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This Rosemary Sea Salt Keto Bread has all of the same flavor and texture of real bread, but with a fraction of the carbs.
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 2.4 net carbs per slice.
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.
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.
This Rosemary Sea Salt Keto Bread is great for sandwiches, toast, or simple bread and butter.
*Note: We’ve received a couple of comments from readers who have told us that using wheat-gluten in keto breads is the brain-child of a YouTuber named Deirdre. While we got our inspiration for this recipe from an assortment of other keto bread recipes and didn’t see Deirdre’s video ourselves until now, we wanted to note her as the original person (so we’re told!) who came up with the idea of using wheat-gluten to achieve that true, bread-like texture in keto bread recipes. You can see Deirdre’s video here.
You may enjoy these other Keto recipes:
- Keto Sheet Pan Pizza
- Beef and Kale Skillet {Keto, Low-Carb}
- Baked Western Omelet {Keto, Low-Carb}
- Chicken Tender Sauté
- Baked Sausage Egg Cups
We love seeing what you made! Tag us on Instagram at @afamilyfeast or hashtag #afamilyfeast so we can see your creations!
Rosemary Sea Salt Keto Bread
This Rosemary Sea Salt Keto Bread has all of the same flavor and texture of real bread, but with a fraction of the carbs.
Ingredients
1 cup tap water heated to exactly 110 degrees F.
1/2 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
3/4 cup oat fiber (not oat flour)
1 1/4 cups Vital wheat gluten
2 tablespoon monk fruit sweetener*, or granulated Stevia
1/2 teaspoon xanthan gum powder
1 1/2 teaspoon coarse sea salt (or kosher salt)
1 1/2 teaspoons garlic powder
1/2 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.
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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.
I have made this bread multiple times and I love it. The consistency is great! I have been making it in my bread maker on the dough setting and then letting the bread rise in a bread pan until the dough reaches the top of the pan before baking it. I have tried it with 2 tsp dried caraway seeds instead of rosemary and garlic powder. The results were also delicious. I’m looking for other ideas for spices or herbs that will work with this bread. Thank you for this awesome recipe!
Thanks Linda – so helpful to know that this recipe works in a bread maker too! Have you tried za’atar? It is a very unique and delicious spice blend – you might like it!
I’ve been baking keto bread for 5 years and have tried dozens of recipes. So far, this bread is my favorite. I made it twice, the first one came out great but the second one didn’t rise enough but still tasted very good. This bread is the closest one to the regular wheat bread. Thank you very much for sharing it.
Thank you so much! We’re glad you enjoyed the bread.
I made this with my bread machine. it really rose!! I cut down on the rosemary and i am glad I did as rosemary can be overpowering. I made the mistake of using flake salt and it was not salty enough, but still good. it rose enough to make two loaves, so next time I will make a loaf and some buns. Next time i will skip the rosemary and already thinking of ways to tweek it. also thinking to sub half the almond flour with coconut flour.
Thanks Lorraine!
I have mad this bread dozens of times. It’s really good but mine never looked as blond or rise as well as yours. So I looked more carefully at the ingredients and saw I wasn’t using rapid rise yeast (yeast is yeast, right?) or golden flax meal (same logic). So I bought those ingredients and there it was! The bread was a beautiful blond color and had risen beautifully. I do switch up the herb, sometimes using sage and oregano but the results are always the same, a beautiful, delicious bread. Thanks so much for this recipe.
You’re very welcome Maria – and thank YOU for so much helpful information. We have received some comments from other readers who didn’t see the same results as shown in our photos – so your troubleshooting may be of help to them. Glad you are enjoying the recipe and thanks again for taking the time to share your feedback (and suggestions)!
The first time I made this (in my bread machine), it came out perfect, but just a tad too sweet. I just made it again, bit cut the monk fruit in half. It didn’t rise completely and the top is bumpy. My research indicates that lessenung the monk fruit should not affect the rise.
HI Arlene – This recipe isn’t written for a bread machine so I don’t have any specific suggestions for you without some kitchen testing.
Wow! Just wow! I have been a gourmet cook and baker for over 50 years and doing keto for 6 months. This is by far one of the best low carb bread recipes I have tried. Love it. Thank you for this recipe.
Glad you enjoyed the bread recipe Annie!
Is there a gluten free substitute for the vital wheat gluten? Thanks.
I don’t know Val. We’d have to completely revamp this recipe to make it gluten free as well as keto – I don’t think there is an easy one-to-one swap without kitchen testing.
Great flavor and texture. Mine didn’t rise like I thought it should but it was likely my yeast.
Thanks Angela! (Hope you’ll give it a try again!)
Best recipe for keto bread I have tried Easy to make and it rose just great sitting on stove top. My mom said it tastes like store bought bread. She doesn’t even know it is keto. I will be using this recipe again
Thank you Elaine!
Hi, your bread is very delicious but when I made it , it collapsed when I got it from oven, can you help me on that?
Hi Rasha – Anytime a bread or loaf deflates right after coming out of the oven, it usually means that you haven’t baked it long enough. Every oven is different so you might need to bake the bread for longer than what we list in the recipe. Hope that helps.