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.
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.
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.
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.
Low Carb Bread Recipe
- 1 cup warm water See Note 2
- 1 tablespoon inulin or sub sugar or honey, See Note 2
- 2 teaspoons instant dried yeast (7g) See Note 3
- 2 eggs room temperature large eggs, See Note 4
- Pinch salt flakes
- 2/3 cup golden flax meal (80g) or almond meal
- 1/2 cup oat fiber (50g) click for supplier see blog post for substitutes
- 1 1/4 cup gluten flour (180g) click for supplier
- 70 g 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.
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.
Your Own Notes
604 responses to “Easy Low Carb Bread Recipe”
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!
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.
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.
Thank you so very much for this recipe it is absolutely amazing best bread ever I wish I could show you my picture
Would it be possible to half the recipe?
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.
As substitutes for flaxseed you show defatted sunflour or defattet sesame flour. Is it same amount.
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.
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.
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
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.
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.
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…
In your directions you say line the pan. Line it with what? Parchment paper, spray oil like Pam??
Why does the buns deflate after baking ? They shrivel up
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?
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!!).
Do you have any recipes using cassava flour? I’m told you use it 1 for 1 in place of wheat flour.
Followed the recipe exactly. It turned out great.
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!!!