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.
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 like this one.
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.
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. This German cooking cheese is made by heating soured milk until it curdles.
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.
- Quark makes this recipe also less heavy than other grain free bread recipes, because we use it in place of fats such as butter or coconut oil. As almond flour contains plenty of healthy fats ALREADY, you still get that lovely low carb long-term energy boost.
If you have difficulties sourcing it, 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 card 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.
Katrin's Top 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
Super-fluffy bread: For an even fluffier and lighter bread, separate the eggs. Whisk the egg whites until stiff, then fold them in last.
Dairy-free: A reader has told me that she used silken tofu instead of the quark and it worked a treat. Almond or coconut yogurt also works as a dairy-free alternative to quark and yogurt - although I have not yet tried it myself in this recipe.
More Quark alternatives: Many of my readers use Greek yogurt instead of quark. Another high protein option is blended cottage cheese. Drain all liquid before blending it!
No psyllium husk: Use ground flaxseed instead.
Recipe FAQs
Yes. If you want to use a full-size loaf tin, double the recipe and increase the oven time by around 15 minutes.
Yes. Let the dough rest until the chia and psyllium have absorbed all moisture before you handle the dough! Form 6 bread rolls with wet hands and put them on a baking sheet lined with parchment paper. Or portion the dough with a spoon to make drop biscuits. Bake them at the same temperature for about 35 minutes.
I have never used a bread machine, but readers have told me that they mix the dough beforehand and then use the quick bake setting of their bread machine.
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. Layre parchment paper between the slices so they don't stick together.
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
Video
Ingredients
- 1 cup quark 250g, (use Greek yoghurt as an alternative)
- 3 eggs
- 1 cup almond flour 100g, or ground almonds
- 2 tablespoon coconut flour 12g
- 3 tablespoon psyllium husks 18g, 1.5 tbsp if using psyllium husk powder)
- 3 tablespoon chia seeds 30g
- ½ tablespoon baking powder 6g
- ½ tsp / large pinch salt
- 2 tablespoon sunflower seeds optional, 15g
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.
Jackie Ash
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.
Erin
Your recipes are fast becoming my go-to for all things keto. This recipe was absolutely delicious. I could not stop eating it with fat dollops of butter on top. I ended up making rolls because I have yet to buy a bread pan.
I also used natural pot-set yoghurt because it was all I had and it worked just as good. The flavour was so akin to bread I was heartily impressed.
The other day I tried your breakfast rolls recipe and liked it but thought next time I would try beating the eggs as you do in this recipe. I will now be making this one and I cannot wait to try it with jam or some sort of 'mite' (here in Aus we have a few).
Thank you for your recipes. Much appreciation for your efforts.
Michelle
Finally, a lovely non eggy bread that is easy to make - tastes amazing, I added sunflower seeds and the texture is great, very similar to a seed loaf! Cravings sorted!
kate
Hi, I just wondering if you can taste the almond and coconut flour in the bread
Katrin Nürnberger
You can taste the almond flour a bit, but not the coconut.
Meg
Absolutely fabulous and easy. I’ve made several different keto bread recipes many with expensive i ingredients or many eggs. This was perfect and easy. I tried with quark and Greek yogurt both were PERFECT.
Juanita
I have everything but the chia seeds...is there a good substitution for them? (i.e. more psyllium husks?)
Katrin Nürnberger
I would try ground flax instead.
Katya
I really enjoyed making this bread. It came out lovely and my children liked it too which is a bonus. I was just wondering if I can substitute psyllium husk with flaxseed meal? Just not sure about the consistency it gives the bread But chia seeds and sunflower seeds were lovely in it Thank you very much!
Katrin Nürnberger
Yes, flax will work as a substitution - the result may be a little more substantial and less fluffy. Depending on how finely ground it is, you'll probably need a little more. Check that the consistency of the batter is similar to the bread you've just made.
Sheila Mison
Can I make this in the bread maker?
Do you have any recipes using yeast
Katrin Nürnberger
Hi Sheila, I don't own a bread maker. But readers have made my bread recipes in their machines. They mix the dough beforehand and use a low setting. I have a recipe for pull apart bread rolls using yeast and a brioche recipe plus cinnamon rolls with yeast in my Keto bread made easy ebook.
Shelly Goeppner
I am really enjoying this recipe on my Keto journey.
I tried using a cup of Ricotta Cheese since it was handy instead of Greek yogurt. Also followed the recommendations of one of the posts and separated the eggs, folding in egg whites. It worked just great!
I am sure the calorie/ carb numbers may need to be redivided a bit, but, in all, this is my go-to weekly bread recipe.
Thanks so much for sharing!
Jennifer Tarnowski
Can I use sour cream in place of yogurt? I don't have yogurt on hand but I have sour cream.
Katrin Nürnberger
You would be adding a lot more fat so it's possible that the texture would be heavier. But it could work!
Rosina Villella
Hi your bread sounds lovely but I can't stand eggs in bread. What do you suggest?
Katrin Nürnberger
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
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
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 keto coconut flour bread. And I have made my keto naan bread with and without yeast. There's room for experiments with every recipe, that's what makes baking so exciting 😉