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!
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.
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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.
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 breadraise 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.
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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.
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.
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.
Easy Keto Bread
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.
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.
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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.
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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.
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.
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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!
Store the bread in an airtight container at room temperature for up to 2 days or in the fridge for up to 5 days.
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!
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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.
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!
Note: The servings slider only changes the first amount in each line and not any subsequent amounts. Please make your own calculations where necessary.
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I used a small loaf tin (18 x 9 cm / 7 x 3.5 inch) like this one (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.
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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.This 6-ingredient homemade keto bread is low-carb, gluten-free, and only takes 10 minutes to prep! Enjoy as sandwich bread, by itself with a little butter, or anything in between.
Keto Bread Recipe {tastes Like The Real Thing}
From morning toast to a quick sandwich to a nice side with dinner, there are plenty of times you may be craving bread on a keto diet. But there’s no need to miss out on the fun when you can make this easy homemade keto bread!
With only six ingredients and 10 minutes of prep time needed, it couldn’t be easier to whip up a low-carb and gluten-free loaf. And if you cut your bread into 10 slices, each slice is only 1.1 net carbs! Perfect for any keto-friendly meal.
This simple recipe comes together in eight steps with six ingredients you likely already have in your kitchen. Let’s see how it’s done!
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Step 1: Preheat the oven to 350°F. Grease and line a 9×5 baking sheet with parchment paper, letting the paper hang over the sides for easy removal.
Step 2: Separate the eggs, placing the whites in a large mixing bowl or the bowl of a stand mixer and the yolks in a separate large bowl.
Step 4: In the bowl with the egg yolks, add the almond flour, coconut flour, monk fruit, and salt. Stir until a thick mixture forms.
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Step 5: Gently fold the whipped egg whites into the egg yolk mixture in 3-4 batches. Mix until just incorporated, being careful not to overmix.
Step 7: Bake for 50-60 minutes or until the bread is a light golden brown on the outside and firm to the touch.
It can be tempting to cut into your low-carb bread right away, but giving it time to cool will yield the best texture. I promise, it’s worth the wait!
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The stiff egg whites are what give this bread its fluffy texture, so you want to be pretty gentle as you fold them into the egg yolk mixture.
That being said, you’re going to have to really stir to incorporate the first batch of egg whites into the stiff egg yolk mixture. That’s okay. It will be easier to gently fold in the egg whites after that.
The internal temperature is also very important for texture. For the best possible results, we want to get the inside up to at least 200°F before removing from the oven.
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Finally, given that there are eight eggs in this recipe, it’s safe to say that the flavor is a tad “eggy.” Personally, I don’t mind it, but I do find that spreading some butter on my slice helps make it seem more like “real” bread.
Due to the eggs in this recipe, we definitely want to keep it in the refrigerator. When stored properly, you can enjoy it all week long as toast, quick and easy sandwich bread, or a vehicle to sop up any low-carb soup!
Just place your keto-friendly bread in an airtight
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