Low-Carb
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Low-Carb Baking 101Go ahead and make that sandwich with one of our low-carb breads. Or, opt for keto garlic bread with dinner. You can even make low-carb versions of croutons, tortillas and English muffins.

So if you really miss a favorite bread, let us inspire you with a low-carb substitute.

Low-carb baking is… different. It requires some specialized ingredients, and it may take you a couple of tries to get the hang of it. But if it helps keep you safely away from grains, it is definitely worth the effort.

If you want a primer on ingredients and methods, check out our guide to low-carb baking.

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All recipes are gluten-free, low carb and free from artificial sweeteners. Click any recipe image for full recipe and nutrition panel.

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Do you have suggestions on how to improve this page, or a great low-carb recipe to share? Leave a comment below, or e-mail us.

7 Comments

  1. Diana
    Good day.

    Do you have the nutritional content of the 2 week challenge recipes please.

    Many thanks,

    Diana

    Reply: #2
  2. Hi Diana!

    All our recipes have the macros. Nothing more and nothing less. :)

    Good day.
    Do you have the nutritional content of the 2 week challenge recipes please.
    Many thanks,
    Diana

  3. Mark
    What is the trick of getting the Low Carb Bread to cook on the inside? We made them in a thin hotdog bun shape and cooked well past recommended time and they are still doughy and sticky on the inside
  4. Fern
    what would you suggest for gluten free bread?
    thanks
  5. Donna Dial
    I made the low carb bread using the following ingredients making sure to use a butter knife to level and it turned out perfect the first time:
    1 1/4 cup Bob's Red Mill Super Fine Almond Flour
    5 TBS Yerba Prima Psyllium Husks Powder
    2 teaspoons Sprouts double acting baking powder
    1 teaspoon Selina Naturally Celtic fine ground sea salt
    2 teaspoons Bragg Organic apple cider vinegar
    1¼ cups boiling water
    3 egg whites (large grade A)

    I watched the video and made sure to mix all dry ingredients first with a hand mixer to reduce any clumps), then went for it by adding all wet ingredients and hand mixing about 30 seconds. This is the key...don't over mix or take too much time forming perfect rolls before popping in the oven..and dont open the door for 60 minutes. My rolls are crispy brown and soft and airy on the inside with the slightesy purple tint. A bit airy for me so I will toast mine. I have to admit I expected failure on my first attempt, but whala!

  6. Tinus
    I would like more Dairy free recipe options. AND... Alternative to using Almond Flour. I know I shouldn't lay my burden on you, but I am following a low oxalate diet, and anything ALMOND is out. Are there more options for example that mainly include coconut flour and anything else dairy free/gluten free/nut free/seed free/low oxalate? ( The nut free and seed free is due to my IBS and sensitivities ;-)
  7. Regina Daugherty
    I am a 49 year old American woman and have enjoyed good health my entire life. The last time I was seen by a doctor was in 2004 due to a respiratory sickness. Before that it was at the birth of my 3rd child in 1992. Recently my husband and I decided to adopt the younger sibling of our two adopted children, ages 5 and 7. We were both required to get a physical. After choosing a doctor I went in and discovered I had high cholesterol and am very boarder line diabetic. My doctor sadly told me she would HAVE to put me on meds for the high cholesterol. I siad, "No, let me try diet and exercise first before meds. I'd really like to avoid them if possible as well as I'm paying cash for all my medical treatments." She agreed but told me to come back in three months and not to miss it. When I told my sister, a diabetic herself, she introduced me to LCHF. My husband I and did some research together and I decided to make the change in my diet to LCHF. I was perfectly willing to continue cooking the types of foods for my family they are used to and enjoy but my loving husband said he didn't want me to have to make two different meals everyday. He also said, "If your boarder line diabetic I'm sure I'm right there with you as I eat a lot more sugar than you ever do." So, he has joined me in this endeavor and surprisingly enough, he's enjoying the food very much. It's been one month now and we're well on our way to excellent health.

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