This Rosemary Sea Salt Keto Bread has all of the same flavor and texture of real bread, but with a fraction of the carbs.

Rosemary Sea Salt Keto Bread

Hi everyone – Jack here. I’ve spent the last month or so trying to make a really good, nicely textured Rosemary Sea Salt Keto Bread, and after four attempts, I’m proud to say that I finally nailed it with this recipe.

I LOVE bread. But eating lower-carb these days has meant that most breads are (sadly) off limits for me. I made this keto bread recipe before, as well as this 90-second keto bread too, and they were good. But this Rosemary Sea Salt Keto Bread checks all of the boxes for me in terms of taste, texture and making me feel like I’m eating a ‘real’ slice of bread.

Now, I do want to point out that this Rosemary Sea Salt Keto bread is NOT gluten-free, but it is low in carbs at 1.4 net cars per slice.

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Rosemary Sea Salt Keto Bread

How do you make really good Keto Bread?

Most keto bread recipes out there rely on low-carb flours and xanthan gum powder as the base in their recipe – and ours does too. But – and here’s the trick – I  also added wheat gluten to this recipe which adds that soft, bread-like texture that everyone knows and loves.

Our Rosemary Sea Salt Keto Bread is also a yeast bread (which also contributes to that wonderful texture) but don’t let that scare you off. This is still a very easy and quick bread to make.

Rosemary Sea Salt Keto Bread

Today’s keto bread recipe uses ingredients that are easy to find online as well as in some well-stocked grocery stores including golden flaxseed meal, almond flour, oat fiber (don’t confuse that with oat flour), vital wheat gluten, and monk fruit sweetener (you could also use Stevia if you prefer). Once you have these ingredients in your kitchen pantry, the sky is the limit in terms of all of the different kinds of keto bread you can bake at home.

We flavored our Rosemary Sea Salt Keto Bread with (as you can tell from the name) fresh rosemary and coarse sea salt. Both give this soft, delicious bread some really fantastic flavor.

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Rosemary Sea Salt Keto Bread

This Rosemary Sea Salt Keto Bread is great for sandwiches, toast, or simple bread and butter.

You may enjoy these other Keto recipes:

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Rosemary Sea Salt Keto Bread

Rosemary Sea Salt Keto Bread

  • Author: A Family Feast
  • Prep Time: 2 hours 20 minutes
  • Cook Time: 30 minutes
  • Total Time: 2 hours 50 minutes
  • Yield: 1 loaf (14 slices)
  • Category: bread
  • Method: baking
  • Cuisine: American

Ingredients

1 cup tap water heated to exactly 110 degrees F.

½ teaspoon granulated sugar* or honey

2 teaspoons rapid rise dry yeast

3 whole eggs

3 tablespoons extra virgin olive oil

2/3 cup golden flaxseed meal

2/3 cup almond flour

¾ cup oat fiber (not oat flour)

1 ¼ cups Vital wheat gluten

2 tablespoon monk fruit sweetener*, or granulated Stevia

½ teaspoon xanthan gum powder

1 ½ teaspoon coarse sea salt (or kosher salt)

1 ½ teaspoons garlic powder

½ cup fresh rosemary

Oil and coarse sea salt, for top of baked bread


Instructions

Dissolve sugar in warmed water and add yeast. Set aside to bloom.

In the bowl of a stand mixer with the paddle attachment, add eggs and beat five minutes on medium.

Add olive oil and beat to combine.

In a large bowl whisk together flax, almond flour, oat fiber, wheat gluten, monk fruit sweetener, xanthan gum powder, salt, garlic powder and fresh rosemary.

Once the yeast has bloomed (froth formed on the top of the water), alternate adding the yeast mixture and the dry mixture until everything is in and mix on medium low for eight minutes. (The dough needs to be kneaded this long to develop the gluten.)

Remove the dough and form into a neat ball with your hands then stretch to fit a 9X5X3-inch loaf pan. Do not oil or spray the pan, you want the dough to stick to the sides as it rises. Our 9X5X3-inch loaf pan was nonstick.

Spray a piece of plastic wrap and place over the top of the pan so the dough doesn’t stick to the plastic.

Proof for 1 ½ to 2 hours until doubled in size.

I have an oven that I can set to 80 degrees F so I placed the dough in at that temperature then microwaved a 2-cup measuring cup filled with water until it was boiling hot and placed it in the oven with the dough. Then every thirty minutes I reheated the water until the dough doubled in size and was cresting the edge of the pan. In this humid environment, my dough rose in one hour and 45 minutes.

You could also just use the inside cavity of your microwave with a container of hot water reheated every 30 minutes. Either have a tea kettle going to fill the cup or remove the dough and microwave the water then place the dough back in.

Preheat oven to 375 degrees F with rack in center.

Bake for 30 minutes until golden brown and when poked with a probe thermometer, will register between 190-200 degrees F.

Remove from pan while hot by running a knife down each side to loosen, then cool on a rack. While hot, brush the top with olive oil and sprinkle on sea or kosher salt.

Serve warm or cool and slice. Keep wrapped at room temperature like regular bread.


Notes

*Note: The sugar in this recipe is necessary to develop the yeast. The monk fruit sweetener is used to sweeten the bread and will not work in the initial blooming of the yeast.

Keywords: Rosemary Sea Salt Keto Bread

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Rosemary Sea Salt Keto Bread

Rosemary Sea Salt Keto Bread

Rosemary Sea Salt Keto Bread

 

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    Comments

  • Eden wrote:

    Are the flax seed necessary for the texture? I am adding them into mine but asking if I make a loaf for toddlers. They detect the most random ingredients then protest. Once made cookies with flax and it was a fiasco but I did love them.

    • Martha wrote:

      Hi Eden – We’ve only made the recipe as written and it does help with the texture. Without testing it on our end, I can’t say for use how exactly it would change the flavor or texture of the finished recipe.

  • Phyllis wong wrote:

    Hello there! I have tried & followed this recipe last might and my bread turned out more dense. Your bread looks so light and fluffy.. could you help me?

    • Martha wrote:

      Hi Phyllis – It’s always so hard to troubleshoot issues without being in the kitchen with you! I guess I would look to maybe the freshness of the yeast, or if you allowed the bread to rise sufficiently before baking? (It really doesn’t rise that much more in the oven, so you’ll want to let it rise before baking.) Hope that helps!

  • Kim wrote:

    Another question you may have already answered but how high do you let the bread rise before baking?

    • Jack wrote:

      I actually let it get almost to the finished state before baking. It doesn’t rise much after it goes in the oven, so let it rise almost to the full baked height.

  • Sue wrote:

    Can I use regular active dry yeast instead of rapid rise and if so what kind of adjustments do you think I need to make in rise time?

    • Jack wrote:

      I often exchange the two. The dry yeast has larger granules and needs to be dissolved in water first. The instant yeast can be mixed in to the dry ingredients but I often dissolve it anyway before using, as I do in this recipe. Other than that, no differences in rising times.

  • Kim wrote:

    You mentioned you take the bread out of the pan as soon as it comes out of the oven does this stop it from shrinking?

    • Martha wrote:

      Hi Kim – We took the bread out of the pan in part to allow it to start cooling immediately (the heat from the pan will continue baking the bread) but also so it doesn’t stick as it cools. If your bread sank after baking, chances are it needed a few additional minutes in the oven so that the center was fully cooked through. Hope that helps!

  • Kim wrote:

    I was just wondering if you have measurements in grams & ml.

    • Martha wrote:

      I’m sorry Kim – no.

  • S. Mitch wrote:

    Folks, wheat gluten is mainly protein and has very few carbs. This recipe is perfectly acceptable on a keto/LC diet for anyone who doesn’t have gluten intolerance. Many vegetarian/vegan keto/LC dieters use wheat gluten as a meat substitute all the time.

    • Martha wrote:

      Thank you for clarifying S. Mitch!

  • Susan Lee wrote:

    Love the taste of the bread but it stuck to the pan I kept running the knife along the sides could I use parchment paper I used metal pans it mostly stuck to the bottom of the pan

    • Martha wrote:

      Hi Susan – Yes – you can definitely use parchment paper to line your baking pan.

  • Gale Bizzell wrote:

    This bread was absolutely heavenly. Having chosen the keto lifestyle 7 months ago, I have truly missed having a slice of bread to make a sandwich. This bread fits the bill. It’s sturdy, can be easily sliced and has a good flavor. In fact, I was able to slice this loaf into 22 thin slices. That’s a win in my book! Thank you for sharing this recipe!

    • Martha wrote:

      You’re welcome Gale – so glad you enjoyed the bread recipe!

  • Magda Alorda wrote:

    Hello!, I’m Magda, usually I don’t comment, but your recipe is so good that I’m happy to!!, I leave out the spices to make it neutral Flavour, I have make it a few times and comes out perfect every time, (even when I’m baking challenge 😁!!!). Today made something new, leave 1/3 flax and almond flour each, add 2TBs ground chia seeds and the rest flax (to complete the other 1/3 of flax), then 2TBs wheat bran and 3TBs ground pecans, the rest almond flour to complete the other 1/3!!, sorry if is not to clear!!, you can see the result in the pictures, the texture and everything to me is perfect, and I said that because it’s thanks to your recipe that is so good that even I can successfully add new stuff 😳😳!!!. Made hamburger buns too!!.
    Thank you!

    • Martha wrote:

      Hi Magda – I’m not able to view the photos – but I’m glad you enjoyed the recipe and found some new adaptations too!

  • Angela wrote:

    Hi, this wouldn’t be keto with granulated sugar or honey, oats, xanthan gum or wheat gluten. While it sounds delicious it’s misleading for those on a keto diet.

    • Martha wrote:

      Hi Angela – We respectfully disagree. Following a ketogenic diet, by definition, simply involves limiting your carb/sugar intake to reach a physical state of ketosis. As long as you are counting your carbs and monitoring your ketone levels, a slice of this bread could easily fit into a keto diet.

  • Roze wrote:

    Made in bread machine without rosemary

    • Martha wrote:

      Great to know Roze! Thank you!

  • Sunshine wrote:

    Hi Jack,

    Wondering, if this recipe can crisp up if they get toasted ? My recipe dont have almond flour, and I’m having a hard time to see what makes this bread to crisp up, thanks

    • Jack wrote:

      You left out the almond flour? Did you substitute it with anything? When you say crisp up, you mean you sliced it after it baked and toasted the slices and they didn’t toast?

  • Melanie Bebler wrote:

    I’m confused. When I put the recipe into Carb Manager I get 15 total carbs and 5 net carbs per serving 1/14 loaf. Has anyone else had this issue?

    • Martha wrote:

      HI Melanie – I’m unfamiliar with the Carb Manager tool, we manually calculated the carbs using the nutritional labels off the ingredients packages as well as confirmed the data using the NutriFox tool. This bread uses some less-common ingredients so I’d confirm that your tool has the correct ingredient calculations. Hope that helps!

  • Lisa wrote:

    Has anyone tried this bread in a bread machine?

    • Martha wrote:

      We haven’t ourselves Lisa – but hopefully another reader will see your question.

  • Margaret wrote:

    I made the recipe a 2nd time. This time halving the dough and making 5 hamburger buns, 2 everything bagels and a smaller loaf of bread. Its beyond fantastic. I dont think I will be making any other bread dough recipe again. I have tried so many that were eggy or needed to be toasted before eating. This is not one of them.

    • Martha wrote:

      Thank you so much Margaret! So glad to see so many great variations using the bread dough! 🙂

  • Margaret wrote:

    This recipe is amazing. I left out the rosemary as I wanted to use the bread for peanut butter and for grilled cheese. Came out amazing. Was thinking this dough could be used to make rolls for hamburgers and should freeze well? Has this been attempted?

    • Martha wrote:

      Thanks Margaret – We haven’t attempted it yet, but I can tell you that Jack is already planning a number of different variations now that we’ve seen some success with this bread dough. I definitely think you could make rolls and agree, the baked rolls should freeze well. (If you try it, please let us know how it comes out!)

  • Jean wrote:

    Can I use Himalayan pink salt in replace of sea salt?

    • Martha wrote:

      Hi Jean – yes you can!

  • Erin M. wrote:

    I was very disappointed when I opened your recipe, as I was excited to try it. While this may be low-carb, it is not Keto friendly. Low-carb and Keto are two very different diets/ways of eating. A true Keto diet does not allow ANY grains/wheat. Please remove that this is Keto friendly. That is extremely misleading to those still trying to understand the true diet.

    • Jack wrote:

      I respectfully disagree and I fully understand the difference between a low carbohydrate diet and a keto diet. Any grain that does not knock you out of ketosis is acceptable. Vital Wheat gluten has 4 grams of carbs per quarter cup. It is wheat flour that has been hydrated to activate the gluten then processed to remove everything except the gluten. Oat fiber has 3 grams of carbs per 2 teaspoons but also has 3 grams of fiber for the same amount, so the net carbs equals zero. All ingredients added together equals 5.8 grams per slice minus 3.1 grams of fiber. So each slice is 2.7 grams of net carbs, which is more than acceptable when used in moderation in a keto diet. As with any keto diet, using test strips to test your ketone level is the best way to check that your body is in ketosis, regardless of the foods you eat.

  • barbara quinn wrote:

    What is the difference between oat fiber and oat flour and can you make your own oat fiber like you can oat flour?barbara

    • Martha wrote:

      Hi Barbara – Oat flour can be made by grounding up oats. Oat fiber is made from grinding the non-digestible oat hull. (This is a great article explaining the differences: https://gwens-nest.com/oat-fiber-vs-oat-bran/) – if you are able to get your hands on the hull or husk that the oat was harvested from, I suppose you can make your own, but I’d suggest buying it instead! Hope that helps!

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