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
Print Pin Save Rate


  • 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!
Keto Cookbooks & Ebooks

Share This Recipe

620 responses to “Easy Low Carb Bread Recipe”

  1. Susan

    5 stars
    Hello, I was making this bread after i had it all made and rising. i went to plug in the ingredients
    into my carb manager. how can you say that it is 2 carbs a slice. when 1 1/4 cups vital Wheat gluten is 60 net carbs. is this correct maybe it is listed wrong in the recipes. I had to trash mine as i would not even bake it with that high of net carbs

    1. Megan

      Hi Susan, gluten flour is only 3g net carbs per 1/4 cup. So only 15g net carb or 20g total carbs per loaf. It is used in all low carb breads across the globe.

  2. Lolly

    This bread is a Miracle!! Love it! Thank you, Thank you, Thank you!!!😃 Do you have any recipes for noodles? Not the weird pre packaged rubber kind, but ones made with nut flours or similar low carb flours?

  3. everard

    5 stars
    Made this today. I added another cup of water as the dough was too dry. I used a bread machine on the 3 hour slow cycle and I got an amazing rise. Best keto bread I have ever made. Thank you for sharing.

  4. Tessa Tuason

    Can i please know the dimension of the loaf pan you used?

    1. Megan

      I use a 23 cm x 13cm x 7cm or 22cm x 11cm

  5. Pin

    I made this today. Somebody please help me to troubleshoot. It rised beautifully but after baked, it collapsed :(. Here are the pictures of before baking and after baking.

    1. Megan

      Hi there, by the looks of it the dough was over-risen before baking. Here is a link that can help with why a loaf can collapse.

  6. Ange

    Looking forward to baking this bread. Has anyone got any feedback on how this bread toasts?

  7. Elizabeth

    Hello Megan, I am from Oz too and find your cup measurements difficult to judge. Do you have the metric weight of the ingredients please or can you tell me where to find them. I had 2 total disasters with the recipe and wondered if maybe I wasn’t kneading it properly so bought a secondhand machine and even that wasn’t what I would call successful but edible. Thanks

  8. Alicia

    5 stars
    Wow, just wow. When I cut into my first perfect fluffy loaf that looked, smelled and tasted like ‘real’ bread I thought what sort of witchcraft is this, how is it possible? Megan you have absolutely nailed it. In the famous words of the Aussie legend Molly Meldrum, if you haven’t tried this yet “do yourself a favour”

  9. Jo

    I mad this bread this afternoon and my dough was very firm and like your video. I checked the ingredients list and it seems that it’s all right. Did I do something wrong? I mixed it with a stand mixer with dough hooks for about 5-7minutes

    1. Megan

      Hi Jo, It can be firm for more than a few reasons. Firstly did you use Oat Fibre and not oat flour? With the measures of both Vital Gluten and Oat Fibre were they correct? Both absorb a lot of moisture so if there is too much added it will make your bread rubbery and firmer. Also was the yeast activated, did the bread rise up above the tin before baking?

      1. Anonymous

        I made it again and paid a lot of attention to the measurements and followed your video but it dough when mixing is rubbery so I mixed for longer. The bread did rise above the tin but didn’t rise further in the oven, so it not high and fluffy like yours. I must be doing something wrong. Maybe the dough hooks are doing a very good job?

  10. Debbie

    5 stars
    What a fab recipe. I actually made 2 loaves out of this one batch as my pans were only 6cms deep. Each loaf was then sliced into 14 slices. I’ve been on and off keto diet for a few years now and these recipes definitely help a bread carbo loving girl keep on track. Thanks Megan and Dave for all your hard work. Debbie

  11. Ingrid

    5 stars
    Hi Megan. My first attempt gave tasty but hilarious results! All seemed well with it rising nicely. Then I stuck it in the oven and it rose way more – pressing the rack above it and developing a belly on one side. There were no large air bubbles in it when it cooled. I want to confirm the cup measurements (I’m Canadian). I used 1 1/4 cup wheat gluten. Could you give this in grams – like someone else requested? Then I will know what to do next time because I bought all the right ingredients.

  12. Disappointed Follower

    5 stars
    I’m so disappointed 🙁 this recipe is a direct rip off of a YouTube recipe by Diedres Kitchen. Made in 2016. Why don’t you give credit to the original creator? Very disappointing Megan. I would expect better from you.

    1. Megan

      The recipe is actually influenced by a lot of bloggers and LC Foods, Bobs red Mill Bread Mix, and Sola Breads. Please read the first paragraph of the blog post where Deidre’s Bread is listed as well.

  13. 5 stars
    To safely rise the bread in winter.

    Place a shallow pan of boiling water in the oven. Heat oven to lowest setting and switch off.

    Place bread in oven and leave to rise for 30 min.

    PS thank you for this recipe. My family love it and you’ve changed our lives.

  14. Steven Ciannavei

    Awesome bread. I’m curious though because I was getting a sort of bouncy texture I was thinking maybe it’s because of the eggs. It has worked every time I made it but I’m going to try without eggs just wondering if you have recommendations as to what to substitute? Perhaps just more water or perhaps a ratio of more water and fat?

  15. Liv

    HI may I know if I can omit the xanthan gum? Thanks. This looks so good, I can’t wait to try it.

  16. Samrah

    Hi Megan,
    Wonderful looking recipe. I was wondering if you would be kind enough to give the oat fibre and vital wheat gluten’s measurements in grams please. When I select metric, it still gives measurements in cups for these two ingredients. I can never get good results in baking with cup measurements. Thank you so much

  17. Tommy Ketcheside

    5 stars
    Hi Megan. The first time I made this recipe, it was absolutely perfect. Just like in the photos and videos. The second time, the yeast was fluffy, but it did not double like the first time and it did not rise as much, but it was still great. The 3rd time I was careful to let the yeast rise to 2 cups and did exactly what I did the first time and it’s even lower than the second time I did it. I’m sure it will still be wonderful and I’ve advertised your recipe, tagging you all over the web. Any idea what I could have done wrong? Thanks so much, this is the most wonderful low carb bread ever!

    1. Megan

      How are you kneading it Tommy? I am guessing it could be under done as that can affect the developing of the gluten structures in the bread. If you are in the southern hemisphere it is very cold, so make sure you really work at proving in a nice warm environment. I wrap in a large silicone mat and a large microfibre tea towel to get the rise. It can take an hour to rise. Not sure if you maybe are using a larger tin for the last two times? So either ensure you knead for 5 minutes minimum, and make it toasty and warm (no higher than 40℃) Also when you are mixing your loaf do make sure the salt is not sprinkled on the yeast? As salt kills yeast and that is why I add the salt after the eggs, cover with the dry ingredients before adding the yeast and inulin mix.

  18. Renee Leith

    5 stars
    Also, I have made this bread now a few times. US conversions I use are 5 Tablespoons of butter and oven temp at 335 F has worked each time for 45 mins. I have bought a few different yeast brands and Fleischmanns is a better rise than Red Star.

    1. Megan

      Thanks Renee you are a legend.

  19. Renee Leith

    My goodness, this was a game changer! Fabulous! It turned out great, just as good as any bread I have made and purchased! Thank you, thank you! Looking forward this week to making the rolls out of it. super easy and so worth the cost of the ingredients.

    1. Anonymous

      Also, I have made this bread now a few times. US conversions I use are 5 Tablespoons of butter and oven temp at 335 F has worked each time for 45 mins. I have bought a few different yeast brands and Fleischmanns is a better rise than Red Star.

  20. Mel

    The texure of this bread is terrific! My only issue is the yeast taste & smell is overpowering. Any ideas on how to reduce that?

    1. Megan

      You can reduce the yeast to only 7g if you wish. It will just have a smaller rise.

Leave a Reply

Your email address will not be published. Required fields are marked *

Recipe Rating