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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
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Rosemary Sea Salt Keto Bread
Ingredients
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.
Made the bread today and it was a total failure. Per the directions, I did not grease the pan so it did not come out very well. Also, it did not rise much to begin with. I was hoping once in the oven it would give more of a rise. Sad and disappointed as I love to bake bread and was hoping this would be my go to recipe. Thanks, however, for all your work in developing so many recipes.
Louise
I used a metal nonstick pan, is that what you used for a loaf pan? (not sure if that would make a difference) Mine rose so fast that I was afraid I over proofed it so not sure what happened with yours. Was your yeast fresh and did it bloom in 110 degree tap water? You used oat fiber not oat flour and vital wheat gluten, correct? At what temperature did it proof?, 80 degrees is perfect. Too hot or not hot enough and it will not rise.
Wish I was there to help,
Jack
Well I figured it out thank goodness. I just needed to keep kneading til the right texture was acheived. I took my loaves that didn’t rise well and, treating them like a bread after its first rise, put them back in the mixer with a dough hook and beat them til they came together. Then they went back into a warm place to fise again. They turned out beautifully! Rose high and were delicious.
Apologies for the delay in responding Adele – so glad you figured things out!
Hi there, I am having trouble with the kneading of this bread. The first time I made it, it was perfect. But now I have made it 4 more times and it won’t rise much. Yeast is active. I cannot seem to achieve the right texture, it is too soft and sticky, basically has no form and is more like a sticky, heavy cake batter. I kneaded it (in the machine, once with dough hook and also with paddle) for up to 17 mins and for as little as 10 mins trying to get it to stay together. Any suggestions?
I can’t thank you enough! This Rosemary Sea Salt Keto Bread is truly amazing! You are a flippin’ genius!
I was very skeptical as I have only made wheat breads before but it turned out absolutely perfect. It tastes delicious, it rose better than any I have made before, and my husband and I eat it regularly. I wish I could submit a photo but I will put one on Pinterest.
So glad you enjoyed the bread Adele!
Is it really a 1/2 cup of Rosemary?
That is a heck of a lot….
Used a 1/2 teaspoon….
Thanks
Marjory
Hi Marjory – Yes, we used a half cup of fresh rosemary, and you can taste (and see) the rosemary flavor throughout the bread. We get lots of positive feedback on this recipe but you can always feel free to adjust any recipe to suit your tastes. If you are using dried rosemary you can get by with less.
Can u omit the garlic and rosemary to make it more plane to go with everything
Hi Cheryl – You can if you prefer (although we think it tastes best with some sort of seasoning).
I have followed your instructions and the results are exactly the same as yours. It rises exactly like yours. It smells like heaven while it is baking. The crust is a beautiful thing to behold. The texture is great. I am not a baker, not an extraordinary whiz kid in the kitchen, but when I follow your recipe the results are very satisfying. Since I don’t know much about making bread, just eating it mostly, I have one problem with my end result and that is that it tastes bitter. Is it possible that something is wrong with my purchased ingredients ( I ordered exactly as recommended). Could something have become rancid. Since I am not an accomplished baker I don’t know what the problem is. Thanks in advance
Hi Janet – I suppose it’s possible that one of the ingredients you purchased might be rancid, but I’m guessing it might be the sweetener (Monkfruit or Stevia). I’m not sure which you are using, but I personally find that most of the low carb sweeteners (especially Stevia) have a bitter after taste. Jack doesn’t taste it, but I do – so I think it might be personal taste bud sensitivities! The next time, you could try a different sweetener.
Mine didn’t rise very much at all. I did have a nice bloom of yeast. I tried for 2 hours to get it to rise. I did do the 8 minutes in the mixer. Any suggestions?
I have made this a few times Charlotte, and every time it rose, but admittedly it took a few attempts to get it right before we posted it. Baking with yeast is an exact science and the proofing temperature and humidity level usually play a big part in success or failure. The perfect proofing temperature is between 80 and 100 degrees F. I use a warming setting on my oven.
Other factors that come in to play are the freshness of the ingredients, particularly the yeast, almond flour, oat fiber and vital wheat gluten.
Lastly, use a probe thermometer to make sure the warm water is exactly 110 degrees F. To hot and you kill the yeast.
Good luck,
Jack
Thanks so much for this wonderful recipe! Will definitely be a staple and I think it would make a fabulous dressing. Well done!
Great idea Margaret!
This is modified Deirdre’s Bread from 2016- with a few spices added. While it looks delicious and I’m sure it is – this base recipe for keto is the game changer and she should Always be given full credit on anyone’s site who uses the vital wheat gluten, flaxMeal, oat fibre, yeast, sweetener and xanthan gum. Many tweak this recipe but few give her the credit she deserves . Please add a note to give Honourable mention.
Hi Pamela – Earlier this year, someone else alerted us to the similarity to Deirdre’s bread as well. My husband Jack had not seen her YouTube video when he was researching keto breads, but did see the combination of ingredients suggested in a number of different sources/recipes – it’s entirely possible that they found inspiration from Deirdre. We ourselves have had several of our original recipes adapted many times by others without attribution, so I understand your (and her) frustration and am happy to include a note.