Deidre’s Low Carb Bread Recipe (made Keto!)
We just made Deidre’s Low Carb Bread recipe but with a few tweaks so we could make it keto friendly! First, let me just say we really need to give a shout out to Deidre for her ideas of using Vital Wheat Gluten to make a keto bread tastes like REAL BREAD but without the carbs!
I have to admit, I was skeptical when I first learned about this ingredient. I had to test it for myself. I wasn’t sure if it would spike glucose or not. I’m so happy to report that it does not cause a spike in glucose!! Further yet, it doesn’t cause a weight loss stall either!!! If you are gluten sensitive, you will not want to make this recipe. I wasn’t sure if I was or not but it didn’t have any negative affects on me at all. Turns out I’m just very sensitive to carbs and not the gluten. Gluten is basically the ingredient that gives bread is texture.
I found her recipe on YouTube from a video that dated back to 2016! That was before I even started keto! She gives a set of bread machine instructions so you have to have a bread machine to follow her recipe. We converted her recipe to an oven method and we will give you both set of recipe instructions in printable format below. This way you can print off these recipes for your own cookbook for easy reference.
The only thing that I really didn’t have on hand was Swerve and the raw honey. I don’t buy honey anymore. There are other options for honey and I was determined to make her recipe without it. I’ve been using Allulose sweetener a lot lately. It comes in powdered and liquid forms. I used the liquid form in this recipe and it worked perfectly!
Ok, so don’t laugh at my bread machine. I actually found it at Goodwill one day! I only paid $7.99 for it and it works like a charm! I haven’t used a bread machine in ages and never had the use for one before starting my keto diet.
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You know what’s funny? I’m starting to see more keto breads you can purchase at the store and online. This particular brand of keto bread also using vital wheat gluten and has the SAME ingredients as Deidre’s bread recipe! You can see this bread on the Kiss My Keto website here: Kiss My Keto Bread
Can I make Rye Bread just like this?
Yes! Here’s our recipe for Keto Rye Bread here: https://lowcarbinspirations.com/keto-rye-bread-recipe/
Is Vital Wheat Gluten Keto Friendly?
The vital wheat gluten is high in protein and low in carbs. It does not contain the carbs you find in wheat flour. It’s just the gluten by itself. It can also give keto breads and keto baked goods the texture that makes them taste close to the real thing.
Will Vital Wheat Gluten Raise Blood Sugars?
No. Vital Wheat Gluten alone will not. I have tested this on myself using a ketone and glucose blood monitor. You can also test this on yourself.
Does Vital Wheat Gluten Cause Inflammation?
There are some people that are sensitive to gluten and vital wheat gluten can cause you inflammation if you are sensitive. I once had a functional medicine doctor tell me that I can test food sensitivities by using my heart rate. She says if your heart rate raises more than 17 bps after consuming a certain food, then your body doesn’t digest that food well. Not sure how true this is but this is what I use to test food sensitivities on myself. I have an Apple watch with a heart rate monitor so it’s easy to test. I also like to test food sensitivities in my weight loss journey. For example, too much dairy tents to stall my weight loss. This means I am dairy sensitive. You would have to track your foods to help determine this. There are food sensitivity testing you can do also if you want to really determine it quickly.
How long does this Low Carb Bread Last?
This bread has no preservatives so I would suggest to keep it in the refrigerator to keep it fresh. It lasts about 1 week. If you leave it out on the counter it won’t last that long. I wouldn’t suggest leaving it out.
Is Oat Fiber Keto Friendly?
Oat fiber is not new to the keto community. You can see that we’ve used Oat fiber in other recipes like this Keto Smart Cakes copycat recipe. We wrote a whole separate article on Oat Fiber that you can read here: Is Oat Fiber Keto?
The short answer is yes because it’s just fiber and non digestible. It does not cause a spike in glucose either!
Here are the photos of the bread we made! We learned quickly that we sliced the bread too thick. The bread slices thin and is very filling!
The tall bread loaf is one that came out of the bread machine and the smaller loaf is what we made in the oven. It was FANTASTIC!!
You can see that the bread machine makes giant slices of bread and the texture is just like real bread but without the guilt!
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Deidre’s Low Carb Bread Recipe Using a Bread Machine
Low Carb Bread Ingredients
- 1 cup warm Water about 90-100°
- 1 TBS Active yeast
- 1 tsp Allulose, Liquid form
- 2 Eggs, slightly beaten
- ⅔ cup Ground Golden flax meal
- ½ cup Oat Fiber
- 1¼ cup Vital Wheat Gluten
- 4 tbs Allulose Powdered sugar form (Use can use the same about of Swerve or Erythritol too)
- 1 tbs of psyllium husk powder
- 1 tsp Pink Salt
- 2 tbs softened butter
Bread Machine Instructions
- 2 carbs per slice @ 16 slices per loaf.
Ingredients we purchased on Amazon to make this Low Carb Bread recipe:
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Deidre’s Low Carb Bread Recipe Using a Stand Mixer
Low Carb Bread Ingredients
- 1 cup warm Water about 90-100°
- 1 TBS Active yeast
- 1 tsp Allulose, Liquid form
- 2 tbs butter, melted
- 2 Eggs, slightly beaten
- ⅔ cup Ground Golden flax meal
- ½ cup Oat Fiber
- 1¼ cup Vital Wheat Gluten
- 4 tbs Allulose Powdered sugar form (Use can use the same about of Swerve or Erythritol too)
- 1 tbs of psyllium husk powder
- 1 tsp Pink Salt
Stand Mixer Instructions
- 2 carbs per slice @ 16 slices per loaf.
Here are a few photos we took while making the bread machine version and the oven method! This turned out fantastic!
Deidre's Low Carb Bread Recipe Using a Bread Machine
Equipment
Ingredients
- 1 cup warm Water about 90-100°
- 1 TBS Dry Active yeast
- 1 tsp Allulose Liquid form
- 2 Eggs slightly beaten
- ⅔ cup Ground Golden flax meal
- ½ cup Oat Fiber
- 1¼ cup Vital Wheat Gluten
- 4 tbs Allulose Powdered sugar form Use can use the same about of Swerve or Erythritol too
- 1 tbs of psyllium husk powder
- 1 tsp Pink Salt
- 2 tbs softened butter
Instructions
- Add to the bread machine in this exact order:
- Add the warm water and yeast and let it sit for 5 to 7 minutes until it foams slightly.
- Add the liquid Allulose.
- Add the whipped eggs.
- Add the ground golden flax meal.
- Add the oat fiber.
- Add the vital wheat gluten.
- Add the powdered allulose sweetener.
- Add the psyllium husk powder.
- Add the pink salt
- Add the room temperature butter.
- Close the lid of the bread machine and set the machine to mix and bake at 3 hours.
- Remove the bread from the bread machine pan and allow it to cool before slicing it.
Notes
Nutrition
Deidre's Low Carb Bread Recipe Using a Stand Mixer
Equipment
Ingredients
- 1 cup warm Water about 90-100°
- 1 TBS Active yeast
- 1 tsp Allulose Liquid form
- 2 tbs butter melted
- 2 Eggs slightly beaten
- ⅔ cup Ground Golden flax meal
- ½ cup Oat Fiber
- 1¼ cup Vital Wheat Gluten
- 4 tbs Allulose Powdered sugar form Use can use the same about of Swerve or Erythritol too
- 1 tbs of psyllium husk powder
- 1 tsp Pink Salt
Instructions
- Prepare a bread loaf pan ahead of time by greasing the bottom of sides of the pan and set aside.
- In a small bowl, add the warm water and dry active yeast to the bowl and let it sit for about 5 to 7 minutes until it becomes slightly frothy.
- Add the liquid allulose, melted butter and the whipped eggs to the bowl with the active yeast in it.
- In the stand mixer bowl, add the dry ingredients and mix it on low until it's fully combined.
- Combine the wet ingredients to the dry ingredients in the stand mixer bowl.
- Mix it with dough hooks until the dough comes together and is a bit sticky.
- Use your clean hands to shape the dough into a bread loaf and place it in the bread loaf pan you prepared earlier.
- Lightly coat the dough with a brush of olive oil or spray cooking oil.
- Lay a sheet of plastic wrap over the bread and set it in a warm area to allow the bread to rise for an hour or until it has doubled in size.
- Once the bread has risen, preheat the oven to 375 degrees and remove the plastic wrap.
- Place the bread in the center rack of the oven and bake it for about 25 minutes or until the center is done by doing a toothpick test.
- Remove the bread from the oven when it's done and allow it to cool before slicing it.
I have done this Deidre receipe a few times. I am on a Keto diet and have been for about 8 months. I maintained it because I feel fantastic. There is a slight issue I get with this bread. I use the breadmaker, and I do a standard loaf and it takes 3 hours. I actually find the bread a little moist. I use the extra bake option for about 45 mins to reduce this, although it is still a tad moist. Also I find it doesnt toast well, it stays soft. Any ideas?? cheers Alan
Alan, That’s add because I’ve made this recipe many times following my instructions to a tee and it always comes out perfect. Not too moist and not too dry. I wonder if there is a difference in the bread machines? If mine was coming out too wet I would think about adding a bit more oat fiber. Oat fiber tends to suck up the wet ingredients. I’m thinking only a teaspoon though because too much and it will taste like cardboard (if you know what I mean). Also, try the oven instructions. The texture is different and you might really like that. Mine toasts nicely.
I agree. I add 1 cup of oat fibre and an extra 1/2 cup water. Also halve the fat. In fact I made it accidentally without fat and it made perfect toast with lashings of butter!
I haven’t tried the psyllium husk added on here.
Have fun you can’t go wrong!
It could be the psyllium husk. Use xantham gum instead
Our bread baked in the oven is always a tiny bit moist. However, we’re at 4500 feet elevation so everything changes. I have resorted to inserting a thermometer. When it reaches 200 F it is done. That is 35-40 minutes. I tent it the last 15 minutes to prevent over browning.
My biggest issue is removing it from the pan. It sticks badly in spite of being oiled. I’m thinking of trying parchment paper?? Thoughts?
Do you let it cool I the pan or try to remove it hot?
I’ve been playing with DIEDRE’S original YouTube recipe, too, and I agree it comes out a little moist for my taste. So, to make the bread less moist and stretchy, I’ve found if you use 3/4 cup oat fiber and 1 cup VWG, the texture improves a lot, IMO. Also, I agree with the commenter who said to use Xanthan Gum (1/2 tsp) instead of the tablespoon of psyllium. Also, I use Bread Machine (Rapid Rise/Instant) Yeast and omit the honey completely, and it rises beautifully. (You don’t need any sugar, honey or inulin to feed Instant Rise Yeast; therefore, you can simply add the wet ingredients—water, eggs, softened butter—to the pan first. Then the combined dry ingredients. Then sprinkle on the yeast last. I use the white bread setting, medium crust, and 1.5-lb loaf settings on my bread machine and let her rip. Perfect every time!
Hi, can i sub monkfruit or Erythritol powder for Allulose liquid form. Thanks
We have not tested this yet. The liquid Allulose works with the yeast but I’m not sure the other sweeteners will. This is what we used as a replacement for honey that works.
I suggest you use sugar instead of liquid allulose to feed the yeast. It’s all converted to alcohol by the yeast anyway.
I used liquid stevia and it worked just fine.
Can honey be substituted given I’m allergic to sugar alcohols?
Fabulous recipe! I stopped searching once I found this one!!
I have used liquid Blue Agave several times and the bread rises beautifully. Where I have trouble is it falls in the center during baking. Any thoughts?
Try adding a tsp. Of baking powder to the recipe.
Usually the reason for that center collapse is due to over proofing before baking. I’d suggest shortening your final rise time. Maybe start with cutting back 10-15 minutes and see what happens!
Inulin works to feed yeast… Works beautifully!!
I have made this bread for my husband for months using Swerve and his sugars are not affected at all. The results were great! It was a game changer until he must have built up an intolerance for the gluten. Now I am on the search for something to replace the vital wheat gluten. I love this recipe but so far haven’t found an answer. Anyone have any ideas?
I have a bread machine that is sitting unused on my shelves (spur of the moment purchase bought shortly before we started keto). Do you layer the ingredients in the machine without mixing them? I am trying desperately to satisfy this craving and I’m hoping that your recipe is what I have been waiting on!
Yes! Just layer it as directed! The machine mixes it for you!! It’s so easy!!
Made this bread and it’s terrific but I really need to know how many calories per slice since right now I am trying to lose some of these covid lbs
Yes you layer the ingredients as the instructions say. The machine mixes it.
Hi there! I have made Deidre’s recipe a lot of times now, and I can’t get the bread to rise as much as hers does. I tried changing the yeast (I’m using SAF now), i tried different brands of vital wheat, oat fiber, Flax meal… I made all the changes that made sense to me, and I still get a puny little loaf. I did not use raw honey, just whatever honey I had in the cupboard. The taste and the bread feel is fantastic. It’s tasty, toasts well. I tried it without the Xantham Gum and it turned out a bit dry, so I put it back in. Do you have any ideas for me to try? Thank you in advance!
I have made this bread only in the bread machine a few times now. The first time i didn’t work the machine right. First time user…the bread still rose beautifully, but not as much as i had hoped. The 2nd time i increased the water temperature to about 120 and my bread rose much better and gave a more spongy and soft texture. Try a hotter, but no hotter than 120. I have heard that yeast likes warm water, too luke warm cold, lower than 100 it will lack the heat to rapidly rise. And use rapid rise yeast for this.
I found that on the regular or whole wheat cycle, the bread doesn’t rise much on the final rise before baking. My bread machine has a rapid bake cycle that only does one mix and one rise then bakes it, done in 2 hours. It works perfectly for a nice tall loaf. The only thing is that I need to take the loaf out of the pan to cool as soon as it is done or it will collapse.
This bread needs to be warm to rise well. I prefer to make it the old fashioned way because it makes a much better end product. When I start making the bread, I turn my oven onto low heat. I also add 1 tsp. of baking powder to the mixture which prevents the loaf from drooping in the middle. I turn the oven off while I shape the bread then I put the bread into the warm oven with the door just slightly ajar. It takes about an hour to rise. I then remove the risen bread, and heat the oven up for baking.
The one tsp of honey helps with the yeast to give a soft pillowy bread. The sugars in the honey turns into a gas and is not a legible sugar….better than the sugars found in strawberries and veggies.
Tip….you can swap out the flax for lupin flour for an even better bread. But will need a tent of foil when baking. I actually bake mine on the lowest rack and place a sheet of foil on rack at the highest height baking between the racks.
This is a one-rise-only bread….as soon as it is mixed place in pans.
microwaving a cup of water for one-two minutes and keeping in microwave with the bread during the rising will see a near triple rise of the dough…in 45 minutes.
Made this bread in the bread machine today and it was absolutely amazing. I didn’t have golden flax meal so the bread came out darker than the pictures. After eating and looking over the recipe, I realized I had forgotten to add the Swerve powdered. The bread was wonderful without it and next time I think I’ll only add 1/2 of what it calls for. I am on a keto diet and this bread help with my bread craving. This recipe is definitely a keeper. I believe I would eat this bread over a store bought bread.
Also, I now how lots of oat fiber, psyllium husk powder, flax meal, vital wheat gluten left over. Any recommend recipes to use it up?
I made this bread with a stand mixer. It tastes amazing. But, it rose sooooo high and when I took it out of the oven it collapsed. Texture and moister was perfect. but it has raised over the pan and hung down the sides. If it hadn’t collapsed it would have been perfect.
I make mine in the bread machine but on the dough setting. Then I take it out of the bread machine and put it in a regular loaf pan and cook it in the oven at 380 for 30 min. I like the shape of the loaf much better this way and I get 18 nice slices from it.
I made the stand mixer recipe and the bread rise was great after proofing. Put in oven, but when I went to take it out the center had collapsed during baking. Any idea what happened.
I have no idea why this happens to some and not to others. I’ve had others say they lay the pan on it’s side while cooling to prevent this from happening in the future. Wished I knew. It didn’t happen to me at all.
Over-proofing often causes the collapse of bread dough in the oven, the finger test is a reliable method to see if your dough is not over or under proofed before baking. If a depression in the top of the loaf doesn’t slowly spring back, it’s probably over proofed.
The inside of the loaf hasn’t firmed up properly so when it cools it collapses. This even happens in bread making machines especially the ones with the windows in the top cover to allow you to see the bread baking. Unfortunately they allow heat to escape from the window and you end up with a loaf with a concave top…
I suggest if you are using an oven, try a lower temperature but compensate with a longer duration, and when you take the bread out, cover the tin with a tea towel and place it somewhere away from any drafts to cool slowly.
If this happens, the bread over- proofed.
This happens when you let the dough over rise in the pan before baking. Shorten the rise time.
Bread recipe works really well for me, I just wonder how you calculated it to be 2 carbs per slice… Is that just from the vital wheat gluten alone? Seems like it should be 1 carb per slice going by my ingredients, anyways great recipe, thanks alot
I’ve made this recipe following Deirdre’ s instructions about 10 times now in my bread machine. It turns out perfectly every time.
I have added the following to it which I think stepped it up in flavor. Also adds more fiber.
1/3 cup sunflower seeds
2 TBS flax Seeds
2 TBS sesame seeds
1 TBS Chia seeds
I also added 1 more TBS of melted butter.
This bread is fabulous!!!
I’ve just tried this recipe. Reduced yeast to 2 tsp. Used I tsp honey. And 2 tbs erythritol. Needed one extra tsp oat fibre but that could just be my own measurement error. Came out perfect. Tastes miles ahead of the standard eggy or almond/coconut flour bread. Pleasantly surprised at how close it comes to real bread. Thanks
I made into dinner rolls, I put my bread machine on dough, then shaped into rolls. let raise an hour, baked for 25 mins, a little brown on top, but really good. I will be making again very soon.
My understanding is that the honey is used to feed the yeast and it does not add significantly to the overall carb count because the yeast eat it and produce the CO2 to rise the bread. So allulose can feed the yeast too? Nice. I’ll have to give it a try.
Omg this is the best keto bread loaf. Tasted like a real bread. Thank you for sharing the recipe
OMG . . . This is THE BEST Low Carb bread recipe I have found to date!!! I have tried so many! I love that there is no almond flour or coconut flour in it . . . I’m a bit nervous about the Vital Wheat Gluten so will see how my body responds over the next few days . . . But holy cow! Beautiful bread loaf and tasty too! Now I wish I hadn’t gotten rid of my bread machine a few years ago! Has anyone made this in to Buns??
Yes I did! I put it on dough setting in the bread maker but took it out before the first proving, divided it into 9 and shaped the rolls. Proved in oven for around an hour and a half and then baked at 170c for around 20 minutes. turned out perfectly!
First time bread maker here!
Tried this in the oven, and then again in my thrift store bread machine-Because it didn’t rise at all in the oven trial, I was determined to make it again!!! After reading up on tips online and machine manual: — I increased the warm water temp and amount to: 1 1/8 cups 100-120 degrees. –used 1 tsp of honey instead of allulose; 3 teaspoons Sweeve, respectively.
IT ROSE!!! Smells awesome-think we have success!!
I made this recipe yesterday in a second hand bread machine. Didn’t have liquid allulose so I used a teaspoon of honey like the original recipe. Everything else I did the same as in the recipe. My bead machine didn’t have directions so I didn’t know how to set it for three hours. I just set it for basic bread with a regular crust. It came out a little dark on the outside, but it tastes great! It’s a little chewy, but I don’t mind that…my partner who makes his own sourdough bread had a slice and said it was good! I might try either just mixing/kneading the dough with the machine, and then turning it out into a bread pan for the rising and baking…or try to figure out my machine! Thanks fior the recipe and instructions! Great toasted with butter and peanut butter…
I’m anxious to try the bread machine recipe since I’ve heard awesome comments about it for quite awhile, and I just bought a bread machine. I’m a little confused with the settings on my machine (I’ve never used a bread machine( which are; Basic, French, Gluten-Free, Quick, Sweet, 1.5 lb Express, 2.0 lb Express, Dough, Jam, Cake, Whole Grain, and Bake. The recipe says to layer the ingredients and set machine to mix and bake at 3 hours. Would I use Dough (since there’s no mix setting and for how long, and then Bake (for how long)?.It’s gonna be an icy and snowy weekend here in Iowa, so thanks in advance to anyone that can help me so I can play around with this new machine!
Bread came out awesome. Is there any adjustments to make if I want to add cinnamon & raisins?
Hello! I had to adjust to be GF my daughter and husband have celiac. I read you can replace the Vital Gluten with whey protein power to maintain structural integrity. It was very loose so could not be shaped. Overall it baked more like a banana bread vs your lovely bread. Any suggestions?
I made this today. It looks fantastic; like real bread! It had a great rise and the crust was thick but not tough. I tried it plain and with a bit of butter, and the taste is a little “off” for me. When I toasted it and added butter, the off taste went away (or was masked enough by the toasting and the small amount of butter). I’m wondering if it could be the flax meal I’m tasting. I’m going to research comments from others who post this recipe to see if anyone has experienced the bread tasting a bit off or odd. If I had to describe what I’m tasting I’d say it was sort of an earthy, seedy or nutty taste. I’d love to hear if others have made changes to fix this issue.
OMG, I could hug you right now!!!… and I’m not kidding.
I’m in a keto diet since the eighties-yeah, some people says this diet is a hype, lol.-and ALWAYS tried to find a keto bread that acted and tasted like bread and this is the first time I can actually enjoy a keto bread. I COULDN’T wait, I HAD to cut a slice as soon as out of the machine… -yes, yes… me watching the floor in shame- and prepared a coffee with cream and had a decent piece of bread with it. It tastes almost identical to bread, is spongy, no dry, it is just fantastic!
Mine has a rubbery crust but it can be the bread machine that I use to make real bread to my husband.
I’m SO GRATEFUL that you shared your discovery!!!
Tomorrow I will have a Sandwich for first time in ages.
I will try to toast it, to use the dough in experiments for pizza crust, all that my imagination can reach!
THANK YOUUUUUUUU
Have this in my bread machine right now. It’s risen and popped the lid open.😩. Hope it’s not ruined.
I’ve tried several Keto bread recipes only to be disappointed….until now! This recipe turned out perfect & what a tasty bread! Thank you for sharing such a fabulous recipe! Next time I make it I’m going to add some caraway seeds….yum…Keto Rye Bread!
I love this bread, but I have a issue I can’t figure out. Each time I make it, I end up with an enormous air bubble right under the crust. It looks like a perfect loaf in the oven an right when I take it out to cool, but then it just sort of deflates and leaves an odd-looking loaf with saggy “skin”. Would you have any idea what could be causing this, and how to remedy it?
My husband is following keto and his most difficult adjustment has been the absence of bread.
I’ve tried a minimum of 6 recipes with various ingredients including those with far too many eggs and one using KAF Keto flour (yuck!). I followed each recipe exactly. Each loaf looked beautiful but ALL of them fell VERY short on texture and flavor! Some were absolutely so off-putting we tossed them and we don’t like waste!
Today I baked your oven version of this recipe for the first time. The only change was I didn’t have any psyllium so I sub’d 1 tsp. of Orange flavored sugar free Metamucil! (Yep!)
We live at 4500’ elevation so cooking times vary. I baked this loaf at 375F to an internal temperature of 201F. That took 45 minutes. I tented it with foil for the last 10 minutes to prevent its being too dark.
After it cooled I sliced it thin – 1/4” thick to see how it stayed together. Home run! I could have put it in the toaster (yet to try).
Husband says this has the texture and flavor of whole wheat bread!! It didn’t fall apart like cake texture loafs and NO EGG flavor! It was moist like real fresh bread and absolutely divinely delicious! (No orange flavor!) Husband says it reminds him of Dave’s bread! Close your eyes…you won’t know it’s a KETO bread!! Quite the compliment!!
I wonder if reaching an internal temp of 200F may be an important key for folks?
No bad after taste! DELICIOUS!! Like REAL wheat bread!
I can finally stop searching for a KETO BREAD recipe! We are in absolute bread heaven!!! THANK YOU SO VERY MUCH!!
Doing keto 6 months without bread. Made several others and they tasted like wet eggs. This is so close to whole wheat it’s unreal. Thanks for the recipe without nut flours. Will try the dough as rolls soon.
I haven’t made this yet and was wondering if the recipe could be used to made sandwich rolls
We haven’t tried that yet, but please let us know if you do and how it turns out!
Hi! I just wanted to say, I did make them into different shapes. I made them into small dinner rolls (was able to get 12 out of the recipe) and into submarine style bread. I was making some philly steak subs and it was perfect.. I got 6 submarine style bread out of it. And they freeze nicely too!
Hi, use to make the Keto king version , today made yours (the stand mixer version) is very easy and very good!
Perfection!
Thank you!
Great recipe! I made this recipe in my bread mann bread machine today and added 1tsp of honey and used xylitol as the sweetener and it was great! As others mentioned the honey helps feed the yeast & doesn’t change the carb count too terribly much. The flavor & texture of this bread reminded me of a traditional whole-wheat bread. My husband tried it and did not know it was a low carb recipe. In my particular bread machine I used the following settings: Program #1 (basic), medium size loaf, light crust. The total time for kneading, rising, and baking was 3hrs. I think the next time I make this recipe I’ll add a little more sweetener but that’s only because I prefer a slightly sweeter bread. Thanks so much for this brilliant recipe. So tasty!
I’ve. Read so many wonderful reviews about this bread. I plan to make some hot dog buns from the dough.
Best keto-friendly bread I’ve found yet. My wife is on keto, and she was really missing my homemade bread. I’ve tried a dozen recipes, but they all tasted like ‘keto bread’, not BREAD. But this one got the job done!
I did make one change; I didn’t have any oat fiber, so i subbed a 50/50 mix of almond and coconut flours.
Made this in my Panasonic bread machine and it turned out brilliantly. Tastes great and toasts well. Only issue was the crust became slightly rubbery after a day or so and was slightly (but not overly) eggy when not completely fresh. Wondered if anybody had tried making this without the eggs and if so what were they substituted with?
First ever keto bread that actually worked in the bread machine and wasn’t rubber and didn’t collapse in the middle post bake. Thank you! I did sub lupine flour for the flax 1:1 and it turned out amazing! Too often keto bread recipes that rely heavily on VWG are so chewy/rubbery it’s almost impossible to eat, this one was an exception. Crusty with a great crumb. My new go to for bread machine baking and for mixing on the dough cycle and making sub rolls or baguettes.
I just bought a bread maker, I have never made bread myself… this recipe was easy to follow and came out great! I have the Cuisinart CBK-200 bread maker. I did the medium crust so the time was 3:05.
It came out with a nice crust, and soft inside. I did cut a slice and toast it this morning, I don’t toast my bread super dark so I can’t speak to really toasted bread but the semi-toasted bread was great.
My only question is, does anyone know the full nutritional value? I know it’s 2 carbs per slice but did not see any other information. thanks!
Great recipe. Made two loaves one in our new bread maker and the other by hand to compare. The bread maker was tall, light and fluffy whereas the hand version was shorter and more dense. Will definitely be using the bread maker for this recipe.
Our bread maker is a Panasonic SD-R2530 and we used the basic rapid setting.
How could I make buns with this recipe? Could I pull it out of the bread machine, after it has mixed and kneaded, to shape into buns put in a warm area to rise and then bake off?
This bread is very good, and turns out perfect every time in the bread machine, but I would love to make buns with it.
I’ve not used my bread machine (Zojirushi) for at least 4 years, because I’ve been doing keto. It was wonderful to find a recipe that I can use it with! It raised beautifully, and it is also very moist – almost reminds me of Roman Meal bread in color, taste and texture. It is good both as bread and as toast. Thank you for posting!
I just recently came across this recipe and I’m so glad I did! The recipe is super easy to make too. I followed the recipe exactly and mine did come out very, very dark on the outside. Not sure if it’s due to the allulose or because my bread machine is very, very old. Next time I’ll use Swerve and see what happens. Great bread recipe though!
UPDATE 3/3/24 – I made another loaf and used regular sugar for the yeast and powdered Swerve for the sweetener. I wanted to try to make a cinnamon raisin loaf so I mixed 1 Tbsp ground cinnamon with the sweetener. I also added 1/4 cup rasins, chopped. My bread didn’t get nearly as dark on the outside and it still rose very well with the changes in the sweetener. The addition of the cinnamon and raisins didn’t seem to affect the way my bread rose and baked. I would like it sweeter for this version though so next time I’ll try adding a bit more sweetener. Thanks for a great recipe!! This is so much less expensive and healthier than buying the Keto breads in the stores.