Low-Carb Sandwich Bread
Keto-Friendly, Low-Carb Bread with Lupin Flour, Great for Sandwiches and Toast
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.
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.
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!