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Keto Farmers Bread with Fiber

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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

Low Carb Fiber Bread ready to serve
Oat Fiber Bread

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.

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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.

farmers bread loafs.
baked farmers bread
Is Keto Bread Gluten-Free?

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
Oat Fiber Keto Bread

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.

Keto Farmers Bread
Keto Fiber Farmers Bread

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.
farmers keto bread sliced up.
keto bread

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.

Keto Farmers Bread
Low Carb Bread

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. 

Keto Farmers Bread
Keto Breakfast Bread

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.

Keto Farmers Bread
Keto Bread without Flour

Oat Fiber Keto Bread Recipe

Kitchen Gadgets needed:

Ingredients needed:

*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: LOWCARBNOCARB.

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.

Best Low Carb Bread ingredients needed.
High Fiber Bread

Second Step: Whisk your eggs

First, using your kitchen machine, whisk eggs together with a dash of salt until fluffy. 

How To Make Keto Bread whisking eggs with salt.
Best Low Carb Bread

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.

Keto Bread Recipe adding all ingredients into the kitchen machine.
Keto Bread

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. 

No Carb Bread consistency shown.
Keto Bread Recipe

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. 

High Fiber Bread shaping the loaf.
No Carb Bread

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. 

Gluten-Free Artisan Bread cutting lines into a bread.
How To Make Keto Bread

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. 
Keto Farmers Bread
Homemade Keto Bread

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. 

Best Keto Bread loafs with spreads.
Farmers keto bread

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 calorie
6g fat
1 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. 

Keto Farmers Bread
Keto Bread made with Oat Fiber

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

Other Oat Fiber Recipes

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Loaf of keto bread.
farmers bread

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Yield: 20

Keto Farmers Bread with Fiber

Low Carb Fiber Bread ready to serve

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.

Prep Time 30 minutes
Cook Time 1 hour 30 minutes
Total Time 2 hours

Instructions

  1. 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.
  2. First, using your kitchen machine, whisk eggs together with a dash of salt until fluffy.
  3. 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.
  4. 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.
  5. 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.
  6. 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. 

Nutrition Information

Yield

20

Serving Size

1

Amount Per Serving Calories 33Total Fat 1gCarbohydrates 1gFiber 4gProtein 2g

Did you make this recipe?

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Last Updated: August 24, 2022

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.

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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.

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Keto Farmers Bread #keto #farmers #bread #lowcarb #paleo #healthyfppd #fitfood #ketokids #breakfast #snacks #ketobread
By Zuzana Paar on August 23rd, 2022
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About Zuzana Paar

Zuzana is the creative force behind this vibrant blog. With passion as a recipe developer, content creator, food writer, movie maker, and photographer, she poured her heart and soul into curating a space brimming with delightful keto and low carb recipes. Join her on this flavorful journey where quick, easy-to-make dishes take center stage, bringing joy and nourishment to your table.

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512 Comments on “Keto Farmers Bread with Fiber”

  1. Good afternoon, novice baker here. This is my second attempt of the farmer’s bread and I am struggling with sticky dough. I’ve weighed out all my ingredients and used cream cheese and oat fiber, since those are more readily available state side. I also used proofed yeast in the 100ml of water. How sticky should the dough be at this point? I’ve watched the video many times and it looks almost crumbly. I’ve added several more tablespoons of the oatfiber to the dough (this and the last bake) and still think it will be too sticky. Last time I had to “flour” the loaf/bread board with more oat fiber so I could shape it without getting massively stuck. But, it was only a bit damp in the middle and my husband said it was delicious. Thank you for your advice

    Reply
    • Dear Jolene,

      I have not made it with Oat Fiber, but what I have seen from our readers, it works perfectly as well. It should not be really sticky. I would suggest adding more Fiber ( which you did already) or less water. The dough is pretty dense but formable.

      Reply
  2. Hello!
    thank you for your recipe, I tried it and it was beautiful but It tasted horribly.. I couldn’t eat it, very salty, cold and salty…
    I respected the proportion.
    I was curious to ask you, if you had maybe an idea of why ?
    Have a great day!

    Reply
    • Dear Marie,

      I have no idea what has happened. The amount of salt in there is so minimal, that you do not even taste it. And cold? How cold? After baking? I do not understand this. Probably one of the ingredients was different, which made it all different.

      Reply
      • Good afternoon, it is me again, after typing my comment last week I went to redo the bread, frustrated but eager to make it this time. The same aweful smell came back, that stonelike smell (i cant even describe it). But let me explain the full story because it is funny ;

        First of all, I’m french so we dont use same products, nor same conversion :p

        Yesterday I went to do some lemon muffin that I was dying for to try and I went careful to avoid any psyllium hulk (i was convinced it was what gave this weird smell in the bread so I was avoiding it!! ). It had normal ingredients keto friendly, some baking POWDER, lemon…

        Well, I test the mix and it has the same cold stone taste, Im litterally devastated, I dont know whats happening. At this point I wonder if baking is for me, im trully sad and I keep thinking that maybe the articles were right about baking powder having a peremption date, I text my mum about how my “bicarbonate de soude” is probably pass limit date.
        And it striked me :
        “whats bicarbonate de soude in english? … Baking soda… and the recipe asks for baking powder? It isnt the same?! NO it is NOT! ”
        I was using baking soda instead of baking powder because I thought it was the same and I think it is what gave that horrible taste.

        I will give a go again with the right condiments this time!

        Reply
        • Dear Marie,
          This might be the reason for your extra salt in it as well. I do hope you have found the problem and the next one will be the best one. Do not give up. It took me 4 years to make the perfect Meringue Cookies, not counting the times I baked them. All the best.

          Reply
  3. Hi, could you advise please. If I cook with potato starch and then cool it, is it still resistant starch or is the absorbed carb higher? Thanks very much for your help

    Reply
    • It is not really advisable to use Potato Starch in our lifestyle, cold or warm. In our recipe, I am using Potato Fiber, which is a completely different product and has a very minimal amount of carbs.

      Reply
    • I did this exact thing to a batch of donuts in Home Ec class in high school. It was the last class of the day, and afterwards all these boys would come in to eat our food. We decorated them nicely and let them have at it! ?? They never came back after that! Very bitter!?

      Reply
  4. Thank you, I thought they were the same product. It’s difficult to get good information about some of these products. I have ordered potato fibre from Germany as it doesn’t seem to be available in Ireland. I’m grateful for you help.

    Reply
  5. I made the keto Farmers Bread. Fabulous. I also, for the first time, made the Quark, it came our just as described! I can’t believe how yummy the whey from making the Quark taste! I will make it again and again!
    Do you know how many calories and the content breakdown are in the whey?
    Thanks for a life changing recipe! I love it

    Reply
    • Dear Sandra,

      I am so happy you enjoyed both, the bread as well as Farmers Bread. I have also written a whole article with the recipe about Homemade Natural Whey, where all of the calculations are listed. I am sure you will find it useful. And today I just posted a new Whey Enriched Soup Recipe you can try as well.

      Have a great Day

      Reply
  6. Cab this be done in a 9×5 dish? I did it like the recipe and it was not high enough to use as a sandwich..
    Otherwise it was the best I’ve made yet.

    Reply
    • You can, but you might have to bake it for much longer. What I have found out is, that if I made the Loaf higher, the inside did not fully cook. So definitely much longer baking time. I am happy you like this Keto Bread. It is our favorite.

      Reply
  7. La fibra de patata es imprescindible?.porque veo que solo se usa al final de la receta para darle una aspecto rústico al pan.
    Gracias

    Reply
  8. I did not read all the comments so I am not sure if this has been stated previously but potato fiber is POTATO STARCH which is readily available in the USA, just called by a different name. I like the bread with either potato starch or oat fiber. Different versions of a yummy recipe! Thanks for this. I love this “bread.”

    Reply
    • Dear Donna,
      Be careful. Starch and fiber are 2 completely different things. Starch is extremely high in carbohydrates and is not used in the Low Carb lifestyle at all. Fiber on the other side has got a minimal amount of carbohydrates. Potato Fiber is not freely available in the US (only in Europe) and therefore most of the US readers are using Oat Fiber instead, which has got very similar consistency.

      Reply
  9. I used cream cheese since quark is not available and oat fiber. My bread was very wet and mushy and had a bluish tint to it, looking nothing like the bread in the picture. I sliced it and stuck it back in the oven hoping to be able to at least use it for French toast.

    Reply
    • Dear Lori,

      I am so sorry it did not worked properly. This could be because of Cream cheese beeing a bit more liquidy as quark is. Next time try to reduce the water. Also try to shape the loaf more into a longer and thinner, which helps with baking the middle as well.
      With the color, I have seen some people having the same issue with anything they bake turning purple. It is the type of Psyllium Fiber you use. Sometimes baking powder together with Psyllium turns it blue to purple. Try using a different brand.

      Reply
  10. I went to Amazon and typed in Potato Starch (for low carb cooking then popped up) and NOTHING came up. I then clicked on the link you provided and it took me to Amazon in German which then would not ship to me. Help!!!

    Reply
  11. OMG!!! I made the bread and I have to say its one of the best breads I have made AND to boot I always wanted to add some more fiber to my diet as I am doing Keto so its PERFECT! No eggy taste – Taste like regular bread. UGH so good! Thank you for the recipe!!! I used quark cheese – I managed to find some here in Ontario, Canada and I also used the lifesourcefood Oat Fiber 500 🙂

    Reply
  12. This bread is the best keto bread I have attempted to make so far. Its taste and texture is exactly like the REAL bread. What is more it is diabetes friendly! I just love it!

    I used cream cheese and lifesource oat fiber 500 to make the first loaf. I am happy to report that lifesource farmers cheese is now available in Illinois US. I am planning to make my second loaf with it.

    I want to give it a 5 star rating but cannot find a way.

    Reply
    • Thanks a lot, Frances for your beautiful review. The stars are directly in the recipe Card – the one you can print. I do hope this will stay a staple in your home as it is in our.

      Reply
  13. I came across this recipe the other day and decided I would try just one more keto bread recipe before I gave up on keto bread altogether. Being that there isn’t anyplace to purchase potato fiber I used oat fiber, and also because quark isn’t available here I used farmers cheese (I used 350g). I used yeast in the recipe after reading the suggestion in the article. It smelled so yeasty and delicious while baking.
    Followed the recipe completely to a tee, even weighing grams instead of measuring by cups the loaf looked great when I put it in the oven but as I peeked throughout the baking I could see it spreading out and getting flatter and flatter as it baked. My finished loaf looks more like focaccia than a regular loaf of bread. It tastes great-the closest to real bread that I’ve had over the 3 years I’ve done keto; nice and crusty and not slimy like most breads that call for psyllium husk although it is slightly wet inside. I just wonder why it flattened.
    I will try it again, maybe reducing the amount of farmer cheese to 300g and see where it goes from there.

    Reply
    • Dear Sue,

      I am so sorry it flattened. My exact suggestion was to reduce the farmer’s cheese. Also, make sure it is really dry cheese. Look at the video if you can see the consistency our cheese is. Also, check how thick the dough is at the end. It must be pretty dry to the touch and not really easy to form. If it is too soft, add a bit more of the oat fiber. Hope it will work this time. Also, shape it longer and thinner so the inside gets fully baked.

      Reply
    • Is it possible to look for farmer’s cheese or quark? They are more on the dry side. If not, then please reduce a bit the water and add more potato or oat fiber – whichever you use.

      Reply
    • Dear Deb, I have not tried Ricotta yet, but I do not see why not. I would still try and squeeze out as much water as you can from it since ricotta is more liquidy as a farmer’s cheese is. Or reduce water intake.

      Reply
  14. omigosh this is incredible! I used skyr and oat fiber to sub quark and potato fiber with great results! thank you so much for laying this out so clearly (great video) and big thanks to Danni too if you see her.

    Reply
  15. Hi..

    I’ve tried this one and devided th quantity into 4 moni loaves.. And tried it again as 1 big loaf.. Bith turned out as : smells great.. The crust tastes wonderful.. But the inside is under cooked :(.. And the second time the crust was burnt :((( what should i do? I really want this to work because ive removed the inside and ate the crust as a sandwich bread and it tasted reallllly amazing..

    Thank u

    Reply
  16. Hi lovely I made this loaf of bread today (split into 2) and was from the carb manager app. Loaves looked beautifully brown on the outside but were still damp and sought on the inside. Maybe I added too much water? I did add an extra 2 tbsp of coconut flour to it but still it’s come out sticky almost. I made it so I don’t miss out on having vegemite toast (omg drool, it tastes soo good together) so it’s not so bad when toasted. But just for future reference :).

    Reply
    • Dear Carin,

      I would suggest for the next time to make the loaf more into a longer and thinner shape, so the middle gets baed fully. Also, each oven is different and probably adding 15-20 minutes extra might help. Good idea with adding extra coconut flour to get the moisture out a bit.

      Reply
  17. Hi I am a novice into Keto. Is it fine to use flaxseed flour instead of the potato fiber? Is the quark 40% fat or 20%? So after micing the eggs you add the quark adn mix it well, which is then followed by adding the dry ingredients to make the dough?

    Reply
    • Dear Subbu,

      For better understanding, have a look at the video. I try and make a video for every single recipe, so you can get a better understanding.
      With regards to flaxseed flour, I am afraid, you can not replace it in this recipe. Fiber is a completely different in texture as we as how it behaves while baking. You can try, but the result will be different as this Keto Farmers Bread.

      Reply
    • Dear Fran,

      I have not tried that yet, but it could work. Although Physilium is here for a real binding, I am not sure if ground Flax will do the same work.

      Reply
  18. I am so excited. I am Keto and I have bread bread with Vital Wheat Gluten, Oat Fiber, Yeast and 1 tsp Honey and approved sweetner. Although it has a good taste, it is so heavy and hard to chew. I am prepping my ingredients and already had a lot of keto baking items, I cant wait to taste this! I will comment when mine loaves are finished. Question-Can I place and bake 3 loaves on one cookie sheet (on top of parchment paper)?

    Reply
    • Dear Laurie,

      If you are planning to bake 3 loaves, I would suggest baking them separately. I have done this a few times 3 together and the middle was never fully baked. I had to bake every single piece separately.

      Reply
  19. Hello Zuzana. As it turns out I have a serious allergic response to oat fiber (not eating it, but breathing it). This propelled me to finding a way access potato fiber here in the united states. after hours and hours characterized by failure, my son said that there are intermediary services for delivery. Of course he was correct. So, for those United States residents who wish to try potato fiber rather than oat fiber they can search for such an intermediary service. This morning I ordered 3 packages of potato fiber on the German Amazon and am so looking forward to not having to take steroids after making this amazing bread.

    Reply
    • This is a great message Jane.

      I am sorry for your bad reaction with regards to the oat fiber but happy you have been able to find the way to get the Potato Fiber from german amazon.

      Reply
  20. Hi, I just made the Farmers Bread yesterday. Couldn’t find Quark or Farmers Cheese so used whole milk Ricotta which I drained over night. Also used Oat Fiber and cut down on the Baking Powder because I live at 6300 Feet and baked goods have a tendency to rise really high and then fall. Dough wasn’t overly sticky and I shaped it with wet hands so it didn’t stick to me. I read the comments about the bread not being done a couple of times so I boosted the temp to 350 and baked it for 60 mins. Temped the bread and it was 190+ in the middle. Came out perfect although a little rosey in the middle. Tastes great. So nice to have “real” bread to eat. I will definitely make it again. Thanks so much!

    Reply
    • Dear Kristin,

      I am so happy it worked perfect and you loved it as much as we do. The Rosey color could be from Physilium husk. Some Brands, when mixed with baking powder, turn their dough into almost purple color. Maybe try another brand if the Rosey color disturbs. But my daughter would love pink bread for breakfast 🙂

      Have a great day

      Reply
      • I thought this receipt is going to be great but its failure. I guess it’s because there is no yeast to help this bread to rise. (Or you have forgot to add this to your ingredients list. I will be going back to Keto King Bread

        Reply
  21. I used cream cheese and oat fibre to make the bread that is what is available here in Canada. Also I do not like the taste of psyllium husk is sandy to me, so substitute it with ground chia seeds and added some sesames on top I notice it was very moist so next time i will put less water and cream cheese maybe make it more dry, it did go a bit flat but still tasted really good compare to other keto bread version. I am happy with it.
    Thank for the recipes

    Reply
    • So happy you liked it, Paula. Next time also try to form the loaf into a longer and thinner. This helps in baking the middle fully. And great replacements you have done here.

      Reply
  22. I am so excited to post about baking this bread after spending time reading all of the comments and watching the video many, many times. I followed the recipe ingredients exactly with the exception of using Paneer cheese (400g) and Oat Fiber. I thought to use the Paneer cheese after reading the comments about needing a drier cheese with a mild flavor. Paneer cheese is extremely firm; it would not break down with my stand mixer. I transferred the eggs/salt/cheese mixture to my blender and then back again to my stand mixer to add the dry ingredients, water, and vinegar. Next time I will use a food processor to mix the cheese and eggs. My bread turned out beautifully!!! and tasted amazing!! Already looking forward to perfecting my technique. What a sense of accomplishment and pride it is to create a stunning loaf of bread. Thank you, Zuzana!

    Reply
  23. Hello – I made this recipe exactly as it is written – I am from the US and even found quark at Whole Foods. When I baked the bread at 302 degrees for 90 minutes it was not done. I left it in the oven for another 10 minutes. When I took it out of the oven to cool the bread collapsed. Although the ends tasted good, it seems it was not cooked in the middle. Should I raise the temperature the next time I make this or bake it longer? I think the taste and texture were delicious. Two containers of quark here in the US were $12.00, so it is a bit pricey. Thank you.

    Reply
    • Julie, try to shape the loaf a bit longer and thinner so the inside gets fully baked. And yes, do increase the time for baking. Each oven is a bit different.

      Reply
  24. I think that many people are confused by the substitution of “cream cheese” for quark. No one has suggested it, and I haven’t tried it, but I’m thinking that you mean something more along the lines of a dry curd cottage cheese, not actually what is known in North America as “Philly” cream cheese…
    I’d like to try this recipe as soon as I can source the ingredients!

    Reply
    • You are right, I will add the curd cheese in. Although I have heard from some of the readers making it with cream cheese and it worked well. But I have not tried it myself.

      Reply
    • You would really have to experiment a bit depending on what consistency your cream cheese is. I would start with leaving half of the water content and you will see how it turns out.

      Reply
  25. I WANT TO USE YEAST. IT SAYS TO PROOF YEAST IN 1/2 CUP WARM WATER. RECIPE ALSO CALLS FOR 1/2 CUP OF BOILING WATER.
    IF I USE BOTH MIGHT IT BE TOO STICKY? AS EARLIER REVIEWS SHARED? I REALLY WANT TO MAKE THIS. THANKS

    Reply
    • Dear Anne,

      I have not made this recipe with yeast. The suggestion was from one of my readers. But logically thinking, I would probably reduce the water amount for sure.

      Reply
  26. EVERY TIME I TRY TO VIEW YOUR VIDEOS, THE ADS COME IN FINE AND THEN YOUR VIDEO STARTS TILING AND I CAN’T WATCH IT. I TRIED ON THE LARGE SCREEN AND ON THE SMALL SCREEN, BUT IT’S BOTH THE SAME. WHY IS IT FINE ON THE ADS, BUT NOT ON YOUR VIDTIO??

    Reply
    • Dear Fran,

      I am so sorry that it does not work. I have just tried it on my computer as well as mobile and all works fine.
      Maybe if you restart the browser?

      Reply
  27. OMG This is the VERY BEST KETO bread EVER! Not only is it a delicious tasting bread, but my granddaughter thinks it’s the BEST BREAD of any kind of bread! It makes amazing French Toast, sandwiches, garlic toast and so much more! You NAILED it big time!!

    Where do I give it 5 stars…..although I would give it 10!!!!

    Reply
    • Oh Val,

      Thanks a million. In the recipe card just under the image, where you have a print option, you can give 5 stars which is the max. I really appreciate your kind words. I am posting tomorrow Eggy Bread Recipe with this exact same bread as we love it as well and make it every week.

      Reply
  28. I am OBSESSED with the bread. It tastes like real brown bread, and it is virtually zero carb. I’ve been eating a slice with plenty of butter as a sort of fat bomb before I start a fast. Thank you!! Oat fiber and psyllium will now be regular grocery items for me. I’m sharing this recipe with everyone!!

    Reply
  29. Made it, nailed it! This is seriously – best bread this far. I plan to make pizza base with it. Wanted to bake some burger buns, but made them too thin, so they didn’t raise much – but the result looks very promising for a pizza base.

    Reply
  30. Have you tried glucomannan? This is automatically what I think of when you say potato fiber. You can find it easily in the US.

    Reply
    • Frankly, I have once bought a small package of powder but never used, because I have not come up with an idea. It is the same ingredient they use in the shirataki noodles. To my understanding, it is more of a thickening agent, which acts as jelly as well. I would more compare it to Xanthan. But have never tried it. Potato or oat fiber is more like flour replacement.

      Reply

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