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!
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Kristin says
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. :)
Elana says
Kristin, thanks for letting me know that my recipes are your family’s favorite :-)
Leanna says
Is there a seed/nut-free substitute for the almond butter?
Elana says
Leanna, I haven’t tried that so not sure. Heree’s a link to my Nut-Free Recipes for you:
https://elanaspantry.com/nut-free-diet/
Enjoy!
Elana
Misty says
Great recipe. I have made it several times now. I put Almond on the top.
Elana says
Misty, thanks for letting me know this recipe is great!
Marci mueller says
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
Elana says
Marci, thanks for your comment! Here’s a link to my Paleo Breakfast Bars recipe for you:
https://elanaspantry.com/paleo-breakfast-bars/
Enjoy!
Elana
Dylan says
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?
Thanks,
Dylan Kaulukou-Chang
Elana says
Dylan, thanks for your comment! I bake this bread 12-15 minutes. It varies depending on the weather the day I make it :-)
Dylan says
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.
Thanks,
Dylan
Elana says
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 :-)
Charlotte says
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.
Elana says
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 :-)
KK says
What’s an alternative to honey (I’m keto not paleo).
Elana says
KK, I haven’t tried that so not sure. Here’s a link to my Keto Recipes page for you:
https://elanaspantry.com/diets/keto/
Enjoy!
Elana
Chrissy says
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!
Elana says
Chrissy, thanks for your lovely comment! I haven’t tried using powdered stevia in this recipe so not sure if that would work. Here’s a link to my Keto Diet Recipes page for you:
https://elanaspantry.com/diets/keto/
Enjoy!
Elana
Karen says
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.
Elana says
Karen, thanks so much for letting me know this is great!
Susie Hettleman says
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.
Stacy says
I love this recipe! I don’t use the honey or stevia I just use 1/4 cup of coconut can sugar
Elana says
Stacy, thanks so much!
Barbara says
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?
Elana says
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 :-)
Sarah Hilscher says
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.
Elana says
Thanks Sarah!
Susan says
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!
Elana says
Susan, I’m so happy that this was yum :-)
Kathleen Kelly says
I will definitely be trying these bars. I don’t follow a paleo diet but these look really good!
Elana says
Thanks Kathleen :-)