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Low Carb Bread Recipe | Keto bread

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Before jumping to the recipe please note that the below information contains HOT TIPS for this recipe. We try and answer all your questions to guarantee a perfect keto recipe every time.

I have a new favourite low carb bread recipe and it is by far this one! It is so like the real thing it is just not funny!

Let’s start by addressing that this low carb bread recipe does contain gluten. So for those of you who cannot tolerate it or choose not to consume any gluten this keto recipe is totally out for you.

Since starting blogging keto I have had my share of people telling me what is or is not keto foods. Keto is actually based on the state of ketosis right? Eating a very low carb diet to maintain a ketones in the blood is “being keto”. This recipe still suits that lifestyle but this bread does contain grain.

The low carb bread only has 1g net carbs per slice, based on 20 slices per loaf, or 2g net carbs per roll, based on a 10 x 60g rolls from one batch of this recipe.

Originally inspired by Deidres Bread Maker Bread, Keto.luna, and She Calls Me Hobbit this is easily one of the best low carb bread recipes I have tried.

Low Carb Bread on blue backing

LOW CARB BREAD RECIPE – GET A GREAT RISE TIPS

  1. Activate the yeast. The yeast I use is just the dried stuff you can buy in every supermarket. Activate it in warm water with the inulin. Inulin (or sugar) helps to activate the yeast and help give great rise to this keto bread.
  2. Cover the bowl or jug you are activating it in with a cling film and silicone mat if you have one. If you don’t wrap it in a towel and place in the warmest place in the house until it thick and foamy (it should double in size). If the yeast does not activate throw it out and start again. It will not all of sudden rise if you place it in the bread. Yeast does have an expiry date.
  3. When adding all your ingredients never add the yeast near the salt. Salt kills yeast. If you add your salt after the eggs and flours then pour the yeast starter aver the top this is enough to separate the two and not kill your rise.
  4. After kneading for 5 minutes (this helps to activate the gluten) flatten out into a rectangle the same width as your tin. Roll the dough over into loaf shape. Place into bread tin, seam side down and cover and leave to prove in warm place in the house. Bread should rise above the tin edge before baking. Leave until it has risen. This can take longer in colder weather.
  5. Bake then cool on wire rack before slicing and serving.
Low carb rolls on blue board

LOW CARB BREAD RECIPE INGREDIENTS

There are some specialty ingredients in this recipe. I have sourced them all from iHerb as it was the most convenient and all in the one place. Click here to see my entire cart. Many of these ingredients have NO substitutes so please don’t ask what they can be changed with.

  1. Inulin is prebiotic insoluble fibre sourced from plants. It has sweet properties naturally occurring and can be used to feed and activate yeast as well as be used in baking and sweets. It has around 2.7g carbs per 5g and is around a third of the sweetness of sugar.  Other sweeteners like xylitol and erythritol will not activate yeast. However if you do use sugar or honey the carbohydrates will be eaten by the yeast thus reducing carbs.
  2. Oat fibre is the hull of the oat ground into a fine powder. It is all fibre and hence, the no carb value. It has a nice fine powdery consistency that works well in this bread.
  3. Vital Wheat Gluten a natural protein found in wheat that is high in minerals and low in carbs. Vital wheat gluten has no substitutes and creates beautiful texture low carb breads.
  4. Golden flax meal a delicious tasting meal that adds earthiness to this recipe. Substitute more oat fibre or almond meal if you don’t have it, but it is recommended.
low carb bread slice with butter

HOW TO MAKE THIS LOW CARB BREAD RECIPE

It is so simple.

  1. Activate yeast
  2. Mix and knead for approximately 5 minutes (if dough sticks to your hands add more Vital Gluten Flour)
  3. Rest and allow to rise (this depends on how cosy it is – leave longer if need be to get the right amount of rise)
  4. Bake
  5. Eat like any normal bread.
Watch me make the Low Carb Bread

Want more Low Carb Bread Recipes?

Check out some of our best keto and low carb recipes right here!

  1. Low Carb Bread Recipe | Keto bread
  2. Low Carb Focaccia Bread (with olives)
  3. Keto Cauliflower Wraps – the best keto wrap
  4. Keto Banana Bread | Sugar free recipe
  5. Low Carb Bread Rolls only 2g net carbs

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low carb bread slice with butter
Mad Creations bread cut in half

Low Carb Bread

This low carb bread uses vital wheat gluten, golden flax and oat fibre to create a delicious tasting low carb bread. Honestly I cannot fault this bread, other than I wish I could do it gluten free.
4.87 from 43 votes
Prep Time: 10 mins
Cook Time: 45 mins
Total Time: 55 mins
Course: Bread
Cuisine: Australian Keto
Keyword: low carb bread recipe
Recipe Category: Low Carb
Calories: 64kcal
Author: Megan Mad Creations Hub
Servings: 20 slices
Tap or hover over number to scale ingredients
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Ingredients

  • 1 cup warm water
  • 1 tablespoon inulin
  • 7-10 g yeast (2-3 teaspoons)
  • 2 eggs room temperature large eggs
  • Pinch salt flakes
  • 2/3 cup golden flaxmeal or pepita meal (if you do not like the flaxseed taste)
  • 1/2 cup oat fiber click for supplier see blog post for substitutes
  • 1 1/4 cup gluten flour click for supplier
  • 70 g butter (5 tablespoons) cubed
  • 1/4 teaspoon xanthan gum (Optional) the loaf will work fine without

Instructions

  • Mix inulin and yeast into water and cover with cling film and a silicone mat and leave in a warm place until yeast activates. This can take 20-40 minutes.

CONVENTIONAL METHOD

  • Add all ingredients to mixer, including activated yeast. Using dough hook attachment knead dough for 5 minutes.
  • Stretch dough out to large rectangle roughly as wide as your loaf tin. Roll dough over lengthwise to form a roll. Place into loaf tin seam side down.
  • Cover loaf with clean towel or silicone mat and leave in warm place for approximately 1 hour until loaf has risen.
  • Preheat oven to 170℃. Grease a 22cm x 11cm loaf tin.
  • Bake 40-45 minutes. Cool on wire rack.

THERMOMIX® METHOD

  • Mix all ingredients to mixer, including activated yeast 5 minutes/dough setting. Follow from step 2 above.

Video

Notes

1. This bread can be frozen.
2. Oat Fibre is zero net carb and zero calories
3. Vital Gluten is high protein and low carb. Derived from the protein found in the endosperm of wheat this flour does contain gluten.
4. This recipe makes approximately a 600g loaf or 10 x 60g bread rolls. For rolls; roll into shape and rest to rise the same as the loaf. They take only about 20 minutes to bake in the oven.
5. While I have this loaf baked in a small loaf tin you can however cook this in a tin up to a 900g loaf tin and still get a good rise and more yield (but not as high).

Nutrition

Serving: 1slice | Calories: 64kcal | Carbohydrates: 2g | Protein: 5g | Fat: 3g | Saturated Fat: 1g | Cholesterol: 19mg | Sodium: 23mg | Potassium: 33mg | Fiber: 1g | Sugar: 0g | Vitamin A: 60IU | Calcium: 22mg | Iron: 0.6mg | Net Carbs: 1g
Tried this recipe?Mention @meganellam or tag #madcreations!

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    165 Comments

  • Fang says:

    Hi Megan,
    Can i use instant yeast for this recipe?

  • Summer Marco says:

    5 stars
    Hi Megan!

    First of all, many thanks to your recipe! BEST low carb yeast bread EVER!!!

    Have u tried baking it with a Pullman Loaf tin with the lid on? I would love to have square bread for sandwiches but am afraid that it will compromise the texture when compressed. TIA!!

  • meredith says:

    so if i have “activated” yeast, do i still need to activate it with the inulin? thanks!

  • Domino says:

    This looks exactly like Deidre’s Low carb bread recipe. So glad she shared it.

    • Megan Mad Creations Hub says:

      Yes the recipe is similar to Deidre’s low carb bread, LC Foods Bread and Sola Bread recipes which is referenced in the blog post.

  • Alie says:

    I have made this a few times trying both the metric and convention means for measuring the ingredients and fine in both cases the dough to be very wet. No way you could knead this by hand. I throw it in the bread machine on dough setting for 10 minutes and then put it in pan to finish rising. Bread is wonderful but not where near as high as yours. Wondering how to make buns with such a wet dough.

    • Megan Mad Creations Hub says:

      HI Alie,
      Have you used gluten flour and oat fibre? They are super absorbent? If you have not watched any of the videos you should be able to see what the end dough looks like. It does not stick to you and a beautiful dough.

  • Peggy Heubel says:

    Followed the recipe EXACTLY! Dough was VERY wet even tho I used vital wheat gluten and oat fiber. I added more wheat gluten to what I felt was the proper kneeling consistency. It’s rising now…has about 30 minutes to go before I can tell if it will rise well. Then, if a decent rise, I will bake it and see what the “extra” wheat gluten does to consistency and taste. We’ll see.

    • Megan Mad Creations Hub says:

      Did you watch the video and knead for the required time? The dough is buttery but not wet. The extra vital gluten may make your rise retard and the bread be tough and dry as it is very absorbent and will dry out more in baking.

  • Monique says:

    Can I use bread machine yeast? And if so do I activate the yeast first or just make the recipe and let it activate that way?

    • Megan Mad Creations Hub says:

      Hi Monique, yes you can use the bread machine. I like to activate first, just to ensure the yeast is active.

  • Alison Low says:

    made no substitutions, but the dough is still incredibly sticky. Gonna add more gluten to the next batch as I’m really wanting to make buns.

    • Megan Mad Creations Hub says:

      Hi Alison, the dough should be buttery but not sticky it sounds like it needed more kneading. The more gluten flour you add the drier the loaf (when baked) will turn out as the flour has a very high absorbency rate.

  • Jo says:

    Is the oven temperature in fan forced or do I drop it to 150 fan forced?

  • Jo says:

    My bread still isn’t rising as much as yours.
    The yeast is activated and double after ten minutes, so it can’t be the yeast?
    I’m using a mixer with a dough hook for five minutes…….what speed do you kneed at? Slow, med, fast?

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