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    Home » Bread

    Author: Emily Krill | Published: Jan 26, 2019 | Modified: Feb 16, 2022

    Keto Yeast Bread

    Jump to Recipe

    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.

    Keto Farmer's Yeast Bread LoafGreetings 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.
    a sliced boule of Keto Yeast Bread

    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.

    a hand spreads butter on a slice of Keto Yeast Bread
    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.

    another loaf of Keto Yeast Bread
    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. 

    a boule of low carb bread
    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.

    a bag of vital wheat gluten agains a leafy background

    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.

    A loaf of Keto low carb yeast bread
    Big-Chef-Orange-Square

    Ok, chow for now!

    Big-Chef-Orange-Square
    (But let's keep in touch.)

    Print

    📋 Recipe

    Keto Yeast Bread

    Keto Farmer's Yeast Bread Loaf
    Print Recipe

    ★★★★★

    4.9 from 39 reviews

    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.

    • Author: Emily Krill
    • 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

    Units Scale
    • 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

    vital wheat gluten

    Vital Wheat Gluten

    Buy Now →
    almond flour

    Almond Flour

    Buy Now →
    flaxseed meal

    Flaxseed Meal

    Buy Now →
    « Cauliflower Rice Pudding
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    Reader Interactions

    Comments

    1. Arden says

      June 26, 2021 at 11:24 am

      Finally, a loaf of Keto bread that holds its shape and does not taste like eggs! This bread tastes amazing, better than non Keto yeast bread. The crust is the best part.

      Thanks so much

      ★★★★★

      Reply
      • EmilyKrill says

        June 26, 2021 at 11:36 am

        Sure thing!

        Reply
    2. Jeff Lindstrom says

      March 12, 2021 at 6:12 pm

      I converted this recipe for my bread machine in the typical manner (liquids on the bottom, yeast on top) and, based on Barbara's recommendation, used the Gluten setting. I also set the weight to 750 g (1.5 lbs) and selected the Light Crust. While the loaf turned out to be 2 lbs (& 3 oz), this was a good setting for my particular bread machine (Moosoo 18-in-1). My girlfriend likes it more than I do (the almond taste is not what I expect in bread, but may be better with homemade jam).

      One caveat: I usually take the dough out of the bread machine bucket to remove the paddle before the bake cycle (the last hour, with my machine). This was a mistake for this recipe as the dough is not as firm as other recipes at this stage, so it spread over the cutting board. I was able to get it back into the bread machine bucket, but it lost around 15% of its risen height. The resulting loaf is very dense.

      I will say, this bread toasts better than any low carb bread I have made.

      ★★★★

      Reply
      • EmilyKrill says

        March 12, 2021 at 8:55 pm

        Thanks so much for this info!

        Reply
        • Jeff Lindstrom says

          March 14, 2021 at 1:46 pm

          This is really good toasted With Trader Joe's Salmon Dip.

          ★★★★

          Reply
          • EmilyKrill says

            March 14, 2021 at 4:24 pm

            Oh yum. That sounds delicious.

            Reply
    3. Farzana says

      February 15, 2021 at 3:23 am

      Just made it ! Halved the recipe used only 1/4 cup almond flour..rest lupin and 1/4 cup carbquick (. Trying to use it all up) and 1 tbsp psyllium husk (also trying to finish it up) 1 egg and 2 tbsp avocado oil. Omitted baking powder glad I did...I thought my loaf was gonna explode lol it was that huge! I also used honey. AMAZING!! Im not used to the chewy texture but flavor is like real bread! I mixed it up in my bread machine and once kneading cycle done removed it.

      ★★★★★

      Reply
      • EmilyKrill says

        February 15, 2021 at 10:19 am

        Cool, thanks for sharing your recipe!

        Reply
    4. Jamie says

      January 27, 2021 at 3:24 pm

      I halved the recipe and put it in my bread maker. It turned out very good. Will be making this more often. Thanks

      ★★★★

      Reply
      • EmilyKrill says

        January 27, 2021 at 4:24 pm

        Thanks so much for letting me know! People always ask about using a bread maker, but I don't have one myself, so I never know the answer.

        Reply
    5. Carollee says

      November 07, 2020 at 4:51 pm

      Was sooooo excited about this recipe.It looked great till it went in the oven.The it fell 😢😢😢😢😢Any idea what I did wrong?

      Reply
      • EmilyKrill says

        November 07, 2020 at 4:53 pm

        Nothing wrong. I recommend using a bowl though, because the boule shape doesn't fall.

        Reply
    6. Kathy says

      October 21, 2020 at 7:23 pm

      Have made several times using the loaf pans. Freezes well. We enjoy it toasted with cream cheese and everything bagel seasoning.

      ★★★★★

      Reply
      • EmilyKrill says

        October 21, 2020 at 7:24 pm

        Yum. That sounds good.

        Reply
    7. Travis says

      July 29, 2020 at 11:55 am

      How do you store it? And for how long?

      Reply
      • EmilyKrill says

        July 29, 2020 at 12:06 pm

        You can store it in resealable bag at room temp for 3-4 days. It's best the first day though.

        Reply
        • Travis says

          August 01, 2020 at 10:27 am

          Thanks. Great recipe, btw!

          Reply
      • Mona says

        August 04, 2020 at 5:10 pm

        I wonder has anyone tried this in a bread machine?

        Reply
        • EmilyKrill says

          August 04, 2020 at 6:03 pm

          I've had one person say it worked, and another say it didn't. I've never tried it myself, so I just don't know.

          Reply
        • Julia Newman says

          August 17, 2020 at 5:10 pm

          Lisa at Low Carb Yum has a very good Bread Machine loaf !! I'm not a read machine user ~ I love THIS bread !!!!

          ★★★★★

          Reply
      • Joyce says

        November 10, 2020 at 10:38 am

        I’m making this bread for the second time. It’s so easy to put together, and the taste is wonderful. I love bread and this is bread. I used a bowl to bake it in and both times held up well. This is my go to bread recipes I’m deleting all the other low carb bread recipes I have.

        ★★★★★

        Reply
        • EmilyKrill says

          November 10, 2020 at 10:59 am

          Yay! Thanks.

          Reply
        • Joyce says

          November 10, 2020 at 11:05 am

          Forgot to say both times it’s taken my oven an extra 10 minutes to reach the 200f.

          Reply
    8. Karen Dagle says

      June 09, 2020 at 10:55 pm

      Hi Emily, I saw a picture of your bread and I was so excited because it looks delicious. When I went to the ingredients my heart sank when I read 2 cups of wheat gluten. ☹️ Having Celiac Disease wheat gluten is a number one NO, NO. If you ever create a GF recipe for bread please email me . Thanks

      Reply
      • EmilyKrill says

        June 10, 2020 at 4:28 pm

        Sure thing.

        Reply
      • adriana says

        October 23, 2020 at 4:15 am

        Just happened to me too...

        Reply
        • Karen Null says

          November 20, 2020 at 3:23 pm

          I was saddened too as I am also Celiac. ☹️

          Reply
      • MichaelB says

        February 01, 2021 at 2:44 am

        Repla e it with xantham gum?

        Reply
        • EmilyKrill says

          February 01, 2021 at 8:46 am

          No, that would not work. Bread needs gluten to compete with regular bread.

          Reply
    9. Lisa says

      May 24, 2020 at 11:12 am

      Made this for the first time today and really happy with the results....tastes and looks great. I’ve sliced it and put it in the freezer so I can just take a slice at a time so I hope it freezes well. Thanks for the recipe, I’ll definitely be making this again.

      ★★★★★

      Reply
      • EmilyKrill says

        May 25, 2020 at 10:34 am

        Great! Thanks for letting me know.

        Reply
    10. Mary Hayes says

      April 20, 2020 at 4:44 pm

      Hi Emily just curious it states at top of page 5gr per slice of carbs but on nutritional list at bottom it states 9gr per slice . Have started a low carb diet for my son as he is in a power wheelchair and he was gaining a lot of weight to date in 3 weeks has lost over 2 inches of his waist but getting harder to keep it up with no bread.

      Reply
      • EmilyKrill says

        April 21, 2020 at 12:21 pm

        I totally agree. Life without bread is hard, especially now that everyone is stuck inside and meals have become more important.

        The total amount of "net carbs" for a serving of this bread is 5g. The confusion is between the "total carb" amount and the "net carb" amount. The total carbs in one slice of bread are 9g, but 4g of that is fiber, which doesn't get absorbed into your body and used for energy, so it's not counted the same way in the nutritional info. So 9g minus 4g fiber = 5g net carbs. Here's some more info about it https://www.healthline.com/nutrition/net-carbs

        Reply
        • Melanie says

          December 26, 2020 at 10:35 am

          I made this yesterday for our Christmas dinner and even the non-keto folks loved it! Every single person ate and enjoyed it. It’s very filling, too, which is great for me because I often do one meal a day.

          ★★★★★

          Reply
          • EmilyKrill says

            December 26, 2020 at 10:39 am

            Sweet! Thanks so much for letting me know. So happy the bread was a hit with the fam. It's always a good compliment when non-diet people like your food.

            Reply
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    I'm Emily, the diabetic behind Resolution Eats. Many years ago, I made a New Year's resolution to switch to a low carb diet. It improved both my health and my outlook on life. Since then, I've come up with hundreds of Keto recipes for everything from soup to nuts. And this blog is a way for me to share the low carb love. Cheers!

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