This Keto Raisin Bread recipe is a real yeast bread with only 4g net carbs per slice. It's a low carb take on a classic comfort food.
"Pepperidge Farm remembers."
I've been thinking about those old Pepperidge Farm commercials as I made today's recipe for Keto Raisin Bread. Their's is the only raisin bread I've ever eaten. And I was actually able to find one of their old commercials on Youtube. (Video below)
But the Keto Raisin Bread we're going to make today is a little bit different.
It's a low carb yeast bread that's made from almond flour, coconut flour, flaxseed meal and vital wheat gluten. And because it's a real yeast bread, it's going to take about 3 hours to make. But it'll be worth it.
As you probably know, raisins are off limits on a low carb diet.
As you probably know, raisins are off limits on a low carb diet.But luckily, unsweetened dried cranberries are not. So I used them in place of the raisins, after plumping them up in a mixture of water and sugar-free sweetener. I learned this trick from my blogger friend Aunt Rocky. And I based the bread dough on a wonderful low carb bread that I found on Lowcarb-ology.
Now, you might have noticed the inclusion of the sugar in this recipe.
But fear not. The sugar is converted to alcohol and carbon dioxide in the fermentation process, and the carbohydrates are canceled out. So the whole shebang clocks in at just 4g net carbs per slice.
It's a wonderfully dense dessert bread that you'll want to make over and over again.
📋 Recipe
Keto Raisin Bread
This Keto Raisin Bread recipe is a real yeast bread with only 4g net carbs per slice. It's a low carb take on a classic comfort food.
- Prep Time: 120
- Cook Time: 55
- Total Time: 2 hours 55 minutes
- Yield: 12 slices 1x
- Category: Bread
- Cuisine: American
- Diet: Diabetic
Ingredients
Craisins:
- ½ cup unsweetened dried cranberries
- ½ cup water
- ¼ cup Swerve Granular
Bread dough:
- 1 ¼ cups warm water (like bath water)
- 1 ½ tablespoons active dry yeast
- 1 teaspoon sugar*
- 1 teaspoon apple cider vinegar
- 3 tablespoons butter, melted
- 1 cup vital wheat gluten
- ½ cup coconut flour
- ¼ cup flaxseed meal
- 1 cup almond flour
- 1 teaspoon baking powder
- 1 teaspoon salt
Filling:
- ⅓ cup Swerve Brown
- 2 tablespoons cinnamon
- 3 tablespoons butter, melted
Instructions
Step 1. Add dried cranberries, water, and sweetener to a medium-sized microwave-safe bowl and microwave for 4 minutes. Give it a stir and then set aside to plump.
Step 2. In a large bowl, sprinkle yeast over warm water (like bath water), then sprinkle the sugar over the yeast. Cover, and wait ten minutes for the yeast to ferment and become frothy/bubbly over the water and sugar.
Step 3. Blend vital wheat gluten, almond flour, coconut flour, and flaxseed meal in a medium bowl.
Step 4. Use a stand mixer with a paddle attachment or a wooden spoon to stir 1 ½ cups of the flour mixture into the yeast mixture.
Step 5. Stir for 1 minute.
Step 6. Let stand for 10 minutes.
Step 7. Mix the salt and baking powder into the flour mixture.
Step 8. Stir the vinegar into the melted butter.
Step 9. Stir the butter mixture into the dough until the liquid is absorbed.
Step 10. Slowly mix in the remaining flour mixture. It will be very dry.
Step 11. Add the cranberries and remaining liquid to the dough and use your hands to blend them into the dough.
Step 12. Cover the dough and let it rest for 10 minutes.
Step 13. Either use a stand mixer with a dough hook attachment or turn the dough out onto a lightly almond floured surface and knead by hand for 10 minutes. If the dough is too dry to hold together, then you can add a little more water until it is kneadable.
Step 14. Grease a large bowl with butter. Form the dough into a ball and add it to the greased bowl. Flip it so that it is buttered on both sides. Cover the bowl with plastic wrap.
Step 15. Move the oven racks to the middle and bottom positions. Put a casserole pan on the lower rack. Fill the pan with boiling water and add the bread dough to the middle rack of the oven. Quickly close the oven door. As long as you open and close the oven quickly, you can use this warm oven for both bread rises.
Step 16. Allow to rise until it is about ¼ larger (1-2 hours). This bread is not going to rise a whole lot. That's ok.
Step 17. Roll the dough out into a rectangle that is 8 inches by 12 inches.
Step 18. Mix together the filling of melted butter, brown sugar substitute, and cinnamon. Spread the mixture over the entire surface of the dough from edge to edge. Tightly roll the dough so that is 8 inches long by 4 inches wide. Place the dough into a greased 8 ½ by 4 ½ inch loaf pan, with the seam on the bottom.
Step 19. Let rise for 40 minutes in the warm oven. It will only rise a small amount.
Step 20. Preheat oven to 350 degrees F. Brush the top of the loaf with melted butter.
Step 21. Bake for 50-55 minutes until nicely browned. Use an instant-read thermometer to check that the insides are between 190-200 degrees F. If it's not up to temp, then continue baking until it is.
Step 22. Cool the bread in the pan for 10 minutes.
Step 23. Slide the loaf out onto a wire drying rack and cool completely before cutting.
Notes
* The sugar is converted to alcohol and carbon dioxide in the fermentation process, so the carbohydrates are cancelled out.
Nutrition
- Serving Size: 1 slice
- Calories: 200
- Fat: 12
- Carbohydrates: 9
- Fiber: 5
- Protein: 11
Keywords: Low Carb Cinnamon Raisin Bread, Sugar-Free Cinnamon Raisin Bread
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Mark says
One question, when you put the dough into the warm oven to raise, what temperature is a warm oven, before turning it up to 350f (180c) degrees. It is hard watching everyone eating carbs because of T2 diabetes. I am learning to cook again. Thanks for the recipes.
Emily Krill says
Hi! Always happy to help a fellow diabetic. To heat the oven, turn it to the lowest temp and wait for it to reach 110 degrees F. Turn off the oven and pop in the dough to proof.
DeeAnn says
I love that you shared this wonderful recipe. Do you think this recipe would work in a bread machine?
EmilyKrill says
Honestly, I have never owned a bread machine, so I shouldn't even guess the answer. There is a step in this recipe where you roll the dough out and add the cinnamon and dried fruit, so that is something you couldn't do with a bread maker. I'd make the recipe as written if I were you.
Beverly says
Congratulations on creating a satisfying Raisin Bread substitute. You are a creative genius! I love reading all of your recipes and especially enjoy your blog thoughts and humorous video links.
★★★★★
EmilyKrill says
Aw, thanks!
Carmella says
Ya know, you never really realize what you miss until you can't have it. My mom had cinnamon raisin bagels the other day and they just looked and smelled so good! Will definitely have to try this bread, yum
★★★★★
EmilyKrill says
Oh I know. I am always getting jealous of what everybody else is eating. But luckily there are low carb options. They just take a little longer to make.
Roxana (Aunt Rocky) says
Thanks for the shout-out, Emily. I can't wait to try this toasted and dripping with butter! YUMMMM.
EmilyKrill says
Thanks for the great tip.
Cookilicious says
I can almost get the aroma of this cinnamon bread...looks great!
EmilyKrill says
Thanks! Fresh bread smell is the best.
Lisa Bryan says
Love that this is in a swirl loaf! I'm totally craving cinnamon raising bread now!
★★★★★
Farwin | Love & other Spices says
I need a slice of that bread, warm and buttered! looks so delicious!
★★★★★
EmilyKrill says
Thanks!
Jill says
Looks like a great recipe. I always liked the Pepperidge Farm cinnamon raisin bread too!
★★★★★
EmilyKrill says
I know. Pepperidge Farm is the best.
Cindy Gordon says
I love how easy and delicious this cinnamon bread recipe is! Thanks for creating such a gem for this non baker!
EmilyKrill says
No problem!