Nut flours are more suited to quick, yeast-free breads, such as the recipe you posted, rather than yeast-based bread machine fare.
They possess no gluten framework to collect the gas being expelled from the yeast. Even if you combine nut flours with gluten flour, the elevated proportions of fat and fiber in the nuts hinder gluten development.
Low carb bread machine bread definitely IS worth the hassle, but in order to produce a decent product, you'll need some specialty ingredients.
I've played a part in the development of a few lc breads, including hamburger rolls and a NY style thin pizza crust. The ingredients showing the most promise these days are:
Carbalose flour (a commercial lc flour sub)
Resistant wheat starch - wheat starch modified by enzymes to act like fiber in the body
Wheat protein isolate - almost pure gluten. WPI comes in two forms 5000 and 8000. The 5000 make breads with better volume.
Lisa, you're maintaining correct? If you have a little leeway in your carb allotment, you could probably forgo most of these ingredients and play around with carbier options such as oat and whole wheat flours. The one ingredient I wouldn't pass over, though, is the WPI 5000. Vital wheat gluten is a popular ingredient for adding strength to weaker flours like whole wheat, oat and rye, but, from the experimentation that I've done, WPI is far better at achieving volume. VWG is great for chewiness, but for an open/airy crumb, WPI 5000 is ideal. Denseness is one of the more predominant ailments in the home lc breadmaking world.
