Low Fat Paleo Almond Flour Bread
Discover the ultimate recipe for Low Fat Paleo Almond Flour Bread, a healthier twist on the classic paleo loaf that's perfect for clean eating enthusiasts. Made with nutrient-packed almond flour, tapioca flour, and protein-rich chia seeds, this bread delivers a soft, moist texture with minimal oil or fat. The addition of honey and apple cider vinegar creates a balanced flavor profile that's slightly sweet with a tangy kick, while eggs and unsweetened almond milk provide a fluffy rise. Quick to prepare with just 15 minutes of prep time, this gluten-free, grain-free bread is ready in under an hour and serves as the perfect base for breakfast, sandwiches, or snacking. Whether you're following a paleo diet or just looking for a healthier bread alternative, this low-fat loaf is sure to be a hit in your kitchen.
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Recipe Information
Ingredients
- 2 cups almond flour
- 1 cup tapioca flour
- 1 teaspoon baking soda
- 0.5 teaspoon salt
- 4 large eggs
- 0.5 cup unsweetened almond milk
- 1 tablespoon apple cider vinegar
- 2 tablespoons honey
- 2 tablespoons chia seeds
Instructions
Preheat your oven to 350°F (175°C) and line a loaf pan with parchment paper or lightly grease it with coconut oil.
In a large mixing bowl, combine the almond flour, tapioca flour, baking soda, and salt. Mix well to ensure there are no lumps.
In a separate bowl, beat the eggs until they are fully mixed and slightly frothy.
Add the almond milk, apple cider vinegar, and honey to the eggs and whisk until all ingredients are combined.
Slowly pour the wet ingredients into the dry ingredients, stirring continuously until you get a smooth batter.
Fold in the chia seeds, ensuring they are evenly distributed throughout the batter.
Pour the batter into the prepared loaf pan, spreading it out evenly with a spatula.
Place the loaf pan in the preheated oven and bake for 35-40 minutes, or until a toothpick inserted in the center comes out clean.
Once baked, let the bread cool in the pan for about 15 minutes before transferring it to a wire rack to cool completely.
Slice the bread when it is fully cooled and serve. Store any leftovers in an airtight container in the refrigerator for up to 5 days.
Nutrition Facts
Calories |
2065 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 123.0 g | 158% | |
| Saturated Fat | 14.0 g | 70% | |
| Polyunsaturated Fat | 5.2 g | ||
| Cholesterol | 744 mg | 248% | |
| Sodium | 2803 mg | 122% | |
| Total Carbohydrate | 193.0 g | 70% | |
| Dietary Fiber | 28.8 g | 103% | |
| Total Sugars | 46.4 g | ||
| Protein | 70.8 g | 142% | |
| Vitamin D | 5.2 mcg | 26% | |
| Calcium | 890 mg | 68% | |
| Iron | 14.5 mg | 81% | |
| Potassium | 448 mg | 10% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
