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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Megan … please recheck and clarify … gluten flour is not keto … but vital wheat gluten is. I have made this bread in my bread machine and it’s important to use the right ingredients … this is basically Diedra’s recipe from youtube …
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Hi Barbara, sorry but gluten flour is the same ingredient as Vital Wheat Gluten. So please do not stress. The recipe is not Deidres recipe, but yes uses many of the same ingredients. This recipe was created many years ago and Vital Wheat and Gluten Flour have the same macros and are both used in the bread-making process for most commercial loaves and in the low carb breads for LC Foods Breads (that predate Deidres YouTube clip) https://www.lowcarbfoods.com/low-carb-breads-rolls, and Sola Bread among others. You might also find many links such as this one to also assure you that the two flours are the same just known by another name https://www.livestrong.com/article/470011-gluten-flour-vs-vital-wheat-gluten/. I know it gets confusing but I can assure you that having several brands side by side there is no difference in the macros and with neither likely to cause interruption with ketosis due to the low carb count of each slice. This recipe is written for those who are happy with a little gluten in their life and makes a clear reference to several bloggers who have used similar ingredients. Even though I was originally inspired by LC Foods when I tested a flour for recipe development for a chain of restaurants to use.
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I was starting to think Keto bread that was worth eating was a myth, but this is really really good. -
This is the best keto bread I’ve ever tried. It smells like a bread, has the texture of a bread and taste like a bread!
I´ve made it in the conventional way and also using the mixer. I prefer the mixer version.
Thank you very much and best regards from Brazil ! -
Excellent bread. Tastes like whole wheat bread, but is not dry like whole wheat bread.
Thank you for this. -
I’ve just made this bread, I couldn’t wait and had a slice still warm from the oven with butter. Oh.my.goodness!!
So good, great texture and proper crust. I’ll have to restrain myself from eating the whole loaf!! -
This would be the easiest low carb bread to make – closest texture to regular bread – I am looking forward to my lunch of cheese on toast or maybe even just a lovely sandwich. I followed the thermomix method. Thank you for the great video instructions with this recipe Megan – I found it a real help regarding the yeast amount – in the recipe I would only have put in 7gm but on the video you say 14gm so I followed that amount.-
Hey Carol, the video you may have watched was the older version (there is two in the recipe). I do use only 7g as it makes the bread more mild in flavour and still gives a huge rise to the loaf. I am glad you enjoyed the recipe.
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I am so glad you enjoy it Carol
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This recipe is soooo bizarre and fantastic. First off, I’ve never let my yeast proof for so long, but I did for this recipe, maybe 25 minutes or so? I also just used about 9g sugar (a little less than 2 tsp) as I didn’t have inulin. Second, I’ve nevvvvvvver used such a tough dough! It wasn’t like yours in the video (which I watched after baking it, oops) at all. It was like seitan; hard, stretchy, spongy. Third, THE RISE! The dough was so tough, I didn’t expect a rise at all. Instead, it rose 3x taller than the tin! WHAT! Lastly, the bread is…. exactly what I should have expected from the dough. Not bad, but dry. I think that’s my fault. I didn’t have enough flax, so I used part oat flour (yes I know, carby), and I think that dried it the heck out. Combine that with our crazy dry winters here, and, well, everything needs more water right now. I don’t think it’s fair to rate it based on my change, so I’m guessing had I just used flax, the texture would be perfect. I will try again with the right ingredients. That said, if I thin slice it (and holy crap can you slice this thin!!), toast it, pop some butter on it, it’s like eating a nutty flavored bagel texture, which is fascinating. I really dig this and think it’s going to be perfect for grilled cheese, but I’m def going to get some flax and try it again. Thank you for this!-
Hey Julie, the yeast can be used as soon as it has doubled in size. The timing is moreso for if it is cold as some just don’t wait. Did you use oat flour or oat fibre (these are both super different). Also, if you did us oat fibre in place of the flax it is a lot more of an absorber so that would explain the dryness. The amount of butter should combat any dryness. All in all it is good to hear you enjoyed it regardless. My guess is yes something happened with the oat fibre (or flour) as you can see mine is very soft. Let us know how the next loaf goes. Thanks so much for giving it a try.
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I’ve made this twice using pepita meal instead of golden flax meal (milder taste). It’s risen Beautifully and in fact I needed to make two loaves out of the recipe! This is BY FAR the Best keto bread!!! My MIL has me making it for her now! There are not enough words to express my gratitude so…. THANK YOU and God Bless!!! -
Oh my goodness Megan! Is all I can say.
I was able to purchase all the correct ingredients not the subs and made the bread yesterday. It was fantastic and rose like a dream. Light and delicious. The loaf tin I used I don’t think was quite big enough as in the past my bread hasn’t risen using substitute ingredients but it certainly did rise this time. It tastes fantastic. It definitely is a “ Game Changer”
Thank you so much, I just love your recipe books. The meals are delish, even the Mr who is not Keto, enjoys them. He LOVED the bread, with some homemade nut butter. -
Absolutely delighted with this recipe. I used the best UK equivalent ingredients and followed the instructions to the letter! The loaf is perfect. “Game changer” is an understatement. Thank you for the time and effort you have put in to researching this recipe. -
Is vital wheat gluten the same as gluten flour?
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I cant get my bread to rise like other photos i have seen. i have watched the video and ensured the salt is not mixed with the yeast.
My yeast activates from 250ml to almost 600ml.
I have let it sit for an hour and a half on a hot day in one of the rooms and also tried another in the oven at 50 degrees but it only rises about an inch above the bread tray. i am using the same bread tray as in the video. anyone please help with what else i could be doing wrong?
Thanks -
Hi,
I’ve had good success with this recipe many times but recently I haven’t been able to get a good rise at all! (It has been a while since I baked it.. and when I tried again recently 5x … they all didn’t rise high like yours)
My yeast is definitely active and every ingredient is the same.
What could be the problem? Can you help me troubleshoot?
I used my kitchen aid to mix it for about 5mins, and then I used hand to just knead for just a couple of minutes before I roll and put into the Tin. Do u think I am not kneading enough ?
Please help. -
I would think if you put the same amount of husk in the bread may have a slimy texture in my experience) I wouldn’t put more than 30g of it in myself. You might also need to add more water as it’s very absorbent! Oat fibre is available on Amazon btw.
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Can I sub Oat fibre for Psyllium Husk Fibre
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Hi, like to ask what kind of consistency I should be looking out for after kneading ? How do we tell if it’s kneaded just right or over/under done? Any tips on that ? Thanks !
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Hi Constance, have you watched the video? In the video you can see how the dough looks. It is just the same as a normal bread dough would feel and look. I hope that helps.
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So, overall this bread was perfect. One question. Is there anything to do, or maybe that I did wrong, to avoid the spongey texture. That’s the only thing throwing me off 😬
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Can you make the bread in a bread machine?
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Hi Meg, is this recipe possible to make into a focaccia? Replacing butter with olive oil? Any tips? Thanks -
I can’t find the link for the Bread Machine version. Please help.
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HI Michael, If you look in the blog post under “Want more bread recipes” you will find a link. It is a stuffed loaf but just omit the olives and feta for a plain loaf.
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