This healthy paleo bread recipe is made with hemp flour, which is low in carbs and high in protein and fibre, making it very satiating. It’s keto-friendly, convenient, tasty and easy to make!
One of the most missed foods on the paleo diet has got to be bread. The main reason is the convenience!
It’s easy to pack for on-the-go lunches and it’s a great carrier for spreads, dips, and meats for a quick meal. I often miss bread when I have a bowl of soup or stew, or when I want to dip something in my soft-boiled eggs (although asparagus and sweet potato works well as well).
Low-Carb Paleo Bread With Hemp Flour
While there are many recipes for paleo-friendly bread, a lot of them use grain-free starches that are still quite high in carbohydrates.
I am certainly not against carbs, but if you’re trying to reduce the amount you consume and you want to stick with a low-carb paleo diet (50-90 grams of carbs per day), then you have to watch how many paleo baked goods you eat.
I wanted to make paleo bread that is low in carbohydrates and high in protein, fibre and nutrients so that consuming it had benefits beyond its convenience and comfort.
I researched the best low-carb flours and meals to use and came up with three that would go in my recipe: hemp flour (or rather hemp seed flour), almond meal and linseed meal.
This recipe makes a medium loaf that yields about 10 slices. It’s dense and dark (due to the colour of the hemp flour) but has a good bounce and fluffiness to it (for paleo bread, that is).
Macronutrients In This Low-Carb Paleo Bread
Per slice, you are looking at 6 grams of carbohydrates (most of it in the form of fibre), 9 grams of protein (that’s the same as a large egg), and 15-17 grams of fat.
And did I mention the fibre content? It’s high! 4-5 grams per slice as well. High protein, fat and fibre content make this bread very filling, and I find that I only need 1-2 slices to feel quite full.
You should be able to find all three flours/meals in health foods stores and online. Almond meal is easily accessible in most supermarkets in the baking/nut sections. Linseed meal and hemp seed flour might be trickier to find but you can definitely order them online and they are super useful to have in the pantry.
Flaxseed meal can be used instead of linseed meal. If you can’t find hemp seed flour, substitute it with a ¼ cup of coconut flour instead (the carb count will remain low but the protein count would be a little lower).
About Hemp Flour
The flour is made from ground-up hemp seeds and it’s rich in healthy fats, magnesium, fibre, and protein. Hemp is also high in vitamin E, phosphorus, potassium, sodium, sulfur, calcium, iron and zinc.
Plus, being gluten-free and low in carbohydrates, it’s a fantastic alternative to regular flour. You can find hemp seed flour (also called hemp flour or hemp meal) in health foods stores and online. Read more about hemp seed nutrition and benefits here.
Above is a picture of what it looks like (I bought mine in Austria, hence the name on the packet) and it’s quite dark olive green colour. It doesn’t look appetising and will darken your baked goods, but it works really well in baking.
The key is to not add too much! I found that 1/2 cup (100 g) of this flour was just enough for the bread without overpowering the flavour too much.
Important note, hemp seeds contain no THC (tetrahydrocannabinol), which is the active substance in marijuana that makes you feel high (and later, hungry). Hemp seeds won’t give you the munchies!
Hemp seeds are high in oil and are prone to oxidization and going rancid quickly. I recommend storing leftover hemp seed flour, or any hemp seed products, in an airtight container in the refrigerator or freezer.
Using & Storing Hemp Flour Bread
I find that one loaf of this bread can last me a long time. Whenever I make it, I usually slice half of it and store it in a Ziploc bag in the freezer whenever I need an emergency slice of bread.
The rest will keep for 5-7 days in the fridge; I normally have 1-2 slices with a salad or soup, or to have some avocado and smoked salmon on top, or something similar.
You could pack it for a hiking trip or on a road trip together with some dried sausage/salami or a tin of sardines or salmon. It’s great with an egg on top, as well.
How To Make Hemp Flour Bread
The recipe is really straightforward. You will need a baking loaf tin, about 20cm long and 7cm wide. The shape can be slightly shorter or longer and you might end up with a slightly taller or shorter bread. You will need a piece of parchment paper for the bottom.
Simply mix the dry and wet ingredients in two bowls, then combined together and mix them through really well. Transfer the mixture into the tin and spread at the top. Pop in the oven for 40 minutes, 170 C / 345 F (see full recipe below).
More Paleo Baking Recipes
- Savoury Paleo Bread (No Baking Tin)
- Hemp Seed Paleo Anzac biscuits
- Paleo Crackers With Tahini & Mustard Seeds (Nut-Free)
- Best Paleo Muffin Recipes
- Find all of my paleo baking recipes here
This ket0-friendly low-carb paleo bread is made with hemp seed flour. It’s high in fibre, protein and nutrients and can be enjoyed with your favourite toppings or with soups and stews.
- 1/2 cup hemp seed flour (about 75–80 g)
- 1/2 cup linseed meal (about 75–80 g)
- 1 cup almond meal (about 100 g)
- 1 teaspoon baking soda (bi-carb soda)
- 1/2 teaspoon salt
- 1 teaspoon onion powder (optional)
- 4 eggs (large)
- 3 teaspoons apple cider vinegar (you need this to activate the bi-carb soda, otherwise use lemon juice)
- 2 tablespoons olive oil
- Prepare a 20cm by 7cm loaf tin (it can be larger or smaller but will give you a taller or shorter bread). Cover the bottom with a piece of parchment paper and grease the bottom and sides with a little oil or ghee. Preheat the oven to 170 C / 340 F.
- Combine the dry ingredients in a large mixing bowl and mix through. Whisk together the wet ingredients in another bowl.
- Pour the egg mixture into the dry ingredients and mix through with a fork until really well combined.
- Transfer the mixture into the bread loaf tin and spread evenly on the top.
- Pop in the oven, middle shelf, for about 40 minutes.
- Once ready, turn the oven off and remove the loaf. Rest it under a towel for 10-15 minutes, and then remove carefully from the tin.
- Slice half if you like to store in the freezer and keep the rest wrapped in a towel or in a container. I like to store it in the fridge so it lasts longer.
- Serving Size: 1 slice
- Calories: 221
- Sugar: 0.9 g
- Sodium: 157.4 mg
- Fat: 17.9 g
- Saturated Fat: 2.2 g
- Carbohydrates: 6.6 g
- Fiber: 4.2 g
- Protein: 9.7 g
- Cholesterol: 74.4 mg