This macadamia nut bread is buttery, fluffy and very versatile. Tastes just like traditional bread, and has a crusty outer layer and soft inside! Perfect for those following a gluten-free, grain-free, ketogenic, low-carb, Paleo or dairy-free lifestyle.
I’ve made several bread recipes in the past, but none quite as tasty and close to a traditional load as this macadamia nut bread. This recipe definitely takes the cake (bread), when it comes to low-carb and gluten-free breads.
This recipe was inspired by the lady in the documentary “The Magic Pill” who made a load of bread using ground macadamia nuts. I didn’t even know this was a THING. Once I saw how incredible her bread came out, I knew I had to try it.
So I used the macadamia nut idea and decided to experiment a bit until I found the one I liked best. I believe the recipe in the documentary used a large amount of coconut butter. While I do like me some coconut butter, I tried to keep this recipe slightly more affordable. That stuff is upwards of $10 a jar, and you need copious amounts for a loaf of bread!
By the way, if you haven’t seen The Magic Pill, I do recommend it. It’s a cool introduction to the ketogenic diet, especially for those who don’t know much about it. At the time I’m writing this, it’s free on Youtube.
So as I mentioned above, the base of this recipe is ground macadamia nuts. I used 5 oz, which in my case is a whole bag. Simply grind them up in a food processor or blender until they form a nut butter.
If you’re using a blender, you might need to add some liquid to get it to blend fully.
You can start adding in the eggs one at a time until there is enough liquid to blend it all up. Add in the rest of the eggs and blend until well-incorporated. Mix in the coconut flour, baking soda and apple cider vinegar.
Spray a bread pan and add in the dough. Bake in the oven for 30-40 minutes or until the outside is nice and crispy. Allow to cool to room temperature.
I recommend storing at room temperature for 3-4 days, or in the fridge for up to a week. Works perfectly with some butter at dinner time, or for breakfast with some peanut butter or jam!
If you give this macadamia nut bread a try, please let me know what you think in the comments below. Also be sure to follow us on Facebook and Pinterest so you don’t miss a recipe!
Macadamia Nut Bread (Keto, Paleo, Dairy-Free)
Ingredients
- 5 oz macadamia nuts I used the Royal Hawaiian brand
- 5 large eggs
- 1/4 cup coconut flour (28 g)
- 1/2 teaspoon baking soda
- 1/2 teaspoon apple cider vinegar
Instructions
- Preheat oven to 350F.
- To a blender or food processor, add macadamia nuts and pulse until it becomes a nut butter. If your blender does not do a good job without liquid, add in eggs one at a time until the consistency is that of a nut butter.
- Scrape down sides of blender or food processor, and add in remaining eggs. Blend until well-incorporated.
- Add in coconut flour, baking soda and apple cider vinegar and pulse until incorporated.
- Grease a standard-size bread pan and add in batter. Smooth surface of batter and place on bottom rack of oven for 30-40 minutes, or until the top is golden brown.
- Remove from oven and allow to cool in pan for 15-20 minutes before removing.
- Will store in an air-tight container at room temperature for 3-4 days at room temperature, or for one week in the fridge.
35 comments
Just finished watching ‘The Magic Pill’. What a life changing documentary. My wife started on the Keto diet about 3 weeks ago and has seen immediate results. I am way behind her, but now see the enormous advantages of the Keto lifestyle. Your recipe for Macadamia bread was timely as that is what we went looking for after watching the documentary. Thank you.
You’re very welcome. So glad you are both benefiting from this way of eating! Hope you enjoy the bread 🙂
What have you been eating on a day to day basis? I also just watched the docu, and now I’m interested in learning how to eat and cook for living a keto lifestyle.
Hi Dee, if you are interested in starting keto, you can check out my 5 day keto meal plan. Here is the link: https://www.theharvestskillet.com/5-day-easy-keto-meal-plan/
Some other great resources for beginners include:
The Keto Diet, a book by Leanne Vogel
Dr Axe also has a great keto guide here: https://draxe.com/guide-to-keto-diet-for-beginners/
I’ll be posting a guide to keto soon also, so I’ll send you a link to that once it’s available. Hope that helps!
Why does our bread look green at the bottom. I have searched for reasons and can’t find anyone to address this issue. And re you able to answer this question
That sometimes happens because of the baking soda or the coconut flour you used. I’ve had that happen before. It shouldn’t affect the taste or anything. I wouldn’t worry!
I have a question. I like the bread. It’s good. I almost want to put half a banana in it and go all in for a sweet desert bread. I like the texture a lot too. But I’d like a less sweet bread for sandwiches etc. What do you recommend I do to alter the recipe to make it less sweet tasting? I don’t want to change the texture though.
Hi Gina, I’m glad you like the bread. Adding a bit of banana would be great to make this into a dessert bread. I imagine some chocolate chips would work great too! As for sandwiches, the coconut flour has a mildly sweet taste, so you could try experimenting with almond flour instead. Almond flour is less sweet, but a little nuttier tasting. I would try about 1-1.5 cups almond flour in place of the 1/4 cup coconut flour. Let me know how it goes if you try it!
Hi, I made this bread today, although it was very tasty, it had sunk quite severely in the middle. Any suggestions?
Hmm, that’s interesting. I have not had that happen. Did you follow the recipe exactly?
I love this bread. I have an intolerance to yeast so can’t even have gluten free bread I’ve really missed it. Then I watched the magic pill and thought I’d try it out. I’ve made yours twice so far, it’s great. I accidentally used a different recipe a few weeks ago-it was awful!!
I love toasting this and adding some avocado and chilli!!
So glad you love the bread, Donna! It’s definitely a big hit in my house as well 🙂
Many thanks for sharing your macadamia nut bread recipe. Tried it and was surprise how easy it is to make and how well it turned out on my 1st try! Not bad at all for no carbs bread! Definitely work well as bread replacement and to fight off a carbs-craving day! Thank you so much 🙂
Thanks so much Jo! I’m so glad you enjoyed this bread, it’s one of my favorite recipes!
Do you use raw macadamia nuts. Or roasted and salted.
You can use either. I used roasted and salted, but it should not matter since it has to bake anyway.
I LOVE THIS RECIPE! And believe me, I was not expecting to like it. 🙂 I’m new to keto and trying bread recipes and lots of them are disappointing or too greasy with cheese. It really is sort of miraculous how these ingredients come together to make a very satisfying and filling bread. It tastes like a denser corn bread to me. With the batch I made today I added a 2 teaspoons of Swerve and it’s just enough to to turn it towards sweet/savory. I can even say that mine are rising more than pictured here, which again is a pleasant surprise. Thank you for sharing it!
Thank you so much Carolyn! I’m so glad you love the recipe!!
Also wanted to add that I tried making this with almond flour when I found I was out of coconut flour. It does work and is just as tasty — it just takes longer to bake and doesn’t get that crusty rise; it’s just rounded. It also stuck to my pan a little more, but that might have been from using a different Pyrex pan.
Thanks for the feedback Carolyn. I’m glad to know it worked well with the almond flour!
I can’t have eggs but I’m dying for bread. Any substitute for egg?
There is something called a “flax egg”, which involves mixing ground flax seed with water to mimic the texture of an egg. However, I have not tried it myself. Since 5 eggs are required here, I’m not sure it would work ideally in this recipe. I would recommend looking for a bread recipe where you only need 2-3 eggs and try substituting the flax egg there.
I was wondering if I could use pecan nuts instead of macadamia nuts. we have lots of pecans. thanks
Hey there! Yes, you could definitely try it. I have not personally, but I believe they should work the same way, and will add a nice pleasant nutty taste to the bread. Let me know how it goes!
Can I use shop bought macadamia butter? Do I use the same amount? 5 ounces in weight?
Hi Tina, yes you can use store bought macadamia nut butter. The same amount by weight (5 oz as you mentioned) should work.
I bought some macademia nut flour at nuts.com, does that work the same as grinding up macademia nuts?
Hi Pat, yes, that should work just as well!
I am currently in lockdown in the UK following a Candida diet. Said diet offers a paleo bread recipe which is horrid. I stumbled across your recipe above and what a godsend it has been. Thank you so much for bringing some joy back to my eating regime!
You’re very welcome, Laura! So happy you enjoyed the recipe 🙂
I’ve been looking for a good gluten-free bread recipe for years. This one is it!! So wonderful, and someone from Portland, Oregon had just gave me a big bag of fresh macadamia nuts! Thank you so much! Perfect for avocado toast or just alone with my coffee!
Thank you for the wonderful review! I am so thrilled that you love it!
I am trying to convert yo a keto diet and found your recipe. I can’t stand the flavor of coconut but when I was shopping, found almond flour. Fortunately, I saw a different recipe for something else that said to use 4:1 almond to coconut flour. I did that, and I still only made 3 very small loaves (think mini-loaf) of bread. I can’t really see how this could make 1 full loaf. When I make this again (if I do – see blow) I will definitely need to double the recipe, although I need a bigger mixer.
As far as the flavor goes, it definitely does not taste exactly like traditional bread, but I believe that I could get used to the difference. I don’t actually eat a lot of actual bread (more like biscuits and gravy for breakfast), so I will be looking for other similar recipes for biscuits, pancakes, hamburger buns, etc.
It’s me again, and I have to admit that I don’t eat a lot of bread. I never buy it because it spoils before I use it. While I don’t know that I will increase traditional bread usage by making this keto recipe. I did try this bread out making some French toast, and it was really good. I had a loaf left over and I figured I would see what this does with ‘biscuits’ and gravy. I might be looking for a better recipe for biscuits and gravy, but it was delicious enough to eat, and save the leftovers for later.
Hi Robert, thank you for the reviews. I am glad you tweaked the recipe and tried to make French toast, that is a wonderful idea! Best of luck on your keto diet.