Being well arranged with my keto lifestyle and the diet associated, usually I´m not missing many foods. Ok, chocolate from time to time, and of course bread. So, I thought with the baking I´m anyways doing, there must be a way to find a good very low carb bread recipe, that even tastes good and is close enough to the usual carb filled bread. And I found a loophole!

I had found some low carb sites that are exactly addressing the gap, where almost everyone being on a ketogenic journey, misses bread from time to time. The solution to the problem is called: Dietary Potato Fibre, which is in essence potato flour, but with all the starches removed, leaving mostly dietary fibre as a binder for a good batter.

The bread tastes almost as if it was made from sourdough and has a nice consistency. It is based on curd / quark, Yoghurt and needs psyllium husk powder, which I have already used in other batter / doughs.


350 g Curd / Quark (it needs to be the one without particles)
150 g Yoghurt 10 % Fat
4 Eggs
2 tbsp Vinegar
100 ml Water
1,5 tsp salt
120 g Dietary potato fibre
30 g psyllium husk powder
1 pkt. Baking Soda (15g)

Nutrients per Serving:

Calories: 60 kcal
Protein: 5,37g
Carbs: 2,37g
Fat: 2,12g


  1. Preheat oven to 175 °C (Air Circulation Oven), 200 ° C (Normal electric oven).
  2. Make sure all ingredients have room temperature and mix curd / quark, eggs, vinegar, water and salt with a mix to a creamy batter.
  3. Mix the dietary potato fibre, psyllium husk powder and baking soda very well in a seperate bowl and then shortly whisk all ingredients in a bowl to a batter.
  4. Let the batter rest until the oven has reached the target temperature.
  5. Form a loaf of bread on a piece of baking paper.
  6. You can add some topping with potato dietary fibre to the bread, same effect as flour on usual bread.
  7. Let the bread bake 60-70 minutes.
  8. After giving the bread some time to cool (1.5 hours), it is ready to eat.
Copyright Christian Käfer

I hope you enjoy this recipe and the bread. Let me know if you were able to succeed with this recipe.


Cee Kay.

5 Responses

  1. Worked Well, takes forever in the oven but tastes great – made a ‘half batch’ and its gone in 2 days, baking up another one right now!

  2. Hi Gerhard,

    great to hear. Appreciate your feedback.

    I noted lately that in the US there might not be the Potato Dietary Fibre available, but there is a pretty much similar subsitute, being Oats Dietary Fibre, which can be used as 1-2-1 replacement.

    Hope it helps.
    Cee Kay.

  3. Hi Kay, I am in Belgium, I order it from Amazon Germany without issues.. they call it ‘
    Kartoffelfasern Kartoffelmehl Kartoffelfasermehl’

    But 6 batches later still going strong.. 🙂

    1. Hi Gerhard,

      This is fabulous feedback. I’m making this bread continuously for the family in the last couple of months, as everyone really likes it. It’s cool to get appreciation and insights on the way, especially as there is always lots of trial and error involved finding a perfect balance in recipes as such.

      Take care and hope you’ll find some more inspiration on our blog.

      Cee Kay.

  4. Every time I make this, it’s too dense. So dense, butter can’t even melt into it. What am I doing wrong? Rachel x

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