Paleo Savoury Bread Loaf Recipe.

We’re not going to lie, some days we just feel like a piece of toast with butter. Well stop the press because we’ve answered our own prayers! Paleo bread! This Paleo Savoury Bead Loaf is seriously AMAZE-BITES! In fact, we ate the whole thing in one day (we don’t recommend this). We are so excited about this paleo savoury bread!

Yes, it’s a little different to a regular loaf of bread… it ain’t fluffy is what we’re saying! No, it’s much MUCH better! It’s dense, and moist (errk we hate that word!) and taaaaaay-sty! Make a loaf, then slice and freeze the pieces individually for those days you’re craving a piece of toast with avocado, a ham and mustard sandwich, a piece of toast to soak up your egg yolk or what about a piece of bread with melting butter (drool!).

Always merrymaking, Emma + Carla
ps. share pictures of your paleo bread with us on social media! Use #themerrymakersisters so we don’t miss them!


paleo savoury bread loaf.
Serves 16
Prep Time
10 min
Cook Time
40 min
Total Time
50 min
Prep Time
10 min
Cook Time
40 min
Total Time
50 min
stuff you need
  1. 8 eggs
  2. 1 cup carrot grated (you could also use sweet potato, beetroot or zucchini!)
  3. 1/2 cup butter melted (or ghee or coconut oil)
  4. 1/4 cup chia flour (or ground chia seeds or flaxmeal)
  5. 1/4 cup coconut flour
  6. 1/4 cup mixed seeds (we used pumpkin and sesame)
  7. 1 tbs. dried onion flakes
  8. 1 tbs. dried basil flakes
  9. 1/4 tsp. baking powder
  10. salt and pepper
now what
  1. Preheat oven to 180 degrees celsius and line a 20 x 10cm loaf tin with baking paper.
  2. In a mix master (we just use our Vitamix) mix the eggs and butter on high speed, until fluffy (about 2 minutes).
  3. Add the chia flour, coconut flour, baking powder, onion flakes, basil and salt and pepper.
  4. Mix again on medium speed until combined.
  5. Transfer this into a mixing bowl and add the grated carrot and seeds. Stir well.
  6. Transfer the mixture into the prepared loaf tin and top with extra seeds.
  7. Place in to the oven for 40 minutes or until golden brown on top.
  8. Allow to cool for 10 minutes before slicing into desired sized pieces (we like to do ours thin!).
Merrymaker tip
  1. If your loaf is still a little too moist on top after 40 minutes in the oven... leave it in a little longer!
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This was inspired by the Paleo Cafe Lifestyle Cookbook!

Comments 73

  1. Hi!
    Do you think I could replace one or two eggs with psyllium husk? Cause 8 eggs.. is a lot of eggs!
    Thank you πŸ™‚

  2. Hello!

    Just wondering could you leave the onion and basil out? Or is there something you could substitute that’s not as “strong” in flavour?? Thank you!

  3. Hi Manon! 8 eggs is a lot… BUT divided between 16 slices it’s not really! πŸ™‚ We haven’t tried substituting the eggs before for psyllium but why not give it a try and see how you go! Trust us, if you use the 8 eggs, it doesn’t taste ‘eggy’ or anything like that! It’s YUM! Hehe! e + c

  4. Love the recipe but can I replace the coconut flour with say flax meal or anything else? Thanks

  5. Great recipe – do you have a suggestion of where I could source chia flour from? Thanks πŸ™‚

  6. Hey Jenna! If your local health food store doesn’t have chia flour you can simply whiz chia seeds in your blender our food processor and it will then form a chia flour! πŸ™‚ You can also use flaxmeal instead! πŸ™‚ let us know how you go!

  7. Hi Tania! Thanks for your comment! You can substitute flax for the chia flour but perhaps for the coconut flour you could try a nut meal? Like Almond meal? If you use both chia and flax they both absorb a lot of moisture and it may become a little dry! πŸ™‚ πŸ™‚

  8. Hi Helen! We don’t work out the nutritional value of our food, we find that if we’re eating a balanced diet we feel amazing! BUT it’s super low carb, the main ingredient is egg! πŸ™‚ You seriously must try it! πŸ™‚ e + c

  9. I’ve just found out that I have a sensitivity to eggs and have to avoid them for at least three months. A pain because I love eggs and don’t have any obvious reaction to them. What can you suggest as a substitute for the eggs? I do have Egg Replacer; perhaps I can try that and see how it goes, or more ground chia seeks, soaked in water?

  10. Hi Virginia… oh no! This is a tricky one when it comes to our paleo bread because it’s the majority of the ingredients! Hmmmmm… we are so intrigued! If you do try it out with the chia gel let us know how it goes! It will obviously be much more dense is all! Good luck! πŸ˜€ πŸ˜€

  11. Hi there! Just wondering if the batter is supposed to be pourable, like thick pancake batter?

  12. Hi Nic, we would say it kind of does pour out but it’s still thick and you’ll need a spatula!It’s definitely not like a bread dough it’s more like a cake batter! Let us know how you go! e + c

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  14. Yum!!!! Made this yesterday after seeing it again on eat drink paleo email.
    Will be making another loaf today πŸ˜‰ thanks!

  15. Hi Girls, mine was very very eggy? Is there anything that you can think of that i may have done wrong? It was really eggy and after reading some comments you say its not meant to be eggy.

  16. Mine was extremely eggy as well. Maybe the size of the eggs has something to do with it?

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  19. This was delicious! But mine came out more like a frittata than like bread- and I only used 6 eggs. Any idea what I did wrong? I ground chia seeds and shredded coconut for the flours so maybe they weren’t ground enough?

  20. Post

    Hi Amy! Thanks so much for your comment! We love reading them! Hmm! That does sound a bit weird, considering you used less eggs too! The coconut flour usually dries up the mixture a little so we think this might have had something to do with it! Definitely try grind it a little more next time! πŸ™‚ e + c

  21. and if you use flax, it’s one of those weird zero carb seeds, cos it’s all fibre. in other guises this bread is often called “zero carb” bread, but if you use carrot or any veg then it will have some carbs, but good carbs.

  22. Hello! I just made this for the first time and it ended up a bit dry, even though I put in an extra egg. I used coconut oil, is this meant to be a half cup when it is melted? I think this may be where I went wrong because I measured the 1/2 cup in when it was solidified then melted it.


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  29. Just made this for the first time. Followed recipe and turned out perfect.. could have eaten the whole loaf in one go. So good fresh from the oven. yumyum. Thanks girls.

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  32. Yum. I have missed bread since I started to eat paleo and I couldn’t find one I loved. This one, I love! Even my husband who is a paleo sceptic (who is coming around) Loves this! Thank you! Do you have one for “sweet” toppings?

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  34. Hi there
    Made this tonight it was yummy but found it quite eggy also after reading some comments I’ll double the herbs i think however it was still tasty!

  35. I did post a comment last night but dont know what happened anyway i made this night also, i found it quite eggy but im going to give it another go with double herbs and more veg. I also keen to try and substitute the egg for some banana and see how that works out πŸ™‚

  36. Post

    Hi Nichola! It is egg based and it’s definitely not ‘your regular bread!’ But we think it DEFINITELY does the trick! Hehe! Ooo! We LOVE the idea of substituting them with some nana! Let us know how it tastes <3 <3

  37. Hiya! This looks like a great bread for my son to take to school! (They aren’t allowed anything with nuts) How long can you store this bread and would it be best to keep it in the fridge?
    Thanks! I’m asking cause I’m doing a Paleo re-set so can’t have any! If I could, storage would not be a problem haha

  38. Post

    Hi Vanessa! We always make a loaf of bread, slice it up and then freeze it in lots of 2 or 4 slices! Then you can easily defrost when you need a slice of bread! Yay! Enjoy it! e + c

  39. Love this! As several have said, mine was very eggy tasting too, but that wasn’t a bad thing IMO. I love eggs. Next time I might try leaving out a few egg yolks just to see how different it is. The flavor is just amazingly rich – love the onion and basil!

    Another “problem” I had was that my bread fell, after I took it out of the oven. This happens to me a lot when baking, it seems. The inside sort of collapsed and the end result was a very dense, 1-1/2″ tall loaf. I used a regular size bread loaf pan. Any ideas what I could do differently?

  40. Post

    Hi Wren! Thanks for your comment πŸ™‚ πŸ™‚ Yes, it’s definitely an egg based bread. Our goal with this recipe was to have a less flour/nuts as possible. We think your idea of using more egg whites rather than whole eggs is a marvellous idea! We’d love hear from you after you’ve made it! We might even do a new recipe! The bread definitely sinks a little when you pull it out of the oven, but it should be taller than one inch! Unless we are reading that wrong (hehe), maybe next time use an even small loaf tin if you have one! Hopefully you attempt the recipe again, we’d love to hear back from you! Have a lovely day! Xx e + c

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  45. Mine looked like yours for the first 5mins after coming out of the oven, then deflated to about 1.5″ high as it started to cool. (I wonder if that’s because I whipped the eggs and oil in my thermomix?) Very, very eggy (used 8x 59gm eggs) and it tasted more like a savoury egg muffin, than a bread. Not to my liking.

  46. Post

    Hi Charmaine! Darn it! May have been whipped a little too long! It is egg based, so does taste like egg a little! Decrease to 6 eggs and add some more spices! This will help! πŸ™‚ e + c

  47. Maybe you can use chia seeds as eggs. 1 tablespoon ground chia seeds to 3 tablespoon of water. Leave for 5mins.

  48. Post

    Hi Maria, we’ve never tried chia eggs in this recipe. There are quite a few eggs so not too sure. We’ve only ever swaped to chia eggs when it is 1-2 eggs. πŸ™‚

  49. I have just put this in the oven and it’s my second time making it, this bread is so delicious! I have digestive issues with both dairy and gluten so this is such a fantastic substitute for bread, thanks so much! πŸ™‚

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  52. I usually have only extra large eggs at home. What size did you use?
    and is it golden flaxmeal I can use instead of the chia flour or the brown one?


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  54. I got a tad confused the first time I made this, and whizzed up quinoa instead of chia seeds to make the flour. Worked perfectly! I used chia second time – perfect again! You guys are genius.

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  56. Hi…just made this bread using extra virgin olive oil, rice flour, coconut flour, lightly fried leek and garlic and only five small eggs, lemon juiced the grated carrot, ground the chia seeds in my coffee grinder to make flour, added some cumin, fresh coriander, sunflower seeds plus pumpkin and sesame seeds and it turned out perfect…no eggy taste and not dry…you can add heaps of alternatives to this base recipe…great stuff!

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  58. Hi I have a leaky gut issue and it says to avoid nuts but also seeds, so could I leave out the 1/4 cup seeds? It looks great, it’s so hard to find gluten free and nut free recipes that work, thank you!!

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  60. I always find when I use super fresh organic eggs, nothing tastes eggy, even if there’s 10 eggs in it! Can’t beat fresh /organic/pasture raised eggs!!!

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  62. Hi girls,

    This is the first savoury bread recipe I like the look of except I was just wondering if this could be made with regular flour instead of coconut flour and chia flour (I am allergic to coconut)

    If so, what kind of flour would you use and how much? Thanks xx

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