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.
Julia
Have made this bread twice now. Turned out perfect both times. Thanks for the recipe.
Melissa
This bread turned out just wonderfully! I’m an american living in Germany, and was happy to find a low-carb, grain-free bread recipe with high protein quark in it (you can find that everywhere here!) love that it has chia seeds and psyllium husk for added fiber. I was a little worried that the bread wouldn’t rise, and that the texture might be a bit different, but boy was I mistaken! It rised beautifully like a normal bread, and the texture was just perfect! I will definitely be making this regularly! Thanks for sharing this wonderful recipe.
Liliberh
Can i use cremy yogurt instead of greek yogurt in baking?
Katrin
I would choose yoghurt that’s as firm as possible. Definitely check the consistency of your dough to make sure it does not end up watery/too soft
Bharat
Can I use curd instead of greek yogurt? Curd is not as fatty as greek yogurt.
Katrin
Hello Bharat, as long as it has a similar consistency it should be fine!
Wendy Araiza
Can I use a bread machine with this recipe?
Katrin
I don't have a bread machine, so I cannot help with particular tips, I'm sorry! I know that you CAN make almond flour bread in the bread machine though, there are plenty of recipes online. i'd check those timings and set your machine to that cycle using this recipe.
Jehna Caron
This is our favorite bread, of all the low carb breads I’ve made, so far! We usually have it for breakfast with a sweet fat bomb spread on it. I accidentally put the sunflower seeds in the batter, so I added more on top. It’s delicious, thank you for the recipe!
Katrin
Mmmmmh,I wonder what a fat bomb spread is? Sounds delicious!!!
Nisan
Hello,
My bread turned out very humid inside, what could be reason for that?
Katrin
It sounds like it simply wasn’t done. Next time, keep it in the oven longer 🙂
Bharat MV
I like to soak the chia seeds overnight for better digestion. Can I use that chia gel directly in this recipe?
Katrin
To be on the safe side I would probably reduce the amount of quark or yoghurt by the amount of liquid you are using to soak the Chia seeds in. In my version of the recipe, the chia seeds absorb the liquid from the quark. You don’t want your bread to end up soggy.
Bharat
Cool, I'll reduce yogurt and try.
Claire
If there were 6 *s, You'd have them. Gosh this is the best bread ever... I used the large loaf tin and it rose to the top. I did mix the eggs first before I added other ingredients. I don't think we'll ever buy bread again and it was so very easy!
You're recipes are the best Katrin!
Claire xo
Katrin
How very excellent! I think you've just made my day 🙂
Blake Dunn
Being a diabetic I am for sure going to try this..Ty for sharing
Blake Dunn
The bread tasted great, but it didn't rise very much???? I think it only rose up an inch..what could I do or what didn't I do? I used a smaller bread pan...seems the parchment paper it was hard to fold it without krinkles which makes the bread look weird...can I try the non-stick pan?
Katrin
It could have something to do with the baking powder... was it fresh? I have a few tips in the post about how to get low carb bread to rise and what can go wrong. The crinkle problem can be solved by cutting 2 sheets of baking paper which fit into the pan lengthways and sideways. That way there's no folds at all. I would definitely recommend to use parchment paper because it's an easy and mess-free way to ensure the bread does not get stuck.
Blake Dunn
Okay I followed the recipe very close...I'm still having trouble with it rising...my baking powder is fresh and I even added more.....I watched another bread making video and they added yeast and warm water with a TBSP of sugar and salt and then lightly kneaded it and put it in the bread pan and put a towel over it and left it for 2 hrs and it rose good....is the yogurt which has like 11 grams of sugar and with the added salt...is that what is supposed to activate the baking powder? Or can I just add warm water and yeast with sugar and salt and let it rise that way???? Help
Katrin
Hi Blake, the baking powder activates all on its own. It's the yeast that needs sugar fo feed on. Maybe this recipe is just not your cup of tea. I have not tested it with yeast so cannot give any recommendations. But I DO have a recipe for yeast rolls which do rise nicely. You might like those! Here's the link:
Blake Dunn
Well I like the bread...I'm not going to quit just yet....TY for all your help
Katrin
keep me posted!!