Ingredients
Method
- Line a small loaf tin (450ml capacity) with parchment paper to prevent sticking and make cleanup easier.
- In a large mixing bowl, beat the eggs and quark using an electric mixer until the mixture is smooth and slightly fluffy.
- Add almond flour, coconut flour, baking powder, and salt. Mix until well combined with no dry patches.
- Stir in chia seeds and psyllium husks. Add sunflower seeds if using. Mix thoroughly.
- Spoon the dough into the prepared loaf tin, smooth the top, and let it sit for 15 minutes to firm up.
- Preheat your oven to 170°C (340°F).
- Sprinkle sunflower seeds on top if desired. Bake for about 45 minutes. Check with a knife — it should come out clean and the top golden brown.
- Cool the bread in the tin for 10 minutes, then transfer to a rack to cool completely before slicing.
Notes
Each slice contains just 2.4 grams of net carbs. One slice is perfect for a snack, two for a meal when paired with protein or healthy fats. Substitute Greek yoghurt if quark is unavailable. Use a 450ml loaf tin for best results. Optional seeds can be omitted or replaced to taste.