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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Theresa says
I just made this bread. The flavor is spot on! However, my dough rose up so high and then it's stuck to my towel so I had to pull it off and the middle fell. The next time, I will put a piece of oiled wax paper under my towel. It is very delicious! I am so happy I tried it!
★★★★★
EmilyKrill says
So glad you like the bread! Thanks for the oiled wax paper trick.
Catharine Shepard says
So looking forward to making this bread! But, are the calories listed correct?? One serving is one slice and that serving is 280 calories???
EmilyKrill says
I'm afraid so. Almond flour, vital wheat gluten and flaxseed meal have more calories than regular all purpose flour. The bread also has a good amount of olive oil, which also ups the calories as well.
camilla lassiter says
I'm definitely trying this out after reading the reviews! I wonder if I could make this in my bread machine? has anyone else tried too?
EmilyKrill says
Other people have asked this question too, but I just don't know. I don't have a bread machine to experiment with. My advice is to stick with the directions as written, though. These specialty ingredients are quite expensive, so it's pretty heartbreaking when you experiment with a low carb bread recipe and it doesn't work out. I say this from experience.
Ruth says
I just made this for the second time, and I love it! Since I've been low-carb (3 years now) I've really missed being able to just bring sandwiches to work, so this recipe is really a game changer. Thanks so much!
★★★★★
EmilyKrill says
That's great! Thanks so much for letting me know that you like the bread. I make it all the time too.
Beverly says
Followed the recipe exactly and it turned out perfect. Great rise. To look at the bread you wouldn't guess it was made with almond flour. The texture is a bit chewy but we got used to that right away. I made toast, sandwiches without toasting, french toast - they were all delicious. I have to be careful and not make it too often because I could eat the whole loaf by myself. My chef's hat is off to you. Beautifully done. Thank you!
★★★★★
EmilyKrill says
So glad you like the bread. I’ve never tried using it to make French Toast. Thanks for the idea!
Van Dyke Arlene says
Finally made this today. I've been craving a grilled cheese sandwich forever and this bread is really delicious. Did the bowl this time but will try a loaf pan next time. Thanks for a lovely and delicious experience, used to make bread all the time but since keto (3 years) this is the first yeast bread. Wish I could show a picture.
EmilyKrill says
Thanks so much for letting me know that you like the bread! I wish you could leave a picture too. I'd love to see it.
Karen Baldwin-Porter says
I have never been able to stay keto for very long because I miss my bread so much I fall off the wagon. Other keto breads are no substitute for the real thing. This bread is so good, I would eat it if I wasn't on a keto diet. It is easy to make and tastes so good. I'm down 16 lbs so far and don't see any reason to ever fall off the wagon again. Thank you so much for this recipe.
★★★★★
EmilyKrill says
Wow, 16 pounds is great! So glad the bread is keeping you on the wagon. Keep up the good work! Thanks so much for the nice comment.
Jason says
Awesome recipe! I found this yesterday and the loaf came out beautifully (abet with a half inch dip in the middle from me not punching it out enough) using a 1/4 cup less water to keep it sticky. Perfect for what I was looking for, firm/chewy but not to gritty like some recipes have turned out.
I have a sourdough starter for making regular bread for my wife/daughter. I was thinking about swapping the 1/2 cup water/yeast/sugar proofing solution for starter, possibly up to a cup starter and take out some of the additional water. Have you ever made this with starter rather than dry yeast?
★★★★★
EmilyKrill says
Oh, interesting idea. I have never used a starter before, not even when I wasn't doing low carb. So I have absolutely no advice to give you, but please, please check back in, if you do try it and let me know how it goes!
Angel says
This is fantastic!! I got it right the first time and it’s so delicious!! Thank you, thank you for sharing the recipe!! 😍
★★★★★
EmilyKrill says
Great! Thanks so much for letting me know that you liked it. You might like my yeast bread pizza crust, that uses a very similar dough. https://www.resolutioneats.com/blog/yeast-dough-pizza-crust/
Angel says
Awesome! I’ll check it out!! 😊
amanda says
literally the best keto bread recipe, I’ll probably increase the flour a bit and reduce the gluten just for my preference and I’ll add some monk fruit erythritol cuz it tasted more like sourdough bread. I’ll maybe add soy milk too? I’ll update when i make the next one
★★★★★
EmilyKrill says
Great, let me know how those changes to the recipe work out. I like adding erythritol too. It tastes more like the homemade sandwich bread than my grandmother used to make. Thanks for letting me know that you like the recipe.