Lower Carb Machine Bread
Discover the perfect fusion of convenience and nutrition with this Lower Carb Machine Bread recipe, a game-changer for bread enthusiasts seeking a lighter alternative. Crafted with wholesome almond flour, vital wheat gluten, and ground flaxseed, this recipe delivers a low-carb, high-fiber loaf that’s soft, flavorful, and irresistibly satisfying. Designed for effortless preparation in a bread machine, it combines warm water, olive oil, and eggs with a touch of baking powder and granulated erythritol for the perfect rise and a hint of natural sweetness. Whether you’re following a low-carb or keto lifestyle or simply exploring healthier bread options, this easy-to-make recipe is ideal for sandwiches, toasts, or as a standalone treat. With minimal prep time, customizable crust settings, and just three hours from start to finish, you’ll enjoy bakery-quality bread from the comfort of your kitchen.
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Recipe Information
Ingredients
- 1 cup Almond flour
- 0.75 cup Vital wheat gluten
- 0.25 cup Ground flaxseed
- 1 tablespoon Baking powder
- 1 teaspoon Salt
- 2 tablespoons Granulated erythritol or sugar substitute
- 1 packet Yeast (instant or active dry)
- 1 cup Warm water (approximately 110°F)
- 2 tablespoons Extra virgin olive oil
- 3 large Eggs
Instructions
Prepare your bread machine by ensuring the paddle is securely attached to the bread pan.
In the bread pan, add the warm water, eggs, and olive oil. It’s important to add liquids first to ensure proper mixing.
Add the almond flour, vital wheat gluten, ground flaxseed, baking powder, salt, and granulated erythritol or sugar substitute on top of the liquids.
Make a small well in the center of the dry ingredients and add the yeast. Be sure not to let the yeast touch the wet ingredients prematurely for optimal rising.
Insert the bread pan into the bread machine and secure it in place.
Close the lid of the bread machine and select the ‘Basic’ or ‘Low Carb’ setting, depending on the machine model. Set the crust preference to ‘Light’ for the best results.
Press start and allow the bread machine to knead, rise, and bake the bread. This process should take approximately 3 hours.
Once the bread is finished, carefully remove the bread pan from the machine using oven mitts, as it will be hot.
Allow the bread to cool in the pan for 10 minutes, then gently turn it out onto a wire rack to cool completely before slicing.
Slice into 10 pieces and serve as desired. Store any leftovers in an airtight container at room temperature for up to 3 days or in the refrigerator for longer storage.
Nutrition Facts
Calories |
1713 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 99.6 g | 128% | |
| Saturated Fat | 13.2 g | 66% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 558 mg | 186% | |
| Sodium | 2626 mg | 114% | |
| Total Carbohydrate | 74.3 g | 27% | |
| Dietary Fiber | 15.7 g | 56% | |
| Total Sugars | 4.0 g | ||
| Protein | 169.4 g | 339% | |
| Vitamin D | 3.1 mcg | 15% | |
| Calcium | 565 mg | 43% | |
| Iron | 15.7 mg | 87% | |
| Potassium | 517 mg | 11% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
