Everyday Low Carb Bread
A soft, grain-free loaf with a perfect texture that mimics whole-wheat bread. Great for sandwiches, toast, or rolls.
Ingredients
- 1 cup quark or Greek yogurt
- 3 eggs room temperature
- 1 cup almond flour or ground almonds
- 2 tbsp coconut flour
- 3 tbsp psyllium husks use 1.5 tbsp if using powder
- 3 tbsp chia seeds
- 0.5 tbsp baking powder
- 0.5 tsp salt
- 2 tbsp sunflower seeds optional
Instructions
- Line a small 450ml loaf tin with parchment paper.
- In a large bowl, use an electric mixer to blend the eggs and quark until smooth.
- Add the almond flour, coconut flour, baking powder, and salt. Mix until fully combined.
- Fold in the chia seeds and psyllium husks. Add the sunflower seeds if using.
- Fill the dough into the loaf tin and let it rest for 15 minutes. Sprinkle remaining sunflower seeds on top.
- Preheat the oven to 170°C (340°F). Bake for 45 minutes or until a knife inserted into the center comes out clean.
Notes
Let the bread cool completely on a wire rack before slicing, as it firms up while cooling.