This Almond Flour Bread recipe is perfect when you are looking to replace high-carb regular bread with a low-carb alternative. Made with gluten-free almond flour, eggs, FBOMB Coconut Oil, butter, and a touch of honey and sea salt, it’s so good you’ll never know the difference!
Almond flour is a great source of natural fiber and protein and serves as a perfect base for making this bread. (I particularly like Bob’s Red Mill brand which is superfine ground). Coconut oil is also an excellent source of healthy fats while the eggs (a superfood!) offer up protein and amino acids.
This recipe is perfect for avocado or egg salad toast, sandwiches, or even torn up to use in a low carb Panzella salad, stuffing or breakfast strata recipe. It’s also delicious simply toasted with butter or dipped in olive oil and herbs as a snack or appetizer. The possibilities are endless!
This Paleo Bread Recipe Is:
- Paleo | Grain-free | Gluten-free
- High in protein
- Low-carb
This Recipe Uses:
- FBOMB Coconut Oil
- Butter
- Eggs
- Almond Flour
- Baking Powder
- Honey
- Sea Salt
Top Three Health Benefits of This Recipe:
- FBOMB Coconut Oilis a wonderful healthy fat and perfect for a Paleo / Low-Carb diet. It also helps keep you satiated and full throughout the day.
- Almond flour is very low-carb and grain-free, plus it’s full of natural fiber and protein.
- Eggs are considered a superfood because they’re loaded with vitamins and amino acids. They’re a perfect mix of fat and protein and should be a part of any healthy diet.
This Paleo Bread recipe is perfect when you are looking to replace high-carb regular bread with a low-carb alternative. Made with gluten-free almond flour, eggs, FBOMB Coconut Oil, butter, and a touch of honey and sea salt, it’s so good you’ll never know the difference!
Ingredients
- 7 large eggs
- ½ cup melted butter (or FBOMB Olive Oil)
- 1 packet (2 tablespoons) FBOMB Coconut Oil
- 2 cups almond flour (fine)
- 1 teaspoon baking powder
- 1 tablespoon honey
- ½ teaspoon sea salt
Instructions
- Preheat the oven to 350 F.
- Put the eggs in a large mixing bowl and beat with a hand mixer or stand mixer on high for 1 to 2 minutes.
- Add the melted butter (or olive oil) and coconut oil, and mix together until smooth.
- Add the almond flour, baking powder, honey and sea salt, and mix together until thick and blended well.
- Pour mixture into an 8x4-inch rectangular loaf pan lined with parchment paper.
- Bake for 45 minutes or until a skewer comes out of the middle clean.
- Let the bread cool for about 10 minutes on a wire rack.
- Slice into 16 pieces and serve with your topping or filling of choice.
Notes
To make the recipe keto-friendly, add ½ teaspoon of xanthan gum or gelatin powder and omit the honey. You can also substitute low carb brown sugar or agave syrup for the honey.
You can also substitute the butter with FBOMB Extra Virgin Olive Oil if you are avoiding dairy.
Please feel free to share this recipe online and tag @artfulgourmet and #dropanfbomb #ketologic in the social media post – we’d love to hear if you made the recipe and what you think in the comments below!
