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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.
4.89 from 72 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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  • Julie Lahoud says:

    I made the bread I did everything you did except I covered my tin in lose cling wrap sprayed with oil then I left the tin on top of my warm coffee machine it doubled in size after an hour then I placed it in the oven on 170c fan forced for 35minutes and when it came out it was bigger on one side when I sliced it it had a huge hole in the middle. What went wrong please help

  • Karen hilleard says:

    Hi,I tried this recipe yesterday,as nice as the bread is for low carb,and I might add the best I have tried yet,it seemed very dense . Followed written ingredients but then watched video and you mentioned 14 g of yeast . First time I used 7 g with no yeast reaction then tried 14 g yeast and doubled in size . Also the written ingredients didn’t say anything about xangthum but I added half teaspoon as you did in video . I also used a 2 litre bread tin . It did rise in the hour that I proved it but was still very dense . Any ideas why this might be .
    Kind regards
    Karen (UK)

    • Megan Mad Creations Hub says:

      Hi Karen, the video will be updated in the next week. I have changed the recipe since the beginning when the video was created. If the bread is dense it could be over-kneading, additional flours added, or not enough proving.

  • Nicole says:

    5 stars
    I made this bread today for the first time and it went so well it’s almost hard to believe! Since oat fibre isn’t available at all where I live (not even online) I substituted by 1/2 cup finely ground sunflower seed flour and 2 Tbsp psyllium husk (not powdered). I used sugar to activate the yeast, used a stand mixer to mix and knead and double proofed the dough – 1 hour before shaping and about 30 minutes after I made it into buns. Before baking I brushed melted butter on the surface and baked 20ish minutes (less than 25). They came out beautifully brown and smelling like heaven! I’ve had one already – my first tomato sandwich of the season and I am taking another to work (ham sandwich) tonight. The texture and crust very much remind me of brioche or milk bread and the taste is pleasant, not like a wheat only loaf, but milder than multigrain breads. I am already planing burgers for next week!

    • Megan Mad Creations Hub says:

      Hey thanks for all these great tips Nicole. I might give your conversion a go next week and add it as an option as Oat Fiber is a bit of a tough one to get in most places. I am planning on a major update of the recipe post along with a new video I shot last week. Enjoy your rolls and let us know how they went or share the pics on our FB groups.

  • Michelle says:

    I have two questions please. Does the recipe require 7 grams of heat or 14? Also, can I replace the golden flax meal with more oat fiber?

    • Megan Mad Creations Hub says:

      Hi Michelle, the bread only needs 7g of yeast. I haven’t tried replacing the flax with oat fibre but I believe some of our readers have. I am still unsure as to how it has turned out though.

  • Mara Smith says:

    Can I use a bread machine with this recipe? If so, must I also first let the yeast double in size before I add it to the other ingredients? How will I get it to rise higher because it looks to me the bread machine does not make a big bread.?

    • Megan Mad Creations Hub says:

      Hi Mara, You can do this recipe in a bread maker. You can choose to activate the yeast before adding or do it as per usual bread maker instructions. It does however make a larger loaf in the oven.

  • Linda says:

    Looks great! Will try tomorrow. Are you able to provide a link for your bread pans? I cannot find them anywhere!! Thanks!

  • Yanina says:

    Hi, I did this bread quite many time and always rise perfectly but after cooking it the oven, is deflated in the middle..what would be the reason for this? I kneading in a mixer with kinda shovel dough for 2 minutes.. thanks!!!

    • Megan Mad Creations Hub says:

      Hi Yanina. the dough does need about 5 minutes of kneading to develop the gluten. The dough should be very stretchy and smooth. If you search deflated bread on Google you will find quite a few reasons as to why bread can deflate. Hopefully that helps. I will be updating the post with a lot more baking tips.

  • Angela May says:

    5 stars
    Tried this version of bread last night. Really is one of the closest to high carb bread that I have come across. Hope you can load the “updated” recipe soon, as I would like to see how much better it can still get!!!!

  • Norazlina says:

    Hi Megan, Have u tried to activate the yeast in the thermomix before?
    If yes, whats the temp/time/speed used? Thanks!

  • Sachi says:

    Hi, i can’t wait to try this recipe. I just wondered what i can substitute the eggs with. Would psyllium husk work? Or more flax meal? If so, how much should i add? Also, I dont have golden flax meal. Does it make a big difference if i use brown flax?

    • Megan Mad Creations Hub says:

      Hi Sachi, you can leave the eggs out completely. The recipe does have flaxmeal that can help as a rising agent.

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