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Cassava Bread Recipe

4.74 from 50 votes
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This recipe may contain Amazon or other affiliate links. As an Amazon Associate I earn from qualifying purchases.

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.

Grain Free BreadGrain Free Bread

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.

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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.
  • Salt
  • Baking powder
  • Warm water
  • Olive oil
How to make Cassava Bread

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.

Paleo Bread recipe

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.


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:


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:

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Cassava Flour Bread

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!
Prep: 15 minutes
Cook: 45 minutes
Total: 1 hour
Yield: 16 Slices
Serving Size: 1 slice
4.74 from 50 votes



This recipe may contain Amazon or other affiliate links. As an Amazon Associate I earn from qualifying purchases.


  • 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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Nutrition1 slice
Yield: 16 Slices


Serving: 1 sliceCalories: 101.9 kcal (5%)Carbohydrates: 6 g (2%)Fiber: 0.7 g (3%)Net Carbs: 5.3 gProtein: 3.2 g (6%)Fat: 7.5 g (12%)Saturated Fat: 1.1 g (7%)Polyunsaturated Fat: 0.7 gMonounsaturated Fat: 3 gTrans Fat: 0.1 gCholesterol: 58.1 mg (19%)Sodium: 247.4 mg (11%)Potassium: 22.9 mg (1%)Sugar: 0.4 gVitamin A: 84.4 IU (2%)Vitamin B12: 0.1 µg (2%)Vitamin C: 0.3 mgVitamin D: 0.3 µg (2%)Calcium: 72.4 mg (7%)Iron: 0.9 mg (5%)Magnesium: 2.1 mg (1%)Zinc: 0.2 mg (1%)
Carine Claudepierre

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!

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    40 Thoughts On Cassava Bread Recipe
    1 2
  1. 5 stars
    I loved the texture of this recipe – so substantial and great for a brunch with avocados, tomatoes and eggs – yum! I used baking soda instead of baking powder in the same quantity and it did end up tasting a bit strongly of it as an after taste (luckily I used avocado to mostly disguise the taste). Any idea of a better quantity for baking soda as I’m not sure if I can easily get the powder where I live? I might try with just one or two teaspoons next time? Many thanks for your wonderful recipies!

    • Baking powder is typically a mixture of baking soda, cream of tartar, and cornstarch. So if you can’t find it, you can easily make your own!
      The ratio is 1-2-1, respectively, for baking soda, cream of tartar, and cornstarch.
      If you used just baking soda in this recipe, you’d have four times more than needed!

  2. 5 stars
    I will gladly try all of this and share my thorough review.
    Thank you for your much needed research and useful information. Eating well has been a challenge to some degree but adding your baking products should actually add more enjoyment along with adding the possibility of a healthy variety to a sometimes mundane menu.

  3. 5 stars
    Perfect. Mixed in bowl & my bread maker on the bake setting to cook. Added in 3 tbs sugar & about 1 tbs molasses. Moist & holds together beautifully. Great flavor. Didn’t rise much but perfect for 1/2 size sandwiches. The molasses adds flavor depth & color so it’s not so yellow. Added it to my recipe notebook, so tasty I will be making it again.

  4. I haven’t made this, but am wondering if you could create a recipe like Bon Bee Honey bars, (also called Honey Bunches I think). I love those bars but they’re way over my budget and I want to be able to make my own, perhaps with a little less coconut.

  5. 5 stars
    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.

  6. 5 stars
    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.

  7. 5 stars
    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.

  8. 5 stars
    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?
    Thank you.

  9. 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

  10. 5 stars
    Very easy and delicious. Thank you for sharing.the spices you can add are amazing. Appreciate recipes .
    Thank you 😊

  11. 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.

  12. 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!!

1 2


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