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
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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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Brian says
Not coming right.. I’ve tried about 7 different recipes and can’t get even one edible bread out of it. I’ve wasted so much almond flour and other ingredients it’s ridiculous. Gah.
I followed your recipe almost exactly, swopped the chia seeds for same amount of flax seed powder and excluded the sunflour seeds. I used yogurt instead of quark.
The dough came out a little drier than the video and I still let it sit for around 20 mins, then baked. It did not rise at all, nothing. It looks extremely moist somehow but it is basically an inedible brick. Sadness.
Any advice?
Katrin Nürnberger says
Hi Brian, you need to follow all the tips in the post. Measure with a scale if you can – this way you will get the same dough thickness I have in the video. Use room temperature ingredients and fresh baking powder. Both are essential for a good rise in the oven. Hope this helps!
Sarah says
I have been looking for and baking low carb/keto breads for quite a few years now. Somehow I was never fully satisfied with the results. I have baked breads with all possible base ingredients suitable for keto including mozzarella cheese and another recipe which required a ridiculous 12 egg whites to give the impression of a ‘white bread’. When I say this recipe is perfect, I say it with a lot of contentment and relief. This bread is like no other keto bread. It’s ‘bready’, it’s moist, it holds well together and it’s not eggy. It is bloody genius!!! Thank you Katrin Nürnberger for creating this recipe. A BIG THANK YOU & a warm hug! You’re a life saver
Rosie says
Hi Katrin!
I’ve tried the recipe twice now and both times the middle just refuses to fully cook, stays a bit soggy. Ingredients were all room temp and the chia seeds had soaked up all liquid before cooking. Have you got any ideas what is going wrong?? I’m usually a good baker and don’t have trouble with recipes. Any help would be great! (I have the same problem with the naan recipe) .
Katrin Nürnberger says
Hi Rosie, when the middle stays wet, it means the wet/dry ratio is off (if other recipes work in your oven according to the timings given). My first thought is that both recipes use psyllium husk, so it’s possible that this can be the reason? Check that you’re using the right amount of either whole husk or powder. With the naan, getting the thickness/thin-ness right is key- I have made it too thick before and then it stays gummy inside, because you don’t have the egg to help with the rise and give airiness.
Caro. says
Great recipe. Thank you. Made a couple of substitutions as I did not have all the ingredients on hand. Replaced psyllium with ground flax seed and quark with 3/4 cup kefir and 65 grams of cream cheese. Followed the rest of the recipe to a T and baking time and temperature is spot on for my oven. Had to use a glass pan as nothing else was the perfect side. It is a soft even crumb and is delicious.
Pamela Hughes says
This is the first loaf recipe I have tried and it was fantastic. I used yoghurt instead of quark but otherwise followed instructions to the letter.
I will definitely make it again!
Samantha Fletcher says
Love this recipe thank you . Is the carbohydrate value of 6g the net carbs per slice?
Katrin Nürnberger says
It’s 6.3g total carbs minus 3.9g fibre = 2.4g net carbs per slice.
Carol says
Thank you – an absolutely delicious recipe and my first successful low carb bread!
Great to have the ingredients listed in grams as well!
Ann says
Great recipe! This is my favorite bread recipe. Since I live in the US I use Greek yogurt (no fat) and doubled the recipe and it rose beautifully. I slice them thin and freeze some. Perfect for sandwiches!
Fehmida Kola says
Hi Katrin.
Made this today , came out lovely. I used half a cup of almond meal and subbed the rest with the appropriate amount of coconut flour. ( cost factor of almond flour)I used flax seed meal in place of the chia. I had no idea what quark was , used the yoghurt.
Thank you so much
Katrin Nürnberger says
So glad it worked well with your substitutions!
Carol says
I am can’t do chia seeds, and I see someone used flaxseeds. I would imagine that it’s flaxseed meal right?
Katrin Nürnberger says
Yes, ground flax should work
Aalia says
Hi! I kept mine in for the 45 min, it was a darker toast brown on the top, the knife came out clean. When I removed it I noticed I could still sort of mold the loaf. So I cut it in half at the centre (where I put in the knife) and it was still sort of wet so it’s gone back in. Any idea what I may have done wrong? I weighed all the ingredients, my pan is about 8”x3.5” and I’m at sea level (I know this makes a difference with transitional baking)
All that being said, it looks and smells lovely and I’m sure it’ll be delicious!
Katrin Nürnberger says
HI Aalia, it could be that you baked it at the top of your oven, where it’s hotter and therefore the bread browned too much too quickly? As for the soft centre, this could have been caused by the ingredients being not room temperature. Anyhow, it’s good yu put it back in the oven. Sounds like the bread needs just another 10 minutes. Cover the top with aluminium foil so it does not burn.
Aalia says
Thank you! It’s AMAZING! The best and easiest bread I have ever made! Will definitely make it more frequently. It’s delicious 🙂
Stephanie Peeters says
Hi! I can’t eat cowmilk products (or soya). Do you have any replacement suggestions for the yoghurt? Most of the time I use coconut yoghurt… Or do you have a more appropriate alternative as suggestion? Thanx for your info.
Katrin Nürnberger says
Coconut yoghurt is the best substitution I can think of. I know that a reader tried soya, but it did not work that well.
Kiera says
There is a Greek version of the alpro soya yogurt, maybe that would work? I’m assuming the first soya yogurt didn’t work cause it was too thin?
Katrin Nürnberger says
That could make a difference. Although I don’t know if the issue is baking with soya yoghurt in general. Might be worth a google.
Patricia says
What can I use instead of Psyllium husks? I don’t think I can get it?..
Katrin Nürnberger says
You could try using ground flax instead. You MAY need a little more. Also, it does not puff up the way psyllium does. But it’s the closest substitution I can think of.
Roya says
Hi. I have regular oaf pan. Not the small one. Can I still use it to make this recipe?
Katrin Nürnberger says
Yes of course. Your bread will just have a different shape – rectangular.
Terry says
I have replaced my normal Flaxseed Bread with this. I only have 1 problem, I cant get to rise at all. What can I add to make it a bit lighter? I use greek yoghurt and I add sunflower seeds.
Katrin Nürnberger says
Use room temperature ingredients, beat your eggs until frothy and make sure your baking powder is fresh. You should get a rise, although not as much as you would for regular bread.
Sue says
I have made this today and am blown away with it, it’s just fab. I love bread and this will now be my go to bread – it’s easy to make too. Thank you so much – toast again for breakfast fantastic
Camilla says
Hi can we use cream cheese in place of Quark?
Katrin Nürnberger says
You’d be adding more fat so the end result may be denser. But it could work!
Karen says
Thank you so much for sharing this recipe. I have recently started keto and have really been missing bread. I have tried several recipes and none have been right, but wow, this us amazing. I literally feel like I’m eating ‘real’ bread and my family love it as well.
Jenie says
I tried this recipe n I’m so in love with it. I use Greek yoghurt and It’s more dense than normal bread but it’s equally delicious. I’m glad I found this low carbs bread recipe 🙂 Prefer it to be eaten with salty food like meat and boil eggs
Christal says
Do you have a suggestion for all coconut flour . I need a nut free alternative thanks
Katrin Nürnberger says
You could try using sunflower seed flour 1:1 instead of the almond flour. If you grind the seeds yourself you may need around 1-2 tbsp extra. To replace with coconut flour, I suggest you use 1/3 cup or 35g instead of the almond flour. Mix and wait for a few minutes for the coconut flour to absorb the liquid, then see if you get a good dough consistency. If the dough is too runny, add another tbsp. I have not tried this yet, but that’s what I would go for. Let me know how you get on, I’d love to hear!
Michèle says
Am amazing bread, easy to make and tastes delicious. I was out of chia and replaced it with flaxseeds (20 gr instead of 30). It worked a dream. I love the taste and the fact it is so full of fibres. Thank you for your amazing recipes, I am a big fan!
Jeannie Starrett says
When making rolls with a doubled batch, what’s cooking time?
Katrin Nürnberger says
It’s just a guess, but it would probably be around the same amount of time. Rolls bake between 25 and 45 minutes, depending on recipe and amount. You’re using a larger amount of dough, which will increase the oven time.
After about 30 minutes though start checking that the rolls don’t brown too much, and once they’re golden you can cover the top loosely with aluminium foil.
Dee Reehal says
Mine didn’t look like that. It has a purple hue. I’ve never been good at baking but I’m sure I followed the recipe exactly. It’s edible and I’ll try again soon. I’m giving 5 starts because it was more than likely something I did.
Katrin Nürnberger says
Hi Dee, it’s the brand of psyllium you used. Some brands turn purple, some don’t. I’ve never had the issue using brands such as BonPom, Green origins and Just Natural. I have heard the NOW brand in the US also does not turn purple.