Home » Bread
Author: Emily Krill | Published: | Modified:
Jump to Recipe
This is the best low carb loaf of bread that you can make. This Keto Bread Recipe with Yeast has just 5g net carbs per slice. Pure sandwich gold.
Greetings low carb bread lovers.
When people talk about foods they miss on a low carb diet, the first thing they always say is bread. It's the "staff of Life" after all.
And once you give it up, you realize how much you relied on it.
The easiest thing in the world to eat is a sandwich, but can you just grab a loaf of sandwich bread from the grocery store when you are on a low carb diet? Not so much.
And yes, I know that there are low carb alternatives.
There is cloud bread. You can make bread from psyllium husk powder and almond flour and coconut flour. But they can’t touch regular old white bread because they lack the yeast to rise them and the gluten to give them elasticity and a nice good chew. And as for store-bought Keto bread, it can just talk to the hand (because the face don't understand.)
So for the past few years, I’ve been tinkering around with a Keto bread recipe with yeast.
It's a yeast-leavened low carb bread that uses vital wheat gluten to make up for the lack of gluten in the almond flour. So far I’ve shared recipes for Farmer’s Yeast Bread, Rye Bread, Raisin Bread andCiabatta. And not to brag, but they were fairly spectacular.
But today’s recipe is the best low carb sandwich bread yet.
It uses Lupin Flour, which is a great low carb, high protein flour made from the lupin bean (more info here). Using this flour lightens the dough which allows it to rise just as high as normal white bread. So it’s every bit as tasty as regular bread you’d buy at the store, but each slice of this low carb yeast bread has just 5g net carbs.
So three cheers for Lupin flour sandwich bread!
It truly is the staff of Life.
📋 Recipe
Keto Bread with Yeast
This is the best low carb loaf of bread that you can make. It's a yeast leavened white bread with only 5g net carbs per slice. Pure sandwich gold.
- Author: Emily Krill
- Prep Time: 125
- Cook Time: 45
- Total Time: 2 hours 50 minutes
- Yield: 12 slices 1x
- Category: Bread
- Method: Baked
- Cuisine: American
- Diet: Diabetic
Ingredients
UnitsScale
- 2 ¼ cups warm (like bath water) water, divided
- 2 teaspoons sugar*
- 2 envelopes (4 ½ teaspoons) active dry yeast
- 2 cups vital wheat gluten
- 1 ½ cups super fine almond flour
- 1 cup Lupin Flour
- 1 teaspoon salt
- 1 tablespoon baking powder
- 6 tablespoons melted butter
- ½ tablespoon melted butter to brush on top
Instructions
Step 1. Liberally grease a large bowl and a standard-sized loaf pan with butter. Melt 6 tablespoons butter in the microwave.
Step 2. Add a ½ cup of warm water to another large bowl and mix in sugar until dissolved. Mix in yeast 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 is dead and you need to start over with fresh yeast.
Step 3. As you are waiting for the yeast to proof, mix together all dry ingredients in a large bowl.
Step 4. Add remaining 1 ¾ cup water and 6 tablespoons melted butter to the frothy yeast mixture and stir to combine.
Step 5. Either use a stand mixer with a paddle attachment or a wooden spoon to mix the dough together. Slowly add the dry ingredients to the wet until fully combined.
Step 6. The dough should be sticky and rather wet. If it is too dry to knead, then add a little bit more water. Knead the dough for 6 minutes with your hands or a dough hook on the stand mixer.
Step 7. Form the dough into a ball and place it in the greased bowl. Preheat the oven for 2-3 minutes until the temperature reaches 100-110 degrees. Cover the bowl with a towel and place in the warm oven to rise for 1 hour.
Step 8. Punch the air out of the dough and knead a few times.
Step 9. Form the dough into a loaf and place it in the loaf pan.Step 10. Allow the dough to rise for 45 minutes more.
Step 11. Preheat the oven to 350 degrees F and brush the butter over the top of the dough.
Step 12. Bake for 35-45 minutes until the internal temperature reaches 190-200 degrees F.
Step 13. Remove from the oven and place on one of the long sides to cool for 10 minutes. Switch to the other side and cool for 10 minutes more. Release the loaf onto a cooling rack and cool to room temperature before cutting.
Notes
* The sugar is converted to alcohol and carbon dioxide in the fermentation process, so the carbohydrates are canceled out.
Nutrition
- Serving Size: 1 slice
- Calories: 256
- Fat: 14
- Carbohydrates: 11
- Fiber: 6
- Protein: 23
Keywords: Low Carb Sandwich Bread, Keto Sandwich Bread, High Protein Sandwich Bread
« Keto Pecan Snowball Cookies
Heart Shaped Keto Shortbread Cookies »
Reader Interactions
Comments
Bruce Frank says
I am looking for a recipe using powdered cauliflower (a commercial product, not homemade starting with fresh cauliflower) yeast and gluten. Assuming, from rare articles that I have read that I will adding a full cup of gluten for every cup of powdered cauliflower, unless the ratio needs to be different for the dry powdered cauliflower. My thoughts are that I take that mixture and use it, and treating it if it were wheat flower, in a standard bread recipe, with the teaspoon of sugar per packet of yeast. Can anyone help?
Reply
Emily Krill says
I’ve never heard of powdered cauliflower! You’ll need to experiment with it since there aren’t many recipes that use such a specialty ingredient. Good luck!
Reply
Bruce Frank says
Emily Krill, here is the Cauliflower Power I have.
Reply
Kathleen VanFleet says
Has anyone tried making rolls in cupcake pans?
★★★★★
Reply
Marlene says
This bread looks and sounds so good, I want to make it today. Is there any way to stop the sinking in the middle while baking? Every single one of the keto breads I have made have sunk in the middle while cooling. If I make in the bread machine, the sinking is not as bad, though. Anything that can be done, or is it just one of the drawbacks of keto bread?
Reply
Emily Krill says
Yea, it’s a problem. I like to make this bread in a large glass or metal bowl and flip it over so the sunken side is at the bottom. It looks like this: https://www.resolutioneats.com/blog/keto-yeast-bread/
Reply
BRENDA says
Emily,
I AM SO EXCITED TO FI N D THIS RECIPE. I HAVE BEEN EXPERIMENTING WITH LOW CARB BREADS LATELY AND HAVE MADE SOME GOOD ONES. BUT THIS RECIPE SOUNDS MORE LIKE MY HOMEMADE BREADS. I MAKE FOR MY FAMILY. KNEADING AND RISING, ETC. PLUS I LIKE THE COMMENTS.
I HAVE A QUESTION.
YOU THINK I COULD PUT
INULIN IN THIS RECIPE TO GIVE IT MORE FLAVOR.
IF SO. HOW MUCH.
WOULD APPRECIATE YOU GETTING BACK TO.
THANKS, BRENDAReply
Emily Krill says
Great, hope you like the recipe. But I’ve never experimented with insulin so I don’t know if it will work. Sorry!
Reply
brenda says
thx for getting back to me. by inulin being a sweetener I thought it would make the bread sweeter. but I won't use it. I will go by your recipe.
Reply
Elizabeth says
What can I use in place of gluten? I'm gluten free
Reply
Emily Krill says
Vital Wheat Gluren is essential to the recipe, sorry.
Reply
Bruce Frank says
I have tried several bread recipes that created loft by adding whipped egg whites. Gently folded in to the bread mix in the final stage before putting the dough
into the bread pans.Reply
Virginia McClennan says
Do you really mean 2 CUPS of gluten? Nearly as much gluten as actual flour? I'd like to try the recipe but I think that's a mistake.
Reply
Emily Krill says
No, it’s right. You need that much to get the same elasticity as regular yeast bread.
Reply
Mali says
Where have you been since I started this keto journey?? This bread is fluffy yet substantial perfect !! For sandwiches I could’ve never fallen off the wagon if I had known about this sooner!! Thank you so much best keto bread ever!! DJAC
★★★★★
Reply
Emily Krill says
No problem!
Reply
Bob Musser says
Has anyone tried making this with just lupin flour and the vital wheat gluten? Would like to miss the fat from the almond flour. Recently make some low carb donuts with lupin flour, oat starch and vital wheat gluten as the "flour" component, and they went through 2 risings with no problem, and tasted good.
Reply
Kim says
I really would like to try this recipe but we have peanut allergies in our family and I've read that Lupin flour should be avoided. Can I substitute Whey Protein or Coconut flour?
Reply
EmilyKrill says
No, this recipe was only designed to work with lupin flour. But I’ve got a similar yeast bread recipe without it. https://www.resolutioneats.com/blog/low-carb-yeast-bread/
Reply
Tina says
Coconut flour is tricky because its not a 1:1 ratio with regular flour
Reply
Karen says
This is a great recipe, absolutely the best keto bread I've ever tried and I have tried many. I saw your post and I thought I would try a loaf using 1 cup of Anthony's oat fiber in place of the lupin flour. It turned out to be FANTASTIC! It was every bit as good as the original recipe. Unfortunately, where I live oat fiber is not available in stores but it is available on Amazon. Hope this helps.
Reply
Emily Krill says
Thank you so so much for the tip. I will definitely experiment with oat fiber in the future!
Reply
Karen says
I think you will be very impressed. I love your site and all of your great recipes. Thank you so much for all you do.
Reply
Emily Krill says
Sure thing!
« Older Comments
