Bread - Paleo Sandwich (new) - LCHF

Prep Notes

For all you people out there unwilling to give up your attachment to breads, I give you a Paleo version. Paleo sandwich bread, perfect for that BLT you’re dying for.


  • 3/4 cup soaked almond butter, smooth (store bought works fine too)
  • 6 pastured eggs
  • 2 tbsp honey (perfectly acceptable to use monk fruit or erythritol on a 1:1 ratio)
  • 1/4 cup coconut oil, melted
  • 1/2 tsp apple cider vinegar
  • 1/4 cup ground golden flax
  • 3 tbsp coconut flour
  • 1 tsp baking soda
  • 1/2 tsp sea salt
  • Optional: add half a tsp of cream of tartar to help the bread rise.

  • Directions

  • Preheat oven to 350°F. Line an 8 x 4" loaf pan with parchment, grease well with coconut oil.
  • In a large bowl, blend the almond butter, eggs, honey, coconut oil and apple cider vinegar with an immersion blender.
  • In a separate bowl, combine the flax, coconut flour, baking soda and sea salt. Mix the dry into the wet, pour into the greased and lined loaf pan and bake for 35-40 minutes.
  • Remove from oven and allow to cool in pan 10 minutes. Remove from pan by pulling up on the parchment. Set on wire rack to cool completely.
  • Store in an airtight container at room temperature for 3-4 days, in the fridge for 7-10 days or in the freezer for a month or so.

  • Notes

    Nutrition information for this recipe:

     Based on slicing the loaf into 15 slices (the average number I got), each slice contains: 

    159 calories

    6 g carbohydrates

    2.5 g sugars 

    13.2 g fat (4.4 saturated),

     65 mg cholesterol 

    175 mg sodium

    1.5 g fibre 

    5.5 g protein

    Of course, if you used a zero calorie, low glycemic sweetener (or skipped it altogether), the calorie, carb, and sugar count will be even less!