Whole30 Savory Sausage Bread
Indulge in the hearty and wholesome flavors of Whole30 Savory Sausage Bread, a protein-packed recipe that's both grain-free and gluten-free. Perfect for breakfast, brunch, or a satisfying snack, this savory bread is made with a blend of almond, tapioca, and coconut flours, offering a nutrient-dense alternative to traditional baked goods. The star of the show is Whole30-compliant Italian sausage, paired with finely chopped onions, garlic, and a medley of grated vegetables like carrots and zucchini for added texture and natural sweetness. Fresh thyme and rosemary bring aromatic depth to every bite, while olive oil and eggs create a moist, tender crumb. With just 20 minutes of prep and a single loaf pan, this recipe is as convenient as it is delicious. Serve warm slices on their own or pair with a salad for a balanced meal—Whole30-approved and irresistibly savory!
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Recipe Information
Ingredients
- 1.5 cups almond flour
- 0.5 cup tapioca flour
- 0.25 cup coconut flour
- 1 teaspoon baking powder (Whole30 compliant)
- 1 teaspoon sea salt
- 0.5 teaspoon ground black pepper
- 1 pound ground Italian sausage (Whole30 compliant)
- 1 medium onion, finely chopped
- 3 cloves garlic, minced
- 1 cup carrots, grated
- 1 medium zucchini, grated
- 4 large eggs
- 0.25 cup olive oil
- 1 tablespoon fresh thyme, chopped
- 1 tablespoon fresh rosemary, chopped
Instructions
Preheat your oven to 350°F (175°C). Grease a 9x5-inch loaf pan with a little olive oil or line it with parchment paper.
In a large skillet over medium heat, cook the ground sausage until browned and cooked through, breaking it into small pieces with a spatula. Remove from skillet and set aside.
In the same skillet, add the chopped onion and cook until translucent, about 5 minutes. Add the minced garlic and cook for another minute until fragrant.
Add the grated carrots and zucchini to the skillet, cooking for an additional 3-4 minutes until softened. Remove from heat and let cool slightly.
In a large mixing bowl, whisk together the almond flour, tapioca flour, coconut flour, baking powder, salt, and black pepper.
In a separate bowl, whisk the eggs and olive oil together until well combined.
Add the cooked sausage and vegetable mixture to the egg and oil mixture. Stir in the chopped thyme and rosemary.
Pour the wet ingredients into the dry ingredients, and mix gently until just combined and no dry flour remains. Do not overmix.
Transfer the batter to the prepared loaf pan, smoothing the top with a spatula.
Bake in the preheated oven for 45-50 minutes, or until a toothpick inserted into the center of the bread comes out clean.
Let the bread cool in the pan for 10 minutes, then remove from the pan and transfer to a wire rack to cool completely before slicing.
Nutrition Facts
Calories |
441 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 33.9 g | 43% | |
| Saturated Fat | 7.5 g | 37% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 133 mg | 44% | |
| Sodium | 739 mg | 32% | |
| Total Carbohydrate | 18.3 g | 7% | |
| Dietary Fiber | 4.6 g | 16% | |
| Total Sugars | 3.4 g | ||
| Protein | 18.8 g | 38% | |
| Vitamin D | 0.5 mcg | 3% | |
| Calcium | 90 mg | 7% | |
| Iron | 2.5 mg | 14% | |
| Potassium | 486 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.
