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.
Gem
Finally, a non-grain bread that has a neutral taste and doesn’t crumble to bits! Just tried it with butter, yum! Can’t wait to have it with another topping tomorrow. This will now be my go to bread recipe, so excited, thank you!
Gem
I have all the ingredients except psyllium husk, do you think it will still work?
Katrin Nürnberger
No, you do need the psyllium in the bread. A good substitute for psyllium is flaxseed.
Gem
Ok, thank you. I will hold off ‘til I can get some 🙂
Judith
This recipe looks interesting. I think I will give it a try. Which kind of Quark (which fat content) did you use?
Katrin Nürnberger
I have made it with both full and low fat. Here in the UK low fat quark is easier to get.
Cat
Hi,
Could I make this with low fat greek yogurt? Thank you.
Katrin Nürnberger
Yes, I think that would work.
Sandra
This is the first low carb bread that tastes great and is like actual bread. I love it.
Terry
I have been making this bread for some time. I just wondered if there are any additions (herbs etc) to change the taste slightly. It's just I fancy a change, but don't want to change the basics. I have tried other bread recipes but always come back to this one.
Katrin Nürnberger
You can add rosemary or thyme for a mediterranean twist - perhaps even black olives into the dough. You can add seeds into the dough. You can top it with sesame seeds or poppy seeds. You could even try a cheesy version by adding grated parmesan or nutritional yeast to the dough. Let me know if you try it out!
Katrin Nürnberger
A 1 lb tin is perfect.
Hannah
I made this recipe the other day with just medium expectations, and I was absolutely Blown Away by how fabulous it is. It was the only thing I wanted to eat for an entire day! I think I'm obsessed with this bread now. I've got two loaves in the oven now, and I'm using silicone loaf pan with sunflower seeds sprinkled both on the bottom and on the top. Oh, and I just use my own homemade yogurt instead of the quark which is unavailable here in South Korea. Thank you for this absolutely amazing recipe. One thing I've missed when I've used recipes from other keto bloggers is the rustic whole grain style of bread I grew up eating. Also I don't think it's ideal to just be eating tons of almond flour alone so I love that this includes other healthy and nutrient rich ingredients.
jaye
This is the best bread recipe ever - I double the amounts and make two loaves each time or one loaf and rolls. I slice the loaves and put them in the freezer and it's then easy to take out one or two slices at a time, whatever i need. It's delicious and filling which is the great thing!
Maria Peiser
Hallo, kann man in Mikrowelle das als Muffins backen?
Katrin Nürnberger
Hi Maria, you were asking whether you can make this recipe in the microwave as muffins. I don't recommend it. But I do have 2 microwave bread recipes you can try - this 90 second bread and my keto english muffin recipe.
Kathy Rushmore
Hi, I am allergic to nuts- what flour can I substitute for the.almond?I have sesame seed flour.If I can substitute, what are the measurements and do I need to change the amount of coconut flour?
Katrin Nürnberger
I find that the best substitution for almond flour is a 50 / 50 blend of sesame seed flour and sunflower seed flour. Using 100% sesame flour works as well, however, you will have a strong sesame taste. Generally, you'll need the same amount and don't need to change the mount of coconut flour. But of course, it will depend on the type of sesame flour you are using. If you grind it yourself, you may need a little more as it will be coarser. If it is a super-fine powder, you'll need a little less. The best way is to make up the dough and compare its consistency with the bread dough in the images and in the video. These natural ingredients do vary, and it may take a test run to end up with a perfect loaf.
Chiara
This recipe is an absolute game changer! Made it for the first time a couple of days.ago and it's already disappeared, delicious!
Is it possible to replace the coconut flour with more psyllium? My partner doesn't get on with coconut flour very well so looking for a keto alternative. Thanks!
Katrin Nürnberger
Glad you enjoyed the bread! I would not recommend to use psyllium in place of the coconut flour. Perhaps try more almond flour or sesame flour. You would need 3x more of either of them as they absorb less moisture than coconut flour.
Jan Haynes
This is definitely the best bread recipe I have tried. I made it using Greek yoghurt instead of quark . Just had a "still slightly warm from the oven" slice with peanut butter. I enjoyed it so much I am about to have a second slice!.Just one question. How long will it keep without freezing?
Katrin Nürnberger
If you keep it in the fridge it should last at least 5 days, perhaps even up to 1 week.