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. 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
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 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 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.
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.
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!
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
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 ½ tablespoon if using psyllium husk powder)
- 3 tbsp / 30g chia seeds
- ½ tbsp / 6g baking powder
- ½ 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.
Charles Glendinning
Just wondering why none of these low carb breads ever use the ONE ingredient that makes bread taste SOOO GOOD! :: YEAST
Would it hurt to toss in half a packet (primed in warm water and a touch of sugar) at the mixing stage
Katrin Nürnberger
Yes, that should work. I have added yeast simply for flavour in other recipes, such as the keto croissants and also this keto naan.
Joanne
Hi, just wondered if I could use ground flax in place of the chia seeds?
Katrin Nürnberger
Yes, that should be possible. I often use flax in bread, such as in this keto soda bread.
Bryan
I love making this bread its a great recipe so light and tasty
Many thanks from Ireland
Patti
I am very pleased with this bread. Two things I would like to be able to do with this recipe:
1. Make rye bread
2. Have more of a multigrain taste. I'm sure one of the ways would be flax seed, but there must be some other ingredients to enhance the taste.
My bread did rise during baking, but fell after it cooled. Perhaps some yeast and some sugar to activate it?
Katrin Nürnberger
I recommend my keto Irish soda bread if you want more of a rustic taste.
For a multigrain taste, I would coarsely grind sunflower seeds and pumpkin seeds ad add these to the dough.
As for the collapsing, I recommend beating the eggs for longer so the air bubbles are more stable. Also, you may want to keep it in the oven a little longer.
Kirsten
Hallo, ich wollte das "Everyday Liw Carb Bread" sofort backen, habe aber eine Frage wegen des Quarks:" Magerquark, 20% oder 40% Fettgehalt?"
PS Der Keto Blueberry Cheesecake (no bake) ist total lecker, er ist aber leider nicht fest genug geworden. Ich denke das daran, dass es heavy cream hier nicht gibt. Ich hatte extra noch ein Tütchen Sahnesteif dazugeben, aber vielleicht nicht genug. Oder man müsste wie bei Omas Käse-Sahne-Torte mit Gelatine arbeiten.
Viele Grüße
Katrin Nürnberger
Hallo Kirsten, ich habe Magerquark benutzt.
Sharn
Hi can this be made in a bread maker? If so can you explain the steps 🙂
Thank you
Katrin Nürnberger
Hello there, I do not have a bread machine myself. All I know is that readers have told me how they have used this low carb bread recipe in their bread maker. They prepare the dough outside the machine (since the beating of the eggs is so important) and then use the quick bake setting. I hope this helps!
Hilly Hardeman
We bake this bread every 2 weeks.
Easy and delicious for the whole family.
Corinne Harvey
Absolutely delicious.
Judy P
Is there an alternative to chia seeds?
Katrin Nürnberger
I think ground flaxseed may be a good substitute.
Nasi Ahmad
I tried this recipe bread turn out so good. Now I am making it at least twice a month my favorite for breakfast.
Rose
Is there another flour to sub for the almond flour? Thanks!
Katrin Nürnberger
You can try a 50/50 blend of sunflower seed flour and sesame seed flour.
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!