Everyday Low Carb Bread Recipe
A simple low-carb bread made with quark (or Greek yoghurt), almond and coconut flours, psyllium husks, and chia seeds. Baked in a small 450 ml loaf tin; optional sunflower seeds for topping or added texture.
Equipment
- Oven
- loaf tin (450 ml)
- Parchment Paper
- Mixing Bowl
- Electric Mixer
Ingredients
Ingredients
- 1 cupquark250 g (use Greek yoghurt as an alternative)
- 3 eggs
- 1 cupalmond flour100 g or ground almonds
- 2 tablespooncoconut flour12 g
- 3 tablespoonpsyllium husks18 g 1.5 tbspif using psyllium husk powder)
- 3 tablespoonchia seeds30 g
- 1/2 tablespoonbaking powder6 g
- 1/2 tsp / large pinchsalt
- 2 tablespoonsunflower seedsoptional 15 g
Instructions
Instructions
- Preheat the oven to 170°C / 340°F. Line a small loaf tin (450 ml capacity) with parchment paper.
- In a mixing bowl, combine 3 eggs and 1 cup quark (250 g) (or Greek yoghurt). Beat with an electric mixer until smooth.
- Add 1 cup almond flour (100 g), 2 tablespoons coconut flour (12 g), ½ tablespoon baking powder (6 g) and ½ teaspoon (or a large pinch) salt. Mix until fully combined and there are no dry flour pockets.
- Add 3 tablespoons chia seeds (30 g) and 3 tablespoons psyllium husks (18 g). If you are using psyllium husk powder instead of whole husks, use 1.5 tablespoons of the powder. If using the optional 2 tablespoons (15 g) sunflower seeds, either mix all 2 tablespoons into the batter or reserve up to 1 tablespoon to sprinkle on top before baking. Stir until evenly distributed and the mixture begins to thicken.
- Transfer the batter into the prepared loaf tin and smooth the top. Sprinkle the reserved sunflower seeds on top if you set any aside.
- Let the batter rest at room temperature for 15 minutes so the chia seeds and psyllium can absorb liquid and the mixture can thicken.
- Bake in the preheated oven for about 45 minutes, or until the top is lightly browned and a knife inserted into the center comes out clean. If the top browns too quickly, tent loosely with foil for the last part of baking.
- Remove the loaf from the oven and allow it to cool in the tin for 10–15 minutes before lifting out and slicing.
Notes
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.
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.