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. Tara B

    What is gluten flour? there isnt a link

    1. Megan Mad Creations Hub

      Hi Tara, I fixed the link for you now.You can read a full description of it there, but it comes from wheat.

  2. ev

    5 stars
    Just made this bread – amazing! I’d been making my own protein bread but this one came out even better. What a keeper. I used a bread machine and it worked perfectly on the long cycle (3 hours) with extended rising time in the middle.

    1. Megan Mad Creations Hub

      That is so great to hear Ev. I hope you keep on enjoying it. Try the Focaccia recipe too, its delicious!

  3. SherylCollins

    I love it… It’s just like a real bread! 🙂
    Do you know if the recipe can be doubled?

    1. Megan Mad Creations Hub

      Hi Sheryl, yes the recipe can be done in multiples and done in various tins, scrolls or rolls.

  4. Alexandra

    5 stars
    Oh wow, amazing recipe: 5 stars! (My phone wouldn’t let me select stars : / ) I’m gonna be a follower for LIFE! I’m wondering, tho, if you tested it with the oat fiber-for-flax meal substitute? I’m not loving the flax taste, but will choke it down if subbing it out will affect rise! I’m thinking the flax helps hold it together?

    1. Megan Ellam

      The oat fibre is a little too absorbent. With the flax use golden flax and mill it fresh if you can. I have reduced the yeast now to only 1 sachet (so half) and 70g butter. You can also add in an extra tbsp of inulin to help make it a slighter sweeter bread. It is a keeper for sure.

  5. Lorraine Barbara-Gill

    Oh my!!!
    This was amazing but still, feel it would be better if I used the inulin.
    My only drawback was the inulin, so I added a tablespoon of honey to the yeast. I also used the old rubbing method as have none of the machines.
    Is there any substitute for inulin? I shall be posting the recipe with photos on my page Ketonjani. But it’s been posted in our group already Ketonjani ta Malta 🙂

    Thank you!

    1. Megan

      Hi Lorraine,
      I have mentioned several alternatives to the inulin in the blog post and the video. None of them are keto but the yeast will consume the carbs. They are of course sugar or honey. Sugar alcohols do not activate yeast, but inulin is very affective.

  6. Jodi

    Hi Megan, I’m not sure why my rating only came up as 3 stars. This is 5 star bread. My loaf rose and tastes great.

    I was hoping you had a pizza dough using the vital wheat? Everything else I’ve tried ends up in the bin.

  7. Fiona

    Megan!!! Thanks so much for sharing this recipe. It’s amazing! Question though. I plugged in all the ingredients into my fitness pal and divided it by 20 servings. I’m getting 5carbs per slice. You state it’s 2 carbs per slice ( if u divide the recipe by 20). Not sure where the discrepancy is. Any ideas? Thanks

    1. Megan

      Hi Fiona, not sure what is affecting your amounts. The net carbs on this loaf is correct.

  8. Jodi

    5 stars
    I love this bread. It’s like actual bread! Thank you. I had poached eggs and avocado on toast this morning. What a treat.
    Do you happen to have a pizza dough along these lines? It would make me soooo happy. Fat head just isn’t cutting it.
    Thx, jodi

  9. Anonymous

    5 stars

  10. Raquel

    I just wanted to say a huge THANK YOU to you for your time and effort developing this bread recipe. I have been Low Carb High fat dieting for 4 weeks and haven’t had a piece of bread in this time. OOOHHHH how I miss it! I actually make wonderful white bread that we much prefer to shop brought, but since LCHF’ing I haven’t been able to eat it. I had success first time and the taste, although nuttier than I am used to was extremely nice. Your a Gem!

    1. Megan

      Thanks Raquel. I am so glad you are enjoying it.

  11. 5 stars
    What a fabulous bread recipe this is Megan!
    I’m so grateful to you for sharing it, I found it on the Aussie Keto Friends & Recipes FB page. I’ve watched your video over & over so I wouldn’t make a mistake, I even had it rolling as I finally got baking 👌🏼 I’ve missed ‘real’ bread so much, having tried several PBCo premix loaves but they’re not comparable to a decent yeasty gluten loaf.
    I’m recovering from my second breast cancer diagnosis in 7 years and I’m trying to lose weight & eat well to optimise my prognosis.
    Thanks again for your work creating & modifying so many fabulous healthy alternatives for a low carb life.

    1. Megan

      Thanks Lyn. I am so glad you enjoyed it. I do hope it is onwards and upwards for you and your health from here on in xx

  12. Mary Beth

    I do not have flaxseed meal. Can I sub it with Psyllium husk powder?

    Thank you!

  13. Anonymous

    can you please provide the weight of ingredients in grams ? tnx

  14. Alex

    Lordy, this was excellent bread! It is hard to do without a good bread on low carb, and all the gluten-free recipes are… revolting. This is really almost indistinguishable from actual bread. Now if only supermarkets would stock oat fibre, we would be set!

    1. Megan

      How great would that be. Hopefully it happens sooner rather than later.

  15. mercy

    heres photos of the bread. i didnt get a great first rise but after baking it was beautiful. very good toasted. thanks for the recipe

    1. Megan

      It looks great Mercy. I am so glad it worked out for you.

  16. OK, So I am a little confused with these conversions from metric to US customary. On the metric list, there are cups and teaspoons mixed with gram measurements. The US directions are mixed with ounces, cups, and teaspoons. For instance, the xantham gum is listed in both recipes but in totally different quantity measurements for both recipes in teaspoons. Metric says 1/4 t and US says 1 t. I want to try this but I know baking is an exact science and I can measure them out, either way (metric or US), I just want to ensure the best possible outcome as these ingredients are expensive to throw in the trash. Your pictures and reviews are great> I want to try it out. Please help.

    1. Megan

      Hi Lisa,
      I have fixed the US conversions for you. The recipe card normally does this automatically but has not been doing it too accurately lately. The recipe is reasonably forgiving.

  17. Jos

    I made this twice. The first time, it tasted a bit sour. Not sure if that has something to do with the yeast? The second time, I let it rise longer but it never reached above the edge of the pan. Maybe my pan is a bit wider than yours. But this time it was not sour. The taste is very good and this is a great bread alternative! Thanks.

  18. Diana

    Would it make a difference using a glass loaf pan?

  19. Lauren

    5 stars
    I’ve made 100s of recipes I’ve gotten online but this is the only one I’ve ever rated because it’s just THAT GOOD!! It has totally saved my life being on Keto. Tastes exactly like regular bread, fluffy and yeasty. Only alteration I made was subbing 1/2 cup almond flour+ 1 tbsp psyllium husk for the oat fiber. Totally fantastic recipe!

    1. Diana

      5 stars
      Ok, So I made this bread last night (using a glass loaf pan as it was all I had) and OMG.. Bread! Husband even asked me to buy it (he’s not even on a low carb diet and didn’t know it was a special bread). I read directions and looked at the reviews and had the oven at 335 degrees for 45 min (center rack in oven). I wish I could post a pic of how it came out, It didn’t have quite the rise as shown here but still rose enough to make this like a regular store bought loaf of bread. Thank you for sharing this recipe! What is the storage process? Fridge? Bread bag in pantry? How long does it keep for?

      1. Megan

        Hi Diana, it is best stored in the fridge in an airtight container. You can keep it for 5-6 days in the fridge or slice and freeze.

  20. Jan

    What mark and model is your dough machine.? I have kitchen aids but they are such a beast the get out and use.

    1. Megan

      I use the Thermomix mostly but yes I have a KA mixer.

4.96 from 222 votes (96 ratings without comment)

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