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.
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!
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.
Marisa
Hi! I want to try this recipe but I'm not sure about the loaf tin size. Can you supply width x length x height dimensions please?
Katrin Nürnberger
It is a small loaf tin with measuring 18 x 9 cm / 7 x 3.5 inch, 450ml capacity.
Libby
I wanted to love this recipe. Perhaps it was something I did wrong or the ingredients I used. I did have to use Greek yogurt. Not having a very small pan, I used one measuring 8 x 5 inches. The loaf is only 1 1/2 inches tall and, it's quite dark in color. Not at all like the one you made. Husband didn't like it at all because it lacks the yeast flavor. I'll try another of your bread recipes.
Katrin Nürnberger
Hello Libby, it sounds like the loaf overbaked. The reason could be because you used a pan that's twice the size of mine. For a pan this size, you have to double the amount of ingredients. When the dough is spread on a larger surface, it bakes quicker. That's why many cookies take only 10 minutes and muffins bake in 25 minutes. You could always add 1/2 teaspoon of dry active yeast if you prefer a yeast flavor. I have done this successfully with other bread recipes.
Apart from that, it is important to use room temperature ingredients and fresh baking powder for a good rise. Also, to bake on the middle shelf and place aluminium paprt over the loaf once it has browned sufficiently.
Hope this helps!
Alexandra
What % fat should the quark have? I have 0.3%, 20% or 40% available... Thanks
Katrin Nürnberger
Here in the UK, the quark is normally low fat. But many people make the recipe with Greek yoghurt, which is up to 10% fat.
Pauline
Thank you for the best keto bread ever.
Tatiana
I made this bread it delicious and sooo filling!
I couldn't find the quark cheese so I used Greek yoghurt.
My bread turned out purple lol not sure why... I did double the recipe because my loaf bread was bigger.
I used sesame seeds,next time I'll try I different seed.
Thank you for you site! It helps me furfill my sweet tooth!
Katrin Nürnberger
Hello Tatiana, I'm glad you like the bread! Some psyllium busk brands turn purple when baked. This does not affect the taste though! Just try a different brand next time.
Cyndy
@Tatiana, how long did you bake this double recipe?
Michelle
Hi this looks amazing...I have diabetes and a gluten allergy.. In this recipe could I leave it the chia seeds and grind up the sunflower seeds in the place? Trying to bring the sugar down.. Any thoughts
Katrin Nürnberger
It should be possible, but of course, any ingredient change may also change the texture. In terms of amounts, you'll need to go by dough consistency and compare with mine in the video.
Rosie Eccles
Hi Karin
Made this yesterday and I'm thinking I may not have done something quite right. It tastes lovely and slices well. Had a sandwich made with it for lunch today. It feels quite 'spongy' though which I know is the psyllium. I used powder not the husks themselves but not sure where to source husks from. Would actual husks not powder make it drier and more breadlike? I also wrapped my slices for today in foil in my breadbin and it was a little 'wet' almost 'sweaty' consistency rather than like conventional bread. I do prefer it for sandwiches than my usual low carb flaxseed bread because its much lighter and less dense so would like to get it right.
Katrin Nürnberger
If you use the correct amount of psyllium, it should not matter whether you use powder or whole husks. If you like drier bread, perhaps add a little additional almond flour or reduce the quark by a touch?
Kim
Hi there any idea what the carb count is on this bread when its made according to the recipe with greek yoghurt?
Katrin Nürnberger
Pretty much the same as with quark.
Olya
Made this btead for the first time yesterday. It is moist like a cake yet smells like bread. I had some for my breakfast. Thank you
Stephanie Randell
Can you make this in a bread maker?
Katrin Nürnberger
I don't own a bread maker. However, readers have made my almond flour keto bread in a bread maker with good results. That's why I think you should be able to make this recipe in one as well. They mix the dough in advance and then use the quick bake setting.
Trina
What could I use I. Place of coconut flour? Allergic to coconut.
Katrin Nürnberger
I usually replace coconut flour with about 3x the amount in almond flour. However, I have not yet tried it in this recipe.
Pauline Brown
Made this bread for the third time and I must say it is the best low carb bread I have ever had. Really light and moist, not at all dense. Love it and thank you very much
Kate Mickley
My bread turned purplish! I am assuming from the Chia Seeds. It also did not rise much if any. It still tastes good, but definitely didn't turn out like yours.
Katrin Nürnberger
Hi Kate, some psyllium brands turn purple when baked. I have used BonPom, Green Origins and Just Naturals without issues. The NOW brand is also supposed to be fine. As for the rise, follow the tips in the post. Fresh baking powder, room temperature ingredients, beat air into the eggs. That should do the trick.