This recipe for low carb and Keto rustic Italian bread is a real yeast bread with a soft chewy inside and a nice thick crust.
I’d like to dedicate today’s recipe to all the low carb bread makers out there.
Crazy diamonds who dream of a world where you can eat real bread again. Well, I am happy to report that you can. I’m going to share a recipe for a real rustic Italian yeast bread with a nice soft chewy interior and a lovely thick crust. You might just forget that you are on a low carb diet.
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. To fix this problem, this recipe adds in vital wheat gluten to compensate. Problem solved. So you get a crusty chewy loaf of low carb bread with only 3g net carbs per slice. So shine on you crazy diamonds.
This recipe goes out to you.
Low Carb Rustic Italian Yeast Bread
This recipe for low carb rustic Italian bread is a real yeast bread with a soft chewy inside and a nice thick crust.
- Prep Time: 1:15
- Cook Time: 45
- Total Time: 2 hours
- Yield: 12 slices 1x
- Category: Bread
- Cuisine: Italian
Ingredients
1 cup plus 2 tablespoons warm water, divided
1 teaspoon sugar*
1 envelope active dry yeast
1 cup vital wheat gluten
1 cup super fine almond flour
1/4 cup flaxseed meal
3/4 teaspoon salt
1 1/2 teaspoon baking powder
3 tablespoons extra virgin olive oil
1/2 tablespoon butter, melted
Instructions
1. In a small bowl, mix together 1/2 cup warm (like bath water) water, sugar and yeast until dissolved. Cover the bowl and allow to sit until frothy, about 10 minutes.
2. In a large bowl, mix together remaining dry ingredients.
3. Add yeast mixture, remaining 1/2 cup plus 2 tablespoons water and olive oil to the dry ingredients and mix well.
4. Knead the dough for 3 minutes until it’s well combined. Don’t over knead.
5. Form the dough into an oval shape on a greased cookie sheet. Put the dough in a warm dry place and allow to rise for 1 hour.
6. Preheat oven to 350 degrees F and melt the butter in the microwave.
7. Brush the top of the loaf with melted butter. Bake for 35-45 minutes until the crust is browned and the bread makes a hollow sound when you tap the bottom. The internal temperature should be between 190-200 degrees F. Check by inserting an instant read thermometer into the side of the bread loaf. The closer to 200 degrees it gets, the crustier the bread.
8. Allow to cool for 1 hour before cutting.
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 slice
- Calories: 141
- Fat: 9
- Carbohydrates: 5
- Fiber: 2
- Protein: 10
Keywords: Low Carb Yeast Bread, Low Carb Italian Bread, Low Carb Italian Yeast Bread
IF YOU LIKED THIS YEAST BREAD, THEN YOU MIGHT BE INTERESTED IN MY RECIPES FOR YEAST BREAD DINNER ROLLS OR TOMATO HERB FOCACCIA.
Cat says
I love this bread. Once upon a time I baked various types of bread and sold them at the local farmer’s market. Since changing to a low carb/Keto lifestyle I have tried every low carb yeast bread recipe out there. This one kicks major butt! I have baked in in a rustic loaf form, in a hamburger pan, in a bowl, in a loaf pan, as dinner rolls, and it never fails. In burger bun form it holds up to a loaded burger, a pulled pork or carnitas sandwich and anything else you might want on a burger bun. The rolls come out light and slightly chewy, the bread is great for sandwiches, toast, French toast or any other use you have for bread. I’ve also made the ciabatta bread and it is amazing as well. The crumb is great, you get the small air pockets from the yeast, and the taste is amazing! I’ve occasionally had it fall during baking in a loaf pan or bowl, but that was more my fault than any problem with the recipe, I didn’t bake it as it was “on the way up”, I let it rise a bit too long before baking. Almond flour breads are a little picky. Unlike bread made with flour, it has to, has to, HAS TO be baked before it has fully proofed or it develops a large air pocket that will collapse half way through baking. In a rustic loaf or as buns and dinner rolls this usually isn’t a problem, but in loaf or bowl form it can happen. Happy bread baking and thank you so much for an amazing bread recipe that actually uses yeast for the rise!!!!
★★★★★
EmilyKrill says
Happy bread baking to you too! You might like a lighter loaf I’ve been making for sandwiches. https://www.resolutioneats.com/blog/low-carb-yeast-leavened-sandwich-bread/
Serena says
This bread turned out so well. I loved the rustic chewy texture!
Dale Olstinske says
I’m getting all the ingredients together to make this. Many other baked recipes I’ve done called for whole Flaxseed finely ground, yours uses whole? Have you found this advantageous?
EmilyKrill says
No, my recipe called for flaxseed meal, which is ground flaxseed.
Stacy Johnston says
Made this to go with an Italian dinner I fixed for my girlfriend. I used to bake a lot of breads before going keto, and this bread measures up along side anything I made back in the day. The only place it shows up as low carb is in the nutritional numbers.
★★★★★
EmilyKrill says
Yay! I’m so glad you guys liked the bread. Having it pass for regular bread is definitely the goal.
I’ve got a few more versions of this yeast bread dough that you might like too. I make a more traditional white bread-like loaf for sandwiches. https://www.resolutioneats.com/blog/low-carb-yeast-leavened-sandwich-bread/ I also do a rye bread that is really good. https://www.resolutioneats.com/blog/real-low-carb-rye-bread/ And the dough lends itself to making thick chewy pizza crusts. https://www.resolutioneats.com/blog/yeast-dough-pizza-crust/
Thanks again for your nice comment. It’s so nice to hear.
Carolyn says
I have some light rye I would like to use up. Would I need to change any of the liquids to compensate? As soon as my light rye is gone, I will definitely try this with dark rye.
EmilyKrill says
Light rye should work fine. When you are first forming your dough into a ball, just make sure that it’s moist enough to knead. If it’s too dry, then add a little water until it holds together enough to knead.
Nancy says
Really good! I am saved! Love your recipes xx
★★★★★
EmilyKrill says
Bread truly is life saving sometimes. So glad you liked the recipe.
Sarah M says
This bread is amazing! I can’t believe that it’s low carb.
★★★★★
EmilyKrill says
Yay! So glad you liked the bread. I love this recipe too. I make it all the time.