This yeast-free Cassava Bread recipe uses cassava flour and a touch of almond flour to cut the carbs and keep the texture perfectly soft and sliceable for sandwiches.
Bonus, this cassava flour bread recipe is also gluten-free, grain-free, dairy-free, and paleo!
Table of contents
What’s Cassava Flour?
Cassava flour is a gluten-free, grain-free, nut-free flour often used in paleo bread recipes.
It’s made from cassava roots, and it’s high in starch and carbs but a healthier option to wheat flour on a paleo diet.
Cassava flour can also be used to make delicious Cassava Pancakes or Cassava Tortillas.
Is Cassava Flour Keto-Friendly?
Cassava flour is in a grey area on a keto diet. Let me explain why. On its own, cassava flour is a high-starch flour with 26 grams of net carbs per 100 grams.
It’s not too far from coconut flour (21 grams of net carbs per 100g).
As a result, you can’t make an entire bread using only cassava flour without topping 10 grams of net carbs per slice.
But, when used in small amounts and combined with other low-carb keto flours like almond flour, you can make cassava bread with only 5 grams of net carb per slice.
Cassava flour is a healthy grain-free flour that adds lovely real bread flour to your keto baking. So if you are after a swap to almond flour keto bread, try this cassava bread instead!
What’s Cassava Bread?
Cassava bread is a paleo bread recipe to serve as a savory bread for a sandwich recipe or a side to a healthy soup or salads.
The cassava flour bread is naturally dairy-free, but you can add some cheese to add a boost of savory flavor to your low-carb bread recipe.
How To Make Cassava Bread
Here I am going to share two options. First, a keto cassava bread option, using a mix of cassava flour and almond flour. The goal is to enjoy bread that tastes like wheat flour but with way fewer carbs.
Next, a nut-free cassava bread recipe using only cassava flour. This raises the carbs but, if you are only on the look for grain-free or nut-free bread, that’s a good option.
Ingredients
- Cassava flour
- Almond flour – simply replace the amount of almond flour with the same amount of cassava flour if you don’t mind the extra carbs and you only want a paleo bread recipe. Learn how to choose your keto flours.
- Eggs – you can’t make vegan cassava flour bread. It’s way too dense.
- Salt
- Baking powder
- Warm water
- Olive oil
Pick a Savory or Sweet Option
Now, choose some flavoring below. If you want to make a savory bread for sandwich or side, add some:
- Garlic powder
- Italian herbs
Or for a sweet bread to use as toast with chia seed jam, use some of the below:
- Stevia drops or sugar-free erythritol – add 1/4 cup erythritol or 1 teaspoon vanilla stevia drops.
- Cinnamon – add about 1 teaspoon.
Make The Paleo Bread Batter
In a mixing bowl or the bowl of a stand mixer, add all the wet ingredients: eggs, water, olive oil, and beat on high speed until the eggs are lighter in color and foamy.
Stir in the dry ingredients: cassava flour, almond flour, baking, powder salt, and spices, sweet or savory.
Stir gently with a spatula to keep the batter runny and fluffy.
The batter is very liquid, and that’s normal! Don’t try to thicken the batter by adding more flour, or the bread won’t be as light and airy.
Adding Flavors!
This cassava bread use 5 eggs, and some people won’t enjoy the flavor of eggs in their bread.
To cover the egg flavor, you can add in the batter some of the below ingredients, between 1/4 cup to 1/2 cup of:
- Grated cheese like cheddar or Emmental
- Diced ham
- Olives
- Bacon bits
Baking The Bread
Transfer the bread batter into a 5-inch x 9-inch loaf pan lined with lightly oiled parchment paper.
Bake in preheated oven at 350°F (180°C) for 40-45 minutes on the center rack.
To check the baking time, insert a pick in the center of the bread if it comes out clean, you’re done!
Cool down on a rack for a few hours before slicing.
Serving
This cassava bread is delicious to make a low-carb breakfast sandwich or if you didn’t add savory flavoring, a base for toast.
For a sweet breakfast, add some of the below to your bread:
- Chia Seed Jam
- Homemade Sugar-free Nutella
- Natural Peanut Butter
- Grass-fed Butter
- Almond Butter
Storage
This bread contains eggs, and it’s, therefore, better to store in the fridge. It lasts up to 4 days in the fridge or three months in the freezer.
To freeze the cassava bread, slice it first, then place it in a ziplock bag or airtight container and thaw a slice the day before at room temperature.
Rewarm bread in a toaster to add crispy texture.
Frequently Asked Questions
Can I Reduce The Egg Flavor In My Bread?
If you are sensitive to egg flavor in the bread, remove 2 egg yolks in the recipe or use eggs at room temperature, not cold. These decrease the egg flavor in the bread.
Plus, add some spices like garlic powder, grated parmesan, Italian herbs, or a low-carb sweetener of your choice.
More Grain-Free Bread Recipes
Below I listed more low-carb grain-free bread to try:
Almond Flour Pumpkin Bread
Keto Bread Recipe
Flaxseed Bread
Almond Flour Bread
Keto Bread With Yeast
Keto Nut-Free Bread
Keto Garlic Bread
Vegan Keto Bread Loaf with No Eggs
Best Keto Bread Recipe Without Eggs
Did You Like This Recipe?
Leave a comment below or head to our Facebook page for tips, our Instagram page for inspiration, our Pinterest for saving recipes, and Flipboard to get all the new ones!
Cassava Bread
This yeast-free Cassava Bread recipe uses cassava flour and a touch of almond flour to cut the carbs and keep the texture perfectly soft and sliceable for sandwiches. Bonus, this cassava flour bread recipe is also gluten-free, grain-free, dairy-free, and paleo!
Author: Carine Claudepierre
Prep: 15 minutes mins
Cook: 45 minutes mins
Total: 1 hour hr
Yield: 16 Slices
Serving Size: 1 slice
4.96 from 320 votes
Ingredients
US Customary – Metric
- ¾ cup Cassava Flour
- ¾ cup Almond Flour or more cassava flour for nut-free
- 3 teaspoons Baking Powder
- 5 large Eggs at room temperature!
- ¼ cup Olive Oil
- ¼ cup Lukewarm Water
- 1 teaspoon Salt
- 1 teaspoon Garlic Powder
- 1 teaspoon Italian Dried Herbs
Topping
- 3 tablespoons Everything Bagel Seasoning
This recipe may contain Amazon or other affiliate links. As an Amazon Associate I earn from qualifying purchases.
Instructions
Preheat oven to 350°F (180°C). Line a 5-inch x 9-inch baking loaf pan with parchment paper. Slightly oil paper with olive oil. Set aside.
In a bowl of a stand mixer or large mixing bowl, beat all the wet ingredients: eggs, olive oil, water. Beat with the whisk attachment or a hand mixer on high speed for 90 seconds or until light, fluffy, and whiter in color.
Using a spatula, gently fold in the dry ingredients: cassava flour, almond flour, salt, and spices of choice – garlic powder, Italian herbs, or skip if you don't want a savory flavor in the bread! The batter should be thin and runny. That's normal.
Pour the batter into the prepared loaf pan and sprinkle Everything bagel seasoning on top of the bread.
Bake in the center rack of the oven for 40-45 minutes or until golden brown on top and a pick inserted in the center comes out clean.
Cool it down immediately on a rack, avoid big differences of temperature between oven and room, or the bread can deflate slightly.
Cool down for 3 hours before slicing.
Storage
Store in the fridge for up to 4-5 days or freeze slices in ziplock bags for up to 3 months. Thaw at room temperature the day before and rewarm in the bread toaster.
Want My Kitchen Equipment?
Tried this recipe?Mention @sweetashoneyrecipes
Serving Size: 1 slice
Yield: 16 Slices
Serving: 1sliceCalories: 101.9kcal (5%)Carbohydrates: 6g (2%)Fiber: 0.7g (3%)Net Carbs: 5.3gProtein: 3.2g (6%)Fat: 7.5g (12%)Saturated Fat: 1.1g (7%)Polyunsaturated Fat: 0.7gMonounsaturated Fat: 3gTrans Fat: 0.1gCholesterol: 58.1mg (19%)Sodium: 247.4mg (11%)Potassium: 22.9mg (1%)Sugar: 0.4gVitamin A: 84.4IU (2%)Vitamin B12: 0.1µg (2%)Vitamin C: 0.3mgVitamin D: 0.3µg (2%)Calcium: 72.4mg (7%)Iron: 0.9mg (5%)Magnesium: 2.1mg (1%)Zinc: 0.2mg (1%)
About The Author
Carine Claudepierre
Hi, I'm Carine, the food blogger, author, recipe developer, published author of a cookbook and many ebooks, and founder of Sweet As Honey.
I have an Accredited Certificate in Nutrition and Wellness obtained in 2014 from Well College Global (formerly Cadence Health). I'm passionate about sharing all my easy and tasty recipes that are both delicious and healthy. My expertise in the field comes from my background in chemistry and years of following a keto low-carb diet. But I'm also well versed in vegetarian and vegan cooking since my husband is vegan.
I now eat a more balanced diet where I alternate between keto and a Mediterranean Diet
Cooking and Baking is my true passion. In fact, I only share a small portion of my recipes on Sweet As Honey. Most of them are eaten by my husband and my two kids before I have time to take any pictures!
All my recipes are at least triple tested to make sure they work and I take pride in keeping them as accurate as possible.
Browse all my recipes with my Recipe Index.
I hope that you too find the recipes you love on Sweet As Honey!
