This Keto Yeast Bread recipe has only 5g net carbs per slice. And I can guarantee that it’s the best low carb bread you will ever eat. No question.
Greetings internet friends.
I have a confession to make. Do you see that picture of a round boule of bread with an artfully arranged napkin? Well, that napkin is hiding the hunk of bread that I cut off as so as it came out of the oven. And you know what?
I’m not sorry. In fact I’d do it again.
So I’m going to share this Keto Yeast Bread recipe, but first I want to take a moment to crow about it a little bit.
I went to great lengths to come up with this recipe. I tried out every low carb yeast bread recipe that I could find online. But each one failed in some way. Most just didn’t rise, but several did rise but ended up as heavy as a brick. Literally, you could build a wall with these loaves of bread. I felt like a bread baking failure.
Ultimately, this Keto Yeast Bread recipe was born from all my failures.
I blended together a few recipes, swapped out some low carb ingredients, and before I knew it, I had a loaf of bread that I could brag about. This very bread you are looking at. The one with the chunk cut out of it.
The recipe I am about to share is a real yeast bread with a lovely crust and an elastic and chewy center.
This bread is truly a thing of beauty. And each slice has just 5g net carbs, so you can afford to eat a slice or two and stay on your low carb diet. Make it into sandwiches, why don't you?
After all this time on a low carb diet, you deserve a nice sammy.
Now THE SECRET TO GOOD BREAD IS GLUTEN.
Low carb flours don’t have it, so that’s why it’s so hard to get a truly satisfying low carb loaf of bread. Almond and coconut flour loaves just don’t have the bounce or the chew that you get with regular bread. They make a poor man's yeast bread, at best.
SO HOW DO YOU MAKE A CHEWY KETO YEAST BREAD WITH GLUTEN?
To fix this problem, this Keto Yeast Bread recipe uses vital wheat gluten to compensate for the lack of gluten in almond flour. Problem solved. Soon you'll have a crusty, chewy loaf of low carb bread with a negligible amount of carbohydrates.
All of which is to say...my husband and I may have eaten half a loaf of this bread today.
And we’d do it again in a heartbeat.
Many of you have asked if this bread could be made in a loaf pan. Well, good news. I had a chance to go back and work on the recipe today and was able to reconfigure the recipe to work in a loaf pan. Instructions are in the Notes section of the recipe.Print
Keto Yeast Bread
This recipe is for a real Keto Yeast Bread with only 5g net carbs per slice. It's the best low carb bread you will ever eat.
- Prep Time: 80
- Cook Time: 45
- Total Time: 2 hours 5 minutes
- Yield: 12 slices 1x
- Category: Bread
- Method: Baked
- Cuisine: American
- Diet: Diabetic
- 2 ¼ cup warm (like bath water) water, divided
- 2 teaspoons sugar*
- 2 envelopes (4 ½ teaspoons) active dry yeast
- 2 cups vital wheat gluten
- 2 cups almond flour
- ½ cup flaxseed meal, ground in a blender for 2 minutes
- 1 teaspoon salt
- 3 teaspoons baking powder
- 6 tablespoons olive oil
- ½ tablespoon butter, melted
Step 1. Liberally grease a 10-inch wide glass or metal bowl with butter.
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. Sift the dry ingredients through a sifter or a sieve.
Step 4. Add remaining 1 ¾ cup water and olive oil to the frothy yeast mixture and stir to combine.
Step 5. Slowly add the dry ingredients to the wet and stir with a wooden spoon or the paddle attachment of a stand mixer 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 with your hands or the dough hook of a stand mixer for 3 minutes. Do not over knead.
Step 7. Form the dough into a ball and place it in the greased bowl.
Step 8. 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. Remove from the oven.
Step 9. Preheat the oven to 350 degrees F and melt the butter in a small bowl in the microwave. Brush the butter over the top of the dough.
Step 10. Place the bowl in the oven and bake for 35-45 minutes until the internal temperature reaches 190-200 degrees F. The closer to 200 degrees that you get, the thicker the crust.
Step 11. Cool in the bowl for 10 minutes. Then place a large cutting board over the bowl. Invert the bowl to release the bread.
Step 12. Cool completely before cutting.
* The sugar is converted to alcohol and carbon dioxide in the fermentation process, so the carbohydrates are canceled out.
TO MAKE THIS BREAD IN A LOAF PAN:
Follow steps 1 through 8. Then take the risen bread dough out of the oven and place it on the counter. Use your fist to punch the air out of the dough, 3-4 times. Roll the dough into a loaf shape and place it in a greased loaf pan. Allow to rise for 45 more minutes. Then resume the recipe for steps 9-12.
- Serving Size: 1 slice
- Calories: 280
- Fat: 19
- Carbohydrates: 9
- Fiber: 4
- Protein: 21
Keywords: Low Carb Yeast Bread, Keto Yeast Bread, Low Carb Farmer's Bread, Keto Farmer's Bread
If you like this bread then you might like my Keto Lupin Bread recipe with yeast.
Rob S says
My second attempt at making bread, It turned out great. I did mine in a loaf pan and I added about 3/4 cup of chopped walnuts and pecans. I have no idea what that did to the carb count, but I really enjoyed the results!
Any suggestions on storage would be appreciated.
Looking for a dinner roll recipe for my Keto Easter Dinner Menu!
This bread sounds fantastic! Do you think I could make rolls out of it?
Emily Krill says
I think that rolls would come out very flat with this dough. But here is a recipe for rolls from my site. https://www.resolutioneats.com/blog/keto-dinner-rolls/
Joe Shapiro says
I've been thinking about making a recipe just like this - with gluten added to non-carb flours - and then Google served up your recipe. Very interesting! Haven't tried it yet but I do have a question or two.
Main curiosity: I did some calculations and come up with about 35% gluten in the flour made by combining the dry ingredients in the recipe. This is compared to about 14% in bread flour. Why do you need this much? Have you tried it closer to 14%? If so what happened?
Emily Krill says
You need more gluten because almond flour is heavier than wheat flour. It would be very difficult to get it to rise with less gluten.
Emily, I just wanted to let you know how this bread came out baked in a cast iron pot, it turned out great. The center did deflate some but it still was just fine.
I used a 5 quart cast iron pot and followed your recipe,
Thank you again,
Emily Krill says
Thanks so much for checking back in!
Your keto yeast bread is the best. I make it at least once a week. What I wanted to know is have you ever made it in a cast iron pot? If I wanted to try it in a cast iron pot would you know what temperature I would bake it at and how long. Also if I use the cast iron pot would I cover the bread and for how long? The glass bowl works, but I do have the center fall after baking but the bread still tastes great and is cooked through. I want to thank you very much for your recipe, my family loves it.
Emily Krill says
Oh, thank you! I'm afraid that I have never experimented with a cast iron pot, but my guess is that it would behave like the glass bowl that you are currently using. I never change the cook time or temp if I am using a glass versus a metal bowl. I don't think you'd need the lid. I have baked focaccia in a cast-iron skillet, and that worked very well. The recipe is very similar to this yeast bread recipe, except it uses lupin flour. It might be another bread that your family would like. https://www.resolutioneats.com/blog/keto-focaccia/
Thank you, I will try it in the cast iron pot and let you know.
Shelley Hakonson says
Best low carb bread I've ever had. Thank you for a wonderful recipe! it will be my go to.
Emily Krill says
Yay! Thanks for letting me know!
Man, this bread is absolutely the best keto bread I have ever made. Emily you are seriously talented!! I made this after falling in love with the rustic Italian loaf but wanted something just a bit larger to last me throughout the week. This rose so well and is super pillowy chewy just like real bread, but toasted up fantastically in a pan giving the perfect crunch to my pbj. Ahhhh. I followed the directions but my oven only presets to 135 so I had it there to start, then turned it off for the remainder of the proofing time. Punched it down 4 times and formed it into an Emile Henry ceramic loaf pan. Just the most gorgeous rise and bake. Thank you so much!
Yay! So glad you like the recipe.
This is high carb bread. One slice is 14g of net carbs.
Almond flour alone is 152g of net carbs for 2 cups.
I knew it was too good to be true!!
That isn't true. The carbs in each slice of bread are 9g and the fiber is 4g so the total net carbs is 5g. When you are on a low carb diet, you subtract the fiber from the carbs to get the net carb count. This is because you don't digest the fiber. For more info: https://www.medicalnewstoday.com/articles/326457