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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 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

LOW CARB BREAD RECIPE – GET A GREAT RISE TIPS

  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

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 (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

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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 51 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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Ingredients

  • 1 cup warm water
  • 1 tablespoon inulin
  • 7-10 g yeast (2-3 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 see blog post for substitutes
  • 1 1/4 cup gluten flour click for supplier
  • 70 g butter cubed
  • 1/4 teaspoon xanthan gum (Optional) the loaf will work fine without

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 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℃. 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.
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).

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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    188 Comments

  • Jeremy says:

    I used this recipe to make pizza too. I won’t go back to fathead dough anymore. Amazing!

  • Sherry Campbell says:

    5 stars
    By far the best low carb bread I’ve ever made, and I’ve tried dozens of recipes – tastes like real wheat bread with a great texture and chew. I will definitely be making this again!

  • Clint says:

    5 stars
    Soooooo good. Cannot believe I finally found a keto friendly bread recipe, that looks and tastes like bread. All those baked cheese and eggy substitutes online just weren’t cutting it. I’m not a huge fan of flax seed, so I used 1/3c flaxseed and 1/3c ground chia seed, which is more palatable for my tastes. Thank you, thank you, thank you!

  • Dawn says:

    I tried your recipe and it looked great right up until it came out of the oven. It was a giant loaf of bread literally 4 times the size of your loaf. Still would have been ok but as it cooled it turned into a lump that just collapsed as you cut it. Any idea what went wrong?

  • Aaron says:

    The taste is amazing, I didn’t use golden flax (I’ll buy it now) but instead used regular flax meal. The only issue I had is that it doubled in size when I let it sit but didn’t puff up at all when baked so it was very dense.

    Any tips?

    • Megan Mad Creations Hub says:

      Not sure Aaron.I have a lot of tips and videos on it. Bread can be fickle at the best of times. Maybe it was over kneaded. Had you added any extra flour at all? The bread should be really soft and fluffy.

  • Ken Simpson says:

    Congratulations and thank you. This is the best low carb bread recipe I’ve ever eaten. It rose great, it’s light and tastes super. I’ll be baking this one often.

    • Megan Mad Creations Hub says:

      Yay! Thanks so much for letting me know Ken. It means a lot to know you are enjoying the bread. I hope you find more recipes to enjoy at Mad Creations.

  • Julie says:

    Just made your bread and could resist had to eat the crust with butter while it was warm, it was amazing! 😍

    Just wondering how long it lasts? Do you keep it just on air right container once cooled? Does it freeze well? There’s only 1 of me so I don’t want it to go off before I eat it!

    • Megan Mad Creations Hub says:

      Hi Julie thanks for leaving a review. I am so glad you are enjoying it. I keep mine in an airtight container in the fridge for up to 4 days otherwise slice and freeze.It freezes and defrosts beautifully.

  • Franziska Iannitti says:

    5 stars
    Your videos and recipes on making bread really helped, is the closest i even came to have a normal like bread. Just one issue, it taste bitter, what can it be? The flaxseed? The 2 sachets of yeasts (i think is too much but i follow the recipe)
    Please advise! 🙇‍♀️🙌🙏

    • Megan Mad Creations Hub says:

      Just use one sachet of yeast next time Franziska. Although it sounds like maybe the flaxseed could have been rancid? Did you use fresh gold flaxseed meal?

  • Niahlah Hope says:

    my bread didn’t rise all the way and came out chewy, more like a cinnamon bun texture than regular sandwich bread

    • Megan Mad Creations Hub says:

      Hi Niahlah, did you activate the yeast to double its size first? If not the yeast may have been dead. Otherwise it can also depend on whether you over kneaded or under proved.

  • Ginette says:

    Hi, I decided to try to make this in a Dutch oven the way I used to make bread. I preheated the Dutch oven in a 450 degrees Fahrenheit oven for 45 minutes while the bread was rising. Then, popped in the hot Dutch oven and continued baking at 450 for about 25 minutes. It has a nice crust and colour.
    I also did not have oat fibre so I did as another reviewer suggested and added 1/2 cup almond flour us 1 tbs of psyllium. It was amazing! Rose beautifully and it has really nice taste and texture. The crust doesn’t have the same crunch as regular flour bread baked this way, but I didn’t have time to remove the lid. (I was expecting 35-40 minute cook time so I timed to remove the lid after 25 minutes but noticed it was done and I didn’t want to risk bruning the bottom so I took it out. This is a game changer for me for sure! But even with the low carbs the challenge will be to not eat the whole thing which would for sure put me over my daily carb limit! 😆thanks so much for this recipe! Its the best carb bread out there!

    • Megan Mad Creations Hub says:

      Thanks Ginette for another way to bake it. I am so glad you enjoyed it, and yes make sure you eat it only in moderation. When it tastes this good and low carb it can be easy to over indulge when you first try it. Thanks for a great review. Happy baking!

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