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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
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.
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.
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.
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?
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!
I had the same results. My bread didn’t rise much, if at all during the proofing stage. I have an oven that has a proofing setting and still no rise. My yeast was new from the store as well. Any advise would be helpful as I had very hight hopes for this bread.
Hi Haley – Without being in the kitchen with you, and knowing that you had brand new yeast and a proof setting in your oven, I’m guessing that your proofing liquid may have been too hot and could have killed the yeast. We suggest using a probe thermometer to make sure the warm water is exactly 110 degrees F. Sorry you didn’t see good results.
Another question you may have already answered but how high do you let the bread rise before baking?
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.
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?
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.
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?
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!
I was just wondering if you have measurements in grams & ml.
I’m sorry Kim – no.
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.
Thank you for clarifying S. Mitch!
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
Hi Susan – Yes – you can definitely use parchment paper to line your baking pan.
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!
You’re welcome Gale – so glad you enjoyed the bread recipe!
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!
Hi Magda – I’m not able to view the photos – but I’m glad you enjoyed the recipe and found some new adaptations too!