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!
J Mello says
Its 6:30 am and I just had a bite of this delicious quick bread. I was going to make this for my husband before for he left for work,but I hadn’t tested the recipe yet, so that would have been risky. From gathering ingredients to taking a bite(I couldn’t wait for it to cool) it took 22 min (12 baking). This is brilliantly simple. Wonderful! I’m going to throw in some raisins n pecans tomorrow for a little extra yumminess. Thanks so much for helping me make my gluten free paleo diet less frustrating & more delightful.
Joy says
My bff and I have been playing with this a bit…
sooo yummy as is, but if you want a crazy good treat, sub a good quality peanut butter for almond butter and sub cocoa powder for cinnamon…
mmmmm… makes quick works of my brownie cravings! :)
Teri says
I added dark chocolate chips to the top to make it a dessert instead of breakfast. Hopefully they don’t burn!
polyphany says
I made these delicious breakfast bars for my daughter to have a high protein breakfast before TCAPs this week. I absolutely love them. I leave out the Stevia (it makes me sick to my stomach) and they are still PLENTY sweet! For my husband and son who are allergic to tree nuts, I’m going to try these with peanut butter today. I’ll try them with sunflower butter in the future too, but I don’t have any on hand. The green might be fun, plus that would be a better option than peanut butter. We aren’t Paleo, so I’m not worried about the peanut butter on that count.
Anna says
I made these this morning (halved the recipe to make sure I liked them) and they were delicious!! Because I had so little batter after cutting it by 1/2, the entire thing just clumped together thickly on the hand-mixer. To fix this, I added an extra egg. I’m not sure if this made them cook a bit fluffier, but in any case, they were still fantastic. They were done after 18 minutes in a small Lecreuset baking pan (checked using a toothpick). Could barely wait for them to cool before I had a taste! And I ate 2/3 of the platter :) Very satisfying and filling. Yum! Will definitely make again, maybe adding cranberries, blueberries, etc.
Aubrey says
hI! my moms on a low carb diet. i am gluten and dairy free and want to make her something satisifying like this great bread. wondering if you could add coco powder and perhaps a touch more stevia to make it more like a desert? it looks so tasty!!:)
Dimone says
This tastes amazing! I found another recipe exactly the same, but without stevia, and it still tastes amazing. I use sunflower seed butter, since I don’t really consider almonds Paleo, and I found that the bread was actually a little more moist. But thanks for all the awesome recipes, Elana. They’re the bomb!
Here’s a suggestion for those wanting to make it loaf-sized (the half-inch thin version disappeared too fast I loved it so much). By quadrupling this recipe, I managed to make a normal sized loaf that tastes great for sandwiches. Unfortunately you have to increase the time to nearly an hour (I made this in a loaf pan, and the bread fooled me into thinking it was done in half an hour by not leaving residue on the toothpick) and check every ten minutes after the first half. But afterward, its moist, delicious, and thick with a crunchy crust on top. Yum!
Izabela says
This is so yummy!! It’s the first bread I tried since going primal (2 months) and it’s awesome!
I changed just one thing – didn’t use stevia but added another 1/2 tablespoon of honey. It was delicious!
Thank you very much!
Lori says
I made this with sunflower butter. It worked great!!! What a nice guilt free way to start the morning. Thank you, Elana.
Melissa says
Yummmm
Is there a serving size, calorie, macro break down available?
Ruthie says
8 servings
131 calories
4 gms sugar
7 gms carbs
5 gms protein
And about 2 gms fiber
You can cut and paste any recipe into the calorie count tool on calorie count and get an instant breakdown of nutrition. I use it all the time!
Here’s the link,
http://caloriecount.about.com/cc/recipe_analysis.php