The Fresh Loaf

A Community of Amateur Bakers and Artisan Bread Enthusiasts.

Low carb, energy giving bread made in a bread machine!

anon125's picture

Low carb, energy giving bread made in a bread machine!

Recipes welcome!

We even tried one with black strap molasses! 

Was a bit strong, flavour wise!

Reducing the bsm of course did not feed the yeast enough.

Tried adding stevia sweet leaf.

suave's picture

Carbs are energy.

idaveindy's picture

They are talking about "keto" bread, where most of the calories come from fats and protein.

See their previous posts for recipes with heavy cream, butter, eggs, VWG, oat flour, psyllium,  and whey protein powder.

But yeah, keto bread is a thing.

anon125's picture

diabetics are far more healthy on a low carb diet

anon125's picture

nobody intereted, i guess that is partly why diabetics have difficulty keeping healthy

Abe's picture

Not that we aren't interested nor that we don't care but as people who can eat carbs and don't need to follow, or necessarily believe in, keto diets we can't comment. 

Now if this was a diabetic forum on how to bake low carb breads then that would be a different matter. I'm sorry you couldn't find your answer. Perhaps there are other websites more suited to low carb baking. 

Lucille's picture

In recent years there have been sales of commercial 'lower net carb' breads, where the benefits come from increasing fiber and using some less digestible ingredients (such as oat fiber) to make the bread more acceptable to diabetic diets. 

Those with diabetes do not necessarily have to have a keto diet, but they do need to pay attention to and avoid foods that spike their glucose.  My last A1c, a test that measures blood glucose over the long term (usually done every 6 months to a year) was 4.7, which is good.  I did try some of these commercial breads, and they did not spike my blood glucose level when eaten in small amounts.  These breads were pretty expensive so I tried experimenting with higher fiber ingredients in my old Zojirushi bread machine.   I am not a skilled baker so the first attempts brought pitiful results but I did not give up.

I am at the point where I can make a loaf that actually tastes reasonably good, and am looking into adding various seeds as I used to love bread with seeds prior to developing my diabetes type 2.   I am careful to test my blood glucose several times after a recipe change to make sure I am not spiking, and careful to restrict my portions.

So I was delighted to see this thread, and of course beyond delighted to see this wonderful forum, thank you for the add.