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It’s tough finding the right low carb bread recipe, there’s a lot of garbage out there. This low carb bread is gluten free, grain free, soy free, and filler free. + It’s perfectly diabetic friendly and great for anyone on a low-carb or ketogenic diet.
This recipe uses our inexpensive bread mix available at Explorado Market (online and in-store). We wanted to offer a low cost option for baking tasty, Keto bread at home. This mix helps you get it right every time. We go to great lengths sourcing the best/highest-quality ingredients with no fillers or weird anti-caking agents.
What Ingredients are used in the Keto Bread Mix?
Purchase the low carb bread mix here.
- Almond Flour
- Flax Seeds
- Psyllium Husk
- Coconut Flour
- Yeast
- Corn-Free Baking Powder [cream of tartar, baking soda]
- Redmond Salt
- Ginger
What else will I need to make this low carb bread?
- Keto Bread Mix from Explorado Market
- 4 egg whites
- Hot water
- 1 Tbsp oil or butter
- 1 tsp vinegar
- 1 tsp honey – Wait, isn’t honey high in carbs? Yes, alone it is. However, the honey is to feed the yeast, to help the bread rise, and not be too dense. The honey is simply feeding the yeast and results in a lower carb end product. It’s also a very small amount and ends up being a negligible amount of carbs per slice.
- Toppings, if desired
Everything you need for baking keto bread at home is located in the recipe card below. Enjoy delicious fresh baked, low-carb bread anytime. No gluten. No fillers. No blood sugar spike.
Keto Artisan Bread
Ingredients
- 1 bag Keto Bread Mix
- 4 lg Egg Whites
- 2/3 cup Hot Water
- 1 Tbsp MCT Oil or Butter, melted
- 1 tsp Apple Cider Vinegar
- 1 tsp Honey (to feed the yeast)
Instructions
- Preheat oven to 375°F. Line a small loaf pan (see notes) with parchment paper and set aside.
- With an electric mixer, beat egg whites until soft peaks form. Set aside.
- Combine water, oil/butter, vinegar, and honey completely in a mixing bowl. Add the contents of the bread mix and stir with a wooden or silicone spatula until smooth and there are no lumps.
- Very gently fold in the egg whites to the bread dough until fully combined.
- Using wet hands, form bread dough into desired size/shape (buns, artisan loaf, dinner rolls, etc). Be gentle, making sure not to compress dough too tight. If using a loaf pan, place dough in the prepared loaf pan and gently smooth the top with wet fingers. Top with seeds or nuts, if desired.
- Bake in the preheated oven for 40-50 minutes (full loaf size) or until the top is dark golden brown and it sounds slightly hollow when tapped on top. Let cool completely before slicing (important, as the loaf finishes baking as it cools).
Notes
- To get the size loaf pictured, we used a 4" x 6.5" mini loaf pan for the entire bag of mix.
- The slices were cut to 1/2" thick. If cutting thinner, your nutritional information will be different.
Nutrition Information:
Yield: 10 (1/2") slices Serving Size: 1 sliceAmount Per Serving: Calories: 150Total Fat: 13gCarbohydrates: 7gNet Carbohydrates: 2gFiber: 5gSugar: 2gProtein: 6g
8 comments
What do you think about using the bread mix for pizza crust? Would I make any changes to the bread recipe? Maybe it would be best halved? I appreciate knowing what you think!
Also wondering if we’d get a better rise if the dough is proofed. I find it interesting that this is a yeast dough and yet the instructions don’t call for a proofing or rise time.
The yeast used in the mix is instant yeast so there is no need to proof. I’ve made this both with and without resting the dough before baking, and there is very little difference, if any.
I’m currently working on testing some variations for a pizza crust. I haven’t nailed it down yet, but will definitely post when I do.
I am unable to find a 4 x 6.5 loaf pan. I ordered mini loaf pans but they 3 x 5 and seem much too small. Can you please tell me what pan you used and where to buy?
I use an old Pyrex loaf pan, I think it’s possible that the standard mini size has changed to 3.5 x 6 now. Something like this Chicago Metallic mini pan would be the right size to get the loaf pictured here.
Is it possible to substitute a number of whole eggs for the 4 egg whites? For example, separating the yolks and beating the whites but still adding in the yolks?
I have only ever tried this with whites only. Beating just the egg whites keeps the bread from becoming too dense. I do think that adding the yolks would deflate the bread a bit and make it denser and flatter.