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.
Paulette Peterson
Absolutely brilliant bread. I make it with Greek Yoghurt but I always have difficulty getting the paper loaf tin liner off the bread without some sticking to the paper liner so would baking it in a silicone bread tin liner work better?
Katrin Nürnberger
You could try a different parchment paper. I find that the textured ones (waffle effect) can be sticky. Choose a smoother one instead?
Ruth
Is it better to use psyllium husks over the powder? I’ve not used before.
Katrin Nürnberger
The bread in the images is made with whole psyllium husk. It's just important that you use the correct amount.
Billy
Bread out of oven. Smells great. More flat then in the video
Katrin Nürnberger
Hi Billy, did you use the same size of bread tin? If your tin was larger than mine, this would cause the bread to turn out flatter.
Duda
Hi Katrin
Can I use ricotta instead?
Katrin Nürnberger
Cottage cheese may be a better option.
Jane
Is this bread 6.3 carbs per loaf? I am Diabetic and need to know carb count to adjust insulin
Many thanks
Katrin Nürnberger
It is 6.3g total carbs per slice, assuming 12 slices.
Britta Olsen
Katrin, how many calories is the whole
Loaf?
Danke
Katrin Nürnberger
It's 107 calories per slice x 12, as there are 12 slices in this loaf. 1284 calories.
Cathy Stuart
I made this - always looking for a bread my husband can eat. Oh my goodness. He absolutely loves it.
His Parents love it and last night GF/soy free neighbours came over- they took home the recipe. I put the sunflower seeds inside the loaf and use Psyllium husk powder 2T. Made it 4 times in the last 2 weeks. GF bread is 14 carbs a slice so very happy with this low carb healthy option.
Ads
I made this yesterday and I'm sorry to say but definitely wasn't like wholemeal bread at all. It's not bad it's just wasn't what I was expecting.
Jane
I have made this bread....and I must say that it was absolutely delicious!
May
I tried making it twice, but unfortunately it never turned out like in the picture. The dough was extremely heavy, so I wondered from the beginning how it would rise. It didn't. The second time I separated the yolks from the whites, and beat the yolks for a very long time to get as much air in as possible. But it didn't help, it didn't rise at all during baking, and when it was finished, it looked like tofu. The taste was good, but the appearance was not appealing... Where have I done wrong? I think almond flour has way too much fat in it...
Katrin Nürnberger
The almond flour I use for bread baking is not fat reduced and I have never had issues. I think the two issues you could have run into are baking powder that's out of date and therefore ineffective or that you may have used cold ingredients, which will impede (but not completely ruin) a good rise. Hope that helps!
May
Thanks for the reply and tips, I'll keep trying...
Carol Elvidge
I am interested in making this bread could it be cooked in an air fryer if yes at what temperature and for how long , love your recipes so easy, great variety and ideal for a diabetic carol
Katrin Nürnberger
Hi Carol, air fryers are like fan ovens so if you want to make a test run for this bread, I would reduce the temperature to 160C. I also find that air fryers cook slightly quicker than ovens and this bread may brown faster. You would need to be prepared to reduce the cooking time by a few minutes and may have to cover it (sooner) with aluminium paper so it does not over-brown.