Everyday Low Carb Bread

400 votes

This chia almond bread recipe has a texture just like whole-wheat bread and can be baked as an easy-to-slice loaf or as rolls. A perfect everyday low carb bread, this recipe is gluten free, Keto and delicious with sweet and savoury toppings. No eggy taste!

Prep Time20

Cook Time45

Total Time1 5

Course: Breakfast

Cuisine: British, German

Diet: Diabetic, Gluten Free

Servings:

Calories: 107kcal

Author: Katrin Nürnberger

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.

Video

Notes

2.4g net carbs per slice. Nutrition is calculated per slice on the basis of 12 slices. A portion is 1 - 2 slices, depending on how hungry you are. 2 slices of this bread are VERY filling.

Quark is a German cooking cheese. If you cannot source it, substitute with Greek yoghurt.

I used a small loaf tin (18 x 9 cm / 7 x 3.5 inch, 450ml volume). It is half the size of a full size loaf tin/bread pan. I'm finding it really useful because low carb bread is filling and denser than wheat bread. Less is more :)

The sunflower seeds taste good in the bread, but are not necessary for the texture. You can leave them out or replace them with sesame seeds or pumpkin seeds.

Nutrition