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.
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!