I’ve gone around the web finding the best fast easy, and absolutely delicious easy paleo desserts. Because eating paleo is hard enough without having to spend two hours making a complicated dessert only to have it come out badly because paleo baking is so darn finicky. All of the recipes in this roundup are tried, tested, and true, take 45 minutes or less to prepare, and should satisfy all your cravings for easy paleo desserts. So let’s get started!
Hi Sally, thanks for your comment and kind words. I mostly bake with almond flour and coconut flour because they are much lower carb than other gluten-free flours. Unfortunately, I don’t think they are elastic enough to make pita bread. When we have falafel and other foods that are typically served with some type of bread product, I serve in a lettuce wrap which takes next to no time to prepare, is low carb, and very healthy. Sorry I can’t be of more help!

Hello, I had similar problem (not as drastic) with my son. If the bread you are giving him is gluten free he is getting no gluten. Try putting a piece of cheese with a dab of honey on his plate and see if the picks it up eventually. Don’t mention anything different. Also a very thin slice of apple or banana with almond butter on it. Just Introduce different things but about the same size and coloring. Next He needs to be on a protein shake with hidden kale in it. You must start slow with almond milk and ice and honey. See if he will drink it with a straw? If you can continue adding other things– he will pick it up eventually. Also use behavior modification by telling him if he tries the shake ( one sip at first) you will let him watch a favorite show or movie. He likes these flavors already. Good Luck.
Cordain explains that high intake of fruits and vegetables is one of best ways to reduce chances of cancer and heart disease. He notes that protein has twice the calorie burning effect of fat and carbs and is more satiating than both. He explains that starch, fats, sugars, and salts together cause us to keep eating. So if we limit our diet to fruits and vegetables and/or meat, we’ll stop eating when we’re full. And if you stop eating when you’re full, you’ll lose weight and won’t get fat. And as you lose weight, your cholesterol will improve (regardless of what you eat). This all makes sense and can’t really be disputed. If you want to lose weight, the Paleo diet will get you there and probably quickly. But Cordain’s hypothesis applied to long-term health falls short.
Love, love, love! I make a double batch and freeze them with great results. I toast these rolls for all kinds of sandwiches including toasted with bacon, egg, avocado for breakfast. Recently I started sprinkling Trader Joe’s Everything but the Bagel Sesame Seasoning Blend on the tops before baking. Toasted with butter is a great substitute for bagels or hard rolls. Thank you Lexi for such a great recipe!
Hi Erma, to keep my recipes grain-free you can substitute sunflower or pumpkin seed flour for the almond flour cup for cup. The taste is a little different but you may still really like it. These seed flour may be hard to find so you can make your own and the process is the same for making almond flour. I have a tutorial here: https://livinghealthywithchocolate.com/desserts/how-to-blanch-almonds-and-make-almond-flour-8387/
Thanks for reading this post. Of these recipes, pick one that sounds good to, and try it. These are all good recipes and fairly easy to make, I like to make the Cheesy Tapioca Flatbread, as its pretty quick and tastes great. I’ve got lots of paleo resources and recipes on here, so click around to find out more about paleo. Keep me posted on how things go and always feel free to share a story or ask a question.
I just wanted to mention, because I don’t believe it has come up yet, that I substituted ground sunflower seeds for the almond flour (they are much cheaper and I have successfully used them in many almond flour recipes!) however I noticed something very odd this time… the bread was green when it came out of the oven! I was stumped, but after some research, found out that baking soda reacts with the chlorophyll in sunflower seeds and turns them green.
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.
Hi Laura, can your husband have cashews? You could try making it with cashew flour. Also, some people like substituting almond flour for pumpkin seed flour, or a gluten free oat flour. These may also work, but will give the bread a unique taste and texture. Happy to hear you’re not giving up and you want to try making another bread recipe 🙂 Please let me know how it goes.
Sometimes you don’t need a loaf of bread, and you just need enough for yourself to make a sandwich or to serve as a side to a hearty Paleo chili. This single serve recipe can easily be multiplied if needed, but it’s best when used as a one-serving bread when you don’t have the time, desire, or need for more than just enough for yourself. The way they’ve figure out how to make this Paleo friendly and ready to go in just a few minutes is impressive. It makes the perfect companion to all sorts of soups and stews, as the bookends to a sandwich, or as an accompaniment to eggs and bacon.
Hi Mindy – same here. But I did read in a comment about 1 or 2 years ago the same thing. From what I remember from those comments, others said the type of food we make from Elana’s baked recipes are just not designed to sit for more than 2 – 3 days. Other commenters chimed in and said their family eats up everything they bake, so nothing sits long enough to get the 3-day-old smell.
Fattening cattle with corn changes the lipid balance and is clearly not the natural diet for a grass eating cow. In Simple change in cattle diets could cut E. coli infection researchers have found that when cattle were fed hay or grass for just five days before slaughter, much less E. Coli cells were present in the animal's feces and virtually all surviving E. coli bacteria were not acid-resistant and were killed by human stomach acid.

I made this today and here’s what I used as far as brands: Bob’s Red Mill Superfine Almond Flour (made with blanched almonds-no skins), Bob’s Red Mill Arrowroot Flour, Tillamook Butter, Zoi Greek Yogurt, Kirkland Salt, Arm & Hammer Baking Soda, Bragg’s Apple Cider Vinegar, and ground & whole flaxseed from the bulk bins at WinCo. I also added maybe a tablespoon of honey and used extra large eggs. I read through most of the reviews and based on one I decided to mix the dry ingredients as stated and mix the wet ingredients leaving the egg whites out. I whipped the egg whites until soft peaks formed and then gently mixed wet and dry ingredients together. Lastly, I gently folded in the egg whites, poured the batter into a pan lined with ungreased parchment paper, and topped with whole flax seeds. I baked this in a 7.75″ x 3″ Fat Daddio bread pan at 350 degrees for 35 minutes. It is perfect. It even rose about an inch. Perfectly baked, sliced very easily (very little crumble), and made a delicious (not too eggy) turkey sandwich. I’m super impressed. Thanks for sharing this recipe!!
Read reviews of dense or no rise results and decided to try whisking egg whites and yolks separately as one would for a sponge cake. Confess to adding a pinch of cream of tartar to whites, shouldn’t upset the purists, it’s one of the ingredients in baking powder. Then added the wet ingredients to yolk mix before mixing into whites. Gently folded in mixed dry ingredients (I only had whole almond meal so the bread is dark, like whole wheat would look). It turned out perfect, rose to top of pan, slices beautifully , light and delicious. Thanks so much for this recipe, I love it.
And again, there’s no concrete scientific proof that the paleo diet wards off disease, Sandon says. Any evidence of its benefits is anecdotal. Although some studies seem to support the benefits of the paleo diet, many scientists still believe we don’t yet have enough evidence to know whether the eating approach is totally healthy and without risk. “Nobody knows the long-term effects of this diet because no one has researched it to any degree,” Sandon says. It’s not really a new concept; instead it’s one that’s been recycled through the years, she adds.
I didn’t read through all 400+ comments, so I don’t know if this has been discussed, but this recipe calls for a really huge amount of baking soda and doesn’t have the huge amount of acidic ingredients needed to balance it. I tried it anyway as written and sure enough, the resulting product smells and tastes like un-neutralized baking soda. Normally a recipe like this would use baking powder, so I tried again, using 1.5 tsp of baking powder instead of the baking soda. I eliminated the vinegar, since its main role would be to neutralize (some of) the baking soda.
Of course Wikipedia has a page on the Paleolithic Diet. It is quite thorough. It also isn't clear about the lean/fatty meat debate between the followers of Loren Cordain and a slew of others, and pushes lean meat. It is weak on the variations of the diet. Then it restricts fermented beverages. Even butterflies eat fermented fruit. Why wouldn't our paleo ancestors also?
Joel Runyon is the founder of Ultimate Paleo Guide and CEO of Paleo Meal Plans. He's a precision nutrition, and Gym Jones Level 1 certified, and helped millions of people get healthy and lose weight since 2012. Joel is also an ultra runner and endurance athlete - and in 2017, he became the the youngest person to run an ultra marathon on every continent in the world to build 7 schools with Pencils of Promise in developing countries.Follow him on Twitter, Instagram, Athlinks and read his full bio here.
Cordain explains that high intake of fruits and vegetables is one of best ways to reduce chances of cancer and heart disease. He notes that protein has twice the calorie burning effect of fat and carbs and is more satiating than both. He explains that starch, fats, sugars, and salts together cause us to keep eating. So if we limit our diet to fruits and vegetables and/or meat, we’ll stop eating when we’re full. And if you stop eating when you’re full, you’ll lose weight and won’t get fat. And as you lose weight, your cholesterol will improve (regardless of what you eat). This all makes sense and can’t really be disputed. If you want to lose weight, the Paleo diet will get you there and probably quickly. But Cordain’s hypothesis applied to long-term health falls short.
I tried this recipe today and I’m blown away. I haven’t started Keto yet but I am soon. I’ve been trying recipes out, and I truly didn’t expect this to come out right the first time because I’ve never whipped egg whites or folded them into anything. I’m a terrible baker. It was so easy! Even my toddler and husband loves this! I didn’t use the sweetener and love the way it tastes!
Coconut flour is a great alternative when you need to avoid almond flour because of a nut allergy, or for any other reason. With a couple easy tips, coconut flour can also yield delicious gluten free baked goods. Coconut flour is very high in fiber and subsequently absorbs a lot of liquid, so as a general rule, it’s recommended to use the coconut flour and liquid at the same ratio. Coconut flour can also result in very dense and/or dry and crumbly baked goods, so it’s important not to use too much coconut flour, and to use other ingredients to lighten the texture. This is why a lot of recipes that call for coconut flour also call for a lot of eggs. However, then the issue is that the baked goods have an overly eggy taste. Because of this, I prefer to use coconut flour in conjunction with other paleo-friendly flours instead of using it on its own.
Divya, I’m happy to hear the flavor was great, but sorry to hear the bread was flat! I’ll try to help you troubleshoot…first I would check to make sure that your baking powder is fresh. Also, did you use the full cup of egg whites? Did you use a 9 by 5-inch loaf pan? Did you cook it at 350F and is your oven properly calibrated? Did you bake it for the amount of time the recipe calls for?
So, just as I was about to put these in the oven, my 20 year old oven caught fire. After having the fire department visit, I used coconut oil spray on a glass square dish and cooked it in the microwave. Total time was about 8 minutes because I kept stopping and starting it. The recipe was delicious! Thank you to our fire department and to you for this wonderful bread alternative!
Hi! I made this bread today and the taste is amazing! The only problem with mine is that it didn’t rise even a little. Yours looks lighter, light not dense. Mine was very dense and even though I cooked it longer still darker and not quite cooked enough in the inside (but the outside was very done). The only thing I did different was I used Brown flax meal and 3 duck eggs because they’re bigger than chicken eggs. The taste was amazing so I would think if I could get it too rise a bit and not be so dense it would be perfect! Do you think adding an extra egg would help out maybe just a egg white since duck have a bit more yolk? Thank you for this recipe! I’m going to try again soon!
WOW! This bread is amazing! I have Gestational Diabetes, and have been struggling with bread since it has been spiking my sugars. Normally I don’t each much of it, but I was just craving it today. So I made a loaf and it is delicious! I went through the comments because I only have a full size loaf pan, and did as someone else mentioned, increased the recipe by .5 (for the eggs did 8 eggs rather than 7), and it came out the perfect size and absolutely delicious. Looking forward to enjoying it the rest of the week. I used a glass full size loaf and cooked for 40 minutes at 350 degrees. I topped it with extra flax seeds because I too love the nutty flavor of flax.

Coconut flour is a great alternative when you need to avoid almond flour because of a nut allergy, or for any other reason. With a couple easy tips, coconut flour can also yield delicious gluten free baked goods. Coconut flour is very high in fiber and subsequently absorbs a lot of liquid, so as a general rule, it’s recommended to use the coconut flour and liquid at the same ratio. Coconut flour can also result in very dense and/or dry and crumbly baked goods, so it’s important not to use too much coconut flour, and to use other ingredients to lighten the texture. This is why a lot of recipes that call for coconut flour also call for a lot of eggs. However, then the issue is that the baked goods have an overly eggy taste. Because of this, I prefer to use coconut flour in conjunction with other paleo-friendly flours instead of using it on its own.
I really do hope you read this. It may make a difference to some people. I know it makes a huge difference to me. I tried your paleo bread recipe and several other bread recipes on other websites. I kept tasting a bitter undertone in the bread. Every time it would just make me gag. I finally figured it out that it’s the almond flour. It makes sense now, since almonds DO have a bitter aftertaste. But it usually doesn’t matter when using whole or chopped almonds. So I tried your paleo bread recipe by replacing it with cashew flour. I had to make the flour myself in the vitamix blender, but it worked real well. AT LAST, NO BITTER UNDERTONE! I recommend informing people that cashew flour is an alternative. The only problem I have now is that it still doesn’t have that wheat bread taste. I tried increasing the flax seed meal to 1/2 cup and reducing the cashew flour to 1 3/4 cups but the flax seed meal still didn’t shine through. I know flax seed meal has the potential to create the taste. I intend to increase it further in my next attempt. BTW, I’m not worried about the phytoestrogens in flax seed because my naturopathic doctor says it doesn’t act like real estrogen.
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.
Thanks for the recipe! I actually made it this morning, but instead of making it as a loaf bread, I cooked the batter up pancake style. Mostly because I wanted “bread” quickly! I really wanted a BLT for breakfast so using your batter as a pancake, made it cook quickly. Then I quickly whipped up some homemade mayo and fried some bacon. What a tasty breakfast! Thanks again!!
Slight changes I had to make: pumpkin puree in place of the applesauce (1:1), a whoopie pie pan in place of the ring molds, and I baked for 12 minutes instead of 15. The pan yielded 8 “rolls” which I sliced *very* thinly to make some jam and nut butter sandwiches. Delicious! Thanks so much for the recipe! (I found this recipe via Pinterest, by the way.)

OMG…Could your FABULOUS coconut palm syrup/recipe be used/considered as the ultra-expensive COCONUT NECTAR?..If so…this is sheer BRILLIANCE as it has provided a needed “Eureka” moment for me in my quest for a low glycemic substitute for agave or honey..Is the resulting syrup suitable for use in this fashion in baking?…Thank you so much for contributing your wonderful idea.


I’ve tried a few other paleo/grain free breads and this is by far the best. It tastes great but what’s amazing about this recipe is ITS SO EASY. Being able to throw all the ingredients in a mixer and not having to fuss with whipping and folding in egg whites, etc is a perk. I made two modifications and it turned out well. Slightly melted raw honey in place of maple syrup and I doubled the recipe because I like the loaf to be close to a standard size (obviously adds a quite longer bake time but worth it).
Hi, I’ve made this recipe twice and LOVE the taste. However, both times the bread would rise so high in the oven, but as soon as I take it out to cool it deflated and middle sink down. What could’ve gone wrong? Over mixing? I did switch coconut flour to all almond flour instead. Could that be a problem? Please help as I’m anxious to make another batch. Thank you.
Success! My very first attempt at baking “paleo”. This is very tasty and so very easy. I used the recipe with honey and coconut oil. I recently shifted my diet to low carb and no sugar, and really needed a bread that fit the new diet. This is perfect. THANK YOU for sharing the years of experience and knowledge you have with cooking Paleo. I think the size of the pan is very important to get a rise out of the mixture, so folks just follow this fool proof recipe and enjoy. I bought your recent book, Paleo Cooking, on iTunes so it is easy to have the recipe at my fingertip on my phone right there in the kitchen.
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.
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