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Low-Carb Brot mit Saaten (ohne Mehl) | Bake to the roots

Low-Carb Bread with Oats & Seeds

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  • Author: Bake to the roots
  • Prep Time: 00:10
  • Cook Time: 00:50
  • Total Time: 01:00
  • Yield: 1 1x
  • Category: Bread
  • Cuisine: International
  • Diet: Gluten Free


This Low-Carb Bread with Oats & Seeds is not only good for your health, but it’s also a good option if you don’t have regular flour at home ;)



4.2 oz. (120g) oat bran*
4.2 oz. (120g) ground almonds, roasted*
3.5 oz. (100g) seed mix* (sunflower, pumpkin seeds, etc.)
1.8 oz. (50g) rolled oats
3 tbsp. roasted sesame seeds*
3 1/2 tsp. (16g) baking powder
1 tsp. salt
17.6 oz. (500g) low-fat curd cheese (Magerquark)*
4 medium eggs

some rolled oats & seeds for sprinkling


1. Mix the oat bran, ground almonds, seeds, rolled oats, sesame seeds, baking powder, and salt in a large bowl. Whisk the low-fat curd (Magerquark) and eggs in a separate bowl until smooth, then add to the dry ingredients and until well combined.

2. Preheat the oven to 350°F (180°C). Line a 9×4 inches (23x11cm) loaf pan with baking parchment and grease lightly. Pour the batter into the pan, smooth out the top and sprinkle with some oats and seeds. Let the dough rest in the pan for about 10 minutes – enough time to preheat the oven – then bake the bread for about 45-50 minutes. It’s ready once it has gotten some color and when it sounds hollow when you tap the crust. Remove from the oven and let cool in the pan for a moment, then lift out with the baking paper and let cool down completely on a wire rack.


Enjoy baking!