Low Carb Bread Recipe | Keto bread

Low Carb Bread Recipe | Keto bread

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I have a new favourite low carb bread recipe and it is by far this one! It is so like the real thing it is just not funny!

Let’s start by addressing that this bread does contain gluten. So for those of you who cannot tolerate it or choose not to consume any gluten this keto 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? Easting a very low carb diet to maintain a ketones in the blood is “being keto”. This recipe still suits that lifestyle. The bread only has 1g net carbs per slice, based on 20 slices per loaf, or 2g net carbs per roll, based on a 10 x 60g rolls from one batch of this recipe. Originally inspired by Deidres low carb bread, Keto.luna, and She Calls Me Hobbit this is easily one of the best low carb bread recipes I have tried.

Low Carb Bread on blue backing

Tips for getting the best rise out of the Low Carb Loaf

  1. Activate the yeast. The yeast I use is just the dried stuff you can buy in every supermarket. Activate it in the warm water with the inulin. Cover the bowl or jug you are activating it in with a cling film and silicone mat if you have one. If you dont wrap it in a towel and place in the warmest place in the house until it thick and foamy. If the yeast does not activate throw it out and start again. It will not all of sudden rise if you place it in the bread. Yeast does have an expiry date.
  2. When adding all your ingredients never add the yeast near the salt. Salt kills yeast. If you add your salt after the eggs and flours then pour the yeast starter aver the top this is enough to separate the two and not kill your rise.
  3. After kneading for 5 minutes (this helps to activate the gluten) flatten out into a rectangle the same width as your tin. Roll the dough over into loaf shape. Place into bread tin, seam side down and cover and leave to prove in warm place in the house.. Bread should rise above the tin edge before baking. 
  4. Bake and cool on wire rack before slicing and serving.

Low carb rolls on blue board

LOW CARB BREAD RECIPE INGREDIENTS

There are some specialty ingredients in this recipe. I have sourced them all from iHerb as it was the most convenient and all in the one place. Click here to see my entire cart. 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. It has around 2.7g carbs per 5g and is around a third of the sweetness of sugar.  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 fibre 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. Vital Wheat Gluten 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 fibre or almond meal if you don’t have it, but it is recommended.

low carb bread slice with butter

HOW TO MAKE THIS LOW CARB BREAD RECIPE

It is so simple.

  1. Activate yeast
  2. Mix and knead for approximately 5 minutes (if dough sticks to your hands add more Vital Gluten Flour)
  3. Rest and allow to rise
  4. Bake
  5. Eat like any normal bread.
Watch me make the Low Carb Bread

 

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Mad Creations bread cut in half

Low Carb Bread

This low carb bread uses vital wheat gluten, golden flax and oat fibre to create a delicious tasting low carb bread. Honestly I cannot fault this bread, other than I wish I could do it gluten free.
Prep Time: 10 minutes
Cook Time: 45 minutes
Total Time: 55 minutes
Course: Bread
Cuisine: Australian Keto
Keyword: low carb bread recipe
Recipe Category: Low Carb
Servings: 20 slices
Calories: 64kcal
Author: Megan

Ingredients

Instructions

  • Mix inulin and yeast into water and cover with cling film and a silicone mat and leave in a warm place until yeast activates. This can take 20-40 minutes.

CONVENTIONAL METHOD

  • Add all ingredients to mixer, including activated yeast. Using dough hook attachment knead dough for 5 minutes.
  • 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 oven to 170℃. Grease a 22cm x 11cm loaf tin.
  • Bake 40-45 minutes. Cool on wire rack.

THERMOMIX® METHOD

  • Mix all ingredients to mixer, including activated yeast 5 minutes/dough setting. Follow from step 2 above.

Video

Notes

1. This bread can be frozen.
2. Oat Fibre is zero net carb and zero calories
3. Vital Gluten is high protein and low carb. Derived from the protein found in the endosperm of wheat this flour does contain gluten.
4. This recipe makes approximately a 600g loaf or 10 x 60g bread rolls. For rolls; roll into shape and rest to rise the same as the loaf. They take only about 20 minutes to bake in the oven.

Nutrition

Serving: 1slice | Calories: 64kcal | Carbohydrates: 2g | Protein: 5g | Fat: 3g | Saturated Fat: 1g | Cholesterol: 19mg | Sodium: 23mg | Potassium: 33mg | Fiber: 1g | Sugar: 0g | Vitamin A: 1.2% | Calcium: 2.2% | Iron: 3.4%
Tried this recipe?Mention @meganellam or tag #madcreations!

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This Post Has 106 Comments

  1. Can this bread be made in a bread maker?

    1. My guess would be yes

  2. I don’t have a dough hook, do you think this could be kneaded by hand?

    1. It sure can

  3. So inulin can be substituted by sugar Megan?

    1. Correct

  4. Oat fiber seems to be tricky to get hold of at the moment, would psyllium husks be ok to substitute in a pinch?

    1. I am not sure how it would go Kat. It seems I launched the recipe and iHerb sold out very quickly after lol


  5. This is the best low carb bread I have tasted in 15 months. It is soft and fluffy and makes the best toasted sandwich. My daughter is super fussy on the breads and hasn’t liked one yet until now. It is great to be able to give your family something as familiar as “normal” bread. I have tried them as bread rolls too so “normal” low carb hamburgers are on the menu once again. This is one of the most exciting low carb bread options in my opinion. Just make it as long as you can tolerate gluten!!!

  6. Could I use something else besides vital gluten please and oat fibre
    Thanks

    1. Not in this bread no. Please check the website as I have many other bread recipes that do not use these ingredients.

  7. The 14 grams yeast is that dry or fresh yeast.
    If it is fresh, can I use dry yeast because living in the country makes it hard to get fresh yeast.
    Thanks 🙂

    1. Dry yeast Janny

  8. I’m trying this out in my bread maker right now; fingers crossed it comes out ok! I had quite a dilemma trying to decide if I needed to use the white or grain option on the bread maker settings; I ended up going for the white option and hoping for the best.

    1. Louise how did you go I’m keen to try out in bread maker?

      1. It did not rise enough to be light and fluffy like I wanted. I have ordered a loaf tin and will try again in the oven.

    2. I would love to know your results, my bread maker has been collecting dust for a few years now would love to be able to use it again.

      1. It did not rise enough to be light and fluffy like I wanted. I have seen others have had better results than me; I think I need to activate the yeast first and find a setting that gives more kneading. I have ordered a loaf tin and will try again in the oven.

    3. How did it go in the bread maker Loise?

  9. I can’t have wheat gluten do you know of a substitute I can use please

    1. Hi Kate, I have many other bread recipes on the website. This bread needs the gluten flour to be anything similar.

  10. Confused by the amount of yeast US metric . What is the amount.? To me

    that looks like a pound

  11. 14g is approx ½ an ounce

  12. I’ll be excited to try your recipe. Would you be so kind and share where you got your fabulous loaf pan? Thank you

    1. Hi Nina, I did mention in my video that I actually picked it up from Kitchen Warehouse. It is an Everton pan

      1. Thank you for the info Megan, I’m in the U.S. and this brand is not available here. OK I’ll be on a mission to find a similar one, thanks for the idea!


  13. Awesome recipe – easy to make and the whole family likes it!

    1. Thanks Liane. I am so glad the family loved it.


  14. Made bread last week as per instructions. Fantastic bread. Love it. Will try in breadmaker today. Thanks Megan.

    1. Hi Monika, Thanks for the review. I am so glad you loved the recipe. Let us know how you get on with the bread maker.

  15. This is the BEST low carb I have ever made! I’ve just finished my first leaf and will definitely be making it again!

    1. Thanks for the review and I am so glad you love the recipe.


  16. This is a game changer for me, I’m so excited. Yes you have to buy some different ingredients, but the list Megan suggests from IHerb will make many loaves. I made this bread and 5 days later it was still fresh and soft. It freezes well, it toasts beautifully, it makes awesome sandwiches. It tastes just like normal bread and is so easy to make. You won’t be sorry investing in these ingredients. ❤️ Thank you for such an awesome recipe Megan, this weekend I am making it again and a batch of rolls for burgers 🍔

    1. That is so awesome to hear Caroline. The ingredients do make a load of bread don’t they. So glad you are enjoying eating bread again.


  17. Yummo – and it’s worth playing around and re-doing a few times to get it just how you like it. I had sure missed toast with an egg on it for a few years! Excellent game changer thanks Megan!

    1. Thanks for the review Jess. So happy that you can enjoy your toast once again.


  18. Amazing! Just like ‘bread from a bakery ‘.

    1. Thanks Prue. It is pretty great isn’t it.


  19. Tasty. My limited baking utensils still did the job. I will need to add more gluten flour next time as I did not see that comment when I made it today, and it was still a little sticky so it also did not rise as high but it beats all other low carb breads I have tried, hands down.


  20. This low carb bread is amazing, I’ve made two loaves now, both great success, it’s so great to have toast under an egg, a toasted cheese and onion sandwich , you’re a genius Megan, thanks for all your wonderful recipe development for lchf

    1. You are most welcome Judy. Glad you enjoy the recipe

  21. 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.

  22. Absolutely the best 👍👍👍👍👍

  23. Absolutely the best 👍👍👍👍👍


  24. Blooming brilliant loaf.


  25. 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

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

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

        1. You are most welcome

      2. 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???


  27. Turned out great cheers looking forward to having poached eggs on toast in the morning

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

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

    1. It works just fine in the breadmaker too Jesse

  29. 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. It is pretty special isnt it Sandie x


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

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


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

  33. 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 ,
    Monique

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

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

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

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

  36. 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.
    Thanks,

  37. 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. Debbie,
      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. 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.

  38. 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.??

  39. 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

  40. 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.

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

  42. 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. 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.


  43. 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. Thanks Renee you are a legend.


  44. 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. 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.

  45. 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

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

  47. 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?


  48. 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.


  49. 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. 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.


  50. 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.


  51. 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

  52. 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. 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. 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?


  53. 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”

  54. 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

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

  56. 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. http://imgur.com/gallery/y3WHdLP

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

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


  58. 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.

  59. 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?

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