Low-Carb And Gluten-Free Bread

Is there any savory bread that is both low-carb and gluten- free?

As contains only 6g carbohydrates per slice and no added sugar, this low-carb and gluten-free bread recipe is definitely worth serving at your meal, on its own or alongside a tasty low-carb curry or salad. Even when you are not on any low-carb diet, you can still eat this bread because it provides only 174 calories. If you prefer homemade bread, give it a try!

Low-Carb And Gluten-Free Bread

Recipe by Anna SmallingCourse: Main, SidesCuisine: AmericanDifficulty: Easy


Prep time


Cooking time





Is there any savory bread that is both low-carb and gluten- free?


  • 168 g almond flour

  • 2 teaspoons baking powder

  • 2 teaspoons active dry yeast

  • 56 g grass-fed butter or ghee, melted and cooled

  • 58 g sour cream or coconut cream + 2 tsp apple cider vinegar

  • 1 egg

  • 3 egg whites

  • 2 teaspoons maple syrup or honey, to feed the

  • 83 g golden flaxseed meal, finely ground

  • 15 g whey protein isolate

  • 18 g psyllium husk, finely ground

  • 2 teaspoons xanthan gum

  • 1 teaspoon kosher salt

  • 1/4 teaspoon cream of tartar

  • 1/4 teaspoon ground ginger

  • 1 tablespoon apple cider vinegar

  • 120 ml water


  • Line a 8.5 x 4.5 inch loaf pan with parchment paper. Set aside.
  • In a large bowl, combine yeast and maple syrup. Heat up water to 105-110°F, until lightly warm to touch. Pour water over yeast mixture, cover bowl with a kitchen towel and let it rest for 7 minutes, until bubble.
  • In a medium bowl, add together almond flour, flaxseed meal, whey protein powder, psyllium husk, xanthan gum, baking powder, salt, cream of tartar. Whisk until thoroughly mixed. Set aside.
  • Once the yeast is proofed, add in the egg, egg whites, butter and vinegar. Mix with an electric mixer for a couple minutes until light and frothy.
  • For make the bread dough, add the flour mixture to the egg mixture. Mix until well combined. Divide the dough into two batches, alternating with the sour cream, and mixing until thoroughly incorporated.
  • Transfer bread dough to prepared loaf pan, press evenly with a wet spatula. Cover with a kitchen towel and let it rise in a warm place for 50-60 minutes.
  • Preheat the oven to 350°F/180°C.
  • Place the loaf pan over a baking tray and transfer gently into the oven. Bake for 45-55 minutes until deep golden, covering with a lose foil dome at minute 10-15.
  • Once baked, allow the bread to rest in the loaf pan for 5 minutes then remove from the oven. Let cool completely. Slice and serve.


  • For the leftover, you might wrap them in a cling film of store in an airtight container at room temperature for 4-5 days. And, don’t forget to lightly roast them before serving.
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