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.
Sharon
This is the best keto bread I’ve tried. I love how it’s not eggy and doesn’t use cheese to bind it together...those breads are so heavy to me. My daughter is a type one diabetic, so I like to have low carb options when necessary, and this is the perfect substitute for regular bread! My whole family of picky eaters liked it!
Katrin
Thank you so much for your comment... I'm glad the bread goes down well over at yours! It's great to find something the whole family likes 🙂
Heidi
Katrin thank you so much for ALL your recipes - they are reliably awesome and bring much joy to our housefhold. I made this bread today using 2 whole eggs and 4 egg whites (=150grams of liquid egg white) it turned out amazing. Zero eggy smell or taste. I whipped the egg whites before adding in the greek yoghurt and other ingredients.
Katrin
So glad you liked the bread, it is one of our favourites too!
Julie
This. Bread. Is. Wonderful. I made it alongside the sugar-free blueberry jam and that with a slab of butter on a heated up slice is a highlight of the day.
I am so thankful for this website! It is a treasure for those low-carbers. I haven’t found a disappointing recipe yet and doubt I will. Thank you so much!
Katrin
You are so kind Julie - thank you for putting your trust in my site!
Darrel Timpany
Can i substitute Quark ( its very runny) with Farmers cheese versus greek yoghurt. Either way Im looking forward to trying your recipe.
Katrin
I"m not sure what Farmer's cheese is. But whatever you use should have the consistency of and be similar in taste to a firm, scoop-able yoghurt.
Krisanne
I just cooked this and must say it turned out a winner , I didn’t have a smaller loaf tin but am happy with the result, we had some with butter and yes very delicious will be doing again and again, will let it cool and then freeze the slices thanks so much for your fabulous recipes.
eirinn
Could you use cream cheese instead of quark?
Katrin
You could try that, but cream cheese has a higher fat content. I think Greek yoghurt is a better alternative.
Carol
Hi Katrina, just popped a loaf of your almond and chia seed bread in the oven. It smells delicious. My daughters and I started the Keto diet yesterday so your bread recipe is very welcome. Thank you for all your recipes. I'm looking forward to trying out a lot of them.
Katrin
I'm so glad you found my website! Keep me posted on your cooking and baking, I'd love to hear how it goes 😉
Michelle
This is a great recipe! I make a seed loaf for when i want toast, but really miss a light fresh bread. This nails it. I don't ever toast this one - it goes a bit cakey but my absolute new favourite breakfast is two thin slices of this stuffed with bacon. Yum!
I also have some feedback for your readers wanting to make a full sized loaf.
I doubled the recipe and baked it in a silicone loaf pan. I put the silicone pan inside a regular loaf pan to keep its shape initially. After 40 mins at 170 C, it was golden on top and had risen beautifully. I lowered the temp to 160 for fear of burning the top, and removed the metal loaf pans and rotated the loaves, cooking for another 20 mins. Then I removed them from the silicon pans and put them directly onto the wire rack at 155 C for another 20 mins. Then let them cool on a wire rack overnight.
In the morning the top had sunk a little, making me think they might still be raw inside, but when I sliced them they were fine. The ends were perfectly done, the middle just a tiny bit more moist than I'd like, but not inedible. Next time I think I will maintain the 160, or even let them sit in oven overnight after turning it off.
I only recently found your site and have made a couple of things. I have a small hobby business providing low carb meals to some friends in my community and this bread is fast becoming one of the most popular items.
Katrin
Thank you so much for detailing all your recipe tweaks Michelle! This is really helpful for others. And I am super super happy you like the bread!!
Zoe
Hi, tried this recipe last night and I like it overall however mine Reid not rise very much and had an eggy texture. Any suggestions what might be wrong? Tin is the right size. Thanks
Katrin
Grain free bread has less of a rise than wheat bread, but it should rise and give a nice dome shape on the top. You could try to use room temperature ingredients next time, that may improve the rise. As for the eggy taste, that's a very individual thing. I did not think the bread was eggy in texture or taste. But if you want it less eggy, you can leave out 2 of the egg yolks (or even all of them) - that's the part that makes egg taste of egg 🙂 Also, you can whisk the egg whites until stiff peaks form, which should help to keep more air in the dough and in turn improve the rise more. I hope this helps
Tam
I doubled the recipe, it looks amazing but still not getting a clean knife when I check it. Keep popping it back in for ten mins and fingers crossed!
Katrin
How long did you keep it in the oven in the end? Would love to know!