This is a phenomenal easy low carb bread recipe! It seriously is the best keto bread you will make. Only a handful of ingredients and the texture is out of this world- amazing! At only 1g net carbs per slice you will be adding this recipe to your keto meal planning for sure!
Make it today and try it! Then make our Low Carb Bread Rolls tomorrow for tasty burgers too!
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loaf of bread on browny blue background

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

Low Carb bread ingredients in small bowls on a white background

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. 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 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.
  3. 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.
  4. 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.
loaf of bread in a loaf pan

FAQs

Why does my bread have holes in it?

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

My bread does not rise when proving?

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.

The best low carb bread recipe loaf sliced on a wooden cutting board.

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.
A roast beef sandwich on a cutting board

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.

RAVING NEW FAN? Subscribe to our newsletter for more low carb keto recipes. Follow us on Facebook, Instagram or see all new recipes including Australian keto recipes on Pinterest.

Low Carb Bread on a wooden cutting board with a dark background.

Low Carb Bread Recipe

This is a phenomenal easy low carb bread recipe! It seriously is the best keto bread you will make. Only a handful of ingredients and the texture is out of this world- amazing! At only 1g net carbs per slice you will be adding this recipe to your keto meal planning for sure!
Make it today and try it! Then make our Low Carb Bread Rolls tomorrow for tasty burgers too!
4.96 from 222 votes!
Prep Time: 10 minutes
Cook Time: 45 minutes
Total Time: 55 minutes
Course: Bread
Cuisine: Australian Keto
Diet: Diabetic
Recipe Category: Low Carb
Calories: 76kcal
Author: Megan Ellam
Servings: 24 slices
Tap or hover over number to scale ingredients
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Equipment

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

Tips for the lowest carb bread.
For yeast activation, the water should be warm but never hot.
Inulin is a prebiotic fibre that can be used to activate yeast. Other keto sweeteners do NOT activate yeast. If you do not have inulin sugar or honey can be used (just 1 tsp) in its place. The yeast will consume the carbs of the sugar so don’t stress.
Instant dried yeast is yeast powder that is available at most supermarkets. I do recommend using yeast for good rise in my low carbohydrate breads.
I recommend milling golden flax seeds (also known as linseeds) and mill to a flour as needed. es where nuts are not allowed in certain schools.
Eggs should be large eggs and at room temperature. Refrigerated eggs will give the bread an eggy flavour. You can substitute just 3 egg whites if preferred. This will add protein to the bread without the added fats of the yolk.
SUBSTITUTIONS
Golden flax meal can be replaced completely with ground b;anched almond flour or almond meal, hemp seed flour, or pepita meal. 
Oat fibre can be replaced with psyllium husks or Macro Gentle Fibre (but it is higher in carbs). I have not tested psyllium husk powder but maybe a quarter cup would do it.
I have not tested this recipe with coconut flour.
Seeds like whole flax, sesame seeds or poppy seeds can be added for more of a whole wheat or whole grain bread.
Eggs can be replaced with 2 chia eggs for a keto vegan bread recipe.
Sliced bread can be kept frozen with no loss in quality.
The butter can be replaced with any dairy-free or vegan spread or oil for a dairy free or keto vegan bread.
Can I make the low carb bread recipe in the bread machine? Yes, you can. I have included a link in the blog post to our bread maker method and a slightly different recipe.
Can oat fibre bread be made into pizza bases? Yes, it can, however it is pretty “bready”. It is okay but not amazing.
Can I make a low carb bread in a Thermomix? Yes, you can. I have included instructions for this.
My bread does not rise like yours. Depending on the temperature you are proving at can affect the rise of the dough. In the winter keep it very warm with a silicone mat or use the oven technique to rise the dough.
Brands of Gluten Flour. Gluten flour can be found in many health foods shops across the globe. Until recently I mostly used Bob’s Red Mill brand, but this has become almost impossible to source. I currently use Lotus Foods brand, I find it gives the best rise in the loaf. The other brand I have tried is Abundance Foods. The Abundance flour gives a great tasting low carb bread, but it tends not to rise as much.
Some may argue that our low carb bread is not suited to the keto diet. At only 1g net carbs per serve it is very possible to maintain ketosis and enjoy a sandwich from time to time. If you would prefer gluten free low carb bread then you can try some of our other keto bread recipes.
This recipe yields approximately 18/22 servings. The actual number of servings will depend on your preferred portion sizes. 
To calculate weight of one serving, prepare recipe as instructed. Weigh finished loaf, then divide the weight of the finished recipe by 18-22. The result will be the weight of one serving. 
Nutritional values shown are guidelines only. They are for 1 serving using the ingredients listed. The net carb grams count for this keto bread is 1g net carb per serving. 
All recipes have been tested using all cooking methods included by various recipe testers. Blood sugars tend to stay stable, and the bread fits in perfectly with many healthy meal plans.  
When making low carb bread for the first time just keep a close check on temperature and timing. Models do vary slightly and time or temperature may need to be adjusted to bake the perfect loaf.
Store in an airtight container in the fridge for up to 5 days. Alternatively, store in an airtight container and freeze.
The recipe card instructions contain the most basic of steps and a list of ingredients. If you have any queries, questions or are unsure of substitutions, please scroll up to the blog post for more information.
 

Your Own Notes

Click here to add your own private recipe notes.

Nutrition

Serving: 1slice | Calories: 76kcal | Carbohydrates: 2g | Protein: 6g | Fat: 5g | Saturated Fat: 2g | Cholesterol: 20mg | Sodium: 27mg | Potassium: 43mg | Fiber: 1g | Sugar: 1g | Vitamin A: 93IU | Calcium: 15mg | Iron: 1mg | Magnesium: 19mg | Net Carbs: 1g
Tried this recipe?Mention @meganellam or tag #madcreations!
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619 responses to “Easy Low Carb Bread Recipe”

  1. Sharna d’Fern

    I live in Adelaide South Australia and I am unable to source the Oat fibre! Any ideas where I can buy it please. Im so anxious to make your loaf, ive even got the aerated loaf tin.

    Reply
    1. Megan Mad Creations Hub

      Hi Sharna, I have a link to iHerb to buy the Oat Fibre in the recipe. Alternatively you can order online from Elite Health at http://www.ehs.com.au. It is product not widely available in Australia but is great as it is zero carb and is perfect in this bread.

      Reply
  2. Donna

    I made this recipe yesterday. I have to say, overall, very pleased! The texture is a bit spongy (to be expected), the smell is like heaven! I cut a thin slice this morning and toasted it well and ate it with butter. Very delicious and crunchy! I’ve been buying SOLA bread in the freezer section for $5 a loaf and this beats the heck out of that! Thank you for this recipe. I will definitely be making this often. I plan on cutting it into thin slices and freezing it. This loaf will last me a long time.

    Reply
    1. Megan Mad Creations Hub

      Thanks so much for the review Donna. Being Aussie I have never had the chance to try the Sola bread and while I imagine it to be quite similar as it uses similar ingredients I am happy to hear that you think it is better. Thanks for the feeback it is greatly appreciated.

      Reply
  3. Sachi

    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?

    Reply
    1. Megan Mad Creations Hub

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

      Reply
  4. Norazlina

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

    Reply
    1. Megan Mad Creations Hub

      No I havent Norazlina, but if you use 37.5°C then you should be fine.

      Reply
  5. Angela May

    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!!!!

    Reply
  6. Yanina

    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!!!

    Reply
    1. Megan Mad Creations Hub

      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.

      Reply
  7. Linda

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

    Reply
  8. Mara Smith

    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.?

    Reply
    1. Megan Mad Creations Hub

      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.

      Reply
  9. Michelle

    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?

    Reply
    1. Megan Mad Creations Hub

      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.

      Reply
  10. Nicole

    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!

    Reply
    1. Megan Mad Creations Hub

      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.

      Reply
  11. Karen hilleard

    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)

    Reply
    1. Megan Mad Creations Hub

      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.

      Reply
  12. Julie Lahoud

    Hi.
    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

    Reply
  13. Laurie Reilly

    Thank you for your quick reply. I am using a glass loaf tin.
    I hear my oven up then turn it off and let the bread rise in a the oven when it’s cooled. I love the taste …just want a bit more of it lol
    Maybe I will leave it overnight.
    Thank you so much

    Reply
  14. Laurie Reilly

    Hello
    I have made this bread 3 times. Each time I cant get it to rise. The yeast proof is doubled and I let it rise in the oven with light on for 8 hours with a rise that didn’t quite make the top of my loaf pan.
    I had all ingredients except for salt flakes ,just used regular salt.
    I love the taste but would love a larger rise.
    Thank you
    Laurie

    Reply
    1. Megan Mad Creations Hub

      Hi Laurie, try the silicone mat and a towel and in a warm spot for a few hours. What size tin are using and what method to mix it?

      Reply
  15. Andrea

    Hi Megan – I don’t have a mixer or bread maker… and I’m not a bread expert! LOL. I used to make a great no-knead (high carb bread) so didn’t need any of the machines other than my dutch over. Do you have direction on how long to hand mix/knead this dough before putting it in the pan to rise? I’m very excited about trying this recipe.

    Thank you. 🙂

    Reply
    1. Megan Mad Creations Hub

      Hi Andrea, the post will be updated shortly with more tips. Of course baking any bread without a mixer is a harder job on your arms, but it basically needs to be kneaded until soft and supple and springs back to your touch.

      Reply
  16. Cher

    5 stars
    I made this bread according to the recipe and it turned out perfectly! Tall, beautiful loaf! However, my family and I don’t care for the aftertaste of the flax. I took a few of the posted suggestions and substituted almond flour for the flax meal, otherwise making the recipe exactly the same … it was a total flop! Never came together as a smooth dough, and never rose at all, even tho the yeast was plenty foamy in the water to begin. Did anyone else have this issue with almond flour substituted for flax? Is there a better substitution? Thanks!!

    Reply
    1. Megan Mad Creations Hub

      Hi Cher, try chia flour or hemp flour. If using almond flour I only use 1/3 cup and 1/3 cup of flax, or chia flour or hemp flour.

      Reply
  17. Melissa Reyes

    Hi Megan,

    Can the yeast be replaced with instant yeast?

    Reply
    1. Megan Mad Creations Hub

      Hi Melissa, the yeast used is instant yeast so yes you can use it.

      Reply
  18. verity Templeton

    I follow Keto Diet and as far as I am aware there is no wheat on Keto, why is there wheat in this recipe?

    Reply
    1. Megan Mad Creations Hub

      Hi Verity, as the title suggests this is a low carb recipe. However, “Keto” is a state of ketosis not necessarily hard and fast rules for everyone. There is currently 3 recipes on the entire site that contain wheat gluten and it is up to the specific follower to skim past this if wheat and gluten is part of their diet.

      Reply
  19. Ginette Heppelle

    Helen Poulos, while k was waiting for my oat fiber from Amazon I subbed the oat fiber with 1/2 cup of almond flour + 1 TBS of psyllium. It worked perfectly! I did a good dozen breads this way until I received my oat fiber.

    Reply
  20. Jamie

    So I’m looking to make this tomorrow, my only problem is I don’t have a stand mixer or food processor for the dough. Would a powerful blender be good enough to develop the gluten? Or even by hand?
    Thanks

    Reply
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