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Lemon Almond Chia Bread. A savory and satisfying quick bread that's low carb and protein rich. It's fluffy, nutty and delicious. Great for breakfast! Perfect addition to soup or salad!

Lemon Almond Chia Bread

Servings 8


Dry ingredients:

  • 1 cup almond flour
  • 2 Tablespoons chia seeds
  • 1/8 teaspoon salt
  • 1/2 teaspoon baking soda

Wet ingredients:

  • 2 large eggs
  • 1/2 teaspoon cider vinegar
  • 1/4 cup Greek yogurt I use Fage 2%
  • 3 Tablespoons melted salted butter
  • zest of one lemon


  1. Preheat oven to 350 degrees F. Line a 9 x 5 loaf pan with parchment paper.

  2. In a medium bowl, whisk together the almond flour, chia seeds, salt and baking soda. Set aside.

  3. In a separate bowl, whisk together the eggs, vinegar, yogurt and lemon zest. Whisk in the melted butter until well combined.

  4. Add the egg mixture to the flour mixture and stir to combine. Pour into the prepared loaf pan, spreading the batter evenly. Bake for 20-25 minutes or until toothpick inserted in center comes out clean. Cool in pan for 10 minutes, then use parchment paper to remove the loaf to a rack to finish cooling. 

Recipe Notes

*This makes a small batch or a short loaf of savory bread. If you'd like to make a larger batch, double the recipe. You can bake it in a loaf pan, but you'll have to increase the baking time. I don't have an exact time to give you. Generally, when baking a loaf of quick bread, baking time can be anywhere from 50-65 minutes. I would check it at 40 minutes and adjust time from there.

*You could also bake a double batch in an 8" or 9" round or square pan. Baking time will probably be around 30 minutes. Check doneness at 20 and adjust for additional time from there.

*If you prefer a little sweetness to savory, without completely negating the low carb nature of the bread, or adding sweetener to the batter, you could eat your slice with jam or drizzle a bit of honey on it. You could also dust the top with confectioner's sugar or lightly drizzle with lemon icing by mixing 1/4 cup of confectioner's sugar with just enough fresh lemon juice to create a drizzling consistency. This won't make a lot of icing, but enough to just enough to very, very lightly drizzle over the top of the loaf. 

*I used butter because that was the fat used in the original recipe. However, I would like to try it with olive oil. I think it will work just as well. If using olive oil, I'd probably add just a bit more salt to replace the salt from the butter.

Adapted from my sister's original recipe.

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