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Low Carb Bread Recipe | Keto bread 1g Net Carbs

Seriously, the best low carb bread recipe there is! Just like real bread but without all the carbs.

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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.

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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A loaf of bread sliced on a cutting board

Gluten Flour Low Carb Bread

This low carb bread recipe uses gluten flour, 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.
4.89 from 103 votes
Prep Time: 10 mins
Cook Time: 45 mins
Total Time: 55 mins
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 pepita meal (if you do not like the flaxseed taste)
  • 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

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 oven to 170℃. 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 Thermomix. 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 the mixer bowl knead 5 min/dough setting. Follow from step 3 above.

Video

Notes

  1. The water should be warm but not hot. 
  2. 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.
  3. Instant dried yeast is just the fine granulated yeast that is available at most supermarkets.
  4. Eggs should be large eggs and at room temperature. Refrigerated eggs will give the bread an eggy flavour. Eggs can be replaced with 2 chia eggs for a keto vegan bread recipe.
  5. The Low Carb Bread can be sliced and kept frozen with no loss in quality.
  6. The butter can be replaced with Nuttelex or any dairy free or vegan spread or oil for a dairy free or keto vegan bread.
  7. Can I make this bread in a bread maker? Yes, you can. I have included a link below to our bread maker method and a slightly different recipe.
  8. Can this bread be made into pizza bases? Yes, it can however it is pretty “bready”. It is okay but not amazing.
  9. Can I make a low carb bread in the Thermomix? Yes, you can. I have included instructions for this.
  10. 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.
  11. Brands of Gluten Flour. Gluten flour can be found in many health foods shops across the globe. Until recently I mostly used Bobs Red Mill brand, but this has become almost impossible to source. I currently use Lotus Foods but there are many other brands available.
 
 
 
 

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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    424 Comments

  • Jane Saliba Carneiro says:

    5 stars
    This is the best keto bread I’ve ever tried. It smells like a bread, has the texture of a bread and taste like a bread!
    I´ve made it in the conventional way and also using the mixer. I prefer the mixer version.
    Thank you very much and best regards from Brazil !

  • carol says:

    5 stars
    I was starting to think Keto bread that was worth eating was a myth, but this is really really good.

  • Barbara A Ely says:

    Megan … please recheck and clarify … gluten flour is not keto … but vital wheat gluten is. I have made this bread in my bread machine and it’s important to use the right ingredients … this is basically Diedra’s recipe from youtube …

    • Megan Mad Creations Hub says:

      Hi Barbara, sorry but gluten flour is the same ingredient as Vital Wheat Gluten. So please do not stress. The recipe is not Deidres recipe, but yes uses many of the same ingredients. This recipe was created many years ago and Vital Wheat and Gluten Flour have the same macros and are both used in the bread-making process for most commercial loaves and in the low carb breads for LC Foods Breads (that predate Deidres YouTube clip) https://www.lowcarbfoods.com/low-carb-breads-rolls, and Sola Bread among others. You might also find many links such as this one to also assure you that the two flours are the same just known by another name https://www.livestrong.com/article/470011-gluten-flour-vs-vital-wheat-gluten/. I know it gets confusing but I can assure you that having several brands side by side there is no difference in the macros and with neither likely to cause interruption with ketosis due to the low carb count of each slice. This recipe is written for those who are happy with a little gluten in their life and makes a clear reference to several bloggers who have used similar ingredients. Even though I was originally inspired by LC Foods when I tested a flour for recipe development for a chain of restaurants to use.

  • Karen Lee says:

    Hi Megan,
    The bread is perfect all the way through until it comes out of the oven and cools. It sinks and I don’t understand why as I follow everything exactly. The yeast is fresh and I don’t over proof it. Do you have any suggestions as to how I can keep the crust! It still tastes great though. Thanks.

  • Ashley says:

    My bread had a super strong taste after a few days, should it be kept in the feeezer? Wondering if it’s because I left it out or maybe that’s the way it’s supposed to be

  • Fafaa Abdul says:

    Hi! Where can I find the bread maker recipe? I couldn’t find any link below. Thanks.

  • Jennie Lyons says:

    5 stars
    Great taste and texture, made mine in Thermomix, Worked beautifully, thank you!

  • Michele Burrell says:

    5 stars
    Dear Megan
    I’ve just made your low carb bread this morning and it’s amazing it looks and tastes just like real bread. My husband is diabetic and needed to get his sugar levels down. So we went on low carb diet using a book called the diabetes weight loss cook book. It contained a recipe for low carb bread and to be honest I’d sooner go without. It is made with along flour and physillian husk among other things. We are so happy to have found your recipe and I will be baking it all the time. I’m going to check out your other recipes. I’m from Lincoln in the Uk but have managed to source ingredients online. Thank you you’ve saved my marriage😂
    Michele

  • Melinda says:

    Hi Megan, is it possible to use fresh yeast? Would I have to wait for that to proof ad well or not? Thank you 😊😊

  • Danielle Corgnati says:

    I have a question concerning the vital wheat gluten measurements. On the bag it has 30g is equal to 1/4 cup. Therefore if you say 1 1/4 cups should that not be 150g. I have vital wheat gluten from 2 different mfg and both say 30g for 1/4 cup. Not sure how much it matters between 1 1/4 and 1 1/2.
    Thanks

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