Low Carb Bread Recipe | Keto bread

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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 bread 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 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

Tips for getting the best rise out of the Low Carb Loaf

  1. Activate the yeast. The yeast I use is just the dried stuff you can buy in every supermarket. Activate it in the warm water with the inulin. 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. 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.
  2. 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.
  3. 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. 
  4. Bake and 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.

  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
  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.
4.9 from 28 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
Servings: 20 slices
Tap or hover over number to scale ingredients
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  • 1 cup warm water
  • 1 tablespoon inulin
  • 14 g yeast (4 teaspoons)
  • 2 eggs room temperature large eggs
  • Pinch salt flakes
  • 2/3 cup golden flaxmeal or pepita meal (if you do not like the flaxseed taste)
  • 1/2 cup oat fiber click for supplier
  • 1 1/4 cup gluten flour click for supplier
  • 70 g butter (5 tablespoons) cubed
  • 1/4 teaspoon xanthan gum Optional


  • 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 5 minutes.
  • 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℃. Grease a 22cm x 11cm loaf tin.
  • Bake 40-45 minutes. Cool on wire rack.


  • 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.


Serving: 1slice | Calories: 64kcal | Carbohydrates: 2g | Protein: 5g | Fat: 3g | Saturated Fat: 1g | Cholesterol: 19mg | Sodium: 23mg | Potassium: 33mg | Fiber: 1g | Vitamin A: 60IU | Calcium: 22mg | Iron: 0.6mg | Net Carbs: 1g
Tried this recipe?Mention @meganellam or tag #madcreations!

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  • mercy says:


    heres photos of the bread. i didnt get a great first rise but after baking it was beautiful. very good toasted. thanks for the recipe

  • Alex says:

    Lordy, this was excellent bread! It is hard to do without a good bread on low carb, and all the gluten-free recipes are… revolting. This is really almost indistinguishable from actual bread. Now if only supermarkets would stock oat fibre, we would be set!

  • Anonymous says:

    can you please provide the weight of ingredients in grams ? tnx

  • Mary Beth says:

    I do not have flaxseed meal. Can I sub it with Psyllium husk powder?

    Thank you!

  • 5 stars
    What a fabulous bread recipe this is Megan!
    I’m so grateful to you for sharing it, I found it on the Aussie Keto Friends & Recipes FB page. I’ve watched your video over & over so I wouldn’t make a mistake, I even had it rolling as I finally got baking 👌🏼 I’ve missed ‘real’ bread so much, having tried several PBCo premix loaves but they’re not comparable to a decent yeasty gluten loaf.
    I’m recovering from my second breast cancer diagnosis in 7 years and I’m trying to lose weight & eat well to optimise my prognosis.
    Thanks again for your work creating & modifying so many fabulous healthy alternatives for a low carb life.

  • Raquel says:

    I just wanted to say a huge THANK YOU to you for your time and effort developing this bread recipe. I have been Low Carb High fat dieting for 4 weeks and haven’t had a piece of bread in this time. OOOHHHH how I miss it! I actually make wonderful white bread that we much prefer to shop brought, but since LCHF’ing I haven’t been able to eat it. I had success first time and the taste, although nuttier than I am used to was extremely nice. Your a Gem!

  • Anonymous says:

    5 stars

  • Jodi says:

    5 stars
    I love this bread. It’s like actual bread! Thank you. I had poached eggs and avocado on toast this morning. What a treat.
    Do you happen to have a pizza dough along these lines? It would make me soooo happy. Fat head just isn’t cutting it.
    Thx, jodi

  • Fiona says:

    Megan!!! Thanks so much for sharing this recipe. It’s amazing! Question though. I plugged in all the ingredients into my fitness pal and divided it by 20 servings. I’m getting 5carbs per slice. You state it’s 2 carbs per slice ( if u divide the recipe by 20). Not sure where the discrepancy is. Any ideas? Thanks

  • Jodi says:

    Hi Megan, I’m not sure why my rating only came up as 3 stars. This is 5 star bread. My loaf rose and tastes great.

    I was hoping you had a pizza dough using the vital wheat? Everything else I’ve tried ends up in the bin.

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