Keto Bread Recipe – Real Bread minus the Carbs!
, Updated Oct 13, 2022
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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
Video
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.
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!
Nutrition
Nutritional information is always approximate, and will depend on quality of ingredients and serving sizes.
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This was my first Crack at making any kind of bread. I didnt know the water needed to be warm so my dough didnt rise much before baking. it rose some while baking though.
How many slices are considered a serving size for the nutritional info? im trying to input it into My Fitness Pro.
thanks!
It’s based on the bread being sliced into 16 portions 😘
I did this a second time but used warmish water this time and it came out SO much better! My husband took a bite and said, “Thus is the bread YOU made? Wow, fancy!” lol. Just putting my third attempt in the oven. Sunday has become Mass–Breadmaking and clothes-folding day! love it!
Awesome!
Is it possible to bake this bread in the air fryer? Would love to hear the experience if someone ever tried it! Thank you!
Hi Andrea, I don’t see why not. Preheat to 320°F (160°C) and start checking after 30 minutes. Make sure there’s sufficient space in the air fryer for the bread to rise, removing the internal rack if that’s possible.
This was my first time making keto bread! I used my bread machine, with all the exact ingredients (except seeds on top because I wasn’t home in time to add them). I added the ingredients to the machine per the machine’s instructions (wet ingredients first, dry second, with yeast being last). This bread turned out PHENOMENALLY!!! The best flavor, texture…everything! Do you think it would work to add the seeds directly into the bread, instead of on top??
Brilliant recipe and instructions, I’ve made this three times now and it’s been fantastic every single time. 😎👌
Just one question, in the nutritional information are the figures based on 100g of the finished loaf or per slice?
Thanks Lucy 👍
Hi Lucy. We love this bread and it’s easy to make. The question I have is after taking bread out of the oven, the loaf collapses on the sides. The bread rises nicely, good browning and loaf is done on the inside.
Do you have any suggestions as yo why the sides collapse? Too much yeast, too much liquid?
Thanks for this great recipe!
Hi Carolyn – that is so odd! If it doesn’t affect the taste and doneness I would not worry too much.
Just tried this recipe tonight – it’s been months without a decent bread … until now! Hubby said “DO NOT LOSE THIS RECIPE!”. Great job with the instructions – very easy to follow.
Just wondering….in the info about recipe it says that xanthan gum is needed in gluten-free bakes, but this recipe has a lot of gluten in it. I’d rather not have to buy any if it’s not really needed. Just a bit confusing, so I wanted to check that out before I make it 😊. Thank you!
Hi Jody, I havent made the recipe without it so I cant comment. You can certainly try, but in any case its not an expensive ingredient
This recipe is a steady part of our Keto diet, double it up, and 1 loaf goes straight in the freezer. For us it is the best Keto bread out there. Thanks a lot.
No rating yet as I haven’t made this, but I have a question. I have been on a quest for a keto crusty bread. Do you think this could work? Thinking of baking in a pre-heated dutch oven at 350, then increasing to 500 and removing the lid. Have you tried anything like this?
If you mean shaped as a round loaf then I am not sure as I havent tried. This method certainly works on normal bread / sourdough but not sure with Keto ingredients. The crust is relatively crisp though, especially if you toast the bread
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.
What a lovely comment, thank you so much 😘😘😘