Sugar-Free Low-Calorie Bread (Diabetic-Friendly)
Description
A soft, fluffy, golden loaf perfect for sandwiches or toast — made without sugar and with minimal calories. This recipe uses whole wheat flour and almond flour for fiber, balanced blood sugar response, and a light texture.
Ingredients
| Ingredient | Amount |
|---|---|
| Warm water (100–110°F / 38–43°C) | 1 cup |
| Instant yeast (no added sugar) | 2 ¼ tsp (1 packet) |
| Olive oil (or avocado oil) | 2 tbsp |
| Egg (or flax egg for vegan) | 1 |
| Whole wheat flour | 1 ½ cups |
| Almond flour | ½ cup |
| Vital wheat gluten (optional, improves rise) | 2 tbsp |
| Salt | ½ tsp |
| Sweetener (erythritol, stevia, or monk fruit) | 1 tbsp (optional, sugar-free) |
Instructions
-
Activate the yeast
In a bowl, combine warm water and yeast. Let it sit for 5–7 minutes until foamy. -
Mix wet ingredients
Add oil, egg, and sweetener to the yeast mixture. Stir well. -
Combine dry ingredients
In a separate bowl, whisk together whole wheat flour, almond flour, salt, and vital wheat gluten. -
Form dough
Gradually add dry ingredients to wet mixture. Knead for 8–10 minutes until smooth and elastic (add a bit more flour if sticky). -
First rise
Cover and let rise in a warm place for 1 hour or until doubled in size. -
Shape loaf
Punch down dough, shape into a loaf, and place into a greased loaf pan. Score the top (as shown in your image). -
Second rise
Cover and let rise again for about 30–40 minutes. -
Bake
Bake at 350°F (175°C) for 25–30 minutes until golden brown. -
Cool
Brush lightly with oil or unsweetened butter for shine, and cool on a wire rack.
Servings
-
Makes 12 slices per loaf.
Nutritional Info (Per Slice) (approximate)
| Nutrient | Amount |
|---|---|
| Calories | 90 kcal |
| Protein | 5 g |
| Carbohydrates | 8 g |
| Fiber | 3 g |
| Fat | 4 g |
| Sugar | 0 g |
| Net Carbs | ~5 g |
Benefits
✅ Diabetic-friendly (low glycemic index)
✅ Sugar-free and low in net carbs
✅ High in fiber for better digestion
✅ Healthy fats for steady energy
✅ No refined flour
Tips
-
For softer bread: Add 2 tbsp Greek yogurt to the dough.
-
For crisp crust: Place a pan of water in the oven while baking.
-
Storage: Keep in an airtight container for 3 days or freeze for 2 months.
-
To make it 100% gluten-free: Substitute wheat flour with oat flour and add 1 tsp xanthan gum.
Q&A
Q: Can I make this without yeast?
A: Yes, replace yeast with 2 tsp baking powder and skip the rise time — but the texture will be more like quick bread.
Q: What sweetener works best?
A: Stevia or erythritol are great options; they add mild sweetness and improve browning without raising blood sugar.
Q: Is it suitable for weight loss?
A: Absolutely — high fiber, low calories, and no sugar make it a great option for calorie control.