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!
The one thing I have missed the most since I started eating low carb the beginning of the year was baking bread (and of course, eating bread) and the lovely aroma of it baking. I have tried a lot of substitutes recipes for Keto/Low Carb breads but was never impressed with any of them, taste wise or texture wise. Then I started hearing whispers about LUPIN FLOUR and I hurried and ordered some. It came day before yesterday. Yesterday, I baked bread! Last night I had a slice slathered with butter and later made a sandwich with turkey, cheese and mayo. YUM! GAME CHANGER! It tastes a lot of my Gram’s Rye Bread and that was always one of my favorites! Overnight, I stored it in a ziplock bag and this morning I cut a slice and toasted it. Oh, my! Thank you for this recipe! I will be making this often. It is now my GO TO bread recipe!
wildwildrose
I made this today and it is the best keto bread I have tried. Everyone says their’s tastes the best but I have yet to find one that actually tasted like bread – or at least really close! The loaf rose above the loaf pan and is the size of a normal loaf of bread. I cooled it on its side. And the tip about a cup of boiling water inside the microwave to expedite the rising of the dough worked like a charm! My husband and I split the crust to sample – warm with butter. He loved it too.
Claudia
Hi Claudia! Thanks for the comment. Yes, 1 tsp of sugar in the place of honey should work just fine to activate the yeast. Let us know how the recipe goes. :)
The one thing I have missed the most since I started eating low carb the beginning of the year was baking bread (and of course, eating bread) and the lovely aroma of it baking. I have tried a lot of substitutes recipes for Keto/Low Carb breads but was never impressed with any of them, taste wise or texture wise. Then I started hearing whispers about LUPIN FLOUR and I hurried and ordered some. It came day before yesterday. Yesterday, I baked bread! Last night I had a slice slathered with butter and later made a sandwich with turkey, cheese and mayo. YUM! GAME CHANGER! It tastes a lot of my Gram’s Rye Bread and that was always one of my favorites! Overnight, I stored it in a ziplock bag and this morning I cut a slice and toasted it. Oh, my! Thank you for this recipe! I will be making this often. It is now my GO TO bread recipe!
I made this today and it is the best keto bread I have tried. Everyone says their’s tastes the best but I have yet to find one that actually tasted like bread – or at least really close! The loaf rose above the loaf pan and is the size of a normal loaf of bread. I cooled it on its side. And the tip about a cup of boiling water inside the microwave to expedite the rising of the dough worked like a charm! My husband and I split the crust to sample – warm with butter. He loved it too.
Hi Claudia! Thanks for the comment. Yes, 1 tsp of sugar in the place of honey should work just fine to activate the yeast. Let us know how the recipe goes. :)
Happy baking!
Can I substitute 1tsp sugar for the honey?