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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
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.
This bread is the absolute best. I love it! It’s the only bread I make. Today I added pecans, pumpkin seeds and sunflower seeds just to add more fiber. We’ll see how it comes out!
Sounds delicious Maria! Please let us know how it comes out with the extras added in!
When do you add the eggs? I added the yeast to the dry mixture and ran the kneading cycle for 8 minutes as instructed, then looked further in the recipe and it never mentions the eggs and olive oil.
Hi Gina – See step 2
Seldom do I use a recipe as written, This time I followed it “to a T.” It was a disaster – didn’t rise beyond the rim of the pan, coarse, heavy texture , and the flavor was ….undescribable except to say “awful.” Never again,
Sorry you were disappointed Janet.
Smelled good baking and I followed the recipe exactly, but mine totally stuck to the bottom of the loaf pan. I mangled it trying to get it out. I did not grease my pan as instructed. Do you think I can line with parchment for better results? Or will it make a difference in how the dough rises if I do grease my pan?
Hi Sara – I’d go with parchment paper vs greasing the pan. As noted in the recipe, greasing the pan will make it more difficult for the bread to rise while baking so you won’t get the full height.
Can this be made in a bread
machine?
We’ve never tried Jean (we don’t own a bread machine!) – sorry I can’t be more help.
I have Celiac Disease, is there a gluten free substitute that you would recommend for the vital wheat gluten??? The recipe sounds delicious and I would love to try it. Thanks, Debbie
Sorry Debbie – Making this gluten free as well would require an entire recipe rewrite.
I make this bread once a week for myself and family…but recently converted to a plant based diet. I researched egg substitutes and settled on the carbonated water method. I made this recipe exactly as written but I substituted the 3 eggs for 3/4 cups club soda (1/4 cup for each egg) and it was delicious! Actually even better because it is lighter, moister, and has a milder flavor than before. Also I cut down the garlic because I thought it overpowered the flavor when I made my first batch. I usually don’t use the rosemary either as I prefer a neutral taste and it’s more versatile that way. But it is good with the rosemary for sure! Also I half the dough and put it in two regular size bread pans and let them rise and adjust the time to 20 minutes. I get two beautiful full loafs of bread out of one batch of dough. Double the bread and half the carbs per piece. Win win.
Thanks so much for sharing you adaptations Michele! Glad you are having success with the recipe.
Hello. Made the bread for the first time today. Waited ten minutes and tasted it.
Loved it ! Soft and flavorful. Baked another immediately for my daughter.
A keeper!
Thanks Lily!
There is something I do not understand, the baking is for 30 minutes at 375 degrees. What I don’t understand is what you say about putting the dough in the oven at 80 degrees F and about the cups of hot water every 30 minutes. Do you mean that before the final baking I must put the dough in the oven at 80 degrees and open the oven every 30 minutes to put cups of hot water? I find it very confusing.
Hi Wisha – Yes – that 80 degree/water process described is before baking and that’s when the bread “proofs” or rises to get that high, fluffy size. Our oven has a “proof” setting and Jack added water to keep the oven humid, but if yours does not, you can proof it in a warm location in your kitchen. It may take longer for your loaf to proof. Hope that helps!
GAME CHANGER!! This turned out looking exactly like the photos in this post and tasted delicious! I’ve waisted so many expensive ingredients over the years trying to find a good keto bread recipe. I have a large herb garden and can’t wait to try out other herbs for a variety of different flavored breads. Side note, I was making this bread and a keto sheet pan pizza at the same time and discovered both recipes were from A Family Feast. The pizza was also delicious! Looks like I’ve found a new favorite to follow!
Thanks Michele! So glad you enjoyed those recipes…my husband Jack dabbles in some keto/low carb recipes although the majority of our recipes are not. You might like to browse here: https://www.afamilyfeast.com/tag/low-carb/