Cassava Bread Recipe (Low-Carb)
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!
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 keto 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.
- 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.
- 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.
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
- 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.
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 keto breakfast, add some of the below to your bread:
- Chia Seed Jam
- Homemade Sugar-free Nutella
- Natural Peanut Butter
- Grass-fed Butter
- Almond Butter
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:
Did you try this paleo cassava bread recipe? Share a comment or review below!
Want My Kitchen Equipment?
- 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
- 3 tablespoons Everything Bagel Seasoning
- 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.
- 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.
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Ingredients:Almond FlourCassava Flour
Meal Types:Side Dish
Preparation:Under 20 Minutes
The recipes, instructions, and articles on this website should not be taken or used as medical advice. The nutritional data provided on Sweetashoney is to be used as indicative only. The nutrition data is calculated using WP Recipe Maker. Net Carbs is calculated by removing the fiber and some sweeteners from the total Carbohydrates.
You should always calculate the nutritional data yourself instead of relying on Sweetashoney's data. Sweetashoney and its recipes and articles are not intended to cure, prevent, diagnose, or treat any disease. Sweetashoney cannot be liable for adverse reactions or any other outcome resulting from the use of recipes or advice found on the Website.
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I love this bread!!! The texture is fabulous! I did not want a savory loaf this time so I omitted the garlic powder and Italian herbs and added 2 tsp. of a sugar alternative (granulated stevia and erythritol). The taste was wonderful!
Thank you so much for this recipe.
Hello, if not using almond flour how much should I add of cassava flour? Thank you
The same amount, they are fairly easily interchangeable.
Can we use egg yolks only instead of the whites due to intolerance or do you have any other suggestions?
No it will be too dry I am sorry
Can I use energy-g egg replacer as I am also allergic to eggs?
No, sorry but it won’t work here the bread come out ultra packed and dense.
Thank you for a very simple but meaningful recipe. If you understand the main concepts, your imagination is unlimited. I am Ukrainian living in Thailand. The culture of bread making is not common here, the bread you can buy in supermarkets is highly overpriced and the quality is very appalling. Only young middle-class generation consume this low quality surrogates.
I made an experiment, mixed 50% of cassava flour (practically no protein content) with 50% of dried and grounded Tempeh (protein content is about 20 to 30 %. You cannot teach the Indonesians how to make a perfect Tempeh (I learned from them when had a contract there), but the you can add this highly nutritional product to whatever you like.
This is just a particular case of something great that is emerging.
You can work with cassava leaves, which is a rubbish usually disposed in tropical countries. It costs negatively here (ah, terrible smell and the dumping costs) but the raw protein content is about 15-20%. Just need to be very careful of cyanotoxins in cassava, especially in trunks and leaves, The poisoning can be lethal. Fortunately, Tempeh fermentation with Rhisopus oligospores can remove the residuals of cyanotoxins left after drying and boiling and make this superfood very save.
Really enjoyed this recipe! Tastes great! But sorry…. couldn’t wait 3 hours to cut! 🙂 do you have a grain free recipie that makes a full size sandwich bread? Most I have found are only half as high as regular bread.
Sure try my almond flour bread recipe
This bread is delicious and I found it very easy to make. It was however, gritty in texture. Can you advise why this might be?
Hi, my batter was thick and sticky as opposed to thin and runny like the recipe said. I measured everything accurately. What do you think caused that and how can I fix it? Thank you!
It looks like you either added too much flour, or used a coarse almond meal that is more liquid absorbent or used smaller eggs. Always measure flour by filling the cup, sweep top and don’t over pack flour in the cup. I hope it helps
What can you substitute for the eggs? Would chia or flax “eggs” work?
Unfortunately, the recipe won’t work egg free.
Very easy and delicious. Thank you for sharing.the spices you can add are amazing. Appreciate recipes .
Thank you 😊
Does this need to be kept in the fridge or can it be room temp stored
Yes, the bread contains eggs so it must be stored in the fridge
Thank you for your creative creations. I was so excited when I found cassava flour since my options on the AIP diet were very limited. Over time, however, I have realized that cassava lowers my thyroid. This is apparently not the case for everyone I know, but still something to watch.
You have laid down the gauntlet! I’m gonna figure out how to make a fluffy vegan cassava bread! Thank you for the recipe. I have two gluten free nieces and I’m excited to make this!!
What is the weight of cassava flour if only using cassava and without using cups – I find weighing cassava my recipes turn out better – THANKS!!
Click the metric button to convert the recipe in grams. Enjoy!
Would you mind telling what brand cassava flour you used? Recipe looks great!
I used the Kroger Simple Truth brand last night and it is half the price of Bob’s Red Mill. However, as always Bob always delivers.
you can use any brand I am buying a local New Zealand brand not sold worldwide so it won’t help much but I heard good things about Bob Red mills
The best GF/Paleo bread ever.
Thanks for sharing.
Thank you so much!
I really love your recipes. I made this bread with 2 tbsp of Swerve and 1 tsp of cardamome; it reminds me of the taste of pulla bread. So delicious and the texture is incredible. Thank you for your incredible recipes!!!!
Have you ever used sesame seed flour to bake with? If so please give us a recipe.I love your blog and the recipes are great.
Not yet sorry for that