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!
![A loaf of bread with 3 slices and a knife.](https://sugarfreelondoner.com/wp-content/uploads/2023/06/low-carb-bread.jpg)
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
![This almond bread recipe has a texture just like wholewheat bread and can be baked as an easy-to-slice loaf or as rolls. Gluten free, grain free and Keto, this everyday low carb bread is delicious with sweet and savoury toppings. Several Bowls With Ingredients for Chia Almond low carb Bread About to be Mixed with an Electric Mixer](https://sugarfreelondoner.com/wp-content/uploads/2018/07/chia-almond-flour-bread-prep.jpg)
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 ยฝ 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.
![Quark and eggs in a mixing bowl.](https://sugarfreelondoner.com/wp-content/uploads/2023/06/low-carb-bread-quark-and-eggs.jpg)
Step 1: In a large mixing bowl, blend the eggs and quark with an electric mixer until smooth.
![Adding low carb flours to the egg mixture.](https://sugarfreelondoner.com/wp-content/uploads/2023/06/low-carb-bread-adding-dry-ingredients.jpg)
Step 2: Add the almond flour or ground almonds, coconut flour, baking powder and salt. Blend until fully combined.
![Adding seeds and psyllium husk to the bread dough.](https://sugarfreelondoner.com/wp-content/uploads/2023/06/low-carb-bread-adding-seeds.jpg)
Step 3: Add the chia seeds and psyllium husks. Add the optional sunflower seeds if you're using them.
![Filling the bread dough into a lined bread pan.](https://sugarfreelondoner.com/wp-content/uploads/2023/06/low-carb-bread-dough-in-pan.jpg)
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.
![The baked bread in a loaf pan.](https://sugarfreelondoner.com/wp-content/uploads/2023/06/low-carb-bread-baked.jpg)
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.
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.
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!
![Hand holding a half-eaten slice of chia almond low carb bread topped with butter and jam](https://sugarfreelondoner.com/wp-content/uploads/2018/07/Chia-Almond-flour-bread-bite.jpg)
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
![low carb bread loaf and bread slices](https://sugarfreelondoner.com/wp-content/uploads/2020/05/everyday-low-carb-bread-1200-300x300.jpg)
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 ยฝ tablespoon if using psyllium husk powder)
- 3 tbsp / 30g chia seeds
- ยฝ tbsp / 6g baking powder
- ยฝ 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.
Silvestre
I've done this one but used cottage cheese instead of quark and it came out really well.
Will definitely do more
Norma
Made this exactly as listed using full fat Greek yogurt since I couldn't find quark. Very tasty bread that really fills you up! Was so glad to have this on hand as the last few days have been so busy there was no time for breakfast, but we quickly made toast out of this bread--one slice only!--and were completely satisfied until we had time for a late lunch! My bread turned out with a purplish hue (young grand-daughter thought that was done just for her!) so I will follow your suggestion next time and try the NOW brand. Thanks so much for a great recipe that I will make often!
Cat
Hi,
I was going to make this today, but realized that I have ony medium or extra large eggs! So how much of which one should I use for the 3 eggs in this recipe? I'm assuming that this recipe uses 3 large eggs, am I right?
Thank you.
Katrin Nรผrnberger
I would use 3 medium eggs and compare the consistency of the dough with the images and the video. Then, decide if it is good as it is or if you want to add an additional egg, an additional egg white (less egg taste) or even a tablespoon of almond milk to loosen it.
Judy
This is the second time I've made this. It is good. The whole family of carb addicts love it!
Colleen Mc
Just baked this loaf.....wow, you have nailed it! It tastes NOTHING like the other Keto breads that promise wonderful flavours. I have been on Keto for 8 years and have tried many , many bread recipes, I can honestly say this is the FIRST one that tastes like normal bread, thank you Katrin.
Karen W.
thank you for this recipe! mine was perhaps a bit more dense: however, this was a very delicious, nicely textured bread; perfect with butter and peanut butter - my favorite!
Jody
I use Capretta non fat Goat Yogurt (very creamy). I use flax seeds instead of chia seeds and Sesame seeds on the top instead of sunflower seed. I haven't eaten bread in years because of it's ingredients. This put it back in my life. It's fabulous!!!
Allison Bisset
This recipe is definitely a firm favourite in our house. So much so I went out and bought a 2nd loaf tin. Bake 2 loaves at a time, slice and freeze.
Martin
Fantastic recipe, tried it for the first time today and made a double batch as I only had a 2lb loaf tin. 1 hour at 170 degrees Centigrade with a foil cover for the last 10 minutes and it turned out perfect. Lovely flavour, just like a wholemeal loaf. I couldnโt taste any of the eggs or flour, although my wife said she could faintly taste the coconut. I wasnโt sure if I should have made an allowance for using a fan oven, but went with the time and temperature in the recipe and it was fine. Looking forward to trying some of the other recipes on here.
Nina
Tastes really good, not โeggyโ! And 1 slice is filling.
Pipa
I was very keen to try it ๐ But my bread came out a bit moist inside. Wooden stick came out clean when I was trying it. But I think I need to let it rest more and hold it in the oven also a bit more. But the taste is like our sourdough bread - so I still did like it ๐
Katrin Nรผrnberger
Leaving it in the oven a little longer should do the trick. Be sure to cover the top with aluminium, paper so it does not over-brown.