FAST Almond Butter Bread, Grain-Free, Egg-Free Option

Paleo Almond Butter Bread, G-F

A few weeks ago I was intrigued by this Grain-Free Almond Butter Bread recipe I found in our local Daily Herald, which was in turn, adapted from Elana’s Pantry.  It’s not often that I see a recipe in the newspaper and try it that morning, but the almond butter bread was made without any grains, only using almond butter.  I had to try immediately.  We are not a gluten-free family, but we have reduced our gluten intake dramatically in the last year and a half as we expand our pallets.

The first time I made this Paleo Almond Butter Bread I was surprised by how fast the recipe came together.  I prepared two separate batches in about 5 minutes total-one batch with eggs and one batch with a “flax egg”.  There was so little batter, I wondered if it would fill up the pan, but the batches did rise.  So in subsequent batches (I already made it seven times in two weeks), I doubled the recipe, and adjusted the baking times, experimented with eggs and “seed eggs” and that’s what I’ve shared with you here.

Chocolate Almond Butter Bread, G-F You can eat this as you would a banana bread or zucchini bread, so it makes a great breakfast, snack, and even dessert.  We have eaten the bread with no cook strawberry blender jam or just plain.  In the above picture I added 1/4 cup of cocoa powder and a couple of tablespoons of chocolate chips to make a Double Chocolate Almond Butter Bread.  The kids thought I made brownies, and I just kept my mouth shut as I handed over their snack to them.

FAST Grain-Free Almond Butter Bread, G-F, Egg-Free Option

Prep Time: 5 minutes

Cook Time: 22 minutes

Total Time: 27 minutes

Yield: 16 medium bars

FAST Grain-Free Almond Butter Bread, G-F, Egg-Free Option


  • 1 cup almond butter (oils mixed in well to avoid an oily bread)
  • 4 eggs or 4 flax or chia seed eggs (4 T flax or chia seed with 3/4 cup water mixed together and allowed to gel for about 5 minutes)
  • 1/4 cup honey (use maple syrup for a vegan alternative)
  • 2 T cinnamon
  • 2 t vanilla extract
  • 1/2 t sea salt
  • 1/2 t baking soda


  1. If you are making your own egg replacement, make that first so it has time to gel like an egg.
  2. Combine all ingredients into a medium bowl, and mix until well combined.
  3. Place dough in a greased 8x8 pan.
  4. Bake for 22 minutes at 350 degrees or until a toothpick comes out clean. If you are baking with the egg replacement, it will take longer to bake, approximately 30-35 minutes (can cover with foil to avoid burning).
  5. Cool, and enjoy!

The Verdict: You will get a much fluffier bread if you bake this with actual eggs.  The “flax egg” and “chia egg” is a great alternative, although, the bread doesn’t have the same rise and you have to bake it longer, but it still tastes great if you need to be egg-free like my husband and I right now.  If you use the “chia egg”, the texture of the seeds remains and reminds me of baking with poppy seeds as you can see below.  All versions of the almond butter bread have turned out moist, but the breads with the “flax egg” and “chia egg” are extremely moist.

Almond Butter Bread with Chia Egg My friend Kim has a version she makes with peanut butter that you may want to check out, so go to

Click here to follow our Gluten-Free, Egg-Free, Dairy-Free Pinterest Board.




  1. Margaret says

    I know it’s not paleo, but, can I sub sugar for the honey? And it’s 1/4 cup, right?

    • says

      I asked Sonja, and she says, “I’d try it. I sub sugar for honey a lot (even on this morning’s breakfast), and yes, it’s 1/4 cup. Give it a shot and tell us how it goes!”

  2. says

    I have been making this breakfast bread for month now and LOVING it!!!!! It’s a go to for us. I like to use peanut butter and add some dark chocolate too 😉 It’s divine! I have yet to try it with almond butter, but it sure looks yummy.

    • says

      Hi Kim! What a great idea to use peanut butter! I bet my peanut butter-loving kids would dig it. Thanks for visiting, and I hope you have a great weekend!!

  3. says

    Have you tried running your chia seeds through a coffee grinder before making a gel egg. I found this removes the poppyseed texture from dishes where it’s not wanted and speeds up the gel process. Other than that it didn’t have any negative impact on my gel egg. I even use white chia seeds if I don’t want to impact the color of my end product. Btw I am going to make this bread, thanks for blog hopping :)

    • says

      Hi Coral, That is one of the greatest ideas I have heard in a long time! It totally makes sense. Thanks for sharing the great tip, and thanks for visiting!

  4. Meredith says

    I really enjoy almond butter, so I’m excited to try this bread. I wonder, though, how sweet it is. I don’t follow the paleo diet, but I’ve tried many other “paleo” recipes and been disappointed in the results because they aren’t nearly sweet or flavorful enough for my taste. Any thoughts?

    • says

      Hi Meredith, The bread is probably a little less sweet than a banana or zucchini bread. To make it sweeter, you can add jam, like I did. My friends who have tasted it thought it was like a dessert bread if that helps. Thanks for visiting!

    • says

      Hi Val, It’s really fun to work with different substitutes and learn about food in general. Things don’t always have to be the way we originally thought about them. I have used beans instead of flour in chocolate chip cookies, blended and soaked cashews to make a non-dairy cheesecake, and more. I have had a blast on my real food journey. Thanks for visiting.

  5. says

    I recently purchased 12 jars of almond butter on a closeout sale and was looking for some recipes to use it in. I ran across this recipe and knew this was one I had to try. I just took it out of the oven and ate a piece of it while it was still warm. I made the egg version. It is fantastic!! Really nice texture and flavor. I’m already thinking of some variations – I think it would be great with some dried cherries and chopped walnuts, topped with a smear of cream cheese! Thanks for a great recipe!

  6. Karen says

    I really want to make this! Could you please correct the recipe to show how much honey — 1/4 ___ honey? Also, is it correct that it calls for 2 tablespoons of cinnamon (or should it be teaspoons)?

    • says

      Hi Karen! Thanks for the heads up! I corrected it. It is 1/4 cup honey. Yes, it is 2 tablespoons for cinnamon. If you aren’t a fan of cinnamon you could omit it or just use a teaspoon.

      • Marci says

        So, there’s no ‘flour’ ingredient? How is it even bread like with just almond butter, eggs and leavening agents? I’ve wasted so much time on some of these GF recipes and they crumble to pieces literally! How does this cook like bread?

        • says

          Hi Marci. I am sorry you haven’t had good success. Have you ever made anything with the chia “egg”? I talked about in the post. It makes a gel like consistency, similar to an egg. I did show the pictures at the bottom of the post and they are egg-free. They aren’t as fluffy, but it may be worth a shot to you, if you’ve never tried the chia sub before.

  7. says

    This looks awesome! I’m doing the LuRong Living Paleo Challenge this year, and have been on the hunt for awesome paleo baked goods. This is definitely now on my ‘must try’ list!


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