If you are looking for the best low carb rye bread on the Internet, then look no further. This Keto rye bread recipe will knock your Keto socks off. And each slice has just 7g net carbs.
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Good news 😁
Not to toot my own horn or anything, but I am about to share a recipe for the tastiest low carb rye bread on the whole entire Internet.
Hands down.
That's because my bread has a certain special something that makes bread, well, bread-like.
And that something is, of course, gluten. You need yeast and you need vital wheat gluten to get a low carb bread that is elastic and chewy on the inside and crusty on the outside. And I know, I know, you might be thinking that psyllium husk bread is like that. But once you've had a slice of my Keto rye bread, you will never go back.
Reuben, anyone? 🥪
The best reason to make this Keto rye bread recipe might be this: real Reuben sandwiches will soon be within your reach. Yep, soon you'll have the rye bread, so all you'll need is corned beef, Swiss cheese, cabbage, and Russian dressing.
Oh, and wouldn't you know it, I've got a recipe for a cheesy Reuben filling right here on this website.
So let's get cracking!
Ingredients 🥣
- warm water
- melted butter
- sugar
- active dry yeast
- ground ginger
- vital wheat gluten
- almond flour
- dark rye flour
- salt
- baking powder
- Swerve Granular
- caraway seeds
Did you say sugar? 🍚
Ok, yes, you did hear that correctly. There is sugar in this recipe. But the sugar is converted to alcohol and carbon dioxide in the fermentation (proofing) process and the carbohydrate is canceled out. So the Keto Police can go ahead and put away your whistles.
Carb count 🔢
Now, this low carb yeast bread is slightly higher in carbohydrates than my other yeast breads. This rye bread has 7g net carbs per slice while my Farmer's Bread and Ciabatta Rolls have 5g net carbs. It's just the difference between using real dark rye flour instead of flaxseed meal. It's a trade-off, I know, but can you really make a self-respecting rye bread without a little rye flour? I think not.
Instructions 💬
- Liberally grease an 8, 9 or 10 inch wide glass or metal bowl with butter. Use the most rounded bowl that you have.
- Mix together ½ cup warm water, sugar, ginger and yeast in a large bowl 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 has died and you need to start over with new yeast.
- Sift together remaining dry ingredients except the caraway seeds.
- Mix together the frothy yeast mixture, 6 tablespoons melted butter and remaining 1 ¾ cup warm water.
- Slowly mix the dry ingredients into the wet ingredients and stir well to combine. Mix in caraway seeds.
- The dough should be sticky and rather wet, but you should be able to knead it. But if it's too dry to knead then add a little water and if it's too wet to knead you can add a little more almond flour. Knead the dough for 3 minutes.
- Form the dough into a ball and place it in the greased bowl.
- Preheat the oven for 2-3 minutes until it reaches 100-110 degrees. Cover the bowl with a towel and place the bowl of dough in the oven to rise for 1 hour. It will not rise very much at all. That's ok because it will rise when you bake it. Remove the bowl from the oven. Brush the top of the dough with ½ tablespoon melted butter.
- Pre-heat oven to 350 degrees F and bake for 35-45 minutes. Loosely cover the bread with a piece of foil at minute 20 to keep the bread from browning too much. Bake until the internal temperature reaches 200 - 210 degrees F and a wooden skewer in the middle of the loaf comes out clean.
- Cool in the bowl for 10 minutes. Then place a large cutting board on top of the bowl. Invert the bowl to release the loaf from the bowl.
- Wait until fully cooled before cutting. If you can.
One final note 👩🍳
Please pay close attention when you are proofing the yeast. (That's when you combine warm water, sweetener, and yeast in a bowl and wait for it to ferment and become frothy.) If the yeast fails this test then it's dead and the bread won't rise and everyone will be unhappy. So please take care.
We have the Reuben sandwiches to think of! (Toot toot!) 😉
📋 Recipe
Real Low Carb Rye Bread
If you are looking for the best low carb yeast bread on all of the Internet then look no further. This low carb version of traditional rye bread will knock your socks off. And each slice has just 7g net carbs.
- Prep Time: 80
- Cook Time: 45
- Total Time: 2 hours 5 minutes
- Yield: 12 slices 1x
- Category: Bread
- Method: Baked
- Cuisine: American
- Diet: Gluten Free
Ingredients
- 2 ¼ cups warm (like bath water) water, divided
- 6 tablespoons butter, melted
- 2 teaspoons sugar*
- 2 envelopes (4 ½ teaspoons) active dry yeast
- ¼ teaspoon ground ginger
- 2 cups vital wheat gluten
- 2 cups super fine almond flour
- ¼ cup dark rye flour
- 1 ½ teaspoon salt
- 1 tablespoon baking powder
- ¼ cup Swerve Granular
- 1 tablespoon caraway seeds
- ½ tablespoon melted butter to brush over the top of the dough.
Instructions
Step 1. Liberally grease an 8, 9 or 10 inch wide glass or metal bowl with butter. Use the most rounded bowl that you have.
Step 2. Mix together ½ cup warm water, sugar, ginger and yeast in a large bowl 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 has died and you need to start over with new yeast.
Step 3. Sift together remaining dry ingredients except the caraway seeds.
Step 4. Mix together the frothy yeast mixture, 6 tablespoons melted butter and remaining 1 ¾ cup warm water.
Step 5. Slowly mix the dry ingredients into the wet ingredients and stir well to combine. You can use a stand mixer with a dough hook, or just a wooden spoon and some elbow grease. Mix in caraway seeds.
Step 6. The dough should be sticky and rather wet, but you should be able to knead it. But if it's too dry to knead then add a little water and if it's too wet to knead you can add a little more almond flour. Knead the dough for 3 minutes.
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 it reaches 100-110 degrees. Cover the bowl with a towel and place the bowl of dough in the oven to rise for 1 hour. It will not rise very much at all. That's ok because it will rise when you bake it. Remove the bowl from the oven. Brush the top of the dough with ½ tablespoon melted butter.
Step 9. Pre-heat oven to 350 degrees F and bake for 35-45 minutes. Loosely cover the bread with a piece of foil at minute 20 to keep the bread from browning too much. Bake until the internal temperature reaches 200 - 210 degrees F and a wooden skewer in the middle of the loaf comes out clean.
Step 10. Cool in the bowl for 10 minutes. Then place a large cutting board on top of the bowl. Invert the bowl to release the loaf from the bowl.
Step 11. Wait until fully cooled before cutting. If you can.
Notes
*The sugar is converted to alcohol and carbon dioxide in the fermentation (proofing) process, so the carbohydrate is 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: 268
- Fat: 16
- Carbohydrates: 11
- Fiber: 4
- Protein: 21
Keywords: Keto Rye Bread, Real Low Carb Bread, Low Carb Rye Bread
Specialty ingredients used 💰
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Jim Sears says
Can this be made in a bread machine?
EmilyKrill says
I have actually never used a bread machine before, so I don’t want to say yes for sure. But I’ve had several commenters say that they’ve made my low carb bread recipes in their bread machines and had it turned out well.
LOAN PHAM says
Good afternoon,
Do you sell Keto bread products? Can I order from you?
Thank you
EmilyKrill says
I don’t, but thanks for asking.
Patty Donahue says
I made your recipe this weekend and only made one change. I added 1 tablespoon of fresher grated orange peel, so it was similar to a Swedish Limpa bread. Very delish. The rise on the bread was phenomenal, but it deflated (i think my oven was too hot for the rise). Still, it baked well. It’s a little more moist than a normal
Rye but it’s still very good. Toasts well. Best bread I’ve had since eating low-carb/keto. I know it is quite high carb if you are following keto, but it is a delish treat if you ease up a bit for a low carb day.
EmilyKrill says
Adding orange is a nice touch. Good idea.
EmilyKrill says
Bread is so tricky because there are so many factors at play. There is also quite a bit of difference between brands of the bread ingredients. And it makes a difference how packed your measuring cups are with the flours. (Don’t pack it in.). If you give the recipe another try and it is still so wet you can’t easily knead it, try splitting the extra flour you add between almond flour and gluten. (So an extra 1/4 cup flour would be 2 TB almond flour and 2TB gluten. Make sure to grease the bowl very liberally. And good luck!
TJ says
Hi, if I don't have active dry yeast, could I substitute with instant yeast, and how do I modify some of the steps to make allowances for instant yeast?
EmilyKrill says
I haven't ever used instant yeast, but according to the Kitchn, it can be used interchangeably with active yeast. https://www.thekitchn.com/whats-the-difference-between-active-dry-yeast-and-instant-yeast-54252
Lea says
I used 3.5 tsp instant yeast instead of active dry yeast, just mixed up all the dry ingredients and added the wet (no need to bloom the yeast). I only used 400ml warm water by the way. The only problem with this bread is I can't stop eating it 😆
EmilyKrill says
Hahahaha. Good to know. Glad ya like it.