This low carb sandwich bread recipe uses gluten flour, golden flax and oat fibre to create a delicious tasting bread with less carbs.
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loaf of bread on browny blue background

This Low Carb Bread 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.

So, I thought it was time to try and answer them and do a few updates on the recipe and pictures. The updates have taken affect from 14th August 2020.

Low Carb Bread Is It Keto

Let’s start by addressing that this low carb bread recipe does contain 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 recipe only has 1g net carbs per slice, based on 24 slices per loaf.

Originally inspired by Deidre’s Bread Maker Bread, Keto.luna, and She Calls Me Hobbit. This is easily one of the best low carb bread recipes I have tried. Your feedback has also shown just how amazing the recipe is.

A sandwich with beef and avocado on a cutting board

Low Carb Bread Ingredients

There are some specialty ingredients in this recipe.

Products can also be sourced locally here in Australia from Elite Health and Keto Eats Australia.

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 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.
  3. 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.
  4. Golden flax meal a delicious tasting meal that adds earthiness to this recipe. Substitute more oat fiber or almond meal if you don’t have it, but it is recommended.
Low Carb bread ingredients in small bowls on a white background
Here is all you need to make the low carb bread recipe
6 packet ingredients on a white background
This image is so you can see what products I use

Ingredient Substitutes

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 loaf and also for a keto vegan bread.

Butter – sub ghee, any vegan or dairy free spread, or light tasting olive oil for a dairy free low carb bread.

5 packet mixes of flours on a white background
Just a few of the possible substitutes for flax seeds

How to Make it

It really is easy to make and bake your own low carb bread at home. Here is all you need to do. I have included a low carb Thermomix bread recipe / method for all our Thermomix users. It is super easy this way and of course, can be replicated in any food processor as well.

  • 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.
loaf of bread in a loaf pan
This is what it looks like after it has proved

FAQs and Best Baking Tips

  • 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.
  • I recommend using a mixer of some description to mix the dough. If you are mixing by hand then mix with a spatula at first, then move to a clean bench or silicone mat. I won’t lie but you are going to have tired arms, but you will need to 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. Turn it on and heat up the house. 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. The low carb bread can be baked straight from out of the fridge the next day.
  • Bread tin choice and size can greatly influence low carb breads texture, crust and size. Read through the Keto Low Carb Bread Tins post to see what tins are best to use and why. There is such a wide variety. Here is a very short video on the “super-size” low carb sandwich loaf.

Why does my bread have holes in it?

Here are a few reasons why 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
A roast beef sandwich on a cutting board

Want more Low Carb Bread Recipes?

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

  1. Low Carb Bread Rolls
  2. Low Carb Focaccia Bread (with olives)
  3. Keto Cauliflower Wraps
  4. Keto Banana Bread
  5. Cheese and Bacon Scrolls
  6. Bread Maker Low Carb Bread

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Need a little support or a place to show off your cooking skills? We would love you to join our keto community. Together we can all have a share, a laugh or ask for some help and support. Join us today!

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Low Carb Bread on a wooden cutting board with a dark background.

Low Carb Bread Recipe

This low carb sandwich bread recipe uses gluten flour, golden flax and oat fibre to create a delicious tasting bread with less carbs.
4.94 from 175 votes!
Prep Time: 10 minutes
Cook Time: 45 minutes
Total Time: 55 minutes
Course: Bread
Cuisine: Australian Keto
Diet: Diabetic
Recipe Category: Low Carb
Calories: 76kcal
Author: Megan Ellam
Servings: 24 slices
Tap or hover over number to scale ingredients
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Ingredients

  • 1 cup warm water See Note 2
  • 1 tablespoon inulin or sub sugar or honey, See Note 2
  • 2 teaspoons instant dried yeast (7g) See Note 3
  • 2 eggs room temperature large eggs, See Note 4
  • Pinch salt flakes
  • 2/3 cup golden flax meal (80g) or almond meal
  • 1/2 cup oat fiber (50g) click for supplier see blog post for substitutes
  • 1 1/4 cup gluten flour (180g) click for supplier
  • 70 g salted butter cubed, See Note 6
  • 1/2 tsp xanthan gum optional
Metric – US Customary

Instructions

CONVENTIONAL METHOD

  • 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.

THERMAL 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.

Video

YouTube video

Notes

Tips for the lowest carb bread.
For yeast activation, the water should be warm but never hot.
Inulin is a prebiotic fibre that can be used to activate yeast. Other keto sweeteners do NOT activate yeast. If you do not have inulin sugar or honey can be used (just 1 tsp) in its place. The yeast will consume the carbs of the sugar so don’t stress.
Instant dried yeast is yeast powder that is available at most supermarkets. I do recommend using yeast for good rise in my low carbohydrate breads.
I recommend milling golden flax seeds (also known as linseeds) before baking. I buy whole flax seeds and mill as needed. Using golden flaxmeal results in a nut free keto bread. A nut free low carb bread is also awesome for kids lunchboxes where nuts are not allowed in certain schools.
Eggs should be large eggs and at room temperature. Refrigerated eggs will give the bread an eggy flavour. You can substitute just 3 egg whites if preferred. This will add protein to the bread without the added fats of the yolk.
SUBSTITUTIONS
Golden flax meal can be replaced completely with ground almond flour or almond meal, hemp seed flour, or pepita meal. 
Oat fibre can be replaced with psyllium husks or Macro Gentle Fibre (but it is higher in carbs). I have not tested psyllium husk powder but maybe a quarter cup would do it.
I have not tested this recipe with coconut flour.
Seeds like whole flax, sesame seeds or poppy seeds can be added for more of a whole wheat or whole grain bread.
Eggs can be replaced with 2 chia eggs for a keto vegan bread recipe.
Sliced bread can be kept frozen with no loss in quality.
The butter can be replaced with Nuttelex or any dairy-free or vegan spread or oil for a dairy free or keto vegan bread.
Can I make the low carb bread recipe in the bread machine? Yes, you can. I have included a link in the blog post to our bread maker method and a slightly different recipe.
Can oat fibre bread be made into pizza bases? Yes, it can, however it is pretty “bready”. It is okay but not amazing.
Can I make a low carb bread in a Thermomix? Yes, you can. I have included instructions for this.
My bread does not rise like yours. Depending on the temperature you are proving at can affect the rise of the dough. In the winter keep it very warm with a silicone mat or use the oven technique to rise the dough.
Brands of Gluten Flour. Gluten flour can be found in many health foods shops across the globe. Until recently I mostly used Bob’s Red Mill brand, but this has become almost impossible to source. I currently use Lotus Foods brand, I find it gives the best rise in the loaf. The other brand I have tried is Abundance Foods. The Abundance flour gives a great tasting low carb bread, but it tends not to rise as much.
Some may argue that our low carb bread is not suited to the keto diet. At only 1g net carbs per serve it is very possible to maintain ketosis and enjoy a sandwich from time to time. If you would prefer gluten free low carb bread then you can try some of our other keto bread recipes.
This recipe yields approximately 18/22 servings. The actual number of servings will depend on your preferred portion sizes. 
To calculate weight of one serving, prepare recipe as instructed. Weigh finished loaf, then divide the weight of the finished recipe by 18-22. The result will be the weight of one serving. 
Nutritional values shown are guidelines only. They are for 1 serving using the ingredients listed. The net carb grams count for this keto bread is 1g net carb per serving. 
All recipes have been tested using all cooking methods included by various recipe testers. Blood sugars tend to stay stable, and the bread fits in perfectly with many healthy meal plans.  
When making low carb bread for the first time just keep a close check on temperature and timing. Models do vary slightly and time or temperature may need to be adjusted to bake the perfect loaf.
Store in an airtight container in the fridge for up to 5 days. Alternatively, store in an airtight container and freeze.
The recipe card instructions contain the most basic of steps and a list of ingredients. If you have any queries, questions or are unsure of substitutions, please scroll up to the blog post for more information.
 

Your Own Notes

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Nutrition

Serving: 1slice | Calories: 76kcal | Carbohydrates: 2g | Protein: 6g | Fat: 5g | Saturated Fat: 2g | Cholesterol: 20mg | Sodium: 27mg | Potassium: 43mg | Fiber: 1g | Sugar: 1g | Vitamin A: 93IU | Calcium: 15mg | Iron: 1mg | Magnesium: 19mg | Net Carbs: 1g
Tried this recipe?Mention @meganellam or tag #madcreations!
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589 responses to “Easy Low Carb Bread Recipe”

  1. Mark

    5 stars
    Bread turned out excellent, but as most sites recommend weighing ingredients, I found the weight measurements (gms) fixed, regardless what the volume measurements indicated…For instance, the Vital Wheat Gluten measured at 1-1/4 cups (on the package=1/4 cup, 30 gm), yet the gram equivalent indicated 180 gms (should have been 150).

    Reply
  2. Rose

    Hey your bread sounds really good but i have to let you knaw that i can’t eat gluten. So can i replace it wth bob’s red mill 1to1gluten free flour? Please let me knaw.

    Reply
    1. Megan Mad Creations Hub

      You could for sure but it may affect the carb count.

      Reply
  3. Anonymous

    5 stars
    I keep on going back to this recipe! Most delicious keto bread recipe! Thank you! And the pictures don’t lie!

    Reply
    1. Megan Mad Creations Hub

      That is so great to hear!

      Reply
  4. Jenny

    5 stars
    This recipe was pretty amazing. It’s really tasty and has so much protein and fiber! Thanks!!! My eggs were cold and the bread wasn’t eggy. I ended up ditching the stand mixer and mixing with a dough paddle and kneading quickly by hand. The dough is just a piece of cake to work with.

    Reply
    1. Megan Mad Creations Hub

      Yay! So good to hear. Thanks for taking the time to leave the review and let us know how it went.

      Reply
  5. Anonymous

    I just made this bread with Almond meal and it turned out grainy as if I had used too much oat fiber and very wet and sticky, not at all like it does when using flax meal. Why OH why do you suggest using this method? I have made this bread since it’s onset, just not with Almond meal, what a mistake it was.

    Reply
    1. Megan Mad Creations Hub

      Sorry to hear you didn’t enjoy the texture.

      Reply
  6. Tanya Smith

    4 stars
    Hi 👋
    I have been waiting for the ingredients to arrive and finally made this yesterday!
    I was sooo impressed as it turned out just like the one you did.
    The flavor tho … it might be an acquired taste? Toasted with vegemite works well.
    What ingredient/s gives it the strong flavor?
    I milled the golden flaxseed while the yeast was activating and I used all top products.
    I haven’t used these ingredients before …

    Reply
    1. Megan Mad Creations Hub

      I am so glad it turned it well for you Tanya. It does have a bit of flavour that mostly comes from the golden flax meal. I am used to flax but you can halve it and add some blanched almond flour as well. A little dash of apple cider vinegar might also make the flavour change or sweetener.

      Reply
  7. brenda

    Megan,
    yes, I am activating the yeast. and I am using oat fiber not oat flour.
    I am using all of the ingredients the recipe ask for.
    I haven’t been punching it down either. and I don’t do a second rise.
    can you think of anything else that might help.
    I will keep on trying anyway.
    thx for getting back to me.

    Reply
    1. Megan Mad Creations Hub

      Keep us posted on how it goes x

      Reply
  8. BRENDA

    hi Megan, I need your HELP.
    I have been baking bread for over 3 yrs and rather good at it. I was very excited when I found your recipe.
    and the comments are awesome. anyway,
    I have baked this bread twice now. it turns out nothing like yours, the color is darker and it didn’t rise.
    in the k.a. mixer the dough didn’t turn into a dough ball.
    I had to work with it in the mixer to get it into a ball.
    I noticed in your video your dough doesn’t look like a ball when you took the dough out of the mixer bowl. am I correct in saying that. could that be part of my problem. when I mixed it, it’s just mixed all together. no ball like. like normal bread dough.
    is that the way its suppose to look, then knead on floured table.
    any advice you can give me will be appreciated.
    thx megan

    Reply
    1. Megan Mad Creations Hub

      Hi Brenda, can you tell me what ingredients you are using? Firstly, if it is darker then are you using brown linseeds? Are you using oat fibre (not oat flour). Are you activating the yeast before using? For it not to rise it could be overworking the dough if the yeast fully activated. It is hard to tell. I don’t knead it much after it is mixed. And if you can also confirm you do not punch down and try a second rise (as that has not given me a good result in the past).

      Reply
  9. Judy Pilsner

    All I can say is WOW. Perfect!! Thank you. I did add a bit more flour when I rolled it out.
    Prettiest loaf of bread I ever made.

    Reply
    1. Megan Mad Creations Hub

      I am so happy it turned out perfect for you Judy.

      Reply
  10. Pat

    5 stars
    Hi Megan, I have done a few different versions of this bread and it is amazing. I want to reduce gluten in my diet. I know this bread needs gluten and I have tried quite a few other gluten free keto breads that just don’t compare. I was just wondering if I could experiment and do half the recipe, but double the flax and double the oat fibre and only half the gluten. I know the loaf will be more dense. Please let me know your thoughts.

    Reply
    1. Megan Mad Creations Hub

      You can only try Pat. I haven’t tested it myself.

      Reply
  11. O. W.

    5 stars
    I can’t quit this recipe. I played with the ingredients again trying to get the calories lower by removing the fat, making it essentially a protein/fiber bread–and the final product is delicious. All I did was:
    -replace the eggs with 6tbsp egg whites (the equivalent of 2 eggs),
    -replace the butter with 52 grams of pumpkin puree (doing the recommended sub of butter with 3/4 the amount of pumpkin)
    -add 30 drops of monk fruit extract
    -add 1 tbsp nutritional yeast (gives it a nice ‘buttery’ flavor)
    -add 1 tbsp acacia fiber (not sure if this does anything to it but ive been adding this to everything as it calms my gut)

    …and everything else pretty much the same. Again, can’t thank you enough for this recipe!

    Reply
    1. Megan Mad Creations Hub

      Now I need your bread too haha! Thanks for the feedback and changes to try out.

      Reply
  12. Laurie

    Love, love, love this bread but my sides always cave in. I do take the bread out of the pan after 5 minutes. Should I leave it in there to cool all the way so this doesn’t happen?
    Thanks!

    Reply
    1. Megan Mad Creations Hub

      I always lift mine out not long after baking without the sides caving in. Maybe check your oven temps or reduce the kneading time.

      Reply
  13. Hannah

    This is absolutely the best bread out there. It makes about one, 24oz loaf(1.5lbs). I don’t trust nutrition facts anywhere when it comes to low carb breads, so I checked my own ingredients with the creator’s. It came out pretty stinking close with mine coming out at 1.3 net carbs for a 1oz slice. Thank you for this AMAZING recipe.

    Reply
    1. Megan Mad Creations Hub

      I am so happy you gave it a go and took the time to let us know what you thought of it Hannah. Its so good to know that you enjoyed it. x

      Reply
  14. Sharrion

    For people living in Europe, oat fiber can be hard to get. I experimented with potato fiber and bamboo fiber that are easily available here (at least in Germany) and they work great 🙂

    Reply
    1. Megan Mad Creations Hub

      Thanks so much for the feedback We are going to update soon so I will add that as an option too x

      Reply
  15. O. W.

    5 stars
    I followed the recipe as written but it was a little wet so I added 3 tbsp of coconut flour, plus I added a couple tablespoons of allulose and nutritional yeast for flavor. The loaf turned out great and it tastes awesome. I’m cooking for a relative who just got diagnosed with diabetes 2 and i’ve been trying to figure out a GOOD bread that won’t spike her blood sugar, and I know if I didnt come up with something she’ll just revert back to crappy storebought bread(which is mostly garbage for anyone with diabetes 2). Anyway my loaf for this came out awesome and its a godsend thank you. I will be making many more to stock up her breadbox 🙂

    Reply
    1. Megan Mad Creations Hub

      I am so happy you enjoyed it. Thanks for taking the time to come back and let us know how you went x

      Reply
  16. Valery

    Opps I forgot to slash the top of my loaf, it’s not stated in the recipe just in the video.

    Reply
    1. Megan Mad Creations Hub

      We are doing some updates but the recipe should work perfectly without slashing.

      Reply
  17. Lorraine Breydt

    5 stars
    WoW can’t believe how good this is. Also it looks just like a real high top loaf. My first attempt was a great success. Thanks team

    Reply
    1. Megan Mad Creations Hub

      You are very welcome Lorraine. It is always good to hear how loved this recipe is.

      Reply
  18. Amy

    5 stars
    My family is thrilled to have this bread! The ingredients were a bit expensive but will go a long way. The flaxseed has a different flavor, but it’s not unpleasant. I couldn’t get my KitchenAid’s dough hook or paddle attachment to work the dough, so I kneaded by hand. It was worth the workout! This bread rose like crazy and is soft and springy on the inside with a delicate, crispy crust. Thanks for sharing your recipe!

    Reply
    1. Megan Mad Creations Hub

      You are very welcome Amy. I am so happy you enjoyed the bread too x

      Reply
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