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

Print Pin Recipe
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 wanted to share that I have made these more than a dozen times with Sunflower butter. :) The fun surprise is that when the cool, they turn green because of the reaction to the baking soda. :) My kids love these bars, especially around St. Patricks’ day and when the grass begins to turn green. I have also made without the honey and they still are delicious on the times I am avoided all natural sugars. :) And I have made with Peanut Butter. Also delicious. Elana your recipes are our favorite. :)

  2. Hello, this recipe is similar to one from your site a few years back. It was called Breakfast Bar. It was made with almond butter and eggs. Only 4 ingredients, I think. I have since misplaced that recipe. I found it in archives once before but am unable to now. If you remember the recipe i’m Inquiring about, I would love it if you could provide the link. Thank you, Marci

  3. Hi elana. This is dylan. I hope you’re healthy and doing well. I’m going to make it again tomorrow. How many minutes do you bake the breakfast bread? 12 minutes, or 15 minutes? Because Only the Directions says 325 degree oven for 12-15 minutes. Can you please answer me back?

    Dylan Kaulukou-Chang

    • Dylan, thanks for your comment! I bake this bread 12-15 minutes. It varies depending on the weather the day I make it :-)

      • Ok, and about all the breads and especially the breakfast bread. Do you put the prepared pan into the oven on the bottom rack or top rack? Let me know as possible.


        • Dylan, I would recommend using the rack that is closest to the center of the oven, or moving a rack as close to the center of the oven if that’s possible. Happy baking :-)

  4. I made these this morning. I cooked them for 15 minutes and they are gooey. Is that the correct consistency or should they be more firm out of the oven? Does using a toothpick help indicate when it’s done cooking? Thank you so much.

    • Charlotte, this typically happens when the brands of ingredients I recommend are not used, or it may be that your oven needs to be recalibrated :-)

      • Buenas Tardes, Elana!

        I would love an alternative to Honey for the Breakfast Bread!
        My body does not process sugars (honey, agave, fruits, white sugar, coconut palm sugar, etc.) well right now, so I have had to turn to Now Brand Better Stevia as well as powdered stevia. Would I be able to sub 2 Tablespoons of powdered stevia in the recipe and increase or add a liquid?

        Crossing my fingers, and hoping you’ll say yes!

        Thanks for all you do!
        And I’m praying you get well soon!

          • I just made this and it was great! I didnt have vanilla stevia (never even heard of it) so i used 1/4 teas powdered stevia and a 1/4 teas vanilla. I think it tastes great. I did bake it for the full 15 mins.

        • I’ve had success mixing organic vegetable glycerin with a very small amount of pure monk fruit powder. It’s very sweet and you don’t need much. It does not raise my blood sugar.

  5. I just took this out of the oven. It smells delicious . However, it doesn’t seem to have risen much. I used an 8×8 glass baking dish. I cooked it for about 18 minutes.
    Any suggestions for how to make it rise more next time?

    • Barbara, when I bake this it is around 1 1/2 inches tall. As you can see in the photo it is not a tall bread, more the height of a brownie :-)

    • To make a taller bread, that cuts like you may be expecting, double the recipe and cook for 30 minutes. This is my go-to treatment of this recipe, as my kids like a stacked piece more than a shallow bar. This also helps the bread last more than one breakfast, obviously, because it makes more. Mine cooks perfectly in 30 minutes, 325°, but you should use a toothpick to check.

  6. Thanks for this innovative recipe. After doing Whole 30, I’ve changed my habits a bit! I changed a little because the gingerbread comments intrigued me. I was also a little shy of a half cup of almond butter so I ground some roasted almonds in food processor then dumped into that the eggs, the rest of the almond butter and used my homemade pumpkin pie spices (1 tsp) and about a half teaspoon of ginger. I also used silicone muffin liners and it made six well apportioned muffins. Yum!

  7. I will definitely be trying these bars. I don’t follow a paleo diet but these look really good!

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Recipes » Breads » Paleo Breakfast Bread: Video