Paleo Almond Bread That Actually Tastes Amazing
Soft, golden, and packed with almond flavor, this paleo bread proves that healthy can still taste amazing.
No weird ingredients, no cardboard vibes—just a wholesome loaf that’s perfect for breakfast, snacks, or even a cheeky sandwich at lunch.
Seriously, this almond bread loaf actually rises, slices beautifully, and tastes like something you’d pay way too much for at a trendy café.
Bonus: it’s stupidly easy for a recipe that feels fancy and wholesome.
Almond Bread Recipe
Ingredients
- 2 1/2 cups almond flour finely ground for best texture
- 1/4 cup coconut flour helps with structure
- 1/2 tsp salt
- 1 tsp baking soda
- 5 large eggs
- 1/4 cup melted coconut oil or ghee
- 2 tbsp honey or maple syrup optional, for slight sweetness
- 1 tbsp apple cider vinegar helps it rise
- Optional seeds or herbs for topping pumpkin seeds, sesame seeds, rosemary, etc.
Instructions
- Preheat & prep: Preheat your oven to 350°F (175°C). Grease a 9×5-inch loaf pan or line with parchment paper. Seriously, don’t skip this step—sticky almond flour loves to cling.
- Mix dry ingredients: In a bowl, whisk together almond flour, coconut flour, baking soda, and salt. Make sure there are no clumps—nobody wants dense pockets of flour.
- Mix wet ingredients: In another bowl, whisk eggs, melted coconut oil, honey, and apple cider vinegar until smooth. Bonus: you can sneak in vanilla extract if you’re feeling fancy.
- Combine wet & dry: Pour wet into dry and stir gently with a spatula until fully incorporated. The batter will be thick but spreadable—don’t overmix or it’ll get heavy.
- Pour into pan: Transfer batter to your prepared pan. Smooth the top and sprinkle optional seeds or herbs. Makes it look rustic and bakery-ready.
- Bake: Bake for 35–40 minutes until the top is golden and a toothpick comes out clean.
- Cool: Let it rest 10–15 minutes before slicing. This step is crucial to prevent crumbly slices.
Why This Recipe is Awesome
Here’s the deal: almond flour bread can easily turn into a dense, crumbly disaster.
But this loaf? It’s soft, moist, and lightly nutty—perfect for toast, sandwiches, or just eating straight with butter.
I made this on a Sunday morning, forgot to grease the pan, and it still popped out beautifully.
It’s forgiving, delicious, and paleo-friendly, which is a combo that rarely happens.
Ingredients You’ll Need
- 2 1/2 cups almond flour (finely ground for best texture)
- 1/4 cup coconut flour (helps with structure)
- 1/2 tsp salt
- 1 tsp baking soda
- 5 large eggs
- 1/4 cup melted coconut oil or ghee
- 2 tbsp honey or maple syrup (optional, for slight sweetness)
- 1 tbsp apple cider vinegar (helps it rise)
- Optional seeds or herbs for topping (pumpkin seeds, sesame seeds, rosemary, etc.)
Step-by-Step Instructions
- Preheat & prep: Preheat your oven to 350°F (175°C). Grease a 9×5-inch loaf pan or line with parchment paper. Seriously, don’t skip this step—sticky almond flour loves to cling.
- Mix dry ingredients: In a bowl, whisk together almond flour, coconut flour, baking soda, and salt. Make sure there are no clumps—nobody wants dense pockets of flour.
- Mix wet ingredients: In another bowl, whisk eggs, melted coconut oil, honey, and apple cider vinegar until smooth. Bonus: you can sneak in vanilla extract if you’re feeling fancy.
- Combine wet & dry: Pour wet into dry and stir gently with a spatula until fully incorporated. The batter will be thick but spreadable—don’t overmix or it’ll get heavy.
- Pour into pan: Transfer batter to your prepared pan. Smooth the top and sprinkle optional seeds or herbs. Makes it look rustic and bakery-ready.
- Bake: Bake for 35–40 minutes until the top is golden and a toothpick comes out clean.
- Cool: Let it rest 10–15 minutes before slicing. This step is crucial to prevent crumbly slices.
How to Serve
Slice thick and toast lightly for breakfast, top with avocado for a snack, or make a paleo-friendly sandwich.
It’s also perfect dipped in soup or smeared with nut butter.
Pro tip: store leftover slices in the fridge for a few days or freeze to toast later—they stay soft and delicious.
Nutrition Facts (per slice, approx.)
- Calories: 200–220
- Fat: 18g
- Carbs: 6g
- Protein: 8g
- Fiber: 3g
- Sugar: 2g
Common Mistakes to Avoid
- Skipping the coconut flour: It helps the loaf hold together. Without it, you get a nutty crumble more than bread.
- Overmixing: Almond flour is delicate. Mix just until combined.
- Cutting too early: Give it at least 10–15 minutes to set; otherwise, slices crumble.
- Skipping apple cider vinegar: It’s key for helping the bread rise and stay soft.
Alternatives & Substitutions
- Flour: Almond flour is non-negotiable for paleo, but coconut flour ratio can be tweaked slightly (less = denser bread).
- Oil: Coconut oil, ghee, or avocado oil all work. I like coconut for the slight sweetness.
- Sweetener: Honey or maple syrup optional, but adds a subtle lift.
- Add-ins: Nuts, seeds, or fresh herbs can elevate flavor. Rosemary + sesame seeds = bakery vibes at home.
- Egg substitute: For a vegan version, try 5 chia eggs (1 tbsp chia + 3 tbsp water per egg). Texture will differ slightly.
Final Thoughts
This paleo almond flour bread proves that healthy, grain-free bread can actually taste amazing.
It’s soft, hearty, and full of nutty flavor, without the usual dryness or density that scares people away from paleo baking.
Serve it toasted, warm, or straight from the loaf pan, and watch friends and family wonder if you secretly bought it from a fancy bakery.
FAQ (Frequently Asked Questions)
Q: Can I make this bread vegan?
Yes, replace eggs with chia eggs and use maple syrup instead of honey. Texture is slightly different but still tasty.
Q: Can I use only almond flour?
You can, but it’ll be denser. Coconut flour adds structure and prevents crumbling.
Q: Can I add spices?
Absolutely! Cinnamon, nutmeg, or even garlic powder for savory twists.
Q: How long does it last?
Keep it in an airtight container at room temp for 3–4 days, or freeze slices for up to a month.
Q: Can I double the recipe?
Yep, bake in two pans and increase baking time by 5–10 minutes if needed.
Q: Can I make mini loaves or rolls?
Sure! Bake 6–8 small loaves or rolls for 20–25 minutes. They’re adorable.
Q: Can I add seeds on top?
Yes! Pumpkin, sesame, or sunflower seeds give extra crunch and make it look fancy.
