I know I've been making it REAL CLEAR on Instagram that I'm wrapping everything in lettuce cups these days, but that's only because every self proclaimed "best low carb bread recipe", we've had is just-- GROSS.
I'm sorry it's not happening. We've even ordered them from all over the country and although we've found some low carb pastas we like, we're just not here for the bread products. (But if you find some good ones let us know below!)
So, when my husband started fussing around the kitchen with this keto friendly bread recipe, I was soooo skeptical.
And then one morning he was chowing down on FRENCH TOAST, and I was like, Uhhhh, what the heck is going on here? BITE PLEASE.
DAAAAYYUUUUMMMMMMM!
Okay you guys, I don't often ask my cooking impaired husband to share his recipes with us, but this bread is THE BOMB.
First off, this is a low carb bread recipe for a bread machine. I saw him drag in his new toy after he got home from work one day. We use the Zoji Rushi Bread Machine, which makes 2 pound loaves, and can also make cakes and other pastry doughs.
If you get serious about keto or low carb bread making, I highly recommend this bread machine because the recipe is so easy! The bread machine literally does everything from mixing, rising, timing, proofing, and baking. We just dump everything in and 5 hours later there is fresh bread in the machine.
(FYI: If you've been paying to have keto bread shipped to you, this thing is going to pay for itself in a couple of weeks.)
Now onto the recipe...
How To Make Keto Bread In The Bread Machine
For this bread, we just make a bowl of the measured dry ingredients, a bowl of the wet ingredients, and a bowl for the yeast.
That's right, he always add the yeast last, so it gets it's own bowl. I tried explaining to him that bakers always add the yeast to the warm liquid, so it can activate and begin feeding on the honey, but he's made it 20 times and he swears yeast on top!
If you want to argue with him, please do. Here is his Instagram handle: @dereck_penrod. 😛 Tell him I said to bring home bacon.
Make a bowl of the dry ingredients first. We use Anthony's Oat Fiber...
Bob's Golden Flaxseed Meal. Pour it all in the bowl...
And a bunch of other stuff that you just measure and dump in your bowl. I won't bore you to death.
Wet ingredients can be poured directly into the bread machine pan. He wants you to know the BUTTER MUST BE SOFT!
Pour the dry ingredients on top of the wet. Then pour the yeast on top.
And set the bread machine to standard bread. Nothin fancy!
Then you literally go about your day because there is nothing left to do!
5 or so hours later... TA DA!
And one more beauty shot because COME ON...
This recipe for homemade low carb bread is moist and satisfying, which is something that we have not found from purchasing from any ship-to-your-door keto bread companies.
I'm not saying I'll give up on my lettuce wrapped burgers and tacos because I have really grown to love them, but you guys, I CAN EAT TOAST WITH BUTTER NOW. This bread actually toasts!
Alright, enough from me. Time for the recipe. Let me know how it turns out for you!
Have questions? Need help? Have an addition or a suggestion to a recipe? Drop me a comment below!
If you make this recipe, I would LOVE to see it!
Tag me on Instagram @UrbanCowgirl and use #UrbanCowgirl to be featured. 🙂
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A Note From Me To You: I have added this recipe to the Carb Manager app, which I use to track my carbs for the day. It is public under "Urban Cowgirl Bread Recipe".
You will see this listed as 5 g carbs per serving, but that is because the software will not account for the yeast consuming the honey and converting it into carbon dioxide. This surely happens because you can see in the photos the beautiful air bubbles from the leavening. Just understand that the honey has been consumed by the yeast during the rise, and therefore the honey really should not be apart of determining the carbohydrate counts in a serving. Their software cannot account for this chemical process in bread making. Thanks! Love, Sarah
Low Carb Bread Machine Recipe
Ingredients
- Dry Ingredients:
- 1/2 c. Anthony's Oat Fiber
- 2/3 c. Flaxseed Meal
- 1 1/4 c. Anthony's Vital Wheat Gluten
- 1 t. salt
- 1/4 c. Xylitol
- 1/2 t. Xanthan Gum
- Wet Ingredients:
- 1 c. Room Temp Water
- 2 eggs beaten
- 1 t. honey
- 2 T room temp butter
- 1 T Active Dry Yeast Must be Active Dry Yeast
Instructions
- In a bowl, combine all the dry ingredients and whisk well to combine.
- In your bread machine bowl, add all of the wet ingredients, besides the yeast.
- Add the dry ingredients on top. Then pour in the yeast.
- Close the machine and start the bread machine on the regular setting.
Jo Ellen says
We love the bread! However, I've made this twice and it looks fantastic when I take it out of the oven, but it falls/sinks and I have big holes in my slices. This last time I let it cool completely and it still has problems when I slice it. Any suggestions? I am following your recipe as written without modifications.
Thanks!
Simon says
Amazing recipe - thank you!
How important is the 1/4 cup of Xylitol please as this is giving it a noticeably sweet taste that I'd like to lessen. I of course can try reducing but is it actually vital for the recipe?
Also are the below the macros for a 16g slice?
Serving: 16g | Calories: 155kcal | Carbohydrates: 14g | Protein: 13g | Fat: 5g | Saturated Fat: 2g | Cholesterol: 25mg | Sodium: 202mg | Sugar: 1g
Thank you!
Sarah Penrod says
You can substitute another sugar-free sweetener if you'd like, or simply leave it out. Regarding the nutrition facts, most recipe software does not account for yeast fully consuming the honey during fermentation. Instead, it often adds the macros of every ingredient and divides by the number of servings, which can create inaccurate carb counts and overlook the science of baking.
The estimate of 4 grams of carbs per slice was calculated using the Low Carb Manager App, which factors in sugars broken down by yeast during the leavening process. These nutrition figures are shared as a courtesy and should be considered estimates. I am not a dietitian, but during proofing the yeast consumes available sugars, producing the gas that creates the bread’s rise and airy texture.
Simon Counter says
Thank you Sarah - very informative and helpful
Amanda Neville says
You could try 1-2 tablespoons of inulin instead of the honey. This would cut down the sweetness so you might still want your xylitol/other sweetner. Before proving fry a small piece of the dough to taste it and knead in sweetener if required (I'd dissolve it in a small amount of liquid to make it easier to incorporate).
Jennifer Casanova says
I made this loaf and it turned out so well! I made the recipe exactly the way the recipe stated. The bread is a little on the sweeter side. Is there a way to not make the bread as sweet?
Christine says
This bread came out great in my zojirushi! Thanks for this recipe. I have included what I calculated for nutrition because I had trouble finding the information for net carbs. I didnt use all the same brand names of ingredients listed but they should all be the same. Also I subbed monk fruit for sweetener and used bread machine yeast.
Amount Per Serving Value(16)
Calories 88 kcal
Total Fat 4.6g
Saturated Fat 1.8g
Total Carbohydrates 6.1g
Dietary Fiber 4.7g
Net Carbohydrates 1.4g
Sugars 0g*
Protein 9.3g
Sodium 150mg
Malory says
Did you use 1:1 ratio for subbing monkfruit for the sugar?
Sarah Penrod says
Hi Malory, the honey must be used in the recipe to feed the yeast, which leavens the bread by converting the sugar in the honey to co2 gas. None of the sugars will be present in the final bread because they convert to gas.
Simon Counter says
Thanks Christine
Valerie says
So very tasty - Easy. Hadn’t made bread in 9 years and have been paying $5.50/loaf for KETO bread! This is wonderful bread. Thank You ✨
Susan Clark says
Do you know the fiber content of a serving?
Sarah Penrod says
The nutritional information is in the recipe card but the software does not have the capability of understanding that the honey is fully consumed by the yeast when leavening the bread and creating CO2 gas. For that reason, I have also submitted this recipe on a popular low carb food tracking app, which does understand Net Carbs, Fiber, and yeast eliminated sugar content. Those figures are placed in the post for this reason.
Stacie Smith says
Can I sub almond flour for flax seed?
Sarah Penrod says
Hi Stacie, there is no way for us to know if that will work because we have never tested it out. If you decide to give it a go, please let us know and I will write it into the substitutions for others!
Lance Rawson says
Big thanks to you and your husband for sharing this recipe. Made this bread today in a 15 year old Welbilt bread machine (single heating element). I used the 2 cup whole grain or 1lb loaf setting setting set to normal darkness. I mixed the wet ingredients separate from the dry and substituted 3/4 Tablespoon of blue agave nectar sweetener for the 1/4 cup of Xylitol. Our machine performs better by adding the active dry yeast into the wet ingredients, before adding the flour/dry ingredients. I know some people have had better experiences by putting the yeast in last or separate from the wet ingredients but that is not the case for our machine. The loaf took 3.5 hours to cook and rose just above the top of the bread pan and didn't touch the top of the machine lid. I made sure to heat my tap water for 45 seconds in the microwave with the 2 T of butter. I also used 2/3 T of yeast instead of the 1 T from the recipe. The bread turned out perfectly and everyone loves it. I have a picture of the loaf if you are interested. lol. God Bless Y'all.
Sarah Penrod says
This is awesome. Thanks so much for trying the bread, we think it's a winner!
Allie says
This bread is the bomb! Best bread ever, I added cinnamon and raisins. The loaf was so big it came up to the top. Excellent! Ty for the recipe. Would love more keto machine recipes.😊
Donna Hicks says
Can you use this recipe to make hamburger and hot dog rolls please so good
Sarah Penrod says
Yes, after it leavens you can experiment with it however you like! 🙂
AA says
The honey has very little to do with the overall carb count. even if it were not consumed by the yeast, 1 tsp is only 6g carbs over the whole loaf, less than half a gram of sugar per serving. The missing metric is the fiber count to calculate net carbs.
Leigh says
Soooo good! I didn't have any oat fiber on hand, so I swapped it for potato fiber, I tend to like the taste better of potato fiber and they can be interchanged with each other. I also didn't have flaxseed meal, but did have whole flaxseeds, so I ground them in the Vitamix to substitute. The bread was 2/3 of the size height-wise to other bread machine breads, but super soft. My kids liked it better than the white bread I made for them, they ended up eating my low-carb bread, which we have dubbed "brown potato bread" - this one is now officially on our rotation. Question - most bread machine recipes I have seen call for the fast acting rapid rise yeast, as opposed to the active dry yeast. Do you think the rapid rise would give the bread more height?
Leigh says
Figured it out. 1 teaspoon of the fast acting, bread yeast, along with 1.5 teaspoons of active dry is best! With just active dry the bread is too flat, with just fasting acting it rises too high. The combo works great!!!
Sarah Penrod says
What size was it compared to a regular Mrs. Baird's type bread load in terms of height?
Carissa says
Hi - do you have to use the Wheat Gluten? I'm super sensitive to gluten.
Sarah Penrod says
If you google wheat gluten alternatives, a number of options come up although they may have gluten in them themselves so you'd have to double check that. And then experiment with different amounts of the substitution you'd want to make because I haven't tried any of them. Let me know how the experiment goes!
Colline says
it's a question.....how do you add cheese or other ingredients??
Sarah Penrod says
Hi Colline, if you're adding cheese, I guess the big question is are you wanting it in the bread or on top of the bread? If you're wanting it in the bread, I'd say you'd have to put it in before it starts mixing up and if you want it on top of the bread, you'd have to wait for it to be finished baking. Hope that helps!
Ann C Coombs says
Wow, I have tried a lot of recipes but this bread is great! Looks just like regular bread. I'm freezing a lot of the slices with waxed paper between so that I can use it over time. Thanks so much for sharing..I followed the recipe exactly.
Tori says
This is the most amazing, delicious bread ever, keto or not. Sometimes I add 1/2C of sunflower seeds and it seems to make it even yummier. I cannot get one loaf to last longer than the day it was made, though. All 5 of us love it so much, keto people and non keto combined. It's simply amazing. Thank you.
Tani says
I have made this recipe in my Zojirushi bread machine twice, and the bread tastes great. I just wish it would rise higher, as the loaf is only about 2 1/2 inches tall, which makes for a small sandwich.
Sarah Penrod says
Yeah, from what I've found and experimented with, the only way to get a low carb bread to taste great and not like cardboard is to sacrifice some height. But try triple stacking the bread with your fixings in between like my hubby does! He loves the uniqueness of triple decker sandwiches! LOL
Janice says
I just want to say I love you! I’ve been missing bread. I made this last night and had a slice of plain bread for breakfast, which I LOVED! I used the bread to have a roasted chicken with stuffing for dinner tonight. I cannot express how very delicious this is. Thank you from the bottom of my heart!!!
Sarah Penrod says
I'm so glad you loved it Janice! Your enjoyment is the highest compliment I can ever hope to get!
Jerene says
I’m a little confused about the nutritional chart.
Are all the values per loaf?
It says per serving is 12 which I assume is the whole loaf but I assume the calories are per slice (1/16). Correct?
I have a loaf cooking right now.
I’ll return after we try it with my review.
Sarah Penrod says
Those values are auto-calculated. How did it turn out?
Frank says
Hi! I also have a one pound loaf machine. How can I use this recipe? Thanks
Milissa says
Please clarify the net carbs on this loaf. It makes 16 servings and says the nutritional info is per serving....that says 14g of Carb. I think I am either having a brain fart or not understanding your breakdown. Also what is fiber content?
Sarah Penrod says
It is what we say in the blog. The calculations that look confusing are pulled from some database and are not correct. They're just auto-calculated and I have no control over them.
Leigh Marshall says
Did you ever get a correct response to your net carb and fiber question? I was also very confused by the numbers. She initially said 3g Carbs per slice and then it jumped to 14g carbs, which is a huge difference when you're Diabetic.
Sarah Penrod says
So the problems with online nutrition calculators is they don't account for science. The yeast in this recipe consumes the honey, creating CO2 gas, which leavens the bread. The honey and it's carbs are not in the final bread, because it has been consumed as food for the yeast. The nutrition calculators are simply giving you the calorie counts for each ingredient, finding the sum of these numbers, and then dividing the sum by the number of servings. They are very basic algorithms.
The honey is not in the final dish because it has been consumed by the yeast. The numbers we got are from making this adjustment. Hope this helps.
Kathie says
Any suggestions for bread that over rises like a mushroom! Any troubleshooting suggestions. I have a very humid house so I suspect this is the problem. In this case, would increasing salt and decreasing yeast help? I might just try a dough setting and cut in half to make in oven. Can’t waste the ingredients.
Renee says
@Kathie,
I have the same issue with the small pan of the Neretva "square" bread pan. I live in sea level, humid Louisiana. I tried less yeast, still mushroomed. I'm going to try cutting the entire recipe back to 75% and see if that works (?)
Cindi says
am I missing where it says the size of the loaf?
Sarah Penrod says
It is the size of the bread machine pan that you're using so it can vary from machine to machine.
Sheryl Lyn Mulder says
will it be okay to use the recipe as is in my 1lb bread machine loaf machine? I have only the small bread machine.
Sarah Penrod says
I would just use half the dough and bake the rest when the first loaf is done.
Felicia says
I am just now finishing the cutting of the loaf. Oh my stars! This is the best bread. I received a bread machine for Xmas. I love it, however, it kinda sucks when you’re on a keto diet. I found one recipe, it was a total flop and it has literally been the only other recipe I’ve made in the bread machine since I found yours. I did one thing different. I took the honey out and replaced it with Inulin. I am stickler for rules and keto included. So I found an alternative to sugar and honey and all that good yummy stuff I can’t have right now. Amazing recipe. One question though, how do you store it? I just now Saran wrapped it and stuck it in an airtight container. I figure bread and it doesn’t have any nuts per se, should be ok?!? Thank you so much for sharing this wonderful recipe. Thank your husband too.
Sarah Penrod says
Hi Felicia, I'm so glad you loved it! The keto diet and bread obviously don't mix so this was our best workaround and I agree it's amazing! As for the storing, I'd store it like usual for bread and I also take the extra step and put bread in my fridge. Hope that helps!
Mark says
Will it work without gluten, or what would be possible substitutes?
Sarah Penrod says
You need the gluten to build the air and create the texture. This is a recipe for people on a low carb diet more than a gluten free diet. Sorry!!
Barb says
Really would love to try this but I have a smaller machine. Do you have this recipe for a machine that makes 1 lb loaves? would cutting the ingredients by 1/2 work? Thanks!
Renee says
@Barb, @Kathie,
I have the same issue with the small pan of the Neretva “square” bread pan. I live in sea level, humid Louisiana. I tried less yeast, still mushroomed. I’m going to try cutting the entire recipe back to 75% and see if that works (?)
Melinda Morrison says
Wheat gluten? Really? You might as well be using wheat.
Gluten is the problem.
Sarah Penrod says
It's not the problem for everyone.
Lillian Taylor says
What purpose does the Xylitol serve? And can I substitute it for something else if I don't have it? Or if I just omit it, will my recipes still work out?
Sarah Penrod says
You can substitute whatever alternative sugar you like. Monkfruit is good.
PCUNNINGHAM says
Xylitol is poisonous to pets. If you are used to sharing, substitute a different sugar. Bread came out the best I've ever made.
Sandy says
We've made this recipe several times. I don't know what I'm doing wrong but the last 3 times the bread dough expanded and filled the lid making a mess to clean up. I reduced the yeast to 2 teaspoons but the bread still blew its top. I made it a 3rd time using 1 teaspoon yeast but it still blew its top. I'm now thinking of making only the dough in the bread machine then transferring it to a bread pan to bake in the oven. Help!
Mary says
@Sandy, I am curious what brand and type yeast you use. My one attempt only came to half the volume of my 2 lb load bread machine pan. I used name brand Bread Machine YeastbI orchard yesterday as that is what I had on hand.
Tracey says
@Sandy,
The recipe only calls for 1 tsp, not 2
Tbear54 says
@Tracey, It calls for 1 Tablespoon, which is 3 teaspoons.
Kenneth Blackerby says
1 TEASPOON OF YEAST
Shirley says
@Sandy, I tried this recipe as well. I didn’t have ActiveDry yeast and used BreadMachine instant yeast (Fleischmann’s). My loaf also expanded even using the Quick Wheat setting on my Zojirushi machine!
Sarah Penrod says
That's amazing to hear! Woohoo!
Kevin Jones says
I don’t have a bread machine. Can the low carb bread be made without one?
Sarah Penrod says
You can just throw it in a bread pan and bake it.
Katie says
I nearly cried when I tried this! I have been missing bread and toast with my keto diet. Everything else I have tried has been like eating a dried sponge. Amazing - thank you! How should I store this bread?
Sarah Penrod says
I'm so happy you have bread back in your life! 🙂 My husband thought the same thing when he ate it for the first time. He was sick of spending nearly $10 for a loaf of cardboard. LOL
Renee says
@Sarah Penrod,
I love the beeswax bags for keto bread. I do store in the frig.
Jodie says
I am in Dayton OH area,the grocery stores around here sell Aunt Millie's Carb Smart bread, dinner rolls, hamburger buns, hot dog buns, bagels and sandwich bread. Two slices of sandwich bread are 90 calories and 4 net carbs. A hot dog bun is 50 calories and 3 net carbs.This bread is really good. With all the varieties I am able to eat low carb but still fit in with my family's meals.They freeze really well too.
Sarah Penrod says
Thanks for the tip Jodie!
Dawn says
I made this bread today and it was perfect! I can't believe no one has anything in stores like it! Thanks for another winner!
Sarah Penrod says
Thank you for the feedback Dawn!
Susie says
I followed the directions to a t but it didn't turn out. Is there a bread machine that works? Mine might be too old?
Sarah Penrod says
Hi Susie, in my experience, appliances can all act very differently and some that are old(er) may not be operating at the proper temps any longer since everything electronic degrades over time performance-wise.
Susan says
Help! Is t teaspoon and T tablespoon?
Sarah Penrod says
Yes, that's American short hand. Writing it out from now on. We changed about a year ago!
SusanL says
@Sarah Penrod,
Thank you so much. I have found the bread is gorgeous and comes out perfectly from my machine.
Now I am going to try half the ingredients on the dough setting to see if I can make a keto pizza base. 🤞
Sarah Penrod says
I'm very glad it came out gorgeous in your bread machine! Let me know how the pizza base turns out! 🙂
Lori S says
The Lewis 0g carb bread here in central Indiana is costing between $5.50 to $6.50 a loaf!!!! It is good but that is just a ridiculous price for a small loaf of bread. I tried this recipe today and although it is a bit chewy it is great and costs a whole lot less and has a bunch less chemicals and junk in it. Thanks so much for sharing it.
Sarah Penrod says
Thank you for trying the recipe Lori! My mother-in-law lives in Indiana and she said she doesn't always have access to low-carb breads, let alone good ones so she makes this when she needs bread.
Tanya says
I made a loaf and added a T of cinnamon. I removed the bread too soon and it sunk in the middle a lot. So I cut it up and made bread pudding! Cream, eggs, sweetener, more cinnamon and some cut up cream cheese...Topped it off with a keto caramel sauce! Absolutely wonderful!
Sarah Penrod says
That is some creative thinking Tanya!
You may want to try our newest Low-Carb Waffle Recipe and let me know what you think!
Tanya says
Just made this recipe and it was amazing! I made it as written. I did cut it in half and placed the two halfs in a 200 degree oven for 10 minutes to dry it out a little. Thank you for shareing the recipe. I do buy a packaged bread called Sola Oat Keto bread. It is $5.?? for a small loaf and I get it at WallMar. It also comes in a whole wheat and butter flavor.
Bennie says
Giving this a spin today. You said if someone had a good Keto bread to drop in the comments. I live in South Carolina and Krogers has a bread by Lewis that is Keto. 0g Net Carbs. They have Cinnamon, Hawaiian, White, Hamburger and Hot Dog buns. It's one of the better ones I've found. Expensive, but good.
Sarah Penrod says
That sounds awesome and I have a Kroger so I will look for it! Enjoy the recipe.
Arleen says
This makes amazing cinnamon pull apart monkey bread. Just make the dough in your machine and find your favorite monkey bread recipe and finish baking in oven. This is the most amazing bread recipe thank you. I will add a note that I add a quarter cup of almond flour to your recipe as amazing as the bread is, it makes it a little more dense.
James says
Hello was wondering if there is any way to substitute vit whole wheat gluten flour instead of the whole wheat gluten having trouble finding that but I have the whole wheat gluten flour?
Denise says
My bread machine died. Any suggestions on making this recipe by hand, until I get a new one?
Kathy says
This is my go to keto bread recipe but I ran out of active dry yeast and I only have rapid rise. Please tell me what will happen if I use this i.e. why must it be active dry yeast? Thx
Estelle says
@Kathy, I did the recipe with instant yeast and it came out perfect!
Brenda says
This bread is phenomenal! It rose so high during baking it touched the glass. No more buying low carb bread for me anymore. Thank you! Finally a bread machine low carb bread recipe that tastes wonderful!
eM says
What size loaf does this yield?
Sarah Penrod says
2 pound loaf
Kelly says
This recipe rocks! Thank you!
Patricia says
I knew I picked up that bread machine at that thrift store for a reason! Can't wait to try this recipe. Big Thanks to your husband for perfecting it and you for publishing it.
Sarah Penrod says
Thank you for the wonderful comment Patricia! Bread was the first thing my husband tried to find a suitable substitute for when he went low-carb/keto. He said everything tasted like cardboard until he found this recipe. Let me know if you made it and how it turned out for you!
Lisa Turner says
Wonderful recipe that WORKS and this bread tastes fantastic! Couldn't be happier. Sarah, you rock. Great and helpful comments from others too make this the best of the best.
Susan says
I'm in Ontario Canada and found two Keto breads that are low carb and delicious. Grainfields Fiberlicious made by Denison Bakery in Markham On 905 415 0090. The white loaf is Oroweat made by Bimbo Bread Etobicoke On. I also found some Keto hamburger buns made by Sola bakery in Houston Tx the last time I was in Watertown NY. that only have 6 carbs per bun. These products are not cheap but I think they're worth it. Regards Susan
Stephanie says
What is the fiber amount per slice?
Cindi says
Hi Sarah:-) I'm getting ready to make this recipe but I'm concerned because my bread machine is the old-fashioned type that makes the loaf standing upwards. Do you think this recipe will be able to rise properly?
Sarah Penrod says
I don't know what you mean by the old-fashioned type. I think it will be fine. Did you already try it?
Lisa Turner says
@Cindi, My bread machine stands vertical too and this bread turned out perfectly.
Linda says
Hi Sarah! You said to set the machine for standard. Should i use the white or whole grain setting on mine? Also my machine makes 1 pound, 1.5 pound, or 2 pound loaves. Which should i use for this?
Sarah Penrod says
white should be fine!
Shawn says
@Linda, for what it's worth, my machine sounds like yours. I use the white bread setting, 2 pound loaf, and dark crust (if you have that option) and it comes out great!
Michelle says
Just a note Xylitol is highly toxic to dogs so don’t feed this bread to them. Recipe sounds good I will try without the xylitol just in case a fur baby gets ahold of it.
Linda says
@Michelle, you can substitute erythritol for the xylitol. It’s not toxic to pets!
Carlyn says
@Linda, yay! I was wondering about that sub too. I wonder if the end result is much different in taste
Stephen says
@Carlyn,
Did you try with erythritol yet? Did you need to alter the amount?
Cyndie Lou says
Can unflavored protein powder be added to this to increase the amount of protein per slice?? I've had bariatric surgery, so trying to figure out high-protein, low-carb bread options for the occasional times I want buttered toast.
Sarah Penrod says
Never tried it but if you do please come back and let us know how it went!
Steve Stilwell says
Sarah, this bread is really delicious! I made it for my first loaf from my new Kitchenarm 29-in-1 Smart Bread Machine. I used the white bread setting, 2 lbs, medium dark crust and the finished loaf was moist but evenly cooked to the center. I believe that flax meal is the key. My loaf is 5 1/4" square, about 6" long. I may bump the yeast up very slightly next time to get a slightly longer loaf. Outstanding KETO bread!!
Steve Stilwell says
Sarah, I also tried dark flaxseed meal and light flaxseed meal and then mixed the two 50/50. The loaves were all great! Today I added sharp cheddar cheese cubes and a jalapeno, maybe a 1/2 cup of those ingredients
at a 50/50 mix. I was a little more moist but really good. This is a good recipe to experiment with. I tried a little less salt to get a little more rise and the loaf was too big and collapsed a bit. Your recipe as posted is right-on!! Thanks for the great recipe!!!
Sarah Penrod says
I'm reading this to my husband and now he wants to go and try your cheese cubes and jalapeno version! Cheers, Sarah 🙂
Steve Stilwell says
Sarah, another favorite of ours is now a seeded version of your recipe with 1/4 cup of sunflower seeds and 1/4 cup of pumpkin seeds added shortly after the final kneading step begins. I made a change to use 2 tbsp of Monk Fruit for the Keto sweetener....all good!!!
Arleen says
@Steve Stilwell, omg the cheddar jalapeño sounds amazing gonna have to try that. I make a dill rye, which turns out wonderful.
Lois says
Hello,
I've been searching through the comments for any related tips to baking this bread at high altitude. I live at 6,000 feet and would love to make this recipe in my bread machine. Thanks!
Sarah Penrod says
Hi Lois, I haven't spent much time at high altitudes but you might check Sally's Baking Blog for information like that. I know she has a team of bakers that write for her site and it's comprehensive enough that Im sure she has covered tips for high altitude baking.
Joan says
Hi Sarah, this bread is so delicious. It’s made my diet tolerable. I’m wondering if I can add seeds to this dough? If so what amount would you suggest and would I need to adjust the amounts of any of the other ingredients? Thank you for your time. Joan
Sarah Penrod says
Hi Joan!
We have added lots of ingredients to this bread including cheese, Italian seasonings and other herbs, garlic flakes, red pepper flakes, and jalapeno so I am sure seeds would work. I would try 1 tablespoon in the dough and also maybe some sprinkled on top. You can always increase if it's not enough for you!
Joan says
@Sarah Penrod, thank you so much for responding. When you added cheese how much did you add and was it added with the dry ingredients? That sounds very good also. BTW this bread is so delicious. Please tell your husband thank you for developing it for all of us.
Sarah Penrod says
We use probably 1/4 c. inside the dough and some sprinkled on top. It's been a while since I was making this recipe regularly!
Syed says
Hello,
Like one of the previous comments my bread also came out moist. Any insight on what I could be doing wrong?
Thanks in advance
Sarah Penrod says
It is a moist bread because the ingredients sort of mimic the texture of real bread. That being said you could try baking it for an additional 5-10 minutes next time?? But I am afraid it would quickly dry out so this may require some experimentation.
Jane says
This bread is awesome! It actually rose so high it pushed my lid up - I had it set for 2 lb loaf. If I reduce the wheat gluten by 1/4 cup how much liquid should I reduce as well? Hoping I get a response - I really want to try this again. Thank-you.
Sarah Penrod says
I do not recommend reducing 1 ingredient in a baking recipe because it alters the chemistry in the entire recipe. I am not sure why some people experience a greater rise but I have spoken with a full-time baker who says its most likely the various brands of yeast sold worldwide, and their strengths from batch to batch. You could try reducing the amount of yeast by 1/4 to see if that helps. It also might be that some people experience a more significant rise because their kitchens are warmer/more humid and the yeast loves that. I would experiment in your own kitchen and try different techniques to control the yeast. Hope this helps! - Sarah
Arleen says
@Jane, I only use 3/4 Tbs for mine doesn’t usually pop the top up anymore.
Alan Murphy says
I made this recipe in the bread maker. Standard settings were 3 hours. The texture and rise of the bread was splendid and the taste is fab. But it was a tad moist and a little squidgy. What can I alter to correct this. Baked two loaves. And they both turned out fab. But just a bit moist. The second one one baked an additional hour in the bread maker. Same issue . Any ideas. Thanks so much ☺️
Marisa says
Hello. I have a different breadmaker and the wheat setting is 3 hours. You said 5 hours so do we have to use your brand bread maker for this recipee to work? Thank you
Sarah Penrod says
You can use any breadmaker I just have not tested this recipe in any breadmaker but the one in the blog post. Let us know how it goes for you!
Alanna says
Any chance you can redo this recipe using grams? I make Read making in the machine extra easy by just placing my bread bowl onto a scale and TARE inbetween each ingredient. This is much faster than measuring cups and tsp.
Shirley says
I have made this recipe 3 times and each time has come out perfect! It also doesn't affect my blood sugar nd tastes great!
Grace says
I don't have a basic setting. Mine starts with White, rapid White, wheat etc. 1lb, 1.5 lb and lb. Crust light medium & dark. I also have gluten free and low carb. I put it on white and 1.5 lb, dark crust. Will see how it will turn out. I had all the ingredients. Very expensive, so I hope it will taste good.
AJ says
Can I substitute Lupin flour for the Flax meal?
Sarah Penrod says
Hi Aj, I have never worked with Lupin flour before and haven't tested that kind of substitution. Please let us know if you try it out and it works well for you! 🙂
Kim says
Made this yesterday and its really good!! Hubby needs a low carb sugar free diet and he likes it too so he can still have bread. Would like to mix it in the bread machine and bake in the oven in a loaf tin and was wondering what temp and for how long?
JSK says
THANK YOU!
I was dubious on the first slice. I didn't think I liked it. Now I crave it all the time! I ate almost the whole loaf in a week. I thought I had a gluten intolerance because my system did not like store-bought keto bread with gluten. This bread doesn't cause any problems, so I guess it wasn't the gluten after all!
And a warning to others, if you eat a lot of this, it will make you thirsty. I worried that it was the carbs, but I didn't get any other symptoms I get with carb-thirst, so I think it's the fiber.
Substitutions I made:
- Physllium husk in place of Xanthan gum, twice the amount
- 2 Tbsp of granular Swerve in place of Xylitol
- 2.25 tsp of bread machine yeast in place of the 1 Tbsp of active dry yeast
Angel Barber says
Hi! I'm preparing to go Keto and was excited to see this recipe! I have a question regarding the yeast. Can I use bread machine yeast or is the active yeast something different?
JSK says
@Angel Barber,
I found online that you can use 75% of the amount of yeast if you're using bread machine yeast. That's 2.25 teaspoons (or 2 teaspoons + 1/4 teaspoon). I did that, and it came out great.
RicoO says
Any ideas as to how this could be tweaked and turned into a low-carb, yeast-based, pizza dough?
Sarah Penrod says
You can try removing the dough after its first rise and rolling it out for pizza dough. Let us know how that turns out for you!
Scott says
Just wanted to know if I need to set my bread machine for a 2 lb loaf. I'm making this recipe soon and I can't wait to try it.
Sarah Penrod says
Scott, if your bread machine is a 2 lb. dough capacity you can use the regular settings. I have found not much changes within different settings...white, wheat, low carb. You just want to make sure that your machine is a 2 lb. capacity.
Kim says
I would like to know why there are 14 grams of sugar in 1 serving. I am new to having to eat a low-carb, low-sugar diet (15-20g per day) but it seems quite high for 1 serving. I’ve always made my own homemade regular bread, so I’m anxious to try this recipe.
Thank you!
Sarah Penrod says
Hi Kim, it's because the honey is completely consumed by the yeast during the rise in order to create carbon dioxide gas, which leavens the bread. The nutritional software cannot account for this which is why I put it into a low carb tracking software, which gives us a better idea of the final carb counts. You can find this on the my fitness pal app stored in the low-carb bread recipes. Happy Cooking!
Patricia says
@Sarah Penrod, hi..so how many carbs per slice will this actually be? thanks
Sarah Penrod says
Hi Patricia, I am trying to answer you from my cell phone bc I am on vacation so I am limited in what I can see. I programmed this into the MyFitness Pal app and it is there for everyone to see. I believe it's 4g per slice. The honey is completely consumed by the yeast as food for leavening, (I know there have been concerns about that) but the truth is the yeast fully convert any sugars into CO2. You can see the bubbles in the photos and in your own bread. Without that honey and taking into account the sugar alcohols and fiber we reached 3-4g per slice. This information is shared as a courtesy and we just put this recipe through any calorie counting software online. Always check with your doctor if you are diabetic. Hope this helps!
LCM says
Is Vital wheat Gluten flour (Bob's Red Mill) same as Vital Wheat Gluten?
Sarah Penrod says
Yes
Yvonne says
Hello,
Ready to try this recipe. I was wondering if I can substitute egg whites in the carton, 1/4 cup per egg.
Sarah Penrod says
I haven't tried that but it sounds fine.
Kerry says
Awesome bread recipe. Have made it 8 times!! Thanks Sarah.
Brenda Smith says
I think you should write a low carb bread cookbook.
David says
I used whole psyllium in lieu of oat fiber And it worked out great! I’ll get the oat fiber online for next time to see what if any difference it makes in the outcome in terms of taste, texture, density, etc.
I was afraid it was going to turn out bad because I forgot to add the flax seed meal to the dry ingredients and honey to the wet. I went ahead and added those on top of everything I had already placed in my cheapie bread maker and then added the dry active yeast and the loaf still tuned out great! It’s so nice to be able to enjoy whole wheat-like bread without sacrificing ketosis! Heartfelt thanks for sharing your husbands favorite bread recipe. Today I’ll be making French toast!
LowCarbMom says
Hi, did you use the same amount of psyllium as oat fiber? I have psyllium on hand so I prefer to use that instead buying another ingredient.
David Burrow says
Is psyllium an acceptable substitute for the oat fiber?
Rory Burke says
My daughter gave me the same bread machine for Christmas, but I’m diabetic, so I wasn’t sure how I could use it. I made this bread today. It was fantastic!
Beryl Mitchell says
Hi, I've very recently purchased a breadmaking machine, and made four loaves using this recipe. Every time the loaves have turned out well, but what I'm not very keen on are the crusts. They are so chewy. Do you have a solution for this?
Gary says
Im diabetic and love bread. Couldn’t eat regular bread without ballooning blood glucose. Now I’m happy. 1st few tries with your recipe just ok. Too chewy and puffy. .Tried lowering vital wheat amt. and Wow! Less chewy and reasonable rise. My blood sugar loves it. Thanks
Michelle Pendergrass says
What's the carb count if you account for the yeast eating the sugar?
Sarah Penrod says
The yeast will consume all sugar/honey in its path for food during the process. None of the sugar will be in the final recipe.
Jeysi says
What's the pan size of the breadmaker?
Sarah Penrod says
2-pound bread loaf.
Rita says
What did you lower the vital wheat gluten to? I would experiment with the puffiness.
Yvonne Choi says
How much did you lower vital? 1 1/8 cup?
Veronica says
@Gary, I know nearly a year had passed but I just made this today. Same reaction as you - pretty darn good but a bit chewy. Did you take out the 1/4 c, or is that too much? Thanks!
Christine says
Could you make a loaf of bread like this in an instapot you think?
Sarah Penrod says
I have no idea about that but you can put it in a loaf pan if you want.
GM says
My bread machine instructions state that salt should be added 1st with liquids, then the powders, then yeast LAST so that is does nor react prematurely with any other ingredients, especially the salt. I have never had a bad loaf doing this.
Amy Millaris says
I purchased the 1lb machine but same model, do you think I can just half the ingredients?
Sarah Penrod says
Baking is a little finicky when you try to halve recipes, but I always say give it a shot. You can always mix up the full batch, stop the machine and remove half the dough, replace the other half and bake, and turn the leftover dough into buttered muffin tins to make hamburger buns. 🙂
Linda King says
Hi, Sarah! I made this bread today! Great taste! First Keto bread I’ve made the DID NOT have the consistency of a cellulose sponge. ( I’ve made 6 different recipes from other people. loaves. all horrible. Thank you fir your delicious recipe!❤️❤️❤️
Judi R says
I absolutely love this keto bread, as you say better than store-bought. I appreciated the comment about when to add spices or herbs etc. Also I took the recipe for a 2 lb loaf after it was mixed in the bread machine out and divided it in half. I put one half into a small loaf pan and made a regular loaf and the other half divided it into 6 and put that into buttered muffin tins and made hamburger buns. Turned out great. I'd like to try making pizza from the dough. Haven't seen any comments about how that works out. I love cinnamon raisin bread so I'm going to try that tomorrow. Thanks for all contributors. I read them all. Great recipe Urban Cowgirl!
Shannon says
Thanks for the recipe. For a store bought low carb bread that is soft and yummy, Braum’s low carb bread is perfect!
Sarah Penrod says
We love the Braum's bread!
Rebecca Collis says
I made this today for the first time and it is great! My biggest concern was the sweetener. We won't have xylitol in the house because we are dog owners, and I have weird allergic reactions to some non traditional sweeteners. Well I made this and omitted the sweetener completely (yes, the honey is necessary for the yeast to rise and I used it). However this bread does not need any other sweetener. It was wonderful to eat bread again! I'm going to try using this dough for pizza next.
Mimi says
Did you use this for pizza crust yet? I would love to know as we have a small pizza oven for the deck and I would love to eat the whole piece once again, not just the topping!
Teri says
I made this recipe this week. The bread turned out a bit bland, but next time, seasonings can take care of that. I was impressed by the texture! By far the best texture I've ever had in a loaf! Great recipe overall!
Gail Mapham says
I’m over the moon with this bread! I’ve been making Low Carb bread for about 4 years and this one is without doubt the best I’ve ever made - and tasted. My only complaint is that it lifted the lid on my bread machine - which isn’t really a complaint as my bread machine is a small one ????????
Sara L says
This recipe is awesome. I love your blog!!
Kim says
Can i please get the macros for this recipe ?? i see there is 14 carbs how much fiber ?? i dont see it on the site and u said its 3 net carbs per slice ?? just trying to clarify is all im about to order the vital wheat gluten n oat fiber off amazon- the flaxseed meal does that have seeds in it because i cant have seed 🙁 was wondering it i can substitute like coconut or almond flour ?? for the flaxseed meal what do u think ??
Robert says
Thank you for this recipe! One question though... Xanthan Gum? Could you replace that with chia seed?
Alan Murphy says
I have made this bread alot. There is one issue I get, despite it being the best keto receipe I have had, mine tends to stay a little moist. I have even done extra bake for an hour meaning my bread is in for 4 hours. It is still moist, and if you squidge it, you can hear it. Any ideas? Also, if i toast it, it doesn't have toast texture, it just stays soft but darkens.
Sarah Penrod says
It's just kind of how it works to get something that's under 5g of carbs.
Pam anderson says
This recipe is phenomenal. It's helping me do keto!
Suzanne says
Hello - Can't wait to try this. Can you substitute real sugar instead of the xylitol?
Sarah Penrod says
I would recommend a keto sweetener. This recipe is designed for alternative sugars.
Lisa says
I did bake this in the oven with Swerve. Proofed the yeast and baked at 375 for 45 minutes. I want to try adding sunflower seeds and pepitas like Aldi's bread. Do you know how I could do this? It was delicious! I just want to get some extra fats and fiber. I had it with butter, peanut butter and homemade strawberry jelly, chicken salad, and grilled cheese!
Ed Kraszewski says
Hi, Lisa.
I just made this bread following the recipe and it came out ok. What I didn’t like is the “wonder bread” texture. I am addressing you because I think I might try baking it in the oven instead of the bread machine. Is there any way that you know of to make this bread more “crusty?”
Blair says
Humidity at the start of baking will make the bread crustier. If you have a wide pot big enough to put over the pan, or I use a round creuset pan and cover for first 10 min.
Kim says
how much swerve did u use by any chance i dont keep xylitol in my house do to my fur babies
Tracey says
You can use anywhere between 0 and 4 tablespoons of powdered Swerve. I used 2 tablespoons on my first batch and 3 the next. Didn’t notice a difference so I will probably stay with 2 in the future.
Cindy Burelle says
Once the dough rises, I brush an eggwash over the dough (1 beaten egg and 1 Tbsp of water beaten together). Then you can add whatever you want to the top of the loaf. I usually add sesame seeds and poppy seeds.
Dawn says
Low carb setting on my breadmaker is almost 5 hours.
Julia says
Hi Sarah,
I tried this recipe today. I had to buy the wheat gluten online and kinda an unknown brand as I can't get Bob Miller. I live in Singapore and no one stock Bob Miller wheat gluten anymore, apparently it is discontinued? The bread came out all right, but a bit too dry. I also noticed that it smells of the wheat gluten, I have never use or try wheat gluten. Is it supposed to be like that? The smell of the wheat gluten is quite strong
Sarah Penrod says
Hi Julia, I'm not sure what fragrance you're referring to but to me it just smells like wheat bread. I will research the vital wheat gluten and report back!
Julia says
Hi Sarah,
Thank you for the reply. I'm making another loaf, still in the machine as of now. My colleague likes it and asked me to make a loaf for him. While preparing the ingredients, I found that the smell is actually from the oat fiber. I use NuNaturals brand as that is the only brand I can get and has to buy online. I also found that when I toast the bread only the edges get crispy but not the rest of the bread. Is that how it is? Thank you
Rachel says
Hi Julia -
I have this experience with toasting also, and I also notice the oat fiber smell. The smell of the bread is actually the thing I like least about it. I have been tweaking the recipe and hope, eventually, to get something that smells and toasts like regular bread. Maybe it never will! But I'm trying.
Mary Lynch says
Bobs Red Mill is the company.
Anne says
I have a low carb/ gluten free setting on my bread machine would it be better to use or not Thank's....Anne
Sarah Penrod says
I never have. I'm not exactly sure what it would do differently other than mix for a shorter amount of time because the dough doesn't have to develop gluten. I wouldn't worry about it and just use the standard cycle. Hope this helps! 🙂
Lisa A Milne says
What can I use in place of the xyitol? I don't use it because I have a fur baby ???????????? I have erythritol, stevia and monk fruit drops. Thanks ????
Lisa
Sarah Penrod says
erythritol or monkfruit is fine.
Rebecca Collis says
Does this bread recipe actually need the sweetener? Like Lisa above, I will not have xylitol in my house (such a small amount will kill a dog), but I never used much sugar to make regular bread,so I'm wondering if I can use less than 1\4 cup.
THY says
powdered or granular?
Sarah Penrod says
granular
Dani says
Inulin will both feed the yeast and provide fiber, without increasing carbs. About 2-3 Tbsp should do it.
Ed says
When you refer to the standard cycle, are you saying to use the white bread cycle or the wheat bread cycle? My machine has both.
Sarah Penrod says
white or basic setting
Corinne Burke says
I made this bread and its fantastic! I made a couple of substitutions and eliminated the eggs and it turned out great. Thank you for shari g this recipe because it truly is the best keto bread I've made.
Barb Smoke says
Hello 🙂 Did you substitute the eggs or did you just leave them out? I was also thinking of leaving out the sweetener but I don't know how this would affect the bread. I agree that it's the best keto bread recipe I've tried, but I think it has a bit of an eggy taste.
Julie Abraham says
Fantastic bread!! I followed the recipe exactly as written with little “t’s” ???? big “T’s” and it was perfect. I have tried many low carb recipes which left me with literally a bad taste in my mouth. This bread will be my go-to bread from now on. I can’t wait for your sweet bread recipe! Thank you.
Sarah Penrod says
Glad you enjoyed it!
Jim Pratt says
The bread is fantastic, unbelievable texture and taste ... easy to make, although some ingredients were hard to find. The recipe says 3 carbs per slice, which is great ... I would like to know how many calories are in each slice as well ... it would be very helpful ... thanks
yve says
Read the recipe above. Calories per slice (1/16 of loaf) are clearly stated.
Karly says
Seriously, the best low carb bread ever!
It’s REAL bread!
Cannot thank you enough!
I feel a loaf of cinnamon raisin in my near future!
And French toast!!!
You’ve revolutionized my life!
Olive Hammett says
This bread is so good even my none keto family loves it.
I was wondering how to change this recipe for biscuits? Anybody got any ideas ?
Johanna says
This was delicious, thank you for the recipe. I'd like to double check though.
Sue says
Hi Sarah, may I know if there is any substitute for the Oat Fiber? Thanks
Sarah Penrod says
Hi Sue, You can all of the ingredients on Amazon, including the Oat Fiber. I would try that before changing the recipe because it will change the fiber content, and thus change the carb counts of a serving. Here is the one we use --> https://amzn.to/30dY3W1
Carrie Neyland says
Do you know what I would change to make without a bread machine? And 0.25 cup xylitol-- does that make it sweet?
Janet says
Hi thanks for this recipe! Yay! Finally a yummy low carb bread!
I didn't have oat fibre so used oat bran instead. Also substituted the xylitol for erythritol because I have dogs and don't want to risk having xylitol in my baking. Also I used the low carb setting which takes longer but kneads the dough a bit more often throughout. This is fantastic bread!!
Sarah Penrod says
Happy to hear you enjoyed it Janet!
christina westpfahl says
I've done this bread now 3 or 4 times it was always great...
Kathy says
I Just made the bread.It is i the breadmaker nlw.Was just wondering what is the best way to store it?
Sarah Penrod says
I store it in the refrigerator. This keeps it fresh and it is a toaster friendly bread if you need to warm it up quick!
Janice says
I have it in the bread maker now. I am hoping it tarts as good as it smells.
How can I print the recipe?
Sarah Penrod says
Hi Janice, there is a "print recipe button" right under "3g per slice".
Betty says
Hi I made the bread and it’s awesome! I see carbs listed as 13 on the recipe? I thought I read on the blog 3 carbs per slice?
glenn says
I just made this bread.... so tasty, so easy to make! Came out perfect. Great taste, great chew. Yum!
Sarah Penrod says
Glad to hear that Glenn!
Carrie L Stokes says
How do I make this as a cinnamon raisin bread but keep low carb, which I need as I've had bariatric surgery?
Sarah Penrod says
Raisins are not low carb. You could do a cinnamon swirl version.
Kathleen G Babcock says
Finally a bread that is a bread, smells great, tastes great and just love everything about it. Thanks for this recipe, I was beginning to think I would never have bread again. So Yummy.
Kimberly P Plumlee says
The yeast is listed as a wet ingredient. Do you prepare the yeast according to the package directions? ie 1/4 cup warm water and a teaspoon of sugar?
Eric says
Just pull mine out of the bread maker. Went with Monkfruit as the sweetener. It tastes wonderful, like a combination of wheat and sour dough bread. Texture is nice, with the medium setting for the crust giving it a bit of crunch. Will try a lighter crust next time.
Kim McBeath says
How can I substitute the xylitol? We have fur-family and don’t allow this in the house.
Sarah Penrod says
Any alternatuve sugar.
Fran says
Hi,
I have recently started on Keto. Trying to find a loaf of bread that has a pleasant taste is
most frustrating. Your recipe looks very interesting. Is there some way to remove the gluten OR reduce the gluten, using some other ingredient such as protein powder?
Kathy J says
Can I just this bread machine recipe for mixing, kneading and rising in my bread machine, and then transfer it to another pan to bake in the oven? Thank you!
Sarah Penrod says
Yes, you can.
Jim says
I have tried other low-carb recipes to horrible results. I used a Sunbeam bread maker using the wheat bread setting for a 2-lb loaf and medium crust color. Next time I will do light crust.
It tastes great, a bit chewy, but that's okay. I don't expect it to be 100% like wonderbread.
The only problem that I've had so far with it is that when I try to toast it, it's simply gets nice and moist and soft and fluffy, then burns. Hard to get that perfect in between toast.
The rest of the issues come from having a sunbeam bread maker. The shape is awkward for my slicer, and the kneading blade puts a huge hole in the bottom of the loaf. But I don't think there's anything you can do about that.
Overall, 4.5 out of 5!
Sharon says
I take my blades out just after kneeling...no holes!!!
Sarah Penrod says
That is SO SMART!
John says
Yes that’s exactly what I do. Works great.
Jim says
I'm back. Maybe someone can answer, or maybe I'm too far down the comment list now. We shall see.
First, ALWAYS use GOLDEN Flax!! Brown flax just doesn't rise and doesn't have the best flavor for the recipe. It was an accident because it was cheapest on Amazon. My bad.
Second, no matter what I seem to do, I find myself contending with a collapsed loaf. Initially it was with the brown flax. Fixed that problem. Then it was old yeast. Fixed that problem. Now, I get a nice dome, but the SIDES cave in. So frustrating! I'll start by slightly reducing the water and slightly increasing the Vital Wheat Gluten. Any other suggestions?
BTW, Sarah, I love the double paddle breadmaker you use. Unfortunately, it's super expensive and hard to find any more. But I love that it finishes with a loaf that looks like a loaf rather than a European milestone.
Oh, and Sharon - thanks for the info on removing the blades. I'll have to find out when in the production the time to do that is. Thanks for the tip!
Debbie says
@Jim, Hi Jim mine does the same and after some research I learned that it is apparently common in low carb bread to do that. I guess the pics that people show are before that happens LOL. I really don't care any more as long as it tastes good. If you find a cure pls let me know.
Ikra says
This low-carb bread machine recipe is a total game-changer! It's a perfect option for people looking for a healthier alternative. Give it a try!
Tabitha Johnson says
I loved it! I used monk fruit as it is 1:1 for sugar also. Thanks for this!
Renee says
Hello,
Just a friendly suggestion from a person stumbling on this recipe: it would be nice if for clarity’s sake you specified teaspoons vs tablespoons, instead of just writing “t” or “T”. With baking it’s always best to be extra clear. Thanks
Renee says
Also, the recipe turned out well. I was surprised with the texture. I used allulose instead of xylitol and only had one egg so I substituted the second one for something I googled (water, baking powder, oil). It rose to the top but still ended up coming out fine-almost an old fashioned sandwich bread type look. The taste is pretty good-not perfect, but what can you do with keto. Thanks!
Susan says
This is the best! I have the same bread machine and it came out perfect. I have tried other ketobread recipes and they come out more like cake than bread. I used monkfruit sweetener instead of xylitol (I have 3 dogs so I avoid xylitol) and still the best keto bread! My husband even likes it! Thanks so much!
Marilyn says
Hi Sarah, AND Renee, I couldn’t find where to add a comment, so I’m borrowing this area to ask my question. Why does it take five hours to make? The bread regular setting on my Zo says 3+ hours. Thank you!
Tom boehm says
Don’t understand the conflict. Can you please offer a little more info . Basic loaves 3 hours but your picture shows a wheat setting at 3:35 minutes on a wheat setting and then in this response you are saying 5 hours. Are you setting an 1 1/2 hour delay or additional rising time?
Sarah Penrod says
All I do is the standard cycle on my bread machine. 5 hours comes from the machine doing the whole process. It mixes, rises, the machine pauses to preheat, it bakes, and then the machine cools the bread. So, it's closer to 5 hours, though most of the time you aren't required to be in the kitchen because the bread machine is doing the work. Hope this helps! 🙂
Sarah Penrod says
Hi Renee, I did a quick study of this issue and cannot find any cookbook or culinary textbook that doesn't use the lowercase "t" for teaspoon, and "T" for tablespoon. I also checked with several other cookbook authors who have cookbooks published in different countries and they too have only used "t" and "T". Anywho, I think you are safe to assume in 99% of blogs that little t is teaspoon, and big T is tablespoon. This blog is actually going to be moving forward with using weight measurements in the future so we will list ingredients by weight. Thanks for stopping by and glad you liked the recipe! 🙂
Jessica Zitzow says
Can you bake this in the oven ? If so what temp and for how long
LiRpA says
Yes, I would also be interested in some steps to convert to baking in regular ole oven, please!
Janet says
Hi thanks for this recipe! Yay! Finally a yummy low carb bread!
I didn't have oat fibre so used oat bran instead. Also substituted the xylitol for erythritol because I have dogs and don't want to risk having xylitol in my baking. Also I used the low carb setting which takes longer but kneads the dough a bit more often throughout. This is fantastic bread!!
GRae says
This bread is awesome. For those of you who like waffles, but not into labor intensive recipes, try this: First of all I added 3/4 cup chopped walnuts to my bread prior to baking in the bread machine.
Mix two eggs with two or three teaspoons of cinnamon and a sprinkle of your sugar substitute. Place thick slice of bread into mixture to soak (like French toast). Place bread in preheated waffle maker to cook. Top with sugar free syrup, fruit, preserves or any other favorite topping. DELISH!
Carol says
Can psyllium husk powder be used in place of the the xantham gum?
Sarah Penrod says
I've never tried psyllium as a thickener so I wouldn't know. If you try it let us know how it worked out for you.
Betty says
I had been searching for a low-carb bread recipe for some time. I really don't like the taste (or maybe it's the texture) of almond flour, so I was thrilled when I saw that your recipe is made without almond flour -- and, better yet, can be done in my bread machine. I finally got all the ingredients I needed and tried it today. It rose so much that it touched the top of the bread machine, but I can live with that. When it came out of the machine, it was a lovely loaf, and the texture of the bread looks great. The taste is actually pretty good, except for the gumminess from the xanthan gum. Can I use less xanthan gum next time? I'd also like to add a bit more honey. Will that hurt anything? I really want to make this my go-to bread, so I want to get it just right for my tastes.
Sarah Penrod says
Hi Betty, if you change the amount of honey you will raise the carb count, so I would just keep that in mind as you create your recipe. I use a great carb counting app called carb manager which does the nutrition on my recipes. You can use that to test how many carbs you are adding to your recipe if you change the formula. I would not reduce the xanthan gum because it thickens and stabilizes the dough. Happy cooking! - Sarah
John says
I see each slice has 3 net carbs. That is awesome. Thank you so much from Georgia!!
Carlyn says
I am truly amazed by how perfect this bread is! I was skeptical because EVERY low carb bread recipe I have tried has been TERRIBLE! Thanks to you and your husband for this recipe. I feel like you have just changed my life! You mentioned you have tried some low carb pastas you like. Can you recommend some of them? Thanks!
Sarah Penrod says
Hi Carlyn, we buy from the low carb bread company out of California! They make pastas as well. They aren't quite as good as the real thing but they do in a pinch!
Dolly says
This bread was great. I wonder what your suggestions would be to make a cheese bread....either with grated parm or small chunks of cheddar
Sienna Pascarella says
Thank you for this phenomenal recipe!! When you say, “start the bread on a regular cycle, nothing fancy” do you mean I should bake on a white bread setting, or whole wheat bread setting, or other? I, too, have a zojirushii bread maker. Thank you for your help!!!
Sarah Penrod says
Just the white bread setting is all that is needed! 🙂
Jim H. says
Tried this and liked it but had a problem.
It didn't rise very much (about 3 inches) - which happens virtually every time I try to do a low carb bread. I know it's not my yeast, because I used the same yeast 3-pack on a traditional white bread recipe (2) days prior and it rose just fine. Any idea why? (I use a Breville bread machine).
Also - do you have the full nutritional info for a slice? I know the net carbs but couldn't find any other info.
Thanks!
Sarah Penrod says
Hi Jim, you can see how I have input the recipe on the carb manager app/website. It will give you some nutritional details and let you make your own adjustments. For me the bread rises ok but it will never rise as good as white flour bread. I like this recipe because it remains soft and pillowy while still keeping the carb counts I need!
Jan says
Hi Sarah Just a note on the rising problems using the 3 pack of Felischmann's yeast. They are only 2 1/4 teaspoons each and you have to open the second packet to get a full Tablespoon in your recipe. Maybe Jim H is only using 1 packet?
Donna says
Make the bread on dough cycle and then place in loaf pan. Cover the dough and place in your oven with lite on. It take time to rise. Patience. The bake in oven.
Jessica Zitzow says
What temp did you bake it and for how long ? Tysm Jess
Cindy says
I set mine on 2 lbs med
Jim says
Hi Jim - The biggest thing I noticed when I was having trouble was that I used brown flax rather than golden flax.
Tracy says
This recipe is so delicious! We make it a least once a week! My husband loves it and he’s the biggest critic! I’ve let people eat it that aren’t Keto and low carb and they can’t believe how good it is!
Sarah Penrod says
Yay! That makes us happy. I'm making some today as well. 🙂
Burgundy says
Fabulous recipe! My hubby is keto and I am vegan... So I veganized it, now we can both enjoy it. I used a keto maple syrup, egg replacement and vegan butter... I won't use another recipe! Thank You guys!!
Indira says
@Burgundy,
Could you, please, share the name (or kind) of the egg replacer you used? I have a daughter with an egg allergy. Thanks in advance!
Kimberly says
I made this with instanst yeast becasue that is what I had. I changed NOTHING els. It was and is perfect. All of the picky picky picky bread eaters in the house love it. Winner!
Tori says
I see the net carbs but can you provide the total carbs? Thanks!
Martin Fox says
yep- it's a winner. The KETO dieters in our household called this bread a world changer. I'm not KETO and I love it. Good job, Urban Cowgirl.
Sarah Penrod says
Glad to hear it worked out for your family!
Ginger says
Wow---best Keto bread recipe i have come across! I do not like almond flour so this one is a winner! I have wasted so many ingredients trying to find the perfect recipe. I have an inexpensive bread machine and it worked great. I ordered the Zojirushi so that i could make several loaves at a time. Wondering if this recipe can be modified to make a keto sweet bread? Cinnamon bread would be awesome or perhaps banana bread or other type breads or pies or any other deserts.
Sarah Penrod says
We're working on a sweet dough version right now! We have been able to increase the keto sweeteners and add cinnamon. Unfortunately real banana has too many carbs to be added, but you can use a banana extract. (Although does banana flavoring ever really taste like banana?) For extracts we have tried pumpkin and blueberry with good results so far. You can also check out these Keto flavorings for your experiments... https://amzn.to/2xqcYBW
BC says
The funny thing is, banana flavoring really tastes like banana, just not the kind we have today. It tastes like the Gros Michel (also known as the "Big Mike") banana which was the main type of banana imported to the US up until the 1950s or so (except for a few small remote areas it has gone extinct from a fungus infection called Panama Disease).
What is in the stores now is the Cavendish banana, which has a lot less isoamyl acetate (the chemical that gives the artificial banana flavoring its taste is actually in the fruit) than the Big Mike did.
I have not tried the low carb bread recipe yet, it will probably take a few weeks to get some of the ingredients, but it is one I definitely plan on trying.
Sarah Penrod says
That is all fascinating! I am going to look more into my banana flavorings. Thanks for the info! - Sarah
ML says
Made this today in my new Cuisinart bread machine using the white bread and light crust setting and it turned out great! I did not have a xylitol so I used Lakanto monk fruit/erythritol blend. Thank you for the awesome recipe!
Mary says
Can I substitute flaxseed for flaxseed meal?
Sarah Penrod says
You can but you need to put it in a food processor and grind it. Flaxseed meal is ground flaxseed and it is milled very smooth. You can also get flaxseed meal right here... https://amzn.to/3b6gcct
michael betzler says
it great bread but I think a little less gluten a bit to chewy
Sarah Penrod says
Thanks for the feedback Michael
Julie says
I made this bread last night and it is so good! Best Keto bread I’ve made and I have made a lot the past few years! It was so nice to have toast with our eggs this morning! My critical Cowboy loves it too! Thanks so much for a great recipe, it really is a game changer for us!
Scott says
I made this and it came out wonderful! I wonder if it would be possible to reduce the Vital Wheat Gluten by a half cup and increase the Oat fiber by a half cup to make it even lower in carbs?
Sarah Penrod says
Hi Scott, That is not something we have tried, but if you do give it a try will you come back and let others know how it went? I'll share that with my husband and see if he can make it work when he is experimenting with his next batch. 🙂
Lua says
My loaf turned out horrendous. It rose SO much the top blew up like a muffin top and wasn't cooked. I will try again tomorrow and cut the recipe in half?
Sarah Penrod says
Do you know what size your bread machine is? This is for a large bread machine, 2 lb. loaf. It's bigger than my original bread machine I had before culinary school. You can try cutting the recipe in half but usually we use baker's percentages to reduce recipes. I would have to look at this recipe closer to redesign it for a 1 lb. machine. I'll see what I can do. 🙂
Vicki says
Have you been able to figure out how to make this recipe in a smaller machine? I have the same brand but it's an old one; it makes loaves that are 1 to 1.5 lbs. Thank you for this recipe. I am so looking forward to trying it.
Nan Klein says
This bread machine bread recipe has yielded perfect loaves many times. To have some variety, I am wondering if you can add different herbs or seasonings, and, if so, when in the bread making process, can you add different seasonings?
Sarah Penrod says
Hi Nan, add them in at the beginning with your dry ingredients. 🙂
Brooke Flores says
Hi! Just made my first loaf and it is delicious. How do I know how big my slice should be? Is there a certain weight?
Sarah Penrod says
I get about 16 slices out of a loaf. Slice with a serrated knife. Hope that helps!
Sally Adamcik says
I made this bread for the 2nd time today. It doesn't rise much for me, but the taste and texture are fantastic. Do you ever have to add more dry ingredients to the kneading cycle, so the dough doesn't stick to the sides of the bowl? Or, does it not matter if the dough forms a ball while it knead's? Both times it has been very sticky and will only form a ball if a use over 1/2 cup more oat fiber. Should I decrease water, increase dry ingredients, or not worry about it.
Thanks for your help.
Sarah Penrod says
Hi Sally, it's a sticky dough because it's not a standard flour to water dough. I think many people are expecting the same lift as standard bread dough, but this doesn't happen because there is no gluten to hold in air, so you create air within the formula. I don't add additional ingredients when it sticks to the sides because I don't want to recalculate my macros. Depending on the humidity in the air where you live, changes in dough consistency naturally happen. That's why it's wonderful to bake bread on a rainy, humid day! 🙂 I would stick with the recipe but fine-tune it to your needs. If you want to add a dash more of the dry ingredients, give it a try but remember your carb and macronutrient counts will vary according to your changes. I hope this helps! - Sarah
Lisa Torpe says
Best bread EVER!!! Got macros?
Sarah Penrod says
I put all my recipes into the carb manager app because that's what we use to track our macros! This one is hard because it won't calculate that the honey is eaten by the yeast and changed into CO2. It tries to count the honey as a carb but we all know that is not accurate!!
Cindy Garza says
Hello sarah... 🙂 thank you for your wonderful bread machine recipe. Can't wait to try it. Question, can I use physillium husk for the fiber, or does it have to be oat fiber?.. also can I use a "bead machine" yeasr?.. with these, (not the traditional ueast), one does put on top of the ingredients..lol. just sayin because my traditional bread recipes say to put dry yeast on top and not touching wet ingredients..lol. thank you Sarah. [email protected]
Sarah Penrod says
Hi Cindy, I have never tried the psyllium husk so I can't speak to that. If you give it a shot, let us know how it comes out for you! I have some in the pantry I might get around to trying out. Please use only active dry yeast for this recipe and put it in exactly as stated in the recipe.
Cynthia Buck says
Is this recipe for a 2 lb loaf? If so,
Could I divide
The recipe in half and make a one lb
Loaf?
Sarah Penrod says
Hi Cynthia,
You could try and let us know if it works out for you. I have mixed success with halving recipes down the middle but whatever comes out is usually fine and just needs a tweak here or there. I'm trying to make a half batch of this right now for 1 lb machines since that seems to be a common question.
CarolAnn Peters says
I got a bread machine for Christmas and I have made a ton of bread machine low card breads (most failed) and at least half tasted okay but the consistency was rubbery. UNTIL today! I made this recipe and it really is Da Bomb! I'm printing this one and locking in my safe (JK) so I can use it as my go-to recipe. Now PLEASE create a low carb sweet bread recipe that I can made in my bread machine, pretty please with sugar on top 😉
Sarah Penrod says
Thanks Carol! We will get to working on that! I hate those cheese breads that they make into cinnamon rolls. They never ever look like the picture to me! 🙂
Myrna says
Tried it twice and couldn’t get it to rise. Tested the yeast to make sure it was active and it was, so not sure what happened.
Sarah Penrod says
Yeast needs warmth, a little sugar (honey), and time to convert sugar to gas. Is it very cold where you live? Is there a warmer place you can put the rising dough where it will be warm and cozy? 😛 Otherwise, it's hard for me to say what's going on here. I'd love to help you troubleshoot this Myrna! Let us know!
Cathie says
Urban Cowgirl: I have made this bread 5 times now. The first 3 times it turned out wonderful and I thought I had the perfect keto bread. The 4th and 5th time ....flops! Very sticky, no rise and inedible. NOTHING I used was any different. All items at room temp and in proper order. Any ideas? I am about ready to chuck the bread machine in the dumpster. Help!!!!
Sarah Penrod says
I think you should buy fresh yeast and try again. Winter is a weird time to make bread dough. Is it cold in your kitchen? Something changed and I bet it was the temperature in the kitchen or your yeast might need replacing! 🙂 Hope this helps Cathie. Let us know specifics and we will try to help you figure it out! - Sarah
April says
My bread exploded out of the bread machine with about 40 minutes left. I measured carefully and it is a 2 pound loaf machine.
I just wondered if you had any suggestions?
Sarah Penrod says
Wow April, I have never heard of that! In fact, several people have commented that the recipe worked many times and all of the sudden the yeast is not rising for them. When things like this happen, I always assume it's my yeast that needs to be replaced. Luckily, yeast is cheap! Please make sure you are always using the exact type of yeast as stated in the recipe (bread machine versus standard). Also, if you are keeping it very warm in your home for the Winter you might consider adjusting the temperature. Ideal rising temperatures are 78-90 degrees. Hope this helps! Please let us know. 🙂 -Sarah
Connie says
Hi Amy,
besides the honey what is needed for the yeast...do I need to add the sugar (monk fruit, erythritol etc) at all?? The bread is fantastic but I don't like the sweetness of it. I would skip the "sugar" at all.....
Thanks Connie
Paula Gunn says
Made it today and its wonderful. question..it was spongy and just wondering I didn't have the sugar substitute so I used Spenda...would that make a difference? Than you for sharing..I had to force myself to stop at 2 slices
Sarah Penrod says
I'm so glad to know that you can use Splenda! This bread is a little spongy but I have always found that to be better than the dry keto breads out there. Have you tried toasting it? It's lovely toasted and the texture is closer to toasted bread than any other low carb bread.
Tracey A Duncan says
This bread turned out wonderful! A real blessing! I only made one substitution for the oat fiber (used oats milled into flour). The taste and texture is perfect. Thanks so much!! ❤️
wandercreek says
I'll say it again since my first comment about this went unpublished...the credit for this recipe should go to the original creator. It was developed by Deidre of Deidre's Kitchen on YouTube. This is Deidre's "For Real" Low Carb Bread. Other people's hard work should be credited. It's the decent thing to do.
Sarah Penrod says
Hi Wandercreek, I do not see any comments here that went unpublished from you, and I do not have any comments in my spam folder for you either. I am not aware of Deidre or her Youtube channel, as my husband said he based this recipe off of a male blogger's keto bread recipe and changed out the erythritol that he found unpleasant. Since, researching this, I have found this recipe posted around the internet with many different people claiming to be the creator, (which is the problem with recipes). This has even happened to me several times and it's extremely frustrating. I'm going to leave your comment because I think that people searching for low carb bread would be interested in her youtube channel and Deidre's low carb recipes. Thank you and have a great night. 🙂
Paula Gunn says
With the internet where people can literally pretend to be someone else, how could anyone know who the "creator" is for sure..all I know is its miracle bread and am thankful to have the recipe 🙂
Sarah Penrod says
Thanks Paula. 🙂
Karen says
What kind of changes would need to be made to bake this in a regular oven?
Lisa says
I proofed the yeast let it rise for an hour and baked at 375 for 45 minutes.
Scott says
Awesome bread!! My wife and I have now it twice and it’s come out great. No more store bought low carb bread for like 10.00 a loaf. Thanks for the recipe.
Sarah Penrod says
Were glad to help Scott!!
Jan A Yopp says
After trying so many low car bread machine breads, I had nearly given up on making a bread that would actually taste good and have a good moist texture. Other recipes had tough crust that made digestion difficult.
Well today we tried this recipe and it was awesome in every way. It is the best bread...even better than the low carb breads that are so expensive at the grocery stores. I was totally impressed!
Gale says
Wonderful recipe , is great tasting, and looks delicious too!
Gale says
Tried this recipe today and it turned out excellent!!! Perfect and taste better than any keto breads I have tried before.... LOVE
Sarah Penrod says
YAY!! Happy to hear that!!
Laura says
Mine was good but I think the yeast was off it took the lid off my machine so I will adjust. Still surprisingly good. I used monk fruit sweetener with mine.
Maureen says
Do you know if this recipe would work in my bread machine that has a low carb setting?
Sarah Penrod says
I think you can just use the regular setting and you should be fine!
Mari says
There is one bakery that makes awesome low carb breads, pretzels, bagels, and muffins. In League City, Tx (south of Houston). Marina’s Bakery
Sarah Penrod says
Well that is wonderful! I wish I could buy keto bread from someone around here! 🙂
Cathy says
Hi there ,
I made this recipe for three or four times and it turned out great. Now it’s very airy and I can barely cut the loaf. Not sure what happened
Mark Geiser says
Okay. I am a Diabetic. Have tried numerous "Keto" breads. Yuck! They all have the texture of sawdust and taste like eggs. One made me gag! Came across your bread machine recipe and gave it a reluctant shot. It is fantastic! Very moist and chewy (which I like) and tastes good. My son and I made sandwiches this week with it and this morning I made my wife and I fried egg sandwich. Thank you so much Mark
Sarah Penrod says
Hi Mark!
Glad to hear that you liked it! We LOVE IT made into french toast with sugar free maple syrup! Its such a treat! - Sarah
Cathie says
Wondering about trying a different sweetener. Xylitol is HIGHLY toxic to dogs and while I would never feed bread to my furbabies, I don't want to take the chance of them finding a morsel to try. Maybe erythritol?????
Sarah Penrod says
Hi Cathie, I can whip up a batch with erythritol and give that a try. We make this bread all the time. The issue with erythritol is it has some crystallization issues that xylitol hasn't had for us. Let me put my elves on it! 😛 - Sarah
Sunny says
Hi Sarah,
I just tried your recipe with Swerve sugar replacement instead of xylitol and it came out perfect!
Sarah Penrod says
That is so great! Happy to hear that worked for you Sunny! 🙂
Joan says
I would really like to try this with allulose like Skinny Monk allulose/monk fruit combo. Any ideas on how to adjust it?
Sarah Penrod says
Try it as is! I love monk fruit sweetener. I don't think you need to change the recipe much, so I would try it once and see what happens. Likely, it will be fine and if it isn't I can help you on Instagram if you send me a picture. I am @UrbanCowgirl.
Ann says
Every bread machine has it's own order to add ingredients, but the one constant is that the yeast is never next to the wet ingredients! Your hubby gets the win on this one. I'm going to get the things I need for this and try it today! Thanks!
Sarah Penrod says
I know! He really impressed me with this recipe. 🙂
Sheri H Tomlinson says
Have you ever tried stopping at the dough stage and making rolls?
Sarah Penrod says
I have not. Did you try that? I would love to know if I could make hamburger rolls with this dough. Might have to try it next!! 🙂 - Sarah
Amy says
I absolutely loved this bread but it came out a little spongey. Could you leave out the xantham gum? Just wondering what you think before I try.
Also maybe need a larger capacity machine as the bread pressed against the top of the machine. Still tasted great!
Sarah Penrod says
Hi Amy,
I like to toast my bread and it's not quite as spongy. I prefer a little spongy to the dry keto bread they sell online. If you try leaving the xanthan gum out, let us know if that works for you. It's included as a binder.
Regina says
Sorry rating is 5 not 1