This is a recipe for real yeast bread ciabatta rolls. They are low carb and Keto and have only 5g net carbs per serving.
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.
Ciao bella!
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 1x
- Category: Bread
- Cuisine: Italian
Ingredients
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
Instructions
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.
Notes
*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.
Nutrition
- 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
Zelma says
This recipe makes an excellent pizza crust. Added garlic powder and Italian seasoning and brushed the edges with butter and parm. Great texture and nicely crisp.
★★★★★
EmilyKrill says
Thanks!
Jeanine says
Hi I was wondering if I could make a biga using wheat gluten? Before my low carb days I’d use flour, water, yeast and salt. Thanks
Jeanine
EmilyKrill says
I’ve never experimented with low carb sourdough, so all I can say is, maybe? I don’t think you will be able to get a big rise with lots of big air bubbles like a normal loaf of sourdough, but I bet you could get the sourdough flavor, if you allowed the dough to ferment before baking it. If you want to take a stab at it, you could mix up the dough following the instructions above, cover the dough with plastic wrap and let it ferment for 24 hours. Then bake it using the instructions above.
Please check back in to tell me how it went. Good luck!
EmilyKrill says
UPDATE: I tried the method above and nothing really happened. So forget I said anything!
Eric McAdams says
Hi, What happens when you over knead?
I think I just did
🙁
★★★★
EmilyKrill says
Oh, I think it should be fine. When you knead it too long the dough may overheat and ferment too quickly and so it won’t have as much flavor. But you’d need to really overdo it for that to be noticeable.
Eric says
Hi, I found that the dough rose very quickly and spread out sideways, leaving me with two nice flatbreads!
Could that be a result of over kneading?
I’ll try again. I am thinking of skipping the preliminary warming in oven stage?
Any suggestions
EmilyKrill says
I’m so glad you liked the bread. Sounds to me like you did everything right. This particular bread flattens as it cooks, so the final product should be about 2-3 inches thick. It’s meant to be sliced horizontally and used to make sandwiches.
If you would like a thicker bread, you should try my recipe for Farmer’s Yeast Bread. You cook the bread in a large glass or metal bowl, so it doesn’t flatten as it cooks. Here’s the link to that recipe: https://www.resolutioneats.com/blog/low-carb-yeast-bread/
Eric says
Thanks.
I had thought of using two mo(u)lds (UK or US spelling!!) to ensure a higher “rise”.
Thanks for the rapid feedback,
Eric
EmilyKrill says
No problem. I love getting nice comments like yours. (Not all comments are like this one.) Cheers!
Zelma says
This bread is delicious. Crispy outside and soft inside. 👌🏽👌🏽It was easy to slice to make enough for four sandwiches. You’re really very good at creating these bread recipes, I’m so grateful! Thanks again.😀
★★★★★
EmilyKrill says
Awww, thanks for making my day with this comment. You might also like a panini recipe that I use this bread for. It’s one of those sandwiches with endless ways to make it your own. Here’s a link to that recipe. https://www.resolutioneats.com/blog/low-carb-keto-ham-and-cheese-panini/
Jean says
I live in New Zealand. I haven’t found vital wheat gluten. Is there something else I can use pls. Thanks.
EmilyKrill says
No, the vital wheat gluten is essential to the recipe. But if you can find psyllium husk powder, then you can make a very good bread that feels like a yeast bread. It’s actually a lot like a loaf of multigrain bread. Here’s that recipe:
https://www.resolutioneats.com/blog/low-carb-grain-free-multi-grain-bread/
Samantha says
Hi Jean, it’s at your local bin inn. It’s called gluten flour.
EmilyKrill says
Thanks so much for this info!
Chichi says
This recipe is delicious. I like that lots of recipes can be made low carb and keto these days. Making it easier to stick With this WOE. Thanks for the recipe.
★★★★★
EmilyKrill says
Sure! Thanks for trying the bread.
MARISA says
I’m curious how long this one will keep?
★★★★★
EmilyKrill says
It’ll last as long as regular fresh baked bread, 2-3 days.
Nicole Triebe says
Ciabatta bread makes the best sandwiches! I love that your version is low carb, too!
★★★★★
EmilyKrill says
It really does. If you try the bread, you should definitely check out my panini recipe. https://www.resolutioneats.com/blog/low-carb-keto-ham-and-cheese-panini/
Jennifer says
Seriously? I had no idea you could have bread while on the keto diet – which is one reason I have steered clear. I love my bread! This is a game changer for sure.
★★★★★
EmilyKrill says
Yes, there are some pretty yucky low carb breads out there, but this one is the closest I’ve tasted to real bread.
Jessica Formicola says
I love that these are low carb! They are so delicious, too!
★★★★★
Leslie says
This is very interesting I love ciabatta bread, but have to have gluten free. I have a friend, however who is doing a ketogenic diet and will love this recipe. I bet it would make killer individual pizzas if the roll is split horizontally!
★★★★★
EmilyKrill says
Yea, I think that would be possible. Hope you friend likes the recipe!