This chia almond low carb bread recipe has a texture just like whole-wheat bread and can be baked as a loaf or as rolls. A perfect everyday grain free bread, this easy recipe is gluten free, Keto and delicious with sweet and savoury toppings. No eggy taste!
Bread. Do you love it as much as I do?
When I first went low carb, I thought I had to give up bread forever as grains are off the menu. Wheat and other grains contain easy-to-digest carbohydrates that the body converts into glucose (=sugar). Eating grains provides a short term energy boost and will spike your blood sugar – whether you choose a white loaf or a “healthy” whole-wheat one. Shortly after, your insulin levels plummet and you’ll feel hungry again.
As Dr Willam Davis writes, 2 slices of whole-wheat bread raise blood sugar higher than 6 teaspoons of table sugar. Read his book Wheat Belly, which explains in detail why we should ditch wheat and other grains – it’s an eye-opener.
So much for the bad news. The good news is, there are plenty of bread recipes using grain free flours. These will not spike your insulin levels the way regular bread does AND they taste absolutely delicious.
I am so happy with this almond flour bread – it might just be my all time favourite. The texture reminds me of a whole-wheat bread. It’s soft, with a tender crunch in the crust.
The secret ingredient in this low carb bread recipe is quark.
What is quark?
Quark is a German cooking cheese, which is made by heating soured milk until it curdles. It is available in larger supermarkets in the UK and Northern Europe. In the US you can get it online or in delis/natural food stores.
Why does quark work so well in this recipe?
Recipes using almond flour can result in a crumbly, dry texture because of the lack of gluten. The quark makes up for this and gives this low carb loaf a wonderfully moist bread-like texture.
Any other benefits?
Yes! Quark makes this recipe also less heavy than other grain free bread recipes, because you use it in place of fats such as butter or coconut oil. With almond flour or almond meal containing plenty of healthy fats on its own, you still get that lovely low carb long-term energy boost.
If you have difficulties sourcing it, you can replace the quark with Greek yoghurt. This will alter the taste slightly, but it would still work well.
Expert tips to make the perfect chia almond low carb bread:
You can use black or white chia, whichever you can get hold of. These awesome superfood seeds are not only packed with nutrients, they also act as a binder. That’s why you only need 3 eggs for this bread. Other recipe use as many as six eggs. Less eggs = zero eggy taste!!!
Psyllium husk provides an extra dose of fibre, which we all need for a well-functioning digestion. It gives the bread more substance and that whole-wheat taste. Check what kind pf psyllium you have – if you want to use psyllium powder, use only 1 1/2 tbsp as opposed to the 3 tbsp stated for the crushed husks.
Both almond flour and almond meal (or ground almonds) work in this recipe. The added coconut flour further improves the bread-like texture and taste.
Important!! I used a small loaf tin (18 x 9 cm / 7 x 3.5 inch) like this one (450ml volume) – it is about half the size of regular loaf tins. Low carb breads tend to be extremely filling as they are nutrient-dense, that’s why this smaller size is just perfect. If you want to use a full-size loaf tin, you would need to double the recipe and increase the oven time by probably around 15 minutes or so.
If you do not have a small loaf tin and don’t want to double the recipe, you can make Keto rolls instead of almond bread. Let the dough rest until the chia and psyllium have absorbed all moisture before you attempt to handle the dough!
Can you freeze this bread?
Absolutely! I like to pre-slice my loaves and pop each slice straight from the freezer in the toaster. This is meal planning the German way – we were brought up on bread and I just NEED to know I can have a sandwich when I feel like one!
The sunflower seeds are optional. Any other seeds would work just as well – sesame seeds or pumpkin seeds, for example.
Next time I make this bread, I want to try to separate the eggs and whisk the egg whites, then fold them in last. This way you may get an even fluffier and lighter result.
Ready to try out some more keto bread?
I have plenty of coconut and almond flour bread recipes on the blog. Check out my rustic Paleo bread with seeds, this soft fluffy flaxseed bread with coconut flour or this lusciously chewy-crunchy low carb garlic bread.
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Everyday Low Carb Bread
Note: The servings slider only changes the first amount in each line and not any subsequent amounts. Please make your own calculations where necessary. ***As an Amazon Associate I earn from qualifying purchases.
Ingredients
- 250 g / 1 cup quark (use Greek yoghurt as an alternative)
- 3 eggs
- 1 cup / 100g almond flour/meal or ground almonds
- 2 tbsp / 12g coconut flour
- 3 tbsp / 18g psyllium husks 1 1/2 tbsp if using psyllium husk powder)
- 3 tbsp / 30g chia seeds
- 1/2 tbsp / 6g baking powder
- 1/2 tsp / large pinch salt
- 2 tbsp / 15g sunflower seeds optional
Instructions
- Line a small loaf tin (450ml capacity) with parchment paper.
- In a bowl, mix the eggs and quark with an electric mixer until smooth.
- Add the almond flour/ground almonds, coconut flour, baking powder and salt. Mix until fully combined.
- Last, add the chia seeds and psyllium husks. Add the sunflower seeds if you're using them.
- Fill the dough into the loaf tin and let it rest for 15 minutes so the psyllium and the chia can absorb the liquid. Sprinkle sunflower seeds on the top.
- Preheat the oven to 170 Celsius / 340 Fahrenheit.
- Bake for around 45 minutes or until the top is lightly browned and a knife inserted comes out clean.
Video
Notes
Nutrition
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Jennifer Tarnowski says
Can I use sour cream in place of yogurt? I don’t have yogurt on hand but I have sour cream.
Katrin Nürnberger says
You would be adding a lot more fat so it’s possible that the texture would be heavier. But it could work!
Rosina Villella says
Hi your bread sounds lovely but I can’t stand eggs in bread. What do you suggest?
Katrin Nürnberger says
This bread does not taste of eggs. However, you should check out my Keto Bread Made Easy Ebook which contains 8 egg free bread recipes.
Geo says
Hi, have you tried beating the egg whites and then mix them with the rest of the ingredients? If yes, did it make any difference? I will try to make this bread and i’d like to know if it’s better this way. Also, if i add yeast will it make any difference? Thanks!
Katrin Nürnberger says
I think you can do either. Stiff egg whites folded in last will result in a fluffier texture – I have just done this in my new . And I have made my with and without yeast. There’s room for experiments with every recipe, that’s what makes baking so exciting 😉
Lianne byrne says
What could I use as a substitute for the coconut flour?
Katrin Nürnberger says
You could replace it with 3x more almond flour. Coconut flour is very absorbent, that’s why you need more almond flour.
Online Spanish Teacher (FB, Handy Music & Language Services) says
What if I don’t have yogurt? Can I use almond milk? What do I do? I have the other ingredients. I’m dairy-free. What to do? Thanks.
Katrin Nürnberger says
I recommend that you try coconut yogurt instead, that would be the closest alternative. Almond milk is more liquid, so if you tried that substitution, I would use less of it to stick to the same wet/dry ratio. Maybe also add a little more baking powder.
Anne Downey says
Absolutely gorgeous. Have tried several low carb bread recipes which often taste very almondy. This TASTES LIKE BREAD!!! Yes it’s denser but you eat less as a result. This will be my go to bread from now on.
Thank you.
Sian L says
Great recipe but keep getting a doughy/wet/undercooked middle, even if I bake for 20 mins longer. Any suggestions? Thanks
Katrin Nürnberger says
Make sure you measure in grams/ml if possible and not in cups – it’s much more accurate. Sounds like you need to reduce the liquid in the recipe by a bit 🙂
Mary Ellen says
What may I use as a substitute for psyllium?
Katrin Nürnberger says
You could try ground flaxseed, but make sure that the consistency of the dough is the same as in my video.
Maryanne Treacy says
Best bread I have made. Tastes great. It rose perfectly only problem was after cooling down it sank. What is the best thing to do when it’s out of the oven.
Katrin Nürnberger says
You could probably keep it in the oven a little longer to prevent this from happening.
Andreas says
Dear Katrin – what a lovely recipe! I have tried one variation with great success: I used only half of the Almond flour and substituted the other half with ground Oat Fiber. Added some caraway seeds and viola – somehow there is a sourdough flavor profile that we love! Greetings from Singapore, Andreas
Annie says
can you use an egg substitute ?
Katrin Nürnberger says
I don’t recommend it for this recipe. Low carb bread without egg has a very different consistency. I have a few good egg free bread recipes in my Keto Bread Made Easy cookbook.
Nihal says
Can we leave out psyllium husks? Or maybe substitute with flaxseed?
Katrin Nürnberger says
You could try substituting with flax.
Detelina says
Hi, Katrin!
I’ve tried quite a few of your recipes and they are all great. This bread is one of my favorites! I use whole, raw almonds, which I grind in a blender and the bread looks and tastes fantastic – like wholegrain artisan bread It’s just that 200 grams of raw almonds yields about one and a half cups of ground almonds (almond meal). Is this ok or should I increase the amount so that I have two cups of ground almonds?
I also wanted to ask if it is possible to use coconut oil instead of butter and a mix of almond and coconut flour? How will that affect the nutrition facts ?
Thank you in advance for your reply.
Katrin Nürnberger says
It sounds like your almonds are coarser than the ones I buy, because they are heavier. I would compare the texture of the batter to mine in the video and make sure it’s as similar as possible. I think you may need to use a little more in grams.
Marcia says
I am avoiding dairy, can coconut yogurt be used instead?
Katrin Nürnberger says
Hi Marcia, other readers have done this with good results.
Goranka Novarlic says
My favorite super tasty bread recipe baked almost every week.
Charlene says
Can I put yeast in the bread to make it rise as it came out very dense and flat in my loaf pan. Will it compromise the nutritional value or the integrity of the bread? If it’s okay, how much yeast is needed?
Katrin Nürnberger says
Yes, you can use yeast. Check out how I use the yeast in this keto focaccia and use the same amounts. The rise of your bread was probably affected by one of the following things: not using room temperature ingredients / old baking powder. Also, if you use a regular size bread tin it will come out rectangular rather than tall like mine.
Grace says
I tried it last night, it was super easy, very different to sour dough bread, the kids tasted it this morning and ate it with butter and home made strawberry jam. So I am happy. I used Greek yoghurt instead of quark as I couldn’t get it easily. Thanks very much!
Tara says
I want to try this recipe but I am allergic to nuts any substitutes you recommend?
Katrin Nürnberger says
You could try using a 50/50 mixture of sunflower seed flour and sesame seed flour.
Gabs says
How does this bread do with freezing? Thinking of making two loaves and freezing one for later.
Katrin Nürnberger says
It freezes very well.
Sonia says
Dear Katrin,
I’ve tried many keto breads but I always come back to this one. For me it is the best by far ! I make sandwiches with cream cheese and smoked salmon for my lunch box and it’s soooooo delicious. I double the quantities in order to have nice bread slices for my sandwich. I live in Switzerland so it’s easy to find quark here but with greek yogurt, it works perfectly as well.
Katrin Nürnberger says
That’s so good to hear! I’m proud it made it into your favourites 🙂
D. Fox says
Been looking for a GOOD low carb bread, and this one looks awesome, it’s in the oven now…..fingers crossed!
Katrin Nürnberger says
Hope you liked it! Let me know 🙂
Matthew says
HI Katrin! Looks great. Is the nutrition per 1 medium slice of bread or…?
Katrin Nürnberger says
Nutrition is per 1 slice of low carb bread, assuming 12 slices.
Liane says
Hi please can you help I made the bread it looks awesone rose perfectly. My only problem is it is slightly purple in colour.
Katrin Nürnberger says
It’s the psyllium brand you used. Some brands turn purple. It does not affect the taste though! I have used BonPom, Green Origins and Just Naturals without issues and the NOW brand in the US also works well.