This week's theme on The Great British Bake Off is bread, and to follow in our Primal Bake Off series, I've created an Easy Low Carb Mediterranean Spiced Bread that everyone will love! 

As much as I love our Sundried Tomato and Olive Primal Bread recipe, this one is easier to alter if you wish. Whilst I highly recommend that you include the Mediterranean spices for extra flavour, I fully understand that some people are just after a plain bread recipe instead. And, if that's the case, no problem! Simply take out the Mediterranean spice and replace it with subtle herbs or pepper. Easy peasy.

Regardless of whatever spice/herb you choose to use, this Mediterranean spiced bread will soon become a staple in your kitchen... I'm sure of it! In order to make this recipe low carb (and super easy), I've ditched regular flour and instead, opted for 2 different flours that are packed full of many more health benefits.

Almond flour bread

Almond flour acts as the main flour for this recipe. Not only is it packed full of essential healthy fats, but it's bursting with vitamins and fibre too.

Almond flour is particularly rich in vitamin E, a group of fat-soluble compounds that act as antioxidants in your body. They can also prevent damage from harmful molecules called free radicals, which accelerate ageing and have been known to increase your risk of heart disease and cancer.

As well as almond flour, I've also used a favourite of mine: flaxseed flour. Flaxseeds are also a rich source of healthy fats, antioxidants, fibre and maintain hormone health. They contain protein, lignans, and alpha-linolenic acid (an essential fatty acid also known as ALA or omega-3).

A birds eye view image of a delicious Mediterranean low carb loaf of bread.

Grain-free bread

With zero grains being used within this recipe, it also makes it grain-free to suit the Primal diet.

Whilst we go into detail about the importance of a diet that consists of refined carbohydrates (read all about it in our book, The Primal Cure), we also encourage others to live a grain-free and carbohydrate-free lifestyle for many other health benefits too. Did you know that a grain-free diet can help maintain a healthy gut microbiome, reduce inflammation, boost energy levels, and improve blood sugar levels?

Whilst this recipe is best made with the chosen seeds and spices, please do feel free to experiment with your favourite additions! I love the idea of using your favourite cheese instead of the spices for an excellent lunchtime treat... one the kids will love, I'm sure!

Last but not least, (I'll let you get baking in a minute, I promise) this recipe is incredibly easy to make. No need to knead, prove or get fancy with any dough. It takes just 10 minutes to prepare your ingredients and 35 minutes to cook overall. In fact, it's so easy you can get the kids involved too! I think this low carb bread will make a perfect lunch box addition. What do you think? 

A close up image of a delicious Mediterranean low carb loaf of bread topped with nuts, seeds and dried olives.

Easy Low Carb Mediterranean Spiced Bread

An easy, yet delicious low carb bread recipe that everyone will love! 

 Course: Snack/Lunch
 Prep Time: 10 Minutes
 Cook Time: 35 Minutes
 Total Time: 45 Minutes
 Servings: 10 slices


  • 120g almond flour (I use ground almonds)
  • 5 eggs whisked
  • 69g avocado oil
  • 68g flaxseed flour (ground flaxseeds)
  • 1/2 tsp baking soda 
  • 1 tsp white vinegar 
  • 3 tbsp arrowroot powder
  • Pinch black pepper
  • 1/2 tsp sea salt
  • 1 tsp Piri Piri spice (with no added sugar)
  • 30g seeds and nuts of choice for topping


    1. Begin by preheating your oven to gas mark 4 and line an 8x4 loaf tin with parchment paper.

    2. In a small bowl, add together the whisked eggs, vinegar and oil and mix.

    3. In another bowl, add together the dry ingredients and mix.

    4. Slowly add the wet ingredients to the dry ingredients whilst mixing until combined.

    5. Pour your mixture into the loaf tin and top with any extra seeds and nuts. I've used paprika-spiced nuts, seeds and dried olives. 

    6. Cover your loaf with foil and transfer to the middle of the oven to bake for 20 minutes. Once the timer is up, uncover your bread and pop it back in the oven to cook for a further 15 minutes. Once cooked (a knife should come out clean in the middle), remove from the oven and leave to cool completely before slicing. Enjoy with a dollop of organic butter and keep in an airtight container for 3-5 days! 

      If enjoying after a few days, I recommend toasting a slice for an added extra crunch. 

    Don't forget to pin this recipe to save for later! 

    Psst, if you missed our first Primal Bake Off recipe for biscuit week, then you can grab it here.