Hello everyone, I am loving the ketogenic lifestyle. I am doing great on this diet however I did just come across this low-carb bread, and I am thinking to myself is just too good to be true? It’s called love the taste by thin slim. 1 total carbs per slice. Can anyone hear tell me success stories while using these low carb breads and other products. If I hear a few success stories it will make me feel a lot better about continuing my journey on this diet and making the right decisions on this diet. Either way I am staying on track, I just don’t want to get kicked out of ketosis for making a rookie mistake.
Is low carb bread legit?
Samantha_J_Ross
(Samantha J Ross)
#2
It must be packed with fiber? It probably won’t taste great but if it really is as low in carbs as it says it is, it should be fine. I think we just naturally think bread is off limits so it’s kinda scary eating something that looks like it. I eat low carb bread and slather it in butter because it’s usually dry.
Vladaar_Malane
(Vladaar Malane)
#3
I’ve never tried it, but many have. I think if it doesn’t taste like bread, why pretend just for the need of bread to make something with unnecessary carbs? I generally will just go without, or use Lettuce as the bread.
According to the Wheat Belly book, there is wheat that is healthier grown from EinKorn berries that isn’t hybrid like America Wheat. I guess it’s high in protein and doesn’t slam your glycogen levels as bad? I haven’t really looked into it.
lfod14
#4
In eating this way for the bigger part of 10yrs going back to Atkins, I can tell you there has NEVER been a fake bread that even remotely tastes like the real thing. Always dry or gritty, or chewy or tiny crappy pieces you can’t do anything with etc. None of the alternative flours can mimic what a white flour can do.
Vladaar_Malane
(Vladaar Malane)
#5
Samantha_J_Ross
(Samantha J Ross)
#7
I actually like Mahler’s Bakery California Lifestyle Bread and Ive seen it sold at Sprouts, but you can also buy it on Amazon. It’s low carb bread but it’s still 5g per slice. So not super low, but I only eat it if I can spare those carbs. It’s a little dry but not as dry as other brands and if you toast it and put a lot of butter on it you can’t tell. Also, there’s a low carb pita bread that’s 5 g carb per slice. The brand is Joseph’s I found it at walmart. It tastes like a boring wheat bread pita alone but I baked it and put a little marinara sauce and fresh mozzarella and sea salt and it was pretty tasty!
Bellyman
(Brian)
#9
As someone who baked a loaf of real whole wheat bread, from scratch, even ground the wheat for it, I have never found anything in the low-carb world that comes close. I’ve tried several recipes but do not have a single one of them that I plan to make again. I physically threw two recipes in the trash yesterday. Most have been off flavors, tough textures, or very dense brick-like loaves that usually ended up being thrown away rather than eaten. A few pieces to try it out, then it would sit on the counter to die a slow death by mold. It’s hard to overeat something that doesn’t taste all that good, look that good, smell that good or feel that good on the tongue. I’m spoiled, I like really good food.
There are still some “mug breads” that I’d like to try, typically done in a large mug or ramekin type of bowl and sometimes microwaved for a short time to cook. They’ll usually be more like a dinner roll or hamburger bun or English muffin. Something small isn’t nearly as much of a challenge. Getting it to form into a large loaf that’s actually real man-sized sandwich sized and support all of those little air holes for the light texture many of us would like from something we call “bread” is quite difficult to pull off without the texture and properties of good ol’ carb laden wheat.
There are some recipes on here that look interesting, just poke around for a while and look through some of the older posts. You’ll find some.
Most of my baking revolves around either almond flour or coconut flour these days and they seem to work pretty well.
Good luck! And if you happen upon something that works well for you, please come back and tell us about it. There are a lot of people here who are interested!
collaroygal
(KCKO, KCFO)
#10
Without knowing what is in them I’d stay away from them. Also your carb limits for the day would need to be factored in if you did decide to do a processed bread.
I just find I do ok with the home made breads, using almond, coconut, and/or flaxseed flours. They are simple to make and all but Oopsie bread freezes well, those are too eggy anyway to be of much use to me. Just not my idea of bread at all. Check in the recipe subforum for many bread recipes and Google has too many to even imagine.
If you do test it out, report back so others can see if it is worth checking out as well.
jdsomsky
(John Somsky aka KetoGrinder)
#11
@collaroygal what’s your personal favorite Keto bread? I haven’t found one I really like.
Wishbone
#12
Mine is the fathead pizza base with added oat fiber to reduce the carb load. Rolled out really thin it makes very nice pita chips for dipping
Nebulous
#15
Looks okay to me…
I’m sure a sandwich a day using that bread won’t disrupt your progress, but it could… that’s why you just need to watch what happens after you’ve introduced it into your diet.
brownfat
(Todd Allen)
#17
I’ve never tried any of the low carb breads but I’ve been making a nut and seed loaf that I use in place of bread. It is dense but I love the taste and texture and don’t miss wheat bread at all.
The basic recipe which someone else posted to these forums is to mix 6 cups of seeds and nuts with 6 eggs and 1 to 2 teaspoons of salt, put in a parchment lined loaf pan and bake at 350 F for about an hour. I’ve made many variations and it always comes out good. Lately I’ve been adding a cup of our homemade kefir to a cup of rolled oats and letting it ferment for a couple days into a foamy paste which I mix into the above recipe and let sit for a couple hours before baking which lets me slice it thinner without crumbling. Not a good approach for someone counting carbs as rolled oats are fairly high. I expect most of the sugar and much of the starch is digested by the kefir but I don’t know how to count it.
Net carbs ? Advice
Jennifer_Kleiman
(Jennifer Kleiman)
#18
I tried the ThinSlim bread. Tasted like stale Wonderbread. PASS
Mglasbrener
(Mike Glasbrener)
#19
Bread? What’s that? I made a paleo nut bread that was really good. Heavy as heck but tasty heated with a severing of butter.
collaroygal
(KCKO, KCFO)
#20
I’m in the middle of setting up a new pc don’t have my Mastercook installed, waiting on a delivery of an external dvd drive. So I can’t just grab any recipes for you, sorry. I have found a “biscuit” recipe that works fine as a roll or biscuit, google : Low Carb Good Morning Biscuits (Belle’s Biscuits). I also enjoy the caveman’s recipe for almond buns. He uses them as buns for burgers but I think they are just a nice thick bread slice for almond butter or a sub for cornbread, no corn involved, the texture is cornbread like. As I am sensitive to gluten, I tend to use only no gluten recipes. So I also tried out Wheat Belly Focaccia Bread on Dr. William Davis’ site. It is so tasty but is high in calories and is a heavy bread. You really can’t eat more than one slice of this stuff, even though the slices are tiny ones.
As a former bread addict, I consumed more breads than any other high carb item. I am trying not to get in the habit of using any bread or crackers for that matter on a daily basis. So the ones I have tried out take care of my bread needs. That said I do have a naan recipe I want to try out, but I have been fasting a lot and didn’t want to do any cooking, you might try this out if you like flatbreads Low Carb Naan - KetoConnect.
Ok this has me wanting bread so I am going to stop chatting now.
LizinLowell
(Liz )
#21
When I used to eat breakfast, a slice of this toasted with butter was amazing. It wouldn’t really make a good sandwich bread, I don’t think, but it solved that need for buttered toast.