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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Do you have bread recipes using a bread Machine please?
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If you scroll up from the recipe card for the Low Carb Bread you will see a list of recipes in the blog post. One being my only breadmaker option.
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Megan, this recipe sounds like an answer to my prayer – THANK YOU!!!
Sadly, my loaf collapsed, so wondering if any of the steps below were the reason.
1. In the Conventional Method, you mention the yeast could take up to 40 minutes to double in foam? Even in a warm city like Singapore?
2. If it’s instant yeast, does it still need separate mixing with warm water and inulin?
3. Is the subbing of flaxmeal 1:1 for almond meal and oat fiber?
4. 2 tbsp chia seeds and 6 tbsp of water = 2 eggs or 1?
Thanks heaps again. 🍞 Love you lots. ❤️
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I really want to make this recipe, but as far as I know, we don’t have Golden Flaxseed meal, oat flour, nor gluten flour. Is there any way to substitute for other ingredients.
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Where are you located Cathy?
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Hello
I can’t find the link to make this in a bread maker?
Could you add it again please?
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Hi! Megan,
I am diabetic but I am a bread lover. I would like to try this bread in a bread machine. You mentioned putting a link below but I couldn’t find it. Please kindly share with us the link. Thank you.Sai-Peng from Malaysia.
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Hi Megan,
Can you send the link to making in bread maker please?
Thank you.
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Hi Sophia, the link can be found under the title “Do you Want More Low Carb Bread” in the blog post. It is virtually the same but is a stuffed bread. Just don’t the feta and olives.
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Hi Megs. Regarding your question about what type of flaxseed meal I used, I substituted almond flour. I mistakenly said subbed almond flour for chia seed flour as I watched video. Anyway you mentioned possible substitute using more of the oat fiber. So I am going to try again this weekend using the oat fiber in the recipe plus the amount to replace the golden flax flour. I also wondered about using coconut flour ratio half the flax but better not chance it.
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Then I have no idea why it was bitter. It sounds to me that you have added something that may be past its use by date. The bread has no bitterness to it. Be careful with oat fibre as it is very drying the more you use the drier the loaf will be.
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To George Stephenson. In my experience with non keto bread making, bread deflates if there is a vast difference from removing bread from pan right out of the oven in too cool of a room. Try letting it set in the pan for 20 minutes before removing. I hope this helps. Another choice if room is very cool would be to open oven door with turned off and leave bread in pan in the oven for a while to warm room up and give the bread more “adjustment time” to room temperature. Good luck.
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Thanks for the great tips Margo x
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I made this and it was very good, the first day. But on subsequent days it was bitter. I had the slices in an air tight container on the counter. When the 2nd day it was bitter I thought maybe it was supposed to be kept in the fridge. That did not help. I followed the recipe and ingredients only using almond flour for the white chia seed flour. Maybe next time I should just use more oat fiber? I really do not understand why it became bitter. Any suggestions?
Thanks much.-
Hi Margo, two things will make your bread bitter. Outdated golden flaxmeal or using brown flaxmeal. What did you use.
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Hi I don’t know what I keep doing wrong but the loaf look fantastic after baking, but within 5 min the side collapse inwards and the loaf looks like a wine glass. any ideas, I have tried everything making 6 different loafs and get the same result.-
That can happen with normal bread too George. I suggest you have a look on Google to hopefully troubleshoot which reason might be the culprit.
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Best thing ever made!!!
When I started Keto I just adapted to not having toast for breakfast with my eggs until I found, bought and made this recipe. I make the rest of my family’s bread fresh so I was really struggling with not having a bread I could eat.
I highly recommend this bread to anyone who loves and misses having bread in their diet.Thank you thank you thank you!
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Glad you enjoyed it Kari. I am sure it won’t be the last time you make it either. x
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I am going to make this tomorrow. I am confused about slashing the bread. I have gone through instructions 3 times and watched your video but find no info when to slash bread, before allow to rise? After rise and before bake? The only info I find about slash is if you slash too deep or not deep enough may have holes in bread.
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Hi Margo, slashing is optional but you do it after the bread has risen and just before baking. Make sure you do so with a razor blade or very sharp knife.
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please send me link for making this bread in a breadmakerbreadmaker
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Another fabulous recipe, came out perfect,thank you @Megan Ellam. I will post pics on Facebook group. Awesome video instructions, very thorough and with great tips. Enjoying following your instructions:)
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Fantastic bread receipt, will post pics in Fbook group. Thank you for awesome video and thorough instructions. -
Is gluten flour the same thing as vital wheat gluten?
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Hi Marcy, yes it is
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Please send me the link to the recipe for the breadmaker.
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The bread is simply fabulous!! I used almond meal because that is what I have in the pantry. However, the crust is dark brown and looked burnt though there is no burnt taste.
Any tips to get nice golden yellow color crust per your photo? -
This is sensational thank you! I am so surprised by much the loaf rose and how light and fluffy it was inside. Even my kids love it! -
I’m a little confused. Do you use gluten flour or vital wheat gluten in the recipe? Regular gluten flour has about 100 carbs in 1 1/4 cups, which is what is called for in the recipe. When I look at the picture you posted showing the ingredients you used, I see regular gluten flour and vital wheat gluten. Do you only use vital wheat gluten since the carb count is so low?
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Hi Karen, GLuten flour and Vital Wheat Gluten are the same thing. There is only roughly 18g net carb per cup of either. https://www.livestrong.com/article/470011-gluten-flour-vs-vital-wheat-gluten/
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