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Low Carb Wonderbread

A simple Paleo bread recipe made with almond butter or tahini and eggs. Hello Low Carb Sandwich! And Keto Toast!

Prep Time 10 minutes
Cook Time 45 minutes
Servings 10
Calories 166 kcal

Ingredients

  • 1 cup almond butter or tahini I like using tahini best
  • 3 eggs
  • 1 Tablespoon lemon juice
  • 1/2 teaspoon baking soda
  • 1 teaspoon cream of tartar
  • 2 pinches sea salt

Optional

  • 3 Tablespoons honey for SCD and Paleo, it adds nice flavor Sweetener can be omitted for Low Carb / Keto

Instructions

  1. Preheat oven to only 325*F.

  2. Line a bread loaf pan with a piece of parchment paper (you can try greasing it really well, but I always line it with parchment paper for fool proof baking)

  3. Whip up ingredients in a bowl. I mix it well by hand using a spatula, but you can use an electric mixer if you’d like.

  4. If your almond butter or tahini paste is on the firm side, you can add a spoonful of water or two, until the batter is thin enough to properly mix.

  5. Once mixed, spoon batter into the bread pan.

  6. Bake for 45 to 55 minutes at 325*F.

  7. Important Note: This bread rises very quickly once in the oven. To prevent the bread from falling, do not open the oven until at least 40 minutes have passed. If you open the oven to check on the bread too early, the bread will fall in on itself. I usually bake for 55 minutes to guarantee the center of the loaf is baked through completely.

  8. Let bread fully cool before slicing, as this will also help the bread keep its shape. And be forewarned, the loaf usually falls in a bit after being removed from the oven no matter what I try. It is still good bread, just shorter than a normal loaf of grain-based bread.

Recipe Notes

*when optional honey is omitted

*when optional honey is omitted