Low Carb Bread

Chewy Paleo Sandwich Bread – Best Easy Paleo Bread Recipe

By Evelyn

I used to love eating sandwiches as a kid. It didn’t matter if it was something simple like a peanut butter and jelly sandwich or a breakfast BLT sandwich, I was all about them. As I got older, I found that I couldn’t tolerate wheat and products that contain gluten as well as I used to, so for a while I just didn’t eat bread at all. Thankfully, I eventually started trying out a few different types of healthy diets (variations of paleo, keto, low carb, etc.) and it wasn’t long until I found some terrific bread recipes that used some clever ingredient substitutes. This recipe for making chewy paleo sandwich bread is definitely one of my favorites and I couldn’t wait to share it with you guys. There’s no wheat or gluten to be found with this chewy bread — nothing but wholesome 100% paleo-friendly goodness that both kids and moms alike will love.

Low Carb Paleo Sandwich Bread

Sandwiches Are THE BEST With This Chewy Paleo Bread

The best thing about this bread recipe is that it uses two of my favorite low carb baking flours — almond flour and coconut flour. The reason I like using these over refined wheat flour is because they’re both great sources of healthy fats, fiber, protein, and other essential nutrients.

On top of that, research has now revealed that a protein found in wheat is linked to the inflammation of many types of chronic health conditions. (1) Considering that inflammation is one of the underlying causes of most diseases to begin with, that’s just yet another reason to avoid refined wheat and other products that contain gluten.

Low Carb Paleo Sandwich Bread

Low Carb Paleo Sandwich Bread

After combining your almond flour and coconut flour together with a bit of baking powder and salt, you can add in either your choice of melted ghee or melted coconut oil. Both options work equally well in this recipe, but I’m partial to using the coconut oil myself. While ghee and coconut oil are both great sources of saturated fat, the fatty acids found in coconut oil are medium chain triglycerides, which provide some great benefits that go along perfectly with a low carb diet. Studies have even found that medium chain triglyceride fatty acids provide some great health benefits as you age, such as reducing your risk of developing arteriosclerosis. (2) Whatever you decide to use, mix it in with your flour mixture and then set the bowl aside.

Low Carb Paleo Sandwich Bread

Low Carb Paleo Sandwich Bread

Next up, you’re going to want to take your 12 large egg whites and add them into the bowl of a stand mixer along with a pinch of salt and ¼ teaspoon cream of tartar. Whisk these three ingredients together until the egg whites form stiff peaks, and then gently fold this mixture in with your almond flour mixture. Pour the batter into your prepared pan and then bake for 30 minutes. Take the cake out, and then tent the top with aluminum foil and bake for another 10-15 minutes. Once the bread has completely cooled off, you’ll be all set to start making delicious paleo-friendly sandwiches. Go ahead and get creative!

More Low Carb Paleo Bread Recipes:

The Best Paleo Pumpkin Bread
Easy 7-Ingredient Paleo Zucchini Bread
6-Ingredient Almond Flour Paleo Banana Bread


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Low Carb Paleo Sandwich Bread

Chewy Paleo Sandwich Bread – Best Easy Paleo Bread Recipe



1 cup almond flour

¼ cup coconut flour

2 tsp baking powder

1/4 tsp salt

1/3 cup melted ghee or coconut oil

12 large egg whites

1/4 tsp cream of tartar


  1. Preheat oven to 350ºF.
  2. Line an 8×4 inch loaf pan with parchment paper. Set aside.
  3. Combine the almond flour, coconut flour, baking powder and salt in a large bowl.
  4. Add the melted ghee and mix to combine. Set aside.
  5. Place the egg whites, cream of tartar and pinch of salt in the bowl of a stand mixer fitted with the whisk attachment.
  6. Whisk the egg whites to stiff peaks.
  7. Gently fold the egg whites into the almond flour mixture, working in batches.
    Pour the batter in the prepared pan.
  8. Bake for 30 minutes then tent the top with aluminum foil and bake for another 10-15 minutes or until a toothpick inserted into the center comes out clean.
  9. Remove from the oven.
  10. Cool the bread completely before removing from the pan and slicing.


  • Serving Size: 1
  • Calories: 116
  • Carbohydrates: 3.3 g
  • Fat: 6.8 g
  • Sugar: .9 g
  • Protein: 4.7 g

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