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.
And as our loyal readers, Wholesome Yum Foods has been so kind to offer to all of our subscribers 10% of ALL of their PRODUCTS using our Coupon Code:
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
Pin for later
Need Support or have Questions? Join our Free Facebook Group.
Follow us on Pinterest, Facebook, Instagram, TikTok, Flipboard, or YouTube.
For weekly New Recipes and a FREE E-Book get into our NEWSLETTER.
Full Recipe with Print Out Option
Thank you for giving us 5 stars.
Keto Farmers Bread with Fiber
Equipment
- 1 Spatula
Ingredients
- 2 Cups Quark (have used the crumbly one) You can also try the Farmers Cheese, Curd Cheese Dry cream cheese
- 4 Eggs
- 1 Cup Potato Fiber (Oat Fiber)
- 1/3 Cup Ground Psyllium Husk
- 1 Packet Baking Powder
- 1/2 Cup 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.
Video
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.
Nutrition
Disclaimer
Please note that nutrient values are estimates only. Variations can occur due to product availability and manner of food preparation. Nutrition may vary based on methods of origin, preparation, freshness of ingredients, and other factors.
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
Check out our Keto and Low Carb Bread Recipes designed to fit your lifestyle. They’re all completely Gluten-free, Grain-Free, and ideal for Diabetics to savor.
Hi! First: I LOVE this bread. I use Oat Fiber and it’s very tasty. Today, I used the yeast method. I also used 16 ounces cream cheese. It was rising nicely as it baked, but about half way thru baking time, it fell. It’s not too wet; taste is good. It’s just flatter than normal. Any ideas?
Thanks
Mary
Dear Mary,
The suggestion with yeast came from one o four dear readers and I have not been able to try it as yet. But I would guess either too much cream cheese or too hot, where the bread rises fast and then dips down. Do let me know how the next one comes up.
Zuzana
You can buy potato flour in the US
dear Melisa,
Do not get confused here. The recipe calls for Potato Fiber, which is a completely different to flour.
Can you please tell me where I could find it in the US? Thanks!
Till now I have not managed to find Potato Fiber being able to order in the US. Only from Europe. But lots of our readers have used Oat Fiber instead with great results.
Hi! I’ve made this bread before & it is delicious & baked into a nice loaf. This time I used the yeast; while baking, it rose very nicely. About half way thru the baking time, it fell flat. I use Oat Fiber (in the US) and used 16 ounces of cream cheese. Do you think there was too much cream cheese? It still tastes delicious!! I’ll make it again. I would like your thoughts about why it fell during baking.
Potato starch is not loaded with carbs. Please google it on YouTube! I cannot eat oat fiber on Keto! Hope to get more answers as I need this bread in my life, desperately. I’ve had constipation issues all of my adult life and need fiber but most fiber products are grain and I can’t eat grain! Thank you for your amazing bread. I hope to learn more! Any comments are appreciated. I live in the States…Nevada!
Dear Emily,
It is potato fiber and not potato starch. Those 2 are completely different things. If you can not eat oat fiber, then the only other suggestion would be to somehow get the potato fiber from Europe. In Europe it is readily available on Amazon or any internet low carb shops. I hope you will find the fiber and would be able to bake this bread because it is the best ever one.
Have a great day
Zuzana
Oat fiber is 1 g carb per teaspoon, but also 1 g fiber per teaspoon. That’s a net carb count of 0, so I don’t understand why you can’t have it on Keto.
I hope you have learned that Oat Fiber is perfect for Keto because it is fiber not flour. Extremely low net carbs.
@Sherri, you CAN have it on keto
My first loaf turned out great and lasted forever. I had ordered pofiber from Sweden. It arrived very quickly and it was cheap, but whew! shipping was pretty pricey. I’ll be trying it with oat fiber next just to see.
QUESTION for those who’ve used yeast: did it actually rise like typical bread? I tried 20 minutes, then another 20, and I couldn’t see any difference. Used 2 t yeast with 2 t sugar.
It’s scarcely risen in the oven either, but it smells delicious.
No Quark to be had in Tulsa, Oklahoma so I used about 1/4 ricotta and dried out Greek yogurt to make up 400 grams (love my $10 gram/Oz scale from amazon).
So I’m curious about the yeast and rising, and I’ll post results because I LOVED that first batch.
Dear Lynette,
Please do share your trials. Here, it will never be lost and more people could definitely use your tips as well. With regards to the yeast, I have only tried it once. I have to say it definitely added that perfect smell into it, but mine did not rise any more than without it. But I also did not really waited long enough I guess.
Looking forward to your next loaf.
Have a great day
Zuzana
Someone mentioned adding yeast to the bread. When would you add it and how much would you add? I hate how other Keto breads fall….
Dear Lisa,
Yes, one of our readers has used yeast as an addition. I have written her whole process and added to the post for others to see and probably try. Yeast does gives it a bit extra taste to it, but will not raise the bread or make the consistency different. So you can either choose to add it or have it without.
Have a great day
Zuzana
Hi. Can the psyllium husk be substituted with something else as I somehow don’t like it. Let me know. Thanks. Shri
Dear Shri,
There is really only a tiny bit of it, you will not feel it inside at all.
Zuzana
Hi there,
If I want to make this bread in bun-size, how long should I keep it in the oven?
Dear Ansi,
I would suggest 45-50 min. But this is approx. I normally make tiny buns. Let me know how that worked.
Zuzana
Has anyone managed to get a crunchy crust on this bread? how about toasting?
Dear Jolie,
Of course you can toast it. We have used it already in various ways. Even as an egg bread (like French one) this is perfect.
Zuzana
I have toasted it but it stays soft, any suggestions? And , is it possible to get a crispy crust when baking? I used strained “Australian/Greek” yogurt (full fat) and its the best loaf yet. Just can’t get it crunchy. Thanks for your swift response!
Dear Jolie,
It is a bit difficult to get the real crunchy crust on the top. I managed to get it toasted in a toaster, but have cut the bread into really thin slices. Otherwise it never really toasted.
Hope that helps
Zuzana
So sad, mine did not turn out at all?. I used oat fiber and farmers cheese. Dough was sticky and went pretty flat. It was also kinda tasteless. I will try again and put it in a loaf pan. I’m surprised with it going flat, that it didn’t cook faster. I took it out after 75 minutes and was still wet inside. I put it back in the oven but have no idea what it will do.
Dear Debbie,
Every oven is a bit different, maybe I would suggest to get the temperature a bit higher up and leave it in the oven a bit longer. Also, the dough needs to be really pretty hard to form. If it is liquidy, either reduce the water or add more from Fiber into it. That should do the trick.
Hope that helps.
Zuzana
I made the bread and just took it out of the oven. You’re right, it smells heavenly. Made two adjustments, I used 300g of Feta Cheese crumble dry type, and 100g of cream cheese. With feta I love using Dill weed, it work beautifully. It tastes Devine and from the outside it looks perfect. However, the psycillium husk powder made it look a bit purple inside. So I guess I need to find a different brand. I love the recipe and will use it many times I just need to get rid of the purple hue. Thank you very much, I love your recipe.
Dear Toni,
I am so happy the bread turned out perfect. With Psyllium, you are so right. There are few brands, that will turn the baking goods purple. I would suggest exactly what you have mentioned, change the brand and hopefully, it will be the one without the purple color.
Have a great day.
Zuzana
Made a second loaf, after the first was such a winner, I used queso fresco crumbled it made two cups so I went with it. Added a squirt of liquid monkfruit and a teaspoon or so of nutmeg, I did the yeast at the end with the water and vinegar. It smelled even better than the first and held its shap until the last fifteen minutes then it fell to about 2.5” high. It tastes unbelievably good and we ate it up anyway. I want to retry today with cream cheese. I knew the water was too much when I dumped it in so I will hold that to the end so I can see if it needs it or not. This loaf was definite breakfast bread, almost like a good rice pudding flavor. Once I get the loaf properly diagnosed, I think of many great flavors that could be incorporated as needed. I want to try an Italian loaf soon, but I want to know that my loaf is right and will turn out properly every time. Thank you so much for all that you do. I love this recipe.
Dear Toni,
I am so happy it went well. And probably yes, too much water. I always advise everyone to look at the video to see the consistency of a dough, so you can either add a bit more fiber or less water. And nutmeg and monk fruit? I have to try that as well. Do let us know what else you will make from this. I can`t wait for your Italian loaf.
Have a great day
Zuzana
I just made this using Oat Fiber and cream cheese, although I ended up having to put more oat fiber to resemble the consistency that you had in the youtube video (without the video, I probably would have failed at this). It held up really well. I wish I could post a photo of it. It smells sooooo sooo good and taste good too. Now I can make a ham and cheese sandwich! Thank you again for the recipe and the video. Video was very instrumental in my success at making this.
Dear Lulu,
I am so happy the video helped a bit. I would love to see your bread. I can just imagine how excited you must be making that sandwich.
Have a great day
Zuzana
I baked a loaf using 325g farmer cheese (quark is hard to find in my area) & oat fiber (from Amazon) and it turned out beautifully!! I did end up baking it at 300 for 120 minutes because it seemed too moist after 100 min. (I’m assuming it was because of the extra moisture in the farmer cheese.) My husband and son loved it! The texture and the smell are amazing!! I plan on ordering some potato fiber to see if there is much of a difference.
Thanks for sharing this recipe!
joal
Dear Joal,
I am so happy the loaf has turned out to be just perfect. And you are so right, each type of cheese and ingredient is a bit different, so we have to play around a bit. I have never used Oat fiber, so really do not know the difference, but would love the opinion. From what I have heard, it is very similar and one can replace the other in the baking. But just in case you do order and bake also with Potato Fiber, do let me know please if there is a difference. Would love to learn something new.
In the meantime have a great day
Zuzana
Well, this is not Italian, that is next. This was made with 16ozs. Cream cheese. I had to add 1/3 cup more oat fiber to get the right consistency. Still o added the squirt of Pyure and 1/2 Tbl. nutmeg as it so good for breakfast and also turkey sandwiches. I baked it at 325 for 75 min. It is perfect, no slumping, perfect crumb. I wish I could send you the picture. With oat fiber, the bread turns out more like a wheat bread color. Thank you again and again. This weekend comes the Italian bread, I promise.
Dear Toni,
I guess, I just have to try it with Oat Fiber as well.
Thanks
Zuzana
Zuzana – I tried this loaf today and I had to post this as my token of GRATITUDE. Thank you so much for sharing such a fantastic recipe!! I am not a great baker and have never baked a good bread in my life before this one. I used oat fiber (1:1 substitution for potato fiber) and substituted cream cheese (12 oz) for quark (400 ml) – so slightly less cream cheese since 400 ml is ~13+ oz. I kept the rest of the recipe exactly as you suggested. I had to use more dry oat fiber in order to mould and handle the wet dough so essemtially added a bit more oat fiber. Baked at 302 F for 90 minutes and the result was a nice and rustic bread with thick crust (perhaps because of added oat fiber to help hold the shape) . It was a bit wet at the bottom but not that it took away anything – it was one of the tasties breads – keto or otherwise that I have ever tasted. Next time I will nake for 100 minutes and perhaps add extra oat flour at the beginning (would add 2 oz more). Thank you again for a great recipe! God bless you!
Dear LowCarbGirl,
I am so happy you have found and managed to bake the best ever Low Carb Bread. I really appreciate your comments and that is what drives me here. The bi satisfaction of someone who baked and tried it. We can not live without this bread anymore and I have it in the freezer all the time.
Have a wonderful day
Zuzana
Hello, I really want to bake this bread but potato fiber is VERY expensive to ship here.
Would bamboo fiber work?
Thanks
Dear Anne,
I have not tried it with other Fibers, but I know lots of people tried it with Oat Fiber and it worked perfectly. Could you get that instead? Bamboo, I have no idea. Never tried it.
Zuzana
OMG ! This is very good ! I’ve been so much disappointing to make bread KETO recipe these days. Even with Yeast , but still not close to Real bread at all. Especially I hated KETO bread made with Almond Flour. I don’t like at all.
Then I just found this recipe ( actually one of your viewer with Yeast recipe and Oats Fiber ) , I was following exactly this lady and your recipe , When I was baking , smell is similar to real bread, but not that really really smell after picked up from Oven, but it looks very nice and I was toasting with Egg salad !! Delicious ! Definitely I’m going to repeat. Thank you so much !!
Dear Yuriko,
I am very happy you found your bread recipe. I know exactly that feeling. When you find something you have been craving for ages and there is no way to go back to anything else. Enjoy it.
Zuzana
I was grocery shopping in germany yesterday. Which type of quark do you use? Whole fat, lower fat or no fat? Based on fat percentage?
Dear Barbara,
The one with the highest fat possible (20%). Lower fat – more carbs added for a taste. And make sure it is the Bröselig Topfen one. Otherwise, the bread gets too liquidy.
Happy Baking
Zuzana
I didnt see that name. I ended uo getting speisequark and it says its 40% fat.
Its the only brand of quark I saw. The brand had 3 different fat percentages.
No problem, that should work perfectly.
Zuzana
Hi Zuzana
I live in Australia and it seems I can’t get potato fibre here. I can get potato starch which you’ve said is different to potato fibre and which I understand is also different to potato flour.
Am I right in understanding that if I use oat fibre I just follow the recipe and that the yeast recipe is a different one altogether ie the oat and yeast don’t have to go together?
It looks like a great loaf of bread and I would so like to make it!
Ciao, Nivek
Dear Nivek,
You are right, potato starch or flour is a completely different ingredient and are not a part of the low carb. They are full of starches and carbohydrates, so those should definitely be avoided. I have not tried personally Oat fiber myself (just bought it as well to see the difference) but lots of readers are having great results with replacing the potato Fiber with Oat fiber. Just follow the exact recipe and you should be ok to go.
Do let me know how it went.
Have a great day
Zuzana
I made this today according to the instructions. The only change I made was to take the bread out 10 minutes early, brush with butter and put back in the oven on high for the remaining time. This made for a harder crust. I too want to experiment with adding yeast. The loaf was very dense. Still, this is the best keto bread recipe I have found after two months on the keto way of eating. I plan on serving the rest of the bread toasted with voodoo shrimp.
Dear Gayle,
I am happy you love it. The idea with butter is excellent. I have to try it as well next time I bake. And regarding density, you are right, the bread is not as fluffy as you would expect, but that does not change the excellent taste and smell of it.
Hi,
I just tried this recipe today. I ordered some potato fiber from the German Amazon and I ground some whole psyllium husks, as that was the best financial option for me, where I live. I had a few issues with my final result and I wanted to run them past you.
Here’s how I did my bread:
•1/4c water (for proofing the yeast)
•1 scant Tbsp yeast
•1 scant Tbsp honey (for proofing the yeast)
•4 large eggs, frothy
•dash of salt
•200gr labneh
•1/3c ground psyllium husks
•1c potato fiber
•1Tbsp + 1tsp baking powder
•1Tbsp Lakanto original sweetener
•2Tbsp white vinegar
•1/4c boiling water
Preheated the oven on convection bake setting to just shy of 150C. Let yeast proof for 10mins. While yeast proofed, mixed the dry ingredients (potato fiber, baking powder, psyllium husk powder, & sweetener) in a separate bowl and set aside. While the yeast continued to proof, whisked the eggs with the salt until frothy. Added the labneh to the eggs and mixed well. Added in the proofed yeast mixture and mixed just enough to incorporate. Added in the dry ingredients and mixed until evenly distributed. Added in the vinegar and boiling water, then mixed thoroughly. Decided it seemed moist enough and didn’t need any more labneh. Smoothed into a ball, covered, and let rest for 20mins. Prepared baking sheet with baking paper. Shaped dough into a loaf, dusted top with potato fiber, and made small, angled slits in the top. Baked for 50mins, then rotated tray and baked another 35mins. Seemed like it needed a little more time, so added another 10mins. Let it cool, cut into it, and found it seemed a bit too moist in the middle still. Kept adding baking more time until it was about a total of 2 hours and gave up. It was still almost the same moistness inside, but I was worried about the outside getting overdone by cooking any longer.
1. The bread was a bit too moist inside.
——> I already only used 200g of my dairy product (labneh), but I’m guessing maybe it still got too much moisture from it, as labneh is more moist than a crumbly texture would be. It’s closer to a cream cheese in texture. Thinking of omitting the extra 1/4c boiling water next time and maybe straining the labneh to get a thicker texture. Any other tips?
2. My loaf seemed small. It was only enough dough to make it about 9 inches long, only about 4 inches wide, and maybe 2-2.5 inches tall. The slices are pretty small and, even though I cut them quite thinly, I could only squeeze out about 14 pieces besides the ends.
——> Any ideas/suggestions?
3. The bread felt quite dense.
——> I was hoping the yeast would make it more airy, but it was quite heavy and dense. I almost wonder if it didn’t rise during baking like it should have. There were some holes, but very small. Do you have any thoughts on this?
4. There was an odd, random crunchiness to the inside texture.
——> I’ve never worked with psyllium husks before and I’m wondering if they might be the culprit here. Perhaps they didn’t grind up finely enough in my grinder? If they are not fine enough, would they be crunchy in the finished product? Maybe I will have to buy already ground husks, as I believe these are as fine as I can get them in my grinder. They do look like a powder, though, so I’m not sure. Any ideas?
5. The bread smelled pretty good while baking, but doesn’t really have much flavor.
——> Is part of the the quark’s purpose to add flavor? I’m wondering if mine was lacking due to the fact that I was only able to add 200gr of my dairy product. I couldn’t taste the yeast, either, really. I definitely plan to try some more salt next time, but do you think there’s anything else that might help?
Thank you so much for your time and assistance on this. I’m desperate to figure this out and finally have a nice bread option!! 🙂
Dear Veronica,
Thanks a lot for your entire explanation on how you have made them. There might be a few points, why it did not work.
1. One is Labneh. Labneh is in general pretty liquidy and therefore the entire dough might have just been too soft. Have a look at the video to see approximately how thick the dough should be. If you do feel it is still soft, omit the water and add more potato fiber into it.
2. The loaf is in general not really big as you would have expected. it is pretty small in size. I would suggest to try and make the shape a bit longer and thinner. In that way, you will have a better chance for the bread to fully bake in the middle as well.
3. But it is dense in general. Do not expect big fluffy slices.
4. I would advise getting already ground husk. That could be the problem with crunchiness. Also, there are different brands. Some even get the bread purple. So you do have to find one in your area which works.
5. The taste could be because of little labneh in it. But if you want it more flavorful, just add more spices you are used to and like. As long as they are powdered, like for example powdered garlic, etc, it should not make a difference to the structure of the dough.
One of the options could be also the oven. Each oven bakes a bit differently, so you would have to experiment a bit and find the best time and temperature for you. As mentioned, the longer and thinner loaf would solve a bit of better baking from inside. But if you still feel it was not baked enough, just add a bit more temperature and time. Hope that helps. Let me know how it went the second time. But I promise, once you will find your right way, you will love it.
Thank you for taking the time to help, Zuzana!
Anytime dear Veronica
Is it possible to make this bread in a bread maker?
Sorry, Anthony, I have not tried it and have not yet heard one did. But just in case you will, please do let me know how it went.
I tried to make this using 12 oz of cream cheese as suggested, and oat fiber. Well, I had to pretty much double the amount of fiber to get the dough even close to manageable (but it was still really sticky) and the loaf came out tasting bitter! Any idea what went wrong?
Dear Carrie,
Could the bitterness e from an excess of vinegar or baking powder? Sometimes also some types of Psyllium husk makes bread taste odd.
So I have not made bread so what do you mean by Mix eggs properly and
Once they are mixed into the best fluffiness??
Dear Lili,
You can have a look in the video. Just simply mix the eggs. Nothing special in here. It probably is just a bit of confusingly written.
the recipe mentioned psyllium husk, but it didn’t specify anywhere it was to be GROUND psyllium husk. So I bought both. Which should I use
Dear Nana,
I am so sorry for not mentioning it. Going to change it right now. You should use the ground one.
I made a loaf today, but really found the slimy feel rather off-putting. I find I react the same way to any baking I’ve done with ground psyllium husk. I am wondering if I can use a bit of coconut flour and xanthan gum instead of psyllium husk powder
Dear Nana,
It should not get slimy at all. I would still try maybe with a different brand. And the right amount. There is really not too much of it to make it slimy at all.
Anybody else have the metric measurements not match the US measures? For example 16 grams of baking powder was 2 tbsp, 100 grams of oat fiber was about 1.5 cups. Since I have a scale, I opted to used the metric.
Dear Adriana,
I have amended the changes. It should now work perfectly.
Just made my first batch using cream cheese and oat fiber. Added 1 tsp instant yeast and 1 tbsp nutritional yeast. The flavor was very good, but I would like to see a bit more “bite” to it. Next time around I will be added I tbsp psyllium husk for texture. Will also need to work on getting better rise. (Will test adding vital wheat gluten to see if this helps. Unfortunately a no-no for gluten intolerants.)
.
Dear Adriana,
Great ideas. Just bear in mind, that this bread does not really rise much. It does get a bit bigger, but very minimal. Nothing to what you are used to in normal wheat bread.
I made the bread with Cream cheese and oat fiber. It did fall after cooling, I think it needed more baking time. I used regular vinegar but it still overwhelms the flavor and I don’t care for it. Is there a way to change that?
Dear Sharon,
I sometimes use normal vinegar as well. But if there is a great vinegar aftertaste, I would either look for a milder vinegar or reduce the dosage.
Very confusing to a 73 year old cook trying new things! Quark? What the devil is it? No matter! Going to try this anyway. Wish me luck. Barb
So sorry Barbara for the confusion.
Quark is like curd cheese. Or you can use very very thick cream cheese as well.
Barbara Karr –
I haven’t made a loaf yet, but I have been reading all of the comments and even did a google search for Quark substitutes. There are two variations that I am going to try – Ricotta cheese plus sour cream (2:1) and Feta cheese plus cream cheese (2:1). Let me know how it turns out if you get to bake a loaf before I do! 😀
Do let us know your outcome as well Patricia.
Hi Zuzana, Thank you for this recipe.
Unfortunately, it was very dense with the cream cheese.. It was also very damp when I cut into it the next day. I put it back in the oven, wrapped in foil, to dry it out.
Someone on my keto fb list suggested I try making kefir cheese. I don’t know what that is, but I am willing to try it. Would your recipe work with farmer’s cheese or cottage cheese? I see, from the comments, that quark is a curd cheese.
Thank you so much,
Judy
Dear Judy,
Farmers cheese is like quark. It needs to be a dry cheese, otherwise too much liquid inside. If still liquid, reduce the water and make the loaf more longer and thinner, so it bakes from inside as well.
There is a recipe on Pinterest to make your own quark with buttermilk! Very easy and delish!
That is a perfect idea Karolin
Any benefit to trying this in a bread making machine?
I doubt it will help anything since in this recipe the process is not really like a normal bread, which needs to raise.
Is there a substitute for psyllium? I have made this bread twice. I was very happy with the texture and most of the flavor and with the rise that was accomplished with the addition of yeast, but I have difficulty with the taste of psyllium. If you or any of your loyal followers have any suggestions about substitutions for psyllium, I would be very grateful. BTW, I added 1 tablespoon of yeast and 1 tablespoon of sugar after adding the boiling water. I waited until the boiling water was incorporated to add the yeast and sugar. I had to knead it in because the dough was very thick. I allowed it to rise for one hour and then baked it according to your directions.
Dear Leda,
Some people substitute Psyllium with Chia Seeds or Flaxseeds. I have not tried it myself, but something worth taking into consideration.
Hi Zuzanna,
I made this bread with cream cheese, but got a loaf that’s 1” high and very wet.
So I’ve been looking everywhere in Southern Ca for quark. I wanted to get an idea of the texture you want for the recipe
I finally found Vermont Creamery quark in Whole Foods. However, I’m not sure if it’s the texture you want for this recipe—it’s like a loose yogurt.
I also found lebni/kefir cheese in a Middle East market. It’s not as firm as the cream cheese.
I saw a suggestion online to substitute quark with ricotta cheese and sour cream.
I would any of these work?
Thank you very much for your help!!
Dear Judy,
You are right with the texture. It needs to be as dry as possible. So the Creamery quark with loose yogurt texture will not work. You can try using cream cheese as well. But the least liquid one. Have a look at the video to see the teyture. If still too soft, add more fiber or less water. Also shaping the loaf into longer and thinner will help to fully bake in the middles as well.
“Jump to recipe” is what you need here to somehow get past the crowded, sloppy blabby-ness. Spare us the endless ootsie-cutesie.
What a waste of time.
Dear Laura,
Yes, it could be doubled, but you would have to bake it for much longer. I do this all the time, but still, prefer to make 2 longer loaves for baking. And I normally bake it single, because, if I place both of the loafs onto one pan, I never get it baked as good as a single one.
Could this recipe be doubled to make a larger loaf?
Hi,
are you sure about the quantities? I used oat fiber and 1 cup (cca. 230 ml) of it is never 100 g. So what would be the right quantity of oat fiber.
Thank you
Dear Vika,
I have just measured it again and it is exactly one cup. But I am using Potato Fiber as here in Europe it is easier to find. Oat fiber might be a bit different from the weight, but I have seen lots of people using it and it always worked. Have a look at the video, so you get the similar consistency when forming the loaf. If still too liquid, just add a bit more in.
Good morning! I followed your recipe but it ended tasting the salt, or the baking soda 🙁 had to throw it…
Im not sure of why, should i reduce by half the baking soda then? Thx a bunch!
Dear Marie,
I normally only use baking powder and never had an issue with tasting it in there. Try maybe a different brand, but use Baking powder, not soda.
Hi Zuzana,
I made this Farmers Bread this morning and it turned out great!! This is the first loaf of bread I’ve ever made so I’m pleasantly surprised that it turned out this well. I wanted to try this recipe because of the low carbs and high fiber – it’s a way to be able to eat bread without all the carbs. I used cream cheese and oat bran, baked it for 75 min at 325 degrees F., then turned off the oven and left the bread in the oven for another 5 min. It has a nice crust on the outside and perfect texture on the inside and it’s delicious! I may try adding pumpkin seeds to my next loaf. How can I send you a picture of it? Thanks for sharing!!
Dear Tammie,
I am so so happy your bread turned out perfect. I hope you do like it and if you want you can either tag me on Instagram: @lowcarb_nocarb or email me at [email protected] I would be so so happy to see your bread loaf.
Also, could you please check if you have used oat fiber? You wrote Oat Bran. I am not so sure if that was pure fiber. Please check your package.
Have a great day
Yes, you are correct – I used oat bran and not oat fiber. I looked up the nutritional difference between oat bran and oat fiber and found the following: Assuming 20 slices per loaf, the oat bran has approx 45 calories per slice (oat fiber loaf has 33 calories), and the carb count for the oat bran is 4g per slice (the oat fiber is 1g carb). Both are low in carbs compared to most breads made with regular flour but I will make my next loaf with oat fiber since that’s what the recipe calls for. I will need to order it as the Sprouts and Trader Joe’s near me dont carry it. Many thanks!!
Yeah, Oat Bran is not really Low Carb, so I would try it with a fiber
Hi there
I just baked this bread with oat fiber and cream cheese and followed everything to the tee. My only complain is the bread spread out more than I thought and then rose pretty good only to deflate around 45-50 mins into baking. Does the bread generally spread out because of all the fat content?
Dear Pooja,
Normally the bread should not spread at all. It is possible, that it was too liquidy. Either add a bit more Fiber or fewer liquids. Could be also, that the cream cheese was too liquid. Maybe try a different brand? Something really sry.
I live in the USA and made this re iOS with Oat Fiber & Cream cheese.I had to bake it longer and I added everything seasoning to the top. This bread is delicious.
It looks like the picture. I owned a bakery and have tried many different bread recipes, this one is the best. I will maybe put less cream cheese next time.
Dear Patricia,
So happy you like the bread. It is really great when we find something we can enjoy in our lifestyle.
i am so very grateful for finding your recipe. my son is type 1 and had been unwilling to eat the keto bread i had been trying until your recipe. .
i live in the united states and had ordered a product called pofiber made by semper from a european distributor. it was very grainy compared to oat fiber i had known. the bread was amazing; however, my son’s blood sugar soared after both times. as blood sugar is multifactorial, i understand that perhaps it was just coincidental to the bread. so i thought i would ask you about it. do you know this product? and is potato fiber you use grain rather than powder-like? the package reports 17 carbs per 100 grams, so i am thinking that it is okay…still i wanted to check with you.
i look forward to your response and thank you for your wonderful bread recipe.
jane
Dear Jane,
I am so sorry, this did not work with you. But as I read your comment, I guess, the fiber was something different, probably with some carbs in it? My daughter is also T1 and this bread has never brought her up. So it is for sure, probably different types of fiber. We use Potato fiber and it is very soft and powdery. Like a normal flour should be. I have heard of Pofiber, but never tried it.
I have also checked our packaging (Kartoffelfasern), and it says less than 8g o carbs per 100g.
I hope it helps.
Thank you Zuzana. I will try the oat fiber that i have…it has the soft and powdery character you describe.
Wish you all the best. Do let me know how it went.
Hi,
I’m so happy to have found this recipe. While baking smelled delicious! but after 90 minutes I got it out and it was completely undone in the inside so put it right back into the oven for another 20 minutes and still not cooked. 🙁 I followed the recipe to the T, using quark, potato starch and the psyllum husk. What can I do differently?? thanks!!
Dear Maria,
I am so happy you did find the recipe well. One question, which I do hope is the typo. Have you used Potato Starch? Because that is not Low Carb at all. Potato Fiber needs to be used.
With regards to your baking, each oven and each bread is a bit different. The oven needs to be fully heated and what helps me is to shape the loaf a bit longer and thinner. If that does not help, bake it for 10-20 minutes longer. The quark I used was really dry, so if your whole consistency is a bit liquidy (check video), then either add less water or more Potato Fiber.
Hope that helps
I think I may know the reason why cream cheese users might be having problems: the cream cheese itself. If you look at the ingredient label, American cream cheese contains either xanthan gum or carob bean gum, neither of which are listed in the recipe as ingredients to make it. You may be better off with quark–if you can’t find it in grocery store deli sections (the cheese counter where the refrigerated foreign foods are kept), try a health food store. Quark is just cheese, and has no other ingredients in it.
It might be, although Xanthan Gum is used for holding the goods together. As I see lots of people are having problems with finding a quark or a Farmers Cheese, I am just in the process of making a whole post on how to make it at home quick and easy. It should be live this week.