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The NUMBER ONE requested recipe from the Keto world has got to be a perfect low carb bread.
Well, I have some amazing news for you!
I have perfected my recipe to create such a thing!
It has all keto approved ingredients and renders just 1 NET carb per slice!
****THIS RECIPE IS GRAIN FREE, SUGAR FREE, DAIRY FREE, OVO VEGETARIAN, NUT FREE, KETO APPROVED, PALEO APPROVED, LOW CARB APPROVED.
NOTE: THIS RECIPE USES VITAL WHEAT GLUTEN BUT DOES NOT CONTAIN WHEAT. IT IS NOT GLUTEN FREE SO IF YOU HAVE A GLUTEN INTOLERANCE I WOULD AVOID THIS BREAD. SYMPTOMS OF GLUTEN ALLERGY CAN INCLUDE STOMACHE PAINS, BOWEL ANDF STOOL PROBLEMS, AS WELL AS FLU LIKE SYMPTOMS. IF YOU HAVE EATEN NORMAL GLUTEN BREAD IN THE PAST WITH NO SUCH ISSUES, THIS BREAD WILL BE FINE FOR YOU TO EAT. ****
It does take some work to make this recipe, a few extra steps and ingredients but it’s soooo worth it! If you have a good stocked keto pantry, then you already probably have all these ingredients. If not, you will find the links to purchase them listed in the recipe itself. Just click the ingredient name. I try to get the lowest cost but best value – ingredients for my readers.
You can freeze the bread and take a slice out of the freezer 30 mins before eating or throw it in the toaster and cream some delicious butter on top.
I find this bread is best stores in the fridge for up to 8 days. The moisture content will cause it to go bad if left out on the counter at room temperature.
You can also substitute the flax for ground hemp seeds to make white bread. I absolutely love that version and recommend you try it as well. The flax adds a bit more fibre to the slice which is why I incorporated it in this version.
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- 1 cup of warm water (aprox. 50 degrees celsius)
- 1 tbsp active dry yeast
- 1 tsp organic honey (will cancel itself out by the yeast)
- 1 tsp of pink Himalayan salt
- 2 eggs lightly beaten
- 1/2 cup oat fiber
- 3 tbsp coconut flour
- 1/4 cup golden flax seeds (ground into meal flour)
- 1 tsp psyllium husk powder
- 1 + 1/4 cup vital wheat gluten
- 2 tbsp swerve confectioners
- Preheat oven to 100 degrees F or set on warm if you have the setting. Let heat up fully then turn off.
- In a measuring cup, add the water and using a thermometer make sure it’s 105 Degrees Fahrenheit.
Stir in the yeast until completely dissolved. Next stir in the honey and set aside.
- In a bowl, add all the dry ingredients. Whisk until incorporated.
- In the mixer with paddle attachment, add all the ingredients and on low speed mix for 3 minutes. If you have a dough hook you can change it to the hook and mix for another 4 minutes. I like to knead by hand. Mould it into a oval smooth ball and place into a bread pan. I use this Copper Chef one because it never sticks and is easy to remove.
- Place the bread in the warm oven and let rise for 1.5 – 2 hours.
- Remove from oven and preheat the oven to 375 degrees F.
- Bake for 30 minutes. Turn oven off and open the door. This will make it so the bread doesn’t fall on the top. Let cool in oven for 1 hour and then remove.
- Let fully cool and then slice into 16 -18 thin slices. (Marcos below are for 18 slices)
- Store in fridge for up to 8 days.
This bread toasts amazingly. Try it out!
Nutrition Per Serving = 18 servings
1 serving = 1 slice
Total Fat = 1.5g
Carbohydrates = 7.4g
Dietary Fiber = 4.9g
Sugar Alcohols = 1
Protein = 5.9g
Total Net Carbohydrates: 1.5g
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30 thoughts on “THE BEST KETO BREAD / YEAST BREAD (1 NET CARB PER SLICE)”
I’d love it if it was gluten free! Is there a way to substitute vital wheat gluten? Perhaps with xanthan gum?
Unfortunately no. Xanthan gum is a binding agent and is high in carbs in large amounts. The main ingredient is gluten in this recipe. Its whT makes bread texture. Sorry love.
Hi there, this looks great and I am going to try it. Just 1 question, I have already ground flax seed, how much do I need? So 1/4 cup whole seeds = how much ground ?
I’ve used the same amount and it worked out well. You should be good. 🙂
Can the same recipe be used in a bread maker?
I haven’t tried it but I assume yes. Just grease the pan first. Let me know how it turns out!
Comes out great!
I did, it’s wonderful, just mix dry ingredients before putting in. I didn’t once and some didn’t get mixed so it was patchy.
I was concerned that there was no oil or butter. i added 2 Tbsp. coconut oil. I mixed and kneaded the dough in my bread maker then divided it into 16 rolls and it is good.
Can I exclude or substitute the flax seed?
yes you can, just add 1/4 cup of gluten flour extra
New to KETO, Help me with the math on Carb Count on the bread. . . .I get 2.5 , , , , still low, but I’d like to understand for general purposes too.
Hi CJ, Carbohydrates = 7.4g subtract Dietary Fiber = 4.9g subtract Sugar Alcohols = 1 = Total Net Carbohydrates: 1.5g
Thanks soooooo much for this slightly different recipe, the addition of 3 tablespoons coconut makes all the difference for me, taking away the objectionable taste of the vital gluten and firming it up some. I also add 1 tbsp apple cider vinegar to anything with flaxseed, seems to neutralize some of it;s flavour too. Threw everything in the bread machine but turned it off after first rise. Other times it didn’t rise back after “beat downs”. This one rose and rose and stayed. Delicious too.
what is the purpose of swerve confectioners?
Honey is for the yeast..serve confectioners; is it just for some tinge of sweetness in the bread?
Yes. It takes away the bitterness. The honey dissolves in the yeast
I made this bread today and enjoyed two slices still a little warm with butter, sigh. Another commenter mentioned the coconut flour made a big difference and I agree! There is a similarish recipe out there that uses the gluten flour, flax and oat fibre but I had no luck with it, the coconut is perfect. Well made recipe wholesomehomemade! I skipped the honey and used about a 1/4 cup of inulin powder to feed the yeast and sweeten it a bit, it worked very nicely and most people do not absorb inulin or have an insulin reaction to it-just throwing that out there.
Would love a calorie count per slice ! Lovely well risen loaf …
I just tried the recipe. It rose beautifully. After baking for 30 min I turned the oven off and open the door completed. The loaf collapsed. Should I cracked open the door instead of opening all the way?
If it collapsed it either wasn’t fully cooked and you should check your calibrations on oven, or it rose too much and was too light inside. What did it look like when you cut into it?
Can the dough rise in an oven set to 170 * F that’s the lowest my oven will go.
Hi Lila, Just turn on your oven for about 1 minute, and then turn it off. That should warm it up enough for the dough to rise.
I made this bread. Super easy to make. I used my stand mixer. On a scale of 1-10, I give this recipe a 100! It was SO AWESOME!! I’m making another loaf as I type. 🙂 Thank you for a GREAT recipe!
Can I use whey powder instead of golden flax seeds to make it more like white bread? Thank you!
Hi, I de this bread! It is so good! I’m just wondering if there is a substitute for the oat fiber? I live in Turkey and I can get the vital wheat gluten here but not the oat fiber. I had brought some with me from Canada when we came but I am almost out!
Could I increase the vwg and psyllium?
Can the oat fiber be replaced with almond flour?
No unfortunately not.
Okay, thanks for the response. BTW, I made this bread today, but I forgot to add the 2 eggs. You know what? It was STILL delicious! And it toasts up beautifully!