Low-Carb Paleo Bread With Hemp Seed Flour

This healthy paleo bread recipe is made with hemp seed 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

One of the most missed foods on the paleo diet has got to be bread. The main reason is 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).

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 seed flour, almond meal and linseed meal.


Paleo Bread With Hemp Seed Flour (Low-Carb, High Protein, High Fibre)

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 of 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 seed flour

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 seed flour

The flour is made from the 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

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 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 the 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 for 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 seed flour


Making the hemp seed 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.


Simply mix the dry and wet ingredients in two bowls, then combined together and mix 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).


You might also like to check out my hemp seed Anzac biscuits and these other delicious paleo bread recipes. 

Low-Carb Paleo Hemp Seed Flour Bread

Low-Carb Paleo Bread With Hemp Seed Flour

  • Author: Irena Macri
  • Prep Time: 15 mins
  • Cook Time: 40 mins
  • Total Time: 55 mins
  • Yield: 10-12 slices 1x
  • Category: Bread
  • Method: Baking
  • Cuisine: European


This ket0-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 7580 g)
  • 1/2 cup linseed meal (about 7580 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


  1. 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.
  2. Combine the dry ingredients in a large mixing bowl and mix through. Whisk together the wet ingredients in another bowl.
  3. Pour the egg mixture into the dry ingredients and mix through with a fork until really well combined.
  4. Transfer the mixture into the bread loaf tin and spread evenly on the top.
  5. Pop in the oven, middle shelf, for about 40 minutes.
  6. 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.
  7. 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.



  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. ????

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

  6. 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.

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