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.
Hill
Hi I'm going to try the recipe today. I love the sound of making rolls instead of a load. How many rolls should this recipe make please and how long should I cook them for. Should I keep the temperature the same thank you
Katrin Nürnberger
The temperature is the same. The recipe will probably make 6 rolls. I would go for 25-35 minutes. Test to see when they're done.
IngridP
Recipe sounds amazing. I can rarely get large eggs here in the south of France. If I used medium eggs would I have to add one more egg or slightly reduce amount of flours?
Thanks for your recipes and for your kind advise.
Katrin Nürnberger
Hi Ingrid, I would probably still use 3 eggs. MAYBE add an additional egg white. But I'd only do this if you find the dough is too firm once you mix, and also beat it until stiff peaks and fold it in last.
Dunia
A++. Is what I rate this great tasting bread! I have made many but they all were grainy, like cornbread and greasy. This bread is by far the best I've made keto.
Thank you Katrin, you've done it again! Your recipes are easy to follow and they come out so good.
I strongly recommend anyone going on keto to try #sugarfreelondoner recipes.
Thanks again!
Ellie
This is absolutely the best bread I’ve ever had since I started keto lifestyle. I love the taste and texture as well as the good for you ingredients. I usually make two recipes, one for a small loaf and one for rolls. We use the rolls for slider buns as well as dinner rolls. This recipe is definitely a keeper.
Wendy Newman
My second time of making this. It seems very pudding like - bit like texture of a Yorkshire pudding. Any suggestions? I used brand new baking powder. Thanks very much.
Katrin Nürnberger
It sounds like your wet dry ratio could be off. If possible, measure ingredients with scales. Also, check that you are using the correct amount of psyllium husk and that your eggs are the correct size. Hope this helps!
DavetteB
This looks amazing!
Question: is it possible to substitute oat fiber for the psyllium powder?
Mostly because I have 5 pounds of it and I would love to not order another thing.
TIA
Katrin Nürnberger
I think the best substitute for psyllium husk is flaxseed. I have not used oat fibre myself, but maybe you can replace some of the almond flour with it.
Len
Hi Katrin....baked this bread for the first time today...forgot to let it rest 15 mins before baking so came out a little stodgy but still edible.......might try double the ingredients next time to make a larger loaf........now to find what to use it with.
Katrin Nürnberger
Toasting should make it taste good even if it turned out a little firm... enjoy!
Len
Hi...can you leave out the chia seeds
Katrin Nürnberger
You could replace them with ground flaxseed.
Catherine
Yes. Yes, yes yes. This is the first successful bread recipe using almond meal (almond flour a bit difficult to find here in NZ) that I have struck. I've been trying off and on for some years. Used Greek yoghurt - my attempt at quark is still in the fridge - and used pumpkin seeds in the bread itself, sunflower seeds on top. I let it cool, and used vegemite and cheese. A win. Thank you.
Annette
I am never clear about the egg size recommended,
I have no doubt that this piece of information is somewhere on your site, its just hiding from me
is it a use large unless otherwise stated?
Katrin Nürnberger
Yes, that's correct. Large eggs.
Carol
I used your suggestion of incorporating the beaten egg white. I have to say, the texture is excellent, but my problem is in the rising. For some unknown reason to me, it didn't rise much at all. How tall is your slice? The pan size was correct. Soft crust, great taste and texture. I let it rest for the 15 you recommended.
I'll change my baking powder, and try again. Any tricks you can think of would be appreciated.
Katrin Nürnberger
Fresh baking powder, and room temperature ingredients. That should do the trick!