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Almond Chia Bread Baguette

Prep Time 20 minutes
Cook Time 28 minutes
Servings 16 people
Calories 153 kcal


  • 1 1/2 cups ground chia seeds
  • 3/4 cup almond flour
  • 4 eggs
  • 3 Tablespoons olive oil or avocado oil, or melted coconut oil
  • 2 Tablespoons honey swap out, or omit for low carb
  • 1/2 teaspoon baking soda
  • 1 teaspoon cream of tartar can be omitted
  • 2 teaspoons apple cider vinegar
  • 2 pinches sea salt


  • 2 Tablespoons minced rosemary, or other herbs
  • 1/2 cup mixed seeds: sunflower
    seeds, pumpkin seeds, or poppy seeds.


  1. Preheat oven to 350*F.

  2. Grind chia seeds in a spice grinder or coffee grinder, then measure out 1 + ½ cups of chia seed meal.

  3. Mix all ingredients together in a mixing bowl. Let mixture sit for 5 minutes until it thickens up.

  4. Line a baking sheet with parchment paper.

  5. Spread out the additional seeds for the coating on the parchment paper. Take the sticky dough mixture and spread it out to form 3 baguettes, rolling them in seeds as you go.

  6. Bake for 26 to 32 minutes at 350*F, until lightly golden, and inside is fully baked. (I bake it for 28 minutes in my oven.)

  7. Let cool 10 minutes before slicing.

  8. These baguettes freeze great whole or pre-sliced.

Recipe Notes

I like to use ground white chia seeds for a lighter colored bread, but either type of dark or light chia seeds will work. 

  • Servings: 16
  • Calories: 121
  • Fat: 10 grams
  • Carbs: 2 net carbs
  • Protein 5 grams

(based on lowest carb version, omitting honey. and without the added 1/2 cup seeds for coating)