Low Carb Chia Almond Bread
This low carb bread is fluffy, grain-free, gluten-free, and packed with fiber thanks to almond flour and chia seeds — perfect for sandwiches or toast while keeping carbs in check.
Equipment
- Mixing Bowl
- Whisk or Fork
- Loaf Pan (8x4 inch)
- Parchment Paper
- Oven
Ingredients
Dry Ingredients
- 1.5 cups almond flour fine, blanched
- 2 tablespoons chia seeds
- 1 tablespoon baking powder
- 1/2 teaspoon salt
Wet Ingredients
- 5 eggs large
- 1/4 cup olive oil or melted butter
- 1/4 cup water
Instructions
- Preheat oven to 350°F (175°C). Line an 8x4 inch loaf pan with parchment paper.
- In a large bowl, mix almond flour, chia seeds, baking powder, and salt.
- Add eggs, olive oil, and water. Stir until well combined and smooth. Let sit 2 minutes to thicken slightly from chia.
- Pour batter into loaf pan and smooth top with spatula.
- Bake for 35–40 minutes, or until top is golden and a toothpick comes out clean.
- Cool in pan for 10 minutes, then remove and let cool fully on a wire rack before slicing.
Notes
Store in an airtight container for up to 5 days or slice and freeze for longer storage. Toasts well. Optional: add herbs or seeds on top before baking.