Homemade Keto Bread
User Reviews
4.9
Homemade Keto Bread
Description
Homemade Keto Bread provides a low-carbohydrate alternative using vital wheat gluten as the main structure component along with flaxseed and oat fiber for fiber and texture. The dough incorporates rapid rise yeast, Swerve sweetener, and xanthan gum for leavening and improved texture. After mixing the dry ingredients with eggs, butter (ghee), and water, the dough is kneaded briefly, rolled, and placed into a loaf pan to rise until it expands well above the pan edges.
The loaf is brushed with heavy cream before baking, which helps achieve a golden crust. Optional mixed seeds add crunch and visual appeal. The oven may include a pan of water or ice cubes to help maintain moisture and improve the bread rise. Baking occurs until the bread is golden and well risen, typically around 30-35 minutes.
This bread is suitable for freezing sliced, then toasting from frozen for best texture and freshness. It keeps a couple of days at room temperature but lasts longer in the freezer.
Ingredients
- 1 ¼ cup vital wheat gluten 185g
- ⅔ cup golden flaxseed milled, 80g
- ½ cup oat fiber or potato fiber, 30g
- 3 tbsp Swerve sweetener or other Keto Sugar Substitute, powdered form
- 3 tsp Rapid Rise Yeast
- 1 tsp salt
- ¼ tsp xanthan gum
- 1 cup water body temperature, 240ml
- 2 egg lightly beaten
- 2 tbsp ghee or grass fed butter, softened
- 2 tbsp heavy cream to brush on bread
- 3 tbsp mixed seeds optional
Instructions
- Put the vital wheat gluten, oat fiber, golden milled flaxseed, sweetener and yeast in a bowl and stir to combine.
- Add the eggs, butter and water. Use a hand mixer fitted with dough beaters (or a stand mixer) to mix the dough on low speed initially. Sprinkle with the salt and Xanthan Gum.
- Increase the speed and keep mixing until the dough comes together and clumps around the beaters.
- Tip the dough onto your worktop and knead together briefly. Stretch the dough to form a rectangle that’s the same size as the long edge of your loaf tin.
- Roll the dough as you would a Swiss Roll and place in the tin. Cover loosely with a plastic bag and place it in a warm spot to rise for 1 ½ - 2 hours. The dough will expand to fill the tin and rise over the top of it.
- Preheat the oven to 180C (350F). Brush the loaf with the cream and add seeds or any other toppings you like.
- Bake for 30-35 minutes, or until the bread is golden and well risen. You can add some ice cubes on the bottom of the oven to help the bread rise.
- Lift the bread out of the tin and allow it to cool completely before slicing.
Notes
- Only substitute ingredients as specified to maintain bread structure and texture.
- Proof the dough in a warm but unheated oven and allow 1.5 to 2 hours for the rise, longer if your kitchen is cool.
- Preheat the oven thoroughly before baking and add ice cubes or a pan of water to maintain moisture and improve oven spring.
- Freeze sliced bread and toast from frozen for best results; store at room temperature up to a couple of days, wrapped in a clean towel.
Nutrition Information
Show DetailsNutrition Facts
Serving: 16slices
Amount Per Serving
Calories 115 kcal
% Daily Value*
| Calories | 115kcal | 6% |
| Carbohydrates | 7g | 2% |
| Protein | 10g | 20% |
| Fat | 7g | 11% |
| Saturated Fat | 2g | 10% |
| Cholesterol | 27mg | 9% |
| Sodium | 173mg | 7% |
| Potassium | 108mg | 2% |
| Fiber | 4g | 16% |
| Sugar | 1g | 2% |
| Vitamin A | 101IU | 2% |
| Calcium | 36mg | 4% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.9
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