Breakfast

Keto Sandwich Bread

A golden keto sandwich loaf with a real crust and a fluffy, chewy crumb, made with lupin flour in place of flax. Great thin-sliced or as thick-cut French toast.

By the MMBC Test Kitchen · Updated March 2021
3.8 (217 ratings)
Keto sandwich bread made with Modern Mountain Lupin Flour and Bamboo Fiber
The bread you actually missed on keto. For a lot of us, a good slice of bread was the first thing to go - so we hope your search ends here. A nice slice of white bread is closer than you think once you nail a few key ingredients. This recipe adapts several common keto breads, including Diedre's Kitchen and LifeSource Foods' low-carb loaf, with one change: we swap golden flax meal for lupin flour. You get a similar golden color plus better texture and nutrition. Slice it thin for sandwiches, or cut it thick for French toast.
Prep
2 hr
Bake
35 min
Yield
16
Calories
90

Directions

  1. In a small bowl, dissolve honey in warm water and stir in yeast. Let yeast sit until activated and doubled in size.

  2. In a medium bowl, combine all dry ingredients.

  3. In a large bowl (preferably a stand mixer), beat eggs and ghee for ~30 seconds. Slowly add yeast and dry ingredients, alternating between the two. Continue to mix for 6-8 minutes until a solid dough has formed. TIP: If the dough is too sticky to handle, add a bit more vital wheat gluten.

  4. Place dough into a well-greased loaf pan and let it rise for 1.5-3 hours until doubled in size. TIP: In a rush? Bring a cup of water to a boil and place it next to your dough in a small space such as your oven or microwave. This will help to expedite the rising process.

  5. Preheat oven to 375 ° F. Bake your bread on the middle rack for ~35 minutes until golden brown.

  6. Remove from oven and allow to cool completely. Use a knife around the edges of the loaf pan to loosen the bread. Slice, and enjoy!

Tips

  • If the dough is too sticky to handle, add a bit more vital wheat gluten.
  • Short on time? Boil a cup of water and set it beside the dough in a closed oven or microwave to speed the rise.

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