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!
Jump to Recipe
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

FAQs

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 Facebook, Instagram 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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Equipment

Ingredients 

  • 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

Instructions

CONVENTIONAL METHOD

  • 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.

Video

Notes

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.
SUBSTITUTIONS
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

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Nutrition

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. Carla

    5 stars
    Hi, the first couple of times we baked this bread, it came out perfect. The last two times, it developed a huge (and I mean huge!) air bubble in the centre of the loaf when it was baking in the oven. The bread almost touched the roof of the oven! Once we took it out it collapsed. then when you tried to slice it, it was a mess. Do you have any idea what would cause this to happen?

    Reply
    1. Megan Mad Creations Hub

      It is hard to tell but it is usually caused by over proving or over kneading.

      Reply
  2. Deb M

    I noticed that the recipe here does not add xanthan gum…..

    Reply
    1. Megan Mad Creations Hub

      Hi Deb, oh yes sorry I have removed it from the way I make it now. It makes no significant difference to the bread as the bread has gluten to help maintain the structure of the bread.

      Reply
  3. Freda

    Just saw this video and have been on keto for over a year now and we have never really come close to a bread that tastes more like bread than the thick almond or coconut flour consistency so I am keeping fingers crossed that this bread will do the trick. Two questions if we do not have a dough mixer what would we be able to use other that the good ol pair of hands pr normal whisk (sorry I am not an avid baker so bare with me) Also what if I only have a normal bread tin without any holes?

    Then non related but completely necessary, seeing that this bread looks (and hopefully tastes) like real bread, is there a more legit recipe for pizza bases that also tastes more like the real deal (asking for a friend 🤣)

    Reply
    1. Megan Mad Creations Hub

      Hi Freda, yes this bread tastes almost the same and definitely the texture is also almost exactly that of real bread. If using your hands just use a bit of muscle and knead it until it is soft and “dough-like” as in the video. A normal bread tin works absolutely the same. I have even baked it in a much larger loaf tin to get extra slices out of it. Let us know how you go. As for a pizza base I have a great one on the website here is the link https://madcreationshub.com/recipe/easy-keto-pizza-crust-low-carb-gluten-free-pizza/

      Reply
  4. Gwen

    Hi Megan,
    I would like to clear the air about letting the bread rise twice. For many of us, the bread always falls. As I said previously, when I let it rise twice after mixing for 10 minutes, the bread BARELY fell. Much better process. I can’t imagine why your never falls when everyone else does not have the same perfect outcome. I felt it was important to let others know what I did to get a better outcome! Hopefully this will help others.

    Reply
  5. Moto MacGyver

    Thanks. Good to know on the nutritional info. I just tried the recipe, but didn’t realize the video was about the entire process and not just using the Thermomixer so I didn’t watch it. I didn’t see any note in the written instructions about kneading, so I didn’t do that and didn’t get much rise. I also might have kept things too warm while rising and only let the yeast rise in the water/inulin for 20 min. Next time, I’ll let the yeast rise longer, knead the dough for 3 – 5 min and keep the temps a bit lower during the rising phase until it’s well above the pan sides. Hopefully next time I’ll get a nice tall loaf like the one in the video. Flavour is good regardless and I’ll find uses for the smaller loaf.

    Reply
    1. Megan Mad Creations Hub

      Hey Brian, thanks for the review and your questions. I have addressed kneading in Step 2 of the conventional method of mixing. Give it a knead for around 5 minutes until the dough is nice and supple. With the yeast just keep it nice and warm and leave it until the foam is nearly equal the water size. Sometimes it just takes a little longer depending on how warm your home is. I hope you have a HUGE loaf next time. Thanks again and let us know how you go.

      Reply
  6. Helen Thiessen

    I have made this recipe three times now and it has never fallen. I go according to the recipe. I found gluten flour at the bulk barn. I only mix the ingredients for a minute and then knead it by hand for a minute. I make three slits across the top after I put it in the pan. I then throw a small towel loosely over the top and put the pan by a window in the sunshine until it rises above the top of the pan. Then bake. It is delicious. Thank you so much for this recipe. Being on the keto diet, I was having a hard time finding a bread recipe I liked.

    Reply
    1. Megan Mad Creations Hub

      I am so glad you are enjoying the bread Helen. Thanks for not only leaving a review but also leaving how you make it by hand as well.

      Reply
  7. Moto MacGyver

    How did you calculate the nutritional data? By adding nutrient data from each ingredient and dividing by the number of slices?

    Reply
    1. Megan Mad Creations Hub

      The nutritional is calculated using a global nutritional calculator that is auto applied within the recipe card and yes it is the total recipe counts divided by the serving size.

      Reply
  8. Christina Sarasola

    Hi there. How would this work in a bread maker?

    Reply
    1. Megan Mad Creations Hub

      Yes it will Christina.

      Reply
  9. Bianka Darin

    I tried this bread for my husband who is allergic to wheat. I must admit I was skeptical about a bread made from Almond flour and psyllium husk but it was absolutely relish! I loved having it toasted along with just plain butter. yum! First time making this bread and it s delicious! Baked it for 65 minutes. I started at 55 minutes and when I checked it, it seemed to be done but followed suggestion of baking for an additional 10 minutes. I also separated the eggs and beat the whites before adding both the whites and yolks. And I used coconut oil as that s what I use in the majority of my baking. I love the hint of flavour it adds! Thank you for an easy AND delicious bread recipe

    Reply
    1. Megan Mad Creations Hub

      Hi Bianca, I am so glad that you gave the recipe a try and that you actually loved it. Also a big thanks for leaving what changes you made and how they worked out and such a great review.

      Reply
  10. Patty Anderson

    I just made this and mine is sticky, what did I do wrong? I used almond flour instead of oat fiber. Please let me know what to do.
    Patty

    Reply
    1. Megan Mad Creations Hub

      Almond flour is not the same as oat fibre. is super absorbent

      Reply
  11. Gwen

    While this bread is very good, there are a couple of things I would like to comment on. BTW, I am a very seasoned baker, so I know what I’m talking about.
    First, after my first try, the bread fell. The second attempt the bread fell. The third time I made it, I beat it on low to med speed for 10 minutes, let it rise til doubled, pushed it down and let it rise again. It did not fall near as much.
    I was disappointed that the person in the video claims it doesn’t fall. Either she is doing something different or the bread she displays is not the same recipe.

    Reply
    1. Megan Mad Creations Hub

      Hi Gwen, I can assure I have baked more than a loaf of this bread and mine always stays up.I do not do a double rise so maybe that is your problem with the loaf.

      Reply
  12. Tracy

    I am yet to try but when I added to my tracker the results were MUCH higher. Can I please have consistent measurements such as grams for all ingredients?

    Reply
    1. Megan Mad Creations Hub

      Hi Tracy, here are the ingredients in grams. Just check that you have Oat Fibre not Oat Bran 1 cup warm water
      1 tablespoon inulin
      7g yeast (2-3 teaspoons)
      2 large eggs at room temperature
      Pinch salt flakes
      2/3 cup (80g) golden flaxmeal
      1/2 cup (50g) oat fiber
      1 1/4 cup (180g) gluten flour
      70g butter, cubed

      Reply
  13. Ginette

    Hi, I decided to try to make this in a Dutch oven the way I used to make bread. I preheated the Dutch oven in a 450 degrees Fahrenheit oven for 45 minutes while the bread was rising. Then, popped in the hot Dutch oven and continued baking at 450 for about 25 minutes. It has a nice crust and colour.
    I also did not have oat fibre so I did as another reviewer suggested and added 1/2 cup almond flour us 1 tbs of psyllium. It was amazing! Rose beautifully and it has really nice taste and texture. The crust doesn’t have the same crunch as regular flour bread baked this way, but I didn’t have time to remove the lid. (I was expecting 35-40 minute cook time so I timed to remove the lid after 25 minutes but noticed it was done and I didn’t want to risk bruning the bottom so I took it out. This is a game changer for me for sure! But even with the low carbs the challenge will be to not eat the whole thing which would for sure put me over my daily carb limit! 😆thanks so much for this recipe! Its the best carb bread out there!

    Reply
    1. Megan Mad Creations Hub

      Thanks Ginette for another way to bake it. I am so glad you enjoyed it, and yes make sure you eat it only in moderation. When it tastes this good and low carb it can be easy to over indulge when you first try it. Thanks for a great review. Happy baking!

      Reply
  14. Niahlah Hope

    my bread didn’t rise all the way and came out chewy, more like a cinnamon bun texture than regular sandwich bread

    Reply
    1. Megan Mad Creations Hub

      Hi Niahlah, did you activate the yeast to double its size first? If not the yeast may have been dead. Otherwise it can also depend on whether you over kneaded or under proved.

      Reply
  15. Franziska Iannitti

    5 stars
    Your videos and recipes on making bread really helped, is the closest i even came to have a normal like bread. Just one issue, it taste bitter, what can it be? The flaxseed? The 2 sachets of yeasts (i think is too much but i follow the recipe)
    Please advise! 🙇‍♀️🙌🙏

    Reply
    1. Megan Mad Creations Hub

      Just use one sachet of yeast next time Franziska. Although it sounds like maybe the flaxseed could have been rancid? Did you use fresh gold flaxseed meal?

      Reply
  16. Julie

    Just made your bread and could resist had to eat the crust with butter while it was warm, it was amazing! 😍

    Just wondering how long it lasts? Do you keep it just on air right container once cooled? Does it freeze well? There’s only 1 of me so I don’t want it to go off before I eat it!

    Reply
    1. Megan Mad Creations Hub

      Hi Julie thanks for leaving a review. I am so glad you are enjoying it. I keep mine in an airtight container in the fridge for up to 4 days otherwise slice and freeze.It freezes and defrosts beautifully.

      Reply
  17. Ken Simpson

    Congratulations and thank you. This is the best low carb bread recipe I’ve ever eaten. It rose great, it’s light and tastes super. I’ll be baking this one often.

    Reply
    1. Megan Mad Creations Hub

      Yay! Thanks so much for letting me know Ken. It means a lot to know you are enjoying the bread. I hope you find more recipes to enjoy at Mad Creations.

      Reply
  18. Aaron

    The taste is amazing, I didn’t use golden flax (I’ll buy it now) but instead used regular flax meal. The only issue I had is that it doubled in size when I let it sit but didn’t puff up at all when baked so it was very dense.

    Any tips?

    Reply
    1. Megan Mad Creations Hub

      Not sure Aaron.I have a lot of tips and videos on it. Bread can be fickle at the best of times. Maybe it was over kneaded. Had you added any extra flour at all? The bread should be really soft and fluffy.

      Reply
  19. Dawn

    I tried your recipe and it looked great right up until it came out of the oven. It was a giant loaf of bread literally 4 times the size of your loaf. Still would have been ok but as it cooled it turned into a lump that just collapsed as you cut it. Any idea what went wrong?

    Reply
  20. Clint

    5 stars
    Soooooo good. Cannot believe I finally found a keto friendly bread recipe, that looks and tastes like bread. All those baked cheese and eggy substitutes online just weren’t cutting it. I’m not a huge fan of flax seed, so I used 1/3c flaxseed and 1/3c ground chia seed, which is more palatable for my tastes. Thank you, thank you, thank you!

    Reply
    1. Megan Mad Creations Hub

      I am so glad you enjoyed it Clint. Thanks for the review and trying our recipes.

      Reply
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