21 Day Sugar Detox Blender Bread! (Grain, Dairy, Soy, Sugar Free, Low Carb & Paleo)


Hey guys! Based on the popularity of my  Paleo Honey "Wheat" bread recipe from my book "Every Last Crumb" I thought it would be fun to create for you a Sugar Free Version!  Many of you (like myself) seem to be doing sugar free right now because… its January and thats just what we do! haha

This bread is pretty delicious. However of course as to be expected it is not sweet and leaving out the sugar does change the texture a tiny bit for the original version, its a bit less fluffy and a tiny bit more dense. But its still yummy and will fulfill a bread craving.

If you are on the candida diet and allow stevia (which I do!) You could probably add a few packets of powdered stevia or some liquid to taste to sweeten the bread beautifully. BUT Since I wanted this recipe for work for both the 21dsd people I left out all sweetener! This way the recipe will work for many of you!

21 Day Sugar Detox Blender Bread! (Grain, Dairy, Soy, Sugar Free, Low Carb & Paleo)


  • 5 Large Eggs
  • 1 Jar of Creamy Almond Butter, Cashew Butter or Peanut Butter.
  • 2 1/2 Tablespoons of Lemon Juice
  • 1 teaspoon of cinnamon
  • 1 1/4 teaspoon of Baking Soda or Powder
  • 1 Tablespoon of Vanilla Extract
  • 1/2 teaspoon of Salt


  1. Preheat oven to 375 degrees and line a loaf pan with parchment paper.
  2. Place your eggs into the blender and process on high for about 30-40 seconds.
  3. To the blender add the almond butter, lemon juice, baking soda, salt, cinnamon and salt. Blend for another minute or so until smooth.
  4. Pour batter into parchment lined loaf pan (you may need a spatula to help get all the batter from the blender). Tap the pan filled with batter hard a few times on your counter to remove any air bubbles. Then bake for 49-51 minutes until a toothpick inserted comes and clean and the bread feels firm to touch.
  5. Let the bread cool fully before slicing for a nice clean slice.

Brittany Angell

9 comments | Leave your own

  1. Lynn Princl

    What size jar of nut butter should this be?

  2. Marjorie Mendez

    Yes, what size jar?

  3. Tawnya Marsh

    Hi! This is the second time I’m making this. First time, fail (I didn’t froth the eggs first and I let it bake for suggested time which basically turned it into an unsliceable rock. Figured I didn’t follow the recipe to a T with the instructions re:eggs.)
    So this time I did, followed recipe to a T. The batter I thought was going to break my vitamix so I kept helping the batter along because I love your recipes and they are always wonderful. I got the batter as mixed as possible but it took several tries to get it “blended” (perhaps the almond butter you use you can post?) I got mine from trader joes. It’s not raw but wasn’t sure that would make a difference. It’s also a 16oz jar and I’m not sure what size jar you used.
    It’s in the oven now however the batter looked extremely thick (Unlike other blender bread recipes I’ve made)
    Is the batter suppose to be thick? Was it hard to mix and come together? Did I use the wrong size almond butter? I’m going to bake it in half the time suggested because I think my oven runs hotter than yours. I’ve found I need to pull recipes out of the oven a little earlier than you suggest.

    Thank you for all of these great recipes. I will continue to make them (even when I run into snags!)

  4. Tawnya Marsh

    So I’m eating a slice now. It was baked in 25 mins. A little dry but still Very delicious. Pretty sure you’ll totally know what went wrong re:my last post. I’d love to make this again, with some helpful tips. Thank you.

  5. Marta Efozie

    I would really like to know the size of that jar 🙂

  6. Leah Jimenez

    Yes, jar size please!!!

  7. Kristen Draughon

    Brittany, you are a divinely inspired genius! This bread is the best paleo bread recipe I have ever made.

    I followed the recipe exactly, using 12 ounces (weighed on my kitchen scale) of Kirkland Signature Creamy Almond Butter from Costco and adding a tablespoon of Wilderness Family Naturals Coconut Syrup as a sweetener. It baked perfectly in 29 minutes.

    Note: For the leavening, I used 1 teaspoon of baking soda and 1/2 teaspoon of cream of tartar.

    The bread is soft, fluffy, tasty, aromatic, and holds together very very well. Thank you for helping those of us who desperately miss BREAD!

  8. Megan Pearlman

    Hi Brittany,

    Also curious about the size of the almond butter jar. I’d love to try this but almond butter is expensive, so I don’t want to waste what I have if it’s not the right amount! Please advise. Thanks!

  9. Rebekah Shaw

    Yes! How much nut butter?? I make my own, I don’t even know what the average “jar” size is anymore?!

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