The Best Low Carb Bread Recipe
This Low Carb Bread recipe 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.
Related Recipes – Low Carb Bread Rolls / Low Carb Bread Recipe – Bread Machine
Low Carb Bread Is It Keto?
This low carb bread recipe contains 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 without almond flour has only has 1g net carbs per slice, based on 24 slices per loaf.
Originally inspired by Deidre’s Bread Maker Bread and Keto.luna. This is easily one of the best keto friendly bread recipes I have tried.
Low Carb Bread Ingredients
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. 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 blanched almond flour if you don’t have it, but it is recommended.
NOTE: This recipe uses no coconut flour, psyllium husk powder, almond flour, or baking flour like many other low carb breads. This is also not a gluten free bread recipe. You can try our other keto bread recipes like Soul Almond Flour Bread recipe (with added protein powder), Garlic Star Bread or Best Keto Bread for gluten free options.
Ingredient Substitutes
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 keto bread recipe and also for a keto vegan bread.
Butter – substitute ghee, any vegan or dairy free spread, or light tasting olive oil for a dairy free low carb bread.
How to Make Low Carb Bread
It really is easy to make and bake your own no carb bread at home. Here is all you need to do. I have included a low carb Thermomix bread recipe method. See the recipe card below.
- 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. For more details and baking tips check out my YouTube full video baking low carb bread.
FAQs
There are a few reasons 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
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.
Low Carb Bread Baking Tips
- I recommend using a mixer to mix the dough. If you are mixing by hand, mix with a spatula at first, then move to a clean bench or silicone mat. 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. 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.
- Bread tin choice and size can greatly influence easy keto bread crust and size. Read through the Keto Low Carb Bread Tins post to see what tins are best to use and why.
Next Recipes To Try
Here are just a few more delicious keto bread recipes to try soon. I have also published a HUGE Keto Bread recipe eBook.
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Low Carb Bread Recipe
Ingredients
- 1 cup (1 cup) warm water See Note 2
- 1 tablespoon (1 tablespoon) inulin or sub sugar or honey, See Note 2
- 2 teaspoons (2 teaspoons) instant dried yeast (7g) See Note 3
- 2 (2) eggs room temperature large eggs, See Note 4
- Pinch (Pinch) salt flakes
- 2/3 cup (2/3 cup) golden flax meal (80g) or almond meal
- 1/2 cup (1/2 cup) oat fiber (50g) click for supplier see blog post for substitutes
- 1 1/4 cup (1 1/4 cup) gluten flour (180g) click for supplier
- 70 g (2.5 oz) salted butter cubed, See Note 6
- 1/2 tsp xanthan gum optional
Instructions
CONVENTIONAL METHOD
- 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.
THERMOMIX LOW CARB BREAD METHOD
- 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.
Video
Notes
Your Own Notes
Nutrition
619 responses to “Easy Low Carb Bread Recipe”
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Hi Meg,
I am super grateful for raising recipe, I love my Vegemite toast and now I can enjoy it! This bread is delicious and so easy to make. Thanks for all the work you, Dave & your team do to make a LCHF or Keto life so easy. Bless your cotton socks xx -
I could not find the link for the bread machine version of this. Did I miss something?
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Thanks for the recipe. I followed it fully and each time it worked great! I was wondering though, is it possible to leave the eggs out? -
Be nice to hear a reply from Jan Carter on this one. Not sure she has a leg to stand on.
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Hi Megan I love this bread made it a ton of times however it usually collapses. Rises beautiful and once it’s out of the oven cooling it collapses. Follow the recipe exactly except I use raw honey instead of inulin. Any suggestions Please help.
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Bit naughty to claim this recipe as your own when it’s more or less identical to Diedre’s Kitchen original recipe from 2016. Adding or subtracting a few grams here and there doesn’t constitute an original recipe. At least Keto King has the decency to credit Diedre in his YouTube video, maybe you could do the same.
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Hi Jan, maybe you should read the very few first paragraphs, which does add credit to several people including Deidres recipe. This recipe is actually based on LC Foods recipe that I had tested years ago and was available in their bread mixes since 2014, well before Deidres recipe. This recipe is actually very different in the fact it uses inulin, a lot more butter and is not a bread maker bread at all. In fact there has been many hours of testing this recipe and the way it is made from activating the yeast to only one proof and bake is completely different then just adding ingredients to a bread maker. Maybe try this recipe and compare to both Keto King and D and tell me it is the same. Just like most bread or pasta recipe (wheat based or low carb) the ingredients are often the same, right?
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I found this version a bit wetter than the previous one. Had to add more gluten flour to the mixture to make the dough come together.
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Hi Ivana, that is odd as I have not changed the recipe at all just the blog post.
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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! -
Could the recipe be adapted to make tortillas/ wraps or rotis?
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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!-
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.
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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!! -
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!
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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!
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Can i substitute oat fiber with psyllium husk fiber?
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Could the recipe be adapted to make tortillas/ wraps or rotis?
Secondly I cannot source oat fibre in my country , is there any replacement? -
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?
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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.
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Hi! Any substitute for pag fiber? I don’t bhave any yet but I really wanted to make this bread😁
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Wow, this bread turned out so well! I must’ve watched your video 5 times before I made it. My yeast activated beautifully. I used the dough hook on my stand mixer, it struggled a little, but did the job.i let it rise for an hour & it was spectacular! Only issue is, I have a tiny oven & it almost didn’t fit in it was so high. I had to remove the rack & sit it on the bottom, Hahahaha
The holey bread tin works a treat too. Can’t wait to make rolls. Cheers for a great recipe!!! -
In the recipe you wrote 1tsp of inulin, but in your video you said 2tsp for 1cup of water…. What is right?
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Hi Danielle, I am adding an update to the recipe but I now use 1 tbsp of inulin. The yeast will activate with any of the above measures but I now add more to add a little bit more natural sweetness to the bread.
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Thank you for the recipe, I will be trying this today. By any chance did you ever try using this same recipe as a pizza base? If so would you recommend pre baking the base prior to add the topping or would you do it like regular pizza?
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Hi Claudine, yes, I have done it as a pizza before. You really need only about a quarter of the dough and you do need to really stretch it out thinly as it does still rise a lot.
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