5 healthy low-carb bread recipes to keep you from getting fat

Imagine if bread could fill you up and heal your gut at the same time and be fully ketogenic at the same time? This is what you will get with these low carb bread recipes.

Instead of all-purpose flour or any other grain-based flour, you’ll be using high-fiber coconut flours, flaxseed flour, and almond flour, to make your own keto breads. Each slice will help feed the good bacteria in your gut and support your gut health. As a result, your immune system, cognitive function, and emotional well-being will also improve.

The fiber in these keto breads will also help you normalize bowel movements, lower blood sugar levels, lower bad cholesterol levels, and increase your feeling of fullness after your meal.

In other words, low carb bread is exactly what you need to ensure optimal health, especially if you’re struggling to get enough fiber on the low carb ketogenic diet and avoid gaining weight. So the next time you want to have a sandwich or bun, skip the wheat bread and grab the following low carb bread recipes that you are going to love.

Low carb flaxseed bread

This makes a total of 8 servings of low carb flax bread. Each serving has 265.5 calories, 15.68 g of fat, and 1.24 g of net carbohydrates and 24.34 g of protein.

Ingredients

• 200 g of ground flax seeds.
• ½ cup psyllium husk powder.
• 1 tablespoon baking powder.
• 1 ½ cups soy protein isolate.
• ¼ cup granulated stevia.
• 2 teaspoons of salt.
• 7 large egg whites.
• 1 large whole egg.
• 3 tablespoons of butter.
• ¾ cup of water.

Preparation

1. Preheat the oven to 180ºC / 350º F.
2. Combine the psyllium husk, baking powder, protein isolate, sweetener, and salt in a bowl.
3. In a separate bowl, mix the egg, egg whites, butter, and water. If you are adding extracts or syrups, add them here.
4. Slowly add the wet ingredients to the dry ingredients and combine.
5. Grease your loaf pan, with butter or spray.
6. Add the mixture to the mold.
7. Bake for 15 to 20 minutes until done.

Low Carb Lemon Rosemary Shortbreads

This makes a total of 24 servings of Lemon Rosemary Low Carb Buttermilk Shortbreads. Each serving has 79.92 calories, 7.56 g of fat, and 1.14 g of net carbohydrates and 2.04 g of protein.

Ingredients

• 6 tablespoons of butter.
• 2 cups of almond flour.
• 1/3 cup granulated stevia (or other granulated sweetener).
• 1 tablespoon freshly grated lemon zest.
• 4 teaspoons freshly squeezed lemon juice.
• 1 teaspoon vanilla extract.
• 2 teaspoons dried rosemary.
• ½ teaspoon baking soda.
• ½ teaspoon baking powder.

Instructions

1. In a large mixing bowl, measure out 2 cups of the almond flour, 1/2 teaspoon of baking powder, and 1/2 teaspoon of baking soda. Add 1/3 cup of stevia or another granulated sweetener to the mixture. Set aside.
2. Grate the lemon with a micro-plane until you have 1 tablespoon of grated lemon. Squeeze half of the lemon to get 4 teaspoons of lemon juice.
3. In the microwave, melt 6 tablespoons of butter and then add 1 teaspoon of vanilla extract.
4. Transfer the almond flour and sweetener to a small mixing bowl. Place the butter, lemon zest, lemon juice, and rosemary in the large now empty bowl. Add the almond flour back to the wet mixture slowly, stirring as you go. Keep mixing until all the almond flour is added again.
5. Wrap the dough tightly in plastic wrap and make it in a cylindrical shape leaving an approximate circumference of 7 cm.
6. Place the wrapped dough in the freezer for 30 minutes or until hard.
7. Preheat your oven to 180ºC / 350F, remove the dough and unwrap.
8. Cut the dough into pieces of 1 and a half cms. With a sharp knife. If this knife is not sharp, it will cause the dough to crumble. If the dough is still crumbling, that means it needs more time in the freezer.
9. Grease a cookie sheet with butter and place your shortbreads on it.
10. Bake for 15 minutes at 180 degrees. Once removed, let cool for 10 minutes, remove from baking sheet, and enjoy!

Low carb bread with zucchini and walnuts

This makes a total of 16 servings of walnut crust keto zucchini bread. Each slice has 200.13 calories, 18.83 g of fat, and 2.6 g of net carbohydrates and 5.59 g of protein.

Ingredients

• 3 large eggs.
• ½ cup olive oil.
• 1 teaspoon vanilla extract.
• 2 1/2 cups of almond flour.
• 1 1/2 cups erythritol.
• ½ teaspoon of salt.
• 1 1/2 teaspoons baking powder.
• ½ teaspoon of nutmeg.
• 1 teaspoon ground cinnamon.
• ¼ teaspoon ground ginger.
• 1 cup of zucchini grated.
• ½ cup of chopped walnuts.

Instructions

1. Preheat the oven to 180ºC / 350 ° F. Whisk in the eggs, oil and vanilla extract. Set aside.
2. In another bowl, mix the almond flour, erythritol, salt, baking powder, nutmeg, cinnamon, and ginger. Set aside.
3. Using cheesecloth or a paper towel, take the zucchini and squeeze out the excess water.
4. Next, mix the zucchini in the bowl with the eggs.
5. Slowly add the dry ingredients to the egg mixture with a hand mixer until completely mixed.
6. Lightly spray a loaf pan with oil and pour in the zucchini bread mixture.
7. Next, pour the chopped walnuts on top of the zucchini bread. Press the walnuts into the batter with a spatula.
8. Bake for 60-70 minutes at 180ºC or until the pecans on top are golden brown.

Low carb bacon bagels for breakfast

This makes a total of 3 servings of low carb bagels for breakfast. Each serving has 605.67 calories, 50.29 g of fat, and 5.76 g of net carbohydrates and 30.13 g of protein.

Ingredients

Bagels

• ¾ cup (68 g) almond flour.
• 1 teaspoon xanthan gum.
• 1 large egg.
• 1 ½ cups of grated mozzarella.
• 2 tablespoons cream cheese.

Dressings

• 1 tablespoon butter, melted.
• Sesame seeds to taste.

Stuffed

• 2 tablespoons pesto.
• 2 tablespoons cream cheese.
• 1 cup arugula leaves.
• 6 slices of grilled striped bacon.

Preparation

1. Preheat the oven to 200ºC.
2. In a bowl, mix the almond flour and xanthan gum. Then add the egg and mix until well combined. Set aside. It will look like a doughy ball.
3. In a saucepan over medium-low heat, slowly melt the cream cheese and mozzarella and remove from the heat once melted. This can also be done in the microwave.
4. Add your melted cheese mixture to the almond flour mixture and knead until well combined. The mozzarella mixture will stick into a small ball, but don’t worry, it lingers. Eventually everything will combine well. It is important to incorporate the xanthan gum through the cheese mixture. If the dough becomes too hard to work with, microwave it for 10-20 seconds to heat it up and repeat until you have something that resembles a dough.
5. Divide the dough into 3 pieces and roll into a donut. If you have a donut tray, place the strips on the tray. Otherwise, circle each strip and put them together and place them on a baking sheet. Try to make sure you have nice little circles. The other way to do this is to make a ball and flatten lightly on the baking sheet and cut a circle in the middle if you have a small cookie cutter.
6. Melt the butter and brush over the top of your bagels and sprinkle with sesame seeds or whatever topping of your choice. The butter should help the seeds stick together. Garlic and onion powder or cheese are good additions if you have them for savory bagels.
7. Put the bagels in the oven for about 18 minutes. Keep an eye on them. The top should turn golden.
8. Remove the bagels from the oven and let cool.
9. If you like bagels toasted, cut them in half lengthwise and put them back in the oven until lightly browned and toasted.
10. Spread cream cheese on bagel, top with pesto, add some arugula leaves, and top with crispy bacon (or filling of your choice).

Low Carb Jalapeño Almond Flour Biscuits

These Jalapeño Flavored Low Carb Cupcakes makes a total of 8 servings of Jalapeño Almond Flour Cupcakes. Each serving has 301.93 calories, 26.78 g of fat, and 2.96 g of net carbohydrates and 11.2 g of protein.

Ingredients

Dry ingredients

• 1 ½ cups of almond flour.
• ½ cup golden flaxseed meal.
• 2 teaspoons of baking powder.
• 1 teaspoon salt.

Moist ingredients of this rich low carb bread

• ½ cup whole sour cream.
• 4 tablespoons butter, melted.
• 4 large eggs.
• 10 drops of liquid stevia.

Accessories

• ½ cup shredded cheddar cheese.
• 2 fresh jalapenos, seeded and membrane removed (1 bell pepper finely chopped and 1 cut into rings for garnish).

Process

1. Preheat the oven to 180ºC. Make a mini loaf pan (8 loaves) by spraying it with cooking spray or greasing it with butter to prevent sticking.
2. In a large bowl, combine the dry ingredients, including the almond flour, golden flaxseed meal, baking powder, and salt.
3. In a separate medium-sized bowl, mix together the wet ingredients. Mix the wet and dry ingredients, then add the diced pepper and grated cheddar cheese into the batter.
4. Pour batter evenly into prepared loaf pan and top each loaf with a slice of jalapeno pepper for garnish.
5. Bake for 20-22 minutes or until loaves begin to brown.
6. Chill the loaves in the skillet for about 5 minutes, then remove to a wire rack to finish.