Keto Yeast Bread
This keto yeast bread makes all your low carb sandwich dreams come true. It is soft and fluffy with a light and elastic crumb. It literally tastes like proper white bread, yet it has only 1.5g net carbs per slice. Easy one-bowl recipe!
Servings: 18
Calories: 97kcal
Equipment
- 9x5 rectangular bread pan I used a silicone pan
- digital kitchen scales to measure flours
Ingredients
- 250 ml warm water 1 cup plus 1 tbsp, not hot
- 2 teaspoon instant dried yeast 7g
- 1.5 tablespoon inulin or use sugar/honey (low carb sweetener DOES NOT WORK)
- 175 g Vital Wheat Gluten I used NKD Living
- 50 g Oat Fibre I used Groovy Keto
- 70 g Golden Flaxseed Mill whole seeds to a flour. Also regrind ground flax into a finer flour.
- 60 ml light olive oil
- 2 large eggs MUST BE ROOM TEMPERATURE, or 3 egg whites, 100g
- 1-1.5 teaspoon sea salt
Instructions
Prep
- Grease the inside of a 9x5 inch silicone loaf pan with olive oil. If using a metal loaf pan, line it with parchment paper. Regrind ground golden flax into a finer flour with a food processor or spice/coffee grinder. Bring eggs to room temperature.
Proof yeast
- Put the yeast and inulin (Recipe Notes 1) into a large mixing bowl with the warm water. Whisk with a balloon whisk or fork to combine. Cover with a kitchen cloth and put the bowl in a warm place to activate the yeast (Recipe Notes 2). This takes around 15-20 minutes. It will create a thick layer of foam on top.
Mix Dough
- Add all ingredients to the mixing bowl with the yeast. Mix for 5 minutes with an electric mixer using dough hook attachments (whisk attachments won't work). The mixture starts out crumbly and turns into a smooth, supple dough (Recipe Notes 3).
- On a clean kitchen surface and with clean hands, stretch the dough into a 9 inch wide, large rectangle.
- Roll the dough into a log, starting from the narrow side, and place it into the prepared loaf pan seam side down.
Let Dough Rise
- Loosely cover the pan with clingfilm (oil it on the underside so it won't stick to the dough) and wrap the bread pan into a kitchen towel. Let the dough rise in a warm place (Recipe Notes 2) for 60-90 minutes until it has doubled in size. Option to score the top with a knife.
Bake
- Preheat the oven to 190C / 375F and bake the bread for 42-48 minutes (Recipe Notes 4) until the loaf has risen and a golden crust has formed on top. It should feel light and sound hollow when you tap the top.
- Let the bread cool in the pan for a few minutes, then transfer it onto a wire rack to let it cool to room temperature (90 minutes, Recipe Notes 5).
Notes
1.5g net carbs per slice. Makes 18 slices.
My hot loaf weighed 648g, the cooled loaf weighed 635 grams.
Store in a bread tin for up to 4 days or freeze pre-sliced for up to 3 months.
Sorry, no US cup measurements for this recipe. This is by design. Brands of Vital wheat gluten and oat fibre have varying textures. The GroovyKeto Oat fibre measured 1.5 cups for 50 grams whereas other brands such as Anthony's are milled much finer and you can fit 50 grams into ½ cup.
Ingredient swaps: I tested the bread with both 3 large egg whites and with 2 large eggs (both taste and nutrition are very similar). You can replace the olive oil with 70g softened butter, if you ALSO REDUCE THE AMOUNT OF WATER to 240ml or 1 cup.
1 Inulin Replacement - Inulin is a prebiotic fibre. Use sugar or honey as possible swaps (2 teaspoons is enough). The yeast bacteria "feeds" on the carbs of the sugar and none are left once the bread has baked. Low carb sweetener won't activate the yeast because it does not contain carbs.
2 Where to proof yeast and let dough rise - An airing cupboard is a good place, or use your oven if you can set it to a low temperature (around 80F or 27C). Cover the dough well so it can't dry out.
3 No electric mixer. Start combining the ingredients with a spatula, then knead the dough with your hands for at least 5 minutes on a clean kitchen surface until soft, supple, stretchy and smooth.
4 Baking pan timings. Bread bakes and browns slightly quicker in metal loaf pans because they conduct heat. Check towards the lower end of the baking duration recommendation. In a silicone pan, which is what I used, the bread took 47 minutes.
5 Cool the bread fully. Don't cut into hot or warm yeast bread. Wait for 90 minutes until it has firmed up and is easy to slice.
6 Can I make this bread in a Bread Machine? Yes! My reader Paul made a version of this bread in his Panasonic bread machine. He used a standard bread cycle, adding the dry ingredients first, then the wet ingredients on top (see images in post)
Nutrition
Serving: 35g | Calories: 97kcal | Total Carbohydrates: 5.4g | Protein: 9.1g | Fat: 5.7g | Saturated Fat: 0.8g | Fiber: 3.9g | Sugar: 0.1g
