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.
If you like this bread then you might like my Keto Lupin Bread recipe with yeast.
Kathy says
Please explain how you are figuring the carb content. What I see is you have 2 cups of gluten, which equals 96 carbs just for that. Divide that by 12 and you have 8 carbs per slice just for the gluten. How did you come to your carb count. What am I missing here?
EmilyKrill says
You are missing the fact that 1/4 of a cup of vital wheat gluten actually has 3g net carbs. And 3 times 8 is 24, not 96. https://thrivemarket.com/p/bobs-red-mill-vital-wheat-gluten
Kathy says
I think I just answered my own question. LOL. Apparently, not all gluten is made equally. Anthony's and King Arthurs only have 32 in 2 cups, which makes 2.6 per slice. Much better.
Kathy says
So Bob's Red Mill is even less. Great to know. Thank you!! I was so looking forward to making this until I saw the carb contents on the gluten. Back to the store!
EmilyKrill says
That's great. Calculating nutritional info is difficult because there is so much variation between products. And the harder part is that there is so much variation in what food tracking apps report for everything. For example, I just looked up the carbs for one large egg. One entry is .4g, but another one is 1g and another is 0g. I know that the real amount is .4g, but that is only because I've been a diabetic for 20 years and have had to figure out the carb count for every meal that I ate!
Patricia Desnoyers says
Hi, I would like to give your recipe a try but I have a question...would it be possible to use coconut flour instead of flaxseed meal...my niece is following the Keto diet and has bought a Keto loaf, which she loves, made with all the same ingredients except the flaxseed, which she doesn’t like....she was hoping I could bake her a couple of loaves before my vacation is over.
EmilyKrill says
I wouldn’t use coconut flour. But you can swap the flax seed meal for more almond flour. So skip the flax seed and increase the almond flour to 2 1/2 cups and you should be good.
Teresa Miller says
I have made this twice and it tastes great, but my bread always falls once I start to bake it, do you have any idea why?
EmilyKrill says
Glad you like the bread. Making low carb bread is so much harder to do than making regular white flour bread. With a normal bread dough, you let it rise, then punch the air out, reshape it and let it rise a second time. Unfortunately, I’ve never gotten my low carb bread to do the second rise. So for this recipe, I just let it rise once, then bake it. In my experience, this makes for the best rise, but it does sink some when it bakes as some of the excess air escapes.
Grace yaremko says
I made this today with some changes and it turned out great. I used 1 1/2 cups almond flour and 1/2 cup of coconut flour and made a mixture of 1 3/4 water by adding an egg to the water mixture. It resulted in a great texture. I also did a double rise. I have smaller loaf pans, so it made 2 loafs instead of one. They are light and no cave in at the top.
EmilyKrill says
That's great. Thanks for letting me know.
Katie Franklin says
I made this exactly to the recipe except I let it rise only once in a glass square casserole dish. I baked it in the same dish and it turned out beautiful. The slices are perfect for sandwiches. Thank you for sharing this recipe. It’s the best Keto Bread recipe I have made so far. I was happy to find a recipe that didn’t use eggs in it.
EmilyKrill says
Great! Thanks for letting me know that it worked in a square casserole dish. I'll give that a try next time.
Zelma says
Amazing bread! Sturdy enough for sandwiches, when toasted the crust is nice and crunchy . Now I can have bread with my bacon and eggs. Also, someone thought it was too oily; there’s an oily residue you don’t have with regular bread, but not enough to soak a dish towel. Gonna slice and freeze half the loaf. I’m going to make buns for burgers today . This is a great recipe! Been low carbing for years and missed bread so much!! Thank you for sharing:)
EmilyKrill says
Sure thing! So happy you've got a breakfast bread now. Dipping bread into drippy eggs is the best.
Colette FNU says
OMG! I just made this bread and it’s so so delicious! I used every item as stated in the recipe but I made 12 buns as to the 12 slices and baked them in a cookie sheet, I didn’t have the loaf size pan to use
Immediately it came out of the oven, we tasted it with butter and it was heavenly
Thank you so much for sharing this recipe, my family is enjoying it and I will make a double or triple of the recipe
EmilyKrill says
Great! So glad your family liked the bread. I actually wouldn't recommend a loaf pan, so it's just as well. A large metal or glass bowl is actually the best form for this bread dough. Thanks for the tip about making it into rolls!
Audrey says
Why would you not use a loaf pan? If a square casserole dish worked, could you not try loaf pans and make 2 or 3 bread loaves?
EmilyKrill says
I've made this bread a couple times in a loaf pan and I didn't love the shape. It tended to sink down in the middle as the air escaped. Other commenters have had good results in loaf pans and square casserole dishes, so I know it's doable. But I don't want to recommend using a loaf pan until I've had a chance to test it out more.
Rina says
Hi! Can this recipe replace a traditional, soft and chewy dough that can be formed into smaller pieces and stuffed with ground beef or cheese and then individually baked? I’m looking to replace and old fashioned “stuffed dough” (almost similar to baked empanadas) recipe for a low carb one.
EmilyKrill says
Yes, you can use this bread like you would any other bread. I recommend using my sandwich bread recipe though, because it’s lighter like white bread. https://www.resolutioneats.com/blog/low-carb-yeast-leavened-sandwich-bread/
This dough won’t work for empanadas though. It’s not going to stretch out like a sigh made from white flour.
Adriana Gutierrez says
When made into 12 buns were they the proper size for hamburgers? Did you allow them to rise a second time?
EmilyKrill says
I have have not experimented in making this dough into hamburger buns, so I'm not sure how they would turn out. I think you saw the link to another recipe for Yeast Bread Dinner Rolls, but that is a whole different recipe that uses the Carbquik baking mix. I would not recommend enlarging those dinner rolls to make hamburger buns. But I do have a recipe for psysllium husk hamburger buns that you might want to try instead. There is a recipe for them along with a recipe for Sloppy Joes. https://www.resolutioneats.com/blog/low-carb-keto-sloppy-joes Sorry for the confusion!
Colette FNU says
The 12 rolls were the size of hamburger buns and I let it rise twice
EmilyKrill says
Thanks so much for checking back in and letting me know!
Olivia says
Can I substitute both Flaxseed meal and almond flour to coconut flour? Of course, will change the ratio/gm to substitute.
EmilyKrill says
No, I don't recommend using coconut flour in place of almond flour. The difference in volume between the two is too great. (For every 1 cup almond flour, you'd use 1/4 cup coconut flour.) I've never used coconut flour in a yeast bread, and I haven't heard of anyone else trying it. But Aaron at Fat For Weight Loss makes a good coconut flour bread that you could try instead.
https://www.fatforweightloss.com.au/recipe/keto-coconut-bread/
Christina says
I just want to thank you for this recipe! It is so delicious, and even my carb-eating boyfriend was amazed at how much it tasted like traditional wheat bread. I baked it in a loaf pan and was able to get a lot more slices out of it (about 20) and it got a beautiful oven spring. I will be making this every week until the end of time! Thank you again!!
EmilyKrill says
Ha, you're welcome. Thanks for making my day!
Audrey says
Did you just use 1 loaf pan, or more? Also, did you have to adjust the baking time?
rattus says
How did you arrive at the 5g carbs/slice? I believe all the sugar will be metabolized by the yeast, and the alcohol byproduct will evaporate during baking.
EmilyKrill says
Yes, that’s correct. The carbs come from the yeast, almond flour, vital wheat gluten and flaxseed meal.
Suzanne says
Can you add swerve as sugar or does it have to be real sugar?
EmilyKrill says
It needs to be real sugar or honey so it will feed the yeast.