My recipe for grain-free banana muffins has been very popular, so I am posting another low carb recipe I enjoy making in our home!
This particular honey bread recipe features coconut flour instead of nut flour.
Using coconut flour to make baked goods results in a consistency similar to Sara Lee pound cake. When I was in grade school, my breakfast was sometimes a slice of Sara Lee pound cake topped with peanut butter.
This was not an ideal healthy breakfast, by any means. But, I do have a soft spot for the soft, spongy texture of pound cake even to this day!
If you love pound cake as I do, chances are you will like this honey bread. It is a wonderful alternative to the typical wheat based pound cakes. T
This recipe does have a hint of coconut flavor, but it is not overwhelming and does not detract from enjoyment of the texture and overall flavor of the bread.
This honey bread does not get completely brown on top like wheat based pound cake, but the texture is quite similar.
It is very low carb and unbelievably filling!
Note that when I originally created and published this recipe in 2010, I used raw honey as the sweetener. Since then, I’ve learned via research that using honey for baking is not ideal nor even traditional. In fact, heating honey is considered toxic in Ayurvedic cooking.
Thus, I now make this recipe using “date honey”, known commercially as date syrup. Like raw honey, date sugar and syrup are on the “allow” list for the full GAPS diet, AIP or Specific Carbohydrate healing diets.
An important caveat is that the GAPS Intro diet does not allow dates.
If you are not on one of these diets, then feel free to try maple syrup.
I LOVE a slice of this honey bread with some healthy peanut butter on top (this is our favorite brand). My husband and kids like a slice with a big slab of butter and a bit of raw honey.
Paleo Honey Bread Recipe
Easy recipe for grain free, Paleo honey bread that tastes just like Sara Lee pound cake without all the carbs and sugar.
Ingredients
- 6 eggs preferably pastured or free range
- 5 Tbsp butter melted, preferably grassfed
- 6 Tbsp coconut milk or whole dairy milk
- 6 Tbsp date honey
- 1/2 tsp sea salt
- 1 tsp vanilla extract
- 1/2 cup coconut flour sifted
- 1/2 tsp baking powder
Instructions
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Whisk together the eggs, butter, coconut milk, date syrup, sea salt, and vanilla.
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Mix coconut flour and baking powder in a separate bowl and then sprinkle this dry mixture in with the wet ingredients a bit at a time.
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Once everything is mixed, keep whisking until the batter is very smooth with no lumps. This may take a few minutes.
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Pour into a glass loaf pan and bake at 400 °F/204 °C for 20-25 minutes or until loaf starts to slightly brown on top.
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This recipe makes 1 medium honey bread loaf, 12 muffins, or 24 mini muffins. Cover leftovers on the counter and refrigerate what you won’t eat in 2 days in a sealed container.
Just like everything on your website, these were absolutely amazing! Skipped the Stevia, added a big slab of raw butter at the end…heaven! Thank you!
where are the nutrition facts on this recipe? I would have appreciated having them included
This recipe was published in 2010 … there was no ability to have nutrition facts as part of the recipe schema at that time. Sarah is going back and adding them as she can … however, calculating it takes about an hour per recipe and there are nearly 500 recipes on this site, so you can appreciate the task of redoing hundreds of them. She does the best she can while balancing writing new content every week and answering the hundreds of questions that she gets! – Nicole
Hello Sarah,
I thoroughly enjoy your blog posts. One thing I wanted to bring up is honey should never be used in baking since when honey is heated it becomes very toxic and it is hard for the body to excrete.
Sorry, I saw your last comment on honey only after I posted mine, pls ignore
Hello…good stuff. Thanks.
I have read many times that eating heated honey is not healthy. Yet I consistently see baking recipes on those vary same sites which include honey. What’s the bottom line on eating honey that has been heated or baked?
Oh, I just saw your June 8, 2016 post to Sarah White. Thanks
Some recipes on this site from many years ago had honey in them because it was before I researched the subject and found out it wasn’t such a good idea! My favorite sub for honey in these instances is date syrup.
Oh boy! I should have read the remarks! I used honey. This doesn’t look like it will ever cook. Please fix this recipe for others. Thanks.
Love this recipe, but was wondering in light of your more recent article on the dangers of cooked honey if you have adapted it yet?
I need to fix this recipe and not use honey! Thanks for the heads up … maple syrup or yacon syrup would be the likely candidates for substitution, but I have not tested it yet.