A keto friendly yeast bread recipe to make in a bread machine! It’s the best homemade low carb yeast bread with just 5 grams of net carbs per slice. Plus, it gets great results every time.
Article Index
My near zero carb bread made with pork rinds is one of the most popular recipes on the website. But some may want a low carb bread recipe that has closer texture to regular wheat bread.
When I first started on a low carb diet, I wasn’t concerned about gluten or soy. So I used a lot of ingredients that I wouldn’t use today. And one of my favorite recipes was a keto bread machine recipe.
After several failed attempts at making a low carb yeast bread in my bread machine, I finally found success. But I had to rely on a tried and true recipe found at Low Carb Luxury called Gabi’s World-Famous Bread.
Before going gluten-free, I’d make the recipe frequently because it’s so close to the real thing. But these days, with the popularity of the keto diet, there are a lot more options available. However, this is still a great recipe for those wanting to still use their bread machine after cutting carbs.
How to make a low carb bread machine recipe
It’s really easy to make keto yeast bread in a bread machine. First, you’ll proof the yeast to make sure it’s active. To do that, you simply mix it with sugar and warm water. The temperature of the water needs to be warm enough to activate the yeast, ideally over 80°F.
If the yeast mixture bubbles, it means it’s active and you can go ahead and add the dry ingredients. But they should be combined in a bowl first before adding.
With this low carb yeast bread recipe, I set the machine for a large 1.5 pound loaf with a medium baking control selection. Of course, the settings will depend on your specific bread machine model.
I let the machine run through its automatic cycle which took about 3 hours. However, you can experiment with the keto yeast bread recipe to determine the best time needed for your machine.
Does the type of bread machine matter?
My bread machine is made by Welbilt I have owned for over twenty years. It’s got a vertical loaf pan whereas a lot of the newer styles have a standard horizontal pan.
Since going low carb, this machine hasn’t got much use. Before learning how to make this keto bread with yeast, I just used a low carb bread mix.
However, commercially sold mixes tend to be a little pricey. That’s why it’s good to have an easy low carb bread recipe for a bread machine.
Low Carb Yeast Bread Recipe for a Bread Machine
I haven’t figured out how to make a gluten-free keto yeast bread in the machine that’s low in carbs. And I’m not sure if it’s possible since gluten is usually needed for yeast bread.
Psyllium husk powder can be used to make keto breads with a texture similar to regular bread. However, there’s no need to have a rise cycle with psyllium so the bread machine isn’t needed.
And psyllium has zero net carbs because it’s all fiber. A packet of active dry yeast has about 1.5 grams of net carbs.
Low Carb Sandwich Bread
Do you miss real bread? It can be tough to find a loaf of bread low in carbs that’s commercially made. And if you do it tends to be very expensive.
But there aren't a lot of keto yeast bread recipes. Most are quick breads without gluten like the ones below:
- Sunflower Seed Bread
- Keto Gluten-Free Egg-Free Bread
- Psyllium Husk Keto Bread
- Keto Cheese Bread
- Low Carb Flaxseed Bread
And for those that would rather buy bread already made, ThinSlim Foods and LC Foods have great tasting products. I personally love the ThinSlim Foods bagels.
Hope you enjoy this easy low carb yeast bread! It's excellent for making keto cucumber sandwiches or low carb French toast.
Follow us on FACEBOOK, PINTEREST, and INSTAGRAM for even more tasty keto-friendly recipes!
Recipe
Low Carb Yeast Bread for Bread Machine
Ingredients
- 1 package dry yeast Rapid Rise/Highly Active
- ½ teaspoon sugar see note
- 1 ⅛ cup warm water (120-130°F) 265 grams
- 3 Tablespoons olive oil 35 grams
- 1 cup vital wheat gluten flour 150 grams
- ¼ cup oat flour 35 grams
- ¾ cup soy flour see note
- ¼ cup flax meal 35 grams
- ¼ cup coarse unprocessed wheat bran 15 grams
- 1 Tablespoon sugar see note
- 1 ½ teaspoons baking powder
- 1 teaspoon salt
Instructions
- NOTE: for best results, use weights as measure. Proof the yeast by mixing it with the sugar and water at the bottom of the bread machine loaf pan. (If it's not bubbling, the yeast is no longer active so it should be tossed out)
- Combine the oil, vital wheat gluten flour, oat flour, soy flour, flax meal, wheat bran, sweetener, baking powder, and salt in a medium bowl. Pour the dry mixture over the wet ingredients in the bread machine pan.
- Set bread machine to the basic cycle (3-4 hours) and bake.
- Cool on a rack then slice.
Notes
Low Carb Sweeteners | Keto Sweetener Conversion Chart
Nutrition
Additional Info
Notes on Nutritional Information
Nutritional information for the recipe is provided as a courtesy and is approximate only. We cannot guarantee the accuracy of the nutritional information given for any recipe on this site. Erythritol carbs are not included in carb counts as it has been shown not to impact blood sugar. Net carbs are the total carbs minus fiber.
Copyright
© LowCarbYum.com - Unauthorized use of this material without written permission is strictly prohibited unless for personal offline purposes. Single photos may be used, provided that full credit is given to LowCarbYum.com along with a link back to the original content.
Fran
Hi Lisa
I am getting better at making this bread. I think it was too wet and that's why it didn't rise.
However I still don't have any luck in the bread machine, so do it in the oven all the time. Now here's my question. When I put the bowl in the oven for the first rising, it doubles in bulk and looks great. However, when I put it in the bread pans (I always double the recipe and make 2 loaves), the bread hardly rises. I don't fiddle with it that much.....I'm afraid to touch it after your warning 🙂 So now here's my real question, why do I have to let it rise a second time? Couldn't I just put it in the pans tight away, let it rise once, then bake? This bread is terrific and I make it for my son-in-law who's diabetic and it tastes just like the ones my daughter buys over the internet and pays upward of $7 a loaf for plus shipping.
Fran Percival
I made this bread for the first time today. I used a bread machine just to knead the dough for about 40 minutes, then shaped the dough by folding the ends and sides under to form smooth top then placed straight in the bread pan, sprayed it with olive oil spray and left to rise only once.
After about 30 minutes the dough had risen to about 4 times the size. Amazing! So I quickly heated the oven. Then slashed the top of the loaf diagonally about 4 times with a razor blade before baking as the recipe directed.
The bread turned out beautifully. Very high, soft inside and yummy.
So, yes rising just once does work!
Lisa
Thanks for those tips!
Kelly
How long would I knead the bread in my Kitchenaid ??
Lisa
I used a regular bread cycle and it was okay.
Reggie
Lisa,
Sometimes I use the stand-up mixer to make bread, since I can't spend a long time on my feet kneading. Sometimes I double the recipe, the bread machine won't do it for me. On those days, I mix the ingredients for five minutes in the Kitchenaid mixer, let the dough rest for 5, then knead for 20 using the mixer. This replicates the dough cycle of my bread machine. Then I let it rise once like you said, and follow your instructions before and after. For me, it's a time-saver, because I eat a lot of your wonderful bread. ? Hope this helps someone who may have similar circumstances.
Reggie
Reggie
It also helps when you have someone in your life you're baking for, this makes it easier to give gifts of low-carb food to friends and family.
Stephen
Could someone (like me) substitute Carbquick or Carbalose for the soy four? I may give this a try tonight or tomorrow so I will come back and let you know.
Lisa
I would think so, but I've never tried it. Those do have wheat so it may work well.
Fran
I have made this bread 3 separate times. every time I followed the recipe exactly. 1 time I made it in the bread machine. I proofed the yeast each time but I have yet to get it to look like your high loaf. The bread barely rises and I end up with a very dense loaf of bread.
Any ideas as to what I'm doing wrong? The flavor is great so I would really like to get this
perfected.
Lisa
Does your bread machine bake the bread horizontally or vertically? Mine is vertical which results in a short, but tall loaf. Maybe that's the difference?
Fran Settipane
My machine makes a 2# vertical loaf. I have also made it in the oven with the same result.
Lisa
I'm not sure what the difference is. My loaf isn't very tall so it actually didn't rise much.
Shelly C.
Oh wow Lisa! I want to make this SO bad! BUT . . . I am extremely uncomfortable with using soy products, unless they're fermented (ie: soy sauce etc...) In fact, I won't knowingly use/eat them. I'll save you the diatribe! (I'm sure you (and others) will be grateful!) 🙂
What does the soy flour do in a recipe like this, and is there ANYTHING I can use to take it's place? Having read ALL the comments, and clearly noting your's on the substitution of ingredients in this particular recipe being a problem, I'm not holding out a lot of hope. But I sure would love to hear your thoughts! Thank you so much! Again!
Lisa
I didn't have luck changing the ingredients. You could try some of the ideas listed on Low Carb Friends.
Sharon Millsap
Hi, made this last night, and substituted the soy with OAT FIBER, it came out great!!!!! Didn't rise as much as the photo, but it's soft and wonderful like real bread! And the oat fiber probably knocked the carbs and calories lower too! I think this bread recipe has a slight bitter taste that reminded me of rye bread. Today I am going to try substituting the oat flour with rye flour and see if what happens.
Lisa
That's great that oat fiber worked in place of the soy! Most people avoid soy these days.
Maureen
I cannot get the yeast that is used in this recipe. Is there a substitute?
Lisa MarcAurele
You can read this which states that you can substitute, but the method should change: https://www.tasteofhome.com/article/yeast-alternatives/
Rick
I have tried this recipe 3 times (with a few modifications) and love it but can't get it to rise.
The first time it was because of bad yeast. The second time I proofed the yeast, but I think my water was too hot. Third time I'm pretty sure my water was 'baby bottle warm' but it still didn't rise, so it must be my substitutions that are making it not rise.
I substituted ...
- 3/4 cup soy flour with 3/4 cup Almond Flour (I don't like or have soy flour)
- 1/4 cup flax seed meal with 1/4 cup psyllium husk powder (I don't like the tase adn texture of flax)
- 1/4 cup coarse unprocessed wheat bran ( 1/4 cup Hard Wheat Red Bran - all I could find at the bulk barn)
- Soy: My first thought was to replace almond flour with penut flour since it's a lentil like soy, but then I noticed that you reccomend Almond flour as a Soy replacement.
- Flax: I was going to replace the phsylium husk with xanthum gum, but since it seems that flax is really replacing flour and eggs as apposed to replacing the glueten, maybe I should use ground Chia Seeds?
- wheat bran (I'm thinking that Hard Wheat Red Bran is the same thing, but not sure).
I do love the taste of your recepie and can't wait until I get it to rise (I will not quit until I do 🙂
Thank for kindly for your time and great receipies!
Lisa
I tried modifying the recipe a few times and it was also unsuccessful. I've never had an issue following it exactly.
Rick
ok, but what about the Wheat bran, I can't find it where I live in Brampton Ontario. is Hard Wheat Red Bran the same thing?
Thanks,
Lisa
I think it's the same thing. Wheat bran is a pretty common ingredient.
Reggie
Lisa,
Wheat bran can be found for sale online, at Amazon.com and other places for those who can't get it where they live. Just "google" it! It can be less expensive especially if bought in bulk, and it gets delivered right to your door.
newcatness
I have flaxseed but I don't always like the wetness it gives to a bread recipe.
All the low carb flax breads that I've made have either failed or have been very difficult to work with.
I have some oat fiber coming in the mail. Can I add some of it to this recipe to absorb some of that moisture and add some extra fiber or can I replace the flaxseeds totally and use that amount in oat fiber? Do you have another recipe that includes oat fiber?
x
Lisa
I had a lot of trouble with low carb yeast breads until I found this recipe. You can try and experiment, but all my other attempts were failures.
Amy
since it says , low carb .. what IS the carb count for a slice?
Lisa
Updated with the following:
Per slice: 91 calories, 3.7g fat, 4.9g carbs, 1.5g fiber, 3.4g net carbs, 8.5g protein.
Shelly
Curious as to what size loaf pan would work for this. I don't have a bread machine, but I have two different size of loaf pans - the standard 8x4, and a set of long pans (12x4). I'm assuming I should use the standard 8x4, but I was curious if there was a recommended size (or what size does your loaf come out with the machine?)
Lisa
I'm pretty sure mine is the standard 8x4 pan, but others have made the dough in the machine and baked in the oven in a 9x5 pan.
Shelly
Thank you!
Cathy
I have a recipe for a low carb bread using whole wheat flour and also barley flour, oat flour, and almond flour along with vital wheat gluten. The problem is that it calls for 2 1/2 tablespoons of soy protein. I can't find it anywhere. I was wondering what it's purpose is and where I could find it.
Lisa
You should be able to sub it with a whey or egg protein if you can't find it.
Cathy
Thank you. I'll try that.
Farzana
Looked nust like regular bread rose all the way to the top! But i found it too chewy it was gross..like so rubbery. Anyone else experience this?
Lisa
It may have had too much vital wheat gluten. I didn't have that experience, but that's what gives it the chewiness.
Farzana
I will give it another try with less gluten! Im persisten....lol...but heck im dying for bread...lol
Reggie
That rubberiness happened to me, too. It tasted good, though, and the loaf itself was beautiful!
It was also a little too moist inside.
The crust was very good.
I left it out for the second rise which never took place until baking time. While baking it made a nice bread top for us, without any yeast bubble near the surface.
Perhaps the dough can be shaped into small rolls to get a better crumb interior? Could I reduce the water in the recipe to make it less moist inside, almost "wet"?
Lisa
You could probably reduce the water a bit if it's on the wet side.
Reggie
I will try that!
Also, the first loaf that came out a bit wet and rubbery, where I used extra water, I found that the next day it was fine! Maybe I was so hungry I didn't let it cool. ?
Also, thanks for the advice on how to substitute other flours for the soy flour. I'm definitely planning on trying this, too!
Collene
I just can't get low-carb bread recipes to rise. I can make bread all day, any day, as long as it is not low carb. I am diabetic and I am dying to make some homemade low-carb bread. But all I keep doing is wasting a lot of pricey ingredients. I followed this recipe exactly, proofed the yeast, etc. The dough did not rise one iota. Any suggestions are more than welcome! Thanks!
Lisa
This recipe is the only low carb yeast bread recipe to work for me. I have heard that elevation can affect yeast breads so maybe you need to adjust how much yeast you are using. Other than that, I'm not really sure.
Domino
OMG. Amazing! I doubled this loaf recipe and baked it in a large commercial loaf pan so that I don't have to bake as frequently. Made in in the kitchenaid, and in the punch down phase I did not knead it. I gently punched it down and immediately formed it into the loaf shape pinching the seam. Back in the warm oven for 45 minutes and voila! A real loaf of wonderful, yummy bread. Hard as I try I can't cut it thin enough for 32 slices, instead I get 24. But seriously? Who cares. I'm happy with a 5 carb count piece of bread that actually resembles and tastes like bread. Thanks so much for this. After $$ failed recipes, finally - a recipe that actually works. Yumm.
Lisa
So glad you liked it! This was my favorite bread until I went gluten free.
Barbara Petrini
I've made 2 loaves with no success, they don't rise but the flavor is great! 🙂 I just bought my bread making machine and really don't know what I'm doing other than what the recipes tell me. So I'm wondering if there is any tip for a newbie like me. I measured carefully. I took the temp of the water. Waaaaahhhh!! But enough complaining! Thank you for this recipe, I'm going to get it if it kills me! 🙂
Lisa
Did you proof the yeast to make sure it was good? That's the only thing I can think of. I do use the rapid rise yeast, but not sure if it makes a difference.
Barbara Petrini
I was just thinking the same thing, but I can't find anywhere how much yeast to water to sugar. I have a jar, not a packet so I have no idea how much to use to proof it. Thank you for answering me!
Barbara Petrini
OMG i have my 3rd loaf in the bread machine and it looks like it stayed risen!!!!!!!!!!!!!!!!! the only thing I did a bit different this time was a tiny thing but maybe this will help someone else who is having the same problem. I mixed all my dry ingredients and THEN put the water into the machine and took the temp. Before I was putting the water in, took the temp, then went about mixing the dry ingredients so I believe the water cooled while I was doing that. Thanks again for this recipe!
Lisa
It is sensitive to temperature so that could be it!
Reggie
Barbara Petrini,
Usually one packet of the instant, bread machine yeast is 2 1/4 teaspoons.
Reggie
Sorry, let me correct that! 2 1/4 teaspoons is a packet of active dry yeast usually, so I just go with that for the instant bread machine yeast and it comes out. Gluten-free or low-carb recipes might be trickier, though, so I would "google" it. There is a wealth of information online about how much active dry is equal to how much instant, etc.
Nicole
Hi Lisa!
Okay, so I attempted last night without success. It looks like the bread did not rise. I am a newbie to bread making, so maybe you could help? Maybe I added too much water after reducing the amount of flour since I used coconut flour. I utilized some of the modifications from the comments and used the "low-carb" setting on my bread machine as follows:
1 pkg dry yeast (Rapid Rise/Highly Active)
1/2 teaspoon sugar
1 1/4 cup "baby bottle warm" water (90-100°F)
3 Tablespoons olive oil
1 1/2 teaspoons baking powder
1 teaspoon salt
1 Tablespoon Xylitol
1 cup whole wheat flour (I couldn't find vital wheat gluten flour)
4 tsp Vital Wheat Gluten (this is what the box said to add to any recipe that you want a higher gluten content)
1/4 cup oat flour
a little over 1/3 cup coconut flour
1/4 cup flax seed meal
1/4 cup coarse unprocessed wheat bran
1. Added water and oil to bottom of pan, then dry ingredients, then yeast sprinkled on top (per instructions from my machine)
2. Here are the settings from my machine for "low-carb":
-3 min preheat
-Knead 1: 3 min
-Knead 2: 9 min
-Rise 1: 15 min
-Knead 3: 10 sec
-Rise 2: 75 min
-Then Bake: 75 min
What do you think I've done wrong?
Thanks!
Nicole
Oh, and I couldn't find wheat bran, so I used oat bran
Nicole
Oh, and I couldn't find wheat bran so I used oat bran.
Lisa
I'm not sure why the bread didn't rise, but you may have added too much water. Vital wheat gluten is the same as vital wheat gluten flour. I'm thinking you would have been better off using the whole wheat flour in place of the soy flour, leave out coconut flour, use vital wheat gluten for the vital wheat gluten flour and not add any additional. Not sure if oat bran is okay to use in place of the wheat bran.
I've made this bread many times and it came out like soft bread each time. Very similar to higher carb bread.
Nicole
This is great advice! Thanks so much. I'll try again tonight 🙂 I have no doubt it was something I did wrong. Especially since all of the comments made have been positive. That's why I chose this recipe 🙂
diana
Wow, this is a real throwback! Low Carb Luxury used to be my favorite website to look for great low carb recipes and tips, but they closed their store in discontinued their magazine in 2007. Glad to see that the recipes are still available. I made this bread a couple of times, but I like Dana Carpender's breads in her 500 Low Carb Recipes book better, for breads that use wheat.
Lisa
I am glad that the recipes have remained online. There are so many classics on the Low Carb Luxury site. I also own Dana's cookbook so I'll have to try the bread recipes.
Amy
What can I use in place of the soy flour?
Lisa
Peanut flour or almond flour could be substituted 1-1. If subbing with coconut flour, you want to use about half coconut flour to the soy flour called for, so in this case, a little more than 1/3 of a cup to replace the 3/4 cup of soy flour.
j Douglas
I am confused. I see the bread pictures but not the ingredients or directions.
Lisa
The recipe is at http://www.lowcarbluxury.com/recipes/recipe-bread21.html
Lisa @ Snappy Gourmet
Wow, that bread looks great! Why did I get rid of my bread machine?! Ugh!
Lisa
I'm sure glad I kept my bread machine. It was a gift from my husband so that was the only reason I saved it after going low carb.
Sue in CA
I have this in my Zojirushi bread maker right now, about 15 minutes of baking time left... I am SO impressed! We got the bread maker about a month ago and haven't had alot of success getting the breads to have a high rise mostly cuz DH has to be on low sodium. Tho past breads tasted fine, I wouldn't serve to guests cuz they were so 'flat' and dense.
I did make a few adjustments, used regular yeast cuz that is what I had. Used Featherweight (low sodium) baking powder, less than half the salt, Xylitol in place of Splenda, made oat flour and flax meal in my Vitamix with oatmeal and a combo of flax and chia seeds. Not sure what Vital Wheat Gluten flour is, but I do have gluten flour and vital wheat gluten, so used the 1 c gluten flour and 2 tsp of vital wheat gluten. Added 1/8c more water and 2 TB chia seeds. Crossed my fingers, afraid that my alterations would make it a flop.
YAY .... success, now to see how it tastes.
I'm so very excited I can't wait to try your other recipes, making alterations as needed for low sodium.
Yes I've read that making bread in a machine is very tricky and recipes should be followed as directed cuz it is like 'chemistry'. Tho I have a low sodium cookbook which contradicts itself saying to follow directions precisely and then in a couple of the recipes it says to try different ingredients etc. So confusing.
Thank YOU! Gonna recommend your website to my low carb and low/no sugar friends.
sue in CA
Sue in CA
It is done, I even took pix, cuz it is so pretty, LOL. Now waiting for hubby's taste test.
Sue in CA
Lisa
Sue - Thanks for the comments. It's great to know that xylitol works because I was hesitant to use Splenda. I do believe vital wheat gluten is the same as gluten flour. I may try adding chia seeds next time since it worked for you.
Sue in CA
Hubby approved, it passed the taste test. I almost didn't have a slice this morning and had that aha moment ... low carb, I had a nice slice, I like it.
This is in my 'make it again' file.
Sandy
Looks so good! But my husband and daughter have to be gluten free. I don't keep any gluten containing ingredients in the house to avoid cross-contamination.
Lisa
I found the manual for my bread machine and there are some gluten free recipes in it, but they use higher carb flours with xanthan gum in place of gluten. I will try to sub low carb and gluten free flour to see if it works. I've learned that bread making is very tricky and takes practice, especially with alternative ingredients.