Paleo Almond Bread


2 cups almond flour

2 tablespoons coconut flour

2 tablespoons collagen powder

¼ cup flax meal

¼ teaspoons salt

½ teaspoon baking soda


5 eggs

1 tablespoon coconut oil

2 tablespoons extra virgin olive oil

1 tablespoon apple cider vinegar

1 tablespoon orange juice

1 tablespoon honey


I love this paleo almond bread because I can pack extra protein in it, and it’s super easy to grab on the go. I load mine up with extra collagen, and I actually freeze it and then take it with me when I travel cross country. It’s super easy to make – just put everything in a food processor. You can bake it as a loaf, or as muffins, or mini loaves. I have added in assorted herbs, leafy greens, extra collagen, and even chlorella, to make it green for St. Patty’s Day.

Seriously versatile, seriously nutritious, seriously delicious.


PS – At my last breads class, we served this one with my favorite macadamia pecorino pesto, pea shoots, and sumac.

  1. Pulse the dry ingredients in a food processor
  2. Add the wet ingredients and pulse until blended
  3. Spray a loaf pan with coconut oil, and pour the batter in.
  4. Bake at 350 for 25 minutes

Enjoy this dish? Share it!

Want another serving?

Enjoy more recipes as well as Amber’s Tips and Favorites when you subscribe.