Easy Low-Carb Bran Bread
Finding the perfect low-carb bread recipe is a real challenge—just like it is with pancakes. I wanted something with the taste, aroma, and texture of real bread, without relying on nut flours that feel too dense and fatty.
After testing dozens of recipes with legume flour, ground nuts, and heavy alternatives, I came up with a solution that actually works for everyday eating: a high-fiber, low-carb bread made with wheat bran. It’s light, satisfying, and so low in net carbs that I can eat it without using insulin!
Most low-carb breads feel heavy or overly nutty. This version retains the classic bread flavor and texture, thanks to the use of gluten and whole wheat flour—while still cutting carbs dramatically.
With only ~5.5g net carbs per slice, this loaf fits comfortably into most keto and low-carb meal plans. Bran and flaxseed provide fiber and slow-digesting carbs, reducing blood sugar spikes.
Wheat bran delivers pure fiber, vital for gut health and digestion. Flax flour adds omega-3s and binding power without extra starch. Gluten acts as the structural backbone so the bread doesn’t fall apart.
Recipe
Easy Low-Carb Bran Bread
Ingredients
- 120 g whole wheat flour
- 100 g vital wheat gluten
- 100 g wheat bran loose/flaky type, not pellets
- 60 g flaxseed flour you can grind whole seeds yourself
- 400 ml warm water 36–40°C
- 7 g dry yeast
- 1 tsp sugar
- 0.7 tsp salt
Instructions
- Dissolve the yeast and sugar in warm water.
- Let it sit for 10 minutes until a bubbly yeast cap forms. If nothing happens, your yeast is dead, replace it.
- Combine all the dry ingredients in a mixing bowl.
- Pour in the yeast mixture and knead using a stand mixer on low speed for 10–15 minutes.
- Grease a loaf pan with vegetable oil and transfer the dough into it.
- Cover and let it rise in a warm place for 60–90 minutes, or until it increases by about 1.5 times in size.
- Preheat your oven to 210°C (410°F) and bake the loaf for 40–50 minutes.
- Cool completely before slicing to lock in structure and moisture.
