Best Keto Homemade Bread
User Reviews
5
Best Keto Homemade Bread
Description
This keto bread recipe uses a mixture of vital wheat gluten, oat fiber, lupin flour, and golden flaxseed to create structure, moisture, and flavor. A combination of active dry yeast, monk fruit sweetener, and a keto-friendly honey substitute activates the yeast for leavening. After mixing the dry ingredients, warm water with inulin powder is added to bloom the yeast before combining everything. The dough is kneaded with a dough hook and rested briefly to develop gluten strength. Butter adds fat and softness. The final dough is slightly sticky but manageable with added golden flaxseed to achieve proper consistency. Baking yields a loaf with a light golden hue provided by lupin flour and a soft but sturdy crumb, making it a practical handmade keto bread option.
The bread’s flavor is slightly floral from the keto honey, balancing the nutty ingredients without added sweetness. It works well as a base for sandwiches or toast. Adjustments are possible for those without inulin or keto honey, with recommendations for substitutions in the notes. The recipe supports making similar keto baked goods by reusing many of the same ingredients, offering flexibility for low-carb home baking.
Ingredients
- 1 ¼ cups vital wheat gluten (see recipe notes in post)
- ⅔ cup oat fiber
- ⅓ cup golden flaxseed + 1-3 TBSP, ground
- ⅓ cup lupin flour
- 1 cup water about 125°F, very warm
- 3 tablespoons Monk Fruit Sweetener or allulose
- 2 egg beaten and room temperature, whole
- 2 tablespoons butter softened
- 1 tablespoon Keto honey sugar-free
- 1 tablespoon active dry yeast
- 2 teaspoons baking powder
- 1 teaspoon inulin powder to activate the yeast
- 1 teaspoon salt
Instructions
- Add the warm water and inulin into a mixing cup, then sprinkle the yeast over the top. Mix for just a few seconds, then allow the yeast to bloom while you mix up your dry ingredients.
- In the bowl of your stand mixer, add in the vital wheat gluten, oat fiber, lupin flour, golden flaxseed, sweetener, salt and baking powder.
- Whisk briefly to combine, break up any lumps and make it light and fluffy.
- Once the yeast has bloomed (should take about 5-7 minutes), with the mixer running, slowly pour it in.
- Then pour in the eggs and honey, until the dough comes together.
- Add in the butter and continue mixing, just until combined. Sprinkle in 1-3 tablespoons of golden flaxseed until the dough is barely sticking to the sides of the bowl and isn’t too wet. Skipping this step could cause the bread to collapse when you bake it.
- Scrape down the sides, remove the paddle, then replace with a dough hook. Allow the dough to knead for 7 minutes, then let it rest for 10 minutes. I use this time to clean up and prepare by pan.
- Take your loaf pan, line it with parchment paper and brush or spray the insides with olive oil.
- Remove the dough from your mixer. It should be tacky, but not really wet. You don’t want your dough too wet, otherwise you run the risk of it collapsing on you. Trust me on this, I know from experience!
- Knead it briefly, then form the dough into a loaf, then place it into your loaf pan. Loosely cover it with plastic wrap sprayed with nonstick spray.
- Place in your warm dark place and allow it to rise for 1 ½-2 hours. I use the proof setting in the my own and also add a pan with boiling water on the bottom rack. If your oven doesn't have that setting, you can let it rise in the microwave along with a glass of hot water to help create a warm moist environment. To help it get a really good rise, I also like to swap out the water for more hot water once every 30 minutes.
- Preheat oven to 375°F. Place the loaf on the lower ⅓ rack of your oven and bake for 17-18 minutes. Rotate the pan halfway through baking. Keep an eye on the top for browning, if it starts to get too dark, loosely tent with aluminum foil while it finishes baking.
- Remove the bread from the oven and resist the urge to cut into it. Allow it to cool completely before slicing. Store leftovers at room temperature for 1-2 days, then store in the fridge in an airtight container for 3-4 days. You can also freeze it!
Notes
- The bread’s light golden color comes from lupin flour and does not affect taste or texture.
- If unavailable, replace inulin powder with 1 teaspoon regular honey to activate the yeast.
- Omitting the sugar-free keto honey? Reduce oat fiber to ½ cup to maintain texture.
- Manual kneading is possible without a mixer but requires more time to develop the gluten.
Nutrition Information
Show DetailsNutrition Facts
Serving: 12Serving
Amount Per Serving
Calories 112 kcal
% Daily Value*
| Calories | 112kcal | 6% |
| Carbohydrates | 9g | 3% |
| Protein | 12g | 24% |
| Fat | 5g | 8% |
| Saturated Fat | 2g | 10% |
| Fiber | 7g | 28% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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