This Best Ever Keto Farmers Bread with Fiber looks, feels, tastes, and smells like a Real Artisan Bread you have been used to. Made with Oat Fiber or Potato Fiber with an option of proofing with Yeast, this keto bread is as close as you can get, fully low carb, gluten-free, grain-free, and diabetic friendly.
Enjoy this low-carb bread not only with cheese spread, jam, lemon curd, or as a sandwich, but further make eggy bread, croutons, or keto bread crumbs with it.
Best Keto Bread
The Number 1 Keto Bread has been born. This is the best Keto Bread in the whole world, which not only looks real but also tastes and smells like a real loaf of bread. You bake it once and will never change for something else.
This is the real deal. This Keto Farmers Bread is the BEST bread ever in our Low Carb lifestyle.
This recipe is on our Top 10 Best Low Carb & Keto Recipes of 2018.
Using our Homemade Farmers Cheese or a Homemade Curd Cheese made in an Instant Pot, you would not even have to leave the house to go shopping.
Recipes for Keto Bread
Even though we have a significant number of keto bread recipes on the blog, our keto farmer’s bread tops it all up.
But as this post is about keto bread, I am sure you are looking for some other bread to try. After you make our artisan farmer’s bread, give it a try and go for Low Carb Buns, our second favorite. The white texture gives you the real white buns feeling. Now all the buns in the freezer are left and taking space because I need to fit our farmers bread in there as well.
Perfect for making breakfast sandwiches, I suggest Protein Buns, Keto Fiber Bread Rolls Recipe, also made from oat fiber, Easy Keto Everything Bagels Recipe with Keto Flours, or the popular Quick and Easy Yogurt Keto Chaffle Sandwich Recipe with yogurt as a base.
Or explore nutty buns with all of the nuts you can imagine.
There are, of course, much more choices, but that is not what this post is all about.
If keto bread is also gluten-free depends on the ingredients used. On our blog, every single bread or every single recipe I prepare is entirely gluten-free.
Gluten-Free Artisan Bread you will surely enjoy is here, waiting for you to make.
What is Artisan Bread?
For those, who are not familiar with the name, artisan bread, farmers bread, or rustic bread, is a bread that has been made for centuries. Mainly in the villages, where the bread was made out of fresh ingredients, shaped by hand, baked in an open oven without it being in a bread form, and consumed immediately. Artisan bread would not last for days and could not be stored in plastic containers.
As you see in our images, farmers bread has that authentic rustic look on the outside with an almost broken crunchy outer layer and fluffy white soft consistency of a loaf from the inside.
Is Keto Bread healthy and good for you?
Yes, keto bread is healthy as it uses the best ingredients. Our keto artisan bread contains lots of Fiber, which is great for our digestion, and if you compare it to bread made out of regular flour, there is no comparison.
Keto Farmers Bread Inspiration
The inspiration I got to make this recipe came from the internet. We saw this one day when we were scrolling on Pinterest, just looking for some low-carb inspirations. I wish I could have come up with this fantastic idea, but I did not.
We saw an image of the bread looking like it does not belong there. And I was really sure it was a normal loaf with real flour, and it just got into our feed by accident. So we looked further, and realized, it actually was low-carb. My daughter asked me to try and bake it because it looked like, WOW.
For the whole week, I have tried to research who was the founder of this recipe because I wanted to give her an acknowledgment and the further I got was Daggi from Germany, a very popular Low-Carb Blogger with a great Facebook Page.
High Fiber Bread
Our recipe is filled with fiber, and that is exactly what everyone is looking for. A diet high in fiber is the best you can give your body. And to produce and bake high fiber bread recipe, which you can enjoy daily, is a great advantage.
As we all know fiber has got lots of benefits, just to name a few:
- Normalizes bowel movements.
- Help maintain bowel health.
- It helps in maintaining great cholesterol levels.
- Helps control blood sugar levels.
- Aids in achieving a healthy weight.
The Secret Ingredient – Potato Fiber
Potato Fiber was one ingredient I had never heard of. But this made all the difference. It is a Fiber from potatoes. I read about it a few years ago, but I was reluctant to try it just because it always said potatoes. I did not believe that it had no or very few carbs.
Fiber Flour made out of potatoes is a popular ingredient in a low-carb world in Sweden and Germany. For your information, it has only 8g of carbs in 100 grams (equivalent to the almond meal), and it contains 65g of Fiber.
After we saw the bread, we saved the recipe, and I ordered 1small box of Fiber to try.
Since my daughter is also a T1 diabetic, we had the pleasure of seeing what happens to her blood sugar after consuming it. I can tell you a STRAIGHT LINE. This is magical. The bread tastes like real bread and does not raise blood sugar.
After we made this and checked the sugar, the next thing was to go onto Amazon and order five more boxes, just in case we ran out of it. I suggest you give this Fiber a try and order at least one box.
Do you see how excited I am? I can write a whole book about this bread. And that’s me or us, who are already more than five years on low-carb.
Is there an alternative to Potato Fiber?
Living in Europe, we have potato fiber available on amazon or other internet sources. But I have realized this is not the case with our US readers.
We do have a solution.
Oat Fiber
I have found a few discussions where people in the US were substituting potato fiber with an Oat Fiber and bought one.
Realized, oat fiber gives identical texture, taste, look and smell to our farmers bread as potato fiber does.
Oat fiber, which is widely available in the US, is very similar in consistency, nutrition and is a perfect replacement for potato fiber in this recipe.
Just make sure, when ordering, it is a fiber and not flour or starch, as some might get confused.
Is oat fiber keto?
Oat fiber is fully keto as it contains a minimal amount of carbohydrates and is filled with pure fiber.
Oat Fiber Recipes
I have already used oat fiber in our Keto Fiber Bread Rolls Recipe, Soup Noodles, and Keto Fiber Noodles Recipe, 3 Ingredient Low-Carb Pasta, Low Carb Fettuccine Noodles or Spaghetti.
Whole list of all Oat Fiber Recipes is for you to look at as well.
Those are just a few, but we have much more on the site.
How To Make Keto Bread
Let us go to the recipe of this already famous Keto Farmers Bread, so you do not complain I write too much.
Below are all of the steps. I will include all the possible questions people asked after years of making my recipe and enjoying it thoroughly.
I apologize in advance for such a long post, but after updating it and seeing all of the questions my readers asked, I wanted to try and mention it here, so you do not make the same mistakes.
All the questions and answers are crucial for you to get the best result using my recipe.
I have also included a step-by-step video instruction, where you can see what type of quark I use and how the consistency of bread should look before shaping it and baking it in the oven to get those results.
I have now added a recipe on How to make your own Farmers Cheese or a Quark Cheese. It is great to make on your own. Easy.
Oat Fiber Keto Bread Recipe
Kitchen Gadgets needed:
Ingredients needed:
- Quark – you can make your own using our farmers cheese recipe or curd cheese made in an Instant Pot.
- Eggs
- Potato Fiber or Oat Fiber
- Ground Psyllium Husk
- Baking Powder
- Boiling Water – can be replaced with Homemade Whey
- Vinegar
- Salt
*Exact measurements are listed in the recipe card below.
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STEP-BY-STEP INSTRUCTIONS FOR MAKING THE BEST LOW-CARB BREAD
First Step: Prepare Ingredients
Prepare all of the ingredients.
Quark can be made on your own following our recipe for farmers cheese recipe or curd cheese made in an Instant Pot.
Potato fiber can be replaced with Oat fiber.
Psyllium Husk needs to be ground. Eggs at room temperature.
Boiling water can be replaced with Homemade Natural Whey Drink, which adds more taste and probiotics to our loaf.
Second Step: Whisk your eggs
First, using your kitchen machine, whisk eggs together with a dash of salt until fluffy.
Third Step: Add and whisk the rest of the Ingredients
Once your eggs are whisked, start adding all other ingredients. I usually whisk all of the quark in and then add dry ingredients with boiling water one by one, alternating and letting the machine whisk all together.
Fourth Step: Mixed Consistency and let it set
Mix until all ingredients are in, and everything is thoroughly mixed. As quark is very dry, you might see white patches of quark not fully dissolved in the mixture. That is not a problem because it all gets thoroughly combined while baking.
Check as per our video for consistency. If your mixture looks too liquid, add more oat fiber.
Cover with a kitchen towel and let it rest for 15 to 20 minutes.
At this stage, heat your oven to 150 Celsius or 300 Fahrenheits.
Fifth Step: Shape and sprinkle
After 20 minutes of rest, take the dough and shape it into a bread loaf. I suggest shaping it into longer and thinner, almost like baguette style, to ensure the middle is fully baked.
Once you have your shape, place the loaf onto the silicone sheet or a parchment paper covered baking sheet and sprinkle the top with extra oat fiber. This will give your bread that well-known artisan rustic-looking white coating.
Sixth Step: Cut and bake
Cut a few lines into your loaf using your spatula or knife to authenticate the natural-looking bread even more.
Place into the oven and bake for 90 minutes.
Tips and Tricks:
- Video – please check the video for more ideas on the consistency of the loaf before baking
- Quark – you can make your cheese using our farmers cheese recipe or curd cheese made in an Instant Pot.
- Water – our Homemade Natural Whey Drink could be added as a replacement for water to add more taste and probiotics to our loaf.
- Shape – to get the middle properly baked, shape your loaf longer and thinner
- Psyllium Husk – needs to be ground.
- Yeast addition – Instead of 100ml boiling water, dissolve 2 teaspoons of Inulin + 2 teaspoons of active dry yeast in 100 ml warm water ~112°F and set aside until proofed, then added to the mixture followed by the vinegar.
- Harder crust – take the bread out 10 minutes early, brush with butter, and put it back in the oven on high for the remaining time.
FREQUENTLY ASKED QUESTIONS AND ANSWERS
Substitution for Quark
As a substitute for quark, you can use farmers cheese, curd cheese, dry cottage cheese or dry cream cheese. The most important thing is that whatever you choose, it needs to be dry with almost all of the liquid out.
Please check our video for consistency.
You can make your cheese using our farmers cheese recipe or curd cheese made in an Instant Pot. Those are the best consistency so that you can check those posts as well.
Please reduce the water quantity if you feel your cheese is not dry enough.
Substitution for potato fiber
Using oat fiber, readily available everywhere, is a perfect replacement for the potato fiber I have used in the original recipe. I have already made this rustic farmer’s bread with oat fiber and can confirm it is the same as using other fiber.s
Is potato fiber the same as potato flour?
Here you have to be careful whether you are buying oat fiber or potato fiber.
Flour or starch are entirely different ingredients and can not be substuítute for fiber. You have to buy fiber. It is the one that is allowed in our lifestyle as it has minimal carbohydrates and does not raise the blood sugar in diabetics.
If I want to make this bread in bun size, how long should I keep it in the oven?
I would suggest 45-50 min for mini bun sizes. Big burger-size buns might need to be in the oven for longer.
What do you need this bread to go with?
When I was a kid, we used always to have bread with our Bone Broth, or this time our Keto Egg Drop Soup. Why? I have no idea, but my dad and many friends still need bread to go with whatever soup.
A perfect combination to add is the complimenting color of our Oven Roasted Beets Spread Recipe.
Or if you need a special spread, Green Goddess Salad, Tuna Salad, Cheese Spread, or a simple Strawberry Jam is just a perfect addition.
Could we add Yeast to the recipe?
I have decided to add a comment from one of our dear followers Sherry, for all of us to be able to check all the spot-on points, as well as try this Recipe with the addition of the Yeast. I do hope it will be beneficial to some of you.
Keto Yeast Bread
I proofed 2 teaspoons yeast with 2 teaspoons Inulin in 100 ml of warm water (mine was 112°F) for about 5 minutes until it was very foamy. I added the yeast mix and vinegar at the very end of mixing, then covered it for 20 minutes. I must confess that I forgot to add the queso and cream cheese before I added the dry ingredients, and I may continue to change that order because it may help me to control the moisture added by the cheese. I know how I want the mixture to look and feel before adding the yeast and vinegar.The taste was very good and a bit milder than the original, but while it was baking the aroma was heavenly! The psyllium flavor was not as pronounced, and the texture was very close to regular bread.
The loaf didn’t fall after cooling
and was very easily sliced into 20 portions.
The eggs and salt were mixed at high speed with a whisk attachment for 10 minutes – really fluffy!Used 100 grams oat fiber since potato fiber isn’t available here. I used 275 grams queso fresco and 100 grams cream cheese instead of quark, since I can’t get plain quark here. I think farmer’s cheese in a slightly reduced amount would also work. It’s wetter than the queso, but I’m going to try that next time and use about 325-350 grams of farmer’s cheese.Psyllium and baking powder were the same amounts (30 grams and 16 grams). I also added 2 Tablespoons xylitol just to sweeten it up a bit.The bread with Yeast addition is much lighter and airier, with lots of small holes throughout. When lightly pressed in the center of a slice, it mostly rebounds instead of staying dented. It still has a nice crust, which browned during baking.I used 300°F since my my oven only indexes 5°F per adjustment, so I baked for 100 minutes.The calorie count will go up due to the queso and cream cheese but carbs should be about the same as if using quark. I am more concerned with carbs than calories anyway.Nutrition as follows per 1/20th recipe:
58 calorie6g fat1 net carb (5.5g carb – 4.5g fiber)6g protein
Sherry
How do you store Keto Farmers Bread?
Our rustic artisan bread is made from fresh ingredients, so it does not last very long. I usually keep a few slices in the fridge for a maximum of 2 days, and the rest always freeze.
Can Keto Bread be Frozen?
Yes, and that’s what I do all the time. I usually bake 3-4 loafs in one go. Let them cool, cut each loaf into four pieces and place them into the Freezer.
In that way, I am done with baking for a while, and there is always bread at home. All you have to do is to take it out the night before.
Additional Keto Bread Recipes
- Protein Buns
- Keto Savory French Toast aka Eggy Keto Bread
- Raw Seed Keto Crackers Bread
- Keto Steamed Bread – Dumplings – Servietenknödel
- Quick and Easy Yogurt Keto Chaffle Sandwich Recipe
- Easy Flaxseed Keto Wraps Recipe
- Keto Fiber Bread Rolls Recipe
- Sweet Keto Challah Bread Recipe (Braided)
- Low Carb Buns
- Keto Almond Flour Biscuits
- Homemade Keto Bread Crumbs
- Keto Brioche Bread
- Almond Flour Keto Taco Shells
- Easy Keto Everything Bagels Recipe with Keto Flours
- How To Make Keto Fiber Tortillas
Other Oat Fiber Recipes
- How To Make Keto Fiber Tortillas
- Keto Fiber Noodles
- Keto Fiber Bread Rolls Recipe
- Keto Farmers Bread with Fiber
- Low Carb Fettuccine Noodles
- Keto Spaghetti – is made with bamboo fiber but can be replaced by oat fiber or potato fiber.
- Quick and Easy 3 Ingredient Keto Pasta
- How To Make Homemade Keto Soup Noodles
- Easy Keto Fettuccine Alfredo with Homemade Noodles
- Low Carb Spaghetti Bolognese
- Italian Keto Pasta Marinara Recipe
- Chicken Noodle soup
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Keto Farmers Bread with Fiber
This Best Ever Keto Farmers Bread with Fiber looks, feels, tastes, and smells like a Real Artisan Bread you have been used to. Made with Oat Fiber or Potato Fiber with an option of proofing with Yeast, this keto bread is as close as you can get, fully low carb, gluten-free, grain-free, and diabetic friendly.
Ingredients
- 400 grams (2 Cups) Quark ( have used the crumbly one) You can also try the Farmers Cheese, Curd Cheese Dry cream cheese
- 4 Eggs
- 100 grams (1 Cup) (3.5oz) of Potato Fiber (Oat Fiber)
- 30 grams (1/3 Cup) Ground Psyllium Husk
- 1 Packet of Baking powder (16 grams or 1Tablespoon+1teaspoon)
- 100 millilitres (1/2 Cup) of boiling water
- 2 Tablespoons Vinegar
- Salt
Instructions
- Prepare all of the ingredients. Quark can be made on your own following our recipe for farmers cheese recipe or curd cheese. Potato fiber can be replaced with Oat fiber.
- First, using your kitchen machine, whisk eggs together with a dash of salt until fluffy.
- Once your eggs are whisked, start adding all other ingredients. I usually whisk all of the quark in and then add dry ingredients with boiling water one by one, alternating and letting the machine whisk all together.
- Check as per our video for consistency. If your mixture looks too liquid, add more oat fiber. Cover with a kitchen towel and let it rest for 15 to 20 minutes. At this stage, heat your oven to 150 Celsius or 300 Fahrenheits.
- After 20 minutes of rest, take the dough and shape it into a bread loaf. I suggest shaping it into longer and thinner, almost like baguette style, to ensure the middle is fully baked. Once you have your shape, place the loaf onto the silicone sheet or a parchment paper covered baking sheet and sprinkle the top with extra oat fiber.
- Cut a few lines into your loaf using your spatula or knife to authenticate the natural-looking bread even more. Place into the oven and bake for 90 minutes.
Notes
- Video - please check the video for more ideas on the consistency of the loaf before baking
- Quark - you can make your cheese using our farmers cheese recipe or curd cheese made in an Instant Pot.
- Water - our Homemade Natural Whey Drink could be added as a replacement for water to add more taste and probiotics to our loaf.
- Shape - to get the middle properly baked, shape your loaf longer and thinner
- Psyllium Husk - needs to be ground.
- Yeast addition - Instead of 100ml boiling water, dissolve 2 teaspoons of Inulin + 2 teaspoons of active dry yeast in 100 ml warm water ~112°F and set aside until proofed, then added to the mixture followed by the vinegar.
- Harder crust - take the bread out 10 minutes early, brush with butter, and put it back in the oven on high for the remaining time.
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Nutrition Information
Yield
20Serving Size
1Amount Per Serving Calories 33Total Fat 1gCarbohydrates 1gFiber 4gProtein 2g
If you are still looking for some Low Carb products, visit our recommended site on Amazon, which we participate in as affiliates. Just click on the image below and all will be revealed.
And here is the list of our Keto breads, we have managed to get into a perfection:
Keto & Low Carb Bread Recipes
Keto and Low Carb Bread Recipes for you to enjoy our Lifestyle. All are as well Fully Gluten-free, Grain-Free as well as perfect for Diabetics.
Keto Farmers Bread with Fiber
This Best Ever Keto Farmers Bread with Fiber looks, feels, tastes, and smells like a Real Artisan Bread you have been used to. Made with Oat Fiber or Potato Fiber with an option of proofing with Yeast, this keto bread is as close as you can get, fully low carb, gluten-free, grain-free, and diabetic friendly.
Keto Brioche Bread
Our Keto Brioche Bread Loaf is a white, fluffy, soft, and High Protein Bread Loaf you all have been waiting for. Fully Low Carb, Gluten-Free, and Diabetic Friendly, this Keto Bread would be your go-to Loaf for breakfast as well as making the best proper Keto French Toast.
Keto Tortilla Recipe with 0 Net Carbs
Our Easy To Make Keto Tortilla Recipe with 0 Net Carbs is a Great Addition to all Keto Bread Selections. This Low Carb Tortilla is not made with Almond Flour but Famous Oat Fiber we all love and adore.
Keto Pretzels Fathead Dough
Make Keto Pretzels Fathead Dough Recipe that gives you soft and chewy addition for your breakfast or brunch with zero net carbs. Serve our low-carb pretzels recipe using famous keto dough with a low carb cheese sauce or cheese dip for your next get-together.
Almond Flour Bread Recipe
Our super easy Almond Flour Bread Recipe is an excellent gluten-free, paleo, and keto option for those trying to decrease carbs. This keto bread comes together quickly with just a few simple ingredients and makes for a delicious and satisfying alternative to traditional bread without using yeast.
Keto Italian Breadsticks Recipe
Keto Italian Breadsticks Recipe made with fathead dough and mixture of herbs are simple, easy cheesy and fluffy replacement for your snack. Gluten-Free and Grain-Free Garlic Bread Sticks served with your favorite dipps or just simply along keto soup or as an appetiser with a meal. Perfect addition to your Keto Meal Preps.
Quick and Easy Keto Chaffle Recipe
Learn how to make a Quick and Easy Keto Chaffle Recipe with cheese as an addition to your savory breakfast popular in the keto world. This basic keto chaffle recipe is excellent as a sandwich base, making canapés, appetizers, or a low carb waffles umami way.
Easy Keto Everything Bagels Recipe with Almond and Coconut Flour
Extra delicious, this Easy Keto Everything Bagels Recipe with Almond and Coconut Flour is a perfect addition to your Keto Bread Breakfast choice. Fully Gluten-Free, Grain-Free, and perfect for diabetics, with only 6 ingredients, those Low Carb Bagels with Homemade Everything But The Bagel Seasoning is perfect for your Keto Lunch Box as well.
Keto Protein Buns
Extra delicious Keto Protein Buns that are fluffy, buttery, rich in taste, spongy, and airy are the exact Low Carb Buns you have been looking for. Entirely Gluten-Free, Grain-Free and Diabetic Friendly, our Low Carb High Protein Breakfast Buns need to be in your kitchen at all times.
Raw Seed Keto Crackers Bread
Super easy extra crunchy Raw Seed Keto Crackers Bread Recipe, made out of only 4 different types of seeds and water. This dehydrated Keto Crispbread is not only dairy-free, grain-free, but egg-free and fully vegan Keto Snack.
Keto Fiber Tortillas Recipe
This Keto Fiber Tortillas Recipe made with super special new Fiber Fathead Dough, that is extra pliable for any Keto Dishes you can imagine. These 3 ingredients only Nut-Free Keto Dough is extra versatile for any of the Grain-free, Gluten-free or Sugar-free Keto Recipes to come.
Sweet Keto Challah Bread Recipe
Sweet Keto Challah Bread Recipe (Braided) is made into perfection without Flour, perfect for Low Carb option for Sabbath, Christmas or Easter celebrations.
Keto Almond Flour Biscuits
Our Keto Almond Flour Biscuits are soft, fluffy, filling, tender, baked in 15 minutes, and with only 1 gram of net carbohydrates per piece. These flourless Low Carb Biscuits are not only grain-free, gluten-free, diabetic-friendly, and low carb, but also a perfect keto bread for breakfast, snack, or side dish for your dinners.
Eggy Keto Bread
Eggy Keto Bread aka Savory French Toast Keto Bread is a breeze to make. Super quick and extremely simple to whip up, this perfect Keto Breakfast Choice is done in no time with any of your favorite Low Carb Bread Alternative.
Keto Fiber Bread Rolls Recipe
Perfectly made those Low Carb and Keto Fiber Bread Rolls Recipe are extremely delicious and irresistible to make. One look at them will convince you to try and make them right this moment. Without any doubt or guilt, they are always here.
Easy Keto Flaxseed Wraps Recipe
Introducing the amazing super Easy Keto Flaxseed Wraps Recipe – you won't believe how it is easy to prepare. Only one main ingredient is needed for this vegan, low carb, and gluten-free wrap – flaxseed tortillas. This simple flatbread has zero net carbs and is unbelievably simple to make. All you need is flax!
Keto Bread Dumpling
Those Keto Bread Dumplings softly steamed to perfection are a great side dish for your Keto Gravy, Roasted Duck or Goose. This Gluten-Free, Grain-Free and Low Carb Keto Napkin Dumpling Bread is the fluffiest, lightest and softest to soak your Gravy like no others.
Keto French Toast Recipe
Our Keto French Toast Recipe done in less than 5 minutes with proper French Brioche Toast Bread is a perfectly fluffy, rich, sweet, and high in protein Breakfast choice. Fully Low Carb, Grain-Free, Gluten-Free, and Diabetic Friendly, this Low Carb French Toast will be loved by the whole family.
Low Carb Buns
Those Low Carb Buns are perfect Keto Buns for your hamburgers, slides, or sandwiches. Entirely Gluten-Free, Grain-Free and Diabetic Friendly, our Almond Flour and Yogurt Low Carb Burger Buns are golden brown from outside and soft, fluffy, white, and have amazing texture from inside.
Hamburger Keto Buns Recipe
Enjoy our Hamburger Keto Buns Recipe made from nuts and seeds to give you only the best ingredients one can offer. Those nutty low carb buns are for your grilling and perfect as a breakfast bun or a sandwich for your lunch box.
Almond Flour Keto Taco Shells
With our Almond Flour Keto Taco Shells flavored with Mexican spices, you will not only be able to have Taco Tuesday every day, but you can easily use them as a Tortillas, Wraps, Tostada, Flat Bread or Chalupa. Fully Gluten-Free, Grain-Free, Low Carb and perfect for Diabetics, those Low-Carb Taco Shells are a great base for everything Tacos.
Crispy Garlic Keto Croutons Recipe Air Fryer
Easy to make, those Crispy Garlic Keto Croutons Recipe made in an Air Fryer is delicious to make and done in just a few minutes. Enjoying crunchy gluten-free, low carb croutons with the best keto bread recipe over your salad or soup upgrades your comfort food to a completely different level.
Easy Keto Breakfast Sandwich Recipe
Easy Cheesy Delicious Keto Breakfast Sandwich with Ham and Egg is our new obsession made with our Protein Buns. Fully Low Carb, Gluten-Free, Grain-Free, and Diabetic Friendly, this High Protein Breakfast Choice will keep you full until your next meal.
Fathead Dough Breadsticks Without Eggs
Super easy and quick to make, those Best Egg Free Fathead Dough Keto Breadsticks will be gone in seconds from the table. Perfect for your Keto Breakfast or as an appetizer, fully Gluten-Free, Grain-Free, and Low Carb, this super yummy Keto Bread Stick Recipe with additional Turmeric flavor is fit for Diabetics as well. With only 3 ingredients, Fathead Dough and 1g of Carbs for a Breadstick you are going to love it.
Homemade Keto Bread Crumbs
Our Homemade Keto Bread Crumbs, made with only 1 Ingredient, will give you a perfectly crispy and crunchy breading for all your low-carb needs. Those Low Carb Breadcrumbs are entirely Gluten-Free, Grain-Free, and Perfect for Diabetics with only 1 carb per portion.
Hi Zuzana!
Thank you for your recipe, I am going to try it with feta cheese and some creame cheese as one of your commentators suggested.
I’d like to provide info for some of your American readers.
They can find Farmer’s Cheese in any Russian store in the USA, usually it’s Lifeway brand (https://lifewaykefir.com/farmer-cheese-16oz/) it was about $5 per box of 1 lb, now probably a little bit more costly (thanks to inflation). There are also other brands of farmer cheese in Russian stores. Also I saw Lifeway Farmers cheese in some location in WincoFoods and of course in Whole foods.
Thanks for those suggestions
Hi, I finally found oat fiber at Natural Grocers and quark at Whole Foods. However, the quark was very creamy and moist(very yogurt like) and the bread (like some of the comments I have read) fell flat when it came out of oven. I have read your responses to use cream cheese. How much should I use? It tastes very good and I definitely want to try it again along with some of your other recipes.
Thanks
Both of those are very similar in taste and it only depends on the texture. Pick the one, which is less liquid, but still tries to squeeze as much liquid as possible. The cheese needs to be very dry to the touch.
@Zuzana, Ok, thanks, I will try it again!
Hope it will work
I hate the smell of egg in any bread,can I leave out the yolks and use only the whites
You really will not even know there are eggs with the taste. I have not personally tried it with egg whites only, but you might try.
Hi, I finally made a perfect loft using Oat fiber and Queso Blanco cheese. I found farmers cheese is too wet, the crumbly cheese works better, but I’m sure I could have add more oat fiber. I recently discovered Indian Panner cheese which has the same consistency and it almost contains no sodium and will report after I make it.
One question about the serving portion. Does anyone know 1 slice is equal to how many grams or oz? I love it so much I have tendency to cut it into bigger pieces. ?
Thank you for sharing the recipe, it is truly wonderful and I absolutely love it. Thanks!
I am so happy you like our Keto Bread Recipe. I will keep you in mind next time I bake it, so I can place a slice on the scale for you. But I also love the idea about Paneer Cheese. I have not tried it personally, but when you do, please do let me know how it went. Really curious.
I’ve tried this recipe twice now and still haven’t gotten really good results. I couldn’t find potato fiber so I used oat fiber (I’m using oat fiber in lots of other recipes and I love the flour-like texture that it lends to gravies and sauces). The first time I also substituted cream cheese and found it really hard to work with; the finished dough was very wet and sticky, and it hardly rose at all.
The second time turned out better but it still missed the mark: I used metric instead of the imperial measurements and I made my own farmer’s cheese ahead of time (I had to use pasteurized milk but the cheese still turned out nicely). The farmers cheese made it a lot easier to work with but the dough was still very wet and sticky. The second time it also rose quite nicely but within 30 minutes of taking it out of the oven it fell in the center.
The finished bread was very tasty but even after baking the center of the loaf had a texture like cookie dough. I was wondering if you had suggestions on how to make it more like the dough I’m used to working with and less like a thick batter.
Dear Gene, I am sure you will get there. Oat Fiber should work perfect with this recipe. With regard to farmer’s cheese, it has to be really dry, otherwise the whole loaf will become very moist and will not bake fully. Have a look at the video to see the approximate texture of Farmer’s cheese or the entire dough before shaping. Maybe reduce on liquid a bit to get that really thick dough. I would also suggest shaping the bread more into a baguette, which would be long and thin to make sure the middle gets baked fully. Do let me know if anything worked.
Hello! What does “the best fluffiness” mean for the eggs?
To whisk the eggs fluffy, as it does helps dearly for the dough to have additional volume.
Do you use ground psyllium husk or whole? I have seen other recipes say to use whole.
Dear Liz,
I always use ground Psyllium Husk
I plan on making this as I have searched high and low for recipes I can use the oat fiber in, but the question I have is 90 minutes baking time seems like it would burn the bread. Is it 90 minutes because the temperature is 302 degrees Fahrenheit?
No worries Donna on burning as most of the readers have the opposite. The loaf is not et fully baked. I suggest shaping it more longer and thinner to make sure the middle is fully baked
I made this bread last night and it turned out purple in color.
It looked a lot like the color of your dough in the video, but it baked up purple. Any ideas as to why?
Thank-you!!!
It never happened for me, but I have heard and read from quite a lots of people, that using some Psyllium Husk Bands, can turn the food purple in color. And that is what I believe 99% has happened. Change the brand of your Psyllium Husk and you should be good to go.
Hi Zuzana! This bread looks wonderful! 🙂
Do you think paneer could be a good substitute for quark?
Thank you, look forward to trying it!
I have not tried it with Paneer, but if its dry and you shred it, I do not see why it would not work. Do let me know.
Thank you for the response! I will do. Cheers
Happy to help
What does Once they are mixed (eggs) into the best fluffiness mean?
mixing the eggs into a foamy consistency
Made this today. I followed us version with oat fiber. I used farmers cheese….65 ounces. It didn’t totally blend with eggs….maybe bring to room temp before using or soften in mixer first next time?? Loaf looked good going in to the oven. Checked at 30 minutes and beautiful…checked at 60 minutes…it had started to sink? I might try cutting back on baking powder for next try. Any suggestions. I did use yeast also.
Not sure what was the shape, but I always suggest making more of a longer (baguette like ) shape and not too high. In that case the middle will fully bake. And farmers cheese to use the driest possible so the dough will not be so liquid.
Mine turned out way under cooked today and also was rather purple. I will try again soon but I followed the recipe exactly except used quark with chives….
Dear Amy,
The purple color is definitely from The brand of Psyllium Husk you re using. Try and change the brand. With regards to being undercook, maybe try to shape it a bit longer and thinner so the middle gets a chance to fully bake.
I made your keto farmers bread and I thoroughly enjoyed it. I used the oat fiber because I couldn’t find the potato fiber, I did add in one of my favorite spices for flavor. I love the way it looks, it’s not flat like most keto bread and is substantial in size. I didn’t want to eat it all at once so I put the rest in the freezer. I purchased my fiber from Amazon. I would give it 5 stars.
Dear Carolyn, I am so so happy you have enjoyed the bread. It is my favorite as well and have it in the freezer all the time.
I was so excited to try this recipe! I used the farmers cheese because I could not find quark. I weighed my dry ingredients for a more precise measurement. I follow the instructions precisely and cooked my loaf on a aluminum pan at 300° for 1:40, yet, my bread did not cook in the middle. It had a nice rise out of the oven, but when I let it cool it dropped flat. When I cut into it the bread was completely raw and wet inside. I stuck it back in the oven for an extra 30 min just to cook the inside and I ended up using it as croutons (which were delicious!). I would love some insight or suggestions that I can try for my next loaf. I am determined to make this work because the croutons were phenomenal.
Thank you in advance,
~Michelle
I would suggest to shaping the loaf more into longer and thinner to make sure it is fully baked in the middle. Also some of the farmer cheese could be more liquid than needed. Have a look at the video to see the consistency I am using and try to squeeze more liquid out.
I made this for the first time. I used 12 oz cream cheese. Also added 1 1/2 tsp yeast cuz, why not? And some dried rosemary. I cut the batch in half, rolled into baguettes which cut the baking time to 50 minutes.
I wish I knew how to add a picture to my post! I’m very happy with my first attempt 😁. Bought the Oat Fiber on Amazon. So excited to find your recipes! Thank you!
I am so happy you have found me and enjoyed the bread. It is my favorite from all keto breads as this really resembles the regular loaf.
I m in need of advice, i made this bread quite often, and the last few times I m baking it with cream cheese and add the yeast suggestion. This worked great for 2 times and since then during baking the bread has a huge air bubble which deflates after baking.
What am I doing wrong? Not enough kneading???
Help, as we really love this bread.
If it has worked before, could it be that you have change the brand of some ingredients?
JUST made this very tastyy bread!! AMAZZZZZZING!!! Almost tasted like a Rye Bread.
I used 375g cream cheese. based on comment if not using quark, cream cheese is a good sub… just use a bit less.
Oat fiber,,However, 1 cup is extremely less than 100g. To be safe, I measured (always the most accurate)
while mixing the dough, did end up adding close to 1/2 cup of oat fiber, didnt weigh this, just used a measuring cup.
The end result is spectacular! (the center was a tad moist. so i did put loaf back in the oven at 250F shut off oven and bread sat in oven 20 min.
My Husband and I are following a low carb life style. Your recipes are helping us tremendously!! For that we thank you!! He loss 40, Ive lost 70. Eating like Queens and Kings Thanks to your site and others.
PS
As for DK… yes we use dont weights, BUT ALL scales have both G,OZ,POUNDS,ML takes a little getting used to..but definitely doable.
Dear Carol,
I am so happy you liked the bread. It is o far the best keto bread I have ever tasted and I believe it is also the closest to the real taste, look, smell and texture.
This sounds lovely and I am going to try to make it today. A few questions if someone can help me. Should the cold ingredients be at room temp before adding…eggs, quark, etc? If I want to add the yeast but I do not have inulin, how much maple syrup should I add? Is it a 1:1 substitute for inulin? Thank you in advance for any help you can offer.
Dear Dee,
Unfortunately I do not have any experience with using inulin, but hopefully someone else will chime in. It is best to have all of the ingredients at a room temperature.
Really excellent bread substitute! We used oat fiber, tvorog, & yeast (without inulin) & bake about 95 minutes. Bread rose wonderfully
So happy you liked it Alan. It is till now the best keto bread I have ever eaten.
Thank you for this recipe!! It was delicious. I was looking for a nutfree keto-bread With high fiber and protein. So happy i found this! I used coffee instead of water 😋
I’m thinking that i want to try to make this into a vörtbröd for christmas! I.e add cardemum, ginger and cloves to the mix. Maybe some raisins if i feel adventurous 😬
So happy you liked it. Not sure what you are thinking of for Christmas, but have a look at my Challah recipe. That is a sweet bread we serve on Christmas every single year and it is awesome. With dry cranberries or any other berries inside it sounds like something similar.
Or mix the two of them together 🙂
Hi, I purchase quark when I travel to Germany. I have only ever seen quark that is the consistency of sour cream. Cannot find the crumbly one. Will it work?
You can also make your own using our recipe either in Instant Pot or regular. There is one certain type of very dry farmers cheese or quark and that is the best. If you are using creamy one, I would probably try to reduce the water or add less of the liquid ingredients so it is fully baked.
@Zuzana, Thanks, I am trying it today and will reduce the liquids.
Good luck
Twice I have tried to make this bread. I even made my own cheese curds for the 2nd attempt. Both were fails. Looks nothing like the pictures. Mine was a very unappetizing grayish purple when cut. Also the interior was very dense and thick and tasted like wall paper paste. I made sure to measure all ingredients as you said, both came out the same….terrible. The exterior look good like artisan bread but that is where it ended. I have wasted a lot of expensive ingredients on this recipe and will now throw it away. I would attach photos if possible but it is not. Now I am leary of trying any other recipes from this blog.
The purple color was definitely from the Psyllium brand you have used. Some of the brands turn the bake good purple. I would suggest to try with another brand of powdered psyllium to avoid this issue.
With the rest, please have a look at the consistency of the dough before baking in my video. It might have been, that your mixture was too soft and therefore not able to bake fully. If it is too liquid (farmer cheese or anything else) try to reduce on water quantity. The dough needs to be very thick. Also, try to shape your loaf more longer and thinner, to make sure the middle will get fully baked. Hope that helps.
I made this bread with high hopes, hoping that it would be good. Unfortunately it was bitter. I followed the recipe as is except used the yeast addition mentioned. I think it might be the oat fiber. I’m stuck with a lot of oat fiber now that I need to find recipes for. I’ve experimented adding a bit to eggs to make a pancake – but need to only add a tiny bit or add half almond flour or it is too bitter.
Not sure if it is the oat fiber, that makes it bitter. Even if you add too much, if would just make the bread dryer, but not bitter.
I am going to make it tomorrow. I do not have Quark or am willing to pay $$$ instead going to use Labne/Labneh (also pronounced as labaneh, lebnah or labne) I have it at home regularly and it is only $3.5 for 1 lb. Thank you for your recipe.
Labneh is perfect replacement as well. Just depends how thick it would be. I make farmers cheese from time to time from labneh as well, where all of the liquid is separated. It needs to be really dry or extra thick. Otherwise reduce the water in the recipe.
Hi, Zuzana, I like your Farmer bread,I would like to make it but I never find the recipe.Where can I get it, please, Thank you. From P.R.
When you scroll down towards the end of the post is a full Recipe with Printout option as well.
Thank you so much for the recipe! I just made a loaf of this bread using potato fiber which I ordered from Amazon and farmer cheese. I got my kitchen scale out to weigh the fiber and 100 grams was going to be almost two cups. One cup equaled about 58 grams on my scale so I stuck with the 1 cup measure. Maybe the potato fiber that I ordered was just super dry and light weight… who knows. Same thing happened with the psyllium powder. Weighed much lighter so I used the 1/3 cup measure. Anyway, I live in high altitude and as other baked goods tend to do in higher altitude, the bread turned out quite flat but nonetheless fine. I will try my high altitude tricks next time I make it. Thanks for turning me on to the potato fiber! Great new way to make low-carb bread!
Happy it turned out almost great. I have no experience with higher altitude baking, but I am sure you will get it into perfection. The bread does not really raise so much, so do not expect the size change big time.
This dough works great for tortillas also! I prefer it to your fiber/fathead tortilla. It tastes like flour tortilla rather than corn tortilla.
What an idea Simon. I have to try that. Thanks a lot
I’ve just made this bread and I’m pleasantly surprised how alike normal bread it tastes. It’s the closest I’ve got so far to try to make gluten free/ keto bread that actually tastes like bread. I only had enough quark to make 1/2 the quantities but I will definitely be making this full size, loved it. I just wanted to add that some people might have found the mixture too wet if using American cup sizes. I live in the UK & I have American measuring cups as I used to live over there. I decided to compare the measurements for the potato fibre and 1 American Cup = 50 grams when weighed not 100 grams as stated in your recipe. That would make quite a difference to the texture if not enough fibre was added. You may want to look at correcting the measurements for this. Otherwise lovely loaf.
Thanks for this. I do have american cups as well and researched on the internet, where most of the time it says even 0.8 cups. I have now also added oz hopefully that would help.
Zuzana, I made this bread yesterday using ricotta and sour cream and it was wonderful. I wish I could buy potato fiber in Canada, but I used oat fiber and it was fine.
My question is, at the end of the recipe, you mention to take it out and brush butter, then put back in oven “on high” for the remainder. What do you mean on high. I have it at 300F, do I put temperature higher? Thank you.
Oat fiber and potato fiber are very similar, so no worry if you do not have both. With regards to that extra harder crust, I usually just increase the temperature slightly for that last few minutes. It would be 350 – 400F.
I made this bread and it came out very dense no holes in it like your pictures. The only thing is the potato fiber was way more than 1 cup when I measured it with the scales. I dont want to make a second loaf as potato fiber is 14.00 a pound. Any ideas?
Not sure what happened, but I always scale my recipes. Maybe the mixture was too liquid. Check the video to see if the dough looked similar consistency. If not, reduce water a bit.
I don’t know what is did wrong but it did not rise, even with instant rise yeast!
Mixture looked like the video but turned out very dry as well as not risen.
It does not really rise like a real bread. Usually the problem is bread being too moist. Maybe try adding tiny bit extra liquid in.
It does not really rise like a real bread. Usually the problem is bread being too moist. Maybe try adding tiny bit extra liquid in.
Good afternoon. I want to make your Keto Farmers Bread using quark and oat fiber ( in the US) 2 questions please: If I use the yeast method, do I still use baking powder? And, you said to take out and brush with butter and put back in oven on high for harder crust– what do you mean by ‘High”? What temperature does that mean, please? Thank you so much for your time! Terry
I have actually never made yeast method, but the yeast method should help you make it without using. If you do not have a problem with it, I would add tiny bit, but not needed. For second question – just before the bread is almost ready, I take it out, brush it with melted butter and place it back into the oven on approx. 220 celsius or 430 fahrenheit.
Thanks for this recipe. I tried making the bread last week. I made a flattish baguette using half the quantities. The dough was a bit sticky so I added extra oat fibre. The baguette baked well but was a bit damp and moist when I cut it after it had cooled completely. I couldn’t find the link to the video despite scrolling through the blog several times. Could you kindly share the link in your response. Thanks!
Video is attached in the post. You can check Youtube if you would like. I would suggest to shape the loaf a bit longer and thinner and check the consistency on the video. It needs to be really thick before baking.