Count on this gluten free and keto bread with yeast to be extra soft, fluffy and absolutely delicious with a killer crumb. Plus, with less than half the amount of eggs as your usual low carb bread recipe, this non-eggy sandwich bread will surely become a staple!
Note: this recipe was first published on April 9th 2018, but has since been updated to provide more deets ‘n tricks! And to my knowledge, it was also the first keto bread recipe with yeast on the internet! 😉
Gluten Free & Keto Bread With Yeast
Light, Fluffy & Not-Eggy (At All!!)!
Without a doubt the most requested recipe by you guys this year has been for a light and not-eggy keto bread loaf. And after quite a few takes, I finally nailed it. The resulting bread has awesome rise (nearly double it’s initial volume!!), killer crumb, and excellent taste.
And as previously mentioned, it’s not eggy, dense or crumbly. Think at least less than half the amount of eggs of your typical recipe, and a few other tips and tricks to ensure killer results. So while different from traditional wheat bread (because ahem, no wheat!), we’re still certain you’ll find this a keeper.
Plus, it keeps very well at room temp for 4 days and freezes beautifully. Oh, and you might also be surprised how good this bread is even without toasting.
The Deets
Making this paleo and keto bread is incredibly simple really. But, like with any yeasted bread, it does require you take care of a few details to ensure the best possible outcome.
And the one thing to keep in mind is that your bread will likely fall slightly post bake. Blame it on the lack of starch (keto flours are notoriously heavy and moist) and certain missing proteins (think gluten). Just keep in mind that I’m baking at ridiculously high altitude here, so if my loaf was still nearly double it’s volume after cooling- odds are yours will be even better!
Before rise
After rise
The Method
The yeast in this low carb and keto bread ensures a wonderful texture and taste. Now, how much your bread will rise (and fall!) post-bake depends quite a bit on your altitude. But note that you still won’t get that gummy and wet texture here of most low carb breads. Plus, as mentioned, I’m baking at over 7,000 feet (Mexico City here!!), so if I can make this keto sandwich bread work so can you.
On that note, I’ve since baked it in LA (you know, sea level!) and can indeed confirm that the rise is much better- but it does take a little bit longer (about 15-20 minutes more).
Weigh your ingredients. This will forever be a staple recommendation for any sort of gluten free baking here at gnom-gnom. As aside from leading to less dirty dishes, it will ensure consistent results time and time again. Remember that gluten free (and particularly keto) baking is notoriously finicky, and measuring by cups is anything but accurate. And if you don’t own a baking scale, measure with cups by dropping the ingredients onto them rather than scooping them out (which often leads to overpacking).
Ingredients at room temperature. Self explanatory really, but incredibly important (particularly for the eggs). If you add cold eggs to the mix your bread simply won’t rise much (if at all).
Proof the yeast. This involves mixing dry active yeast with water that’s just warm to touch (between 105-110°F to be precise) and inulin (which is fully keto) or an actual sugar (think maple syrup or honey) for 7 minutes until foamy. And before you scream sugar (!!) remember that the yeast will feed on such sugar to emit carbon dioxide, so it doesn’t affect the carb count. And yes, this is a scientific fact.
Avoid abrupt temperature changes and air drafts. Like with any yeast bread, you need to cuddle your dough. Make sure it’s able to rest undisturbed in a warm space.
Baking at high altitude? Yup, so am I (Paola here!!). I’ve tried quite a few combinations, and the one modification I will suggest is to increase your oven temperature by 25°F. You may also need to decrease the baking time by 5 minutes (I baked the bread for 45 mins), but that may change from oven to oven.
The Ingredients & Possible Subs
This bread does have quite a few ingredients, but you’ll find that most are staple paleo and keto pantry ingredients. In the list below you’ll find details on several ingredients and possible subs. But if possible, please do try and make this recipe without any subs. As out of the 18 permutations we tried, this one really was terrific and the absolute best.
Almond flour. You truly need a super finely ground almond flour here, as if you use meal your bread will turn out dense and oily. Super fine almond flour brands include Anthony’s (my personal favorite), WellBees and Bob’s.
Now if paleo, or in keto maintenance, you can lighten up the bread even more by substituting part of the almond flour (1/4-1/2 cup) with arrowroot flour.
Golden flaxseed meal. You’ll want to use golden flaxseed meal (we use Bob’s), and regrind the flakes in your (very dry!) bullet or blender until finely powdered. Great way to avoid slimy bread. You can technically substitute the flaxseed meal with psyllium husk powder, but we prefer the crumb much more with the flax. Just make sure its the golden variety and not the regular (VIP thing!!).
Psyllium husk powder. Same as with your flaxseed meal, you’ll always want to regrind your psyllium husk. We always favor NOW brand as it doesn’t turn bread purple. You can substitute it with more flax, but your bread may lose some elasticity and rise.
Whey protein isolate. This one is an absolute must, as it will ensure your bread doesn’t collapse post-bake. Keep in mind that this ingredient varies tremendously from brand to brand, and I’ve only tried (and are super happy!) with Isopure’s Zero Carb Unflavored. Update: I’ve since tried this grass-fed whey protein isolate and it also works the charm (a bit pricier, but undoubtedly higher quality)!
Now, the cream of tartar and powdered ginger help to condition the dough to get an even nicer rise. Though note that you can skip them without too much detriment to the final results.
Looking for more keto bread recipes with yeast?! Be sure to check out our famous cinnamon rolls, extra fluffy pizza crust and rosemary focaccia!
Gluten Free & Keto Bread With Yeast
Oh, and if baking with cups rather than grams is your thing, just click on US Cups for an instant conversion. Though for best results we (highly!!) suggest you weight your ingredients here.
Ingredients
For the paleo & keto bread
- 2 teaspoons active dry yeast
- 2 teaspoons inulin or maple sirup, honey, to feed the yeast*
- 120 ml water lukewarm between 105-110°F
- 168 g almond flour **
- 83 g golden flaxseed meal finely ground
- 15 g whey protein isolate
- 18 g psyllium husk finely ground
- 2 teaspoons xanthan gum or 4 teaspoons ground flaxseed meal**
- 2 teaspoons baking powder
- 1 teaspoon kosher salt
- 1/4 teaspoon cream of tartar
- 1/8 teaspoon ground ginger
- 1 egg at room temperature
- 110 g egg whites about 3, at room temperature
- 56 g grass-fed unsalted butter or ghee, melted and cooled
- 1 tablespoon apple cider vinegar
- 58 g sour cream or coconut cream + 2 tsp apple cider vinegar
Instructions
For the paleo & keto bread
- See recipe video for guidance on keto yeast breads. And be sure to check out the post for full deets, tips and possible subs!
- Line a 8.5 x 4.5 inch loaf pan with parchment paper (an absolute must!). Set aside.
- Add yeast and maple syrup (to feed the yeast, see notes) to a large bowl. Heat up water to 105-110°F, and if you don't have a thermometer it should only feel lightly warm to touch. Pour water over yeast mixture, cover bowl with a kitchen towel and allow to rest for 7 minutes. The mixture should be bubbly, if it isn't start again (too cold water won't activate the yeast and too hot will kill it).
- Mix your flours while the yeast is proofing. Add almond flour, flaxseed meal, whey protein powder, psyllium husk, xanthan gum, baking powder, salt, cream of tartar and ginger to a medium bowl and whisk until thoroughly mixed. Set aside.
- Once your yeast is proofed, add in the egg, egg whites, lightly cooled melted butter (you don't want to scramble the eggs or kill the yeast!) and vinegar. Mix with an electric mixer for a couple minutes until light and frothy. Add the flour mixture in two batches, alternating with the sour cream, and mixing until thoroughly incorporated. You want to mix thoroughly and quickly to activate the xanthan gum, though the dough will become thick as the flours absorb the moisture.
- Transfer bread dough to prepared loaf pan, using a wet spatula to even out the top. Cover with a kitchen towel and place in a warm draft-free space for 50-60 minutes until the dough has risen just past the top of the loaf pan. How long it takes depends on your altitude, temperature and humidity- so keep an eye out for it every 15 minutes or so. And keep in mind that if you use a larger loaf pan it won't rise past the top.
- Preheat oven to 350°F/180°C while the dough is proofing. And if you're baking at high altitude, you'll want to bake it at 375°F/190°C.
- Place the loaf pan over a baking tray and transfer gently into the oven. Bake for 45-55 minutes until deep golden, covering with a lose foil dome at minute 10-15 (just as it begins to brown). Just be sure that the foil isn't resting directly on the bread.
- Allow the bread to rest in the loaf pan for 5 minutes and transfer it to a cooling rack. Allow to cool completely for best texture- this is an absolute must, as your keto loaf will continue to cook while cooling! Also keep in mind that some slight deflating is normal, don't sweat it!
- Keep stored in an airtight container (or tightly wrapped in cling film) at room temperature for 4-5 days, giving it a light toast before serving. Though you'll find that this keto bread is surprisingly good even without toasting!
Video
Notes
Nutrition
and some food (for thought) 👁️
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(p.s. we don’t talk about fight club 🪄 )
xo! Paola
I know the recipe says the whey protein is a must! I’m dairy free and I wonder if there is a non-dairy protein isolate that might deliver comparable results?
This bread is great, I make a batch of it, Slice it up after it cools, and then keep it in the freezer to toast when I want some. Not sure if others have done this, but if you want to make it dairy-free, in addition to the substitutions the recipe offers, you can use egg protein instead of whey protein
Can I replace the whey protein with pea protein powder? I’m allergic to dairy. Can the sour cream be subbed with coconut milk and lemon juice?
Hi, I’m trying your recipe for the first time today. I wanted to know since there are so many ingredients and steps can you pre-measure your dry ingredients only and put them in a zip lock bag for say the next week?
Thank you
Wendy
Do you have a non eggy recipe for REAL (that is lots of bubbly holes) ENGLISH CRUMPETS? Not muffins or anything that is cooked on 2 sides or just looks like some sort of bread, but real proper crumpets – except Low Carb ones?
I wondered about trying to use yeast instead of eggs, but all I got was something that looked like bread and tasted very eggy, the recipe called for 2 eggs, 4tblspns Almond flour and 2 tsp psyllium husk, ½ tsp baking powder and ¼ tsp salt. It’s edible if you like eggy things, but it was in no way crumpets. Neither in looks – over 3 of the things I only saw 3 holes, there should be lots in each ‘crumpet’ – and absolutely NOT in taste. Nothing like a crumpet at all.
It also seems to be rather dense, not as airy as a real crumpet.
So that’s why I wondered about trying yeast?
But would yeast work on psyllium husk and almond flour? And what about the over-eggy flavour?
I have no idea, so I thought I’d ask you.
How do we find the video that corresponds to the recipe? I love your recipes but it’s frustrating trying to find the videos. In this case, I haven’t been able to find it.
Hi! Thanks for this recipe.
Just wondering, because I don’t have any issues with gluten, if adding vital wheat gluten to this recipe could work here to add a bit of fluff and stretch? I like gluten-based keto recipes because I find the texture approximate ps bread more, so if this could give it that texture boost, I’d love to try.
Can this be made without flaxseed? Like can I sub it for more almond flour/psyllium husk or maybe use chia seeds instead?
I make my own yogurt, would it be possible to use the whey from that instead of whey protein isolate? I don’t have any whey protein isolate on hand.
Unfortunately ime only the isolate powder does the trick for structure Steph (trust me, I’ve also tried as I have plenty of fresh whey from cheesemaking on hand)
Hi!
Do you think I could use whey protein concentrate instead of isolate? I accidentally bought the wrong type.
Thank you!
Can I substitute liquid whey from straining yogurt instead of water/powdered whey protein? I could not figure out how to search all the comments.
I make this bread every week, a staple in my house. This recipe is unbelievable!!
It cannot get closer to the “real” bread texture and feeling. I love love love this recipe. Thanks so much for sharing this with all of us!!!!
Hello Paola, i have to make this bread wthout the yeasta as i’m allergic to it a d i dont use cream of Tarter, please suggest- can i use about 4 tsp of B’Powder?
Can this be baked in a bread machine?