This low carb bread recipe is my modified version of the popularized keto bread by Dierdre. I have reduced the flaxseed meal called for in the original recipe by a significant amount, and I have eliminated the psyillium husk, which I don’t enjoy the texture of in breads, and in place of that, I use a small amount of gelatin powder and xanthan gum. The original recipe made for a very nice crust with a dense-ish crumb, but was too chewy for my liking, and this recipe will still give a good crust while making the interior a bit more light and fluffy. I think it makes great sandwich loaves, dinner/sandwich rolls, and baguettes (I’ve also done pizza crust–see the added recipe below this one), that are more like a soft wheat style. I hope you enjoy!
INGREDIENTS
Yeast preparation
1 cup water, very warm (about 118-125 F), 240 ml
1 tablespoon active dry yeast
1 teaspoon honey, allulose, or inulin *
Dough ingredients
2 large eggs
4 tablespoons allulose, 45 grams (or two tablespoons of a non allulose sweetener)
½ cup oat fiber, 60 grams
1¼ cup vital wheat gluten, 150 grams
⅔ cup golden flax meal, 70 grams
5 grams gelatin powder
3 grams xanthan gum
8 grams salt
2 tablespoons butter, softened to almost melted, 28 grams (or 1 ½ tablespoons olive oil)
DIRECTIONS
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In a pint jar or 2 cup mug, combine the and warm water honey, and stir until the honey is dissolved. Add in the yeast and stir gently, then set aside.
- To the bowl of a stand mixer, add in the add dry ingredients, then pour in the beaten eggs, the softened butter, and then dump in the activated yeast liquid (which should now be pretty foamy).
- Place the scraper attachment on your stand mixer, turn the mixer on medium-speed, and let it spin ’til everything’s mixed.
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Replace the attachment with the dough hook and, knead the dough for 5-8 minutes at medium-speed until the dough is very stretchy and comes up in one piece. Try not to over-knead it.
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Take your dough ball out and lightly shape it into a loaf, then gently place into your prepared loaf pan, covering the loaf with small sheet of plastic wrap sprayed with oil, and I usually add a very lightweight tea towel over that.
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Allow your loaf pan to rest in a warm place to rise for 90 minutes to rise, and once risen, remove the wrap and towel from the loaf pan and place it in the oven (cold).
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Set your oven to 350 F and bake for 30 minutes (starting from cold).
NOTES
The inclusion of honey or other sweetener for the yeast preparation is not optional. The active yeast will consume all of the sweetener, so it should not cause an issue with blood sugar in most cases. You will not get a rise out of this bread without following the yeast steps in the recipe.
If your dough didn’t rise in the proofing process, the yeast is either old, or you overheated it and thereby killed off the yeast with a too-warm proofing environment. It’s recommended that the temperature for the place you’re proofing your dough (whether it’s an oven or oven drawer, dehydrator, microwave, or warm cupboard/closet/room) should be no more than 110 F and no cooler than 90 F in my experience.
If your oven runs hot or heats up quickly, 30 minutes is probably all your bread needs to fully bake. For a slower oven or one that runs cooler, I recommend baking for about 35-45 minutes. To test to make sure the bread is done, the internal temperature on a thermometer should read 200 F.
For pizza crust (makes 2 pizzas):
Yeast preparation:
1/2 cup very warm water (about 118-125 F), 240 ml
1/2 tablespoon dry active yeast
1/2 teaspoon honey
Dough ingredients:
1 large egg
2 tablespoons melted butter
20 grams oat fiber
32 grams almond flour
95 grams vital wheat gluten
30 grams golden flax meal
15 grams monk fruit sweetener
3 grams salt
1/4 teaspoon xanthan gum or gelatin powder
- In a pint jar or 2 cup mug, combine the warm and water honey, and stir until the honey is dissolved. Add in the yeast and stir gently, then set aside.
- To your stand mixer bowl, add all the dry ingredients, then add the eggs, butter, and yeast water.
- Place the scraper attachment on your stand mixer, turn the mixer on medium-speed, and let it mix until everything is combined.
- Change to the dough hook attachment and let the dough knead at medium-speed for 7 minutes. The dough may climb up the hook occasionally, stop the mixer and pull the dough off, and continue kneading.
- The dough is finished kneading in the mixer when it’s all in one piece, very stretchy, and not as sticky as before.
- Spray or drizzle some olive oil into a bowl and cover loosely with greased plastic wrap, and let rest in a warm place for 60 minutes.
- Your dough ball should have doubled in size after time is up. Grease your hands a bit with oil or butter and turn the dough ball out onto your work surface.
- Cut your dough in half and get it into a round disk shape by lightly stretching it out with your hands until you achieve about 10 inches or so. Let each disk rest while working on the other crust, taking turns stretching them out and resting, alternately.
- Preheat the oven to 450 F and prep your pizza toppings.
- Move your crust onto a parchment or silpat lined pan, and add sauce and chosen toppings.
- Bake the pizzas for 15 minutes. If using both top and bottom rack, switch the pans at the halfway point.
A tip for great flavor and tenderness on the crust, brush some melted butter along the edge.
