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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

LOW CARB BREAD RECIPE 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 THIS LOW CARB BREAD RECIPE

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!

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  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 36 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 Ellam
Servings: 20 slices
Tap or hover over number to scale ingredients
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Ingredients

  • 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

Instructions

  • 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.

CONVENTIONAL METHOD

  • 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.

THERMOMIX® METHOD

  • 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.

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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    146 Comments

  • 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.

  • Lorraine Barbara-Gill says:

    Oh my!!!
    This was amazing but still, feel it would be better if I used the inulin.
    My only drawback was the inulin, so I added a tablespoon of honey to the yeast. I also used the old rubbing method as have none of the machines.
    Is there any substitute for inulin? I shall be posting the recipe with photos on my page Ketonjani. But it’s been posted in our group already Ketonjani ta Malta 🙂

    Thank you!

    • Megan says:

      Hi Lorraine,
      I have mentioned several alternatives to the inulin in the blog post and the video. None of them are keto but the yeast will consume the carbs. They are of course sugar or honey. Sugar alcohols do not activate yeast, but inulin is very affective.

  • Alexandra says:

    5 stars
    Oh wow, amazing recipe: 5 stars! (My phone wouldn’t let me select stars : / ) I’m gonna be a follower for LIFE! I’m wondering, tho, if you tested it with the oat fiber-for-flax meal substitute? I’m not loving the flax taste, but will choke it down if subbing it out will affect rise! I’m thinking the flax helps hold it together?

    • Megan Ellam says:

      The oat fibre is a little too absorbent. With the flax use golden flax and mill it fresh if you can. I have reduced the yeast now to only 1 sachet (so half) and 70g butter. You can also add in an extra tbsp of inulin to help make it a slighter sweeter bread. It is a keeper for sure.

  • SherylCollins says:

    I love it… It’s just like a real bread! 🙂
    Do you know if the recipe can be doubled?

  • ev says:

    5 stars
    Just made this bread – amazing! I’d been making my own protein bread but this one came out even better. What a keeper. I used a bread machine and it worked perfectly on the long cycle (3 hours) with extended rising time in the middle.

  • Tara B says:

    What is gluten flour? there isnt a link

    • Megan Mad Creations Hub says:

      Hi Tara, I fixed the link for you now.You can read a full description of it there, but it comes from wheat.

  • Lynne says:

    Hi I’m in New Zealand and we don’t have oat fibre can you please tell me what I can replace it with?

    • Megan Mad Creations Hub says:

      Hi Lynne, it is not something that really can be replaced in this recipe. You can order from iHerb along with the gluten flour if you wish. Sorry but oat fibre is made with the husk of the oat (the groat) and has no carbs so that is why the bread is super low carb. You could add another type of fibre but it will affect the consistency of the loaf.

  • Shelley says:

    5 stars
    I have made many low carb breads over the years, and this is
    hands down the best low carb bread I’ve had.

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