A keto friendly yeast bread recipe to make in a bread machine! It’s the best homemade low carb yeast bread and has less than 4 grams of net carbs per slice. Plus, it gets great results every time.
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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.
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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
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Note 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.
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Wonderful, thank you! have made this several times and it is by far the BEST Keto bread I have tried. I subbed chickpea flour for soy and added sunflower, pumpkin, and poppy seeds along with some hemp hearts. It is delicious and nourishing, almost identical to a commercially made loaf and slices extremely well, even into thin slices
Momma Baker
First time I made this in my machine the I have discovered the mistake was putting it on a basic cycle but only after this round making it by hand that I should have originally set it to whole grain. Btw grinding up all bran cereal also helps since I can’t find unprocessed bran in stores only online.
fran
Did you mean to put the oil in with the dry ingredients
Lisa MarcAurele
I usually toss it in the bottom of the bread pan with the water.
Farzana
Can I use the rapid bread cycle? I believe total time is 1 hour 45 minutes. Also is the bread super chewy?
Lisa MarcAurele
Because of the wheat gluten, the bread is very chewy. I also found it’s best to use the regular bread cycle.
Ken C.
Hi,
Made this bread 3 times. All three time the middle of the bread collapsed about 5 mins in to baking. The bread taste good, but the top of the bread looks like a “V” shape. Tried to decrease the yeast, and cut a slit on top of the bread prior to baking, all with the same result. any suggestions?
Lisa MarcAurele
Try less water or more of the flour(s).
Vicki
Can you select the dough setting on your bread machine for this bread? My machine….a Cuisinart….bakes bread that is overdone on the lower one half of the loaf, even with using the lowest setting for crust color. I always use the dough setting and put the dough in the pan, then in the oven, (I warm the oven slightly, then turn it off), to rise before baking. That’s with regular bread…..I’ve never made any low carb/keto bread before.
Ann Salem
My bread machine has stopped. How can I try to bake it in the oven. Any help would be appreciated.
Lisa MarcAurele
It’s usually 350°F for the standard temp.
Ken C.
Hi,
Tried this recipe 3 time and all 3 time the bread collapsed about 5 mins into baking. The dough rises perfect. I tired placing a cut on top, less yeast with same result. I subbed almond flour for the soy flour, otherwise everything the same. The bread tasted great otherwise. Just weird shape. Any suggestions.
Lisa MarcAurele
You may need other changes using almond flour. I’d try less liquid or more flour if the bread is collapsing.
Kayley
I followed the directions and wound up with a batter rather than a dough. To make it a dough, I had to add whole wheat flour to the tune of at least 3/4 of a cup. When baked, cooled, and then cut, it crumbled like crazy. The taste was great, but the wheat flour boosted the carb count by quite a bit and the fact that it still didn’t hold up made it hard to use. Probably for bread crumbs or croutons, but not sliced for sandwiches. I suspect that my altitude of 6300 feet may have had something to do with it, but other bread recipes haven’t done that.
Naomi
I have made this several times. The first time I used almond flour sub for the soy flour. The loaf was short and it turned out rather rubbery. I figured it did not rise very high was because I put the olive oil in with the yeast. The second time I subbed brown rice flour for the soy flour & put the olive oil on top of the dry ingredients in the bread machine & oh my what a difference. It raised above the top of the canister & baked wonderful. The texture was very much like regular bread, toasted very well, & what I like most is it is moist & does not fall apart whether it is in toast or used for just a sandwich. I always proof my yeast in the water with the sugar added, that I have heated to the proper temp (using a candy thermometer) in the microwave. When I add the yeast I stir it in & set it immediately back in the microwave while it is still warm to rise. (Do Not Turn The Micro Back ON)
I ran out of the vital wheat gluten & was not able to find any in the stores so I bought two of Bob Red Mill bread mixes. I am so disappointed in them because the one packages I have made turned out very dense, dry & crumbly & silly me I bought two packages. Now I have to figure out what to do with the second one. Anyone have any ideas as to how to make it a better mix??? Taking suggestions.
ger
I’ve made this before. The texture is rubbery. The fragrance is not good. It is simple to make, but in my opinion not worth it. I actually perfected a bread recipe that taste smells and feels like bread but is low carb. Problem is that I tried to make it even better in terms of carbs but in the process lost the original that I wrote. Hopefully I’ll find it in the next couple of days.
Lisa MarcAurele
This is a very old recipe that can be hit or miss with my more recent tries. Therefore, I have reworked the recipe using the new King Arthur Keto Wheat Flour which has consistently given me excellent results as long as I weigh each ingredient. That recipe is linked in the recipe card and I plan to replace the current recipe with it. You can find it on Instagram for now here: https://www.instagram.com/p/CKMYHfUL396/
Gloria
My bread is not rising. Not sure why. I am following recipe to the T.
Lisa MarcAurele
Are you weighing your ingredients? The most common reason is too much liquid for the amount of flour.
Mary VanderMeer
I was having great success with this recipe, but now it doesn’t rise properly and is compact and heavy. Not sure what I am doing differently.
Mary
Lisa MarcAurele
Are you using the weights for ingredients? That’s the most common problem as volume measurement isn’t as accurate.
Terry
Tried this twice, never rose, big old flop.
Lisa MarcAurele
You could try the alternative low-carb wheat bread recipe using the Keto Wheat Flour that I posted on Instagram.
Dolores
As there is a sensitivity to flax, in any amount, what can be substituted, or increased in the amount?
Lisa MarcAurele
You could use all wheat bran.
Lynnette
I tried the recipe making a few alterations.I didn’t have soy flour and didn’t want to use it, so I substituted almond flour, the same for flax meal, using coconut flour and wheat bran, using psyllium husk. Everything else was the same but it didn’t rise much. It was still good though. So next time I add twice as much liquid. Since I had kefir whey leftover, I used it instead of water. Rose up beautiful and tasted good. I appreciate the effort cooks and chefs provide for developing recipes but for me, I feel the freedom to make substitutions and explore options. Oh yeah , forgot to mention, I didn’t use a breach machine Thanks for the ideas!