Thanks for having this website. I have had major GI issues for years, went to a specialist, but nothing came out of it. Then, a couple of months ago I took a “Paleo Challenge” at the gym. Within 3 days I had no headache, was not foggy and no GI issues! Some of your recipes have helped me transition my family into eating healthier. It is not worth it to have painful GI issues everyday!
Kate@ eatrecyclerepeat says
Ooo do you use a slow cooker or CrockPot often? I love coming upon healthy one-pot meal recipes that are grain-free and full of veggies. Slow cookers are a blessing in the summer, since I have no air conditioning in my kitchen I don’t want to turn on any extra heat sources when it is over 90 and humid every day!
Kelsey May says
I love your site, and am SO happy to have found it! The transition into the primal blueprint lifestyle has been a little hard during the bread cravings, and your recipes are such a blessing for my husband and me!
I just made this bread for the second time, with these substitutions, and it turned out wonderfully served like a coffee cake:
-sub 2 tbsp maple syrup for the honey
-omit vanilla extract
-decrease stevia to just a pinch
-sub 1/2 tbsp pumpkin pie spice for the cinnamon
-sprinkled some 85% dark chocolate chunks on top before baking
The chocolate makes it a bit more of an indulgence :)
Thanks again for the awesome recipes!
Ivy says
Oh! This sounds delicious! Thanks for sharing!
And thank you, Elana! The recipe as it is turned out wonderfully for me. =)
Kelley says
This recipe was AWESOME!!! I added about 1/4 cup of raisins because I love them paired with cinnamon. I found that I needed to bake it for 20 min instead of the 12-15 min because it wasn’t done in the center yet. I’m looking forward to having a yummy piece of this ‘bread’ with some eggs and sausage in the morning. Thank you Elana for this YUMMOLICIOUS recipe! :-)
hedy l troyano says
JUST MADE THE PALEO BREAKFAST BREAD AND JUST LOVED IT. FINALLY SOMETHING LOW CARB FOR BREAKFAST BESIDES EGGS AND ITS GF. THANK-YOU AND ITS EASY TO MAKE
Heather says
I just made this bread and it was very well received. I wanted to let you know that i did some substitutions out of curiosity and out of what we had necessity. I used peanut butter and agave nectar as that was in the pantry and used flax gel (1tbsp with 3 tbsp water per egg) as egg replacer out of curiosity. And because I love chocolate i sprinkled a few minichips on top. It turned out great. It might have been a big “fluffier” with eggs but never the less still tasty. We are not strict paleo but we are certainly open to healthy recipes and I appreciate your site. Thanks
Lisa says
By the way, I made this with only egg whites (replacing each egg with two whites) because one of my children has a yolk sensitivity. It turned out great!
Lisa says
We are on the GAPS Diet so I would love to see more grain & starch free recipes like this one.
Sheridan says
Thank you, Elana, for such a deliciously easy recipe! I made this for breakfast this morning for my young daughters and they have asked for it again! So yummy warm with butter and homemade lemon curd. I’ll make a double recipe from ow on. :)
PS I omitted the stevia and it was yummy without it. :)
Yoli says
I make my own lemon curd. I put kefir cream cheese with lemon curd on top with this bread. So yummy!!
Reiko says
This batter is super sticky, but it always comes out beautifully. It’s like magic!
For those of you wondering, you can double the recipe (bake for 15 minutes). If you decide to go with the regular batch size, you’ll need to spread it out nice and thin; you can’t just pour it in like cake batter.
I tripled the batch and split it between two 8×8 baking dishes. I found this to be the perfect size for my preference.