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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Arden says
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
★★★★★
EmilyKrill says
Sure thing!
Jeff Lindstrom says
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.
★★★★
EmilyKrill says
Thanks so much for this info!
Jeff Lindstrom says
This is really good toasted With Trader Joe's Salmon Dip.
★★★★
EmilyKrill says
Oh yum. That sounds delicious.
Farzana says
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.
★★★★★
EmilyKrill says
Cool, thanks for sharing your recipe!
Jamie says
I halved the recipe and put it in my bread maker. It turned out very good. Will be making this more often. Thanks
★★★★
EmilyKrill says
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.
Carollee says
Was sooooo excited about this recipe.It looked great till it went in the oven.The it fell 😢😢😢😢😢Any idea what I did wrong?
EmilyKrill says
Nothing wrong. I recommend using a bowl though, because the boule shape doesn't fall.
Kathy says
Have made several times using the loaf pans. Freezes well. We enjoy it toasted with cream cheese and everything bagel seasoning.
★★★★★
EmilyKrill says
Yum. That sounds good.
Travis says
How do you store it? And for how long?
EmilyKrill says
You can store it in resealable bag at room temp for 3-4 days. It's best the first day though.
Travis says
Thanks. Great recipe, btw!
Mona says
I wonder has anyone tried this in a bread machine?
EmilyKrill says
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.
Julia Newman says
Lisa at Low Carb Yum has a very good Bread Machine loaf !! I'm not a read machine user ~ I love THIS bread !!!!
★★★★★
Joyce says
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.
★★★★★
EmilyKrill says
Yay! Thanks.
Joyce says
Forgot to say both times it’s taken my oven an extra 10 minutes to reach the 200f.
Karen Dagle says
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
EmilyKrill says
Sure thing.
adriana says
Just happened to me too...
Karen Null says
I was saddened too as I am also Celiac. ☹️
MichaelB says
Repla e it with xantham gum?
EmilyKrill says
No, that would not work. Bread needs gluten to compete with regular bread.
Lisa says
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.
★★★★★
EmilyKrill says
Great! Thanks for letting me know.
Mary Hayes says
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.
EmilyKrill says
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
Melanie says
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.
★★★★★
EmilyKrill says
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.