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
620 responses to “Easy Low Carb Bread Recipe”
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I can’t get hold of any gluten flour, am i able to substitute it with other flour?
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Hi Janice, there is nothing that is as low carb. If you are in Australia there is a link to the product in stock in Aus right now for only $8.99 per bag.
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After my oat fibre (finally !!!) arrived from iHerb, my bread is proving in the oven now. I stupidly didn’t notice the step about lining the tin, so hopefully that won’t ruin it 😉
I found the dough extremely sticky when I took it out of the thermomix and wasn’t able to knead it. In that case, what would you need to add extra of to remove the stickiness?
Thanks!!
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Hi Dani, did you knead it in the Thermomix? The dough should not be sticky.
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Looking for the recipe for the white bun that you show in your video I think you called it the finger bun?
Cheers -
What are the dimensions of your loaf pan? I just have a 4×8 inch pan and want to check if I should half the recipe for a single loaf?
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Hi Alex, I do have the dimensions in the recipe but I use a 5×10 inch (converted) for the loaf.
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I’ve made this bread twice, completely by hand, as I don’t have a mixer with dough hooks. I find it relatively easy; yes, it’s a bit more time consuming, but I find kneading the dough relaxing.
I prefer to leave out the eggs, and use chia + water instead, and it gives a lovely texture I like, a bit like poppy seeds. I also use sugar to start the yeast (since the carbs are consumed anyway) and add inulin into the dry ingredients to boost the flavour.
I’ve also tried using half oil/half butter, which also works well for me.
I would suggest anyone not getting a good rise from the dough, could give it a longer knead after it comes out of the mixer, as Meg does, checking for the right dough consistency, as kneading is crucial to develop the gluten.
As I say, I knead by hand, and I usually knead for 10-15 minutes, after the initial dough has come together in the bowl.
Results are great – so happy I found this recipe. Thanks, Meg 🙂-
Thank you so much Tanya. It is so great to see you do this completely by hand and include your tips for those who struggle developing the gluten. Everything you have said is absolutely perfect. I am so glad you enjoy the recipe and I do love your options for making it different again.
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I’m planning to try this recipes, but all I have is regular yeast. Is the measurement the same as for instant yeast—I would assume I would just proof it as I would when I am making any king of yeast bread.
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Hi Kathleen, what is regular yeast to you? Fresh yeast?
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How to make it without eggs
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Can instant dry yeast use directly into the dry ingredients without mixing it with water?-
It can but the results are much better if the yeast is activated with a sugar or inulin due the lack of sugars(carbs) in the loaf.
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Can instant dry yeast use directly into the dry ingredients without mixing it with water? (Blooming)
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Bread can be made without wheat or vital wheat gluten . Using almond flour and quest multipurpose protein powder.
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Hi. Can this bread be cooked in a dutch oven to get a crispy crust?
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Have you modified this recipe for making pizza dough?
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Hello, where can we find the recipe for the hard shell buns you had in your last video?
Thank you!
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Loved making this bread. It rose beautifully while proving and again in the oven. Instructions were so easy to follow. Will try making it into bread rolls next time. Thanks Megan for another fantastic recipe. -
Thank you for the quick reply. But I made it before I noticed you commented back. Ok so i followed your recipe to a T the only thing I changed was used almond flour instead of flaxseed, and I used the dry yeast from the supermarket in the little packets 7g. Ok so it rised amazing and looked just like real bread, I waited till it was fully cold to cut it (which was hard lol) then I cut it and it felt just like real bread. Then I tried it and it was so yeasty I can not eat it, I am not sure what I did wrong? If you have any idea I would love to hear it as I would like to give it another go.
Thanks for the help krystal -
Thank you, for your reply.
So I made it before your reply. I used almond flour, that was the only change I made I followed your recipe to a tee, it rose perfectly it looked just like yours and like normal bread. I then left it to cool completely before cutting (which was hard lol). But when I cut it was bread like, but when we tried it, it was very very yeasty tasting like you can not eat it. I am not sure what I did wrong?
I used the dry yeast from the supermarket in little packets I only put 1 7g sachet in. Other then that I brought all the same ingredients that you photoed on your page.
If you have any ideas what I did I would love to know as I would like to try and cook it again.
Thanks again krystal -
Hi, I am just wondering if I can make this without any seed? as I am trying to find a bread that my kids and hubby will eat? Thanks
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Hi Krystal, the flaxseed is a meal so it is not seedy. However, you can replace the flaxmeal with hemp flour or lupin flour.
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To give the bread a little more flavor and texture, I adjusted the recipe by adding 50g Hemp Hearts and 50g of Allulose, a teaspoon of salt and increased the Xanthum gum to 1/2 teaspoon. You have to watch it closely in the oven since the Allulose will make it brown more quickly but the results are so delicious. And such a game changer in the keto lifestyle. I think I’m going to play with this recipe a little more and see if I can make cinnamon rolls. -
Are there adjustments for those of us at altitude. I live at roughly 6300 feet, 1920 m.
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what is the substitute for oat fibre ? Thank you , bread looks delicious !
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