I made your bread yesterday. You are right–it IS the best tasting keto bread yet! And I’ve made dozens of recipes through the years! I enlarged it–made a recipe and a half, and used a 9×5 glass pan. I confess, I did make a mess of it at one point. I used carton egg whites, and they didn’t do as well as fresh egg whites do. I ended up with a lot of foam on top and liquid on the bottom. I tried adding the dough to it, but had trouble smoothing out the many lumps. Soooo, I used my hand mixer to mix the whole mess. I put it in the pan and decided to just throw it out, thinking it could never turn into a good loaf of bread. But I went ahead and put it in the oven, and it turned out great! The rise was higher than any other almond flour bread I’ve ever made. So it’s obviously a very “forgivable” recipe. Many thanks!!
Where does nutrition info come from? Nutrition facts are provided as a courtesy, sourced from the USDA Food Database. You can find individual ingredient carb counts we use in the Low Carb & Keto Food List. Carb count excludes sugar alcohols. Net carb count excludes both fiber and sugar alcohols, because these do not affect blood sugar in most people. We try to be accurate, but feel free to make your own calculations.
I made this bread twice. The first time I followed your recipe exactly, but it came out dry and sort of tasteless. I think it’s because of my elevation and how dry the climate is here, so I added about a 1/4 c maple syrup the second time I made it and it’s perfect! I really like this recipe, and I hope others at high and dry climates don’t give up on it if they have the same problem.
Just made this exactly as listed with one sub of chia seed meal (made in dry Vitamix container) for the flaxseed meal, baked extra 5 minutes. Need to jiggle it out with a flat pancake flipper as though I did oil the pan, I did not use parchment as recommended. The loaf rose well in my 8.5 x 4.5 metal loaf pan. Hope everyone here likes it! I will report back. I plan to freeze some slices too.
OMG these are AMAZING!!! I’ve made them three times in the past week and my family eats them like crazy. We haven’t had “bread” since we went Paleo in June. (Not that we haven’t tried, but these are the real deal). I always double the recipe and they always turn out perfectly. I found a little loaf pan to make them in and now I have cute little loaves of bread. I love, love, love this recipe. One of my favorite things ever! Thank you.

It turned out great! Such an amazing crust crunch and it has that spongy texture that all the other paleo breads don’t. It’s soft, light and spread on with Kerrygold salted butter!!! It’s got the slightest hint of sweet. Can’t wait to make my paleo strawberry jam for this! Also excited about applegate lunch meat with this bread for sandwiches! This will be a staple for us (im allergic to preservatives).
The NY Times had a blog article on Good News on Saturated Fat which is reporting on Gary Taubes's interpretation of the new report in The New England Journal of Medicine on a two-year diet experiment in Israel. A followup is the post The Fat Fight Goes On where Gary rebuts the arguments against the study. And here's a good interview with Taubes (and includes a good summary): Gary Taubes on Cold Fusion, Good Nutrition and What Makes Bad (and Good) Science.
I’ve never left a review before, but can’t help myself because this gluten-free bread is to die for (figuratively). Although, I did make a couple of adjustments because I’m allergic to tree nuts and sensitive to coconut products. In place of almond flour I made my own cashew flour (added raw cashews to food processor and let run until as fine as I could get it without it turning into butter). I substitute the coconut solid for Spectrum Organic Palm Oil shortening. I was worried that it would taste eggy with 4 eggs, but went ahead and used 4 eggs and YEAH — not eggy tasting (to me). P.S. Cashews nuts is not a tree nut, it’s a legume.
I had an awful experience with the recommended Magic Line loaf pan. The uncoated “natural” aluminum this pan is made of can dissolve and leach into food that contains acidic ingredients. I’ve been using anodized aluminum cookware for years to prevent this from happening, and I should have known better, but I ordered the pan from Amazon anyway because I wanted the little square slices. 

While this sounds good in theory, scientists have a problem with its accuracy. “Anthropologists familiar with our Paleolithic ancestors’ behavior agree that these early humans did not follow any one style of eating. Basically, they ate whatever and whenever they could," said Neal Malik, an assistant professor at the School of Natural Health Arts and Sciences of Bastyr University. "They didn’t purposely follow a ‘clean’ diet — they just ate whatever was available to ensure survival. In fact, some scientists have gone so far as to say that early humans had a diet similar to pigs."
Nutrition & Physical Degeneration by Dr. Weston Price's book puts to rest a lot of myths about diet, dental, physical, and emotional health, and presents the strongest case for a super-nutritious Native (or Paleo) Diet. His book outlines the conditions/causes for exceptional health. A classic that was first published in 1938. The Soil and Health Library has a Book Review by Steve Solomon. If you don't buy the book at least read the review. N.B. If you live in one of the countries where this book is now in the public domain, you can read it online. But not if you live in a country where it is still under copyright protection.
I’ve been following a gluten-free diet for two years now. I don’t adhere to a strictly Paleo diet but I use a lot of Paleo recipes I find on Pinterest. This is the first time I’ve ever left a comment or feedback. After enduring many labor-intensive, gluten-free and Paleo bread recipes, I have found my go-to! This is SO simple with a WONDERFUL taste and texture! I don’t keep flax on hand so I use sweet sorghum flour (I realize that’s not Paleo but it works for me.) I also add a packet of quick rise yeast simply because I like yeast flavor. I turn my oven on the lowest temp and set the batter on top of the stove for an hour and it does rise nicely. There’s no need to wait if you’re not looking for it to rise. The hands on time is just as the recipe indicates-minutes! I also just realized that the Paleo casserole dish I had intended to make for dinner tonight (and have already made several times) is from the same source and is DELICIOUS and healthy, comfort food! Thank you Kaylie for the simple, fantastic recipes!
No background science here or lengthy explanations, only 15 easy guidelines to follow to kick-start your Paleo journey. It’s up to you to decide to what extent you want to follow those guidelines, but if you follow them 100% you can be assured that you are eating the best food for your body and greatly investing in your long term health and well-being.
Nourishing Traditions: The Cookbook that Challenges Politically Correct Nutrition and the Diet Dictocrat by Mary G. Enig, Ph.D. and Sally Fallon. The premise is the culinary traditions of our ancestors, and the food choices and preparation techniques of healthy nonindustrialized peoples, should serve as the model for contemporary eating habits. However, they push whole grains and dairy, which aren't Paleolithic.
Hi Gabriel, thank you! I think using bananas in this recipe will not work in place of the arrowroot. Although the bananas are also a starch, it will add moisture and affect the overall texture and taste. You could maybe substitute the yogurt for the bananas, but again the taste of your bread will be different. I have a few banana bread recipes on this blog. Do a search for banana bread to find them.
I have successfully made the Paleo bread twice & it worked out perfectly! However, when I made it recently, the edges of the bread were a gray color upon taking it out of the pan. When I sliced the bread & spread with raspberry jam (to resemble a tea cake), the jam turned blue-gray. I think it was some sort of acidic reaction. I did leave the bread in the pan for about 40 minutes after baking before releasing. Now I just remembered that I used rice vinegar (because I was out of cider). Maybe that caused the reaction? I used anodized aluminum pan by the brand “Fat Daddy.”
The Paleo diet not only misunderstands how our own species, the organisms inside our bodies and the animals and plants we eat have evolved over the last 10,000 years, it also ignores much of the evidence about our ancestors' health during their—often brief—individual life spans (even if a minority of our Paleo ancestors made it into their 40s or beyond, many children likely died before age 15). In contrast to Grok, neither Paleo hunter–gatherers nor our more recent predecessors were sculpted Adonises immune to all disease. A recent study in The Lancet looked for signs of atherosclerosis—arteries clogged with cholesterol and fats—in more than one hundred ancient mummies from societies of farmers, foragers and hunter–gatherers around the world, including Egypt, Peru, the southwestern U.S and the Aleutian Islands. "A common assumption is that atherosclerosis is predominately lifestyle-related, and that if modern human beings could emulate preindustrial or even preagricultural lifestyles, that atherosclerosis, or least its clinical manifestations, would be avoided," the researchers wrote. But they found evidence of probable or definite atherosclerosis in 47 of 137 mummies from each of the different geographical regions. And even if heart disease, cancer, obesity and diabetes were not as common among our predecessors, they still faced numerous threats to their health that modern sanitation and medicine have rendered negligible for people in industrialized nations, such as infestations of parasites and certain lethal bacterial and viral infections.
I omitted the flax meal (because it’s not an ingredient I keep on hand) as well as the honey (because I am on a sweetener-free/fruit-free program right now to try to break my addiction to sugar), and it turned out a bit salty-tasting, but otherwise, great! Next time I will play around with decreasing the salt/baking soda or add vanilla to help with the salty taste.

The Paleo diet cuts out all grains, legumes, dairy and added sugar with the intent to get your body feeling good and your gut healthy. While a dessert that’s Paleo doesn’t justify indulging in a sweet treat every day, it does cut out any processed refined ingredients that are killing your waistline. Using natural ingredients like coconut sugar, coconut oil, and maple syrup (instead of white sugar) can have a major impact on your blood sugar spikes and reduce those continuous cravings that come along with them. Instead of going for those mysterious desserts, go back to a human diet and get your nutrition on with real food!
For most people the fact the Paleo diet delivers the best results is all they need. Improved blood lipids, weight loss, and reduced pain from autoimmunity is proof enough.  Many people however are not satisfied with blindly following any recommendations, be they nutrition or exercise related. Some folks like to know WHY they are doing something. Fortunately, the Paleo diet has stood not only the test of time, but also the rigors of scientific scrutiny.
This is a complete list of foods not allowed on the paleo diet. It’s a sad day when you first have to say goodbye to these foods but, once you start, it’s much easier and you find there are even better paleo substitutes for these foods. The first few weeks might be tough, but if you stick with it over time, it’ll be worth it. We promise. Here’s the ultimate list of foods not allowed on the paleo diet.

Saturated fat has been demonized by our health authorities and media. What is the basis for this position on Saturated fat? Are current recommendations for VERY low saturated fat intake justified? How much saturated fat (and what types), if any should one eat? Without a historical and scientific perspective these questions can be nearly impossible to answer.


I wish I had taken a photo because this bread is gorgeous! My husband (who is anti-healthy food) said “I see bread like that and I want to eat it…but since you told me it was made with almonds I won’t, out of spite”…and then 10 minutes later…”that would taste really good toasted with butter” (and a big chunk was missing from the loaf). So easy to make with ingredients I always have on hand. Bravo! I will be making this weekly!

This is one of the best gluten-free bread recipes I’ve tried. I made mine in a 9 x 5 loaf pan. It’s a little vertically challenged, but it still tastes good and has a nice texture to it. I’m a recovering carb-junkie who realized the one thing I craved most was likely a factor in decades worth of digestive grief. As an experiment, I eliminated wheat products from my diet and my digestive health has shown significant improvement. But I have so missed my morning toast with peanut butter. This bread is a great replacement, one that’s both tasty and nutritious (unlike store bought GF bread). It’s delicious with peanut butter, jam, butter, or just on its own. Thank you for the wonderful recipe!


Hi Tessa, almond flour is actually very moist and doesn’t soak up much moisture. It can make baked goods oily and super moist sometimes. There are many brands that sell almond flour now, but not all work well or give you the same result when baking. The brands I found work best for baking are by Honeyville and Welbee’s. I also always use the blanched flour in my recipes. What brand did you use? I am happy you like my recipe. Please let me know how it goes when you try making it again and post a photo here so I can see.
Another great recipe! So quick and so easy and so delicious! I used normal ground almonds, so the texture is more coarse and the bread turned out a darker than on Adriana’s pictures. I used coconut oil instead of butter and as I didn’t have enough arrowroodpowder at home I made half the amount and made muffins instead of a bread loaf. The baking time can be reduced to approx. 15 min. when making muffins.They turned out really fantastic, fluffy, moist and if you like the taste of coconut you should definitely make them with coconut oil instead of butter 🙂 I also love, that there’s no sugar involved! Thanks for sharing this recipe with us!

Diana Schwarzbein is another M.D. that has come to realize that low carb is what works. See reviews at The Schwarzbein Principle. The book is based on her work with insulin-resistant patients with Type II diabetes. She concludes that low-fat diets cause heart attacks, eating fat makes you lose body fat, and it's important to eat high-cholesterol foods every day.
Hi Trish, did mix whole flax seeds in the batter as opposed to using golden ground flaxseed meal? This changes the texture. Also, the loaf pan you used seems larger and that’s why your bread is not as tall. You can either use this pan you have and double the recipe or make it in an 8×4-inch pan like I do here. Did you make any other modifications to the recipe? Happy you like the taste!
Meet Grok. According to his online profile, he is a tall, lean, ripped and agile 30-year-old. By every measure, Grok is in superb health: low blood pressure; no inflammation; ideal levels of insulin, glucose, cholesterol and triglycerides. He and his family eat really healthy, too. They gather wild seeds, grasses, and nuts; seasonal vegetables; roots and berries. They hunt and fish their own meat. Between foraging, building sturdy shelters from natural materials, collecting firewood and fending off dangerous predators far larger than himself, Grok's life is strenuous, perilous and physically demanding. Yet, somehow, he is a stress-free dude who always manages to get enough sleep and finds the time to enjoy moments of tranquility beside gurgling creeks. He is perfectly suited to his environment in every way. He is totally Zen.

The EVO is designed to be the ultimate minimalist running shoe. The TPU Cage has breathable mesh and lightweight micro fiber reinforcements for maximum breathability and support while only weighing in at 7 ounces. The updated slim line VivoBarefoot shape and new ultra thin (4mm) soft rubber sole give maximum barefoot performance and response. The EVO is like running barefoot, but a little bit better. 100% Vegan.
I am just wondering is the a specific serving size to this? It seems like about 4 small slices (I would guess that is 2 servings) or do pale eaters truly not care about portions at all? I know good fats are encouraged.. but is what is considered a healthy portion of fat (even good for you clean fats)? I am now second guessing, that this is so much almond in that much almond flour…it is way beyond a normal handful of almonds (which I would consider a healthy portion. Help? Thank you!
These looked amazing, so I made them. We are GF in this house and these are perfect for us. My 11 & 7 yo boys asked for more. That never happens with GF products. This is the first recipe that I have made at home that is easy and taste great. Thank you so much for posting! Just an FYI – Nutiva makes a organic, non gmo blend of red palm and coconut oils shortening. That is what I used and they came out awesome.
Anna, I haven’t tried making this bread without the vinegar, so I don’t know for sure how the recipe would fare without it. Vinegar here is used not only for the right flavor, but also to react with the leavening agent and create the proper rise for the bread. If you take out the vinegar, you’ll need to replace it with another acid. Can you tolerate lemon juice? If so, I’d try this recipe using 2 to 3 teaspoons of fresh lemon juice in place of the vinegar. Let me know how it goes if you give it a try!

Kim, thanks for your comment. I’ve baked this bread at both sea level and 8,000 feet and haven’t found any need for adjustments. The issue is likely the size pan that you baked the bread in. If you use the recommended size baking pan, the bread will be the proper height. If you use a pan that is bigger than the one I used, your bread will rise, but it won’t fill the pan to the right height. Here’s an example that might help –if you place 1/2 cup of water in a 1/2 measuring cup it will be 100% full to the top of the cup. If you put the same 1/2 cup of water in a 1 cup measuring cup it will only fill it 50% and will only be 1/2 full in height. That’s why a loaf pan that is too large doesn’t work for this recipe when it comes to the bread “rising” and the height of the loaf :-)
Hi! Was wondering if I could substitute corn or coconut flour? They are the only ones that sit well with me and I’ve begun to develop a nut intolerance. I also can’t have vinegar, and am worried about arrowroot because I haven’t had it before. I’m having a hard time finding bread recipes that I can use and I’m looking to utilize a bread machine also. Hope this finds you well and thanks for your help and insight. Your page is beautiful. ♡

Cordain admits that meat leads to plaque and increases cholesterol where plants wouldn’t. And science establishes that plaque and cholesterol lead to heart attacks and strokes. But Cordain argues that plaque alone is insufficient to cause harm. Rather, it is plaque combined with inflammation that causes heart attacks and strokes. So avoid acid, salt, legumes, wheat, starchy vegetables, dairy, oil, fatty meats, and grains because they cause inflammation. But if both science and Cordain agree that plaque is a necessary part of the heart-disease equation—and that meat causes plaque—why should we follow Paleo rather than just forgo meat?
It turned out great! Such an amazing crust crunch and it has that spongy texture that all the other paleo breads don’t. It’s soft, light and spread on with Kerrygold salted butter!!! It’s got the slightest hint of sweet. Can’t wait to make my paleo strawberry jam for this! Also excited about applegate lunch meat with this bread for sandwiches! This will be a staple for us (im allergic to preservatives).
I’m so glad you love it, Tanya! Yes, $17 sounds like a lot for xanthan gum. I use this one here. Swerve is sweeter than erythritol, so you’d need less of it – I have a conversion chart here. You’re absolutely right about the xanthan gum and texture – it will make the bread more chewy. It will still be more of a “light and fluffy” bread, but definitely less muffin-like with the xanthan gum. I haven’t tried add-ins yet – let me know how it goes if you try!
Whether you're living the paleo lifestyle or you're just looking for some new and fun recipes, these easy desserts are a great way to satisfy that sweet tooth. Not only are these treats considered paleo, but they're also fast, simple, and totally delicious. With chocolate recipes, be sure to pick a dark chocolate, the darker the better. And as a general guideline, stay away from granulated sugar and instead opt for natural sweetners like coconut sugar, agave, or raw honey, all of which are paleo-approved. 
Five roots, both bitter and sweet, are staples in the Hiwi diet, as are palm nuts and palm hearts, several different fruits, a wild legume named Campsiandra comosa, and honey produced by several bee species and sometimes by wasps. A few Hiwi families tend small, scattered and largely unproductive fields of plantains, corn and squash. At neighboring cattle ranches in a town about 30 kilometers away, some Hiwi buy rice, noodles, corn flour and sugar. Anthropologists and tourists have also given the Hiwi similar processed foods as gifts (see illustration at top).
I used greek yogurt instead of sour cream and it worked well. Same as many of the other comments, I did not get as much rise as I was hoping for (after 90 minutes), but the bread is very tasty with a nice crumb. I cut into 16 slices. One thing I was wondering, your recipe for cinnamon buns has 2 packets of yeast, this has only one. Would adding more yeast help rise better?

I am 77 autoimmune celiac. for two years I have been strictly grain free and diary free, salt free,eat no added sugar, all organic, no processed foods. I walk and walk and walk some more, garden and have no other health issues. I weigh now what I weighed at 27 after having had 4 babies. 133 pounds. I kept off a 65 pound weight loss easily and happily. I all back to the land for years and years and raised my own grain milled or ground it up and baked my own bread and made my own cheese from milk from my own goats and cows. So I know good and healthy. I would rather have the energy and brains I have now than go back to eating grain and dairy. I still make my own ‘cheese’ from nonfat yogurt.

I had an awful experience with the recommended Magic Line loaf pan. The uncoated “natural” aluminum this pan is made of can dissolve and leach into food that contains acidic ingredients. I’ve been using anodized aluminum cookware for years to prevent this from happening, and I should have known better, but I ordered the pan from Amazon anyway because I wanted the little square slices.


I made this but didn’t have baking powder, so I subbed a little baking soda and greek yogurt instead. I also added some italian herb blend. I froze it overnight to take to camp. Now it’s perfect for a lunch or snack. I’m topping a slice with a little goat chesee, fresh basil, couple pieces of spring mix and a few cherry tomatoes on the side! It’s delicious!

Coconut Flour: As Lexi pointed out Coconut Flour is not a 1:1 ratio. Coconut flour absorbs a LOT of liquid, so you have to either combine it with other flours in light quantaties, or use 6 eggs for every 1/2 cup of flour. Yes, I said 6 eggs with every ONE HALF cup of coconut flour. You can also use various liquids. Either way, it needs to have the same consistency as it would if you used the almond flour, it should be thin like pancake. If not it will out very dense.

Hi Tanya, thanks for your comment and sorry to hear you are having trouble finding the loaf pan. If you bake this bread in a 9×5 inch loaf pan it will be very flat, as this recipe only makes enough batter to fill the pan halfway. I haven’t tested this in other pans, so I’m not sure what would work. If you experiment with mini loaf pans please let us know how it goes, that might work and I’m curious to hear about it!
I omitted the flax meal (because it’s not an ingredient I keep on hand) as well as the honey (because I am on a sweetener-free/fruit-free program right now to try to break my addiction to sugar), and it turned out a bit salty-tasting, but otherwise, great! Next time I will play around with decreasing the salt/baking soda or add vanilla to help with the salty taste.
Hi Sonda, glad you like it! I use a free nutrition calculator on the website sparkrecipes.com, which generates the nutrition table. You just put in all your ingredients and number of portions and it does the rest of the work for you. I cannot guarantee whatever comes out is 100% accurate, it is thought to be a guide. If you need to rely on nutrition info for health reasons, you’d have to make your own calculations.
This was awesome. This is my second attempt at a no wheat bread. I did one before with coconut flour and it tasted like a salty cake. This is perfect. And I had to make few substitutions. Can’t wait to try the original recipe as I know it will taste even better. I had to substitute the flax meal and seeds with ground sesame and sesame seeds (no background on this, I made it up because I didn’t have flax seeds) and used olive oil instead of butter because I was too anxious to get it done and didn’t want to wait the melted butter to cool off. Even with this changes it browned perfectly, and it’s so fluffy!!! I’ll try toasting it to get a harder texture to be able to use it with toppings. Thank you very much for this recipe. 5 stars!!!
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