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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


  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


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


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


Check out our huge range of keto cookbooks in store today. So many great cookbooks and digital keto cookbooks to choose from.


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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.
4.9 from 77 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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  • 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



  • 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.


  • 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.



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).


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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  • Norelyn says:

    Hi! Any substitute for pag fiber? I don’t bhave any yet but I really wanted to make this bread😁

  • Heilandri Moller says:

    hi there, what will the calories be for the rolls and the pizza base recipe? Would this recipe work if I try and replace the flour with cauliflower or yogurt ( like would it rise) as an experiment?

    • Megan Mad Creations Hub says:

      Hi Heilandri, this bread contains gluten from the flour so no it would not work if you replaced it with cauliflower or yoghurt. As for the rolls or pizza that would depend on the size. You can just multiply the total calories and carbs by the servings in this recipe then divide by the number of servings of whatever bread you make with the same ingredients.

  • Zubeida says:

    Could the recipe be adapted to make tortillas/ wraps or rotis?
    Secondly I cannot source oat fibre in my country , is there any replacement?

  • Moun says:

    Can i substitute oat fiber with psyllium husk fiber?

  • Marina says:

    To Sachi’s comment from 12th July: Did you try it without the eggs and how did it work? Thanks! And thanks to Megan for sharing the recepie!

  • Leah says:

    Hi there! This bread looks amazing and I can’t wait to make it. I’ve noticed you mentioned updating the recipe to include more inulin. Can you also clarify about the xanthum gum? I see that you add some in the video but don’t see it listed in the recipe. Thanks for your time!

  • Esther says:

    5 stars
    Oh myy goodness! Awesome article dude! Thank yyou so much, However I
    am experiencing difficulties with your RSS. I don?t know the reason why I can’t subscribe to it.
    Is there anyone else having identical RSS problems? Anybody who knows the
    sooution will you kindly respond? Thanx!!

  • Christina croy says:

    5 stars
    I finally got everything together to make this and I must say, I will be making it frequently! We found it to be a little flat in taste, next time I will add more salt and a small amount of sweetner to boost the flavor. Other than that it does NOT have the rancid taste I get from most other Keto breads. Much appreciated for the recipe!

    • Megan Mad Creations Hub says:

      Hey Christina, I am so glad you enjoyed the bread. Add more salt or sweetener as preferred, although I was wondering if you used salted butter or unsalted? It goes great with herbs, garlic, and stuffed as well. Thank you so much for also taking the time to letting us know how it went for you and your recommendations.

  • zubeidacasmod says:

    Could the recipe be adapted to make tortillas/ wraps or rotis?

  • Corinne Voneiff says:

    5 stars
    I made this bread yesterday, and it was excellent! I used regular (darker, earthier) flaxseed because it was all I had, but will definitely use the golden next time because I do prefer a lighter tasting sandwich bread. This bread turned out fantastic, despite the fact that the xantham gum somehow got left out of the written recipe. If you don’t have it, don’t sweat it, it will still turn out fluffy and incredibly soft. I also didn’t have psyllium powder (1 tablespoon), so don’t worry about that either. Amazing how forgiving this bread is. It comes together very quickly also which is a big plus!

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