Keto Italian Yeast Bread

a top down view of sliced Keto Italian Bread with butter

5 from 6 reviews

This recipe for low carb rustic Italian bread is a real yeast bread with a soft chewy inside and a nice thick crust.


Units Scale
  • 1 cup plus 2 tablespoons warm water, divided
  • 1 teaspoon sugar*
  • 1 envelope active dry yeast
  • 1 cup vital wheat gluten
  • 1 cup almond flour
  • 1/4 cup flaxseed meal
  • 3/4 teaspoon salt
  • 1 1/2 teaspoon baking powder
  • 3 tablespoons extra virgin olive oil
  • 1/2 tablespoon butter, melted


Step 1.  In a small bowl, mix together 1/2 cup warm (like bath water) water, sugar, and yeast until dissolved.  Cover the bowl and allow to sit until frothy, about 10 minutes.

Step 2.  In a large bowl, mix together the remaining dry ingredients.

Step 3.  Add yeast mixture, remaining 1/2 cup plus 2 tablespoons water and olive oil to the dry ingredients and mix well with the paddle attachment of a stand mixer or a wooden spoon.

Step 4.  Knead the dough for 3 minutes until it’s well combined.  Use the dough hook of a stand mixer or your hands.  Don’t over knead.

Step 5.  Form the dough into an oval shape on a greased cookie sheet.  Put the dough in a warm dry place and allow it to rise for 1 hour.  

Step 6.  Preheat the oven to 350 degrees F and melt the butter in the microwave.

Step 7.  Brush the top of the loaf with melted butter.  Bake for 35-45 minutes until the crust is browned and the bread makes a hollow sound when you tap the bottom.  The internal temperature should be between 190-200 degrees F.  Check by inserting an instant-read thermometer into the side of the bread loaf.  The closer to 200 degrees it gets, the crustier the bread.

Step 8.  Allow to cool for 1 hour before cutting.  


*The sugar will be converted to alcohol and carbon dioxide in the fermentation process so the carbohydrates are canceled out. The sugar has been left out of the nutritional info.


Keywords: Low Carb Yeast Bread, Low Carb Italian Bread, Low Carb Italian Yeast Bread