Easy Paleo Keto Bread
A grain-free loaf made with almond and coconut flours that bakes up golden on the outside and tender inside. Ready in under an hour, it’s perfect for low-carb and paleo diets.
Ingredients
Dry Ingredients
- 2 cups blanched almond flour
- 0.25 cup coconut flour
- 2 teaspoons baking powder
- 0.5 teaspoon sea salt
Wet Ingredients
- 5 large eggs room temperature
- 0.25 cup olive oil or melted butter
- 1 tablespoon apple cider vinegar
- 2 tablespoons honey optional for paleo, omit for strict keto
Instructions
Dry Ingredients
- Preheat oven to 350°F. Line a 9×5" loaf pan with parchment paper.
- In a large bowl, whisk together almond flour, coconut flour, baking powder and sea salt until well combined and lump-free.
Wet Ingredients
- In another bowl, beat eggs, olive oil, apple cider vinegar and honey until the mixture is smooth and slightly frothy.
- Pour the wet ingredients into the dry ingredients and stir until a smooth batter forms.
Bake
- Transfer batter into the prepared pan. Smooth the top with a spatula.
- Bake for 30 minutes or until the top is golden and a toothpick inserted in the center comes out clean.
- Allow the bread to cool in the pan for 10 minutes, then transfer to a wire rack to cool completely before slicing.
Notes
For a sweeter Paleo version, include the honey. For strict keto, omit honey completely and increase vinegar to 2 tablespoons for extra rise.
Cool the loaf completely before slicing to ensure clean cuts and avoid a gummy texture. Store slices in an airtight container in the refrigerator for up to 1 week or freeze for up to 3 months.