Keto Farmers Bread with Fiber

Keto Farmers Bread with Fiber

This Best Ever Keto Farmers Bread with Fiber looks, feels, tastes, and smells like a Real Artisan Bread you have been used to. Made with Oat Fiber or Potato Fiber with an option of proofing with Yeast, this keto bread is as close as you can get, fully low carb, gluten-free, grain-free, and diabetic friendly.

Course Bread

Cuisine International

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Prep Time 30

Cook Time 1 30

Total Time 2

Servings

Calories 45kcal

Author Zuzana Paar

Equipment

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

US Customary - Metric

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