Low-Carb Paleo Bread With Hemp Flour

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!

Low-Carb Paleo Hemp Seed Flour Bread
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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.

Hemp Flour Bread Recipe (Paleo, Low-Carb, High Protein, High Fibre)
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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.

Keto bread recipe with hemp flour
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Cook’s Notes

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.

Hemp seed flour - high in protein and low carb
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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.

Low carb and keto paleo bread with hemp flour
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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.

How to make paleo hemp flour bread - prepare the baking tin
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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).

Mixing hemp flour with almond meal and linseed and whisking the eggs
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More Paleo Baking Recipes

  1. Savoury Paleo Bread (No Baking Tin)
  2. Hemp Seed Paleo Anzac biscuits
  3. Paleo Crackers With Tahini & Mustard Seeds (Nut-Free)
  4. Best Paleo Muffin Recipes
  5. Find all of my paleo baking recipes here

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Low-Carb Paleo Hemp Seed Flour Bread
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Low-Carb Paleo Bread With Hemp Seed Flour

Prep Time: 15 minutes
Cook Time: 40 minutes
Total Time: 55 minutes
Author: Irena Macri
Servings: 10 slices
Course: Bread
Cuisine: European
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4.75 from 16 votes
Calories: 215kcal
This keto-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.


Dry ingredients

  • 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

Wet ingredients

  • 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: 1 slice | Calories: 215kcal | Carbohydrates: 6g | Protein: 10g | Fat: 18g | Saturated Fat: 2g | Polyunsaturated Fat: 7g | Monounsaturated Fat: 4g | Trans Fat: 0.01g | Cholesterol: 65mg | Sodium: 253mg | Potassium: 92mg | Fiber: 4g | Sugar: 1g | Vitamin A: 147IU | Vitamin C: 0.1mg | Calcium: 69mg | Iron: 3mg
Keywords: Slice, Baked, Grain-Free, Bread
Tried this recipe?Mention @cookedandloved or tag #cookedandloved

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Hemp Flour Bread (Low-Carb, Paleo, Gluten-Free)
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Irena Macri
By Irena Macri

About the author: Hi, I’m Irena Macri. I share delicious recipes that I have cooked and loved. I am a published cookbook author, have been food blogging for over 10 years and have a Diploma in Nutrition. You will find many healthy recipes as well as my favourite comfort food. More about me here | Subscribe to my newsletter and freebies

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  1. Thanks for this recipe Irena, after reading your suggestions during this week about Paleo breads and flours I came across Hemp Seed flour in Coles yesterday when shopping. So, I bought a bag (300gm) in the event of tracking down your recipe……voila! It will be on the baking list in the next day or two, I already have all the others ingredients. Thanks again…. enjoying the 7day challenge and everyone’s participation. ????

    1. This one wasn’t too bad. It’s definitely more on a grainy side than a regular sourdough but not too bad.

    1. You need a raising agent of some sort so either baking soda/bicarb soda or baking powder (gluten-free one) need to be used.

  2. 5 stars
    I love that this is so high in protein! That’s hard to get in a Paleo bread, or any bread for that matter. I love that you can get the perfect slice with this bread too.

  3. 5 stars
    Looks so good, Irena! I love a good protein-rich bread. Seems like it’d keep you full and fueled for hours. Looking forward to trying this recipe and keeping the freezer stocked with a loaf.

  4. 5 stars
    I saw this bread on your social media the other day and nearly licked the screen it looked so good! Cant wait to give it a try, thanks for sharing xxD

  5. 5 stars
    I added hemp seeds to this wonerful recipe…It is amazing !! Best recipe so far on my grain free journey
    Thank you

  6. 5 stars
    Very delicious bread. I didn’t have hemp seed flour, but had a mixture of (hemp seed flour, barley flour, oat flour, flaxmeal and dried seaweed) other than that all ingridients are from this recipe. Thank you very for this amazing recipe, I will be making this often now.

  7. Thanks for the recipe Irena. I am on Keto and have tried many breads with mixed (mainly bad) results. This recipe looks fine for Keto macros so I’m keen to try.

    One question though, if I can use cream of tarta, how much?

    1. Hey Brewster, I assume you want to replace apple cider vinegar with cream of tartar, right? I believe it’s 1/2 the amount of lemon juice or vinegar, so for this recipe, it’s 1.5 teaspoons of cream of tartar.

  8. I’m thinking of trying this and have all ingredients except linseed meal. However, I do have LSA mix. Would this work as well?

  9. So I tried out your recipe sort of to use up my granola snack pieces which came did not come out as I expected. Then I made a mistake of grabbing my buckwheat flour instead of almond flour which led to modifying your recipe quite a bit by using half of buckwheat flour for total almond flour called for. Nevertheless, it came out wonderfully moist and perfect for my taste. I will definitely be using this recipe again and again as the base for more adventures! Thank you for the recipe!!

    1. Hey, Jae! You’re welcome. Glad it turned out okay with buckwheat flour. I am a fan of this flour and use it from time to time. It’s higher in carbs but it will still work in the recipe.

    1. Hey Janet, if you read the post, it covers the macros “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.” Hope this helps 🙂

    1. Hey Christine, I’m not sure if it would work well in buns. It might be lacking that softness you want in buns normally. But, you could lay a piece of parchment paper on a flat baking tray, grease it slightly and then add 1/3 cup of the mixture (using a measuring cup) and just sort of place a few round, pancake-like amounts. You would then reduce cooking time as the smaller shapes will take less time to cook than a loaf would.

  10. 5 stars
    LOVE this recipe! I will definitely be making it again and again! I added 2 teaspoons of cinnamon and 2 tablespoons of chia seeds. I subbed organic flax meal as opposed to linseed. I also opted for the lemon juice instead of the apple cider vinegar. It smelled amazing out of the oven. The next day I lightly toasted it in a pan without any oil and added 1/2 tablespoon of jackpot natural peanut butter and added a dash of sea salt! I think next time I may add some pumpkin seeds and or sunflower seeds too!

    What are your thoughts on subbing 1/2 cup of applesauce for 2 of the 4 eggs?

    1. May I ask why you’d want to sub the eggs? I think you would increase the carb count by quite a bit with applesauce and to be honest, I am not sure how that would behave. I would be more inclined to use flaxseed meal as an egg replacement here. The basic ratio is one tablespoon of flax seeds and three tablespoons of water to replace one egg. You’ll need to grind the flax seeds into a fine powder using a coffee or spice grinder (or use 2 1/2 teaspoons pre-ground), and then you simply whisk in the water until it becomes gelatinous. This will keep the carb down low, plus flax seeds are quite nutritious and a great source of fibre too.

  11. Hi, what can I substitute linseed meal with? And can I leave out the salt to reduce salt intake for kids? Thanks!

    1. Flaxseed meal or extra almond meal could be used instead of the linseed meal. Another way is to increase amount of all other used flours equally to replace the linseed amount.

      Salt wise. In general, you some need salt in bread, otherwise, it tastes very bland. Do you mind me asking why you want to reduce salt for the kids? Ages 1-3 need about 2000mg sodium and 3-5 y.o. need 3000mg per day for various bodily functions and to keep the fluid balance in the body, then higher for older kids. A slice of this bread has 157mg, so it’s really not that much unless the rest of the diet is very sodium heavy. By all means though, if there is a reason you need to reduce sodium, you can add less salt but I would still keep some in.

      Hope that helps,

  12. Hi Irena, would I be able to use hazelnut meal instead of almond meal in this recipe? Thank you

  13. I have followed the instructions but added 100g of Hemp milk too, my bread is nice but I feel it did not grow enough as per your photo.
    I can feel a lot the egg flavour. I was wondering if I made a mistake adding the milk..
    Let me know your thoughts, Thanks for sharing the recipe!

    1. Hey, Marta Not sure about the milk in terms of the egg flavour but it could have an effect on the rise potentially. Make sure your oven is hot when you put the bread in as that initial high heat helps with the rise of the dough. You can also try adding a little more bicarb soda or baking powder, which will help with the rise as well.

  14. Please tell me any mail-order sources of where to purchase hemp seed flour. Or, can you make the flour from hemp seeds or hemp hearts yourself? I have not seen this in my local stores, even though I live in a big city. Thank you.

  15. I tried the Hemp flour today, Is it normal to be solid and not chewable at all? It was hard and hurting my teeth. Seems not to be broken by my teeth at all.

    1. Do you mean you the flour in a baked recipe? Was it in this bread recipe or something else? I haven’t experienced anything similar so not sure if there was a reason why it was hard on your teeth?

  16. 5 stars
    This is very yummy bread. I used some coconut flour instead of almond flour and a bit of water as more liquid. Savoury and tasty and sliced easily too.
    Thank you.

  17. consistency is more bread-like than I thought it would be. I didn’t have linseed so used flaxseed and the picture looked dry so I did 35 min and an extra tablespoon of olive oil. It wasn’t too dry, but the flax seed made it smell and taste non appetizing. I tried it again with ground chia seed and added almost 1/3 cup of monkfruit and it was much better although not quite there. I think it would make a great base for banana nut bread minus the monkfruit and plus nuts like walnuts.

  18. 2 stars
    I’ve made this twice now and can’t get it to rise. Not sure what is lacking but it definitely isn’t looking like the picture provided. Taste is gritty but ok.

    1. It doesn’t rise too much as flours don’t have that much protein and it has a different texture to regular bread. The picture might make it look more raised than it actually was. It’s denser but very tasty. It might also be the shape of the loaf tin you have and/or the oven temperature is a little bit off, not the recipe itself.

  19. 4 stars
    I did not have enough linseed so I replaced half with the same amount of ground chia seeds and some xanthum gum. Great flavour. The loaf rose to 4c high. Is that as expected?

  20. The mixture was rather dry and looked like play dough. I added a bit of water then baked it. Came out OK but maybe less flaxseed flour.

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