The Best Low Carb Bread Recipe
This Low Carb Bread recipe has proven way more popular than I ever anticipated.
For that very reason I have just updated the post to answer the many questions regarding it. Every day I receive so many photos of your creations, questions for substitutions, baking tips, etc.
Low Carb Bread Is It Keto?
This low carb bread recipe contains gluten. So, for those of you who cannot tolerate gluten this low carb bread 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.
This low carb bread without almond flour has only has 1g net carbs per slice, based on 24 slices per loaf.
Originally inspired by Deidre’s Bread Maker Bread and Keto.luna. This is easily one of the best keto friendly bread recipes I have tried.
Low Carb Bread Ingredients
Many of these ingredients have NO substitutes so please don’t ask what they can be changed with.
- 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. 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.
- Oat Fiber 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.
- Gluten Flour 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.
- Golden flax meal a delicious tasting meal that adds earthiness to this recipe. Substitute more oat fiber or blanched almond flour if you don’t have it, but it is recommended.
NOTE: This recipe uses no coconut flour, psyllium husk powder, almond flour, or baking flour like many other low carb breads. This is also not a gluten free bread recipe. You can try our other keto bread recipes like Soul Almond Flour Bread recipe (with added protein powder), Garlic Star Bread or Best Keto Bread for gluten free options.
I often get asked about many of the ingredients and if there are substitutes. So, here are just a few options I have used.
Gluten flour – sorry no gluten free substitute for this one and yes, it is essential to the bread recipe. This is one keto recipe using vital wheat gluten that cannot be substituted.
Oat Fiber – oat fibre is made from the husk of the oat. It is zero calories and carbs. No, it is not oat flour. I have used Woolworths Gentle Fibre as a substitute in another low carb loaf however this does add carbs and grains to your bread. The texture and taste of the low carb bread is much better using the oat fiber
Eggs – eggs can be substituted with a chia eggs (2 tbsp chia seeds or chia flour and 6 tbsp of water) for an egg free keto bread recipe and also for a keto vegan bread.
Butter – substitute ghee, any vegan or dairy free spread, or light tasting olive oil for a dairy free low carb bread.
How to Make Low Carb Bread
It really is easy to make and bake your own no carb bread at home. Here is all you need to do. I have included a low carb Thermomix bread recipe method. See the recipe card below.
- Mix the yeast with the inulin and water in a large bowl or 2 cup measuring jug. Cover it and leave it in a warm place for 15-20 minutes until it activates. You will know it is activated by a thick foam on the surface of the water. The foam can almost double the volume in the jug.
- Combine all the ingredients into a mixer with a dough hook, food processor or Thermomix and mix until the dough comes together.
- Turn the dough out onto a clean bench or silicone mat and knead for 5 minutes or until the dough is soft supple and no longer sticky.
- Press the dough into a large rectangle the same width as your loaf pan. Roll the dough over to form a log and place the dough seam side down into the loaf pan. Cover with a silicone mat or kitchen towel and leave in a warm place for 1 hour or until the dough has doubled in size.
- Bake for 45 minutes. Remove bread from baking pan immediately and allow to cool on a wire rack before slicing. For more details and baking tips check out my YouTube full video baking low carb bread.
There are a few reasons this can occur.
* Not kneading the dough long enough to develop gluten structure
* Under proofing.
* Not scoring/slashing the bread or not deep enough slashes
* Using too much yeast
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.
When adding all your ingredients never add the yeast onto the salt. Salt kills yeast. If you add your salt after the eggs and flours, then pour the yeast starter over the top this is enough to separate the two and not kill your rise.
Low Carb Bread Baking Tips
- I recommend using a mixer to mix the dough. If you are mixing by hand, mix with a spatula at first, then move to a clean bench or silicone mat. Knead the dough until a soft and supple dough is achieved. Do not over-knead as this can result in dense bread.
- The dough needs a warm place to rise. If it is cold outside and inside it can be hard to rise a dough at room temperature. If you have an oven that has a proving temperature (40°C or 75°F), then you can use that. Alternatively, add a large tray of boiling water into your oven and place the loaf in the middle tray and shut the door. Check after 30 minutes and refresh the water if it has not doubled in size. The air conditioner is always another option too. I have invested in a fabulous quality silicone mat and wrap mine tightly and add a kitchen towel to help keep the dough warm.
- You can also rise the dough then place into the fridge for a longer fermentation and proving process.
- Bread tin choice and size can greatly influence easy keto bread crust and size. Read through the Keto Low Carb Bread Tins post to see what tins are best to use and why.
Low Carb Bread Recipe
- 1 cup (1 cup) warm water See Note 2
- 1 tablespoon (1 tablespoon) inulin or sub sugar or honey, See Note 2
- 2 teaspoons (2 teaspoons) instant dried yeast (7g) See Note 3
- 2 (2) eggs room temperature large eggs, See Note 4
- Pinch (Pinch) salt flakes
- 2/3 cup (2/3 cup) golden flax meal (80g) or almond meal
- 1/2 cup (1/2 cup) oat fiber (50g) click for supplier see blog post for substitutes
- 1 1/4 cup (1 1/4 cup) gluten flour (180g) click for supplier
- 70 g (2.5 oz) salted butter cubed, See Note 6
- 1/2 tsp xanthan gum optional
- Combine inulin and yeast with water; cover with cling film and a silicone mat and leave in a warm place until yeast activates and almost doubles with foam. This can take 20-40 minutes.
- Add all ingredients to mixer, including activated yeast. Using dough hook attachment knead dough for minimum 5 minutes (dough will be smooth, soft and supple but not wet)
- 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 the oven to 170℃/350°F. Line a 25.5cm x 13cm loaf tin. Bake 40-45 minutes. Cool on wire rack.
THERMOMIX LOW CARB BREAD METHOD
- Add inulin, yeast and warm water to mixer; heat 2 min/37°C/speed 1. Leave lid on and leave for 10-15 minutes or until thick and foamy.
- Place all ingredients into mixer; knead 5 min/dough setting. Follow from step 3 above.
Your Own Notes
612 responses to “Easy Low Carb Bread Recipe”
Great recipe. Wondering if you could use sourdough starter instead of yeast and bulk ferment?
I want to make this bread and don’t have a few ingredients in hand.
Can I use psyllium husk to replace oat fiber? Also, use a normal flax meal instead of a golden one? Thanks
I love this bread. It’s so good for toast & sandwiches. I’ve made this several times, as written and with mods. Weighing the ingredients is key! My favorite way now is to replace a third of the gluten with regular wheat flour by weight, I’m okay with the small amount of extra carbs and I like the texture, esp of the crust. I make a triple batch at a time, so I can’t use my mixer– if you’re mixing by hand don’t be alarmed at the stickiness of the dough, it will go away with a lot of mixing/kneading and adding enough flour to make it not sticky will give you very dry bread. Trust the process! I use spray coconut oil for my pan and the bread slips right out, never have to line it. Just took another 3 loaves out of the oven and the kitchen smells fantastic! Thank you for this recipe!
your recipe here lists no gluten, or amount, 1/2 cup of what? 1 1/4 cups of what?
It says 1/2 cup oat fibre and 1 1/4 cups of gluten flour
1 1/4 cup (1 1/4 cup) (180g) click for supplier
This is what I see…. no mention of gluten in that line?!
Can you please tell me whether I should use pure vital wheat gluten or high gluten flour? You seem to use them interchangeably, but there’s a huge difference. I usually add 4-5g vital wheat gluten to flour to make high gluten flour, so using plain vital wheat gluten seems unusual (and very expensive). I’m not clear whether gluten flour means high gluten flour or vital wheat gluten. Thank you so much for your help!!!
Unbelievable delicious, easy to make in thermie…. The popped into my oven on bread proofing mode… never expected such a good rise… this will definitely be my go to now.
The original recipe is absolutely hands down the best keto bread recipe I have seen on the internet!!! I have been making it for months now and it is the only bread we have in the house. I double the recipe and make a dozen rolls and a loaf of bread every other week (there is only two of us). I have also modified the recipe and made a set of yeast donuts with it which were really good!
I tweaked the recipe recently (for our tastes) by cutting back on the vital wheat gluten by 1/2 cup (for two loaves) and increasing the oat fiber by the same amount. I also added 120 g of psyllium husks (for the 2 loaf batch) and it just knocked it out of the park!!
I just want to THANK YOU for creating this recipe! I do not enjoy most of the baked good recipes that have almond flour in it and did not know how I was going to manage my diet without some sort of bread/baked goods component in it. I had been doing keto for approx 2 years before I found this recipe and it was a struggle until this recipe appeared. Now I would consider it a lifestyle choice. It is part of my daily life!
My next dough project to conquer with this blend is a great pizza crust!
The Bread was impressive looking for baking it for the first time, however, the texture was a bit spongy, is there a reason for that?
The amount of vital wheat gluten makes it spongy. Cut back on the vital wheat gluten by a quarter cup and add it back in oat fiber. It helps a lot!
Hands down best bread. Baked in Oster bread machine on basic cycle.
Also baked on Express bake. Both great. 1.5 lb loa
I did bloom the bread machine yeast first.
Also used 1/4 cup psyllium husks and 1/4 cup oat fibre.
Also 1/3 cup almond meal and 1/3 cup flax meal.and
Added tablespoon chia seeds.
Scoop of brewers yeast.
Don’t hesitate to use bread machine.
Help! I love the taste, but I’ve made this twice (ingredients by weight in a standmixer) and my dough is always sticky, it never ‘comes together’ as smooth, soft and supple. Any ideas what I am doing wrong?
Hi Rhonda,I have the same problem,it came very sticky and I’m not sure what I’m doing wrong.
How big cup it’s used ? Maybe that is the problem ?
Hi Rhonda, I had the same problem and just added more vital wheat gluten until the dough wasn’t sticky and was kneadable (I don’t have a stand mixer). It came out great!
This is the BEST, real-bread tasting, Keto bread recipe I’ve ever tried [been at it for years]. THANK YOU! <3