We’ve been on a bit of bread kick around here lately. Finding a decent substitute has been a goal of ours since we started keto. This recipe is adapted from the Red Mill webpage using one of their many low carb baking mixes. I try to stay away from anything labeled “low carb” because they’re typically infused with tons of sugar alcohols. This baking mix doesn’t however it does contain wheat gluten and a small amount of cane sugar. The net carbs per slice are around 5 net carbs so this is a bread that should be eaten sparingly. The bread is very dense like a whole grain loaf of bread and it retains some moisture. Even so it does toast in the toaster. It’s almost sweet to the taste buds and makes a very good breakfast type bread.

The net carbs on this recipe are dependent on how thick you slice the bread. When slicing the bread into 20 slices the net carbs works out to 5.1g net carbs per slice. These slices are about 3/4 the thickness of regular sliced white bread. You could attempt to slice the bread into more slices which would lower the carb count per slice even further but this might be difficult to do and require a very sharp bread knife .

Bob's Red Mill Low Carb Keto Bread 3 Cups Bob’s Red Mill Low-Carb Baking Mix

3 Tbsp Canola Oil

3 Eggs

1 1/2 Cups Water

4 1/2 Tsp Baking Powder

7 Packets Low Carb Sweetener

1-1/2 Tsp Vanilla Extract

1 Tsp Pumpkin Pie Spice or Nutmeg Preheat your oven to 350 degrees Fahrenheit. In a large dry mixing bowl mix the low carb baking mix, baking powder, nutmeg and sweetener together until well blended. Make a well in the center of the dry mixture and add the oil, water, eggs and vanilla to it. Mix well with a fork or whisk until all the ingredients are blended. This should only take a minute or two. Spray an 8×4 loaf pan with non stick cooking spray. Add the bread batter to the pan and spread it out evenly. Bake at 350 degrees for 50-60 minutes. Check the center with a toothpick to insure it is done. The toothpick should come out clean when it is cooked throughout. One Slice, 1/20th Loaf: 103 Calories, 3.9g Fat, 7.5g Protein, 8.1g Carbs, 3g Fiber, 5.1g Net Carbs

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Adapted from Bob’s Red Mill.