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
Many of these ingredients have NO substitutes so please don’t ask what they can be changed with.
- 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.
- 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.
- 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.
- 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.
FAQs
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
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.
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.
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 Recipe
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
Your Own Notes
Nutrition
620 responses to “Easy Low Carb Bread Recipe”
-
Hi Megan,
I am really glad i found your page for low carb bread recipe.
What can i substitute for inulin?-
Hi Mercy, I am pretty sure I have a note in the recipe to let you know you can use sugar or honey as the yeast will consume the carbs. I just use inulin as a cleaner activator.
-
-
I made it today. The bread is amazing. Kids loved it too. I followed the recipe as stated with the reduced yeast. I did add the guar gum because I saw it on the video. By the way, I made half a recipe to test and it worked out perfectly. I baked to 190F internal temperature with no issues with falling. Great recipe. Thank you so much!
-
That is an awesome review and thanks for that internal temp. I am baking a loaf today so will do another test.
-
-
I wonder if for those that the bread is falling is because it’s undercooked. Have you ever taken an internal temperature of one of your successful loaves? As ovens vary, it might be very useful.
-
Hi Sandra, I can do that today but I doubt many of those baking have a temp probe.
-
-
Hi Megan, I’m very excited to try your recipe this weekend!! I just received my “Mad Creations Baker’s Pack” order from Elite Health supplements which includes gluten flour and oat fibre. The brand of gluten flour is Lotus. Is this the correct type of gluten flour for this recipe? Or does it need to specifically be the vital wheat gluten flour (such as the Bob’s Red Mill brand). I’m a little confused about what the difference is. Hoping you can shed some light! Thank you.
-
Hi Shelley, the Lotus brand is fine too. I have used it before with no problems at all.
-
-
Hi Megan, thanks so much for the recipe! I have a few questions though, after trying this recipe for burger buns last night: How long do you bake the 60g rolls? Is it normal for the interior to feel more rubbery than regular bread? Also, should the dough be greasy (buttery) after kneading for five minutes? Also any tips for baking this particular recipe at high-altitude? I baked at 350F, so slightly higher than what your recipe called for, and I reduced the yeast to 5-6g. Thanks for your help!
-
Hi Joanne, I bake the rolls for 30-35 minutes. I also have a recipe on the site for them separate (with a sight variation to the recipe) https://madcreationshub.com/recipe/low-carb-bread-rolls/. Yes the dough should be a little buttery. I do show the consistency if you have watched the video). The bread should be soft and fluffy no different than normal bread so I am not sure what happened there. I don’t have any tips or experience at baking at high-altitude other than what I see on the internet. Reduce yeast, sugar (or inulin) increase baking temps and liquid. Maybe add more liquid until you find the right level. If you do have success let me know and I will add it to the notes to help others as well.
-
-
Perfection! I used a stand mixer w dough hook. I warmed the oven & then shut it off. I put a pan of hot water on the bottom rack and placed the loaf pan in oven to rise for about 90 min. The rise was fantastic. Also made 2 rolls w some of the dough. Highly recommend this recipe. Baked at 375 deg. x 25 mins.-
So good to hear it worked great for you Pat. Thanks for taking the time to leave a review too x
-
-
Being diabetic, I have been looking for a bread recipe that tastes like real bread. This one delivers! It is quick and easy to make with only a few ingredients and a single rise. I actually used the keto bun version that substituted some almond flour for some of the flax meal as I had planned to make some buns. However, I ended up just making a loaf of bread. It turned out well. Not quite as high as in the video but moist, airy and tastes like real bread. I used bread machine yeast and some sugar and that worked well and simplified the preparation time. The only minor refinement I need to work on is an air bubble in the center. I think a bit more kneading and/or a little less of the rapid yeast should do the trick. This made my week and my year! Thanks for developing this recipe so I finally have some real bread.-
Hey Mark thanks for taking the time to leave a review. I am glad you enjoy the bread. For those of us who miss real bread this is about as close as it gets but so low carb. Good luck with your air bubble. It is can be from mover kneading or over proving. Have a great weekend.
-
-
I wish I could add a picture here, to show you how great your recipe turn out 😁 Thank you very much.
A question, is it possible to replace flex meal with almond flour? I can’t find pepita meal here and I’m not so keen of flex meal taste. ☺️-
I haven’t tried it with almond meal but I have with hemp meal. Glad you enjoyed the loaf and thanks for leaving a review. Also, did you use gold flax or brown flax?
-
-
I can’t find oat fibre at the moment (sold out everywhere) is there a good sub?
-
Hi Colleen, you can use Macro Gentle Fibre or Hemp flour.
-
-
HI Megan,That Tin you’re using in the video, with all of the holes in it, looks amazing. Does it have a brand stamped on it? Kitchen Warehouse do not have anything on their website like it at the moment, and I’d love to try to chase one up! Have ordered all of the ingredients from iHerb and another aussie site. Can’t wait to try!
-
Hey Daz, you can order the crispy pan from Everton. Just an FYI I am ordering bigger tins for this loaf now and it still gives a huge rise and a longer loaf so even more slices. I have 4 pans coming soon so I will post some updates on FB and possibly on the website too.
-
-
Perfect! Making it right now but in video it said u used 14 grams of yeast but written recipe says 7 grams? Not sure how much to use per loaf. I have the bag..not the sachets. Thx so much..ur awesome!
-
Hi Tracy, I have reduced the yeast since the original video. There should be an updated video on the recipe for this bread too.
-
-
I have a quick question. I wanted to make 2 loaves at once (one for a friend) . Do i adjust the cook time at all if i do this? Thanks!
-
Hi Tracy, no you dont both will cook in the recipe times
-
-
I have made this twice and it just wont rise. The yeast rises quickly in the water and inulin,but after I mix it all together it wont rise again…I weighed all ingredients as per recipe. Could it be because I am mixing by hand? Any suggestions??
-
Hi Tina, like any bread it would be impossible for me to tell. It needs to be kneaded well and then wrapped up and left in a warm place to prove just like any other bread. It could be anything from pouring the yeast onto the salt, to over or under kneading or temperature and time for proving. All I can recommend is to watch the videos for the takeaways for a perfect loaf.
-
-
Oh my goodness! Finally real bread! I bought 20 loaves of the Woolworths bread and have some left in my freezer, but they have now discontinued it and I was feeling despair because the Aldi. Read is so heavy and sits in my stomach like a lump. I made my first loaf of this bread this morning and it is perfect! I cannot believe that there is finally a loaf that has the texture and taste of real bread. Thank you so very much for this recipe 👍👍💕-
You are most welcome Heather. I am so glad you enjoyed it and took the time to review as well.
-
-
Hi , I tried you bread recipe, it’s amazing, I test of making it loaf or bun , I shaped in pita bread good for falafel , it taste like real bread , But not every time comes the same , some times it gets brown and hard , some times doesn’t rise , by the way I bake it for 10 mints , I don’t know why it dost come the same every time , does it matter if baking in morning or in evening , just wondering? Thank again , if u can advice me what could I did wrong , I forgot to tell u that instead inulin I used regular sugar.
-
Oh my goodness!! Just made this and it is amazing! My husband and I have been eating low carb for almost a year and have not had any legit bread during this time. This bread is “real” bread!!! We are so excited to have found this recipe and the fact that we can have a true sandwich and a piece of toast with breakfast. It was easy to make and pretty quick other than the rise time. I substituted the oat fiber with almond flour and psyllium husk and a couple other suggested and it worked great! Thank you so much for this recipe. It will definitely be in our menus going forward!! -
I made a vegan version of this bread today. It was a risk, but it turned out amazing. I hope it wasn’t just beginner’s luck! Instead of eggs, I used “The Plant Based Egg” Egg Replacer, subbing 2 tablespoons of olive oil for 2 of the tablespoons of water usually called for to make 2 “eggs”. I used Earth Balance margarine in place of butter. As I had no oat fiber, I used 50g finely ground dried lupin beans plus 10g coconut flour plus 15g almond flour. This bread has made my day – I have NOT been enjoying a vegan keto diet! But today I can eat one of things I have missed the most – a humble piece of toast. Thank you for this recipe! -
Can I use this recipe in the bread machine.x 🙂
-
Yes you can lesley
-
-
Where do I get gluten flour and oat fibre online within Australia. Your links are from America.
-
Hi Sharon, you can get it from http://www.ehs.com.au
-
-
This can be made in a bread maker, but the resultant dough seems to have a thicker consistency than a standard white or whole wheat flour dough. I had just bought a used horizontal bread maker and one of the timing belts broke on my first attempt. Fortunately, I was able to swap it for another working one and it made a loaf without issues. I find the two eggs to be a bit too ‘eggy’ for me, so I just used one. But I forgot to add about a 1/4 cup of extra liquid and put a bit more pressure on the machine than I liked. The loaf came out uneven, but useable. I think the original recipe or my adjustment with some additional liquid to compensate would work fine and allow it to flow better during the rising stage. I think it is a bit harder on a bread machine due to the consistency, but it will work. I’ll re-post if my next loaf works out better.I have to say, this bread tastes very good and I’m grateful for a bread recipe that’s more Keto friendly and closer to standard bread in consistency and taste than others I’ve tried. Thanks, Megan!
Leave a Reply