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 ½ tablespoon as opposed to the 3 tablespoon 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
from Sugar Free LondonerNote: 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 ½ tablespoon if using psyllium husk powder)
- 3 tbsp / 30g chia seeds
- ½ tbsp / 6g baking powder
- ½ 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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Priscilla
Delicious. Looks and taste like a normal bread. Quick and easy in the airfryer 45 minutes at 160C.
Joan
We are not keto but wish to keep carbs down. Really enjoy this bread. As others have said, it is a moist bread but it keeps well and freezes well. Thank you for such a tasty and easy to make bread.
Toks
Recently stumbled across your website. This is the second recipe I’m making. This low carb bread is real deal!!! So glad to have found the perfect replacement for commercial bread. Weighing the ingredients and following instructions reproduces this amazing result. THANK YOU!!!
Nigel
Hi
When I change the INGREDIENTS
becasue i want to make more, the cups / tbsp change BUT Grams does not?
Katrin Nürnberger
Yes, I do mention in the recipe card that only the first set of numbers can change. You have to make your own calculations for grams.
Michelle
Brilliant recipe! Delicious! I am not getting that beautiful rise that is shown in the pics, though. Any tips on where I may be going wrong? Using greek yoghurt instead of quark, but otherwise following recipe as is.
Katrin Nürnberger
Are you using a small bread tin like the one I use? If you are using a full sized one the bread will be flatter. Apart from that, room temperature ingredients and fresh baking powder are my best tips. I don't think the yoghurt versus the quark makes a difference.
Sharon
Tried for first time yesterday. Although I do use your recipes quite often and always pleased with results.
Delighted with the results of this recipe, toasted tastes good too. Thank you for all your recipes it makes life so much easier knowing there is a trusted site for good food. Thank you
Gabriela
Hi Katrin,
Thank you so much for the recipe - it was so easy to follow and the result was great. My first attempt was yesterday evening, the loaf looked and smelled absolutely Devine. Left the bread out overnight as it was still warm, yet when we cut it this morning there were lots of green spots on each piece, almost like mould but it wasn’t. Would that be a possible reaction of the baking powder and the yoghurt/ almond flower/ eggs? Secondly we’ve tried it but the taste was more of a cake than a bread - I guess the combination of coconut flour eggs yoghurt and baking powder would give that sort of flavour. I can’t see an option to attach a photo but happy to send you some if you think you’d like to see the green stuff.
Katrin Nürnberger
Hi Gabriela, why don't you send me an image via email? You can reach me on katrin@sugarfreelondoner.com. I have never heard of an issue like this.
Renee
As with all bread loving low carbers, bread is the thing I miss the most. Not only because I love bread, but also for the convenience of a quick meal. I have bought and made countless awful unsatisfying bread substitutes, but thanks to the genius of Katrin, I now have a delicious low carb bread. I am in heaven! Making low carb jam now to go with it LOL. Baking note : I used Greek yoghurt as quark is unavailable where I live. I also doubled the recipe and baked for 1 hour and it came out perfectly. Thank you Katrin! All your recipes which I have tried have been great!
EJ
Can I sub the almond flour/meal for a different kind? Like maybe oat flour? I cannot use the almond & I cannot use 'regular' flour so I am wondering the substitute options.
Katrin Nürnberger
I have never tried using oat flour in this recipe. I know that a mixture of sesame seed and sunflower seed flour always works well as a 1:1 substitute for almond flour.
EJ
Well, I have only just today been able to get around to making it and I went ahead & used the oat flour I have. I will let you know if/how it works! If it doesn't work, I will definitely try the flours you suggested next time. Thank you!
Zoe Vaughan-France
Hi Katrin,
I can’t eat chia seeds as they really irritate my gut, can I omit them and if so should I use something instead? I can’t eat quinoa either!
Thank you so much.
Katrin Nürnberger
Hi Zoe, I would replace it with ground flaxseed. Do let the dough sit for a while and check whether the consistency is the same as in the video and images.
Erin
I haven't tried this recipe yet because I would love to know if the quark makes the bread taste cheesy. I have a strong aversion to all things cheese and can't even tolerate 'fat' head doughs. I know I can substitute for Greek yogurt but I don't like it either.
Katrin Nürnberger
Quark does not taste like cheese, more like yoghurt. It is very neutral. I hope you'll try the recipe - it has a really nice texture. Or, for a bread without egg and quark (or yoghurt), try my vegan keto bread.
Sean
Hi Katrin, tried your recipe today and messed up by adding 9gm of psyllium powder, I thought half of 18gm should work. I was wrong, bread turned nicely brown and checked with baking thermometer and inside temp was 195°F.
After cooling and slicing, found inside was not baked. Also used Greek yogurt and ready to bake another one with 3 tbsp of pysillium husk.
Please advise.
Good-day.
Katrin Nürnberger
Hi Sean, psyllium expands a lot and is essential for the bread to have a fluffy bread texture. Next time, use the full amount as recommended in the recipe and you should be fine. Greek yoghurt works well in place o the quark. Let me know how the next loaf turns out!
Nana
By far, THE BEST low carb bread I have ever tried!! This is pure alchemy!
Katrin certainly knows her ingredients, and the proportions are masterfully constructed. I don't mean to be overly complimentary-- but when on a low carb diet, one of the hardest things to give up is bread.
This feels like bread, tastes like bread, chews like bread.
I made this only yesterday-- half a loaf is gone. This recipe is a keeper!
So. Many. Thanks!
Katrin Nürnberger
Thank you so much for your kind words! Happy you like the bread.
Chinwe Nnachetta
Thanks for this recipe. I made it first with sunflower seeds and I'm trying sesame seeds this time ( it's still in the oven as I write!) It's great to be able to eat bread even on a low carb diet.
Katrin Nürnberger
So glad you are enjoying the bread.
Matthew Baugh
I have made this a few times now ... the first time I didn't read the physillium husk advise (half if you're using powder) it came out so brown that it looked like a malt loaf ... tasted really good though. The next couple of attempts I measured everything really carefully. I've used Greek full fat, low fat and also quark ... it turns out looking exactly like the picture but the texture inside stays slightly wet. I don't want to cook it too much longer as the crust is already dark. Can anyone tell me where I am going wrong. I am so looking forward to getting it right.
Katrin Nürnberger
Hi Matthew, I would recommend that you simply put aluminium foil over the top and continue baking for longer. This will prevent the crust from burning.
Jen Lennox
Made a small loaf but it took over an hour to cook and my oven is hot. Today I’m cooking double recipe and it’s been in the oven on 170 for 1hr and 20 mins so still not cooked!!
Any advice. The loaf was fab!!
Katrin Nürnberger
Hi Jen, glad you like the bread. Ovens can differ, and even altitude has an impact on the baking length. Also, when you cook something on a low shelf it will take longer than cooking on a higher shelf. As long as the bread is done and tastes good, I wouldn't worry about it too much.
Luisa
Hi, I’ve just tried this recipe and am impressed as it’s easy and tasty. Is the carbs per portion net carbs, please? Not sure as you’ve put “total carbs” and spelled “fiber” instead of fibre. In the U.K. we usually have the fibre deducted already, so thought I’d better check. Thanks.
Katrin Nürnberger
Hi Luisa, it's total carbs minus fibre, 6.3 - 3.9g = 2.4g net carbs per slice. Hope that helps!