Almond Chia Bread

Easy, healthy and quick Almond Chia Bread made with almond flour, olive oil and coconut cream. This yummy on-the-go breakfast is dairy free, gluten free and refined sugar free.

almond chia bread

I’m obsessed with this Almond Chia Bread! I love making clean recipes for you that don’t taste like cardboard healthy! Believe it or not, I don’t actually live off of sugar and chocolate, but I do crave sweets and baked goods occasionally. Full disclosure, I made this for me and my boyfriend, and it turned out so good I had to share!

This loaf is perfect for a quick breakfast on the go or a healthy morning snack. It’s surprisingly clean and easy to make, too, and no weird ingredients.

almond chia bread

How to make an Almond Chia Bread

For this recipe you’re going to need these ingredients listed below. I’m linking my favorite and trusted brands (not sponsored), but feel free to experiment with what you have at home.

  • Almond Flour
  • Gluten free flour – all purpose flour works too, it just wouldn’t be a gf bread.
  • Coconut Cream, chilled overnight. The trick is to scrape the top, thick cream and leave the liquid behind. You can use the liquid to make smoothies, or toss.
  • Maple syrup
  • Chia seeds
  • Lemon or lime zest – I prefer lime!

Combine the wet ingredients, then add in the dry ingredients and beat until fully incorporated. Bake for 30 minutes and ENJOY!

Make it extra by adding dairy free yogurt (a thicker one such as soy works better than coconut), sprinkle some chia seeds, lemon/lime zest and to with honey right before serving. YUM.

As always, if you loved this recipe, leave a comment and rate! Don’t forget to share your creations with me on Instagram using the hashtag #yogaofcooking. It always makes my day!

Happy Baking! x

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almond chia bread

Almond Chia Bread


Easy, healthy and quick Almond Chia Bread made with almond flour, olive oil and coconut cream. This yummy on-the-go breakfast is dairy free, gluten free and refined sugar free.


  • 2 eggs
  • 1/4 cup olive oil
  • 1 cup coconut cream, chilled overnight*
  • 1/2 cup maple syrup
  • 2 tsp vanilla extract
  • 1 1/2 tbsp lemon/lime zest
  • 1 1/2 cups almond flour
  • 1/2 cup gluten free flour
  • 2 tsp baking powder
  • 1/2 tsp baking soda
  • 2 tbsp chia seeds


  • 1 cup dairy free yogurt
  • 1 tsp chia seeds
  • Lemon/lime zest
  • Honey


  1. Preheat the oven to 350F. Line a loaf pan with parchment paper.
  2. In the bowl of a stand mixer with the paddle, beat eggs, coconut cream, olive oil, maple syrup, lemon zest and vanilla, until combined.
  3. Add in the almond flour, gf flour, baking powder, baking soda and chia seeds, and beat until fully incorporated.
  4. Transfer to prepared loaf pan. Bake for 30-35 minutes, or until a toothpick inserted in the center comes out clean.
  5. Allow to cool and top with dairy free yogurt, chia seeds, honey and lemon/lime zest (I used lime).


*Chill the coconut cream overnight. Scrape out the top, thickened cream and discard the liquid. 

  • Prep Time: 5 minutes
  • Cook Time: 30 minutes
  • Category: breakfast, snack
  • Cuisine: American

Keywords: loaf

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  1. Hi … how much flour to add? Is it 1/2 cup? Also do you have nutrition facts on this? Seems that between the olive oil and coconut cream this bread has a very high fat content,,,? Thank you

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