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.
This Is The Recipe For How To Make Homemade Low Carb Bread
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.
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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.
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.Keto Bread is kind of like the holy grail of low carb baking and I really think we we’ve nailed it with this recipe!
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This low carb Keto bread does not require you to whip egg whites, add quirky ingredients, or use yeast, and no eggy taste, it’s about as simple as it gets to make.
For my easy Keto bread recipe I tested, retested, and tested again with various different low carb ingredients, cook times, and methods before settling on this recipe as the best low carb bread recipe we’ve made so far, I think you’ll love it!
So let’s be honest here, this recipe and all Keto bread recipes are not anywhere close to wheat bread, at least not in my book. Now that doesn’t mean they are bad, not at all, but you
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Remember for Keto baking and making Keto bread in particular we are somewhat limited to using only a couple of non grain gluten free flours, usually almond flour or coconut flour, or a mixture of both.
Now some recipes also like to use things like yeast, ground chia, ground flax, and a couple other things to help with texture.
Well, I have made many of the most popular Keto recipes recipes on the internet and while many of them were good, I wanted to create one that was simpler and didn’t require looking on the internet for specialty ingredients just to make a loaf of bread.
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Plus, can I just say that the taste of flax in keto bread was something I really did not care for, it has an almost bitter taste I thought, so that had to go.
Also common between many of the Keto bread recipes is a kind of spongy texture and the bread can appear almost wet, with some recipes producing more ‘wet’ bread than others.
I have tried to minimize this in my recipe, but my best tip for getting your keto bread to dry out a little is to slice it ahead of time and literaly let the individual slices dry out for at least an hour.
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Now it’s perfectly nice to eat without this, but if you have time I’d try this tip and see how you like it.
And my last tip is to wait until your low carb bread is fully cooled before you slice into it, this will help a lot. I was able to get very thin slices from it when it was cooled, it’s a dense bread so you probably don’t want to eat massive slices as it’s very filling.
A bread maker is not necessary for this recipe, but if you have one you could try it to bake it in if that’s more convenient.
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However, the dimensions of the pan inside your bread maker may be totally different to the loaf pan size I recommend and that will affect the outcome and bake time.
Remember, this is a gluten
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