In today’s recipe, I’m showing you how to create your own low carb bread mix using simple ingredients. It’s not hard, and it’s much cheaper than buying low carb bread from your local store, so bake this one over the weekend and tell me how much you enjoy it :-).
Low carb bread mix is a popular option for people who want to make their own bread either because they are gluten intolerant, dairy intolerant, trying to eliminate soy from their diet, or just trying to mitigate the damaging effects of carbohydrates in bread for people who suffer from diabetes.
This bread is:
- Low Carb
- Dairy-free (no whey protein, can be made with coconut oil)
- Gluten free (no wheat)
- No added sugar
- All natural ingredients
Almond flour is my favorite flour to use when creating low carb baking recipes, however, you can also substitute this for coconut flour, as coconuts are not a nut, but are classified as a “Drupe”. If you are very sensitive to nuts, and also avoid coconuts, then try using sesame seed flour (which you can also make by griding up sesame seeds in a food processor) for that fantastic low carb bread taste without the nuts.
If you don’t have any whole egg powder, that’s okay! you can still use eggs. Follow my famous keto bread recipe to find out how to make it with eggs instead of egg powder. You could also add nuts and seeds to this bread, which I find reduces the “eggy” taste that people talk about.
The “eggy” taste actually comes from the egg whites, as they contain the most amount of sulphur, so reducing the number of egg whites might be a good option for those you are sensitive to sulphur tasting ingredients.
I hope you enjoy this recipe. Make sure to leave a comment with any thoughts or tips and tricks for others so that we can all have access to fantastic low carb bread mix recipes just like this one.
Low Carb Bread Mix
- 130 g Butter 4 oz, room temperature (use coconut oil for dairy free option)
- 300 ml water 10 floz
- 90 g Whole Egg Powder 3 oz
- First, preheat your oven to 180C (355F).
- Prepare 2 mixing bowls, one for wet ingredients and one for dry. Place all of the dry ingredients into one bowl, and mix together until a uniform colour
- In the other mixing bowl, combine the wet ingredients. Don’t worry if the butter doesn’t mix so well with the water just yet. Add the wet ingredients into the dry, and mix until well combined.
- Using partment paper, line the inside of a 8.5″ X 4.5″ (20X12cm) loaf tin, and pour in the low carb bread mixture. Level out the top, and place in the oven for 50 minutes
- Once the bread passes the skewer test, remove from the oven and let cool on a rack. Slice into 12-16 slices, and enjoy 2 slices per serve.
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