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You are here: Home / Popular / Low Carb / Low Carb Bread Machine Recipe

Low Carb Bread Machine Recipe

September 28, 2019 //  by Sarah Penrod//  148 Comments

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Low Carb Bread on a plate with butter

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.

A loaf of keto bread made in the bread machine

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.)

Keto bread ingredients in the bread machine

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…

A bag of Anthony's Oat Fiber

Bob’s Golden Flaxseed Meal. Pour it all in the bowl…

A bowl of various dry ingredients for low carb bread

Bob’s Vital Wheat Gluten..

Bob's Red Mill Vital Wheat Gluten being scooped out

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!

The bread machine bowl full of butter and wet ingredients

Pour the dry ingredients on top of the wet. Then pour the yeast on top.

The bowl of the bread machine with all ingredients added

And set the bread machine to standard bread. Nothin fancy!

Our bread machine set to basic loaf

Then you literally go about your day because there is nothing left to do! 

5 or so hours later… TA DA!

A delicious slice of low carb bread

And one more beauty shot because COME ON…

A photo of the whole loaf of low carb bread

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!

Here is the Low Carb Bread Machine Recipe

If you make it, tag @UrbanCowgirl on Instagram!

We’d love to see how it works for you!

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

Buttered Low Carb Bread Recipe

Low Carb Bread Machine Recipe

Yield: 1 loaf of bread

This low carb bread is just 3g net carbs per slice, with all the flavor and texture of real bread. It makes great toast, french toast, and sandwiches. You can even use it as a base for cheese bread, cinnamon bread, and flavored keto breads.

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

  1. In a bowl, combine all the dry ingredients and whisk well to combine.
  2. In your bread machine bowl, add all of the wet ingredients, besides the yeast.
  3. Add the dry ingredients on top. Then pour in the yeast.
  4. Close the machine and start the bread machine on the regular setting.

Notes

A Note About Honey: The honey in this recipe exists to feed the yeast, which must have a food source in order to activate and leaven the bread. The honey is calculated into the carb count, but only trace amounts of it remain in the final loaf.

Nutrition Information:
Yield: 16 Serving Size: 16
Amount Per Serving: Calories: 155Total Fat: 5gSaturated Fat: 2gCholesterol: 25mgSodium: 202mgCarbohydrates: 14gSugar: 1gProtein: 13g
© Sarah Penrod
Category: Low Carb

 

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Category: Breakfast, Low CarbTag: bread, keto, low carb

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sarah

ABOUT SARAH

Hey there! I’m Sarah Penrod, a 7th generation Texan, private chef, and cookbook author based in Dallas/Fort Worth! Whether you found me on Good Morning Texas, Hallmark Home and Family, Food Network, Youtube, Great Day with Rachel Ray, or somewhere on the web, I am very happy to meet you! Read more...

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Reader Interactions

Comments

  1. Shannon

    February 12, 2021 at 5:56 pm

    Thanks for the recipe. For a store bought low carb bread that is soft and yummy, Braum’s low carb bread is perfect!

    Reply
    • Sarah Penrod

      February 17, 2021 at 6:42 pm

      We love the Braum’s bread!

      Reply
  2. Rebecca Collis

    January 29, 2021 at 6:26 pm

    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.

    Reply
  3. Teri

    January 23, 2021 at 7:20 am

    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!

    Reply
  4. Gail Mapham

    January 10, 2021 at 8:14 am

    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 πŸ˜€πŸ˜€

    Reply
  5. Robert

    December 12, 2020 at 11:51 am

    Thank you for this recipe! One question though… Xanthan Gum? Could you replace that with chia seed?

    Reply
  6. Lisa

    October 14, 2020 at 9:02 pm

    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!

    Reply
    • Ed Kraszewski

      December 9, 2020 at 3:06 pm

      Hi, Lisa.
      I just made this bread following the recipe and it came out ok. What I didn’t like is the β€œwonder 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 β€œcrusty?”

      Reply
    • Kim

      December 19, 2020 at 2:23 am

      how much swerve did u use by any chance i dont keep xylitol in my house do to my fur babies

      Reply
      • Tracey

        February 3, 2021 at 1:17 pm

        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.

        Reply
    • Cindy Burelle

      January 9, 2021 at 1:48 pm

      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.

      Reply
  7. Julia

    September 27, 2020 at 3:30 am

    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

    Reply
    • Sarah Penrod

      September 29, 2020 at 6:14 pm

      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!

      Reply
      • Julia

        October 3, 2020 at 8:26 pm

        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

        Reply
  8. Anne

    August 21, 2020 at 12:10 pm

    I have a low carb/ gluten free setting on my bread machine would it be better to use or not Thank’s….Anne

    Reply
    • Sarah Penrod

      September 9, 2020 at 9:20 pm

      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! πŸ™‚

      Reply
      • Lisa A Milne

        September 12, 2020 at 4:52 pm

        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

        Reply
        • Sarah Penrod

          September 16, 2020 at 12:50 pm

          erythritol or monkfruit is fine.

          Reply
          • Rebecca Collis

            January 25, 2021 at 5:14 pm

            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.

            Reply
    • Corinne Burke

      September 23, 2020 at 10:34 am

      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.

      Reply
      • Barb Smoke

        December 8, 2020 at 12:49 am

        Hello πŸ™‚ 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.

        Reply
  9. Julie Abraham

    August 17, 2020 at 8:52 pm

    Fantastic bread!! I followed the recipe exactly as written with little β€œt’s” πŸ˜† big β€œT’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.

    Reply
    • Sarah Penrod

      August 18, 2020 at 3:51 pm

      Glad you enjoyed it!

      Reply
  10. Jim Pratt

    August 6, 2020 at 8:21 am

    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

    Reply
  11. Karly

    August 1, 2020 at 4:18 pm

    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!

    Reply
  12. Olive Hammett

    July 26, 2020 at 6:45 am

    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 ?

    Reply
  13. Sue

    July 14, 2020 at 10:47 am

    Hi Sarah, may I know if there is any substitute for the Oat Fiber? Thanks

    Reply
    • Sarah Penrod

      July 14, 2020 at 2:39 pm

      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

      Reply
    • Janet

      September 14, 2020 at 10:27 pm

      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!!

      Reply
      • Sarah Penrod

        September 16, 2020 at 12:50 pm

        Happy to hear you enjoyed it Janet!

        Reply
  14. christina westpfahl

    July 5, 2020 at 7:44 am

    I’ve done this bread now 3 or 4 times it was always great…

    Reply
    • Kathy

      July 13, 2020 at 12:36 pm

      I Just made the bread.It is i the breadmaker nlw.Was just wondering what is the best way to store it?

      Reply
      • Sarah Penrod

        July 14, 2020 at 2:40 pm

        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!

        Reply
        • Janice

          September 3, 2020 at 6:00 pm

          I have it in the bread maker now. I am hoping it tarts as good as it smells.
          How can I print the recipe?

          Reply
          • Sarah Penrod

            September 9, 2020 at 9:15 pm

            Hi Janice, there is a “print recipe button” right under “3g per slice”.

            Reply
            • Betty

              November 12, 2020 at 8:47 am

              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?

              Reply
    • glenn

      July 14, 2020 at 8:27 am

      I just made this bread…. so tasty, so easy to make! Came out perfect. Great taste, great chew. Yum!

      Reply
      • Sarah Penrod

        July 14, 2020 at 2:39 pm

        Glad to hear that Glenn!

        Reply
  15. Kathleen G Babcock

    July 4, 2020 at 7:14 pm

    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.

    Reply
  16. Eric

    July 4, 2020 at 3:24 pm

    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.

    Reply
  17. Jim

    June 9, 2020 at 8:59 am

    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!

    Reply
    • Sharon

      July 29, 2020 at 3:52 pm

      I take my blades out just after kneeling…no holes!!!

      Reply
      • Sarah Penrod

        September 9, 2020 at 9:30 pm

        That is SO SMART!

        Reply
    • Jim

      January 14, 2021 at 2:04 pm

      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!

      Reply
  18. Tabitha Johnson

    May 31, 2020 at 6:07 am

    I loved it! I used monk fruit as it is 1:1 for sugar also. Thanks for this!

    Reply
  19. Renee

    May 27, 2020 at 11:01 pm

    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 β€œt” or β€œT”. With baking it’s always best to be extra clear. Thanks

    Reply
    • Renee

      May 28, 2020 at 12:15 am

      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!

      Reply
      • Susan

        June 4, 2020 at 8:45 am

        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!

        Reply
      • Marilyn

        July 8, 2020 at 3:22 pm

        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!

        Reply
        • Tom boehm

          August 19, 2020 at 10:35 pm

          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?

          Reply
          • Sarah Penrod

            September 9, 2020 at 9:27 pm

            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! πŸ™‚

            Reply
    • Sarah Penrod

      May 28, 2020 at 3:11 pm

      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! πŸ™‚

      Reply
  20. Jessica Zitzow

    May 27, 2020 at 12:56 pm

    Can you bake this in the oven ? If so what temp and for how long

    Reply
    • LiRpA

      May 30, 2020 at 12:48 am

      Yes, I would also be interested in some steps to convert to baking in regular ole oven, please!

      Reply
      • Janet

        September 14, 2020 at 10:31 pm

        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!!

        Reply
        • GRae

          September 27, 2020 at 1:50 pm

          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!

          Reply
  21. Betty

    May 20, 2020 at 9:30 pm

    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.

    Reply
    • Sarah Penrod

      May 25, 2020 at 11:04 am

      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

      Reply
  22. Carlyn

    May 18, 2020 at 2:23 pm

    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!

    Reply
    • Sarah Penrod

      May 22, 2020 at 4:44 pm

      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!

      Reply
  23. Dolly

    May 16, 2020 at 4:08 am

    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

    Reply
  24. Sienna Pascarella

    May 13, 2020 at 3:55 am

    Thank you for this phenomenal recipe!! When you say, β€œstart 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!!!

    Reply
    • Sarah Penrod

      May 14, 2020 at 10:35 am

      Just the white bread setting is all that is needed! πŸ™‚

      Reply
  25. Jim H.

    May 4, 2020 at 9:10 pm

    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!

    Reply
    • Sarah Penrod

      May 5, 2020 at 1:45 pm

      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!

      Reply
    • Donna

      May 14, 2020 at 11:34 pm

      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.

      Reply
      • Jessica Zitzow

        May 27, 2020 at 1:05 pm

        What temp did you bake it and for how long ? Tysm Jess

        Reply
    • Cindy

      May 21, 2020 at 9:30 pm

      I set mine on 2 lbs med

      Reply
    • Jim

      January 14, 2021 at 2:08 pm

      Hi Jim – The biggest thing I noticed when I was having trouble was that I used brown flax rather than golden flax.

      Reply
  26. Tracy

    May 3, 2020 at 11:22 am

    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!

    Reply
    • Sarah Penrod

      May 4, 2020 at 12:05 pm

      Yay! That makes us happy. I’m making some today as well. πŸ™‚

      Reply
  27. Burgundy

    April 29, 2020 at 10:04 am

    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!!

    Reply
    • Indira

      July 5, 2020 at 11:29 am

      @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!

      Reply
  28. Kimberly

    April 25, 2020 at 4:41 pm

    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!

    Reply
  29. Tori

    April 24, 2020 at 1:16 pm

    I see the net carbs but can you provide the total carbs? Thanks!

    Reply
  30. Martin Fox

    April 14, 2020 at 11:11 pm

    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.

    Reply
    • Sarah Penrod

      April 16, 2020 at 2:34 pm

      Glad to hear it worked out for your family!

      Reply
  31. Ginger

    April 11, 2020 at 10:10 am

    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.

    Reply
    • Sarah Penrod

      April 13, 2020 at 12:35 pm

      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

      Reply
      • BC

        June 18, 2020 at 4:02 am

        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.

        Reply
        • Sarah Penrod

          June 26, 2020 at 4:58 pm

          That is all fascinating! I am going to look more into my banana flavorings. Thanks for the info! – Sarah

          Reply
      • ML

        July 25, 2020 at 8:15 pm

        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!

        Reply
  32. Mary

    April 7, 2020 at 3:18 pm

    Can I substitute flaxseed for flaxseed meal?

    Reply
    • Sarah Penrod

      April 13, 2020 at 12:28 pm

      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

      Reply
  33. michael betzler

    April 5, 2020 at 10:10 pm

    it great bread but I think a little less gluten a bit to chewy

    Reply
    • Sarah Penrod

      April 13, 2020 at 12:28 pm

      Thanks for the feedback Michael

      Reply
      • Julie

        October 6, 2020 at 2:26 pm

        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!

        Reply
  34. Scott

    April 2, 2020 at 2:50 pm

    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?

    Reply
    • Sarah Penrod

      April 2, 2020 at 2:54 pm

      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. πŸ™‚

      Reply
  35. Lua

    March 30, 2020 at 7:19 pm

    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?

    Reply
    • Sarah Penrod

      April 2, 2020 at 1:41 pm

      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. πŸ™‚

      Reply
  36. Nan Klein

    March 23, 2020 at 11:35 am

    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?

    Reply
    • Sarah Penrod

      April 2, 2020 at 1:37 pm

      Hi Nan, add them in at the beginning with your dry ingredients. πŸ™‚

      Reply
  37. Brooke Flores

    March 13, 2020 at 12:08 am

    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?

    Reply
    • Sarah Penrod

      April 2, 2020 at 1:44 pm

      I get about 16 slices out of a loaf. Slice with a serrated knife. Hope that helps!

      Reply
      • Sally Adamcik

        June 15, 2020 at 2:21 pm

        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.

        Reply
        • Sarah Penrod

          June 26, 2020 at 5:05 pm

          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! πŸ™‚ 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

          Reply
  38. Lisa Torpe

    March 11, 2020 at 9:46 pm

    Best bread EVER!!! Got macros?

    Reply
    • Sarah Penrod

      April 2, 2020 at 1:51 pm

      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!!

      Reply
  39. Cindy Garza

    March 10, 2020 at 12:55 am

    Hello sarah… πŸ™‚ 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]

    Reply
    • Sarah Penrod

      April 2, 2020 at 1:49 pm

      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.

      Reply
  40. Cynthia Buck

    March 7, 2020 at 2:01 pm

    Is this recipe for a 2 lb loaf? If so,
    Could I divide
    The recipe in half and make a one lb
    Loaf?

    Reply
    • Sarah Penrod

      April 2, 2020 at 1:46 pm

      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.

      Reply
  41. CarolAnn Peters

    February 24, 2020 at 4:41 pm

    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 πŸ˜‰

    Reply
    • Sarah Penrod

      March 4, 2020 at 1:48 pm

      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! πŸ™‚

      Reply
  42. Myrna

    February 23, 2020 at 5:08 pm

    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.

    Reply
    • Sarah Penrod

      March 4, 2020 at 1:51 pm

      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? πŸ˜› 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!

      Reply
  43. Cathie

    February 23, 2020 at 3:17 pm

    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!!!!

    Reply
    • Sarah Penrod

      March 4, 2020 at 1:53 pm

      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! πŸ™‚ Hope this helps Cathie. Let us know specifics and we will try to help you figure it out! – Sarah

      Reply
  44. April

    February 22, 2020 at 9:14 am

    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?

    Reply
    • Sarah Penrod

      March 4, 2020 at 2:03 pm

      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. πŸ™‚ -Sarah

      Reply
  45. Connie

    January 20, 2020 at 2:01 pm

    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

    Reply
  46. Paula Gunn

    January 16, 2020 at 5:47 pm

    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

    Reply
    • Sarah Penrod

      March 4, 2020 at 1:54 pm

      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.

      Reply
    • Tracey A Duncan

      August 29, 2020 at 9:57 am

      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!! ❀️

      Reply
  47. wandercreek

    January 14, 2020 at 8:22 pm

    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.

    Reply
    • Sarah Penrod

      January 14, 2020 at 8:52 pm

      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. πŸ™‚

      Reply
      • Paula Gunn

        January 16, 2020 at 5:50 pm

        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 πŸ™‚

        Reply
        • Sarah Penrod

          March 4, 2020 at 1:55 pm

          Thanks Paula. πŸ™‚

          Reply
  48. Karen

    January 14, 2020 at 12:19 pm

    What kind of changes would need to be made to bake this in a regular oven?

    Reply
    • Lisa

      October 14, 2020 at 8:56 pm

      I proofed the yeast let it rise for an hour and baked at 375 for 45 minutes.

      Reply
  49. Scott

    January 13, 2020 at 10:35 pm

    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.

    Reply
    • Sarah Penrod

      April 2, 2020 at 1:53 pm

      Were glad to help Scott!!

      Reply
  50. Jan A Yopp

    January 12, 2020 at 8:16 pm

    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!

    Reply
  51. Gale

    January 5, 2020 at 10:42 am

    Wonderful recipe , is great tasting, and looks delicious too!

    Reply
  52. Gale

    January 3, 2020 at 7:36 pm

    Tried this recipe today and it turned out excellent!!! Perfect and taste better than any keto breads I have tried before…. LOVE

    Reply
    • Sarah Penrod

      March 4, 2020 at 1:56 pm

      YAY!! Happy to hear that!!

      Reply
  53. Laura

    January 3, 2020 at 8:18 am

    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.

    Reply
  54. Maureen

    January 1, 2020 at 4:07 pm

    Do you know if this recipe would work in my bread machine that has a low carb setting?

    Reply
    • Sarah Penrod

      April 2, 2020 at 1:54 pm

      I think you can just use the regular setting and you should be fine!

      Reply
  55. Mari

    December 22, 2019 at 7:04 pm

    There is one bakery that makes awesome low carb breads, pretzels, bagels, and muffins. In League City, Tx (south of Houston). Marina’s Bakery

    Reply
    • Sarah Penrod

      December 28, 2019 at 3:22 pm

      Well that is wonderful! I wish I could buy keto bread from someone around here! πŸ™‚

      Reply
    • Cathy

      June 18, 2020 at 3:55 pm

      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

      Reply
  56. Mark Geiser

    December 14, 2019 at 9:56 am

    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

    Reply
    • Sarah Penrod

      December 28, 2019 at 3:51 pm

      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

      Reply
  57. Cathie

    December 7, 2019 at 7:49 am

    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?????

    Reply
    • Sarah Penrod

      December 28, 2019 at 3:58 pm

      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! πŸ˜› – Sarah

      Reply
      • Sunny

        January 5, 2020 at 1:42 pm

        Hi Sarah,

        I just tried your recipe with Swerve sugar replacement instead of xylitol and it came out perfect!

        Reply
        • Sarah Penrod

          March 4, 2020 at 1:56 pm

          That is so great! Happy to hear that worked for you Sunny! πŸ™‚

          Reply
          • Joan

            May 8, 2020 at 4:34 pm

            I would really like to try this with allulose like Skinny Monk allulose/monk fruit combo. Any ideas on how to adjust it?

            Reply
            • Sarah Penrod

              May 14, 2020 at 11:27 am

              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.

              Reply
  58. Ann

    November 17, 2019 at 11:40 am

    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!

    Reply
    • Sarah Penrod

      December 28, 2019 at 4:19 pm

      I know! He really impressed me with this recipe. πŸ™‚

      Reply
  59. Sheri H Tomlinson

    November 16, 2019 at 12:59 am

    Have you ever tried stopping at the dough stage and making rolls?

    Reply
    • Sarah Penrod

      December 28, 2019 at 4:20 pm

      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!! πŸ™‚ – Sarah

      Reply
  60. Amy

    October 31, 2019 at 8:40 pm

    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!

    Reply
    • Sarah Penrod

      November 13, 2019 at 11:40 am

      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.

      Reply
      • Regina

        November 9, 2020 at 12:31 pm

        Sorry rating is 5 not 1

        Reply

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