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.
Judy
Simply the best keto bread I have made. This bread satisfys my cravings and is delicious. I used greek yogurt and it worked well. Thank you for the great recipe.
Katrin
That's great news! Glad you're enjoying the bread.
yvonne
i was diagnosed with gestational diabetes and being a bread lover, i was struggled a little to cut down all bread until i found your site! thank you so much for the recipe.
i have made this bread for the fourth time. i would double the ingredients to bake two loaf to share with my mum, and she loves it.
i would freeze them and toast them for breakfast. salted butter and peanut butter on them are delish, they do taste perfectly on their own too.
Healthy Keto Club
Love you, love this recipe! The best bread recipe for ketoers. The first batch with quark was excellent. Just did the second batch with yogurt. Excited to taste it! No eggy taste, really great texture and a great substitute for bread. Making some to take on holiday. And yes I cut and freeze them, ready for toasting any time. Thank you. Natalie @healthyketoclub
Chiara
I simply loved this bread! So tasty and moist 🙂 the only thing I noticed is that it did not rise a lot, but I think half of the problem is that I have used a bigger mold, and that I can't really set the temperature of my oven (I am in a flatshare and the oven is so old that I can't read the temperatures marks anymore). So I might have set a too high temperature and did not let it rise properly, in fact it was cooked after 30 minutes. But I love the taste and can't wait to try it tomorrow morning with some butter and coffee!
5 stars!!
Katrin
That's good to hear! I'm using a smaller bread tin now, which I have mentioned in the post. That way you'll get that bread shape you're looking for.
Ann Walker
Get an oven thermometer to check the temperature. They’re inexpensive and work really well.
Mariam
My favourite keto bread recipe. This is the one I personally recommend to any friends or family starting a Keto way of life. Have made it with seeds and without, delicious both ways.
Raelene Lobban
Hello, trying this recipe today and I want to make rolls. How long would I cook them for please?
Katrin
I would go for about 25 minutes. Then test if they are browned and cooked through.
Burch Carr
I just made this bread today and I love it. Most low carb bread recipes are BORING, and they almost all taste almost exactly yhe same way, but not this one. Bursting with flavor, it is now, officially my go to recipe for breakfast bread that is also excellent for sandwiches or just a snack. Really good. Thank you so much Katrin!!!
Katrin
Aaaw Burch, thank you SO much for your lovely words. I'm so pleased you like the bread 🙂
Kate Koger
The loaf of bread using Greek yoghurt turned out amazing and hubby and three kids loved it. Made another batch tonight using Quark and again they all LOVE it! Thank you so much for this amazing recipe! Could easily add flavours to it such as cinnamon, savory - cheese, chives, olives etc just for something a little different. So going to try all the things with this bread. Next to try are your flaxseed wraps!!!! So glad I found your website and follow you on IG.
Katrin
That's so good to hear Kate!!
Kate Koger
Just decided to whip this up now!!!! Can't wait to try it. Using Greek yoghurt as I don't have Quark. Can't wait to try it!!!!
Katrin
Oh, I can't wait to hear how you like it!!!
Deborah
This is a lovely little bread. I cannot find quark in the US (DC area) where I live so did a mix of 3 oz cream cheese and the balance (by volume) very thick Greek yogurt. Put that in a blender with the eggs and then added that to the flour mix in the bowl. Worked great.
This bread has such a light fluffy texture with a bit of elasticity from the chia/spyllium that might make great burger buns....will try next time using Enligh muffin rings to initially stabilize the sides/base until the rolls start firming up in the oven. Worth a shot.
Katrin
That's a great idea Deborah!! The bread WOULD be good as buns.
Carolina
Hi Katrin,
I made this bread today and am enjoying it. I think it tastes a bit better than your other bread (the almond one). That's just a subjective judgment though. I think it is because of the strong taste of almond that I need to get used to. Could I maybe substitute some or most of the almond flour in this recipe with coconut flour? What would you suggest?
Thanks for all your wonderful recipes. I'm already deciding what to try out next.
Katrin
As a rule of thumb, use half the amount of coconut flour if you substitute for almond flour. Coconut flour absorbs more liquid. I have a coconut flour flaxseed bread you might like
Katrin
As a rule of thumb, use half the amount of coconut flour if you substitute for almond flour. Coconut flour absorbs more liquid. I have a coconut flour flaxseed bread you might like
Heidi Lagan
Made this with the help of my grandson yesterday, best ever and so easy. He was so proud when his parents came and picked him up and was able to share the bread with them and everyone loved it, will have to make another one today as none left
Katrin
That's so good to hear! You're making me want to make another loaf now 😉