If you're anything like us, a good ol' bite of bread was the first thing you missed when you started eating keto. If that's the case, we hope your search for a low-carb sandwich bread ends here.
Lucky for you (and us), a nice slice of white bread isn't too hard to come by on keto once you figure out a few of the key ingredients in a low-carb loaf.
This recipe is an adaptation of many common keto bread recipes, including Diedre's Kitchen bread and LifeSource Foods' Low-Carb bread recipe, with the exception of one key change. Instead of golden flax meal, we substitute lupin flour! We find this offers a similar golden color while improving both the loaf's texture and nutritional content.
This loaf is lovely when thinly sliced for a sandwich. Alternatively, for any members of the brunch brigade out there, this bread makes for fantastic, thick-cut French toast.
2 tbsp monkfruit sweetener (or low-carb sweetener of choice)
¾ tsp xanthan gum
Directions
In a small bowl, dissolve honey in warm water and stir in yeast. Let yeast sit until activated and doubled in size.
In a medium bowl, combine all dry ingredients.
In a large bowl (preferably a stand mixer), beat eggs and ghee for ~30 seconds. Slowly add yeast and dry ingredients, alternating between the two. Continue to mix for 6-8 minutes until a solid dough has formed.
TIP: If the dough is too sticky to handle, add a bit more vital wheat gluten.
Place dough into a well-greased loaf pan and let it rise for 1.5-3 hours until doubled in size.
TIP: In a rush? Bring a cup of water to a boil and place it next to your dough in a small space such as your oven or microwave. This will help to expedite the rising process.
Preheat oven to 375° F. Bake your bread on the middle rack for ~35 minutes until golden brown.
Remove from oven and allow to cool completely. Use a knife around the edges of the loaf pan to loosen the bread. Slice, and enjoy!
I made this today and…holy cow….excellent!! None of the keto bread recipes I’ve tried have turned out. Then I found this one and decided to make it in my bread machine. Added all ingredients, hit the button and walked away. 3 hours later I had a gorgeous loaf of real bread!! I kid you not, I took it out of the machine and it looked like it should be on a magazine cover. After it cooled, I tried it and could not believe it. It tastes like real bread, with a taste like a wheat bread. It had the soft texture of real bread and tasted just like it. I can’t thank you enough – I will be making it all the time!
Marlene
Excellent bread!! Made it in my old breadmaker on the wholewheat mode and it turned out fantastic! Toasted the next day with all the sandwich fixing it tastes so good. Thanks for the great recipe!
My only wish is a listing of what the carbs would be.
Chris
I made this for the first time and I’m so happy !! I wasn’t the greatest at making regular bread so I was a little intimidated but it was so easy ! The carb count per slice is a little higher than I would like but this bread tastes much better than the keto bread I am able to buy at the store and just 1 piece is pretty filling. For a 40g slice I calculated 2.5g net carbs (9.5g total carbs-5.7g fiber-1.3g sugar alcohols) 10g protein, 2.4g fat. It toasts up perfectly! Untoasted, it has that “chew” like regular bread. It’s soft with a nice crumb and crust. It holds together with condiments when used as a sandwich. I greased my loaf pan with ghee. I found the recipe straight forward and the dough was a little sticky. I did have to add a couple Tbs of extra vital wheat gluten as suggested to get it to start pulling away from the sides of the mixing bowl with the dough hook. I wasn’t sure if I was supposed to use the dough hook ?? I floured my hands with a little lupin flour and a little on the counter when shaping the dough. I would use a bigger loaf pan next time as it rises quite a bit. I may divide dough in two smaller loaf pans next time or try a rustic loaf rise in a banneton basket to see if that works?? As another commenter mentioned the cup of hot water next to the dough to rise in the microwave worked great !! Im still working on eating the first loaf, storing it wrapped in fridge seems to keep it ok without drying it out. I can’t wait to make it again !!!
My questions are…
Do you mix it the whole time with the paddle or switch to dough hook?
Does this dough work as a rustic loaf risen in a basket or on a cookie sheet?
Does this dough work for buns?
Would add-ins like nuts and seeds affect the rise?
Would this dough work for cinnamon rolls?
Thank you so much !!!
Sara
Sara
I made this for the first time and I’m so happy !! I wasn’t the greatest at making regular bread so I was a little intimidated but it was so easy ! The carb count per slice is a little higher than I would like but this bread tastes much better than the keto bread I am able to buy at the store and just 1 piece is pretty filling. For a 40g slice I calculated 2.5g net carbs (9.5g total carbs-5.7g fiber-1.3g sugar alcohols) 10g protein, 2.4g fat. It toasts up perfectly! Untoasted, it has that “chew” like regular bread. It’s soft with a nice crumb and crust. It holds together with condiments when used as a sandwich. I greased my loaf pan with ghee. I found the recipe straight forward and the dough was a little sticky. I did have to add a couple Tbs of extra vital wheat gluten as suggested to get it to start pulling away from the sides of the mixing bowl with the dough hook. I wasn’t sure if I was supposed to use the dough hook ?? I floured my hands with a little lupin flour and a little on the counter when shaping the dough. I would use a bigger loaf pan next time as it rises quite a bit. I may divide dough in two smaller loaf pans next time or try a rustic loaf rise in a banneton basket to see if that works?? As another commenter mentioned the cup of hot water next to the dough to rise in the microwave worked great !! Im still working on eating the first loaf, storing it wrapped in fridge seems to keep it ok without drying it out. I can’t wait to make it again !!!
My questions are…
Do you mix it the whole time with the paddle or switch to dough hook?
Does this dough work as a rustic loaf risen in a basket or on a cookie sheet?
Does this dough work for buns?
Would add-ins like nuts and seeds affect the rise?
Would this dough work for cinnamon rolls?
Thank you so much !!!
Sara
Sara
I was able to make this in my bread machine! I have an Oster, that requires adding liquids first, then all dry items.
I made this today and…holy cow….excellent!! None of the keto bread recipes I’ve tried have turned out. Then I found this one and decided to make it in my bread machine. Added all ingredients, hit the button and walked away. 3 hours later I had a gorgeous loaf of real bread!! I kid you not, I took it out of the machine and it looked like it should be on a magazine cover. After it cooled, I tried it and could not believe it. It tastes like real bread, with a taste like a wheat bread. It had the soft texture of real bread and tasted just like it. I can’t thank you enough – I will be making it all the time!
Excellent bread!! Made it in my old breadmaker on the wholewheat mode and it turned out fantastic! Toasted the next day with all the sandwich fixing it tastes so good. Thanks for the great recipe!
My only wish is a listing of what the carbs would be.
I made this for the first time and I’m so happy !! I wasn’t the greatest at making regular bread so I was a little intimidated but it was so easy ! The carb count per slice is a little higher than I would like but this bread tastes much better than the keto bread I am able to buy at the store and just 1 piece is pretty filling. For a 40g slice I calculated 2.5g net carbs (9.5g total carbs-5.7g fiber-1.3g sugar alcohols) 10g protein, 2.4g fat. It toasts up perfectly! Untoasted, it has that “chew” like regular bread. It’s soft with a nice crumb and crust. It holds together with condiments when used as a sandwich. I greased my loaf pan with ghee. I found the recipe straight forward and the dough was a little sticky. I did have to add a couple Tbs of extra vital wheat gluten as suggested to get it to start pulling away from the sides of the mixing bowl with the dough hook. I wasn’t sure if I was supposed to use the dough hook ?? I floured my hands with a little lupin flour and a little on the counter when shaping the dough. I would use a bigger loaf pan next time as it rises quite a bit. I may divide dough in two smaller loaf pans next time or try a rustic loaf rise in a banneton basket to see if that works?? As another commenter mentioned the cup of hot water next to the dough to rise in the microwave worked great !! Im still working on eating the first loaf, storing it wrapped in fridge seems to keep it ok without drying it out. I can’t wait to make it again !!!
My questions are…
Do you mix it the whole time with the paddle or switch to dough hook?
Does this dough work as a rustic loaf risen in a basket or on a cookie sheet?
Does this dough work for buns?
Would add-ins like nuts and seeds affect the rise?
Would this dough work for cinnamon rolls?
Thank you so much !!!
Sara
I made this for the first time and I’m so happy !! I wasn’t the greatest at making regular bread so I was a little intimidated but it was so easy ! The carb count per slice is a little higher than I would like but this bread tastes much better than the keto bread I am able to buy at the store and just 1 piece is pretty filling. For a 40g slice I calculated 2.5g net carbs (9.5g total carbs-5.7g fiber-1.3g sugar alcohols) 10g protein, 2.4g fat. It toasts up perfectly! Untoasted, it has that “chew” like regular bread. It’s soft with a nice crumb and crust. It holds together with condiments when used as a sandwich. I greased my loaf pan with ghee. I found the recipe straight forward and the dough was a little sticky. I did have to add a couple Tbs of extra vital wheat gluten as suggested to get it to start pulling away from the sides of the mixing bowl with the dough hook. I wasn’t sure if I was supposed to use the dough hook ?? I floured my hands with a little lupin flour and a little on the counter when shaping the dough. I would use a bigger loaf pan next time as it rises quite a bit. I may divide dough in two smaller loaf pans next time or try a rustic loaf rise in a banneton basket to see if that works?? As another commenter mentioned the cup of hot water next to the dough to rise in the microwave worked great !! Im still working on eating the first loaf, storing it wrapped in fridge seems to keep it ok without drying it out. I can’t wait to make it again !!!
My questions are…
Do you mix it the whole time with the paddle or switch to dough hook?
Does this dough work as a rustic loaf risen in a basket or on a cookie sheet?
Does this dough work for buns?
Would add-ins like nuts and seeds affect the rise?
Would this dough work for cinnamon rolls?
Thank you so much !!!
Sara
I was able to make this in my bread machine! I have an Oster, that requires adding liquids first, then all dry items.