A great low carb bread recipe is all you need to keep you focused on your low carb journey. With lots of low carb bread recipes all over the internet, I am yet to come across one that has both the right texture and the right taste. This low carb bread made with fathead dough is simply the best. Has no egg-y taste and hits the right spot for my bread cravings. This fathead bread recipe will surprise you at how close it is to regular bread and is about to become your favorite go to low carb bread recipe. The addition of yeast to the fathead dough makes all the difference.
If you’d like to jump to the recipe card, I would love you to know I usually include HELPFUL RECIPE TIPS in the body of the post to help you along which you can always refer to later.
Low carb bread recipe ( Fathead bread )
Bread is one of the most loved and missed foods by low carbers / ketoers. Before going low carb I wasn't much of a bread person. But when I went keto and knew I couldn't have bread then the bread cravings started. I am sure you can relate.
I tried a variety of Low carb bread recipes I found all over the internet and on Pinterest and lots and lots of them tasted too eggy for my liking so I literally gave up trying any low carb bread.
Fathead dough bread recipe
In the course of my Low carb Journey, I heard about the fathead dough. The fathead dough is like the holy grail of low carb dough.
This dough is super amazing and when you try it, you will see you can do equally amazing things with this dough. I tried the fathead dough pizza and I loved it. The fathead burger buns and fathead hot dog buns are heavenly.
I decided I was going to put the fathead dough in a loaf pan and see what I get.. that's how this fathead dough bread recipe was born.
Developing the low carb fathead bread recipe
I had a bit of a challenge though, the pizza dough wasn't going to fill the loaf pan and a flat bread won't do the magic for making a sandwich the way I wanted to. Would it?
I decided to double the recipe and add some leavening agent in this case, baking powder. The leavening agent in regular high carb bread is yeast and yeast feeds on sugar*
Besides being a leavening agent, yeast also adds to the flavor profile of regular bread. And I needed that yeast flavor to help my cravings. Here's what I came up with.
I didn’t want to go the proofing route with this recipe since I would need water to proof the yeast and that would lead to addition of more almond flour to take care of the extra moisture which would invariably lead to a higher carb count per slice.
I figured I would just add the yeast as is since it’s the flavor I needed. It worked out perfectly.
* For your information it has been scientifically proven that Sugar used to proof yeast is eaten up by the yeast and leaves no traces of sugar after proofing. Meaning that depending on the recipe, you can actually add little sugar or honey ( about a teaspoon ) just enough to feed the yeast. The sugar is used up by the yeast and the bread will still be sugar free technically.
How to make the best keto / low carb bread with fathead dough
- Double the fat head dough recipe with some tweaks. ( I intentionally didn't double the cream cheese I left it the same and it worked fine... less fat calories I figured)
- Added yeast for flavor and baking powder as the leavening agent
- Finally I added some sweetener because the high carb counterpart of this low carb bread is sweetened
- My result: The Best homemade Low carb bread I have ever tasted. Trust this is not a hit and miss kind of recipe. I have tested and tried this recipe several times and it always comes out perfect. ?
- The biggest win for me is the fact that this bread doesn't taste eggy at all.
- This bread takes less than 40 mins to get ready from start to finish and you can make it ahead and freeze for later.
Tips to get your homemade Low carb bread recipe perfect every time.
- Use finely ground blanched almond flour.
- Use room temperature cream cheese so you can easily scoop it out with your Tablespoon
- Use fresh baking powder at least not more than 6 months old. ( Just to be on the safe side since i have used baking powder that's up to 8 months old and haven't had problems)
- I have used both room temperature eggs and cold eggs but I prefer to use cold eggs because it cools the dough making it easier to handle. it also reduces the chances of the heat from the dough cooking the eggs.
- Add the almond flour to the melted cheese first before adding the eggs.
- If you find the dough too sticky, wet your hands or let it rest its becomes easier to handle when its not hot. alternatively, chill in the refrigerator for 10 - 15 mins
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Wanna make this keto bread?
Click on the links below to buy handy stuff to make the best low carb bread.
- Loaf pan this is the exact one I used
- Blanched Almond flour I use the Wellbees brand or Anthony's brand
- Cream cheese
- Baking Powder
Hey Bread Lover If you loved this bread recipe, You will definitely love these other keto bread recipes on the blog.
- My fathead burger buns recipe ( never skip the bun again if you don't want to )
- My keto bread rolls recipe
- Hot dog bun recipe
- Pigs in a blanket
- Keto Almond Bread
Q. Is Yeast Keto?
A. Yes Yeast can be used on a keto diet. A 7g packet of yeast which is equivalent to 2 ½ teaspoons contains about 2.7g Total carbs and 1.5g fiber, leaving you with 1.2g net carbs which when spread across the number of serving in a recipe becomes negligible.
The reason yeast wasn't used commonly in keto is because of the need for sugar which the yeast needs to feed on to rise. Due to further research, Yeast has found its way back into Keto baking because of the science behind proofing. It has been determined that yeast needs just a little amount of sugar ( which includes sugar containing substances like honey, maple syrup, inulin) to feed on. It which it eats up the sugar leaving no sugar after proofing.
In this keto bread recipe, the yeast is added to render flavor not as a rising agent hence the presence of baking powder.Therefore I didn't need to proof the yeast.
Q. Do I need to use parchment paper?
A. I have baked with and without parchment paper and the bread came out fine. If you are baking without parchment paper be sure to grease your loaf pan properly. If you noticed, my collage has a picture of both scenarios because I forgot to take a picture of when the bread with parchment paper was put it in the oven ?
Q. Why did my bread rise and fall?
A. Sometimes the bread may rise and fall post bake. Here are a few tips that will help.
- Adding 2 tablespoon of unflavored protein powder to the dough helps stabilize the bread post bake.
- Increase the almond flour by 2 -3 Tablespoons. This will create a firmer dough and stabilize the bread structure bear in mind that doing this would increase the carb count which you solve adjusting the serving size to one slice instead of two slices.
- You can also add 2 Tbspoons of coconut flour. this also creates a firmer dough and stabilizes the bread.
These tips always work but if doesn't, (which is very unlikely) That's ok. Your bread will still taste amazing.
Q. My bread didn't rise properly, what happened?
A. For this recipe and most other keto bread recipes, the size of the pan is very important. The smaller loaf pan the higher the rise. I highly recommend this pan as that's what I use for this bread. If you are using the right size of pan and the bread still doesn't rise then check that your baking powder isn't expired. If it actually did rise and fell post bake read the answer to the question above
Q. Can this bread be toasted?
A. Yes it can. It toasts very well.
Q. My bread is wet or gooey inside what did I do wrong?
A. One of my amazing readers had this complaint, I haven't experienced it but if you have, I have some suggestions to fix it.
- The dough may have been too wet so check that you measured your ingredients correctly. If you did and the dough is still too wet, add 2 Tablespoon of unflavored or 2 extra Tablespoons of Almond flour
- If you did the above and its still gooey, make sure you are baking at the right temperature. if you are, then bake for a little longer.
Q. Do I have to use yeast?
A. No you don't have to though I highly recommend you do because it adds a lot of flavor and makes your bread taste just like the regular bread you miss. Don't get me wrong, it still tastes great without yeast but tastes better with it in my opinion. I would suggest you use yeast the first time you are making the recipe then you can decide if you don't want to use it any more.
Q. Why is there no Sugar in this recipe how will the yeast proof?
A. The yeast in the recipe is there for flavor. It isn't the rising agent so you won't need to proof the yeast. The rising agent in this recipe is the baking powder.
Q. Why do you have both yeast and baking powder in this recipe?
A. Please read the answer to this above.
Q. Do I have to use Erythritol?
A. No you don't. If you like sweeter breads, then I would recommend it but if you don't then skip it.
Dear Low Carber, Here is the point where you subscribe to our newsletter so you don't miss a recipe because all these recipes will be up in the blog in due time. Want in? Subscribe here. It's FREE!! You need to try this bread as a grilled cheese sandwich OMG YUM!!!
Other keto Low carb bread recipes
- Almond flour bread
- Keto psyllium husks loaf
If you enjoyed this recipe, consider dropping me a comment below and rating it if you tried it out. Remember to share with your family, friends and in your favorite Facebook group. You never know who needs the perfect bread to stay on track.
Let's get to this amazing low carb bread recipe 😉
To a healthy lifestyle
Nutrition per Serving: (makes 6 Servings)
Calories: 332 | Total Fat: 27.2 | Carbs: 7.9g | Fibre: 3g | Protein: 17.6g | Net Carbs: 4.9g
If you would rather have 1 slice
Nutrition per Serving: (makes 12 Servings)
Calories: 166| Total Fat: 13.6g | Carbs: 4g | Fibre: 1.5g | Protein: 8.8g| Net Carbs: 2.5g
★ Did you make this recipe? Awesome! Please rate it by clicking the stars ⭐️ ⭐️ ⭐️ ⭐️ ⭐️ below!
Best low carb bread
- 1 ½ cup almond flour
- 1 tablespoon Baking powder
- 2 ½ cup shredded Mozzarella cheese
- 2 Tb sp Cream cheese (scoop it when soft)
- 2 large Egg (beaten)
- 7 g active dry or instant dry yeast (optional but highly recommended)
- Sesame seeds (optional)
- 1 tablespoon erythritol (optional)
- Preheat oven to 400ºF
- Mix dry ingredients ( almond flour, yeast, erythritol, and baking powder) together and set aside
- Put the cream cheese, and shredded Mozzarella cheese in a microwave safe bowl and microwave in 30 seconds iintervals until cheese is evenly melted. Remember to stir in between ( helps to distribute the heat. ) it usually takes me about 1 min 30 secs in total sometimes 2 mins.
- Pour dry ingredients into the microwaved cheese mix the and mix with your hands or with a spatula then add the cold eggs. Mix till a ball of dough forms
- Transfer to a loaf pan lined with parchment
- Sprinkle sesame seeds on top if using. Then bake in the oven for 12 to 15 mins or until the top is golden brown
- Bring out of the oven, allow to cool and enjoy.
- The dough can be sticky to handle, it will help is your hands are wet. If you find the dough isn't mixing well and is stringy because the cheese has cooled down a bit you can pop dough back into the microwave for 10 secs.
- If dough seems too wet, add 2 Tablespoon extra of almond flour or coconut flour. this would help to stabilize the bread because if the dough is too soft, it will rise but may fall post bake.
- Wet your hands and continue to mix. If after you wet your hands the dough is still difficult to handle, consider chilling the dough a bit in the refrigerator.
- To be sure your bread is fully cooked, stick a skewer in the center. If it comes out clean then you are good to go. If it's sticky, bake for 3 more minutes making a total of 18 mins.