Keto Farmers Bread with Fiber

This Best Ever Keto Farmers Bread with Fiber looks, feels, tastes, and smells like a Real Artisan Bread you have been used to. Made with Oat Fiber or Potato Fiber with an option of proofing with Yeast, this keto bread is as close as you can get, fully low carb, gluten-free, grain-free, and diabetic friendly.

Timeline:
00:00 Keto Farmers Bread with Fiber

Ingredients

400 grams (2 Cups) Quark ( have used the crumbly one) You can also try the Farmers Cheese, Curd Cheese Dry cream cheese
4 Eggs
100 grams (1 Cup) of Potato Fiber (Oat Fiber)
30 grams (1/3 Cup) Ground Psyllium Husk
1 Packet of Baking powder (16 grams or 1Tablespoon+1teaspoon)
100 millilitres (1/2 Cup) of boiling water
2 Tablespoons Vinegar
Salt

Instructions

Prepare all of the ingredients. Quark can be made on your own following our recipe for farmers cheese recipe or curd cheese. Potato fiber can be replaced with Oat fiber.
First, using your kitchen machine, whisk eggs together with a dash of salt until fluffy.
Once your eggs are whisked, start adding all other ingredients. I usually whisk all of the quark in and then add dry ingredients with boiling water one by one, alternating and letting the machine whisk all together.
Check as per our video for consistency. If your mixture looks too liquid, add more oat fiber. Cover with a kitchen towel and let it rest for 15 to 20 minutes. At this stage, heat your oven to 150 Celsius or 300 Fahrenheits.
After 20 minutes of rest, take the dough and shape it into a bread loaf. I suggest shaping it into longer and thinner, almost like baguette style, to ensure the middle is fully baked. Once you have your shape, place the loaf onto the silicone sheet or a parchment paper covered baking sheet and sprinkle the top with extra oat fiber.
Cut a few lines into your loaf using your spatula or knife to authenticate the natural-looking bread even more. Place into the oven and bake for 90 minutes.

Notes

Video - please check the video for more ideas on the consistency of the loaf before baking
Quark - you can make your cheese using our farmers cheese recipe or curd cheese made in an Instant Pot.
Water - our Homemade Natural Whey Drink could be added as a replacement for water to add more taste and probiotics to our loaf.
Shape - to get the middle properly baked, shape your loaf longer and thinner
Psyllium Husk - needs to be ground.
Yeast addition - Instead of 100ml boiling water, dissolve 2 teaspoons of Inulin + 2 teaspoons of active dry yeast in 100 ml warm water ~112°F and set aside until proofed, then added to the mixture followed by the vinegar.
Harder crust - take the bread out 10 minutes early, brush with butter, and put it back in the oven on high for the remaining time.

[LowcarbNocarb]

This Best Ever Keto Farmers Bread with Fiber looks, feels, tastes, and smells like a Real Artisan Bread you have been used to. Made with Oat Fiber or Potato Fiber with an option of proofing with Yeast, this keto bread is as close as you can get, fully low carb, gluten-free, grain-free, and diabetic friendly.

[etorres]

The most beautiful loaf of non-eggy, delicious crusty Keto bread. Wow. I cannot believe my eyes or taste buds. It did rise and slices like real bread. Thank you!! Simply brilliant. 😍

[laprofessora]

Hi all, I thought I'd share that if you try this and your bread comes out doughy (see below for my own "fail"), you can cut really thin slices and air-fry (or bake) to make a sort of melba toast or those bagel cracker things. I sliced mine thin (less than 1/4 inch) and air-fried at 310 degrees for about 15 minutes, turning once. They weren't crunchy hard, but they were drier. The next day I toasted in the toaster oven to get them crunchy. Ate them with scrambled eggs and a schmear of ricotta cheese -- so good! Hopes this helps those who can't find quark or dry cottage cheese. I used ricotta and it was too wet. I'm going to try queso fresco next time.

[karolam]

Hi, can I make buns out of this dough? What do you think? Appreciate your answer

[laprofessora]

Okay...finally made this again using queso fresco (Mexican cheese - Cacique brand) and it is delicious! (Used a 10oz/283gm package, but crumbled was more than 2 cups). Made two smaller but rounder loaves, so baked for an additional 15 minutes. Thanks for a great recipe!

[joannaparszyk]

I am amazed and speechless! This is beyond my wildest expectations!
For such a long time l was looking for a keto bread that didn’t include 200 g of almond flour, didn’t taste eggy and wasn’t crazy high in Kcal.
I know from the experience that at the beginning macros are most important and Kcal counting is not that important but to loose the last stubborn kg then it gets a bit more difficult ( female in her late 30’s).
The taste and texture are phenomenal!!!! I still cannot believe my luck to find this recipe and also discover your other brilliant keto cooking ideas.
I’m also based in Europe ( Luxembourg) so l used potato fiber ( Amazon.de is my friend). Normally l have access to quark here but l had lots of French fromage blanc to use ( l discarded the watery parts), followed the instructions to the T and it came out AMAZING!
I use silicone bread forms so after the recommended backing time l took the loaf from the form to dry out in the still warm oven.
Again many thank for phenomenal discovery. I’m planning soon to experiment more with potato fiber.
I also bought bamboo fiber so l’m also curious how it can work.
Greetings for a new fan of your impressive work.

[laprofessora]

Hi. I made your bread for the first time today. I couldn't find quark or farmer's cheese in my area. Doing some research, I saw that ricotta could be a sub for quark. Unfortunately, it doesn't seem to be the case in this instance. I baked my loaf for more than 2 hours and it's still not quite bread-like. It tastes okay, but is doughy. I haven't tried toasting it. I also realized I forgot to add salt, so not sure if that might have affected the bake? Can you recommend a different type of cheese to use? Would a cheese like paneer or queso fresco work? Thanks for your help!

[nanabear]

It would be so nice to have the amounts of each ingredient on the video.

[Bellemorte]

Can I use squeaky curd cheese for this?

[carlamahlberg]

Thanks for this video, but what does the vinegar do?

[anna_banana]

Hello, I just took this bread out of my oven few minutes ago and it has a beautiful crust but fluffy to touch. The only issue I think is, that during baking it flattened out more than I see yours did. It was firm and kept its shape when it went into the oven.The only different thing I did is I added two teaspoons of yeast and insulin dissolved in water after everything was incorporated.
Next time, should I bake it in a loaf pan? Thank you 🙏

[HT-vikb]

I substituted 2:1 ratio of ricotta and sour cream, but my final product was never able to be rolled out. it was soupy. had to pour it into a bread pan

[Nicki]

Can I use oat flour instead of oat husk as I'm not sure where I could buy that. Also, do you know if there a UK substitute for Quark? or something else I could easily substitute it with? I can't wait to try this!

[mariabelenbarrioalon]

Puedes poner los ingredientes en Español. Muchísimas gracias de antemano

[e.d.]

Ich habe die Hälfte der Zutaten genommen und Magerquark benutzt. Hab es 70 Minuten gebacken und es ist nicht aufgegangen. Innen ist es noch sehr feucht und klebrig geblieben. Was könnte ich falsch gemacht haben? Der Teig war schon beim Kneten sehr feucht und klebrig.

[sheilasanderson]

I used oat fibre and followed the recipe exactly. Big hole under the crust with some soggy dough in the bottom. Awful. Any idea why?

[plengmini]

Can i use yogurt substitue the creamcheese

[april]

If 8 cut recipe in half what would bake time be ?

[alinegarcia]

Hi can I replace it with bamboo fiber?

[yamitwood]

I had high hopes for this bread I followed the directions but didn’t have quark so I used cottage cheese and ricotta with sour cream that I left out for 24 hours in a cheese cloth to dry out. I think it was too wet. Two things happened. 1) the loaf spread a lot and flattened out in the oven and 2) I baked it a long time - like 2 hours to dry it out. It was wet inside but it was thin even thoughI had added more oat fiber but these were not the concern. The real concern is that it tastes very very eggy to me. Is this what it’s supposed to taste like? I brushed with butter to make a crust as you suggested but it didn’t really get crusty mostly just darker. I added erythritol to it to it for sweetness and I went the yeast route. Very strange. I’m a professional baker so I’ve troubleshooted the main things but I just didn’t like the flavor. Does it taste eggy to you?