Easy Keto Bamboo Fiber Bread

Easy Keto Bamboo Fiber Bread

Easy Keto Bamboo Fiber Bread

This recip eis designed to teach everyone how to make keto bamboo fiber bread
2 from 2 votes
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Course: Main Course
Prep Time: 5 minutes
Cook Time: 1 hour
Servings: 16 slices
Calories: 130kcal


  • 120 grams bamboo fiber (1 cup)
  • 120 grams very finely ground flaxseed meal (1 cup)
  • 15 grams baking powder (1 TBS)
  • 9 grams instant dry yeast (1 TBS), optional for flavor
  • 1/2 tsp salt
  • 3 grams xanthan gum (1 tsp) can use 1 1/2 tsp psyllium husk POWDER instead
  • 56 grams egg white protein powder (7 TBS) can use 7 fresh egg whites instead
  • 45 ml apple cider vinegar (3 TBS)
  • 260 ml room temperature water, (1 1/3 cup) leave this out if using fresh egg whites instead of powder
  • 300 ml BOILING water (1 1/4 cup)


  • Preheat oven to 350 degrees. Line a 7 x 3 or 8 x 4 inch loaf pan with parchment paper. Allow the paper to hang over the sides for easy removal. Lightly grease the paper with cooking spray or oil. Set aside. Sift all the dry ingredients into a large mixer bowl until there are no lumps.
  • Add the apple cider vinegar and the room temperature water (if using egg white powder) If using fresh egg whites add them at this time. Beat on low until fully combined. Add the BOILING water and beat together until a smooth sticky dough forms.
  • Scoop dough into prepared loaf pan and spread evenly throughout the pan. Bake at 350 degrees for 1 hour or until golden. Remove from the oven. Allow to cool in the pan for 30 minutes or until firm. Grasp the overhanging paper and lift the bread from the pan. Transfer the bread to a wire rack and allow to cool completely before slicing.


Serving: 1slice | Calories: 130kcal | Carbohydrates: 3.3g | Protein: 6.6g | Fat: 2.6g

4 thoughts on “Easy Keto Bamboo Fiber Bread”

  • 3 stars
    I made this yesterday. While it baked, it did a lovely rise and smelled heavenly. However, after it was cooled it fell rather flat and I found the flavor rather unpleasant. I smothered it in plain Greek yogurt which made it passable. I suspect if I toast the flax before mixing, it might improve the flavor. As it is, the flax is overwhelming and doesn’t taste as if it’s cooked properly. I’m also puzzled about the color. My bread is very dark, like the flax, not at all light colored like yours. Are there different kinds of ground flax meal?

    • Yes this bread does deflate slightly after it cools. I use golden flaxseed meal. I light the color and taste better than dark flaxseed meal.

  • 1 star
    I’ve now made this twice and both times the flavor was not particularly pleasant. Initially I made it with already ground flax. Thinking that the flax might have gone rancid, the 2nd time I ground fresh seeds. Both times produced rather bitter flavor. While I like flax, I think the next time I try this, I’m going to try toasting the seeds then grinding them. I’m also going to replace half of the flax seeds with hemp hearts as I think that might improve the flavor.

    • Yes, that might help the flavor. I use golden flaxseed meal which I think has a milder flavor. You can also add dry spices if you’d like to give the bread a different taste. I like dry Italian seasoning in mine.

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