Low Sodium Paleo Almond Flour Bread
Indulge in wholesome, nutrient-packed goodness with this Low Sodium Paleo Almond Flour Bread, a recipe that's as healthy as it is delicious. Perfect for those following paleo or low-sodium diets, this bread combines rich almond flour with coconut flour and ground flaxseed for a hearty, grain-free base that's high in protein and fiber. Lightly sweetened with a touch of honey and elevated by the tangy brightness of apple cider vinegar, the batter comes together quickly with melted coconut oil and creamy almond milk to create a tender loaf with a beautifully golden crust. Whether you're slicing it for breakfast or pairing it with your favorite dips and spreads, this quick and easy recipe is ideal for clean eating. Ready in under an hour, it's gluten-free, dairy-free, and packed with flavor that appeals to any health-conscious foodie!
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Recipe Information
Ingredients
- 2.5 cups Almond flour
- 2 tablespoons Coconut flour
- 0.5 teaspoon Baking soda
- 2 tablespoons Ground flaxseed
- 5 large Eggs
- 2 teaspoons Apple cider vinegar
- 1 tablespoon Honey
- 0.25 cup Coconut oil, melted
- 0.5 cup Unsweetened almond milk
Instructions
Preheat your oven to 350°F (175°C) and grease a 9x5-inch loaf pan with a small amount of coconut oil or line it with parchment paper.
In a large mixing bowl, combine the almond flour, coconut flour, baking soda, and ground flaxseed. Mix well to ensure all dry ingredients are evenly distributed.
In a separate medium-sized bowl, whisk together the eggs, apple cider vinegar, honey, melted coconut oil, and unsweetened almond milk until the mixture is smooth and well blended.
Pour the wet ingredients into the bowl with the dry ingredients, and stir with a wooden spoon or spatula until a thick batter forms. Make sure there are no lumps of dry almond or coconut flour in the mixture.
Transfer the batter to the prepared loaf pan, and spread it out evenly with the back of the spoon or spatula.
Place the loaf pan in the preheated oven and bake for 35-40 minutes, or until the top is golden brown and a toothpick inserted into the center of the bread comes out clean.
Once baked, remove the bread from the oven and let it cool in the pan for about 10 minutes. Then, transfer it to a wire rack to cool completely before slicing.
Slice the bread and serve. Store any leftovers in an airtight container at room temperature for up to three days, or refrigerate for longer shelf life.
Nutrition Facts
Calories |
2468 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 213.2 g | 273% | |
| Saturated Fat | 68.3 g | 342% | |
| Polyunsaturated Fat | 0.3 g | ||
| Cholesterol | 930 mg | 310% | |
| Sodium | 1079 mg | 47% | |
| Total Carbohydrate | 84.8 g | 31% | |
| Dietary Fiber | 35.7 g | 128% | |
| Total Sugars | 28.0 g | ||
| Protein | 89.2 g | 178% | |
| Vitamin D | 6.2 mcg | 31% | |
| Calcium | 906 mg | 70% | |
| Iron | 15.1 mg | 84% | |
| Potassium | 614 mg | 13% | |
*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.
