If you’re following a low-carb lifestyle, you know how hard it is to find a truly satisfying bread substitute. Most store-bought options are either too dense, too dry, or packed with ingredients you can’t pronounce. That’s why I started baking my own. This recipe creates a soft, sliceable loaf that’s perfect for toast, sandwiches, or just eating plain with a little butter. And best of all? Each slice has only 2.3g of net carbs and a whopping 10g of protein.

As an Amazon Associate I earn from qualifying purchases. This post may contain affiliate links. If you click on these links and make a purchase, I may receive a small commission at no additional cost to you.

Why This Bread Works

This recipe is carefully balanced to mimic the texture and taste of traditional bread—without the carbs. Let me break down how it all comes together.

Vital Wheat Gluten

This is the secret weapon. It’s the protein in wheat that gives bread its structure and chew. While it sounds like flour, it’s not—it’s almost pure gluten, which means it’s low in carbs but high in elasticity.

Almond and Coconut Flours

Using a blend of low-carb flours helps create the perfect crumb. Almond flour adds richness, while coconut flour helps absorb moisture and keeps the loaf light.

Flaxseed and Psyllium Husk

These add fiber and help bind the ingredients without gluten flour. They also give the bread a hearty, whole-grain feel without adding grains at all.

Erythritol

A touch of this keto-friendly sweetener balances the flavor, especially if you’re using this bread for breakfast or sandwiches.

A Note on Method

This isn’t a “throw it all in the bowl and mix” recipe. It follows a slow, gentle process that helps the yeast activate and the dough develop structure.

First, you activate the yeast in warm water with either honey or inulin (don’t worry—the yeast eats the sugar, not you).
Next, you mix your dry ingredients, add eggs and water, then let the dough rest before adding butter. This helps the flours fully hydrate.
Then, another rest before sprinkling on sesame seeds adds even more flavor and texture.
Finally, you proof the dough twice: once before shaping and again after dividing it. This gives the loaf a beautiful rise and a soft crumb.

Yes, it takes a bit of time. But the results? So worth it.

Tips for Success

Use a digital scale. I can’t stress this enough. Keto baking is exact, and volume measurements can throw off your results.
Room temperature ingredients. Cold eggs or butter can cause the dough to seize or rise unevenly.
Don’t skip the rests and proofing. These stages help the gluten develop and the yeast do its job.

How to Use This Keto Bread

Here are some ideas for how I use this loaf in my weekly routine:

Toasted with butter and chia jam for breakfast
Sliced thick for grilled cheese
Spread with mashed avocado and hemp seeds
Cubed and dried into croutons for salads
French toast on a lazy weekend morning

Final Thoughts

This bread fits beautifully into any low-carb, high-protein diet. It’s filling, flexible, and satisfying in a way that most keto breads just aren’t. If you miss real bread—or just want a better option—this recipe is the one to try.

Once you make it a few times, it’ll become second nature. I keep a loaf in the fridge and freeze extra slices so I’m never without a great bread option. Give it a go, and let me know how you like it!

Make sure also to try my low-carb zucchini bread and some of our keto breakfast ideas.