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!
yoland metott says
I am going to order coconut palm sugar to use next time. I don’t know much about paleo cooking but since I am without a thyroid now and have chronic pain I am trying to change what I eat. I love desserts so this is huge for me. I will try your orange cake next!
Elana says
Thanks Yoland!
yoland metott says
I just made this and the house smells delicious! I did however not have Steria so I substituted with splenda. Then actually used the whole packet! So messed up a little hope it doesn’t ruin the taste. I was a little nervous it wouldn’t puff up but it did! Waiting for it to cool and then have a cup of tea with it this morning! Mmmmm!
Elana says
Thanks!
Veronica says
Thanks for all your recipes. Can I use coconut butter instead of almond flour. Does it need extra eggs?
All Recipes says
Yes, it needs extra eggs. Better is to use coconut butter, but if you don’t have it then you can go for almond flour.
Robin says
MMMMM!!! I used tahini (plain sesame seed butter/paste) instead of almond butter since I had none and was scared it wouldn’t fluff up bc the batter was so runny and flat. But it fluffed up just fine, I couldn’t believe it! About 16 minutes later it was airy and light and delicious! Thanks so much for sharing this recipe! Will be making again.
Sarah says
I made this for breakfast this morning. So easy. It was a lovely change of pace from eggy, savory breakfasts. I’m thinking it’d also make a nice afternoon snack. Thanks!
RogerLeo says
Ok started Paleo 1 week ago. Combined all ingredients measured exactly and has been in the oven for 1/2 hr. and dough is still runny. Increased temp. to 350 and left in for another 10 minutes. So the 12-15 minute cooking time has doubled. Only thing I can think of is we have our own hens and our eggs are a little larger than store bought. Also real eggs are so much richer than the industrialy raised checken eggs, which I think should be banned along with the refined foods. Anyway it turned out like the other recipies I have been cooking. What I miss the most is flour and yeast. Are there recipies using yeast or is yeast also bad stuff. Munching on some while closing and it has turned out OK. Thanks for the recipie.
Nancy Belz says
Made this today and my daughter and I absolutely loved it! Thank you for sharing!
Mary says
Oh. My. God!!!!! I made this with cashew butter (all I had on hand)… minus the vanilla (couldn’t find it), stevia, and subbed raw honey (couldn’t find the normal honey). SO amazing. Light, fluffy… totally “bready”and not eggy at all!!!!! I have been lamenting that most paleo breads taste like eggs. This one definitely raises the bar. Thank you so much!
Kathy M. says
I just made this recipe. Really like it. Gave a sample to my 16yo son and he also liked it. Here is how I made adjustments:
When adding in the honey, I decided I am running low on my precious local raw honey, so I decided to add only a small amount and then added raw coconut sap in its place. Also, I only had crunchy almond butter (found it marked down to $3 a jar at my grocery store). Didn’t feel the crunchy vs. creamy almond butter made a difference. The little bit of extra texture in the crunchy almonds is nice. Finally, I don’t really like the after taste of stevia, so I added coconut palm sugar in its place.
The final outcome is moist, spongy and yummy. Doesn’t need anything added.
Thanks for the recipe!
Lesley says
Found your recipe last night (via Facebook – you have to love it sometimes!). Made it this morning with a mix of fresh ground almonds & sesame paste & without stevia. Delicious!! Thanks for the recipe – with a little less honey (only because I prefer more savoury breakfast) this will be a regular. We all loved it.