1.
KETO RECIPE
Low Carb Bread Which Tastes and Slices Like Normal Bread; Great
recipe for Healthy Sandwiches,
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2.
The photo above shows the completed loaf, sliced and
a nice healthy sandwich and cheesy toastie made with
the bread to show how great the loaf is. Pictures in
this guide show the loaf when it came out of the oven.
They taste fantastic, also the bread holds well with the
heat of the grill. The bread is springy, hasn't got a
"seedy", "eggy" or "gritty" taste, it feels, tastes fantastic
and looks like normal bread.
One other great thing, you can freeze the bread, it
tastes just as great defrosted as when fresh, also the
pieces are easy to separate from frozen too.
items we can't eat now. A normal adult female can
have in the order of about 200 carbs a day in total; i'm
keeping her to about 1/3 of that with any given meal
under 40g total. This is one of those recipes I do for
her, it is a life-changer; bread is one of those things
you really don't want to miss out on.
I tried many different recipes, most tasted eggy, or
quite foul; or if tasted ok simply were not up to
scratch and didn't look or feel like normal bread.
This is a fantastic recipe, it is based on Diedre's recipe
which is a famous one (to give her credit) however I
: Page 1have tweaked the recipe a little to make it a bit

3.
As you see from the photos, this makes bread that
looks like normal bread, slices like normal bread,
tastes like a very tasty soft bread; makes great
sandwiches, toasts well and even stands up to being
made into toastie sandwiches (I use a George Foreman
grill for this). In fact, i'd say that this bread is even
better than the speciality Japanese soft bread loaf I
make for myself and also the granary loaves I make
for my parents. Yes, I do a lot of baking!
So, onto the recipe and results!
Step 1: Science Bit...

4.
There is a fair bit of science to making any bread and
this is no difference.
With normal bread you can make bread with only 4
ingredients; bread flour, water, yeast, sugar. There are
different grades of wheat flour depending on how
fine it is ground; less ground flour is used in things
like biscuits and Yorkshires, very fine "00" flour is good
for pasta making. Just above that grade is bread flour,
how glutenous the flour is depends on how fine the
flour is. When making normal bread, the sugar is
eaten by the yeast, which reacts with warm water to
excrete as a by-product carbon dioxide, which gets
trapped in the gluten in the flour which is why you
have fluffy bread instead of a large solid block.
Wheat flour is about 70% carbs, so a slice is usually
around 20-25g carbs, one sandwich is more than a
diabetic should have for an entire meal!
In contrast, this Keto bread is around 3g net
carbs and around 115 calories per slice. It
does of course vary with how thick you want the
bread, I get 18 slices fine.
Without using wheat bread you don't have the bulk
or the gluten which is why making a Keto bread is
much harder to get right. This recipe is fantastic - if
you have a sandwich with this bread next to a
wholemeal sandwich with a commercial loaf or home-
made for that matter, you wouldn't know however
would prefer the taste and softness of this loaf.
Step 2: Ingredients
So, some of the ingredients are very familiar and store-
cupboard staples - granulated white sugar,
instant/active yeast (at least familiar if you bake), salt,
eggs, unsalted butter, water.
Notes:
It is important the eggs are at room temperature. If
they are out of the fridge, put the eggs in a bowl of
warm water for about 20 minutes (not too warm
water as you don't want to cook the eggs!). If the eggs
are not at room temperature the bread might taste a
little eggy, at room temperature they do not.
Butter must be at room temperature, soft but not
melted.
Granulated sugar is better than castor sugar as the
grains take a bit longer for the yeast to eat. Yes, you
can use regular sugar - there are no carbs in the
The less familiar ingredients you need are: oat fiber,
ground golden flaxseed (or linseed), vital wheat
gluten flour, xanthan gum.
More on that later in this guide.
finished loaf as ALL the sugar will be eaten by the
yeast and converted to carbon dioxide, so zero carbs
means Keto!
If you have a kitchen thermometer, the water needs
to be between 105-120 Fahrenheit - no hotter as it
cankill the yeast (129 Fahrenheit or more as I recall
will killthe yeast). If you don't have a thermometer,
put yourfingers in the water, if the water is warm, like
you'd have in a warm bath, then perfectly fine, but no
hotter. To be sure, it is a good idea to invest in a
kitchen probe thermometer.

5.
Step 3: Tools - Please Read
Notes
You can knead the dough by hand if you don't have a
stand mixer, but a stand mixer takes the work out. My
stand mixer uses two tools to knead dough, most
stand mixers have one dough hook. The other
attachment you need is to mix the ingredients before
kneading (as in photo), if you don't have one just use
the spatula and a good way to knead that way is to
pull the dough and stretch it, do it twice, rotate 90
degrees and do it again; leave for 10 minutes and
repeat process, do that until dough is quite stretchy
and appears glutenous. If however you really want to
do this recipe justice, invest in a stand mixer, mine
cost £100 so it isn't too expensive and given how
much I now use it, a good investment.
The mix of ingredients are to fill a baking tin, in my
measure in 1/10ths of grammes for accuracy
Clingfilm (some countries call it Serin Wrap I believe)
Baking or greaseproof paper - otherwise you'll have a
job getting the bread out of the pan!
case it is 24cm at base long (27cm at top), 10cm high,
9cm wide at base (11cm at top). You can use a non-
stick baking tin or a catering tin as i've got which is
purely made of tin, tin is good as it doesn't rust and is
quite non-stick without a coating. If your baking tin is
smaller, either use two smaller tins or adjust the
volume of ingredients but 1/3 and see how that fares.
Tools
Stand mixer
Baking tin (see above)
Oil spray (or use a little vegetable or olive oil and
spread with a piece of kitchen roll)
A decent set of kitchen scales, you need one that can
Spatula
Butterknife

6.
Step 4: Ingredients, Notes and Baking the Bread
Dry ingre dients:
15g Instant Yeast
63g White Granulated Sugar
68g Oat Fibre (NOT oat flour!)
113g Ground Golden Flaxseed
270g Vital Wheat Gluten Flour
3.8g Xanthan Gum
9g Salt (table salt is perfectly fine)
Wet ingredie nts:
3 large or medium sized Eggs, lightly beaten, at room
temperature
45g Unsalted Butter at room temperature (plus a little
extra to brush bread with)
355g Warm Water (see notes below)
Notes
It is important to measure the ingredients accurately,
although +- 0.2 grammes is ok but no more.
Water can be gauged accurately, it isn't common
knowledge but 1ml of water = 1g weight, so 355ml
water = 355g weight. That means you can get the
water accurately not "about right".
If you are not sure if your bread yeast is too old or not,
add about 5g yeast with 10g sugar in half a cup of
water and cover for about 10 minutes. If the yeast is
frothy, you're fine; if there isn't a cloudy and fairly
frothy top then the yeast isn't good so use a different
one. You need to use instant yeast as you can add that
to the dry ingredients, active yeast needs to be
activated with water first (as the granules are larger).
Flaxseed is the same as Linseed; you MUST use this
powdered in this recipe - if what you get are seeds,
not a problem, put the seeds in a liquidiser and blend
until it is a fine powder. I do that, it is cheaper and
gives the same result! You want golden as that
improves the colour of the bread.

7.
Where to buy special ingredients
There are a number of sources you can buy the special
ingredients, some health shops, Ebay, Amazon, etc
however I found a source in the UK that offer very
good prices, fast and free delivery too. If you are
interested to know or have any questions on this
guide, where please send me a message or leave a
comment so I can reply.
Me t ho d
Add all the dry ingredients to the stand mixer bowl
and mix thoroughly. As the yeast is dry it cannot react
to the sugar at this stage so no worries. Add the wet
ingredients, mix with spatula initially until reasonably
mixed, then transfer bowl to the stand mixer and use
your beater attachment for a few minutes at
medium/high speed until mixture is fairly doughy and
together. If you don't have a beater attachment you
can use the spatula instead, and your arm muscles!
Change the beater attachment to kneading
attachments on your stand mixer, knead for about 10
minutes on medium speed. What you want is the
dough to not stick to the sides of the bowl and also
kneading nicely; that way the moisture is right. If the
dough is sticking to the sides a bit (as will do as the
kneading progresses) just add a teaspoon of oat fibre
and half a teaspoon of the flaxseed (approximately)
and repeat until consistency is right, as shown in the
photos.
While the dough is kneading, prepare your baking tin.
Put the tin onto baking paper and cut it to the size of
the bottom of the baking tin. To make it easy, wet the
baking tin inside so the baking paper will attach to it
nicely.
Wet your hands and give them a shake so your hands
are both wet but not dripping, then take the dough
from the bowl and fold it over on itself a few times so
it is forms a ball, then mould it into a rectangle in your
hands so it fits nicely in the baking tin evenly. Use
spray oil (or wipe some vegetable or olive oil with a
piece of kitchen roll) to oil a piece of clingfilm and
drape it loosely over the tin. Move the tin to the
sunshine, or a warm room; for example by a window
on a sunny day, airing cupboard, in front (not on as
the viabration would shake out the dough bubbles!)
of a tumble dryer if using it. Every now and again
check clingfilm is loose so it isn't pulling on the
dough.
Leave the dough for about 1 hour 10 minutes to rise;
don't leave it too much longer than that as otherwise
the bread is more likely to collapse when baked.
About 30 minutes into the rise pre-heat the oven to
180 Farenheit, your oven will need that time to be
totally hot (oven cavity at that temperature not just
the air heat).
When nicely risen about 2cm or thereabouts over the
top of the loaf tin, nicely rounded; remove clingfilm
and put loaf in the middle of the oven; bake for 27
minutes, then turn off heat to oven and half open the
oven door leaving the loaf where it is. This step
reduces the chance of the bread collapsing much
when cooling. 10 minutes later, remove the loaf from
the oven and let it cool for about 15 minutes more,
then turn out the loaf onto a baking tray to cool,
taking the opportunity to remove the baking paper
(or the loaf will be too moist).
Leave the loaf for a couple of hours or more to
completely cool to room temperature before slicing. If
you try and slice the bread when it is still a bit warm
the loaf will collapse as the steam will escape from the
loaf, so it is important to wait.
One tip on slicing the bread with a sharp bread knife -
as the bread is springy you will get an even cut if you
press the bread down a little before slicing it.
One other great thing, you can freeze the bread, it
tastes just as great defrosted as when fresh. For best
results, whatever you aren't going to eat that day, cut
into slices and put in a freezer bag. It freezes so each
piece detaches easily too.

8.
Step 5: Result
As you see, the bread is nicely risen, it rose about 3x its
original size. Sure, the middle might go down a little
after baking as in the photo but is only a little and to
be expected. The loaf comes out a large and soft and
bouncy loaf.
As you also see in the photos, the bread slices nicely,
you can expect to get around 16-18 slices from the
loaf ; it is lovely as bread, toast and is also fine to make
a grilled toastie sandwich (I use an old George
Foreman grill for this purpose) as it is robust enough
bread to do so.
This is seriously the best Keto low carb bread around.
Each s lice is approx 3g carbs and 115
calories so it means a diabetic can enjoy bread
again. The exact amount varies to the amount of slices
you get (18 slices is a good guide) plus of course the
brand of ingredients you use, however it is a pretty
accurate guide.
In the photo there is a grated cheese, lettuce and
tomato sandwich and behind it a grated cheese
grilled toastie; half has Marmite in it too.
T hey taste fantastic, also the bread holds
well with the heat of the grill.
One other great thing, you can freeze the bread, it
tastes just as great defrosted as when fresh. For best
results, whatever you aren't going to eat that day, cut
into slices and put in a freezer bag. It freezes so each
piece detaches easily too.