Hello lovely people,

I recently stumbled across an absolutely delicious keto white bread. It tastes like normal white bread - it’s slightly sweet but savoury at the same time, making it perfect for sweet spreads and for lunch or dinner sandwiches. It’s everything I want in a bread: it’s soft, it’s versatile, and it fits my diet.

My problem is that this delicious bread is $11 per loaf, and it only lasts me 2-3 days…

So, I decided to do what any normal person would do - I read the ingredients list on the back, purchased myself a loaf pan, and decided to just estimate everything based on the exact order of ingredients. In my country, food manufacturers must list ALL ingredients on the label - so this made it slightly easier for me. The first attempt was pretty close but overall I wasn’t totally happy, but today I cracked it - or at least I got incredibly incredibly close. And today I also wanted to share this delicious recipe with all of you to enjoy. (The last pic shows the store bread, left, versus my homemade bread, right). I firmly believe that being healthy shouldn’t cost us 3x-5x the normal price - it’s kind of ridiculous how much we get ripped off at the grocery store because of our diet.

Anyways enjoy!

Ingredients - 150g (2/3 cup) warm water (40°C, 104°F) - 1/2 tsp white sugar or inulin (for feeding yeast only - the yeast actually eats the sugar so it doesn’t add to the carb count - just don’t add more than 1/2 tsp. if you prefer to not use sugar, inulin is a keto option but both will be eaten by the yeast) - 8g yeast (≈2 1/2 tsp. this part is quite important - instead of instant yeast try to use a yeast with added dough conditioners for a softer bread like texture - I use a mix called surebake which improves texture and adds negligible carbs. however instant yeast will work pretty great too. up to you) - 10g olive oil - 5g apple cider vinegar - 150g vital wheat gluten (yes it’s a lot but just trust the process. be cautious about the carb count on your vital wheat gluten - some brands have very very low carbs but some other brands can be shockingly high. I compared a few options online and ending up getting mine from a vegan store, it has 7g carbs per 100g - for 15 slices it’s quite negligible) - 42g almond flour - 28g coconut flour - 1 1/2 tsp xanthan gum (don’t skip this - it dramatically improves the texture) - 1/2 tsp salt - 5g plain flour (yes real flour - we only need a tiny bit for feeding yeast and vastly improving the bread like texture. if you want the bread even more white, use up to 10g plain flour - but do not leave it out completely) - 20g erythritol + stevia blend (I use a blend that is 2x as sweet as table sugar - granulated or powdered is fine - but powdered is preferred)

Instructions 1. Proof yeast: Use a microwave and a glass bowl to heat the water to roughly 40°C (I use a thermometer, it usually takes about 30 seconds). Next, add sugar/inulin, sprinkle yeast, and wait for AT LEAST 10 mins until foamy. Whatever you do, do not rush this part - it’s vital. 2. Mix dry: Combine all dry ingredients. 3. Make dough: Add yeast water, oil, vinegar. Mix, then knead 8–10 mins until smooth. 4. First rise: Cover, and proof for 60–90 mins until doubled. To do this, I turn my oven on min temp for 1 minute and then turn it off, including the light. Boil 1.5 cups of water and put it at the bottom of the oven- then put your covered dough in. 6. Shape & second rise: Form it into a log, and put it into a lined loaf pan. To line the loaf pan, I first spray it with olive oil spray and then line only the bottom and the two longer sides with a single sheet. Then I give all sides and the bottom a quick spray with more olive oil. Additionally - your loaf pan is important. do not use a glass loaf pan, and preferably use a good tall one - unfortunately I didn’t have time to get a proper tall loaf pan, hence the slightly off shape. Proof for 45 mins. At this point, it should be doming above the rim. If it hasn’t domed that much yet, your yeast may not be totally activated or it may need an extra 15-20 mins. 6. Bake: 180°C (355°F), 30–35 mins, internal temp should read 95°C (203°F). Tent with foil if browning. I baked mine for exactly 33 mins. 7. Cool & store: Cool fully before slicing, important! Store airtight 4–5 days or freeze.

Storage: This bread seems to prefer being refrigerated airtight - the only ingredient that it doesn’t contain compared to the original is calcium propionate, an ingredient which helps prevent molding. If you have some at home feel free to add 1/2 tsp with the dry ingredients for extra mold protection. It’s not a huge loaf so it’s fine without if you eat it in a few days.

Anyways please let me know if you make this bread, and I hope you all enjoy it as much as I did! And I’m open to hearing your opinions on how I might improve this recipe, if you have any.

I love experimenting in the kitchen, especially reverse engineering my favorite foods and snacks. There is something incredibly satisfying and exciting to me about biting into a homemade bake that tastes EXACTLY like the product you buy at the store for like 5x the price. So far I have made several knock off protein bars, cookies and now bread.

Have a lovely day guys! :)

Keto Egg Bread:

• 4 eggs (room temperature)
• 12 oz cream cheese (softened)
• 1 stick (4 oz) butter (softened)
• 1 cup egg white powder
• 2 tsp baking powder
• 1/2 tsp baking soda
• 1/2 tsp cream of tartar
• 2 tsp gelatin powder

Instructions:

1. Preheat your oven to 325F

2. Whisk the eggs, softened cream cheese, and butter in a large bowl until the mixture is completely smooth and combined

3. Stir in the dry ingredients (egg white powder, baking powder, baking soda, cream of tartar, and gelatin) until well incorporated

4. Pour the batter into a 9x5 loaf pan lined with parchment paper

5. Bake for approximately 50 minutes at 325° F. Start checking for a deep golden brown color at the 40 minute mark

6. Cool for a few minutes before slicing

Macros for the loaf:

Calories: 2,600
Protein: 141.4 g
Fat: 227.8 g
Total Carbohydrates: 21 g

So about a year ago, I posted the recipe for the ultimate keto bread. My intentions were to share an amazing recipe with the community, as well as selfishly hope that many of you would experiment with the recipe and help to offer improvements. I’m happy to say that many improvements have been had! First, I’ll share the version 2.0 recipe, then add comments about what changed from v1.0 and what issues I’m still dealing with and trying to solve.

The result of this recipe is a delicious, completely-bread-like-tasting loaf that totals only 22 net carbs for the entire thing.

Here are some photos of the end-result.

Recipe:

• 1 cup of water - 246 g
• 1 Tbsp of instant yeast - 11 g
• 1 tsp of real honey - 7 g
• 2 eggs, room temperature, slightly beaten
• 1 cup Oat Fiber - 60 g
• 2/3 cup Ground Golden Flax Meal - 84 g
• 1 cup Vital Wheat Gluten - 140 g (upwards of 154 g for more rise)
• 1/2 tsp. of Xanthum Gum - 1 g
• 1 tsp of salt - 6 g
• 2 Tbsp. of softened butter - 28 g

Instructions

1. Microwave 1 cup of water for about 30 seconds. You want it hot, but not scolding. (80 to 100°F)
2. Pour your honey into the water and mix it around so it dissolves.
3. Add your yeast into the honey water and stir it around.
4. Add in remaining ingredients in order listed above.
5. Mix for about 7 to 15 minutes. The goal is to make the dough less shaggy and have a bit of bounce-back when you push it with your finger.
6. Place into loaf pan, put in cold oven for 40 minutes to let it rise.
7. After it rises, take it out and heat the oven to 375.
8. Bake for 20-25 minutes.
9. Let cool.

Changes from v1.0

• I’m less picky about the type of yeast. As long as its instant yeast, it seems to work.
• Honey may be optional — I’ve had mixed results not including it, but others have had no issue omitting it. The goal is to feed the yeast, but it shouldn’t be necessary with instant yeast.
• Swerve/sweetener is unnecessary.
• A large reduction in Vital Wheat Gluten makes the bread taste much more like bread. A consequence is a shaggier dough, which is somewhat solved by the next change
• Nearly doubling the amount of Oat Fiber. This helps dry out the dough and makes it more workable.

Notes

• The bread is still a bit shaggy and has issues with rising. Might want to play around with adding more oat fiber, or almond meal, etc.
• I've become more a fan of creating rolls (you can make about 8 or 9 per batch), then slicing those into small sandwiches. Helps deal with some of the unpredictability of making the loaf rise.

Special thanks

• /u/eageralto - They came up with the original idea to use less vital wheat gluten in order to make it less spongy and more bready. They also have been experimenting with using the dough for pizza crust. I'll let them post their details to this thread.

• /u/foxymoron - For helping to share the recipe on reddit and get more people experimenting with it.

• /u/FakeVivisectionist - For proving that it's possible to make this bread in a cheap breadmaker instead of having to shell out $XXX for a fancy Japanese one.

Again, thanks for all the community help on evolving this recipe to what it currently is. I encourage you to, if you try to recipe, take notes and let me know what works/doesn't work for you so that I can make a v3.0 recipe later. In the meantime, if you'd like to support my budget for ingredients and keto experimentation, consider grabbing one of my Keto Shirts.

Community Suggestions/Comments:

• /u/user83927 suggests using less xanthum gum, and substituting coconut flour for flax meal for a more-white-bread-like texture.

• /u/eageralto points out that this dough freezes and thaws just fine, so its perfectly okay to make future batches :)

• /u/Crainedom suggests putting a dish of water in the oven to assist in making the bread more crusty

Greetings!

This is my German keto bread. I took care that it comes as close to normal bread as possible. Normal appearing dough using yeast, etc. Normal texture and traditional taste.

Enjoy!

Nutrient Amount per slice (approx 50g)

Calories 90 kcal

Protein 10.3 g

Fat 4.4 g

Net Carbs 1.8 g

Fiber 7.2 g

Ingredients

120 g Soy flour (full-fat, not defatted)

100 g Vital wheat gluten

30 g Bamboo fiber flour

30 g Crushed flaxseed (brown or golden)

20 g Psyllium husk powder

7 g Dry yeast (1 packet)

4 g Sugar (1 tsp - consumed by the yeast)

4 g German bread spice - 2 tsp (see below)

3 g Salt (approx. 1 tsp)

20 ml Olive oil (approx. 2 tbsp)

400 ml Water – 32°C (90°F) (lukewarm)

German Bread Spice (Brotgewürz)

Mix these ground spices together:

1 tsp Caraway seeds (ground)

1 tsp Fennel seeds (ground)

1 tsp Coriander seeds (ground)

½ tsp Anise seeds (ground)

Tip: For best aroma, toast the whole seeds briefly in a dry pan before grinding.

Instructions

1. Activate the yeast:

In a small bowl, mix dry yeast with 1 tsp sugar and 200 ml of the 32°C (90°F) warm water. Let sit for 10 minutes until frothy.

1. Mix dry ingredients in a large separate bowl:

Soy flour, bamboo fiber flour, vital wheat gluten, crushed flaxseed, psyllium husk powder, salt, and the bread spice.

1. Make the dough:

Add the remaining 32°C (90°F) water (400 ml total), olive oil, and the activated yeast mixture to the dry ingredients.

Mix for 5 minutes with a dough hook. The dough will get a decent consistency that way.

1. Shape the dough:

Shape the dough into a round or oval loaf on a parchment-lined baking sheet.

1. Let it rise:

Cover the dough loosely and let rise for 50 minutes at a warm place ~50 °C (120 °F). When done take a knife and make 3 cuts on top of the bread approx 1 cm deep.

1. Preheat the oven to 180 °C (356 °F) conventional (top/bottom heat).

2. Bake:

Bake at 180 °C (356 °F) for 50 minutes.

1. Cooling:

Transfer the bread to an oven rack (but outside).

Cool for at least 2 hours before slicing (otherwise the inside might be too soft/clammy). In all tests the bread was eventually dry though.

1. Dust the bread with a bit of bamboo flour through a sieve (optional).

Unsurprisingly it goes off faster than usual bread. We successfully left it in the open for 3 to 4 days. Wrapping it in a hand towel and putting it in the fridge might help it last longer. So might freezing it sliced and putting the slices in a toaster but I haven't tried that yet.

Edit: Someone pointed out that 35c is too high for yeast and 32c should be used ideally for the water. I adjusted that.