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.
Update:
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.
📋 Recipe
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
Ingredients
- 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
Instructions
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.
Notes
* 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.
Nutrition
- 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.
Specialty Ingredients
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Nina says
I tried this recipe and I liked the results, my only problem is 6 tablespoons of olive oil. Why do we need so much oil in this recipe? My kitchen towel I was using to wrap the loaf was practically soaked in oil...
EmilyKrill says
Glad you like the bread. The amount of oil is just what’s worked best for me. You could try using less, like 1/4 cup and see how that goes. If you do try it, please check back in an let me know what you think of it.
Becky says
Hi Emily...I have this dough rising at the moment! I was wondering if you have tried making rolls with the dough after the 1st rise and freezing to bake later?
EmilyKrill says
You know, it has never occurred to me to try freezing the dough and baking it later. I have very grave reservations about it though. This low carb dough is extremely fussy and I don't think it could handle the process of freezing and thawing. It barely rises as it is, so I wouldn't try freezing it and baking it later. And I've never tried using this dough for rolls, but I'm sure it would work. Let me know if you try making rolls. I have another yeast bread dough that makes rolls. Here's that one:
https://www.resolutioneats.com/blog/real-low-carb-yeast-bread-dinner-rolls/
Becky says
I think I will try a few with this batch. I will let you know how they turn out.
Becky says
I spooned some of the dough into a 6 cup muffin pan and baked it. I was going to par-bake then freeze but decided against freezing them. Thank you for this recipe... The bread was awesome!
EmilyKrill says
No problem! So glad you liked it.
Mary Beth says
Hi Emily, I made this bread yesterday and it was scrummy! I had made Greek yogurt the day before and used the whey I strained off in place of the water. I also used my InstantPot for the rise. I didn't get as more rise out of the dough as I hoped for, but the flavor was excellent. Thank you for all of your great recipes.
★★★★★
EmilyKrill says
I'm so glad you liked the bread! And you are right, you don't get a lot of rise out of the dough. It's because the ingredients are so much heavier than bread made with white flour. But I'm very relieved that "scrummy" means good. I read it as "crummy" at first and was worried!
Yash says
Fantastic recepie. Although we don't eat bread regularly in india I was missing the occasional bread. I made it with half the ingredients and it did rise well. Tasted good too. I have tried several keto breads and I just think I don't like the taste of flax seeds. Can I substitute it with something else? . Will definitely make it again
Thanks for the lovely recepie
★★★★★
EmilyKrill says
Thanks! So glad you like it. And yes you can substitute almond flour for the flaxseed.
GAfromCA says
Yash - have you tried Golden Flax Seeds? I find the taste much milder than the dark brown flax.
EmilyKrill says
You know I haven't. Do they make a ground meal of them, like brown flaxseed, or are they still whole seeds?
Brewster says
Hi, made this today and far better than any keto bread Iv'e tried.
However mine didn't rise much at all. A bit to do with getting acquainted with a new stove.
Hope you have tried in a loaf pan, how did it go?
If not could you give me a detailed response to why the loaf wouldn't work in a loaf pan?
★★★★★
EmilyKrill says
Here's how to make the bread in a loaf pan:
Add the dough to a bowl for the first rise, 1 hour. Punch down the dough to get some of the air out and then shape the loaf and put it into a greased loaf pan. Allow to rise again for 40 minutes and then bake.
PJ says
Just made this for the first time and it's DELICIOUS!!!! Can't wait to try it toasted tomorrow morning to eat with my fried eggs! Love to dunk my toast in the runny yolks. I live at 7000 feet above sea level and I didn't make any adjustments. Made it in a metal bowl since I don't have a glass one. It turned out perfect! Have you tried making it in a loaf pan? It would be nice to have a better shape for making sandwiches.
★★★★★
EmilyKrill says
I'm so glad you like the bread! It's one of my favorite recipes. But no, I actually have not tried it in a loaf pan. When you use almond flour, it's so hard to get the bread to rise properly. That's why I used a bowl to give the bread a little more volume and height. I do plan to try it out in a loaf pan soon though. But if you do it first, check back in!
Dorothy McDowell says
Have you ever tried this with Lupin flour? If I was to try that would I substitute the Lupin for flax seed?
EmilyKrill says
I haven't experimented with Lupin flour very much at all, so I don't want to be giving out advice about it. I do know that you can use Lupin as a substitute for white flour to add protein to baked goods. If you do give it a try, I would swap out a 1/4 - 1/2 cup of the almond flour. But I really and truly have no idea, so take this advice with a grain of salt. If you do try using Lupin, then let me know how it works out. Good luck!
Reita says
I am following this to a tee and find that it's more a batter than a dough...is that right? I added a hit more gluten but still battery than doughy. Its rising and I hope itll work bc what I munched off my fingertips was delish...
EmilyKrill says
It's going to be a wet dough, but it shouldn't be a batter. Try kneading in almond flour until it becomes more dough-like. You need to be able to knead the bread, even though it will stick to the countertop a little bit. Good luck!
Bev says
This bread is truly delicious. I love the crust and the chewy interior. I feels so rustic and is also beautiful to look at. Thanks for cracking that nut for us.
★★★★★
EmilyKrill says
My pleasure! So glad you like it.
Chuck says
Can i use an egg instead of the flaxseed? Or what else can i substitute for the flaxceed meal?
EmilyKrill says
You can substitute almond flour for the flaxseed meal.
Chelsey Devauld says
Hey! You changed the recipe... I think lol. Got this one in the oven. Already can tell it's way more gluten-y. Can't wait to try!
EmilyKrill says
You got me. I did change the recipe. Hope you like the new one more!