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!
Bread. Do you love it as much as I do?
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, which 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.
I am so happy with this almond flour bread – it might just be my all time favourite. The texture reminds me of a whole-wheat bread. It’s soft, with a tender crunch in the crust.
The secret ingredient in this low carb bread recipe is quark.
What 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.
Expert tips to make the perfect chia almond low carb bread:
You can use black or white chia, whichever you can get hold of. These awesome superfood seeds are not only packed with nutrients, they also act as a binder. That’s why you only need 3 eggs for this bread. Other recipe use as many as six eggs. Less eggs = zero eggy taste!!!
Psyllium husk provides an extra dose of fibre, which we all need for a well-functioning digestion. It gives the bread more substance and that whole-wheat taste. Check what kind pf psyllium you have – if you want to use psyllium powder, use only 1 1/2 tbsp as opposed to the 3 tbsp stated for the crushed husks.
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.
Important!! I used a small loaf tin (18 x 9 cm / 7 x 3.5 inch) like this one (450ml volume) – 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. If you want to use a full-size loaf tin, you would need to double the recipe and increase the oven time by probably around 15 minutes or so.
If you do not have a small loaf tin and don’t want to double the recipe, you can make Keto rolls instead of almond bread. Let the dough rest until the chia and psyllium have absorbed all moisture before you attempt to handle the dough!
Can you freeze this bread?
Absolutely! I like to pre-slice my loaves and 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!
The sunflower seeds are optional. Any other seeds would work just as well – sesame seeds or pumpkin seeds, for example.
Next time I make this bread, I want to try to separate the eggs and whisk the egg whites, then fold them in last. This way you may get an even fluffier and lighter result.
Ready to try out some 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 with coconut flour or this lusciously chewy-crunchy low carb garlic bread.
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Everyday Low Carb Bread
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 1/2 tbsp if using psyllium husk powder)
- 3 tbsp / 30g chia seeds
- 1/2 tbsp / 6g baking powder
- 1/2 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.
Video
Notes
Nutrition
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Ruth Heller says
A really good, and easy to prepare basic bread recipe, leaving nothing to be desired.
A thousands thanks for this idea!
Katrin Nürnberger says
You’re welcome Ruth!
Tina says
Do I need to use Chia seeds? I can’t eat them.
Katrin Nürnberger says
The chia absorb liquid. If you do not want to use them, I recommend to reduce the amount of yoghurt or add something else in their place. Maybe flax?
Juliana says
Water?
Katrin Nürnberger says
sorry was thinking about a different recipe. Yoghurt 🙂
Wanda says
Hi Katrin, this is a silly question, how much teaspoons in 1/2 tablespoon? as I don’t have a 1/2 tablespoon measure.
Thank you
Katrin Nürnberger says
it’s 1 1/2 teaspoons 🙂
Keith says
I tried this recipe. It was so easy…incredible
Fabrizia Costa says
Can the quark be replaced by philadelphia-type cheese? They’re very similar!
Katrin Nürnberger says
Yes, I think that could work.
Hilary says
This really is the best keto bread in my opinion! I use about 3/4 tbsp of baking powder now, and Greek yogurt. I normally use Tescos milled chia and flax seed in place of chia.
This bread is so versatile! Wanting a dessert one day, I put 2 thin slices in a bowl and poured over some cream with vanilla drops in ( Bulk Powders vanilla flavouring) let it soak in as a base for strawberries & blueberries. Yum!
Katrin Nürnberger says
Thanks so much for detailing your subs! Good to know you can use a mix of flax and chia 🙂
Franni says
I make this bread regularly using yogurt and it’s delicious and very filling. Thank you for all the great recipes!
Jacky says
Hi Katrin,
I’m new to the keto lifestyle and cooking and have just made this loaf with greek yoghurt (can’t find quark at the moment) and almond meal; it is really, really good ! lovely texture and taste, slices well and was actually very simple to make. My son also commented on how nice it was.
I’ve also tried the coconut/flax bread which is good, but this is definitely a winner!
I’ll be making it regularly and freezing it sliced!
Thanks for this and your other excellent recipes.
Dolores says
Hi,
It’s my first lchf bread and I really like it I do, however, have a question: what can I put in instead of the coconut flour?
Thank you
Katrin Nürnberger says
It’s best with the coconut flour. However, you could try double the amount of almond flour (4 tbsp) or 4 tbsp sesame seed or sunflower seed flour. CHECK the consistency of your dough to make sure it’s the same as the video. Coconut flour is more absorbent then other flours, that’s why you need less.
Rebecca says
Oh my goodness I love this bread. I always make your Almond bread, but this is now my favourite. Had two slices this morning with your sugar free (no cook) raspberry jam. Simply delicious.
Thank you 🙂
Katrin Nürnberger says
Amazing! So happy you like it – and the jam, too 🙂
Linda F says
Love the recipe! I used half almond yogurt and half coconut yogurt. Kept it dairy free. This will be my go to bread recipe. Thank you. Linda
Katrin Nürnberger says
Good to know that it works well like this! I had a reader try with soy yoghurt and that did not yield a good result. Thanks for letting me know 🙂
Jitka says
Great!
Mira says
I followed every single detail and step to make this bread. The bread looked same as the one shown on the picture but tasted like nothing! I don’t know how have I ended with such a bad result as I did all as per the receipt and I have bought my organic ingredients specially for this ..
Katrin Nürnberger says
Hi Mira, if you add a little more salt next time you may prefer the taste 🙂
Bonnie says
Hi Katrin,
This is my first time actually baking keto/low carb bread. Your recipe is the least intimidating I’ve seen, and you answered all my questions in your notes already. I did everything as written, making sure to leave the Greek yogurt and eggs out until they were at room temp before I began mixing. Used a 8.5″x4.5″ tin though cause I could not find a 7″x3.5″ one. Still rose more than I thought it would. Thanks a million! Love your blog.
Katrin Nürnberger says
Success! Glad it worked out well!
Jane Khoo says
Thank you so much for the great recipe and it is the BEST for its texture, no eggy smell and texture is great!!!
Suitable as savoury sandwich or to spread healthy stuff eg. black sesame, peanut butter etc. Cheers to your health and energies!!
Katrin Nürnberger says
Now you made me remember how much I like black sesame!!!
Grace says
Best bread ever!! I made this today exactly like the recipe except I switched out the sunflower seeds for the everything bagel seasoning. It was fantastic. No eggy taste!! The flavour was very neutral which is exactly what I want. My loaf pan was larger so didn’t turn out at high as yours but that’s okay.I think once I can get my hands on more quark I will attempt to make bagels!! Thank you so much!!!
Katrin Nürnberger says
That sounds delicious!
Nat says
Hi Katrin! Thanks for the recipe. Can I use Xanthan Gum instead of psyllium husk? If so what would be the ratio ?
Many thanks
Katrin Nürnberger says
No, I would not do that. Psyllium is very absorbent and xanthan gum is not. Your dough would end up being too wet. You could use flax instead, but even then, I think you’d have to increase the amount.
Liezel says
i would love to make this as i have started keto and really miss my morning toast and cheese 🙁
i would like to know if i can use Aplro Nature unsweetend yogurt instead of greek yogurt. would it work or do you rather then reccommend ricotta.
Katrin Nürnberger says
Hi there, if you have both I’d use a mix of both half and half, that would be the closest in consistency to quark.
Rhonda says
Ricotta?
Katrin Nürnberger says
I haven’t tried it. But it could work! Ricotta is a bit firmer than quark and also higher in fat.
Liezel Boonzaier-Lacquaye says
i actually just made it with the Alpro. Baked it as per time. It is cooked but feels wet. not raw but still wet. i think the Aplro yogurt is not the same texture as quark and makes the batter a bit wetter. i will try it tomorrow toasted and see.
Katrin Nürnberger says
Oh, that’s good to know. That’s a shame. You could try to stick it back in the heated oven for another 10 minutes, covered with aluminium foil so the top does not burn. But I guess toasting should help too.
Gayle says
Strain it overnight to get some of liquid out. Much easier than trying to adjust flours
Katrin Nürnberger says
That’s a great tip!
Luz says
hi, I am wondering if this recipe can be divided into 12 dinner rolls? Do you think that would work? Or is this just a loaf recipe?
Katrin Nürnberger says
Hi, I think the dough should be firm enough to form rolls. It’s a little sticky but wetting your hands might make this easier. You would have to reduce the baking time to 20-30 minutes.
Pia says
Hi!
When I have used coconut flour earlier I find that it has a very sharp stingy aftertaste ( although I have not found anyone who shares my view when googling). Can I exchange it for more almond flour?
Katrin Nürnberger says
You could try to sub it for 4-6 tbsp of almond flour (5-6 if it’s coarse, 4 if it’s fine).