Everyday Low Carb Bread Recipe
This Everyday Low Carb Bread is a game-changer! Perfect for sandwiches or toast, it’s simple, nutritious, and oh-so-delicious!
Equipment
- Mixing Bowl
- Whisk
- Baking Pan
- Spatula
- Oven
Ingredients
- 1 cup quark (250g; or Greek yogurt as alternative)
- 3 large eggs
- 1 cup almond flour (100g)
- 2 tablespoons coconut flour (12g)
- 3 tablespoons psyllium husks (18g; or 1.5 tablespoons if using powder)
- 3 tablespoons chia seeds (30g)
- 1 tablespoon baking powder (6g)
- 1 teaspoon salt (or a large pinch)
- 2 tablespoons sunflower seeds (optional, 15g)
Instructions
- Preheat your oven to 350°F (175°C) for even baking.
- In a large mixing bowl, combine the quark (or Greek yogurt), eggs, and salt. Whisk until smooth and well combined.
- In a separate bowl, mix the almond flour, coconut flour, psyllium husks, chia seeds, and baking powder. Ensure there are no lumps.
- Gradually add the dry mixture into the wet ingredients, stirring continuously until you have a thick batter. If using sunflower seeds, fold them in now.
- Spoon the batter into your prepared baking pan and smooth the top with a spatula.
- Bake for 40-50 minutes until the top is golden brown and a toothpick inserted into the center comes out clean.
- Let the bread cool in the pan for about 10 minutes, then transfer to a wire rack to cool completely before slicing.
Notes
- Store the bread in an airtight container at room temperature for up to 3 days.
- For longer storage, slice and freeze the bread; it stays fresh for up to 3 months.
- Toast slices directly from frozen for a quick meal.