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!
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


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 FacebookInstagram 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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  • 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



  • 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.


  • 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.



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.
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


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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621 responses to “Easy Low Carb Bread Recipe”

  1. Rachael Gaven

    5 stars
    Literally lifechanging. I have been Keto for 3 years and every time I “binge” its bread. I can’t believe it took me so long to find this perfect perfect keto bread that tastes almost exactly like the real thing. Not eggy, not heavy, its amazing! This recipe is a keeper. All the stars thank you!

    1. Megan Mad Creations Hub

      Music to my ears Rachael. I hope you find loads of recipes to enjoy on the site or in our books. I loved bread in my former non-keto life and I love recreating good recipes. Try our Tortillas too if you love wraps and enchiladas, or soft tacos. soooo good too!

  2. Gael Clark

    5 stars
    The greatest keto bread I have ever made. I’ve made a lot but this is sublime. I didn’t have golden flax so used almond meal. I also had to turn on my split system heater as it was too cold in my house. Was so surprised how much it rose. Thankyou Megan it is now my go to bread every week. Next time I will add some chives and a little bit of cheese to make it even better.

    1. Megan Mad Creations Hub

      Yay! I am so happy you are enjoying it Gael x Thanks for letting us know you love it too.

  3. Cath

    5 stars
    Amazing. The best keto bread I have ever made.
    I proved it for an hour then unexpectedly had to go out so had no time to bake it so I popped it in the fridge. It rose even more and baked beautifully.
    Thank you so much for this recipe.

    1. Megan Mad Creations Hub

      You are very welcome Cath. Thanks so much for letting us know you enjoyed it too x

  4. Kate

    Thank you so very much for this recipe it is absolutely amazing best bread ever I wish I could show you my picture

    1. Megan Mad Creations Hub

      You are very welcome. You can share your pics on our Facebook Group x

  5. Tam

    Would it be possible to half the recipe?

    1. Megan Mad Creations Hub

      You would also need to half the size of your bread tin or make it free form on a baking tray

  6. Audrey

    We love this recipe and eat this every day. A few comments and suggestions for you:

    We find that the crust is airtight. So we poke holes with a small skewer so it doesn’t crumple while cooling.

    I roll it in sesame seeds before putting it into a tin.

    I use a lidded tin to get a square slice.

    I slice the crusts very thinly, butter, and bake till light brown. Bread crackers we call them. Very delicious.

    And the newest experiment: I’m making pasta with the flour mix! It’s really good! Do you have an actual recipe? I did half the recipe worth of flour and xanthan, then added a whole egg (by mistake) and 6 yolks. It was so hard to roll out with a rolling pin that I’m looking at a pasta extruding machine to make it.

    1. Megan Mad Creations Hub

      Thanks for all this great feedback and tips.

  7. Miss P

    As substitutes for flaxseed you show defatted sunflour or defattet sesame flour. Is it same amount.

    1. Megan Mad Creations Hub

      Hi, yes it is a straight swap.

  8. Pip

    5 stars
    I make this every week and form it into 12 rolls which we use for packed lunches. I’m not fond of the flaxseed taste as I find it a bit overpowering so I use almond flour instead. Everything else – ingredients and method – are the same as yours. My non-keto husband loves the rolls and doesn’t miss ‘real’ bread at all. Once cooled, I wrap each individually and then put them into zip lock bags in the freezer. I defrost them in the fridge overnight or, when necessary, 20 seconds or so in the microwave works well. Excellent recipe, thank you.

    1. Megan Mad Creations Hub

      Yay! So good to hear you are enjoying it Pip.

  9. Jacqueline

    5 stars
    I add 3/4 tsp. of salt, other than that, a perfect bread recipe. Being Type 2 diabetic and trying to control with lower carb intake this recipe has saved me. No bread is so much harder than no refined flour and no sugar.

    1. Megan Mad Creations Hub

      Yay! That is awesome Jacqueline

  10. Adriana

    5 stars
    Came out really great! Was surprised how much it has risen! Tastes good/betterin comparison to other low carb breads too 🙂 a bit time consuming but worth it! Thank you

    1. Megan Mad Creations Hub

      Yay! So happy you are happy

  11. Irene Riley

    You mentioned that in your blog, you had a recipe for this bread made in a bread maker. After a long time searching, I couldn’t find it. Could you please send me the instructions.

    1. Megan Mad Creations Hub

      Hey Irene the link is in the recipe card for the breadmaker steps. It does have a filling in it but just leave it out.

  12. Danielle Pellerin

    Bonjour je regarde votre recette et ça m’intéresse. J’en essaie beaucoup des recettes de pain et je suis souvent déçue, je trouve souvent que le pain n’est pas assez moelleux, en rôties, ça manque de croquant! En tout cas je vais essayer votre recette sûrement. Je n’ai pas de problème avec le gluten.

    1. Megan Mad Creations Hub

      I hope it turns out perfect for you.

  13. friedneurons

    Hi there. I am happy to have found this recipe and am excited to try it. I’m a bit confused about the gluten flour though. Is it the same as vital wheat gluten? Or are those two things completely different? I’m confused because in the picture you have both gluten flour and vital wheat gluten, but in the actual written recipe you just have gluten flour. I already have vital wheat gluten (from a previous recipe I tried) so I want to know if I can use that or if I have to buy a product actually called gluten flour…

    1. Megan Mad Creations Hub

      They are both the same ingredient just known as two things.

  14. Diane Sanor

    In your directions you say line the pan. Line it with what? Parchment paper, spray oil like Pam??

    1. Megan Mad Creations Hub

      Line however you prefer. Oil or paper is fine.

  15. Jim

    Why does the buns deflate after baking ? They shrivel up

    1. Megan Mad Creations Hub

      Mine have never done that Jim. It sounds like you may have had too much moisture. If you google “why did my bread shrivel up” you will find a lot of troubleshooting for moisture or over/under kneading.

  16. Jerry

    Is the dough sturdy and flexible enough to be used for a braided challah? That is, roll 3 or 5 separate ropes out of the dough, braid those ropes and then bake the braided loaf on a sheet pan? Or does it need to be in a loaf pan to hang together?

    1. Megan Mad Creations Hub

      You can shape this dough into any kind of bread you like Jerry. So for a challah yes you can.

  17. Jen

    Thanks so much for this! I’m keen to make a low-ish carb version for the rest of the family – could the flax meal be substituted for regular wheat flour? I don’t need it to be Keto friendly, just want a halfway house that’s better for them than a standard sliced loaf (they aren’t keen on the texture or aftertaste of this version – although I’m sure some of that is psychological!!).

    1. Megan Mad Creations Hub

      Hey Jen, it can be swapped for more wheat flour or almond meal if preferred and it will still bake beautifully.

  18. Anne-Marie Keightley

    Do you have any recipes using cassava flour? I’m told you use it 1 for 1 in place of wheat flour.

    1. Megan Mad Creations Hub

      Sorry no I dont. While a resistant starch it is a hard sell with high carbs to some.

  19. Ria

    5 stars
    Followed the recipe exactly. It turned out great.
    Thank you..

    1. Megan Mad Creations Hub


  20. Chris Herman

    This recipe is beyond compare! It’s near perfect. Fresh in a sandwich… AWESOME! Toasted with eggs… AWESOME! Used for French Toast… AWESOME! (toast and soak in the custard longer to make sure it is saturated). I’ve even dehydrated it then blended for bread crumbs… ALSO AWESOME!!!

    1. Megan Mad Creations Hub


4.96 from 222 votes (96 ratings without comment)

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