Quick low-carb bread

Quick low-carb bread

Do you want bread for breakfast on occasion, while still avoiding carbs and gluten? Try this quick and easy low-carb recipe.

Quick low-carb bread

Do you want bread for breakfast on occasion, while still avoiding carbs and gluten? Try this quick and easy low-carb recipe.
4 servingservings


  • ¼ cup 60 ml crème fraîche
  • 2 2 egg whiteegg whites
  • 2 tsp 2 tsp (5 g) ground psyllium husk powder
  • ½ cup 125 ml (60 g) almond flour
  • ½ cup 125 ml (75 g) sesame seeds
  • ¼ cup 60 ml (35 g) sunflower seeds
  • 1½ tsp 1½ tsp (7 g) baking powder
  • 2 pinches 2 pinches salt


Instructions are for 4 servings. Please modify as needed.

  1. Preheat oven to 400°F (200°C).
  2. Mix egg whites and crème fraîche in a bowl.
  3. Add remaining ingredients and work in to the egg batter. Let rest for a few minutes.
  4. Form into piles and put in a baking dish. Sprinkle some extra sesame seeds if you like.
  5. Bake in oven for 10–12 minutes until golden brown.

This a popular recipe from Fanny Lindkvist, who has the Instagram account LessCarbs.

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  1. Tracey Diehl
    It would be helpful if the recipes posted included nutritional information--especially approximate number of carbohydrate grams per serving. (I am trying to do 6 grams at breakfast, 12 grams each at lunch and dinner.) Thanks. Tracey
    Replies: #2, #27
  2. Zepp
    It says 2 grams per serving!

    Under the pie chart diagram.

    Reply: #43
  3. Leesan sananikone
    In last 2 weeks have recently turned to LCHF hoping it will help me get rid of type 2. My after meal sugar levels have been good but my fasting level is still at 9.3. I'm supposed to be on metformin but am of the mindset that if I take medication my body will become reliant. Do I Go back on my meds? I'm also finding it hard to find a doc who understands LCHF in south australia.
    Replies: #8, #49
  4. Cassandra
    By "peeled" sesame seeds, I assume you mean ground sesame seeds? And do you not need to grind the sunflower seeds too? Is this 2g per serving for 6 rolls per recipe, or for 8 rolls per recipe?
    Replies: #5, #12
  5. Inger Swanberg Team Diet Doctor

    Not ground sesame seeds, just sesame seeds. I removed the "peeled" as it may be confusing. No ground sunflower seeds either.

    The 2 g per serving is based on 6–8 rolls per recipe. The difference will be negligible.

    / Inger Swanberg
    Team Diet Doctor

  6. Angela
    The bread looks fantastic! But could you please provide the recipe in grams for the people from Europe? Flour and seeds are no liquids therefor we don't measure them in ml. Thanks!
    Reply: #53
  7. Mary
    This recipe sounds delicious and I want to run out to the kitchen and make it right now. Could you please clarify "Form into piles and put in a baking dish". What kind of piles and what size baking dish ... do you mean shape into a bun pile, bread loaf pile in a loaf pan or a flat pile in a 9 X 9 baking dish.

    Sorry to be a pest, however, baking is a challenge for me and I need the details. Thanks!

    P.S. all your recipes look so good and I can't wait to try them.

  8. Monica
    Hi Leesan,

    I had exactly the same problem 2 months ago. Fasting blood sugar was the only problem. I started intermittent fasting and trust me, got rid of the problem in about two weeks only. First day I fasted I only did breakfast and drank water the rest of the day until next morning when I had breakfast again, it was about 26h later. Before that day, my FBS was around 113 every single morning and right after those 26h it went down to 95 in just one day. I continued fasting once a week for 4 weeks more and having only three meals a day: brakfast 9am, lunch 2pm and diner 7pm, no snacks. I've doing this for about two months now and FBS continued dropping down to 75-85 consistently every morning. I mean I'm cured ;)
    I was not and I'm not doing any meds. Only LCHF and intermitent fasting. Worth to mention I do exercise 6days a week, but has been like forever, not new.
    You may want to give it a try and also take a look to interview with Dr. Jason Fung and visit his website as well.

    Good luck!

  9. Anna
    I find a lot of recipes that show metric measurements in ml rather than grams for dry ingredients ... it is odd, Angela. In this case the original measurements are in cups (1/4 or 1/2 cup etc) and while I know a cup isn't exactly the same in the US vs Australia, I have never had a problem using cups with such recipes. Having to weigh the ingredients is more of a pain for me than just measuring out half a cup. But you're right, no one would use ml for dry ingredients.
  10. PatrickP
    Why so complicated? How about Swiss cheese omelette and sausage or plain Greek yogurt with sliced almonds or bacon and eggs, or smoked salmon and cream cheese? Who has time for such recipes?
    Reply: #51
  11. John
    I can't see the point of 'bread' alternatives. Surely, just as 'substitute' meats for vegetarians are not MEAT, most of these recipes are NOT low-carb BREAD. They are just safe-cakes. :) Perhaps Mary Antoinette had a good idea? Please note, I am not saying these treats are not wholesome or tasty! Thank you.


    Angela. Why not get a set of kitchen scales that measure in metric and imperial? Or find a conversion chart on-line? You would quickly memorise the oft-used quantities too. Good Luck.

    Reply: #15
  12. hemul
    No, they mean hulled sesame seeds.
  13. Cassandra
    To form these into piles you have to beat the egg whites until fairly stiff, and then carefully fold them into the sour cream. That's an important step that was left out.

    Also, in English we don't roast bread, we bake it.

    Reply: #14
  14. Inger Swanberg Team Diet Doctor

    Above the recipe it says that the bread toasts well, not referring to the process of baking the bread but to making toast out of it. In the recipe it says "bake" in oven etc.

    Regarding instructions on how to make the bread I just consulted with Fanny who created the recipe, and she confirms that what we've written above is what she intended. However, there's probably no harm in beating the egg whites a bit.

    / Inger Swanberg
    Team Diet Doctor

  15. Angela
    Thanks John! I currently live in Asia, but managed to get a cup measuring set. Tomorrow I start baking!:-) And I will for sure check online for a conversion chart. Thanks again for the hint.
  16. Gadget Fan
    I am curious why egg yolks are excluded, and only egg whites are used in this recipe. Will it fail if I include egg yolks? Is this something that affects the quality of this "bread". I'm going to try making this, so appreciate you posting it, but I want to understand what the constraints are that make this recipe work.

    And thank you for this informative and life-changing site!

    Reply: #19
  17. Penny
    Loved these - made them in a 'muffin-top' pan so ended up with little rounds (instead of little piles in a baking dish). The sesame seeds and the texture are a welcome replacment for the longed for bagles.
  18. Barbara MacDonald
    Just tried this bread. Fabulous. Tried it straight from the oven, so haven't had it toasted but absolutely confident it will be great. Thank you.
  19. Hazel
    Gadget Fan: the beaten whites may provide some structure for the seeds that one whole egg wouldn't (so that they can be baked in mounds), but I would use one egg instead of two whites, for more heart-healthy nutrition from the yolk. And a bit less waste. The batter might spread but then I'll have a tortilla.
  20. Marilyn
    As a physician in North Carolina I would advise you to absolutely take your metformin. Your body through not fault of your own is not processing carbs correctly. To say you would be dependant on the metformin is only true in that your body is already not making the hormones it needs to regulate calories. I have had young women in tears hugging me for sending them to an Endocrinologist with the question of possible need for metformin. It is no different than a diabetic needing insulin their body does not make or an asthmatic needing anti-inflammatories to breath. Dependent in the sense that they can live a more normal life, but not dependent as in narcotic dependence. I hope that makes sense. When my daughter bemoans the fact that she needs hearing aids I tell to give praise for living in a century and an advanced culture where she can have a nearly normal life. I can barely see without glasses. I am fully dependant on them but not because I wear them. Bless You on your health journey! Go with the metformin AND low carbs and you will be amazed. It is not a fad diet drug it is essential for your metabolism. Marilyn
    Reply: #37
  21. Cheryl
    I love this recipe! It's so simple and delicious. I made it a little sweeter this time around by adding 1 tsp of xylitol and 1/4 tsp cinnamon. I also baked them in a silicone sponge cake bakeware with three baking cavities. It was the perfect size! I also like to add poppy seeds.
  22. Suzanne
    I just made these and they're so good! The only problem I have is getting 6-8 rolls- they would be tiny, I made three and were not big either but very light and satisfying with some cheese on top. I will no longer feel deprived of bread with these.
  23. Dougie
    I am soooooo keen to give this a shot! I have just recently switched from low fat to low carb/keto, so I can easily remember the amount of bread I used to eat. Would love to have a go at this, only problem is I don't know too much about the psyllium seed husks. I don't like to jump into things (diet and fitness wise) before being educated about them. I have done a quick google search, but I'm sure you could tell me more and/or in a better way. So far all I know is that it's a supplement and supposedly good for the gut. I really liked the fact that the LCHF lifestyle didn't rely on any supplements - it's mostly organic meat and veg with some dairy. Could you tell me more please?
  24. Diana
    Want to make this but do not understand what you mean Here:
    "Form into piles and put in a baking dish".
    someone else referred to rolls
    Reply: #45
  25. Sarah
    Hi Dougie,
    The psyllium seed husks help with the texture, they give a little chewiness to make it more bread like. This is mentioned in the Oopsie bread recipe, which without it, is more like little dry omelettes than bread.

    As for the comment about adding xylitol: xylitol is a sugar alcohol and I would think that given it is not mentioned in any recipes here, there is a reason behind it. Sugar is sugar no matter what fancy name it is given, getting used to un-sweetened foods is the best option, it won't be long until your palette adjusts and you will find things start to taste sweet naturally. Cinnamon is amazing though, I made a cheese cake with only cinnamon topped with frozen blueberries and cream, even the kids liked it. (used home made almond biscuits as the base)

  26. Martina
    Diana, I think that "Form into piles and put in a baking dish" means to make 6-8 small buns (or rolls) and put them in the baking plate (on baking paper).
  27. lori
    Yes I agree, it would be very helpful to have the detailed nutritional information included in all the recipes.
    Replies: #28, #34
  28. Bjarte Bakke Team Diet Doctor
    Lori, do you feel the carb content isn't clear enough? (the carb count is listed below the sector diagram). If so, we'd love input on how to make it immediately obvious to people what the carb count is. We want to make it simple!

    Bjarte - Team Diet Doctor

  29. Adam
    This seems to have lost a few ingredients - baking powder, sunflower seeds, and salt. Is this right?
    Reply: #30
  30. Dr. Andreas Eenfeldt, MD Team Diet Doctor
    Fixed, thanks.
  31. Kenny
    This looks great! Is the carb count in the recipe total or net carbs?


  32. Danny
    These recipes always look and sound amazing. You think mhm I'll give that a go, then you see the ingredients and you get to thinking, crikey loads of searching around to find that stuff. ....maybe not.
  33. MTL
    Great that this bread is gluten-free. I would like you to include substitutes for the egg and dairy-challenged in your low carb recipes, especially with baked goods. In this recipe, do you think flax seed meal can sub for the eggs whites, and almond or coconut yogurt for the sour cream? Thanks.
  34. Jeannie
    Bjarte, I think I'm going batty! I can't see the carb count listed anywhere on the recipe. I am using an iPad so not sure if that makes a difference. Thanks for a great site, I will be signing up today ?
  35. Jennifer

    I couldn't see the carb count either, but then I hovered my mouse over the pie chart someone earlier mentioned the carb count being under, and a menu showing amount of carbs, fat, protein popped down, but only when my mouse was over the pie chart. See if that works for you.

  36. Mary Lynn
    I made this & it is wonderful! Toasted it up w/some cream cheese & smoked salmon - to die for! Also made the low carb pizza for dinner. One quarter was more than filling, great lunch for tomorrow. Thanks for this amazing site.
  37. Rick
    Wow, just like an Allopathic Doctor to still cling to a lifetime of drugs. Going so far as comparing drugs to eyeglasses and hearing aids. Your indoctrination is well entrenched. Your big pharma overlords will be pleased. Wow!
  38. Barb
    I could only get three mounds out of this recipe. I did whip the egg whites. Very tasty though!
  39. Momo

    Nice bread! I'm however confused about the comments on the number of servings. The recipe above states that it is 4 servings and 2 g carbs per servings. The comment from one of your team states it's 6 to 8 rolls = 6 to 8 servings? Would then each roll have 2 g carbs, i.e. 12 to 16 g in total or 8 g in total, i.e. 4 servings. Would be grateful for clarification. Thanks a lot!

  40. Lucy
    Just made these, thank you! I whipped the whites up and folded into the dry ingredients. This helped the mounds hold their shape and created a more springy bread like texture, currently eating one split, with butter, homemade mayonnaise (made from the two yolks left over from the recipe) lettuce and cheese. A little too seedy for me so will be experimenting with more ground almonds and less sesame seeds next time. Brilliant recipe.
  41. Libby
    Does the bread keep for more than one day?
  42. Michelle Stone
    Yes, take your metformin. But you should check the total grams of carbohydrates you consume each day. Keep a log. Check it against your sugar readings and adjust. Ask your endocrinologist how many grams of carbs you should be consuming each day.

    Glucose levels will increase if you are overweight as well. I lost a great deal of weight, cut my carbs, check every label (no sugar or corn syrup), increased my vegetables, lowered my fruits, cut grains severely, and minded my portion sizes. I was shooting two insulins and taking drugs to help with insulin rejection. After my insurance covered their part, I was spending over $350 a month just on the diabetes medications. After losing weight and minding carefully what I eat, I eventually got off all diabetes medications. It's best to do this before you get to where I was.

    Eventually, I quit eating meat. I will eat fish once in a great while when I go out with friends and that is the only choice. Life is good going vegan. Barring grains and fruits, I don't worry so much about what I eat or how much.

    Good luck with your diabetes!

  43. Barbara
    I don't see any pie chart..
    Reply: #46
  44. Barbara
    Tracy, I don't see a pie chart. Zoomed out ..thought it was lost in the margins. But no don't see one.
  45. Barbara
    I don't understand that either since the picture clearly looks like it's sliced into squares. I think I would make the batter spread evenly in a brownie pan and slice to get the correct amount.
  46. Peter Biörck Team Diet Doctor
    Hi Barbara!
    If you hover your mouse over the symbol for "Moderate Low Carb" on the picture then you will see :)

    I don't see any pie chart..

  47. Louella
    I made this bread to the letter except used 2 whole eggs (as didn't see point of just the whites) and coconut flour. It didn't rise ( didn't do piles so probably spread it too thin in a small cake tin) and was very dry but tasted ok and toasted ok.
    Made it again today using almond flour and tweeked it a bit. Beat the egg yolks with the sour cream. Added sifted dry ingredients with seeds and half a cup of almond milk to slacken the mixture. Then beat the egg whites till stiff and folded them into the mixture to get more air into it. Much better consistency. Baked in a small loaf tin and it was much better. It's not bread but a good low carb substitute. Felt right from the start it needed more moisture and it certainly does.
    Would be interested to know what other people think
    Reply: #55
  48. Sudie Andrews
    This is so great. I didn't have enough sesame seeds so I used half sesame seed and half pumpkin seed. Really great. Now I have something to put that yummy butter on. Thank you.
  49. Raya
    Leesanne Sanaikone

    There is a doctor at the Aberfoyle park family practice who supports her patients' decision to go LCHF.

  50. TracyC
    I used desiccated coconut instead of the husk as I cant find that here in the UK, I also put whole eggs not just the whites. I added some flaked almonds too. Put them in muffin cups, and they came out perfectly after 20 mins at 200. Enjoying a couple now with some no sugar peanut butter, delicious!
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