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!
Lisa says
I think this bread is yummy! I do think doubling the recipe & using an 8×11 Pyrex dish makes the perfect size(8 servings) as the bread seemed to have had risen higher than when I made the original recipe. Maybe it also helped that I beat the eggs till fluffy before adding them to almond butter…
Jenny says
I made this last night – SO, easy and delicious! I left out the stevia and it was PLENTY sweet – like dessert. Next time I’ll double the recipe.
Do you have any great chia recipies? I’m trying to figure out how to use it. Thanks!
Kerry says
Thanks soooooo much- it’s like a cinnamon brownie! Such a nice treat for us who eat no grains! ;)
emaliah82 says
Oh my gosh! Just saw this recipe on Facebook this morning and had to try it. Pulled it out of the oven a few seconds ago and WOW!!! SOO good! My 1 year old daughter loves it too! :) NUM! New family favorite :)
Mona says
Hi, I just tried this recepie with cashewnut butter, 1 1/2 tablespoon of coconut flour and 1 tablespoon of cocosa. It works wonders especially if one are allergic to almonds but can eat some other nuts. The preperation time and baking in the oven stays the same:) I also wanted to than k you for a wonderful site that has helped my diet a lot!
Teresa says
Thanks for the recipe! Would love to see some healthy, gluten-free pop tarts on this site. Can’t believe I miss them, but I do! : )
Angela says
I never knew what the Paleo Diet was until I just watched this video. I have a lot of allergies including gluten, dairy, nuts, and soy, and I’m currently doing the Gaps Diet, but its even more difficult because of these allergies. The paleo diet seems very similar to me, and I would love to see more recipes that you have using Coconut flour instead of the nut flours. I’ve tried cooking with coconut flour and everything I make falls apart or uses tons and tons of eggs and then pretty much just tastes like eggs. lol If you have any tips on baking or cooking with coconut flour or have cook books using coconut flour I would love to hear about them!
Vicki says
I just made this exactly as the recipe states, and it is fabulous!!! I will be making this on a regular basis. Thanks for such a great recipe!
Katie @ RIddlelove says
This is really yummy! There’s no need for the stevia; it’s plenty sweet without it, and we like it better without it’s flavor. Thanks so much for sharing!
Katharine says
Just made these – YUM! One batch lasted about one hour in my 5-person family. Next time I’ll try a double batch! I had Justin’s almond butter with honey on hand, so I used that and reduced the honey in the recipe to 1 T. Everything else I did as directed. I can’t believe how yummy the cinnamon makes them! Genius! I’ve had almond butter baked goods before but these are seriously the best. And all 3 of my kids loved them, which is a rarity. We are on vacation in New Mexico and I’m not used to high altitude cooking. I ended up cooking at 325 but for longer than directed by about 5 minutes.