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Low Carb Bread Recipe | Keto bread

Serious 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.

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 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 KETO BREAD

It is so simple to make this low carb bread recipe.

  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.
4.89 from 53 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 g yeast (2-3 teaspoons)
  • 2 eggs room temperature large eggs
  • Pinch salt flakes
  • 2/3 cup golden flaxmeal (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 butter cubed

Instructions

CONVENTIONAL METHOD

  • 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.
  • 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 and 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 23cm x 13cm loaf tin or up to 900g Mackies tin
  • Bake 40-45 minutes. Cool on wire rack.

THERMOMIX® METHOD

  • 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.
  • 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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    214 Comments

  • Christina Sarasola says:

    Hi there. How would this work in a bread maker?

  • Moto MacGyver says:

    How did you calculate the nutritional data? By adding nutrient data from each ingredient and dividing by the number of slices?

    • Megan Mad Creations Hub says:

      The nutritional is calculated using a global nutritional calculator that is auto applied within the recipe card and yes it is the total recipe counts divided by the serving size.

  • Helen Thiessen says:

    I have made this recipe three times now and it has never fallen. I go according to the recipe. I found gluten flour at the bulk barn. I only mix the ingredients for a minute and then knead it by hand for a minute. I make three slits across the top after I put it in the pan. I then throw a small towel loosely over the top and put the pan by a window in the sunshine until it rises above the top of the pan. Then bake. It is delicious. Thank you so much for this recipe. Being on the keto diet, I was having a hard time finding a bread recipe I liked.

    • Megan Mad Creations Hub says:

      I am so glad you are enjoying the bread Helen. Thanks for not only leaving a review but also leaving how you make it by hand as well.

  • Moto MacGyver says:

    Thanks. Good to know on the nutritional info. I just tried the recipe, but didn’t realize the video was about the entire process and not just using the Thermomixer so I didn’t watch it. I didn’t see any note in the written instructions about kneading, so I didn’t do that and didn’t get much rise. I also might have kept things too warm while rising and only let the yeast rise in the water/inulin for 20 min. Next time, I’ll let the yeast rise longer, knead the dough for 3 – 5 min and keep the temps a bit lower during the rising phase until it’s well above the pan sides. Hopefully next time I’ll get a nice tall loaf like the one in the video. Flavour is good regardless and I’ll find uses for the smaller loaf.

    • Megan Mad Creations Hub says:

      Hey Brian, thanks for the review and your questions. I have addressed kneading in Step 2 of the conventional method of mixing. Give it a knead for around 5 minutes until the dough is nice and supple. With the yeast just keep it nice and warm and leave it until the foam is nearly equal the water size. Sometimes it just takes a little longer depending on how warm your home is. I hope you have a HUGE loaf next time. Thanks again and let us know how you go.

  • Gwen says:

    Hi Megan,
    I would like to clear the air about letting the bread rise twice. For many of us, the bread always falls. As I said previously, when I let it rise twice after mixing for 10 minutes, the bread BARELY fell. Much better process. I can’t imagine why your never falls when everyone else does not have the same perfect outcome. I felt it was important to let others know what I did to get a better outcome! Hopefully this will help others.

  • Freda says:

    Just saw this video and have been on keto for over a year now and we have never really come close to a bread that tastes more like bread than the thick almond or coconut flour consistency so I am keeping fingers crossed that this bread will do the trick. Two questions if we do not have a dough mixer what would we be able to use other that the good ol pair of hands pr normal whisk (sorry I am not an avid baker so bare with me) Also what if I only have a normal bread tin without any holes?

    Then non related but completely necessary, seeing that this bread looks (and hopefully tastes) like real bread, is there a more legit recipe for pizza bases that also tastes more like the real deal (asking for a friend 🤣)

    • Megan Mad Creations Hub says:

      Hi Freda, yes this bread tastes almost the same and definitely the texture is also almost exactly that of real bread. If using your hands just use a bit of muscle and knead it until it is soft and “dough-like” as in the video. A normal bread tin works absolutely the same. I have even baked it in a much larger loaf tin to get extra slices out of it. Let us know how you go. As for a pizza base I have a great one on the website here is the link https://madcreationshub.com/recipe/easy-keto-pizza-crust-low-carb-gluten-free-pizza/

  • Deb M says:

    I noticed that the recipe here does not add xanthan gum…..

    • Megan Mad Creations Hub says:

      Hi Deb, oh yes sorry I have removed it from the way I make it now. It makes no significant difference to the bread as the bread has gluten to help maintain the structure of the bread.

  • Carla says:

    5 stars
    Hi, the first couple of times we baked this bread, it came out perfect. The last two times, it developed a huge (and I mean huge!) air bubble in the centre of the loaf when it was baking in the oven. The bread almost touched the roof of the oven! Once we took it out it collapsed. then when you tried to slice it, it was a mess. Do you have any idea what would cause this to happen?

  • Moto MacGyver says:

    5 stars
    This can be made in a bread maker, but the resultant dough seems to have a thicker consistency than a standard white or whole wheat flour dough. I had just bought a used horizontal bread maker and one of the timing belts broke on my first attempt. Fortunately, I was able to swap it for another working one and it made a loaf without issues. I find the two eggs to be a bit too ‘eggy’ for me, so I just used one. But I forgot to add about a 1/4 cup of extra liquid and put a bit more pressure on the machine than I liked. The loaf came out uneven, but useable. I think the original recipe or my adjustment with some additional liquid to compensate would work fine and allow it to flow better during the rising stage. I think it is a bit harder on a bread machine due to the consistency, but it will work. I’ll re-post if my next loaf works out better.

    I have to say, this bread tastes very good and I’m grateful for a bread recipe that’s more Keto friendly and closer to standard bread in consistency and taste than others I’ve tried. Thanks, Megan!

  • SHARON Rice says:

    Where do I get gluten flour and oat fibre online within Australia. Your links are from America.

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