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. Peter

    Thank you so much.. By far the best keto bread recipe I have tried – Im delighted I found this recipe. I followed the recipe exactly.


  2. Pat

    Thank you so much for sharing this amazing bread recipe! I have made so many keto breads and most have ended in the garbage. I read through the comments first which really helped me. I followed your recipe exactly except I only used 90 grams of the VWG and used 90 grams of AP flour in place of the other 90 grams ofVWG because I have a problem with too much of it. I wish I could show you my bread. It looks just like yours and it is just like real bread! I have an electric bread slicer so I got 26 thin slices. It is fluffy and soft and holds together perfectly. It makes awesome sandwiches and the toast is wonderful too! Thank you again and I am so happy I don’t have to buy my bread anymore! ❤️😊😊

  3. Debbie Howe

    5 stars
    I made this yesterday, and we really like the flavor of this bread! It rose beautifully, but it deflated in the oven while baking. And it was a little dense. I’m thinking I have the wrong ground flaxseed. I’m not sure if mine is the golden milled flaxseed and maybe that’s the problem? My husband is a diabetic and he ate 2 pieces of this bread and his sugar level didn’t rise (not even 1 point) an hour afterwards! He loved it so much that he ordered me a bread maker! If you have any suggestions about the density and if it’s the wrong flaxseed, please let me know! I plan on making him another loaf today! And thank you for sharing this wonderful recipe!

    1. Megan Mad Creations Hub

      Hi Debbie, if you are using golden flaxseed meal then you are using the right ingredient. If it is deflating and going dense that usually indicates that your oven is running hot and cooking the outside first while the inside sucks it it in and is dense. Buy a cheap temp gauge for your oven and check your oven temps and go from there. A breadmaker will work however two factors to consider. Firstly the loaf will be smaller as the breadmakers dont allow for the same size rise. Secondly, I do not do a second punch down and knead in this loaf after rising as it makes the bread dense. If you have the option for no second knead after rising, or to remove the agitator after the first rise with your breadmaker do that. Good luck with your next loaves.

  4. Tonya M

    Sorry this recipie looks good and smells good while baking, but it’s kind of like eating the foam inside my pillow. I don’t have a bread maker so I had to knead by hand. Pretty sure I’m not going to make this again. The amount of fiber in each slice is impressive, but I think I’d rather just eat my veggies for fiber.

  5. Kavster

    Hi Megan,

    I am using your bread recipe for the first time tonight over in England. The dough is currently in my warm airing cupboard, so it’s not actually bread yet. I will report back tomorrow on the results good or bad.

    Kind regards from England


  6. Dianne

    Great recipe. Wondering if you could use sourdough starter instead of yeast and bulk ferment?

  7. Su

    Hi Megan,
    I want to make this bread and don’t have a few ingredients in hand.
    Can I use psyllium husk to replace oat fiber? Also, use a normal flax meal instead of a golden one? Thanks

  8. Cailyn

    5 stars
    I love this bread. It’s so good for toast & sandwiches. I’ve made this several times, as written and with mods. Weighing the ingredients is key! My favorite way now is to replace a third of the gluten with regular wheat flour by weight, I’m okay with the small amount of extra carbs and I like the texture, esp of the crust. I make a triple batch at a time, so I can’t use my mixer– if you’re mixing by hand don’t be alarmed at the stickiness of the dough, it will go away with a lot of mixing/kneading and adding enough flour to make it not sticky will give you very dry bread. Trust the process! I use spray coconut oil for my pan and the bread slips right out, never have to line it. Just took another 3 loaves out of the oven and the kitchen smells fantastic! Thank you for this recipe!

  9. Patrick

    your recipe here lists no gluten, or amount, 1/2 cup of what? 1 1/4 cups of what?

    1. Andi

      It says 1/2 cup oat fibre and 1 1/4 cups of gluten flour

      1. Heike

        1 1/4 cup (1 1/4 cup) (180g) click for supplier

        This is what I see…. no mention of gluten in that line?!

      2. Megan Mad Creations Hub

        I am not sure what you mean? I can see clearly the ingredient says gluten flour

  10. Kimberly

    5 stars
    Can you please tell me whether I should use pure vital wheat gluten or high gluten flour? You seem to use them interchangeably, but there’s a huge difference. I usually add 4-5g vital wheat gluten to flour to make high gluten flour, so using plain vital wheat gluten seems unusual (and very expensive). I’m not clear whether gluten flour means high gluten flour or vital wheat gluten. Thank you so much for your help!!!

    1. Megan Mad Creations Hub

      Hi Kimberly, there is a big difference between the two. Vital Wheat Gluten is high protein and less carbs (75-80% protein 75g/100g and only 13g carbs/100g) High Gluten Flour is around 12-14% protein and high in carbs (14g/100 protein – 66g/100g carbs). Using high gluten bread will make the bread significantly higher in carbs and lot less in protein.

  11. Lois

    5 stars
    Unbelievable delicious, easy to make in thermie…. The popped into my oven on bread proofing mode… never expected such a good rise… this will definitely be my go to now.

    1. Megan Mad Creations Hub

      I am so happy you enjoyed it Lois.

  12. Amy

    The original recipe is absolutely hands down the best keto bread recipe I have seen on the internet!!! I have been making it for months now and it is the only bread we have in the house. I double the recipe and make a dozen rolls and a loaf of bread every other week (there is only two of us). I have also modified the recipe and made a set of yeast donuts with it which were really good!
    I tweaked the recipe recently (for our tastes) by cutting back on the vital wheat gluten by 1/2 cup (for two loaves) and increasing the oat fiber by the same amount. I also added 120 g of psyllium husks (for the 2 loaf batch) and it just knocked it out of the park!!
    I just want to THANK YOU for creating this recipe! I do not enjoy most of the baked good recipes that have almond flour in it and did not know how I was going to manage my diet without some sort of bread/baked goods component in it. I had been doing keto for approx 2 years before I found this recipe and it was a struggle until this recipe appeared. Now I would consider it a lifestyle choice. It is part of my daily life!
    My next dough project to conquer with this blend is a great pizza crust!

    1. Megan Mad Creations Hub

      I am so happy you are enjoying Amy and making it your own. Let us know how you get on with your pizza crust.

      1. Amy

        Hi Megan- Still working on the pizza crust, but i wanted to tell you that this dough is also great for making bagels! I make the dough recipe (with my minor adjustment of substituting a 1/4 cup of the vital wheat gluten for an extra 1/4 cup of oat fiber along with adding the flavorings I want) and let it bulk rise. After the dough has doubled, I punch it down and portion out the dough into 12-16 pieces by weight (approx 3.25 oz for a large bagel). I then shape the bagels by rolling the dough into balls and flattening them into disks. I poke holes in the center of each and stretch the dough to make a larger hole than you would think you need before placing them on a cookie sheet covered with plastic to rise again till they double in size. After they have risen,preheat the oven to 400 degrees and get a steamer pot to a rolling boil. Place the bagels in a steamer (dont crowd them) and cover for approx 10 min. Start to remove the cover slowly after 10 min. If when I start to remove the cover they start to deflate, I re-cover them and wait a few more minutes. They should not shrink when the cover is removed. When steamed thru, place on a parchment lined baking tray and steam the rest of the bagels. When done with steaming the bagels, brush them with an egg wash and add whatever toppings you would like. Bake the bagels for 20 to 25 minutes, or until internal temp reaches 200 degrees.
        So many variations can be made just by changing the flavors and the toppings without adding much to the carb count. It is really nice to have some variety back in morning breakfast! Thank you again for this Mother Recipe!!

  13. Ney

    5 stars
    The Bread was impressive looking for baking it for the first time, however, the texture was a bit spongy, is there a reason for that?

    1. Amy

      The amount of vital wheat gluten makes it spongy. Cut back on the vital wheat gluten by a quarter cup and add it back in oat fiber. It helps a lot!

      1. Fátima

        Hi Amy
        I didn’t see your comment before I made the bread .
        I really I had a thought : it’s too much . But I did fall the recipe . Mine didn’t taste like sponge but it came out with an big hole. Like the top is separated from
        The rest of the bread .
        It test like a diet bread for sure

  14. Juniperjackson

    Hands down best bread. Baked in Oster bread machine on basic cycle.
    Also baked on Express bake. Both great. 1.5 lb loa
    I did bloom the bread machine yeast first.
    Also used 1/4 cup psyllium husks and 1/4 cup oat fibre.
    Also 1/3 cup almond meal and 1/3 cup flax meal.and
    Used sugar.
    Added tablespoon chia seeds.
    Scoop of brewers yeast.
    Don’t hesitate to use bread machine.

    1. Ruth

      Did you use the Vital Wheat Gluten at all? Or fully substitute it with the ingredients you mention. Did you need to adjust moisture content? I am about to make it but only have half the required VWG.

  15. Rhonda

    Help! I love the taste, but I’ve made this twice (ingredients by weight in a standmixer) and my dough is always sticky, it never ‘comes together’ as smooth, soft and supple. Any ideas what I am doing wrong?

    1. Adriana

      5 stars
      Hi Rhonda,I have the same problem,it came very sticky and I’m not sure what I’m doing wrong.
      How big cup it’s used ? Maybe that is the problem ?

    2. Ginny

      Hi Rhonda, I had the same problem and just added more vital wheat gluten until the dough wasn’t sticky and was kneadable (I don’t have a stand mixer). It came out great!

  16. Claudia

    This is the BEST, real-bread tasting, Keto bread recipe I’ve ever tried [been at it for years]. THANK YOU! <3

4.96 from 222 votes (96 ratings without comment)

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