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


  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. 


  • 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



Serving Size


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

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