Simply the best Keto Bread Recipe made with yeast! This low carb bread has great texture, toasts well and tastes like real bread. Slice and store in the freezer and toast straight from frozen – YUM!
You will also love my Keto Pumpkin Bread!
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KETO BREAD (WITH YEAST!)
I have several bread recipes on my site, ranging from Easy No Knead Bread, Overnight Sourdough, No Yeast Soda Bread and Dukan Diet Bread. Only thing missing? A Keto bread recipe of course!
Those following the Keto diet or simply cutting down on carbs (HFLC diet) have a few options when it comes to Keto friendly breads. A lot of low carb breads are made with almond and coconut flour – both staples in Keto baking.
I personally LOVE breads made with almond flour, however they are quite dense and heavy. They resemble soda bread – sort of a cake-like texture. Not the type of bread you would use in a sandwich!
So I searched for a low carb bread recipe without almond flour – I wanted something fluffy and more like real yeasted bread.
I came across a reference to “Deirdre’s Real Low Carb Bread” on Amazon of all places, in a comment made on a product I was unfamiliar with. But before I get carried away, let’s take a look at what you will need to make this Keto bread.
KETO BREAD INGREDIENTS
As you know the Keto diet allows for no flour, not even gluten free flour. So we must use a set of low carb ingredients, all of which bring something to the table. Let’s break it down!
Vital Wheat Gluten
This is the main ingredient in our bread and if you have never heard of it before you are not alone! Vital Wheat Gluten is Keto friendly since it is high in protein but low in carbs. It looks like finely milled flour – stripped of the starch until only the gluten remains.
Using Vital Wheat Gluten will give structure and texture to your Keto bread and make it fluffy like the real thing! However it is worth remembering that your bread will not be gluten free if you use this ingredient.
Oat Fiber
Oat Fiber should not be confused with Oat Flour (as I did when I first ordered). The first is keto friendly the latter is not! Oat fiber (or fibre) is made from the husks of the oat and is insoluble. It adds bulk to your bread without adding too many carbs or calories.
Potato Fiber is, surprisingly, another Keto friendly ingredient which can be used in this recipe instead of the Oat Fiber. It has a slightly more pronounced taste.
Golden Milled Flaxseed
This amazing ingredient is high in fiber, full of nutrients, High in Omega 3s… It is also easy to find! I used a darker ground flaxseed in my recipe which is why the bread is darker in colour.
Remaining ingredients
- Instant Yeast Also known as Easy Bake Yeast or Rapid Rise Yeast. This yeast is added to the dry ingredients without needing to be activated first. Do not replace with active dry yeast (which needs to be activated first).
- Xanthan Gum This adds structure to Gluten Free bakes – only a tiny amount is used in this recipe.
- And finally… Eggs, butter (or ghee), water, salt and sweetener (I used Sukrin Gold). A little heavy cream for glazing and mixed seeds to top will make your bread even yummier!
HOW TO MAKE KETO BREAD STEP BY STEP
Full measurements and instructions can be found on the printable recipe card at the bottom of the page. Please take a look at the steps and video before attempting this recipe!
Put the vital wheat gluten, oat fiber, golden milled flaxseed, sweetener and yeast in a bowl and stir to combine.
Add the eggs, butter and water. Use a mixer fitted with dough beaters (I used my KitchenAid hand mixer but you can use a stand mixer) to mix the dough on low speed initially. Sprinkle with the salt and Xantham Gum.
Increase the speed slightly and keep mixing until the dough comes together and clumps around the beaters – a couple of minutes should do it.
Tip the dough onto your worktop and knead together briefly. Stretch the dough to form a rectangle that’s the same size as the long edge of your loaf tin.
Roll the dough as you would a Swiss Roll and place in small loaf tin lined with baking paper. Cover loosely with a plastic bag and place it in a warm spot to rise for 1 ½ – 2 hours. The dough will expand to fill the tin and rise over the top of it.
Preheat the oven to 180C (350F). Brush the loaf with cream and add mixed seeds or any other toppings you like. Bake for 30-35 minutes until the bread is golden, risen and feels firm to the touch.
Lift the bread out of the tin and allow it to cool completely before slicing. Enjoy fresh or toasted – delicious with salted butter and perfect for avocado toast! One slice is around 3 carbs (based on slicing bread into 16 slices).
Tips for Best Low Carb Bread
- Do not replace any of the ingredients unless you use the options specified. I recommend the ingredients I have sourced from Amazon – if you are lucky to have a local health store look for them there!
- Make sure your water is body temperature – not too hot as it will kill the yeast. If it is too cold if will delay the rise. Your other ingredients should also be at room temperature.
- Place the bread in the oven or the microwave (NOT TURNED ON!) to prove. Check after 90 minutes but prepare to leave it to rise for two hours, especially if the room is cold.
- Allow the oven to preheat properly before baking. Throw in a couple of ice cubes or place a cake tin with water at the bottom of the oven to help bread to rise.
- Store the sliced bread in the freezer and toast from frozen. The bread will keep for a couple of days at room temperature wrapped in a clean linen towel but it will last much longer in the freezer!
- You will need a small loaf tin for this recipe. I have also baked this bread as a round loaf but it did not rise as well as when you bake it in a tin.
SERVING SUGGESTIONS
This homemade Keto bread is great for toasting and serving with butter or avocado or eggs but it can also make great sandwiches!
You can also use it to make Keto croutons (perfect for serving with this Low Carb Chicken Soup!) or breadcrumbs. I suspect it would make a good French Toast – though I haven’t tried that yet!
HAVE YOU MADE MY KETO BREAD RECIPE? Please leave a rating, post a photo on my Facebook page, share it on Instagram, or save it to Pinterest with the tag #supergoldenbakes and make my day!
Homemade Keto Bread
Ingredients
- 1 ¼ cup (185g) Vital Wheat Gluten
- ⅔ cup (80g) Golden Milled Flaxseed
- ½ cup (30g) oat fiber or potato fiber
- 3 tbsp powdered Swerve or other Keto Sugar Substitute
- 3 tsp rapid rise yeast
- 1 tsp salt
- ¼ tsp Xantham Gum
- 1 cup (240ml) water body temperature
- 2 eggs lightly beaten
- 2 tbsp softened ghee or grass fed butter
- 2 tbsp heavy cream to brush on bread
- 3 tbsp mixed seeds optional
Instructions
- Put the vital wheat gluten, oat fiber, golden milled flaxseed, sweetener and yeast in a bowl and stir to combine.
- Add the eggs, butter and water. Use a hand mixer fitted with dough beaters (or a stand mixer) to mix the dough on low speed initially. Sprinkle with the salt and Xanthan Gum.
- Increase the speed and keep mixing until the dough comes together and clumps around the beaters.
- Tip the dough onto your worktop and knead together briefly. Stretch the dough to form a rectangle that’s the same size as the long edge of your loaf tin.
- Roll the dough as you would a Swiss Roll and place in the tin. Cover loosely with a plastic bag and place it in a warm spot to rise for 1 ½ – 2 hours. The dough will expand to fill the tin and rise over the top of it.
- Preheat the oven to 180C (350F). Brush the loaf with the cream and add seeds or any other toppings you like.
- Bake for 30-35 minutes, or until the bread is golden and well risen. You can add some ice cubes on the bottom of the oven to help the bread rise.
- Lift the bread out of the tin and allow it to cool completely before slicing.
Video
Notes
- Do not replace any of the ingredients unless you use the options specified.
- Place the bread in the oven or the microwave (NOT TURNED ON!) to prove. Check after 90 minutes but prepare to leave it to rise for two hours, especially if the room is cold.
- Allow the oven to preheat properly before baking. Throw in a couple of ice cubes or place a cake tin with water at the bottom of the oven to help bread to rise.
- Store the sliced bread in the freezer and toast from frozen. The bread will keep for a couple of days at room temperature wrapped in a clean linen towel but it will last much longer in the freezer!
Nutritional Info
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Lynn Ellis says
I’ve been meaning to write for a few weeks now, so I made myself sit down and do it before the dishes. I have been making this bread for a couple of months. It is absolutely delicious and I LOVE it. The last two or three times I’ve doubled the recipe and made two loaves so I wouldn’t have to make it every week. I have two rising in the oven as I type. This is so easy to make. I’ve tried lots of keto breads and had one fav, however, it stopped working for me for some reason. Then I found this one. I’m a huge breadaholic and this is perfect. I love it toasted with keto caramel sauce for breakfast, with an egg and coffee. PB is good on it, too. Sandwiches are awesome. Now, I must try it as French Toast, as mentioned in a post. I have Type 1 Diabetes and this is perfect for controlling Blood Glucose. I might have to try some of your other bread recipes. For anyone who hasn’t tried it yet, you don’t know what you’re missing. Thank you, Lucy, for coming up with these recipes.
Lucy Parissi says
What a lovely comment, thank you so much 😘😘😘
Linda says
Can I make this in my bread machine?
Lucy Parissi says
Hi Linda – I don’t see why not but I haven’t tried it so cant say for certain x
Alessandra says
Hi! I was wondering if eggs are necessary, as xanthan gum should act as a binder? I’d like to try to make it vegan, as anyone tried without eggs?
thanks!
Alessandra
Lucy Parissi says
I haven’t tried it to be honest but its worth experimenting with a flax egg replacement for the eggs.
Rafa says
Hi there! I just found this recipe and I am excited about it. One question.. in looking at the ingredients list I couldn’t figure out which of these ingredients the yeast will feed on to leaven the bread. I don’t see sugar or starch in the mix so I was just wondering. Yeast can’t eat erythritol, right?
Lucy Parissi says
Hi Rafa,
Rapid rise yeast is mixed directly into the dry ingredients and doesn’t require sugar for activation.
Ruthanne says
I used inulin which yeast responds too. I also hydrated the xanthan gum in the water before adding in to the rest of the ingredients. Because of the large amount of yeast and the inulin, this ended up producing a nice regular sized loaf! I used my bread machine for 10 minutes to mix and then kneaded the dough until elastic. The bread will not rise to its potential without kneading the dough. Delicious bread! Thanks for the recipe!
KElly M says
This was my 3rd attempt at making a nice and tasty bread. It tastes great and my only questions is that the top fell in. Maybe it was my fault. I took it out at 30 minutes and it had a great shape but the top felt hollow. When I stuck a knife in to check its doneness, I decided to put it back in for another 5 minutes and when I took it out, it was deflated. Any suggestions? Should I put it through a second knead? Thanks for a great tasting bread which will be better when I solve this mystery.
Lucy Parissi says
Yes it’s very possible that sticking a knife in it before it was completely baked caused it to deflate. I have done the same by slamming the door over too hard!
Gabriela says
Wow!!! Bread was (is) such an important part of our culture (France and french speaking Switzerland) and I had all but given up on it. Then I discovered your receipe yesterday and just tried it. I am in heaven.
I did not find the oat fiber here so I substituted with psyllium. Was worried it would not be good, but it still is.
Raymon says
Hi,
My grandson is starting a Keto diet, in an attempt to help reduce his epileptic seizures. I’m being a dummy but can you tell me, are the nutritional breakdowns at the end of the recipe ie. 7g of carbs per slice or per loaf? Thanks.
Lucy Parissi says
The nutritional info is per serving so per slice in this instance
Raymond says
Thanks
Matt says
What ratio did you use for substituting the Psyllium? Just like for life measurement?
Trish says
My husband and I really enjoy this bread..
Lucy Parissi says
So glad to hear! 😘
Andrea says
Absolutely amazing! Thanks a lot, this was the first Wheat Gluten Keto bread which did not have the consistency of chewing gum! Still a bit chewy but nothing compared to previous recipes. Especially as I only have a hand mixer and my hands, it was a full on success!! Happy me and happy hubby! Any idea if the oat fibre can be replaced by maybe Protein Powder? I ran out of oat fibre and in my region we cannot get any of those ingredients. Thanks again!
Lucy Parissi says
Hi Andrea glad you enjoyed the recipe! Unfortunately I am not sure if you can replace the oat fibre as I haven’t tested it
Andrea says
I will try it and let you know 🙂 Thank you.
Andrea says
Dear Lucy, I tried and it was slightly difficult to get the same consistency, but what can you do if you dont have the ingredient, so I added 1 TBL of almond flour in addition to the Protein Powder and the outcome was a much softer dough, but I am happy to say, the baked result is still amazing!!!! Thanks a lot, I will def make your recipe part of our regular diet!
sharon says
I’m so pleased I found this recipe, it came out really well. Mine didn’t rise well before going in the oven, It is cold here at the moment. So after about an hour, I put it in the oven for five minute while it heated up. I then added the cream and seeds.
I was really surprised as it came out lovely and risen. This is the best keto bread recipe I’ve found. I’ve just had some toasted with peanut butter 🙂 Thanks so much.
Lucy Parissi says
So glad you liked it!
Fran says
Your keto makes absolutely the best tasting French Toast.
Lucy Parissi says
It does! Thanks for your comment x
Kellie Anderson says
This looks so good, Lucy! I’ll need to give it a try, although I will need to let my fellow low-carber husband eat most of it as I can’t really have gluten these days. This looks so brilliant and the styling fab as always. xx
Lucy Parissi says
Have a try – it might work for you! Trying to make a gluten free version too. So far my experiments have been very heavy/dense