Greetings low carb bread lovers.
It’s not always easy to be on a low carb or keto diet when all around you, people are mindlessly consuming bread. Wonderful, chewy, crusty, carb filled bread. But that changes right now. That changes today, my friends. Because today I am going to share my recipe for Low Carb and Keto Ciabatta Yeast Bread Rolls.
But first, I think we should put on some tunes to get us in the mood.
The image below is a link to a Youtube playlist of Dean Martin’s Greatest Italian songs. You’ve got classic songs like the “Mambo Italiana” and “That’s Amore”. So hit play and let’s make some Italian bread, shall we?
The first step of making yeast bread is arguably the most important.
You need to “proof” the yeast by mixing it with warm water and sugar and waiting for 10 minutes until the top becomes frothy with small bubbles. (See image below) It should be similar to the head on a draft beer. If the yeast mixture isn’t frothy, then the yeast is dead and you’ll need to start over with fresh yeast. Do not proceed if the yeast doesn’t proof, because it will be a complete waste of very expensive ingredients.
Now, you might have been given pause by the inclusion of sugar in the recipe.
But lucky for us, the sugar is converted to alcohol and carbon dioxide in the fermentation process, so the carbohydrates are cancelled out. The carbon dioxide is what gives the bread those wonderful bubbles and sets this yeast bread apart from other low carb egg and almond flour based breads.
Once you get through proofing the yeast, then it’s smooth sailing from then on out.
You mix up the rest of the ingredients and give the the dough a good 3 minute knead to combine them. (Don’t over knead!) You split the dough in half and form it into loaves. They need to rise for an hour and then they are ready for the oven. Bake them up and soon your house will be filled with the glorious smell of fresh bread.
So there you have it.
You are about to have a couple loaves of real yeast bread ciabatta with only 5g net carbs per slice. They are great to use for another one of my Italian recipes, Low Carb and Keto Paninis. And like I said before, it really helps the recipe to be listening to the velvety tones of Mister Dean Martin while you bake the bread. It’s optional, but highly recommended.
Low Carb Keto Ciabatta Yeast Bread Rolls
This is a recipe for real yeast bread ciabatta rolls. They are low carb and keto and have only 5g net carbs per serving.
- Prep Time: 110
- Cook Time: 40
- Total Time: 2 hours 30 minutes
- Yield: 6 servings
- Category: Bread
- Cuisine: Italian
1 cup plus 2 tablespoons warm water, divided
1 teaspoon sugar*
1 envelope (2 1/4 teaspoons) active dry yeast
1 cup vital wheat gluten
1 cup super fine almond flour
1/4 cup flax seed meal
3/4 teaspoon salt
1 1/2 teaspoon baking powder
3 tablespoons extra virgin olive oil
1 tablespoon butter, melted
1. In a small bowl, mix together 1/2 cup warm (like bath water) water, sugar and yeast. Cover the bowl and allow to sit until frothy with small bubbles, about 10 minutes. If the yeast isn’t frothy then the yeast is dead and you’ll need to start over with fresh yeast.
2. In a large bowl, mix together remaining dry ingredients. Sift them through a sifter or sieve.
3. Mix together the yeast mixture, remaining 1/2 cup plus 2 tablespoons water and 3 tablespoons olive oil. Add the wet ingredients into the dry ingredients and mix well until a wet dough forms.
4. Knead the dough for 3 minutes until it’s well combined. Don’t over knead.
5. Divide the dough in half and form it into 2 tube shapes. The dough loaves should be about 2 1/2 x 7 inches. Place the loaves onto a greased cookie sheet.
6. Preheat oven for 2-3 minutes until temperature reaches 100-110 degrees F. Turn the oven off and put the dough in the warm oven to rise for 1 hour. At the end of the hour, the loaves should have risen to about 3 1/2 x 8 inches.
7. Preheat oven to 350 degrees F.
8. Brush the top of the loaves with melted butter. Bake for 15 minutes and then take the bread out of the oven and brush with butter. Bake for another 10-15 minutes until the internal temperature reads between 190-200 degrees F. Put the thermometer all the way into the side of the loaf to get the most accurate reading. The closer you get to 200 degrees, the crustier the loaves with be.
9. Allow to cool on the pan for 1 hour before cutting each loaf in half horizontally and then into thirds.
*The sugar will be converted to alcohol and carbon dioxide in the fermentation process so the carbohydrates are cancelled out. The sugar has been left out of the nutritional info.
- Serving Size: 1/3 of a loaf
- Calories: 286
- Fat: 19
- Carbohydrates: 9
- Fiber: 4
- Protein: 21
Keywords: low carb ciabatta, keto ciabatta, low carb yeast bread, keto yeast bread
If you liked this low carb yeast bread recipe, then you might like my recipes for Farmer’s, Cinnamon Raisin or Rustic Italian Yeast Bread.
I’ve included links to the specialty ingredients used in this recipe below. You should know that they are Amazon Associates links, so I’ll receive a small commission if you buy something.
Which is pretty sweet.