Paleo Chia Seed Bread

50 min 12 servings


158 Kcal
12g Fat
6.7g Carbs
3.6g Net Carbs
1.4g Sugars
6.5g Protein

This delicious Chia Seed bread is an amazing grain-free, dairy-free, and gluten-free alternative to bread. Many of you really miss bread when starting a low inflammation and gut-healthy lifestyle. This will definitely hit the spot and leave you satisfied instead of bloated. This is a wonderful bread option for diabetics too.


  • 4 free range eggs
  • 1/2 teaspoon of salt
  • 1 teaspoon of apple cider vinegar
  • 200g or 2 cups of ground almonds
  • 1 teaspoon of bicarbonate of soda
  • 1 tablespoon of Arrowroot powder (optional)
  • 50g or 1/3 cup of milled chia seeds
  • 1/2 teaspoon of honey or maple syrup (optional)


  1. Whisk 4 eggs until they turn pale.
  2. Add the salt and the vinegar. Keep on whisking.
  3. Add the ground almonds, bicarbonate of soda, and arrowroot powder.
  4. Mix really well and finally add the chia seeds and honey. If you don’t have milled chia seeds, you can use them whole.
  5. Line a cake tray with coconut oil and baking paper. Pour the mixture in and decorate with chia seeds.
  6. Bake at 150C or 300F for 50 minutes. The cooking time can vary depending on ovens. To make sure it is cooked through, insert a toothpick and see if it comes out clean. If not, it needs cooking longer.
  7. Once cooked, let the bread cool down before slicing it.
  8. *if you are allergic to nuts or prefer not to use almond flour (ground almonds) for any other reason, you can replace it with quinoa flour. 200g or 2 cups of almond flour can be replaced with 120g or 2 cups of quinoa flour.

Storage Tips

Keeps for up to 5 days in the fridge.


Yalda is a globally-recognized gut health and inflammation expert and the founder of Eat Burn Sleep.

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