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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620 responses to “Easy Low Carb Bread Recipe”

  1. Kezz

    Just a tip for cold Aussie households at the mo, when I’m proofing/proving and letting the yeast sit, i sit it on top of my Fetch TV box (Used to use a DVD player) something that puts out a little bit of heat. Not hot, just a nice warm spot.

    This bread is sensational.

  2. Carol Jackson

    So keen to make this bread but ever time I go to buy from iherb one of the ingredients is not available. This time it is oat fibre. If anyone manages to get it soon can you please mention on here. Cheers

    1. Megan

      Hi Carol, Try as they do have stock of it and saw it in store last week.

  3. Vicki

    Hi im going to make this at the weekend. If i make it in the breadmaker will i still need to prove the yeast and inulin first and just put it in the breadmaker and let that do it.??

  4. Debbie

    Hey Megan, iv tried to make this bread 10 times n it just does not rise, all ingredients are fresh and in date my yeast activates n is frothy my salt is put in first then eggs then rest of flours I knead with a dough hook for 5 mins then knead by hand few more times. Flaten it out n roll n put in tin seam side down cover with tea towel n put in car as this is warmer than the house. And it just doesn’t rise. My friend carnt understand why it doesn’t rise, hers does n we do exactly the same things and I get my products of her. Any suggestions thanks

    1. Kate

      I used to work as a chef and pastry chef and baked bread quite often. I was always taught to not put salt directly on top of yeast as it can kill the yeast. So as a rule I put the flour/other ingredients into the yeast mix then the salt last. This might not be the issue with your bread but thought I would mention it anyway. I have not yet made Megan’s bread but will once I gather all of the ingredients.
      Cheers, Kate

      1. Megan

        Thanks Kate for replying to Debbie, I agree the salt does kill the yeast and address this in the tips and video. It is hard to know why some do not get a rise as there is a few variables, with temperature of the water, the proving temp or the timing as well.

  5. Janny H

    Is it possible to activate the yeast on 30C. in the oven? Because at this time of the year my house is always very cold and not warm enough to activate the yeast.

  6. Kim

    Thanks Megan, just wondering because she shows it being made in a bread machine so I’m guessing your version could also be made in a bread machine..will give it a try today.

    1. Megan

      Yes it can Kim although most who are making it both ways say the texture is much better baked in the oven.

  7. Kim

    Is this the same bread Deidre makes on U-Tube in a bread machine…the ingredients are the same?

    1. Megan

      Yes it is similar as per the blog post referencing her and others.

  8. Monique Loux

    Hello ,
    I added up all the ingredients and came up with 78 calories and 7.3 total carbs per slice ( 17 slices ) ????
    Is this correct ?
    Thanks ,

    1. Megan

      No sorry Monique. The nutritional panel is included in the recipe. You get 20 slices plus 2 crusts as well.

  9. Lenore

    5 stars
    I just ordered the ingredients online from the link you supplied. This bread looks amazing and I can’t wait to try this recipe because I’ve not liked any other low carb bread I’ve tried. To just have a light and fluffy slice of bread and butter or a toasted sandwich (which is the one thing I have been missing) will be fantastic. I’ll comment again after I’ve tried it. Thank you!

    1. Megan

      You are welcome Lenore. Once you try it you will be hooked for sure

  10. Anonymous

    I just ordered the ingredients online from the link you supplied. This bread looks amazing and I can’t wait to try this recipe because I’ve not liked any other low carb bread I’ve tried. To just have a light and fluffy slice of bread and butter or a toasted sandwich (which is the one thing I have been missing) will be fantastic. I’ll comment again after I’ve tried it. Thank you!

    1. Kristin Louthan

      4 stars
      I made it wrong twice, first because the Aus/US converter was confusing, and second as I used too much yeast. I am still eating the results, already better than most keto breads I have tried. But could you confirm the conversions? Flax is either 2/3 cups Aus or 1/3 cup US, for example, which is correct? And it would be helpful to note yeast is 4.5 tsp.
      Thanks for the recipe, I will be back 🙂

      1. Megan

        Thanks Kristin I will make those adjustments now for you. If only there was just one standard cup measure for us all.

  11. Kellie

    5 stars
    This is the best Keto bread I have ever eaten. No eggy taste, crunchy crust and fluffy inside. Well worth sourcing the ingredients if you miss bread. Amazing!

    1. Megan

      Absolutely agree. A recipe well worth making (over and over).

  12. Sandie

    Omg – best bread ever- I made mine in the breadmaker – perfect!
    I think it tastes a little like Sour dough -which I LOVE! Thanks Megan – you are awesome xx

    1. Megan

      It is pretty special isnt it Sandie x

  13. Jesse

    Hi, I’m just wondering how did the bread turn out using the bread maker. Sorry, does anyone have an idea?

    1. Megan

      It works just fine in the breadmaker too Jesse

  14. Kristylee

    5 stars
    Turned out great cheers looking forward to having poached eggs on toast in the morning

    1. Megan

      So glad you enjoyed it and use it for lots of meals to come x

  15. Irena

    Hi, I’m in Australia and am finding it hard to find Oat Fibre. Could this be substituted with something else?

    1. Megan

      Hi Irena, the only place us Aussies can get it is iHerb. Unfortunately in this recipe there is no substitute for the Oat Fibre

      1. Anonymous

        Thanks so much for getting back to me about that Megan 🙂

      2. Megan

        You are most welcome

      3. Charisse

        I am having such a confusing time figuring out which measurements I need to use for measuring in the United States!!! 😩 because Australian looks like an American measurement- but do you measure different by weight? I am confused about the 2/3 cup flax But then it’s only 1/3 cup in us metroc????. Do the cup sizes differ between countries???

  16. Anonymous

    5 stars
    This is hands down the best low carb recipe I have ever tried. It is easy to make and tastes like the real deal. I have given it to other friends and they can’t believe how tasty it is

  17. Terri

    5 stars
    Blooming brilliant loaf.

  18. Lois

    Absolutely the best 👍👍👍👍👍

  19. Anonymous

    Absolutely the best 👍👍👍👍👍

  20. Mia

    This recipe doesn’t disappoint. It is so light and fluffy and versatile. It makes awesome toastie sandwiches, regular sandwiches, French toast and pretty much anything you can use regular bread for, and all the while being low carb. . It’s a total hit in this house.

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