I’m excited to share a simple, satisfying recipe: Lemon Almond Chia Bread. This quick bread is gluten-free, low in carbs and rich in protein. It’s nutty, fluffy and versatile—perfect for breakfast, a snack, or alongside soup and salad.

I don’t usually set out to make gluten-free recipes, but when my sister sent me a photo of this bread with a note saying she’d “made something yummy,” I had to try it. My sister isn’t a meticulous baker—she prefers simple, straightforward recipes that come together quickly. This one certainly fit the bill.

Her original note boiled the method down to two bowls: whisk dry ingredients in one, whisk wet ingredients in another, fold together, pour into a pan and bake at 350°F for about 30 minutes. Short and sweet. I appreciated the simplicity, and when I tried it I found the loaf rose into a tender, nutty bread that lived up to the description.

I made a half batch the first time—enough for a short loaf—because I wasn’t sure how my family would receive a low-carb quick bread. The small loaf was a hit. It’s hearty and filling without being heavy. We paired slices with soup and salad and enjoyed how well it complemented savory dishes.

The first version reminded me of lemon-poppy-seed bread visually, which made my brain expect sweetness. To emphasize lemon without turning the loaf into a cake, I adjusted the recipe slightly: I reduced the salt, cut the chia seeds in half, and added lemon zest. The result is a savory lemon-almond loaf with a bright lift from the zest—still low carb and still satisfying.

If you prefer a touch of sweetness, try a light dusting of powdered sugar, a smear of jam, a drizzle of honey, or a barely-there lemon glaze. Those options will add sweetness without changing the loaf’s overall character, and can be used sparingly to preserve the low-carb intent.

This bread is flexible. Make a half batch for a short loaf as I did, or double the recipe for a full-size loaf. You can also bake a double batch in an 8″ or 9″ round or square pan—baking times will vary, so check early and adjust. If you use olive oil instead of butter, add a little extra salt to balance flavors.

My friend’s mother, who recently reduced her carbs dramatically, enjoyed this loaf as a satisfying alternative to higher-carb breads. It fills the gap and still feels like a treat.

Below you’ll find the ingredient list and straightforward instructions—two bowls, a quick whisk, fold and bake. The result is a small, lovely loaf of Lemon Almond Chia Bread that’s easy to make and delicious to serve.

Lemon Almond Chia Bread

Yield:
8

Ingredients

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 (2% works well)
• 3 Tablespoons melted salted butter
• zest of one lemon

Instructions

1. Preheat the oven to 350°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 the eggs, cider vinegar, Greek yogurt and lemon zest. Whisk in the melted butter until combined.
4. Add the wet mixture to the dry ingredients and stir until just combined. Pour the batter into the prepared pan and spread it evenly. Bake 20–25 minutes, or until a toothpick inserted in the center comes out clean. Cool in the pan for 10 minutes, then use the parchment to lift the loaf onto a rack to finish cooling.

Notes

*This recipe yields a small or short loaf. To make a larger loaf, double the ingredients. A larger loaf baked in a standard loaf pan will likely need a longer bake time—begin checking at about 40 minutes and adjust until a toothpick comes out clean.

*You can also bake a doubled recipe in an 8″ or 9″ round or square pan. Baking time will vary; check at 20 minutes and add time as needed.

*For a hint of sweetness without adding sugar to the batter, serve slices with jam, a light drizzle of honey, or dust the top with powdered sugar. For a light lemon glaze, mix 1/4 cup confectioners’ sugar with enough fresh lemon juice to reach a drizzling consistency; use sparingly.

*Butter was used here because it was in the original recipe, but olive oil should work fine. If you swap to olive oil, consider adding a pinch more salt to balance flavors.

Adapted from my sister’s original recipe.