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.
Michelle
Brilliant recipe! Delicious! I am not getting that beautiful rise that is shown in the pics, though. Any tips on where I may be going wrong? Using greek yoghurt instead of quark, but otherwise following recipe as is.
Katrin Nürnberger
Are you using a small bread tin like the one I use? If you are using a full sized one the bread will be flatter. Apart from that, room temperature ingredients and fresh baking powder are my best tips. I don't think the yoghurt versus the quark makes a difference.
Sharon
Tried for first time yesterday. Although I do use your recipes quite often and always pleased with results.
Delighted with the results of this recipe, toasted tastes good too. Thank you for all your recipes it makes life so much easier knowing there is a trusted site for good food. Thank you
Gabriela
Hi Katrin,
Thank you so much for the recipe - it was so easy to follow and the result was great. My first attempt was yesterday evening, the loaf looked and smelled absolutely Devine. Left the bread out overnight as it was still warm, yet when we cut it this morning there were lots of green spots on each piece, almost like mould but it wasn’t. Would that be a possible reaction of the baking powder and the yoghurt/ almond flower/ eggs? Secondly we’ve tried it but the taste was more of a cake than a bread - I guess the combination of coconut flour eggs yoghurt and baking powder would give that sort of flavour. I can’t see an option to attach a photo but happy to send you some if you think you’d like to see the green stuff.
Renee
As with all bread loving low carbers, bread is the thing I miss the most. Not only because I love bread, but also for the convenience of a quick meal. I have bought and made countless awful unsatisfying bread substitutes, but thanks to the genius of Katrin, I now have a delicious low carb bread. I am in heaven! Making low carb jam now to go with it LOL. Baking note : I used Greek yoghurt as quark is unavailable where I live. I also doubled the recipe and baked for 1 hour and it came out perfectly. Thank you Katrin! All your recipes which I have tried have been great!
EJ
Can I sub the almond flour/meal for a different kind? Like maybe oat flour? I cannot use the almond & I cannot use 'regular' flour so I am wondering the substitute options.
Katrin Nürnberger
I have never tried using oat flour in this recipe. I know that a mixture of sesame seed and sunflower seed flour always works well as a 1:1 substitute for almond flour.
EJ
Well, I have only just today been able to get around to making it and I went ahead & used the oat flour I have. I will let you know if/how it works! If it doesn't work, I will definitely try the flours you suggested next time. Thank you!
Zoe Vaughan-France
Hi Katrin,
I can’t eat chia seeds as they really irritate my gut, can I omit them and if so should I use something instead? I can’t eat quinoa either!
Thank you so much.
Katrin Nürnberger
Hi Zoe, I would replace it with ground flaxseed. Do let the dough sit for a while and check whether the consistency is the same as in the video and images.
Cheryl
Can you make without psyllium?
Katrin Nürnberger
You can try replacing it with ground flax.
Erin
I haven't tried this recipe yet because I would love to know if the quark makes the bread taste cheesy. I have a strong aversion to all things cheese and can't even tolerate 'fat' head doughs. I know I can substitute for Greek yogurt but I don't like it either.
Katrin Nürnberger
Quark does not taste like cheese, more like yoghurt. It is very neutral. I hope you'll try the recipe - it has a really nice texture. Or, for a bread without egg and quark (or yoghurt), try my vegan keto bread.
Katrin Nürnberger
Hi Sean, psyllium expands a lot and is essential for the bread to have a fluffy bread texture. Next time, use the full amount as recommended in the recipe and you should be fine. Greek yoghurt works well in place o the quark. Let me know how the next loaf turns out!
Nana
By far, THE BEST low carb bread I have ever tried!! This is pure alchemy!
Katrin certainly knows her ingredients, and the proportions are masterfully constructed. I don't mean to be overly complimentary-- but when on a low carb diet, one of the hardest things to give up is bread.
This feels like bread, tastes like bread, chews like bread.
I made this only yesterday-- half a loaf is gone. This recipe is a keeper!
So. Many. Thanks!
Chinwe Nnachetta
Thanks for this recipe. I made it first with sunflower seeds and I'm trying sesame seeds this time ( it's still in the oven as I write!) It's great to be able to eat bread even on a low carb diet.
Matthew Baugh
I have made this a few times now ... the first time I didn't read the physillium husk advise (half if you're using powder) it came out so brown that it looked like a malt loaf ... tasted really good though. The next couple of attempts I measured everything really carefully. I've used Greek full fat, low fat and also quark ... it turns out looking exactly like the picture but the texture inside stays slightly wet. I don't want to cook it too much longer as the crust is already dark. Can anyone tell me where I am going wrong. I am so looking forward to getting it right.
Katrin Nürnberger
Hi Matthew, I would recommend that you simply put aluminium foil over the top and continue baking for longer. This will prevent the crust from burning.
Jen Lennox
Made a small loaf but it took over an hour to cook and my oven is hot. Today I’m cooking double recipe and it’s been in the oven on 170 for 1hr and 20 mins so still not cooked!!
Any advice. The loaf was fab!!
Katrin Nürnberger
Hi Jen, glad you like the bread. Ovens can differ, and even altitude has an impact on the baking length. Also, when you cook something on a low shelf it will take longer than cooking on a higher shelf. As long as the bread is done and tastes good, I wouldn't worry about it too much.