Paleo Breakfast Bread: Video

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

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Servings 12



  • 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
Prep Time 15 mins
Cook Time 12 mins
Total Time 27 mins
Tried this recipe?Mention @elanaspantry or tag #elanaspantry!

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!

Buy My Books!

paleo cooking from elana's pantryGluten-Free Almond Flour Cookbook

Oh. My. God!!!!! SO amazing. Light, fluffy, totally bready! This one definitely raises the bar.


437 responses to “Paleo Breakfast Bread: Video”

  1. I was wondering if one could substitute pumpkin puree for the almond butter and maybe add some more fat to it or if that would be needed at all.

  2. Just made this with cashew butter for my husband (was also making the regular Paleo bread from your almond flour cookbook, which I love, so I wanted to try something a little bit different) — it is amazing!! He adores gingerbread, but hasn’t been able to eat ginger in years; the bread actually smells like gingerbread and I think we just found our substitute. THANK YOU!!

    PS: He looked at the recipe and commented, “This is like a magic trick!”

  3. I’ve made this recipe many, many times. Just pulled a batch out of the oven. This time, however, I baked the batter in a muffin tin. A six-hole tin with larger cups….maybe 8 oz? They turned out beautifully. Can’t wait to enjoy one with a little yogurt on the side. Thanks, Elana!

  4. What a delicious, easy bread! When I made the batter I thought to myself “Hmm, is this really going to make “bread”? There’s no four of any kind, and seems like too little batter.” But was pleasantly surprised, thank you SO much Elana!

  5. Doubled recipe. Reduced cinnamon. Sub extra honey instead of stevia. Forgot to add the vanilla. Baked in ungreased light colored bread loaf (9×5) for about 40-45 minutes checking every 10 mins after the 30 min mark. Dropped a few fresh blueberries to half of the pan and pushed it down with toothpick/chopsticks so it’s submerged in the batter and I actually like the blueberry side better because it gives the bread more moisture

    I’ve made this a couple times the regular way and have also added chocolate chips but I think I’ll go with blueberries from now on since I have them in the fridge and it gives it a bit more moisture and a different dimension of flavor to the almond. :] reminds me of a healthy blueberry muffin

    I used trader Joe’s unsalted creamy almond butter.

  6. Hi Elana!
    My name is Dylan. If we don’t have vanilla stevia what I can do? I saw you in the video of breakfast bars that you put in vanilla and stevia. How many teaspoons did you use amount? Can I use a vanilla and stevia of course? It’s just that my mom I helped each other bake something of your recipes on your website and almond flour cookbook. Let me know if you can answer my questions.

    Thank you,
    Dylan Kaulukou-Chang

    • Hi Dylan, I think it might work with 1/2 teaspoon of vanilla and an 1/8 teaspoon stevia. If you try that please stop back by and let us know how it goes.

      • Hi Elana! I think I taste the cinnamon with the finished product, I love your breakfast bread recipe. I added in the vanilla and stevia. On Sunday and Monday, one of my friends tried it and they told me it’s really good but I done a good job making your paleo breakfast bread at my house on last week Saturday.

        Thank you so much!
        Dylan Kaulukou-Chang :-)

  7. Ok I was initially skeptical about this recipe given the scant amout of ingredients. I made it in a 8 inch round cake pan which the batter barely covered the bottom of. I was surprised at how fluffy this came out, almost like a lovely sponge cake. I used to bake extensively before my diagnosis and have wasted many ingredients on disappointing recipes for paleo, gluten free baked goods that turn out like a brick but not so here!. I sprinkled the top with raisins and sliced almonds but otherwise followed the recipe to the letter. I think this recipe would also be a really great stand in for a fluffy European style cake brushed with liquor, raspberry preserves and finished with a buttercream frosting or something but is also great as is for afternoon tea. Can’t wait to experiment with this one. Keep the great recipes coming!

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Recipes » Breads » Paleo Breakfast Bread: Video