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 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 ½ tbsp 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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Rose says
Hi Katrina hate the smell of whole eggs in breads but i'am ok wth using only egg whites, I believe the bread will rise more wth the whites, please tell me what you think?
Katrin Nürnberger says
Yes, this recipe should work with just egg white.
Di says
Hi, I’ve just tried making this bread for the first time and like all other breads I have real trouble getting any rise out of it. What am I doing wrong please?
Katrin Nürnberger says
Hi Di, you need to follow all the tips listed in the post. The most important are to test your baking powder is fresh and to use room temperature ingredients.
Irma says
Hi, Katrin!
I finally tried this recipe, and doubled all ingredients (except salt) cuz I wanted to use a larger loaf pan. It came out good—good texture, good taste, cuts well—but it’s brown, like rye bread. It doesn’t look anything like your picture. What did I do wrong? Too much psyllium powder, maybe? (I used 3 tablespoons.). Or could it be the brand I’m using —it’s a brownish color.
Katrin Nürnberger says
I think maybe you used the dark chia seeds and not white? That could be the reason for the difference in colour. I'm not aware that psyllium brands differ much in colour.
Irma says
Thanks, I’ll try the white!
Gabriela says
I love this bread! I bake it almost everyday for me and my mom. I'ts soo tasty and filling!
I only have a question; what are the dimensions and weight of one slice that you calculated nutrition for?
Katrin Nürnberger says
I did not weigh the slices - I calculated in the basis of 12 equal slices.
Eva Muhlhause says
Tastes very similar to Soda Bread, thank you so much, my breakfasts have just become a lot easier. I'm going to freeze this loaf tomorrow in 2 slice portions.
Joyce Van der meer says
Love this bread!!! Finally a bread I love this is fantastic, many thanks again, made today with some of your lemoncurd ontop, just wow!!!!! I made it with Greek yoghurt and it worked amazingly
Terry Gregory says
Love your bread. I usually make it with Sunflower Seeds but when I went to the grocers the other day I picked up Sunflower Kernals instead. I like your bread with or without the Sunflower seeds but prefer to follow the original recipe when I can.
Can I use the Kerals instead of the seeds?
Katrin Nürnberger says
You could replace the sunflower seeds with pretty much anything you like 🙂
Karen says
This is a wonderful bread -- the taste, the way it handles - (I love how neatly it slices, and the sturdiness of the slices) - and I really appreciate how quickly and easily it comes together. Thanks!
Katrin Nürnberger says
So glad you like the bread!
Ollie says
Loved this recipe. Thanks so much. I used Greek yoghurt and separated the eggs - folding in the beaten whites as a last step. It was lighter than I expected given the comments. Would extra baking powder give me a taller slice or would it kill the lovely flavour?
Katrin Nürnberger says
You could use up to 2 tsp (not tbsp) in total. I would not use any more for this amount of dough. Glad you like the recipe!
Ollie says
Thanks for the reply. I think I’ll leave it as is next time. The more I’ve eaten it, the more I realise it really does not need any changes at all. It’s a really enjoyable bread both fresh and toasted.
Mimi says
This bread tastes absolutely awesome with almost a sourdough after-taste! Thank you for sharing this recipe! I normally buy a pre-made keto type bread but this bread tastes so nice, I will put time aside to make it instead! I did not have quark so I used a combination of crème fraîche and sour cream. Result was a bit more soggy I suppose than what it is meant to be but a nice substitution for the absence of quark. I think if I had upped the phyllium powder to 2 tbsp it would have come out perfect. So cannot wait to try it with quark (Waitrose sells quark too)! Thank you again!
Cherie says
Is the carb amount for 1 or 2 slices? Thank you
Katrin Nürnberger says
Its for 1 slice.
David Briscoe says
Just made this for the first time. In fact, it's the first loaf of bread I've EVER made. Good to see it rise in the oven. As it's the first time I've made bread, I must have done something wrong as the loaf was quite soggy. Maybe the oven wasn't hot enough, or maybe I didn't let it stand long enough (or for TOO long) before putting it in the oven. Not sure what i did wrong. Anyway, I'll keep trying. Thanks.
Katrin Nürnberger says
Hi David, just put the loaf in the oven for longer. Always check by inserting a knife or a skewer into your cakes or breads before you remove them from the oven altogether. That way you can make sure the inside is done. All ovens are different, and even altitude can affect baking times. Anyway, congrats on your first bread. I am sure the next one will be perfect!
Katherine Whiteing says
Really impressed with this loaf. I did not use psyllium, couldn’t find any, so I used corn starch instead. Also only used 2 eggs and one egg white, no taste of egg. Turned out great! Thank you so much.
Dudet G says
Hi can i use plain yogurt ? I have no quark or Greek yogurt available.
Thanks !
Katrin Nürnberger says
Yes, full fat plain yoghurt should be just fine.
Kerstey says
I just made this and it looks great but I cut into it and it appears to be a bit darker and the texture is a bit eggier than I'd have liked. I'm not sure if I did something wrong.
Katrin Nürnberger says
Regarding the colour, I’m not sure what the reason could be. In terms of the egg taste, you could always only use egg whites. The taste of the egg is entirely in the yolk. Hope this helps!
Joanne Engel says
Is there a dairy free substitute for Quark? I can't handle dairy
Katrin Nürnberger says
You could use coconut or almond yoghurt.
Clare Allan says
Your bread recipes have absolutely transformed low carb eating for me. They are so delicious and satisfying that I at last feel confident I can eat this way forever. Bread is one of those things I will always end up going back to if I try to cut it out. Now I have no need to. So far, I have made the farmer's bread, the rustic paleo and this and they have all been amazing. In fact, each time I make one i think 'Okay, I have to stick with this from now on,' because I can't believe anything else could possibly taste as good, but that's just because they are all so completely delicious. For this I have used greek yoghurt, as so far I have only been able to find low fat quark, but I will keep my eye open for some as I will be interested to taste the difference. Thank you, Katrin!
Katrin Nürnberger says
So glad you're liking the bread recipes! I actually used the quark from Sainsbury's for my bread. But I think the taste will be very similar to Greek yoghurt.
Kirsty says
I am planning on trying to substitute the quark for smooth ricotta - only because that's what I have in my fridge. I'll use quark next time. Hopefully the ricotta works just as well!
Katrin Nürnberger says
Let me know if that works well, too!
Stephanie Bowden says
Hi,
Can this be cooked in a bread machine? If so, how long?
Thank you!
Katrin Nürnberger says
Hello Stephanie, I don't own a bread machine. But readers have made my bread recipes in their machines. They mix everything by hand beforehand and then use the quick bake setting.
Julie says
The best Keto bread so far. I didn’t have chia seed so I replaced it with flax seed. Also milled down physillium husk to powder and only used the tablespoon measurement. Very edible!
Katrin Nürnberger says
I am so happy the bread hit the spot!
Mimi says
I'm very interested in this bread.
However, can I replace psyllium husk with shredded linseed and baking soda with yeast?
I just love the flavour of yeast in a bread... 🙂
Cheers
Katrin Nürnberger says
You can try replacing the psyllium with flax meal - but do check the consistency of your dough and make sure it's the same as mine in the video. I would not leave out the baking powder because you just would not get a good rise. But you can definitely add a little yeast for tastes!
Line says
Your bread is very good, one of the best I have made.
Zelie Hilton says
Hi Katrin,
I think this is the best low carb bread I've come across! Many thanks for the recipe and I now have your book.
I wonder if you can recommend a brand of psyllium that doesn't have a sandy/gritty texture. I have tried several brands and all give the feel of not properly washed spinach! I believe you're in UK too and I would be grateful for your advice.
Many thanks,
Zelie
Katrin Nürnberger says
Hi Zelie, I'm currently using a brand called Green Origins. All psyllium brands are pretty much the same. However, you may prefer psyllium powder over the whole psyllium husks.
Betty Leeb says
I use "NOW"brand. It dosen"t I have found it the best one. I got it on Amazon.
Lidia says
Hi there, How long would the bake be for buns 12 buns I assume would e the same as 1 slice?
Katrin Nürnberger says
Depending on the size I would go for 25-35 minutes.
Pauline says
Hi Katrin,
Can we substitute the coconut flour with more almond flour?
Katrin Nürnberger says
It should work - try adding 6-7 tbsp almond flour (3x more than coconut flour) and check the consistency of your batter.
Aga says
Hi
I'm baking that bread every week. This is the only bread I found that is not sweet. Recipe is very easy. You can swap almond flour for something else. My favourite is blend of milled sesame seeds and sunflower seeds. You have to add it more that almond flour to absorb all liquid. Also, I'm often using cream frache. I know this is a lot of fat. We are on IF. It's very hard for me to keep balance of fat intake right. Usually I eat one meal a day, sometimes two. So making this bread rich in fat is perfect solution.
Thank you very much for this receipe.
Did you bake any other breads like foccacia or naan bread what are not sweet? I must admit, I hate sweet taste with savoury dishes. So far I didn't find anything.
Katrin Nürnberger says
Hi Aga, I have written en entire ebook about Keto bread, and most of them are savoury. Check it out here!
Jackie Ash says
This bread turned out amazing, thank you so much, I've tried so many recipes over the last 6 months and this one has aced it.