Crusty Bread

There are a million and one keto/low carb bread recipes out there. Some are good, some are ok and some are just gross. They tend to be “eggy” or crumbly and dry due to the lack of gluten.

Here are some other bread and biscuit recipes, but this is the most like bread I have found. It’s not soft and fluffy like Wonder Bread or anything, but it’s a nice crusty, rustic, farm style, German bread.

This is a hearty bread that would go great with soups or Italian meat sauces, alone with butter or sliced thin for a sandwich.

Quark:  is a type of fresh dairy product made by warming soured milk until the desired amount of curdling is met, and then straining it. It can be classified as fresh acid-set cheese. Traditional quark can be made without rennet, but in modern dairies small quantities of rennet are typically added. It is soft, white and unaged, and usually has no salt added. It is traditional in the cuisines of German-speaking,  Slavic and Scandinavian countries.

(Cream cheese, Ricotta, Cottage cheese and Yogurt all fit the bill)

Crusty Bread


  • 2 Cups Quark (Cream cheese, ricotta, cottage cheese or yogurt will work)
  • 4 Eggs
  • 1 Cup of Oat Fiber (swap out 1/2 cup for almond flour for a lighter taste)
  • 1/3 Cup Psyllium Husk (some brands will turn bread purple)
  • 1 Tbsp + 1 tsp of Baking powder
  • 1/2 Cup boiling water
  • 2 Tbsp Vinegar
  • Salt

Optional add ins and toppings

  • 1/2-1 Tbsp Sweetener (cuts the “fiber” taste of the fiber and psyllium)
  • 3 Tbsp Chia Seeds
  • Sunflower seed or other seed for topping
  • Herbs and seasonings on top in mixed in


  • Preheat the oven to 350
  • Mix eggs well with a dash of salt
  • Beat until fluffy , add the quark or substitute
  • In the meantime, mix all the dry ingredients and add it to the bowl
  • Mix well, add boiling water and vinegar
  • Mix once again and let it sit for 15-20 minutes (important)
  • Take the dough out of the bowl and with your hand shape it into the bread loaf.
  • Place it on parchment lined cookie sheet or a parchment lined pan
  • Take a little bit of the oat fiber and cover the top of the loaf with it. This will give the bread that white natural look after it is baked or top with seeds (either is optional)
  • If you desire, with a knife make few lines throughout the bread, again to give it more of a natural look
  • Place it in the oven and bake for 90 minutes (may take more or less depending on the size and shape)
  • Allow to cool 20-30 minutes before cutting.
  • When done this should be airy like real bread, not dense and wet. It also should not collapse as it cools.

This could easily be made into rolls, or buns but the cooking time would change.

You could add herbs and seasonings to fit your meal or change the shape to be more like a baguette, just be sure to change your baking time accordingly.

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