Baking With Paleo Cricket Flour

Paleo, Cricket Blueberry Nut Loaf

Being on the Paleo Diet definitely has its challenges…especially when baking! Luckily we found an awesome company called Aketta. They offer cricket flour, an excellent source of vitamins and nutrients. Insects are the most efficient form of protein on earth. With Aketta cricket flour, a little bit goes a long way (a 1/4 – 1/8 ratio to other flour is all you need)! Aside from baking the loaf, we made sure it was 100% Paleo and Whole30 compliant! A traditional loaf may taste good, but it’s far from being good for your body. Here are some health downsides of a traditional non-Paleo loaf:



A traditional loaf is loaded with sugar and artificial sweeteners. This leads to fatigue and migraines. A much better alternative is fruit. In our Paleo, cricket loaf we use real fruit and skip the white sugar!



Once you eat white flour, your body converts it into glucose, and unless you're active, it will be stored as fat. This can contribute to fatigue and bloating. Instead, we use almond, coconut, and cricket flour – a healthy source of protein and fat!


Low Glycemic 

When you eat a typical loaf that contains high amounts of sugar and carbohydrate, your blood glucose level will skyrocket, leading to fatigue. To blunt the insulin response, we use low glycemic fruits, such as berries, with a kick of banana and lemon to enhance the taste. You will no longer have to unbuckle your belt after eating this Paleo, cricket treat!


We understand eating crickets are unusual! That’s why we foolproofed our recipe, to make it seem like you’re eating a traditional loaf, but without the negative benefits! It will keep you energized, feeling regret-free, and most importantly, it’s delicious!


Paleo, Cricket Blueberry Nut Loaf


¾ cup almond flour

¾ cup coconut flour

1/8 (less earthy taste) – ¼ (more earthy taste) cup cricket flour

½ tsp cream of tartar

½ tsp baking soda

4 eggs

½ salted butter- grass fed, melted

¼ cup applesauce

1/3 cup maple syrup

4 tbs. lemon juice

1 tbs grated lemon zest

3 mashed bananas

1 cup fresh blueberries

½ cup chopped walnuts



Preheat oven to 350 degrees. Grease a loaf pan and cut parchment paper to fit inside the loaf pan.

Combine almond, coconut and cricket flour and sift. Set aside.

Combine eggs, cream of tartar, baking soda, butter, applesauce, maple syrup, lemon juice and zest.

Add wet to dry ingredients.

Add bananas to mixture.

Add blueberries.

Sprinkle walnuts on top of loaf.

Bake 50-60 minutes until the toothpick inserted in center is dry and the top is browned.



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