This is the best low carb loaf of bread that you can make. It's a Keto Lupin Flour Bread with only 5g net carbs per slice. Pure sandwich gold.
Greetings low carb bread lovers.
When people talk about foods they miss on a low carb diet, the first thing they always say is bread. It's the "staff of Life" after all.
And once you give it up, you realize how much you relied on it.
The easiest thing in the world to eat is a sandwich, but can you just grab a loaf of sandwich bread from the grocery store when you are on a low carb diet? Not so much.
And yes, I know that there are low carb alternatives.
There is cloud bread. You can make bread from psyllium husk powder and almond flour and coconut flour. But they can’t touch regular old white bread because they lack the yeast to rise them and the gluten to give them elasticity and a nice good chew. And as for store-bought Keto bread, it can just talk to the hand (because the face don't understand.)
So for the past few years, I’ve been tinkering around with a recipe for Keto yeast bread.
It's a yeast-leavened low carb bread that uses vital wheat gluten to make up for the lack of gluten in the almond flour. So far I’ve shared recipes for Farmer’s Yeast Bread, Rye Bread, Raisin Bread and Ciabatta.
But today’s recipe for Keto Lupin Flour Bread is the best low carb sandwich bread yet.
It uses Lupin Flour, which is a great low carb, high protein flour made from the lupin bean (more info here). Using this flour lightens the dough which allows it to rise just as high as normal white bread. So it’s every bit as tasty as regular bread you’d buy at the store, but each slice of this low carb yeast bread has just 5g net carbs.
So three cheers for Lupin flour sandwich bread!
It truly is the staff of Life.
Keto Lupin Flour Bread
This is the best low carb loaf of bread that you can make. It's a yeast leavened white bread with only 5g net carbs per slice. Pure sandwich gold.
- Prep Time: 125
- Cook Time: 45
- Total Time: 2 hours 50 minutes
- Yield: 12 slices 1x
- Category: Bread
- Method: Baked
- Cuisine: American
- Diet: Diabetic
Ingredients
- 2 ¼ cups warm (like bath water) water, divided
- 2 teaspoons sugar*
- 2 envelopes (4 ½ teaspoons) active dry yeast
- 2 cups vital wheat gluten
- 1 ½ cups super fine almond flour
- 1 cup Lupin Flour
- 1 teaspoon salt
- 1 tablespoon baking powder
- 6 tablespoons melted butter
- ½ tablespoon melted butter to brush on top
Instructions
Step 1. Liberally grease a large bowl and a standard-sized loaf pan with butter. Melt 6 tablespoons butter in the microwave.
Step 2. Add a ½ cup of warm water to another large bowl and mix in sugar until dissolved. Mix in yeast and cover the bowl with a towel. After 7-10 minutes the mixture should be frothy with small bubbles. If it is not frothy, then the yeast is dead and you need to start over with fresh yeast.
Step 3. As you are waiting for the yeast to proof, mix together all dry ingredients in a large bowl.
Step 4. Add remaining 1 ¾ cup water and 6 tablespoons melted butter to the frothy yeast mixture and stir to combine.
Step 5. Either use a stand mixer with a paddle attachment or a wooden spoon to mix the dough together. Slowly add the dry ingredients to the wet until fully combined.
Step 6. The dough should be sticky and rather wet. If it is too dry to knead, then add a little bit more water. Knead the dough for 6 minutes with your hands or a dough hook on the stand mixer.
Step 7. Form the dough into a ball and place it in the greased bowl. Preheat the oven for 2-3 minutes until the temperature reaches 100-110 degrees. Cover the bowl with a towel and place in the warm oven to rise for 1 hour.
Step 8. Punch the air out of the dough and knead a few times.
Step 9. Form the dough into a loaf and place it in the loaf pan.Step 10. Allow the dough to rise for 45 minutes more.
Step 11. Preheat the oven to 350 degrees F and brush the butter over the top of the dough.
Step 12. Bake for 35-45 minutes until the internal temperature reaches 190-200 degrees F.
Step 13. Remove from the oven and place on one of the long sides to cool for 10 minutes. Switch to the other side and cool for 10 minutes more. Release the loaf onto a cooling rack and cool to room temperature before cutting.
Notes
* The sugar is converted to alcohol and carbon dioxide in the fermentation process, so the carbohydrates are canceled out.
Nutrition
- Serving Size: 1 slice
- Calories: 256
- Fat: 14
- Carbohydrates: 11
- Fiber: 6
- Protein: 23
Keywords: Low Carb Sandwich Bread, Keto Sandwich Bread, High Protein Sandwich Bread
Rajesh says
Tried it out today following the exact measurements in the recipe and the results are amazing. The resulting loaf of bread stayed puffed up with a super crunchy top and a soft interior, similar to white bread (bit without all the carbs). It toasted great too with butter and crushed garlic to make a fantastic garlic bread. Thank you for this great recipe.
★★★★★
EmilyKrill says
Yum, garlic bread sounds really good right now. Thanks for the tip.
Tammy says
I really enjoy baking and have had too many failures since adopting a low carb way of eating. Until this recipe! This bread... 👍 ... it smells, tastes and has the texture of real bread ... unlike the offerings of low carb breads in the grocery stores.
The recipe doesn't suggest a particular pan size, so I'm still playing around with pan sizes. Yesterday, I opted for a 6 cup Corning (almost) square casserole dish. It worked perfectly but slices don't fit in the toaster (I know, first world problem!😂) I have 6 cup and 4 cup loaf pans.
Thank you so much! I finally found a bread recipe that is a keeper and homemade bread is back in my life!
★★★★★
EmilyKrill says
Yay! So glad you like the bread. It took me many tries to get it just right. It is meant to fit into a standard size (8-1/2 x 4-1/2 x 2-1/2 inch) loaf pan, but like you figured out, it'll fit in others too. I like to use a large metal or glass bowl to get a nice boulle shaped loaf. Here's what that looks like: https://www.resolutioneats.com/blog/low-carb-yeast-bread/ This is a recipe for a heavier loaf that is more like a wheat bread.
Jamie Way says
Can you leave it in the fridge to slow rise over night to develop the flavors?
EmilyKrill says
I haven’t tried it, but in theory it should work.
angie says
Is that the calories for one slice or the whole loaf
EmilyKrill says
That’s for one slice.
Dale Olstinske says
I’ve no yet made this, just ordered the Lupin flour to try in this and other recipes. Most other Keto bread, yeast recipes say the dough will only rise once before baking. , this is the first I’ve seen with two. Is this because of the Lupin flour, or something else going on?
EmilyKrill says
Yes. The ingredients in Leto yeast breads are so heavy that you usually can only get one rise out of them. But lupin flour is light enough to do two rises.
Mercedes Mesia says
Is one slice really 256 calories?
EmilyKrill says
Yes, almond flour is high in calories.
Hala Salama says
Can I use the bread maker please thanks
EmilyKrill says
I've never used a breadmaker, so I am nervous to say yes. I've had commenters say that it worked though.
DeeDee says
As a veteran baker my opinion is this is a fantastic sandwich bread with plenty of room to add other ingredients. The collapsing issue 1st kneading the recommended time . 2nd Bake fully! 3rd * After removing from oven place bread in pan on its side to cool about 8 to 10 minutes turn and place on the other side about the same time then remove from pan and cool completely before slicing. This will give you a wonderful hightop loaf . Brush with butter AFTER baking (optional)
Both husband and myself agreed that so far this is the best Keto friendly bread recipe, absolutely delicious! Hope this helps
★★★★★
EmilyKrill says
Thanks!
Marina says
What size bread loaf pan should we use? I tried the recipe with my standard aluminum loaf pan (9" x 5") and a good portion spilled over all the way around. :/ I did like the texture of the dough while kneading. Also, the center dropped when I removed it from the oven halfway through to brush with better as per the instructions.
DeeDee says
9x5 should work, your dough should be quite firm. perhaps knead in a bit more flour?
when baking do not open oven and baste, just bake recommended and brush with butter after.
Becca says
I have tried so many low carb breads and this is the best one, by far. Thank you, thank you, thank you! Keep up the good work!
★★★★★
EmilyKrill says
I'll do my level best.
Kristyne says
Hi Emilie, you seem to have finally found the Graal recipe 🙂 A question: does the bread collapse / crush in the middle when it cools? Thanks for your amazing recipes
EmilyKrill says
Unfortunately yes. I've experimented so much with this recipe, but have never gotten it to stay puffed up in the middle. One method I use to get around it is to bake the dough in an oven proof bowl. It retains its shape when you do it that way. Here's a way to use that method (you can use the sandwich bread dough for this recipe). https://www.resolutioneats.com/blog/low-carb-yeast-bread/
Clayda M Nicholas says
Please please let bread cool before shocking it... after the bread is done leave in alone in the oven with the door slightly cracked to let heat escape slowly...this will help alot...no more misshapen bread
★★★★★
EmilyKrill says
Thanks for the tip!
Joy Brothers says
I am gluten free. Can I sub flax meal in for the vital wheat gluten?
Thank you.
EmilyKrill says
No, the bread needs gluten to work.