Best Keto Homemade Bread

Add the warm water and inulin into a mixing cup, then sprinkle the yeast over the top. Mix for just a few seconds, then allow the yeast to bloom while you mix up your dry ingredients.

In the bowl of your stand mixer, add in the vital wheat gluten, oat fiber, lupin flour, golden flaxseed, sweetener, salt and baking powder.

Whisk briefly to combine, break up any lumps and make it light and fluffy.

Once the yeast has bloomed (should take about 5-7 minutes), with the mixer running, slowly pour it in.

Then pour in the eggs and honey, until the dough comes together.

Add in the butter and continue mixing, just until combined. Sprinkle in 1-3 tablespoons of golden flaxseed until the dough is barely sticking to the sides of the bowl and isn’t too wet. Skipping this step could cause the bread to collapse when you bake it.

Scrape down the sides, remove the paddle, then replace with a dough hook. Allow the dough to knead for 7 minutes, then let it rest for 10 minutes. I use this time to clean up and prepare by pan.

Take your loaf pan, line it with parchment paper and brush or spray the insides with olive oil.

Remove the dough from your mixer. It should be tacky, but not really wet. You don’t want your dough too wet, otherwise you run the risk of it collapsing on you. Trust me on this, I know from experience!

Knead it briefly, then form the dough into a loaf, then place it into your loaf pan. Loosely cover it with plastic wrap sprayed with nonstick spray.

Place in your warm dark place and allow it to rise for 1 1/2-2 hours. I use the proof setting in the my own and also add a pan with boiling water on the bottom rack. If your oven doesn't have that setting, you can let it rise in the microwave along with a glass of hot water to help create a warm moist environment. To help it get a really good rise, I also like to swap out the water for more hot water once every 30 minutes.

Preheat oven to 375°F. Place the loaf on the lower 1/3 rack of your oven and bake for 17-18 minutes. Rotate the pan halfway through baking. Keep an eye on the top for browning, if it starts to get too dark, loosely tent with aluminum foil while it finishes baking.

Remove the bread from the oven and resist the urge to cut into it. Allow it to cool completely before slicing. Store leftovers at room temperature for 1-2 days, then store in the fridge in an airtight container for 3-4 days. You can also freeze it!