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.
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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.
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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
- Yeast
- Erythritol
- 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
FAQs
Q. Is Yeast Keto?
A. Yes Yeast can be used on a keto diet. A 7g packet of yeast which is equivalent to 2 1/2 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 Tbsp 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 😉
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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
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★ Did you make this recipe? Awesome! Please rate it by clicking the stars ⭐️ ⭐️ ⭐️ ⭐️ ⭐️ below!
Best low carb bread
Ingredients
- 1 1/2 cup almond flour
- 1 tbsp Baking powder
- 2 1/2 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 Tbsp erythritol (optional)
Instructions
- 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.
Notes
- 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.
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Love this low carb option for bread! Thank you for sharing this recipe!
You are welcome Cindy. Thanks for stopping by ?
Great recipe for those who love bread but are trying low carb!!!
This looks like a great low-carb bread option! Thanks for sharing your tips and the step-by-step photos!
You are welcome. Thanks for stopping by
Wow, this looks fantastic and not at all like “cloud bread”. Great step-by-step instructions too. 🙂
You are welcome Catherine
This looks pretty darn good for low carb bread!
It tastes good too ?
I’m always on the lookout for low carb food options. This recipe looks perfect. Will definitely give it a try !
Hope you do. Let me know what you think.
Hello, if I do use honey and yeast do I still need the baking power and erythritol?
Hi Precious! Thanks for stopping by. If you use a little honey to help proof the yeast, you won’t need erythritol and baking powder. The yeast would feed off the honey to proof so there won’t be any sugar left. But be mindful of the quantity of honey used. About 1- 2 teaspoons or 1/2 of a Tablespoon should be enough to feed the yeast. If you use honey mainly as a sweetener in this recipe, then it won’t be a keto bread anymore. If you want it sweet and stillBenefit from the yeast as a rising agent. You would still need erythritol as your main sweetener and the tsp or two honey to feed the yeast. Then you can reduce the quantity of the baking powder used by 1/2. Hope this explanation helps.
After three weeks of keto- DELIGHTFUL!!! Thanks for sharing your expertise!!
Deborah
Awesome Deborah. Glad to have been of help. Thank you for trying the recipe and taking out time to drop me your feedback. ? #ketoOn.
How much yeast is supposed to be in it?
7g. Which is about 2 1/2 teaspoons.
Hi. Tasty but mine did not rise much. Should I add a little sugar to work with the yeast? Or any other hints,? Thanks!!
Hi Jacqui,
Thanks for trying the recipe and for your feedback. its important to note, that the yeast in this recipe is there for the flavor and not as the rising agent. The baking powder is actually the rising /leavening agent in this recipe. now lets trouble shoot, There are a few things that come to mind that could have made the dough not enough.
1. Is the baking powder fresh.
2. The size of the loaf pan you used to bake the bread. I linked to the exact loaf pan I used up in the body of the post since I find it perfect for this recipe. It’s a 7.75 x 3.75 x 2.75 inches and it comes in a pack of 2. Any pan with that measurement would work well for the quantity of dough in this recipe.
If you intend to add sugar to help with the yeast. You can add 1/2 Tablespoon of honey or 1 teaspoon of sugar. To help proof the yeast. That quantity should not affect the sugar content since the yeast would eat up all the sugar as it proofs.
But I would suggest you try the number 1 and 2 above first.
Hope this helps. Thanks for trying out the recipe and for your feedback. Hope you get to try more recipes on the blog.
Do let me know if you have more questions. Have a great day and #ketoOn
** In case you would like to purchase the loaf pan I used Here is the link again https://amzn.to/2NmcUqi it’s an *affiliate link which means I make a small commission if you purchase through my link at NO EXTRA COST to you. Thank you for supporting the blog.
i bought fast rising yeast. Will it make a difference?
Hi Lynn.
No it won’t make a difference. The yeast in this recipe is just to add flavor and give the taste of regular bread. It doesn’t serve as a rising/leavening agent. The baking powder is actually the rising agent in this recipe. Let me know if you have more questions. Thanks for stopping by. Enjoy!
Thank you! Cant wait to try it.
You are very welcome. Let me know how it goes ?
Hi Lynn,
Did you get to try the recipe?
” 1 tbsp Baking powder ” is that 1 x tablespoon or 1 x teaspoon?
Hi LCHFpossum,
I Tbsp is 1 Tablespoon. Sorry for the confusion. Enjoy
Great, thanks, Chichi.
With my skills I might have tried 1 teaspoon and achieved a pizza!
Let you know how it turns out.
Lol. Waiting to you hear how it went ? . I am Sure you will do great.?
Can this be toasted?
Yes it can. ?
I ended up with an inch and a half high loaf ? used fresh baking powder too. Followed your recipe to a tee. Not sure what went wrong.
Hi Caroline.
Sorry to hear you has hitch with the recipe. This is a recipe I use repeatedly myself so I am happy to help you troubleshoot. May I ask the size of loaf pan you used? The size of pans used in low carb recipes is very important to the outcome of a recipe. The size of the pan i use to bake this bread is linked in the recipe. It’s a little smaller than the regular sized loaf pan.
Hello, if I am using a silicone tray do I still need to use parchment?
Also, in pictures 7 and 8 it looks like you took off the parchment, it should be like that, or it real y doesn’t matter?
Thank you for the recipe!
If you are using a silicon tray to bake you don’t need to line with parchment paper. I find that if the pans are well greased you do not need parchment paper. The important thing in this recipe is the size of the pan. To get a good rise for your bread you need to use a pan the size I used. And Yes in 7 and 8 I didn’t bake with the parchment paper. When I was making the collage I realized I didn’t take the picture of the first batch I made using parchment paper. Thanks for your comment. Let me know how your bread goes
Hello! I just made to loafs with the silicon tray and they look good!, made me know how I can send you some pics.
Thanks a lot!
Awesome Piero. ????. Yes I would love you to send me a picture. If you are on Instagram you can post your picture there and tag @lowcarbhealthclub . You can also post my Facebook page. here is the link to my Facebook page https://www.facebook.com/askdrchichi . Thanks for your feedback
This was delicious! I’ve tried so many other recipes for low carb bread, some which took a long time to prepare but were not very impressive. This one, on the other hand, was pretty quick and tasted the best of all the recipes out there. I felt like this was the only bread I could actually eat alone and it still tasted good nMy husband was quite impressed too!
Hi Joy,
Thanks for you feedback. Glad you and your husband enjoyed it. To be honest I felt the same way about every bread out there until created this version using the fathead dough. Since then I
Haven’t looked back. I have used the same dough to make dinner rolls, burger buns etc. All these recipes are on the blog. Hope you get to try more recipes here ?. #KetoOn
The huge amount of saturated fat in this recipe is not acceptable for heart patients. Disappointed I was looking forward to it. Sounds yummy.
Hi Claudia,
Thanks for stopping by. I am sorry you found this recipe won’t work for you based on your dietary requirements. It is indeed yummy.
Each serving in this recipe contains 3.7g of saturated fats which is lower than the recommended daily allowance of 13g ( as recommended by American Heart Association: https://www.heart.org/en/healthy-living/healthy-eating/eat-smart/fats/saturated-fats.)
That being said. Your doctor’s recommendation is always best for you. Hope you get to try some other recipes here that would suit your needs. Thanks for your feedback ??
This bread is delicious, however, it falls. I’ve made it twice now and both times it looked beautiful when I took it out of the oven, and then fell to where it was only about 1” thick. Any idea how to make it not fall? I tried cooking it slower by leaving it in the oven with the oven off for a few minutes first, then with the oven door open, and then taking it out. It still fell.
Hi Becky,
Glad you found the bread delicious, now let’s trouble shoot the fall. To be honest i occasionally have that fall as well but have never had a 1” Bread. Here are a few things I have done.
1. Make sure the size of the loaf pan is smaller than the standard size, the link to the exact one I use is in the body of the post.
2. You can add 2 Tablespoons of coconut flour or 2 Tablespoons of unflavored protein powder. This would add more density to the dough and will help stop it from falling post bake.
3. One more thing times that I have actually proofed the yeast with a little honey or sugar, it has stayed up post bake. (Don’t worry about the honey or sugar because the yeast feeds off the sugar and no sugar is left after it proofs )
These are the things that I have found that worked. Especially using the right size of loaf pan.
Thanks again your feedback hope you get to try more recipes from the blog. If you loved this recipe then you would definitely love these;
• keto hamburger buns – https://www.chichiuguru.com/fathead-keto-burger-buns/
• keto dinner rolls – https://www.chichiuguru.com/keto-dinner-rolls/
I like the bread! I used too large of a loaf pan so it’s a bit flat. I was wondering how the recipe comes out to only 6 servings?
Hi Mary,
Happy to hear you like the bread. I usually cut the loaf into 12 slices, and a serving is 2 slices. That’s how I came about 6 servings. You can also make it 1 per serving if that’s what you prefer. That way it would be 12 servings. Hope that helps. Thanks for stopping by. 😊
This low carb bread looks really good. I’ve never used fat head dough! Definitely want to try this out! Pinning for later!