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.
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.
- 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.
- 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.
- 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.
- 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.
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.
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.
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
Want more Low Carb Bread Recipes?
Check out some of our best keto and low carb recipes right here!
- Low Carb Bread Rolls
- Low Carb Focaccia Bread (with olives)
- Keto Cauliflower Wraps
- Keto Banana Bread
- Cheese and Bacon Scrolls
- Bread Maker Low Carb Bread
The New Updated Video
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Low Carb Bread Recipe
- 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 almond meal
- 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
- 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 the oven to 170℃/350°F. Line a 25.5cm x 13cm loaf tin. Bake 40-45 minutes. Cool on wire rack.
- Add inulin, yeast and warm water to mixer; 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 mixer; knead 5 min/dough setting. Follow from step 3 above.
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