Keto Farmer’s Bread – Variations on Zuzana’s Recipe from the Low Carb-No Carb Website

I can’t lay claim to the original recipe for Keto Farmer’s Bread. I found this bread recipe at Low Carb – No  Carb and am only posting my variations on this website.

Bread seems to be the first thing we miss when going keto, and I was determined to find a suitable replacement. I tried virtually every recipe on the web and disliked all of them until finding Keto Farmer’s Bread. After struggling with too much egg taste, too much moisture, and other issues resulting from not having access to the same ingredients Zuzana used to make her bread, I decided to begin experimenting with even more substitutions and additions. The results often ended up in the trash bin until I finally found two combinations that actually worked for me. The first variation added 25 calories per slice and 5 g fat, but still produced a delicious loaf of bread with only 1 net carb. The second variation has the same macros as the original. The idea was interesting enough that Zuzana added it to her recipe blog as a ‘try this if you want to use yeast‘ update to her original recipe (probably she was tired of my endless questions :lol:). I encourage you to view the original recipe as well as all of the other delicious recipes available there. I want to thank her for her patience as I worked through endless variations!

Keto Farmer's Bread - Variation #2
Prep Time
30 mins
Cook Time
1 hr 30 mins
Total Time
2 hrs
 

This recipe is a yeast-added variation on my friend Zuzana's Keto Farmer's Bread from the Low Carb - No Carb website. At 1 g net carb and 33 calories per slice, it is an excellent replacement for high-carb bread when following a keto lifestyle.

Course: Bread
Cuisine: American
Servings: 20 slices
Calories: 33 kcal
Ingredients
Ingredients
  • 4 eggs, large at room temperature
  • 1 dash Salt
  • 300 g Farmer Cheese Friendship brand works, or other moist farmer cheese
  • 100 g Oat Fiber LifeSource Foods recommended*
  • 30 g NOW Psyllium Husk Powder** no purple coloring in bread
  • 16 g Baking Powder aluminum-free
  • 2 tbsp apple cider vinegar
  • 1/2 cup Water 105-110 °F
  • 2 tbsp Active Dry Yeast Fleischmann's, Red Star, or other brand
  • 2 tbsp Inulin*** or honey, maple syrup, or sugar****
Instructions
Instructions
  1. Preheat oven to 300 °F.

  2. Add eggs to bowl of stand mixer fitted with whisk attachment and start on low to mix. Turn mixer on high and beat for about 10 minutes until very fluffy.

  3. Add farmer cheese, continuing to mix on medium speed until fully incorporated.

  4. In the meantime, whisk together the oat fiber, psyllium husk powder, and baking powder in a medium sized bowl.

  5. Add yeast and inulin to warm water in the measuring cup. Cover and set aside. In about 5 minutes, you should have a lot of foam and very little liquid in the bottom of the measuring cup.

  6. Add the oat fiber mixture to the bowl of the stand mixer, followed by the vinegar, and continue to mix.

  7. Add the yeast mixture and mix until incorporated.

  8. Cover mixer bowl and set in a warm place (on top of the stove will work) for 20 minutes.

  9. Coat inside of an 8x4.5" loaf pan (glass works well and allows you to see the sides of the bread to ensure it doesn't get too brown).

  10. Carefully transfer the dough to the loaf pan, gently shaping and smoothing the top with a spatula. Score top if desired

  11. Bake for ~90 minutes. Insert a toothpick in the center; it should come out clean. Be careful not to overbake (bread will be dry) or underbake (bread will be wet and gummy in the middle).

  12. Remove loaf pan to a cooling rack and allow bread to cool completely before removing from the pan.

  13. Cut into 20 slices.

  14. Store in refrigerator or freezer.

Recipe Notes

NOTES

If you don't have a digital food scale, you can purchase a Taylor at Walmart for about $28. It weighs foods up to 11 lbs. with  kg, g, lb., and oz. modes. It also has a tare and hold function (nice for when your measuring vessel covers up the digital display). Most keto recipes have metric measurements and the US conversions are sometimes inaccurate. You will get the best results by weighing your ingredients.

 

  • *Available from Netrition (best price) or Amazon (free shipping for Prime members)
  • **Available from Netrition (best price) or Amazon (free shipping for Prime members)
  • ***Available from Netrition (best price) or Amazon (free shipping for Prime members)
  • ****Adding honey, maple syrup, or sugar to proof yeast has no impact on net carbs, as the sugars will be consumed by the yeast during proofing. It's true!

 

  • 58 calories
  • 6g fat
  • 1g net carb (5.5g carb – 4.5g fiber)
  • 6g protein
Keto Farmer's Bread - Variation #2
Prep Time
30 mins
Cook Time
1 hr 30 mins
Total Time
2 hrs
 

This recipe is a yeast-added variation on my friend Zuzana's Keto Farmer's Bread from the Low Carb - No Carb website. At 1 g net carb and 33 calories per slice, it is an excellent replacement for high-carb bread when following a keto lifestyle.

Course: Bread
Cuisine: American
Servings: 20 slices
Calories: 33 kcal
Ingredients
Ingredients
  • 4 eggs, large at room temperature
  • 1 dash Salt
  • 300 g Farmer Cheese Friendship brand works, or other moist farmer cheese
  • 100 g Oat Fiber LifeSource Foods recommended*
  • 30 g NOW Psyllium Husk Powder** no purple coloring in bread
  • 16 g Baking Powder aluminum-free
  • 2 tbsp apple cider vinegar
  • 1/2 cup Water 105-110 °F
  • 2 tbsp Active Dry Yeast Fleischmann's, Red Star, or other brand
  • 2 tbsp Inulin*** or honey, maple syrup, or sugar****
Instructions
Instructions
  1. Preheat oven to 300 °F.

  2. Add eggs to bowl of stand mixer fitted with whisk attachment and start on low to mix. Turn mixer on high and beat for about 10 minutes until very fluffy.

  3. Add farmer cheese, continuing to mix on medium speed until fully incorporated.

  4. In the meantime, whisk together the oat fiber, psyllium husk powder, and baking powder in a medium sized bowl.

  5. Add yeast and inulin to warm water in the measuring cup. Cover and set aside. In about 5 minutes, you should have a lot of foam and very little liquid in the bottom of the measuring cup.

  6. Add the oat fiber mixture to the bowl of the stand mixer, followed by the vinegar, and continue to mix.

  7. Add the yeast mixture and mix until incorporated.

  8. Cover mixer bowl and set in a warm place (on top of the stove will work) for 20 minutes.

  9. Coat inside of an 8x4.5" loaf pan (glass works well and allows you to see the sides of the bread to ensure it doesn't get too brown).

  10. Carefully transfer the dough to the loaf pan, gently shaping and smoothing the top with a spatula. Score top if desired

  11. Bake for ~90 minutes. Insert a toothpick in the center; it should come out clean. Be careful not to overbake (bread will be dry) or underbake (bread will be wet and gummy in the middle).

  12. Remove loaf pan to a cooling rack and allow bread to cool completely before removing from the pan.

  13. Cut into 20 slices.

  14. Store in refrigerator or freezer.

Recipe Notes

NOTES

If you don't have a digital food scale, you can purchase a Taylor at Walmart for about $28. It weighs foods up to 11 lbs. with  kg, g, lb., and oz. modes. It also has a tare and hold function (nice for when your measuring vessel covers up the digital display). Most keto recipes have metric measurements and the US conversions are sometimes inaccurate. You will get the best results by weighing your ingredients.

 

  • *Available from Netrition (best price) or Amazon (free shipping for Prime members)
  • **Available from Netrition (best price) or Amazon (free shipping for Prime members)
  • ***Available from Netrition (best price) or Amazon (free shipping for Prime members)
  • ****Adding honey, maple syrup, or sugar to proof yeast has no impact on net carbs, as the sugars will be consumed by the yeast during proofing. It's true!

 

  • 58 calories
  • 6g fat
  • 1g net carb (5.5g carb – 4.5g fiber)
  • 6g protein

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