Delicious Paleo Breakfast Bread

This breakfast bread is packed with healthy fats and protein, yet it has the taste and texture of honey cake. I had my doubts when I saw the ingredients list, but magically, the ingredients did transform into a delicious bread with a tender crumb and a pleasant honey flavor.


Yield: 9 squares


  • ½ tablespoon butter for pan
  • ½ cup creamy roasted almond butter
  • 2 large eggs
  • 2 tablespoons honey
  • 1 teaspoon vanilla extract
  • ¼ teaspoon kosher salt
  • 1 teaspoon ground cinnamon
  • ¼ teaspoon baking soda


  1. Preheat oven to 325 degrees F. Grease a square 8-inch baking dish with butter.
  2. In a large bowl, with a hand whisk, whisk together the almond butter and eggs.
  3. Whisk in the honey and vanilla.
  4. Add the salt, cinnamon, and finally the baking soda, whisking to incorporate.
  5. Use a rubber spatula to transfer the batter to the prepared baking dish. Tap the baking dish a few times to evenly distribute the batter. At this point, you can cover with plastic wrap and refrigerate overnight.
  6. Bake 15-17 minutes in the preheated oven, or until puffed and set and a toothpick inserted in center comes out clean.
  7. Cool in pan, on a cooling rack, for 10 minutes, then cut into 9 squares and serve.


Adapted from Elana’s Pantry. The original recipe says to bake the cake for 12-15 minutes. Mine actually took 17 minutes – you can tell it’s not ready yet because the edges begin to puff and look dry, but the center is still sunken. But I made the batter the night before and refrigerated it overnight, so that might explain the significantly longer baking time.

Nutrition Per Serving

Serving size: 1 square; Calories: 125; Fat: 10g; Carbohydrates: 7g; Sugar: 4g;Sodium: 83mg; Fiber: 1g; Protein: 3g

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