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!
Sandra: "This is the first low carb bread that tastes great and is like actual bread. I love it."⭐️⭐️⭐️⭐️⭐️
Since I first published this recipe in August 2018, this bread has become a firm reader favourite with hundreds of five-star reviews like the one above.
Together with my almond flour bread, it is one of the most popular recipes on my website. That's why I have decided to give the post an update with step-by-step photos and more details.
I am so happy with this bread - it might just be my personal all time favourite. The texture reminds me of whole-wheat bread. It is soft, with a tender crunch in the crust.
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Can you eat bread on a low carb diet?
Yes! As long as it is a grain-free, low-carb bread.
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, in which he 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.
Ingredients
Let's talk ingredients! Here is what you need to make a delicious keto-friendly bread that does not taste eggy at all.
Quark - The Secret Ingredient
The secret ingredient in this low carb bread recipe 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.
Other Ingredients Needed
Eggs. The eggs should be large and room temperature. This helps the bread rise better.
Almond flour and coconut flour. 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.
Psyllium husk provides an extra dose of fibre, which we all need for well-functioning digestion. It gives the bread more substance and that whole-wheat taste. Check what kind of psyllium you have - if you want to use psyllium powder, use only 1 ½ tablespoons as opposed to the 3 tablespoons stated for the crushed husks.
Chia seeds. You can use black or white chia, whichever you can get hold of. These awesome superfood seeds are not only packed with nutrients, but they also act as a binder. That's why you only need 3 eggs for this bread. Other low-carb bread recipes use as many as six eggs. Fewer eggs = zero eggy taste!!!
In addition to the above, we're using baking powder, a pinch of salt and sunflower seeds. The sunflower seeds are optional. Any other seeds would work just as well - sesame seeds or pumpkin seeds, for example.
See the recipe card for full information on ingredients and quantities.
Instructions
Below are the basic steps to make this bread. Scroll down to the recipe for a detailed method.
Step 1: In a large mixing bowl, blend the eggs and quark with an electric mixer until smooth.
Step 2: Add the almond flour or ground almonds, coconut flour, baking powder and salt. Blend until fully combined.
Step 3: Add the chia seeds and psyllium husks. Add the optional sunflower seeds if you're using them.
Step 4: 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 more sunflower seeds over the top.
Step 5: Bake the bread for around 45 minutes or until the top is lightly browned and a knife inserted comes out clean.
Let the bread cool fully before slicing. It is fragile while hot and firms up as it cools.
Expert Tip
I used a small loaf tin (18 x 9 cm / 7 x 3.5 inch) with a volume of 450 ml. 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.
Variations
If you want to use a full-size loaf tin, double the recipe and increase the oven time by around 15 minutes.
If you do not have a small loaf tin and don't want to double the recipe, you can make Keto rolls instead. Let the dough rest until the chia and psyllium have absorbed all moisture before you attempt to handle the dough!
For an even fluffier and lighter bread, separate the eggs. Whisk the egg whites until stiff, then fold them in last.
Storage
Store the bread in an airtight container at room temperature for up to 2 days or in the fridge for up to 5 days.
Can you freeze this bread?
Absolutely! I like to pre-slice my loaves and store them in the freezer for up to 3 months.
Then, I 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!
Ready to try out 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 or this lusciously chewy-crunchy low carb garlic bread.
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Recipe
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.
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.
Ruthie
Made this on Saturday and it's AMAZING!!!! A piece of this bread toasted and the Keto/low carb lifestyle is missing NOTHING!!!! Recommended it to my mom (who is not Keto/LC/grain-free/sugar-free) and she made it today and likes it as well. Thank you so much!!!!
Katrin
Brilliant! I'm glad it was a success. We love this bread 🙂
Tina
How is the bread stored if not freezing it? Can it be kept in the fridge?
Katrin
Of course, I'd say you can keep it in the fridge for up to a week. On the counter for a couple of days.
Tina
I made this and love it, finally a recipe that tastes like bread!
My sister is allergic to coconut, can I leave the coconut flour out or substitute it for something else?
Katrin
You could try adding double the amount of almond flour (4 tbsp) in place of the coconut flour. Almond flour absorbs less moisture than coconut flour, so you need more of it. I have not tried this myself with this particular bread, but this ratio normally works well when adapting recipes.
Tina
Thanks Katrin I will give it a try!
Alli
Hi! I'm excited to try this, what can I substitute the 1 cup of quark or yogurt for? Or can I take it out? I can't do dairy. THank you
Katrin
The only other thing I can think of would be coconut yoghurt. In the UK there is a brand called CoYo.
Teresa
Hi Katrin, thanks for the recipe! Since I live in the Quark country Germany (!), would you recommend using full fat 40%, 20% or Magerquark? Tschüß!
Katrin
Hi Teresa, I’ve made the recipe with both full fat and with fat free quark (Magerquark). The bread in the photos is made with fat free quark, which is more common here in the UK.
Laura
Thank you so much for this recipe. I have tried many different types of Keto Bread and this is my absolute favourite. It toasts well and tastes amazing!
Katrin
That's so good to hear. I'm happy you like it as much as we do!
Jacklyn
Hi, if I were to substitute the almond flour for chickpea flour, would I need to change the quantity required for this recipe?
Katrin
Hello Jacklyn, I have no experience with chickpea flour, so I"m not sure how it would work in this recipe. I've heard it absorbs more moisture than almond flour. You'd have to try it out...
Marie
What can I substitute the quark for. I don't think I can buy it in the US. ~Thank you.
Katrin
Hi Marie, there is a company called Vermont creamery that makes quark in the US. You can buy it on Amazon here. As a suitable replacement I would recommend Greek yoghurt
Sherry
When I make keto farmers bread, I use Farmer's cheese. It's wetter than Quark, so I reduce the amount. Publix sells Friendship brand, which is what I use. You might try that.
I'm going to try this recipe next time I need a loaf!
Jen
I just bought some farmer's cheese. I'm wondering about using this in place of quark. What do you think?
Katrin
Hi Jen, I'm not familiar with Farmer's cheese and just looked it up online. Most of the images suggest that it's quite firm and in some cases was even sliceable. I think a better substitution would be Greek yoghurt.
Donna
Sounds awesome, I've printed the recipe to try 🙂 I also like the muli-seed bread very much! Question, if I don't have psyllium, could I sub in extra coconut flour?
Katrin
Hi Donna, I think flaxseed would be a good alternative. You could try using more coconut flour, but it might alter the texture and make the bread more crumbly. Perhaps using more chia in place of the psyllium could also work.