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Low Carb Bread | Sophia's Kitchen

Low Carb Bread

5 from 2 votes
Prep Time: 20 minutes
Cook Time: 1 hour
Servings: 16 slices

This one is for all my low carb, gluten free fans out there. I have been wanting to make a bread that ticks many boxes and is suitable for all ketogenic people out there. My mum is a huge fan of this one as it really works and she uses goats milk yoghurt instead and it works just as well. You could also go for a thick coconut yoghurt if you wanted to stay dairy free. It is a simple bread made in less than 1 minute of mixing time.


  • 500 g quark (or Greek style yoghurt or 50/50)
  • 6 large eggs
  • 200 g ground almonds
  • 25 g coconut flour
  • 40 g psyllium husks
  • 60 g chia seeds
  • 1 heaped tbsp baking powder
  • 1 tsp sea salt


  1. Preheat oven to 180°C / 160°Fan / Gas Mark 6. Line a 2-pound loaf tin 19x9cm with greaseproof paper and set aside.

  2. Place the quark or Greek style yoghurt or both, eggs, almonds, coconut flour, psyllium husks, chia seeds, baking powder and salt in the mixing bowl. Mix 20 Sec / Speed 5. Pour the mixture into the prepared loaf tin and leave to stand for 15 minutes.

  3. Bake for 60 minutes or until golden brown at the top and a skewer inserted comes out clean.

  4. Remove and transfer onto a wire cooling rack. Leave to cool before slicing.

Nutrition Facts
Low Carb Bread
Amount Per Serving
Calories 158 Calories from Fat 90
% Daily Value*
Fat 10g15%
Saturated Fat 1g6%
Cholesterol 79mg26%
Sodium 192mg8%
Potassium 51mg1%
Carbohydrates 9g3%
Fiber 5g21%
Sugar 2g2%
Protein 10g20%
Vitamin A 115IU2%
Vitamin C 1mg1%
Calcium 72mg7%
Iron 1mg6%
* Percent Daily Values are based on a 2000 calorie diet.
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  1. Heather on February 12, 2020 at 10:47 am

    The bread looks great! Is there a nutritional panel at all?

    • Sophia H Sophia H on February 13, 2020 at 3:58 pm

      I’ve updated the recipe to include the nutritional info which is underneath the recipe 🙂

  2. Susan Hutchison on February 13, 2020 at 6:45 am

    Hi Sophia
    Happy New Year to you and yours❤️
    I plan to make this in the next day or two. Can you give me the carb count please.
    It it best stored in fridge or cupboard ?

    Will it freeze ok?
    We moved back to Tasmania in November
    Caught up with Arwen yesterday
    Hope all is well with you
    Cheers Susie

    • Sophia H Sophia H on February 13, 2020 at 3:58 pm

      I’ve updated the recipe to include the nutritional info which is underneath the recipe 🙂 It will freeze perfectly. x

  3. Judy Edwards on February 13, 2020 at 10:48 pm

    Hi Sophia, this looks interesting and I would like to try it. Is the serving size 1 or 2 pieces for the net carbs of 5 g please.

    • Sophia H Sophia H on February 18, 2020 at 2:02 pm

      The carbs are per slice. I suggested about 12 slices but if you slice thinner you can probably get 16 slices out of it.

  4. Karine Hird on February 14, 2020 at 7:16 am

    Thanks again Sophia for an amazing recipe! I love the addition of the chia seeds it gives it a nice nutty crunch! Even my husband liked it. Perfect warmed with some butter on it!

  5. Bela de Freitas on February 15, 2020 at 3:09 pm

    I have tasted quite a few keto breads and this is by far the best one I have tasted yet. It does not have an eggy taste and is so soft with a real bread texture. I so love this bread and will be making this one all the time. And on top of everything it is so easy to make. Thank you for a wonderful recipe that Keto lovers can enjoy.

  6. Ivy Chong on February 16, 2020 at 8:52 am

    Omg love this bread! Thanks, Sophia for sharing the recipe! Always look forward to trying your new bread recipes xoxo

  7. Simone on February 24, 2020 at 7:39 am

    What could I substitute the quark for to make it dairy free?

    • Sophia H Sophia H on February 24, 2020 at 1:05 pm

      You could try coconut yoghurt and some lemon juice.

  8. Clarice Feldman on March 5, 2020 at 8:12 pm

    Best lo carb bread yet. As the psyllium still adds a certain gumminess I recommend toasting. I’ve tried lots of lo carb bread and roll recipes and this one is really the best. Thank you!

  9. Sandra on April 4, 2020 at 10:28 am

    i cut the crust off and just ate it without added anything and seemed tasty. will slice and toast tomorrow.

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