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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Tulips says
Dear Emily, my bread just came out the oven and it was perfect! I didn't have a bowl to bake it in, so right after I mixed the dough, I shaped it into two long and narrow loaves , like French baguettes and placed them on a French bread and baguette baking pan, over parchment paper (just didnt want to scrub it later), or I could have used a cookie sheet too . I warmed the oven and let the loaves proof for 1 hour, as in the recipe. The loaves grew beautifully and spongy. I didnot take the air out, didnt touched the loaves at all. After proofing, I took them out from the warm oven, then pre-heated oven to 350 and baked for 45 minutes. The crust is amazing and the bread stretches like real bread and it is moist enough, not dry. And the smell of baked 'real' bread was out of this world. Thanks for sharing, serving freshly baked bread brought joy to a very small family gathering and helped us forget this difficult times.
★★★★★
EmilyKrill says
Thank you so much for letting me know that you liked the bread. It makes me really happy to know that a recipe helped make staying at home a little better.
norma says
This sounds fabulous. I've been doing keto for a month now and I want bread!!!!
If I use a bread machine this should work do you think? I don't think my mixer could handle it and I don't want to use the big mixer for one loaf. I think I will give it a whirl.
Thanks for the recipe.
EmilyKrill says
I have never used a breadmaker, so I am not sure that it will work. But I've had readers write in that it did.
Donna says
This recipe is a game changer. One of the hardest things about staying on track with keto is the depression from realizing you can’t. have. bread. And let’s face it. Forgoing sugar, pasta, rice, bread, crackers, chips AND not going anywhere or being able to visit your friends is a double whammy. This let’s you look forward knowing you can stay on keto and have bread! Glorious bread! Toasted with butter and garlic! Toasted with peanut butter! Grilled cheese! Open faced breakfast sandwiches! Thank you for all your hard work!
★★★★★
EmilyKrill says
Aw, thank you for making my day!
Kelly Easterbrook says
OMG! I finally was able to make this bread since we have been put on Social Distancing and working from home. This is some of the best bread I have ever had (including before we started eating Keto/low carb 3 years ago!) I think I would have gone crazy being home all the time without having this delicious bread! I love the chewiness of it and ease of making it! I would have never thought I could make real yeast bread again until I found your recipe. We love your Beer Bread too. Now, to be able to find yeast in the stores when everyone else wiped out the yeast to make carb ridden breads during this Social Distancing to try to put the COVID -19 virus to bed for good! God Bless you for working so hard to keep us Ketoers satisfied, healthy and blood sugar levels in check.
★★★★★
EmilyKrill says
Thanks so much for your nice note! In a really crummy time, you made my day a little better.
MK says
Made this recipe yesterday and it passed the bread test with my bread loving Italian husband. Baked it in the bowl but will try thecl ok af pan next time. Thanks for sharing your "experiments"!
★★★★★
EmilyKrill says
Yay! I love passing the husband test.
Helen Clubine says
Absolutely delicious. After 3 months of keto, I finally found a recipe that tastes like bread, has the same texture as bread and is easy to make. Thank you so much for persevering and getting this recipe just right!!
★★★★★
Liz says
OMG this is the best keto bread I have ever had or made. I did add some chopped pecans and cardamom. The consistancy if perfect, it got a good rise..all I can say is this was the best Christmas present ever!
★★★★★
EmilyKrill says
Awww, thanks for making my day!
Will says
The recipe is truly awesome. In fact, it's better than a lot of starchy breads that i have made before, so this is very exciting. And also we're happy it has gluten in yeast since as a family we
have no issues with yeast or gluten. We're putting my dad who has a neurological condition on the ketogenic diet, and my mom was all flustered because he always eats a slice of bread in the morning. They live in france and i made a loaf today, and i can confirm that it works beautifully with the ingredients i found in a nearby health food store. Thanks for this, so so so much.
★★★★★
EmilyKrill says
That's great- thanks so much for your nice note. I've got more yeast bread recipes that are based on this one, like a rye bread and a lighter sandwich bread. Here's a link to some of the other recipes: https://www.resolutioneats.com/?s=yeast+bread Thanks again!
Becky Peacock says
made this bread yesterday turned out beautiful. I did make a couple adjustments. I added 1/2 teaspoon of cream of tarter and I did not put any sugar in it. I never add sugar when making most breads. I put every thing into my mixer and kneaded it. Did not do a 1st rise, put in metal loaf pan let rise to over the pan and baked to almost 200 degrees. Turned out much nicer then the old recipe I used to use. Thank you so much for posting this. I hope my changes help others with their concerns.
★★★★★
EmilyKrill says
Interesting. I've never tried making yeast bread without sugar. Will have to give it a go.
Lesley says
Hi can I use this recipe in a bread machine. ? Thank you
EmilyKrill says
I don’t own a bread maker, so I haven’t tried this recipe out in one. But I just got a comment from someone who tried it and said that it worked like a charm. Here’s what she wrote, “ I just put all the liquid items first and then the flours and solids.”
I recommend using a different recipe for sandwich bread though, because it's made to make a loaf shape. It's also a lighter dough, so it rises quite a bit more than the Farmer's Bread. https://www.resolutioneats.com/blog/low-carb-yeast-leavened-sandwich-bread/
Barbara says
Just hoping to help those that want to try in the bread machine. If your machine has a gluten free option, use that and it will work. If not, right after the first knead, take out the paddle so it's not punched down again. Low carb breads do not need to rise twice and most times what messes up the recipe is the second rise not working properly. Hope this helps.
EmilyKrill says
This helps so much. Thank you!
Janaya says
Hi!
I just wanted to thank you for this recipe and tell you that I made it in the bread machine and it turned out really well! It rose a lot and it was a tall loaf! I had been using another recipe (Deidre's low-carb bread) but that required eggs and once I found out I have an egg allergy, it just didn't turn out as well with an egg substitute. This recipe was just what I was looking for because it requires no egg and no dairy! I also took the liberty to swap out the almond flour (another mild allergy...) and used 1/2 cup tiger nut flour and 1/2 cup lupin flour. I took a picture to show you how it came out but I don't think I can post it here... Anyway, thank you!! This works in a bread machind! Yay! I just put all the liquid items first and then the flours and solids. I'm so happy to have a solid bread recipe that works!
EmilyKrill says
Thank you so much for sharing this! People have asked me if the recipe works in a bread machine and I just didn't know the answer. So glad it works. And tiger nut flour and lupin flour sound like good substitutions.