Keto Bread Loaf Recipe

V DF VG SF Nov 28, 2025

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This keto loaf of sandwich bread is perfectly high in protein from the vital wheat gluten, high in healthy fats from the almond flour, and high in fiber from the inulin. At about 100 calories per slice, this bread is the perfect low carb substitute with only 2.5 g of net carbs per slice

WET INGREDIENTS
- 2 1/2 cup (280 g) Almond flour
- 2 cup (240 g) Vital wheat gluten
- 1/4 cup (50 g) Inulin
- 1 tbsp (12 g) Dry yeast
- 1/2 tbsp (9 g) Salt

DRY INGREDIENTS
- 2 tbsp (30 g) Apple cider vinegar
- 1 1/3 cup (320 g) Water

1. In a large glass, add your water, and microwave for 1 minute to warm it

2. In a large bowl, whisk together the dry ingredients - almond flour, vital wheat gluten, inulin, yeast, and salt

3. Inulin, a fiber powder with a mildly sweet taste, is here to give the yeast something to feed on. You can replace this with 1 tbsp of honey (21 g) or granulated sugar (12 g) if you prefer. For another recipe with inulin, check out my Copycat Fiber One Brownies

4. Add in the vinegar and warm water, and bring together with a dough scraper. Let the dough rest for 5 minutes

5. Turn the dough onto a clean counter, and knead for about 10 minutes, until you have smooth and cohesive bread dough that's stretchy and doesn't tear

6. Lightly grease a 9x5" bread pan, and add in your dough. Cover with a clean towel, and let proof at room temperature for 2 hours. Below are the before and after pictures

7. Bake the proofed loaf at 350F for about 45 minutes, or until lightly browned and the internal temperature is around 210F

8. Allow the bread to cool totally in the pan before removing and slicing

https://www.poormanprotein.com/recipes/keto-bread-loaf

Description

 This keto loaf of sandwich bread is perfectly high in protein from the vital wheat gluten, high in healthy fats from the almond flour, and high in fiber from the inulin. At about 100 calories per slice, this bread is the perfect low carb substitute with only 2.5 g of net carbs per slice

Time

Prep Time:

15 minutes

Rest Time:

2 hours

Cook Time:

45 minutes

Total Time:

3 hours

Cost

Total Cost:

Cost per Serving:

$0.37

Ingredients

Serving(s)

Wet Ingredients

2 1/2 cup Almond flour
2 cup Vital wheat gluten
1/4 cup Inulin
1 tbsp Dry yeast
1/2 tbsp Salt

Dry Ingredients

2 tbsp Apple cider vinegar
1 1/3 cup Water

Instructions

Cook Mode Off: Prevents screen dimming

Pictures: Shown

1. In a large glass, add your water, and microwave for 1 minute to warm it


2. In a large bowl, whisk together the dry ingredients - almond flour, vital wheat gluten, inulin, yeast, and salt


3. Inulin, a fiber powder with a mildly sweet taste, is here to give the yeast something to feed on. You can replace this with 1 tbsp of honey (21 g) or granulated sugar (12 g) if you prefer. For another recipe with inulin, check out my Copycat Fiber One Brownies


4. Add in the vinegar and warm water, and bring together with a dough scraper. Let the dough rest for 5 minutes



5. Turn the dough onto a clean counter, and knead for about 10 minutes, until you have smooth and cohesive bread dough that's stretchy and doesn't tear



6. Lightly grease a 9x5" bread pan, and add in your dough. Cover with a clean towel, and let proof at room temperature for 2 hours. Below are the before and after pictures




7. Bake the proofed loaf at 350F for about 45 minutes, or until lightly browned and the internal temperature is around 210F



8. Allow the bread to cool totally in the pan before removing and slicing

Nutrition Facts

------------------------------------------

Servings: 24

Serving Size: 1 slice
Calories: 108

------------------------------------------
Total Fat: 6.4g (8 %)
 Saturated Fat: 0.5g (2 %)
 Polyunsaturated Fat: 1.5g
 Monounsaturated Fat: 3.9g
Cholesterol: 0mg (0 %)
Sodium: 146mg (6 %)
Total Carbohydrate: 5.9g (2 %)
 Fiber: 3.4g (12 %)
 Net Carbs: 2.5g
 Total Sugar: 0.5g
Protein: 10.2g (20 %)

------------------------------------------
Vitamin B12: 0.0mcg (0 %)
Vitamin D: 0.0mcg (0 %)
------------------------------------------
Calcium: 43mg (3 %)
Iron: 0.91mg (5 %)
Magnesium: 34mg (8 %)
Potassium: 93mg (2 %)

------------------------------------------

Glycemic Index

:

16.3

Glycemic Load

:

1.0

Sources of Inspiration

https://www.thehungryelephant.ca/2020/04/23/keto-bread-with-vital-wheat-gluten/

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