I’ve put together a roundup of 45 (that’s a lot!) recipes for Paleo-friendly / Paleo desserts. These will definitely come in handy for special occasions, birthdays, holidays, or for Wednesday night emergencies. I’m sorry Whole30 hasn’t completely changed my way of thinking yet… Let’s be real. I’m just being a realist and planning ahead, I know there will be days with chocolate in the forecast.
Made this bread the other night and it is so wonderful!!.Love it slightly warmed with a pat of butter.My only problem is that it did not rise that much so can’t really use for a sandwich.My eggs were not fresh nor my refrigerated flaxseed meal..I used a glass loaf pan (buttered).I did cook at 350 degrees for the 30 min and it came out wonderful!!Thanks so much for the recipe.I love the recipes with honey and/or stevia, sucanat or rapadura.
In the long term, you have to be sure you’re getting calcium and other nutrients you’re missing by not having dairy products and certain grains. Some paleo-approved foods, such as salmon and spinach, contain calcium, so you have to be sure you’re including them in your diet. It would be a good idea to check with a registered dietitian, too, to make sure you’re meeting your calcium and other nutrient needs.
Optimal Diet is a dietary model of human nutrition devised and implemented by Dr. Jan Kwasniewski. Lots of fat and low in carbs. Lots and lots of articles collected from various places. He has an out-of-print book: Optimal Nutrition. The book is explained at the Australian Homo Optimus Association website. A thorough analysis is the first post here: Dr. Kwasniewski's Optimal Diet: Sanity, Clarity, Facts.
Finally found the recommended loaf size and could hardly wait to make this paleo bread. After 45 minutes and the toothpick coming out clean, removed it from the oven. After it cooled, cut it to serve and had two inches on either end and about a half an inch on the top and bottom that were edible. The middle consisted of what I would call an empty tunnel about the size of a silver dollar and surrounded by uncooked batter. Yuck. What’s so interesting is I made your Scrumptious Sandwich bread out of your book, and it turned out perfectly. I’ve been baking a LONG time, and I can’t even speculate as to what happened to this loaf. Did I have a massive air bubble in the middle, and, if so, why? Did using the food processor affect it? Any light you can shed on this will be greatly appreciated. I’ve been experimenting with the recipes in this cookbook and loving it. Please help me understand what happened to this paleo bread.
^ Ramsden, C.; Faurot, K.; Carrera-Bastos, P.; Cordain, L.; De Lorgeril, M.; Sperling, L. (2009). "Dietary Fat Quality and Coronary Heart Disease Prevention: A Unified Theory Based on Evolutionary, Historical, Global, and Modern Perspectives". Current Treatment Options in Cardiovascular Medicine. 11 (4): 289–301. doi:10.1007/s11936-009-0030-8. PMID 19627662.
Since your loaf pan isn’t all that much larger, I would first just alter the cook time. This bread will probably cook a bit quicker in a slightly larger pan, so I would recommend checking it about 5 minutes sooner. However, the loaf may not rise as high as it would in a smaller pan; if you’re looking for a higher rise to your bread I would try it with 1.5 times the ingredients and an increased cook time. Please let me know how it goes if you give it a try!
Combining higher protein intake and fresh vegetables leads to another major benefit: blood sugar stabilization. Between 35 and 45 percent of the average Paleo diet is comprised of non-starchy fresh fruits and vegetables that won’t spike blood sugar levels, making it an optimal diet for diabetes prevention. This is because nearly all of these foods have low glycemic indices that are slowly digested and absorbed by the body.
Chris Masterjohn has Cholesterol: Your Life Depends on It!, another web site pointing out that the war on cholesterol and the push to put people on statins is misguided. The site argues it is actually polyunsaturated fats, not saturated fats or cholesterol, that contribute to heart disease, cancer, liver damage, and aging. He also has a popular blog.
Oh my GOSH!! It’s REAL bread! My poor little guys (okay, and me too) have really been struggling since going gluten free for the third time (this time we went Paleo and it has finally resolved their symptoms and as a side note resolved mine, though I didn’t realize in the beginning I had a gluten problem). My son and I are oohing and ahhing in my kitchen right now over this bread. I’d given up on the difficult task of making gluten free bread when the first several complicated recipes I tried were gross and gritty. I did not have high hopes for yet another bread recipe, nevertheless one that would fit into our Paleo diet, but this is seriously amazing and it was fast and easy to make in my Vitamix. Moist and delicious, we decided we had to make some quick strawberry jam to celebrate this delicious occasion. Thank you, thank you for giving my boys (and me!!) our bread back!!!
This was delicious! my husband and children (2, 4, and 6) all loved it as well! We sliced it and ate as is. I used bobs red mill almond flour since that’s all I can get here in Canada so I’m sure the texture was a bit coarser than when using honeyville, but nonetheless one of the tastiest and easiest grain free breads I’ve made! Thanks for sharing!
Alcohol is a no-no if you are strict paleo. Beer is made from grains, and liquor also contains traces of gluten. But, good news for cider-lovers: most hard ciders are gluten-free, so they are allowed. Check the label to be sure. Red wine is more accepted in the paleo community because it contains the antioxidant resveratrol, but sorry chardonnay lovers, white wine is technically not allowed.
The Carnitine Miracle by Robert Crayhon, M.S. The nutrient carnitine is abundant in red meat. According to Crayhon carnitine helps balance blood lipids and blood sugar levels, maximizes energy levels, increases endurance, eliminates discomfort in ketosis, promotes burning of fat and building of muscle and increases overall well-being. See reviews at Amazon.
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.
How inventive!! Elana, we would love for you to share this wonderful recipe with our community since I know our Paleo/Primal friends will just love this. If you’re interested, please take a minute to submit the recipe at fastpaleo.com/upload-a-recipe/. Feel free to plug your blog at the beginning of the directions section, and we’re more than happy to give your Facebook page a shoutout when we post it! This is exactly the kind of delicious and healthy recipe people are asking for!

Paleoista: Gain Energy, Get Lean, and Feel Fabulous With the Diet You Were Born to Eat by Nell Stephenson. Paleoista is not only a how-to book, it is also a glimpse into the life of a woman who gives advice on how to eat this way, and lives the life, day in and day out. The author's websites: NellStephenson.com Nutrition & Fitness and Paleoista.com. To be published May 1, 2012.
Help! I followed the recipe to the letter. I used butter and greek yogurt. Something went horribly wrong. I used 88grams of butter as i don’t have tablespoons (converted on the internet) and organic micro fine almond flour. My mixture was not a batter it resembled a pastry mix. What am I doing wrong. I think its the flour? I live in England so have to find where I can purchase the product over here.

Hi Jane! I think you will be fine! I know that you’re learning to bake, but keep in mind that in recipe instructions I will tell you what you need to do and not what you don’t do. In this case I’ll tell you to mix with your hand mixer and it will thicken as you mix and then you stop (i.e. if I don’t tell you to knead it by hand or use a dough hook it’s assumed that you don’t need one!). There’s also a recipe video in this page of the methodology for my yeast doughs, and there’s no hand mixing or dough hooks etc ;). You just have to trust the process a little bit, but you’ll also get that with more baking 😉 xo!
To Make Sure You Get the Best Rise: Make sure your baking powder and yeast are fresh. Let your egg whites come to room temperature before using. Cook for the recommended amount of time (and make sure your oven is properly calibrated). Measure all ingredients carefully (we recommend weighing the dry ingredients). Try to avoid the temptation to slice it while it's hot because this can cause the loaf to fall. 
I made this bread the other day following the recipe to the T, and although it tasted delicious, I did have some problems with it. I used the same size pan and my bread came out to be about half as tall as whats pictured. Also, the first time I took it out of the oven it was still raw inside even after cooking for quite a long time, so I had to put it back in. This wouldnt be a problem, except I found that when it was finally all cooked through, It had such a thick crust on top that I couldn’t cut it without it crumbling all to pieces. Any suggestions on how to get it to rise more and how to prevent the ultra-thick crust from forming on top?
Hi Danielle, The bread will not rise without the baking powder, but you could try it if you don’t mind that. Some people make homemade baking powder with baking soda, cream of tartar, and arrowroot powder. But, arrowroot is still a very small amount of starch. Divided among the slices, it’s actually fewer carbs than some of the other ingredients (e.g. almond flour has a small amount of carbs also).

This is the best!!!! It got rave reviews from everyone, even my most pickiest eater!! I cannot thank you enough for posting this. We just switched to a gluten-free, dairy-free, and grain-free lifestyle and this is exactly what I have been missing. I used these with my homemade BBQ turkey burgers last night.. Thank you again, this is now in my recipe book to stay!!
If you’ve ever considered (or tried) the Paleo diet, your first thought was probably, “ugh, another one with no bread?!” We feel you, it’s a tough moment when you hear your beloved carbs must go. ICYMI, the Paleo diet cuts out grains and legumes in favor of a protein- and veggie-rich diet. Sure, Wonder Bread wasn’t part of a caveman’s diet, but that doesn’t mean modern-day humans haven’t found a way around the rules.

Growing research continues to suggest that eating a diet consisting of mostly whole foods is associated with more weight loss (2,3,4). Not to mention that highly processed foods tend to be higher in added sugar, sodium and trans fats, which research suggests may play a role in increased inflammation and actually counteract your weight loss efforts (5).  
“All plants contain chlorogenic acid, mostly in the stems and leaves, but sunflowers also have it in the seeds. A spokeswoman for Red River Commodities says that SunButter does indeed turn cookies and other baked products green as they cool. The solution, she says, is to reduce the amount of baking soda or baking powder in your recipe by almost half, which balances the acidity of the ingredients and keeps them from changing color. Whether your cookies will rise adequately with half the leaven is a good question, but she says some people who have gotten in touch with the company say they don’t notice any difference. Adding a bit of lemon juice to your dough or batter can also help maintain expected colors. ”
One question, when I released this bread out of the pan there was a very strong ammonia smell coming from the bread. After it cooled this ammonia smell was gone. I’m just curious what could cause that odor? Is it a reaction from the almond flour? I was just caught off guard when I bent over to get a whiff of the freshly baked loaf and it smelled of ammonia!
Hi I’m just trying this recipe for the first time. I’m currently proving my dough, but was a little confused at one point in the instructions. As I’m not much of a baker I really wasn’t sure what to do, after mixing the wet ingredients with an electric mixer. Was I meant to continue to put flour and sour cream in with the electric mixer, or switch to manual mixing? Or should I have used a dough hook? That seems to be a gap in the instructions, perhaps assuming that the reader will know what to do, but I really didn’t!
I was curious about the pan and found a very interesting 1 out of 5 star review on Amazon. The customer who purchased and used the pan not only got a metallic taste in her(?) first loaf, but the bread was also tinged green. She had to throw the bread away. I do not know if it would get better with use and washings, but she gave a good enough argument for me to avoid this buying this particular pan.
Evolutionary biologist Marlene Zuk writes that the idea that our genetic makeup today matches that of our ancestors is misconceived, and that in debate Cordain was "taken aback" when told that 10,000 years was "plenty of time" for an evolutionary change in human digestive abilities to have taken place.[4]:114 On this basis Zuk dismisses Cordain's claim that the paleo diet is "the one and only diet that fits our genetic makeup".[4]

So what does the science say about the paleo diet? Some research suggests that the health claims hold truth. A review analyzed four randomized, controlled trials with 159 participants, and researchers found that the paleo diet led to more short-term improvements in some risk factors for chronic disease (including waist circumference and fasting blood sugar) compared with other control diets. (4)
I made dressing/stuffing out of this bread! I cut the bread into slices, then cut the slices into cubes. I put them on a metal pan and into my toaster oven on low temperature and let them crisp up. It takes a good while, but they DO get crisp! Then I have my croutons for the dressing. The dressing I made was delicious. I think the next time I make the bread to use for croutons I’m going to add onion powder and sage to the mixture before baking so the croutons will be seasoned some before I begin making the dressing! Love this bread! It is the most like wheat flour bread that I have tried! Thanks Maya!
I made the recipe with ingredients exactly as written…no substitutions, however, based on other feedback, I cooked it an extra 10 min. It came out PERFECT (not dry). And, I did use Bob’s Red Mill almond flour. I rubbed butter on the sides of my (9x5x2.75) Bakers Secret loaf pan before putting the batter in it, and it came out compact, firm, clean, easy to slice in very thin slices, and toasts without falling apart. This definitely is the best tasting paleo/gf bread I’ve ever eaten. Mine, too, was only a couple of in. high, so I will make 1.5x the recipe, next time, to get a higher loaf. I’m thinking it will have to cook longer than the 35 min. I did for normal batch, though. QUESTION: has anyone tried any variation of this recipe using yeast? To the people who wanted to use their breadmakers, this would be the only reason to use a breadmaker (getting loaf to rise). I confess I tried this very thing the 2nd time I made the bread, but don’t have enough culinary/breadmaking skills to know why it didn’t rise more than the quick bread method (no sugar to activate the yeast more?). I substituted the baking soda for the pkt of yeast, and also added 2 tsp of xantham gum, thinking that would provide more cohesiveness for an expanding loaf, since this ingredient is often a suitable replacement for gluten in GF recipes. Maybe because I mixed all ingredients together before putting the batter in the machine’s bread pan & added yeast on top (yeast didn’t mix in too well) instead of letting the machine do the work by putting in first the wet, then dry ingredients on top of that, then finally yeast, per usual breadmaker directions. Any thoughts? Adriana, thank you so much for creating & sharing the recipe. ;o)

A decade ago, when I was on the low-fat craze, I’d make fluffy cakes using no butter/fat, replacing it with apple sauce, which gives moisture and a soft texture. These days, I’m a low-carb girl, but a 1/4 cup of apple sauce divided by 4 = only 1 tablespoon (per roll/per 2nd day). I’m okay with that, especially because I substitute half the tapioca flour (high-carb) for whey protein powder to cut a few carbs that way. 🙂


If possible, can you create a bread recipe that is keto friendly, and can be made in a bread machine? I have found a successful low carb bread recipe that my husband likes to eat but that includes vital wheat gluten. I have been trying to find a recipe that can be made in a bread machine and that doesn’t require gluten for some time, but I have been unsuccessful. Please create one.
I cut the bread into thin slices and it is great toasted. I made a sandwich for my husband with bacon, lettuce and tomato and when I handed it to him he looked at me funny and after he took his first bite he asked me: “where did you buy this bread, can we eat bread now?” lol…. I told him I had made the bread with almond flour instead of wheat and he was thrilled.
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.
Ideally one should eat a wide variety of proteins from as many animal sources as possible. One need not and should not avoid fatty cuts of meat, particularly if consuming pastured sources. An often overlooked piece of the paleo diet in popular culture is an over-reliance on standard cuts of meat, at the expense of organ meats, bone broth and other collagen sources. For more information on the historical and practical aspects of consuming a more balanced protein intake, check out the Weston A. Price Foundation. If weight-loss is a goal, protein makes you feel satisfied between meals.

I made this bread and really do like it~ we are paleo and needed a good bread recipe. What I am wondering is how the picture you have of this bread is so light and yellow colored? After making it, the bread is dark and even has a green tint to it over time. The texture and taste are both perfect, but it doesn’t look appetizing~ trying to figure out how mine looks so different than the picture of your bread. I noticed that the pictures other people posted also showed dark bread as well. I used all of the recommended ingredients exactly- but it does not come out light or yellowy. Any recommendations?

Our bodies need much more protein than the average person consumes. In fact, protein accounts for only 15 percent of the average person’s daily calories, while 19 to 35 percent of the average hunter-gatherer diet was comprised of protein. This was due to the high consumption of meat, seafood, and other animal products prevalent in contemporary approaches to Paleo eating.
The Paleo diet includes nutrient-dense whole fresh foods and encourages participants to steer away from highly processed foods containing added salt, sugar, and unhealthy fats. However, the omission of whole grains, dairy, and legumes could lead to suboptimal intake of important nutrients. The restrictive nature of the diet may also make it difficult for people to adhere to such a diet in the long run.  More high-quality studies including randomized controlled trials with follow-up of greater than one year that compare the Paleo diet with other weight-reducing diets are needed to show a direct health benefit of the Paleo diet. Strong recommendations for the Paleo diet for weight loss cannot be made at this time.
WOW! I’ve tried so many other paleo bread recipes but felt like they either tasted like almond cake or banana bread (which is great if i want a sweet!) This is Super easy, super quick and great! In the excitement i even forgot to convert to Australian measurements and it Still worked out great! Bacon and eggs can now have some bread with it and tastes great with any paleo friendly nut spread/butter! Thanks for sharing.
Hi Paola, just wanted to say OMG thank you so very much for this no eggy bread recipe! It’s the best! Had to stop myself from eating the whole lot lol lucky it’s filling . Gave my partner a slice who is so sceptical , it was a hit! He keep saying you sure you didn’t put flour in it? I followed your recipe to a “T” wanting it to be a winner ( except the ginger ( didn’t have any). It rose to perfection! I was so worried that it would flop after taking it out of the oven….. nope kept it’s shape. The taste is exceptional, no eggy after taste , not slimy ….. yeasty perfection! A real winner! Thank you again I love your recipes ….. big hugs from Australia!

Thank you so much for this recipe! I have tried so many paleo bread recipes and this is the best one yet. My husband devoured half of it and he’s a very picky eater. I’m going to double the recipe next time so I can use my larger bread pan. I do have one question though. Do you think this recipe would work if I added bananas, or blueberries? I was thinking of doing that but wasn’t sure if that would effect the consistency.
Just took this bread out the oven….YUM! I didn’t have arrowroot powder or cornstarch, so I substituted that for gluten-free all-purpose flour, and it came out amazing. I also substituted a the whole flax-seed with rolled oats, added 2 tbs of chia seeds (I wanted a high protein bread) The only thing I would add: 1tbsp of honey to cut a bit of the overly savory-taste. I used a 9″x4″ loaf pan, so my bread unfortunately isn’t sandwich bread height, but what can I do to fix that?? Just use a smaller pan or make more to fill out the volume better? I know others have asked the same question, but the only solution I saw, and felt was reasonable, was to make 1.5x the amount of mix….has anyone tried this? I was wondering if anyone has tried to use 2 whole eggs and 2 whites instead of 4 whole eggs….any insight as to how this would change the bread?
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The Garden of Eating: A Produce-Dominated Diet & Cookbook by Rachel Albert-Matesz and Don Matesz presents evidence for a diet of vegetables, fruits, and pasture-fed animal products. Provides a practical plan and 250 delicious, family-friendly, grain- and dairy-free recipes. Buy from the author's page The Garden of Eating. Rachel's blog The Healthy Cooking Coach. The cookbook maintains a perfect rating at Amazon.
Speaking from experience, you won’t be able to taste even the slightest coconut flavor in the bread, especially with just a small amount! Coconut flour has very unique properties compared to other flours (much more absorbent) and can’t be easily substituted. With how many tries it can take to get paleo baked goods to to have the right taste/texture, I recommend following Michelle’s recipe as written! 🙂
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