Keto//Gluten Free Rustic Bread Loaf

I have probably tried a million bread recipes. Ok, maybe not a million but it feels like it! Bread is one of those things that is really challenging to do low-carb and without gluten, maintaining a close texture and flavor. There are definitely many low-carb recipes out there of bread rolls, buns and loafs that work great, but almost all of them have vital wheat gluten. I personally don't see gluten as a villain at all. Most people have no issue with gluten itself, but with the carbs that usually comes with products that contain gluten. Some people however, are sensitive to gluten and have a serious issue with it. Keeping that in mind and always trying to combine the best of both worlds, I wanted a bread that was low-carb and gluten free.

keto  low carb gluten free bread loaf

This rustic loaf achieved great texture. I mean, look at that crust! And amazing flavor thanks to the yeast that also gives it that true bakery bread smell. Using yeast is always a hard decision. It takes more time and care, but it also produces a bread that is more authentic in my opinion. 

keto gluten free rustic  bread loaf low carb sourdough 

Whenever I want a loaf, I usually prefer to use yeast. And don't worry, the honey used to activate the yeast is fully used by the yeast, so there won't be any left in the actual bread.

piece of keto gluten free keto bread with butter low carb bread loaf

slice of gluten free keto bread

 For this version of  Rustic Bread Loaf I used some olive oil and rosemary to top  it, but you can use  any toppings you would like! I just happened to have some  fresh rosemary today and it was such a good choice! This bread is a jam and you have to try it! Now let's get to it:


Keto//Gluten Free Rustic Bread Loaf

12  servings - 1 g  NET carb per serving!

What you will need:



  1. Pre-heat oven to 305 °F. Mix the yeast, honey and warm water in a bowl  and set it to the side in a non drafty place.


  2. Beat the eggs in a bowl until fluffy and gains some volume (I used a stand mixer so I could do the next steps while the eggs were gaining some volume). Soften the cream cheese in the microwave. Let it cool a bit and add it to the eggs.


  3. Mix all of the dry ingredients in a bowl and slowly add it to the eggs while still mixing it all in medium-slow speed. Add in the boiling water. Add in the vinegar and lastly add the yeast mixture (it should be foamy). Mix it all together for  a minute until it is all incorporated. Let it rest for a few of minutes.


  4. Cover a baking sheet with some parchment paper Wet hands and form a loaf shape with the dough and place it on the baking sheet (this is where you would add toppings if using). Let it rest on a warm, non drafty place (I put mine on top of my stove top while the oven is on and cover it loosely). Let it rest for about an hour until it grows a little bit.


  5. Bake it for about  an hour or until it forms a dark brown color crust like outside. Let it cool and enjoy! 


  • Diane Matteson

    I loved this bread and will make it again. I’m wondering if I can instead use a loaf pan. If so, how long & at what temperature?

  • Penny

    Can u substitute the oat flour with coconut flour and what can you substitute for yeast?
    I’d like to try this but can’t have Yeast or oat. Thank you,

  • Thanya

    This is the best low carb bread I have tried. It takes a little time but it is so worth it! Real good texture and amazing flavor

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