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!
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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
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
- 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.
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:
16Serving Size:
16Amount Per Serving: Calories: 155Total Fat: 5gSaturated Fat: 2gCholesterol: 25mgSodium: 202mgCarbohydrates: 14gSugar: 1gProtein: 13g
Galveston Shrimp Kisses Recipe
I used whole psyllium in lieu of oat fiber And it worked out great! Iāll 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! Itās so nice to be able to enjoy whole wheat-like bread without sacrificing ketosis! Heartfelt thanks for sharing your husbands favorite bread recipe. Today Iāll be making French toast!
Is psyllium an acceptable substitute for the oat fiber?
My daughter gave me the same bread machine for Christmas, but Iām diabetic, so I wasnāt sure how I could use it. I made this bread today. It was fantastic!
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?
Im diabetic and love bread. Couldnāt eat regular bread without ballooning blood glucose. Now Iām 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
What’s the carb count if you account for the yeast eating the sugar?
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.
Could you make a loaf of bread like this in an instapot you think?
I have no idea about that but you can put it in a loaf pan if you want.
I purchased the 1lb machine but same model, do you think I can just half the ingredients?
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. š
Hi, Sarah! I made this bread today! Great taste! First Keto bread Iāve made the DID NOT have the consistency of a cellulose sponge. ( Iāve made 6 different recipes from other people. loaves. all horrible. Thank you fir your delicious recipe!ā¤ļøā¤ļøā¤ļø
Thanks for the recipe. For a store bought low carb bread that is soft and yummy, Braumās low carb bread is perfect!
We love the Braum’s bread!
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.
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!
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!
Iām over the moon with this bread! Iāve been making Low Carb bread for about 4 years and this one is without doubt the best Iāve ever made – and tasted. My only complaint is that it lifted the lid on my bread machine – which isnāt really a complaint as my bread machine is a small one šš
Thank you for this recipe! One question though… Xanthan Gum? Could you replace that with chia seed?
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!
Hi, Lisa.
I just made this bread following the recipe and it came out ok. What I didnāt like is the āwonder breadā 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 ācrusty?ā
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.
how much swerve did u use by any chance i dont keep xylitol in my house do to my fur babies
You can use anywhere between 0 and 4 tablespoons of powdered Swerve. I used 2 tablespoons on my first batch and 3 the next. Didnāt notice a difference so I will probably stay with 2 in the future.
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.
Low carb setting on my breadmaker is almost 5 hours.
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
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!
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
Bobs Red Mill is the company.
I have a low carb/ gluten free setting on my bread machine would it be better to use or not Thank’s….Anne
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! š
What can I use in place of the xyitol? I don’t use it because I have a fur baby š¾š¾š¾ I have erythritol, stevia and monk fruit drops. Thanks š
Lisa
erythritol or monkfruit is fine.
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.
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.
Hello š 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.
Fantastic bread!! I followed the recipe exactly as written with little ātāsā š big āTāsā 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 canāt wait for your sweet bread recipe! Thank you.
Glad you enjoyed it!
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
Read the recipe above. Calories per slice (1/16 of loaf) are clearly stated.
Seriously, the best low carb bread ever!
Itās REAL bread!
Cannot thank you enough!
I feel a loaf of cinnamon raisin in my near future!
And French toast!!!
Youāve revolutionized my life!
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 ?
Hi Sarah, may I know if there is any substitute for the Oat Fiber? Thanks
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
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!!
Happy to hear you enjoyed it Janet!
I’ve done this bread now 3 or 4 times it was always great…
I Just made the bread.It is i the breadmaker nlw.Was just wondering what is the best way to store it?
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!
I have it in the bread maker now. I am hoping it tarts as good as it smells.
How can I print the recipe?
Hi Janice, there is a “print recipe button” right under “3g per slice”.
Hi I made the bread and itās awesome! I see carbs listed as 13 on the recipe? I thought I read on the blog 3 carbs per slice?
I just made this bread…. so tasty, so easy to make! Came out perfect. Great taste, great chew. Yum!
Glad to hear that Glenn!
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.
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.
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!
I take my blades out just after kneeling…no holes!!!
That is SO SMART!
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!
I loved it! I used monk fruit as it is 1:1 for sugar also. Thanks for this!
Hello,
Just a friendly suggestion from a person stumbling on this recipe: it would be nice if for clarityās sake you specified teaspoons vs tablespoons, instead of just writing ātā or āTā. With baking itās always best to be extra clear. Thanks
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!
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!
Hi Sarah, AND Renee, I couldnāt find where to add a comment, so Iām 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!
Donāt 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?
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! š
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! š
Can you bake this in the oven ? If so what temp and for how long
Yes, I would also be interested in some steps to convert to baking in regular ole oven, please!
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!!
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!
Can psyllium husk powder be used in place of the the xantham gum?
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.
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.
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
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!
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!
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
Thank you for this phenomenal recipe!! When you say, āstart the bread on a regular cycle, nothing fancyā 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!!!
Just the white bread setting is all that is needed! š
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!
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!
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?
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.
What temp did you bake it and for how long ? Tysm Jess
I set mine on 2 lbs med
Hi Jim – The biggest thing I noticed when I was having trouble was that I used brown flax rather than golden flax.
This recipe is so delicious! We make it a least once a week! My husband loves it and heās the biggest critic! Iāve let people eat it that arenāt Keto and low carb and they canāt believe how good it is!
Yay! That makes us happy. I’m making some today as well. š
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!!
@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!
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!
I see the net carbs but can you provide the total carbs? Thanks!
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.
Glad to hear it worked out for your family!
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.
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
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.
That is all fascinating! I am going to look more into my banana flavorings. Thanks for the info! – Sarah
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!
Can I substitute flaxseed for flaxseed meal?
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
it great bread but I think a little less gluten a bit to chewy
Thanks for the feedback Michael
I made this bread last night and it is so good! Best Keto bread Iāve 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!
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?
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. š
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?
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. š
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?
Hi Nan, add them in at the beginning with your dry ingredients. š
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?
I get about 16 slices out of a loaf. Slice with a serrated knife. Hope that helps!
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.
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! š 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
Best bread EVER!!! Got macros?
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!!
Hello sarah… š 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. Standswithspirit@yahoo.com
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.
Is this recipe for a 2 lb loaf? If so,
Could I divide
The recipe in half and make a one lb
Loaf?
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.
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 š
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! š
Tried it twice and couldnāt get it to rise. Tested the yeast to make sure it was active and it was, so not sure what happened.
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? š 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!
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!!!!
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! š Hope this helps Cathie. Let us know specifics and we will try to help you figure it out! – Sarah
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?
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. š -Sarah
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
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
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.
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!! ā¤ļø
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.
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. š
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 š
Thanks Paula. š
What kind of changes would need to be made to bake this in a regular oven?
I proofed the yeast let it rise for an hour and baked at 375 for 45 minutes.
Awesome bread!! My wife and I have now it twice and itās come out great. No more store bought low carb bread for like 10.00 a loaf. Thanks for the recipe.
Were glad to help Scott!!
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!
Wonderful recipe , is great tasting, and looks delicious too!
Tried this recipe today and it turned out excellent!!! Perfect and taste better than any keto breads I have tried before…. LOVE
YAY!! Happy to hear that!!
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.
Do you know if this recipe would work in my bread machine that has a low carb setting?
I think you can just use the regular setting and you should be fine!
There is one bakery that makes awesome low carb breads, pretzels, bagels, and muffins. In League City, Tx (south of Houston). Marinaās Bakery
Well that is wonderful! I wish I could buy keto bread from someone around here! š
Hi there ,
I made this recipe for three or four times and it turned out great. Now itās very airy and I can barely cut the loaf. Not sure what happened
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
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
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?????
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! š – Sarah
Hi Sarah,
I just tried your recipe with Swerve sugar replacement instead of xylitol and it came out perfect!
That is so great! Happy to hear that worked for you Sunny! š
I would really like to try this with allulose like Skinny Monk allulose/monk fruit combo. Any ideas on how to adjust it?
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.
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!
I know! He really impressed me with this recipe. š
Have you ever tried stopping at the dough stage and making rolls?
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!! š – Sarah
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!
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.
Sorry rating is 5 not 1