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

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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. Pinky

    Hi! Tried this recipe for the first time (first to use oat fiber and vital wheat gluten too!) and am super happy with the results! Next time, would like to try and make it denser, perhaps like a bagel…. any tips what to adjust? Thanks in advance!

    Reply
  2. The Hobbit

    5 stars
    Brilliant. Well done!

    Reply
  3. Judith Lund

    Hi Megan,
    Have tried this recipe a couple of times and it won’t rise past the top of the loaf pan……..
    Can you tell me what I’m doing wrong…please 😢
    Regards
    Judy

    Reply
  4. Lin-Lee

    5 stars
    I made this today and followed the recipe exactly except that I substituted the inulin with maple syrup.
    The initial dough was a bit sticky when I first started to hand kneed but after about 5 minutes, it dried & worked like standard bread dough.
    The result was fantastic.
    Great rise and tastes super with or without butter spread on top AB toasted too.
    A huge thank you.

    Reply
  5. Brian

    5 stars
    Hello. I’m not finding the bread maker adjusted recipe link on this page other than a totally different bread with olives and feta. Is there an adjusted recipe for this bread? I’ve made it quite a few times in the oven and my bread maker as well, but with random results. I’d like to re-try a bread maker version as that’s the most convenient for me. Thanks – B

    Reply
  6. Daniča Mila Bulić

    I truly enjoy this recipe. It works every time. I have made it with flax meal and almond flour. Both were great. Last week I replaced the water with strongly brewed coffe and replaced 3 tablespoons of gluten with cocoa powder. The result was very much like pumpernickel. Pure awesomeness.

    Reply
    1. Megan Mad Creations Hub

      Ohhh that sounds amazing Danica! I will have to try it some time.

      Reply
  7. Nadia

    5 stars
    Started making this bread a few months ago to support my keto diet. It is amazing and as close to regular sandwich bread as you can get. Not fond of the flax meal flavor, so used almond flour as it’s pretty close to pepita meal. Great job! Thanks for sharing!

    Reply
  8. Diane

    Hi, I can’t find link to bread machine version. Any help would be great.
    Thanks

    Reply
  9. Ruby

    Oh my god Megan, I have been making this bread for months but never really liked the aftertaste or sponginess of the bread, I changed the flaxmeal to pepita meal and added grains and HOLY SHIT the texture crunch and flavour is exactly like bread! You nailed it. Forever in your debt! ❤️

    Reply
    1. Megan Mad Creations Hub

      You are very welcome Ruby. I am so glad you also made the recipe to suit yourself and enjoyed it.

      Reply
  10. Rosa

    Hi I,m confused, I,am looking at yr low carb bread recipe in what I thought was also keto but the you are using gluten in it, sorry if I read it wrong, can you tell me please and, do you have this recipe wthout yeast for me?

    Reply
    1. Megan Mad Creations Hub

      Hi Rosa, As the recipe title and blog post confirms this is a low carb recipe and while some may deem it as “not keto” due to its ingredients there is no reason why you would not stay in ketosis at only 1g net carbs per slice. This recipe needs the yeast for the rise and if you are adverse to gluten then please try one of our many “keto” breads using clean ingredients.

      Reply
    2. Megan Mad Creations Hub

      Hi Rosa, yes this recipe contains gluten but is still low carb. Sorry no it doesn’t have an option without yeast as that is what makes it rise.

      Reply
  11. Cherie Palmer

    Can’t find the breadmaker link

    Reply
  12. Emmalee

    Stayed up late last night to make your bread recipe. And other than finding out that I really don’t like the taste of flax meal it was wonderful. Chewy light bread texture. My husband and son (the bread fiends) say it makes great toast. High praise. I mixed it in the bread machine then baked it in the oven. Thank you so much for this recipe.

    Reply
  13. Corol Mitchell

    I have tried this recipe several times and this is by far the best yet but have omitted the flax as I don’t like the taste looked for pepita flour,,no luck ,you must have to make your own! Last but not least , it’s the spungyness that I don’t like, there must be something to add or take out! I will keep trying!

    Reply
  14. Danielle Corgnati

    I have a question concerning the vital wheat gluten measurements. On the bag it has 30g is equal to 1/4 cup. Therefore if you say 1 1/4 cups should that not be 150g. I have vital wheat gluten from 2 different mfg and both say 30g for 1/4 cup. Not sure how much it matters between 1 1/4 and 1 1/2.
    Thanks

    Reply
  15. Melinda

    Hi Megan, is it possible to use fresh yeast? Would I have to wait for that to proof ad well or not? Thank you 😊😊

    Reply
  16. Michele Burrell

    5 stars
    Dear Megan
    I’ve just made your low carb bread this morning and it’s amazing it looks and tastes just like real bread. My husband is diabetic and needed to get his sugar levels down. So we went on low carb diet using a book called the diabetes weight loss cook book. It contained a recipe for low carb bread and to be honest I’d sooner go without. It is made with along flour and physillian husk among other things. We are so happy to have found your recipe and I will be baking it all the time. I’m going to check out your other recipes. I’m from Lincoln in the Uk but have managed to source ingredients online. Thank you you’ve saved my marriage😂
    Michele

    Reply
  17. Jennie Lyons

    5 stars
    Great taste and texture, made mine in Thermomix, Worked beautifully, thank you!

    Reply
  18. Fafaa Abdul

    Hi! Where can I find the bread maker recipe? I couldn’t find any link below. Thanks.

    Reply
  19. Ashley

    My bread had a super strong taste after a few days, should it be kept in the feeezer? Wondering if it’s because I left it out or maybe that’s the way it’s supposed to be

    Reply
  20. Karen Lee

    Hi Megan,
    The bread is perfect all the way through until it comes out of the oven and cools. It sinks and I don’t understand why as I follow everything exactly. The yeast is fresh and I don’t over proof it. Do you have any suggestions as to how I can keep the crust! It still tastes great though. Thanks.

    Reply
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