Basic Paleo Bread  LoadingAdd to Favourites list

Orange List 12 servings


200 Kcal
6g Fat
36g Carbs
27g Net Carbs
9g Sugars
6g Protein

Basic Paleo Bread

This basic Paleo bread recipe is dairy-free, gluten-free, grain-free, and keto-friendly. It’s simple to make and is packed with protein.

Many members do not miss bread after being on Eat Burn Sleep because they do not miss the bloated feeling afterward. They are filling their bodies with other nutrients, feel fantastic, and don’t have the same hunger for the bread they used to eat.

Explore the options and ideas that are better for you for lunch instead of reaching for store sandwiches. If you are used to eating bread, you may crave it occasionally, so this first bread recipe was created for variety.

Many other breads are now on the lifestyle, so experiment until you find your favorite. You may like a little more texture like there is in the Flax Paleo Seed Bagels. 


  • 2.5 cups or 250g of ground almonds
  • 1/2 tsp of bicarbonate of soda
  • 1 tbsp of arrowroot powder
  • 1/2 tsp of sea salt
  • 1/2 tsp of apple cider vinegar
  • 3 eggs


  1. Preheat your oven at 300 F / 150 C (fan oven).

  2. Whisk the eggs and the vinegar in your food processor or in a bowl.

  3. Add the ground almonds, salt, bicarbonate of soda, and arrowroot powder. Mix well.

  4. Scoop into a small loaf pan, greased with coconut oil (or any oil actually), and lined with baking paper. Bake at 300 F / 150 C for 50 minutes.

  5. The cooking time can vary depending on the oven. To make sure it is cooked through, insert a toothpick, and see if it comes out clean. If not, it needs cooking longer.

  6. And there you have it! A very easy to make paleo bread. I have sprinkled some poppy seeds on top, but it is totally optional. Chia seeds would work well too.

  7. *If you are allergic to nuts or prefer not to use almond flour (ground almonds) for any other reason, you can replace it with quinoa flour. 200g or 2 cups of almond flour can be replaced with 120g or 2 cups of quinoa flour.

Storage Tips

Store in an airtight container in the fridge for up to 5 days. You can also freeze the individual servings. Place them on a baking sheet, then when fully frozen, remove and place them in the container/bag for up to 3 months.

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