DR Berg’s Healthiest bread in the world.

I have been trying different keto bread recipes from the web and I have to agree with Dr Berg that this bread is wonderful and is the most bread like that I have made to date. I don’t think it is something for everyday consumption as it contains arrowroot and this is high in carbs, around 13 per 100g, however it does behave in a similar way to flour and that is a good thing. This recipe also calls for maple syrup which is eaten by the yeast to produce a lighter texture bread, you may also not be happy about the inclusion of maple syrup in this way. Personally, I have come to the conclusion that  Keto will be in my life for some time to come and so I have to find a variety of thing to eat that keep me on the right path.  That is, I will do less damage eating this loaf occasionally than if I ate a muffin or a doughnut. I will leave it up to you if you think the extra carbs are worth it to your particular WOE.

This is how I make it, I have included the UK measurements so we can all eat this wonderful bread


Dry Ingredients:
1 cup (110g) almond flour
1 cup (110g) arrowroot flour
1/3  cup (35g) coconut flour
1 tsp. sea salt
2 tsp. active dry yeast
1 ½ tablespoon.(22ml) very finely ground chia seed
2 tablespoon. (30ml)organic psyllium husk powder
Wet Ingredients:
1 ¼ cup (300ml) filtered water
2 teaspoon (10ml). Maple Syrup (This is consumed by the yeast, which lowers the glycemic index)
You will need : Ground almonds,arrowroot,coconut flour,salt,yeast,chia seeds,maple syrup and psyllium husk.
For the wet part of the mix you will need some warm filtered water to go with the maple syrup and active yeast. this is the yeast that is activated by adding to water, not the dried(easy bake ) yeast that is added to dry ingredients
You will need some measuring cups and spoons, a measuring jug and I make the loaf in a silicon loaf tin but it can be free formed onto a baking sheet so don’t worry if you don’t have one.
To activate the yeast you need hand hot water,that is water that feel hot to the touch, but if it is too hot the yeast will die and if it is too cold then it won’t work either. a good way to get the right temperature is to add 2 parts hot water to 1 part cold. you need 250 ml of warm water
Add 2 teaspoons of maple syrup to the hot water and stir
Sprinkle the 2 teaspoons of yeast onto the water/maple syrup mixture
Give the yeast mixture a stir and put to one side for 10 minutes. if nothing happens throw it away it means that your yeast is not working. its either,too old, the water is too hot or too cold or you have used the yeast that is meant to be added to dry ingredients.
in a clean bowl measure out all the dry ingredients, the ground almonds,coconut flour,the arrowroot,the salt. I measured the cups as not compacted,just a whole scoopful.
stir all the dry ingredients to combine them
next take the chia seeds and grind them,I use my nutribullet and make up about a cup full at a time. the picture shows whole chia seeds on the spoon and ground in the bowl.
measure out the 2 tablespoons of physllium husk and the 1 1/2 table spoons of  chia seeds into a small bowl and mix together.
After about 10 minutes your yeast should have a head of froth on it.
Add the chia seed /physilium husk mix to the yeast mix and stir.
The chia seeds will thicken up the yeast mixture,so wait about 1 minute before adding it to the dry ingredients.
You might be able to see how lumpy and wet the yeast /chia mix is as you add it to the dry ingredients
mix wet and dry together.
use your hands to bring the mixture together, it will be sticky,keep working it together until you have a ball of dough
Tip the ball of dough onto the counter and give it a little kneed, this is to bring everything together rather than stretch the gluten which is what you do with bread containing wheat flour
when the dough is smooth it done.
pop the dough back into the bowl
wet a teatowel or cloth large enough to go over the bowl and place over the bowl to keep the dough from drying out and put the bowl somewhere warm for an hour.
after an hour in a warm place the dough would have grown in size and will look twice as big
Don’t play with the dough too much at this stage I just drop it into my loaf tin. but you can shape it and put it on a sheet of greasproof paper while the oven heats up.

I put mine into the oven like this and it browns well but if you want a shiny crisp top to your loaf then you can egg wash it (brush it with a beaten egg). The loaf needs to cook in a hot oven gas 7, 220deg C 425degF for about 35-40 minutes, the exact time will depend on your oven, It will look done quite quickly  but you should use a temperature probe to see what the internal temperature is, when its done it will say 205-210 deg F. Once it is cooked,take it out of the tin and put it on a cooling rack so it doesn’t go soggy and then leave it to get completely cold before you eat it, if you don’t the inside will compress and stick together.

The end result is a loaf of bread that tastes good and behaves like a regular loaf of bread.




  1. debbie says:

    Thanks very much for this. I have made it before and again today but you have made me realise why it’s not turning out properly (I don’t think …. still quite edible). I’ve been using the yeast for dry ingredients. Duh!
    Would you have any idea of the macros for this? I haven’t got a clue how to work them out.

    • Sue says:

      Yes, I tried this using quick action yeast added to the dry ingredients and it didn’t work out. I haven’t worked out the macros for this,I know arrowroot is quite high in carbs but I believe it doesn’t spike insulin as much as grain flour so is better for us on a keto diet.I think this is a great alternative and very filling but I wouldn’t have it all the time,so I don’t worry about the macros,its just part of my lifestlye

  2. Vicki Willendorf says:

    I followed all the directions and my bread came out gooey! What could be going wrong? Would it have anything to do with instant yeast vs. not instant?

    • Sue says:

      I have found that you have to really cook it fully to get the middle to cook properly, and even then it may still be a bit sticky. The bread is not like like normal bread that has gluten, you have to wait until it is quite cold before cutting into it.I don’t know what difference the different yeast would cause, but I do know that they work in different ways, instant easy yeast is added to the dry ingredients,but the dried yeast has to be activated before its mixed in. Regular flours absorb different amounts of water depending on the conditions, it may be that arrowroot may do this too, maybe add a little less water next time.

  3. Sue F says:

    I’ve made it several times and it’s really delicious. But I can’t seem to find out the carb count. Does anyone know?

    • Debbie says:

      I just worked it out and get 13 g per slice net carbs, working on cutting into 10 slices. I think that’s quite high so not an every day thing! It’s also 136 calories, 3 G protein and 7 g fat.

    • Margaret says:

      Just add the ingredients to my fitness pal and it will calculate it for you.
      This is y I’m on here trying to find the same thing the lazy way. So now I’ll go and put it in my self.
      Hope this helps

  4. Lisab says:

    Thumbs up!!!’
    Looks good. I haven’t used those ingredients together. I will give it a try and rate it. Thank you for recipe. Excited to try it.

  5. Annette says:

    This bread is delicious but there seems to be a whiteout all over the web about the carb count. Please advise!

  6. Chris says:

    Love this bread! I’ve made it several times. It’s easy to follow, fast & tastes delicious. I use Arla Icelandic yogurt cream cheese on it. So good! Im type 2 diabetic so I do have to watch it. It’s great to have this on occasion.

  7. Kimberly says:

    My first time making bread and it turned out great. I was thinking this might be great for rolls for holiday dinners. Have you ever added anything like rosemary to the bread? Or used as pizza dough? I’ll have to experiment!! Thank you!

  8. Dorothy says:

    Love this loaf but would like to make it as rolls. If I divide into 10 rolls how long would I need to bake it in the oven for. Also I have seen some comments saying they believe this is 13 net carbs per tenth. Do you count the maple syrup in the carbs or can the carbs in the maple syrup be discounted as they are digested by the yeast.

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