My PCOS Kitchen - Paleo Low Carb Sandwich Bread - A delicious gluten-free, dairy-free and sugar-free bread that is perfect for sandwiches or toasts!
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5 from 1 vote

Low-carb Gluten-Free Sandwich Bread

A moist and fluffy low-carb, low-calorie, gluten-free sandwich bread
Prep Time 15 minutes
Cook Time 30 minutes
Total Time 1 hour 15 minutes
Servings 10 slices
Calories 106kcal
Author Mira


Dry Ingredients

Wet Ingredients


  • Preheat your oven to 150C/300F.
  • Line a small 9''x4'' loaf pan with parchment paper.
  • Separate the egg whites and egg yolks in two different bowls.
  • Beat the egg whites until peaks form. Set aside.
  • In a separate bowl add the dry ingredients and mix.
  • Add the honey, almond milk, lemon juice and cashew butter to the egg yolks. Beat with your hand mixer.
  • Add the dry ingredients to the wet ingredients and beat until incorporated.
  • Add half of the egg whites and beat. Add the other half and beat until combined. Try not to over mix the batter as we don't want the egg whites to fall.
  • Pour the mixture into the loaf pan and tap on the counter to flatten out the batter.
  • Bake in the oven for 30 minutes or until a toothpick inserted in the middle comes out clean.
  • Take it out of the pan and let cool for 30min-1hour.


Wrap in saran wrap or put in a plastic bag and refrigerate. Will keep for 5-6 days.
I used a small loaf pan, about 9"x4".
You can double this recipe and make it in a bigger loaf pan, just bake it for a little bit longer!
You can substitute the cashew butter for almond butter!
You can also substitute the GF flour for coconut flour!


Serving: 1slice | Calories: 106kcal | Carbohydrates: 7.55g | Protein: 3.91g | Fat: 7.2g | Saturated Fat: 1.27g | Cholesterol: 37mg | Sodium: 249mg | Fiber: 0.9g | Sugar: 2.69g | NET CARBS: 6.65g