Home » bread » (Soft ‘N Fluffy!) Sandwich Bread With Yeast 🍞 gluten free, keto & paleo

(Soft ‘N Fluffy!) Sandwich Bread With Yeast 🍞 gluten free, keto & paleo

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! 😉 

Slicing keto bread with yeast
Gluten Free & Keto Bread With Yeast

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

Keto bread with yeast before rising
Gluten Free & Keto Bread With Yeast

After rise

Keto bread with yeast after rising
Gluten Free & Keto Bread With Yeast

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.

Slicing keto bread with yeast
Gluten Free & Keto Bread With Yeast

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.

Keto sandwich bread on a cooling rack
Gluten Free & Keto Bread With Yeast
Bitten slice of keto bread with butter
Gluten Free & Keto Bread With Yeast
Gluten free and keto bread slices
Gluten Free & Keto Bread With Yeast

Looking for more keto bread recipes with yeast?! Be sure to check out our famous cinnamon rolls, extra fluffy pizza crust and rosemary focaccia!

Slicing keto bread with yeast

Gluten Free & Keto Bread With Yeast

Course: Bread, Side Dish
Cuisine: American
Keyword: keto bread, keto bread with yeast, keto sandwich bread
Prep Time: 15 minutes
Cook Time: 30 minutes
Resting Time: 40 minutes
Total Time: 45 minutes
Servings: 12 slices
Calories: 174 kcal

Count on this gluten free and keto bread with yeast to be soft, fluffy, absolutely delicious and 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!

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. 

Print

Ingredients

For the paleo & keto bread

Instructions

For the paleo & keto bread

  1. See recipe video for guidance on keto yeast breads. And be sure to check out the post for full deets, tips and possible subs!

  2. Line a 8.5 x 4.5 inch loaf pan with parchment paper (an absolute must!). Set aside. 

  3. 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). 

  4. 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. 

  5. 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. 

  6. 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. 

  7. 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. 

  8. 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. 

  9. 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!

  10. 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!  

Recipe Video

Recipe Notes

*You can feed the yeast with either inulin or an actual sugar (thanks for the inulin tip guys!). And do 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.

**If paleo (or in keto maintenance), feel free to sub 1/4 to 1/2 cup of almond flour with arrowroot flour for a lighter crumb. 

Please note that nutrition facts were estimated per slice, and we found the recipe to yield 12 generous slices. Though you could easily get 16-18 thinner slices. 

Nutrition Facts
Gluten Free & Keto Bread With Yeast
Amount Per Serving (1 slice)
Calories 174 Calories from Fat 126
% Daily Value*
Fat 14g22%
Saturated Fat 3g15%
Cholesterol 26mg9%
Sodium 254mg11%
Potassium 83mg2%
Carbohydrates 6g2%
Fiber 4g16%
Protein 5g10%
Vitamin A 165IU3%
Calcium 60mg6%
Iron 1mg6%
* Percent Daily Values are based on a 2000 calorie diet.

851 comments

  1. Gabrielle Yoder says:

    Have you tried cooling this bread upside down and/or adding a spoonful of tapioca starch to keep it from collapsing?

    Thinking about when you make an angel food cake you cool it upside down to keep the structure without it collapsing on itself due to gravity before it’s cooled and stiffened.

    Just thought I’d ask before I try that.

    • Paola says:

      Hi Gabrielle! I haven’t tried tapioca because it does raise my insulin a bit too much (so I use arrowroot if I want to lighten up something). And on the cooling upside down I don’t know, but it definitely sounds like an idea worth trying! Also keep in mind that mine collapses roughly only a finger, so it really isn’t too bad 😉 Could also probably add a bit more protein, but I wanted to keep the texture soft for this one. xo!

      • Gabrielle Yoder says:

        I tried it with 6 grams tapioca starch and cooled the normal way. It collapsed a lot but I suspect that I didn’t cook it quite long enough. Surprisingly it tasted better when it dried out just a little so the day old stuff was the best.

        I have another load proofing now without the starch and I’m going to invert the pan to cool so we’ll see what happens.

        If I wanted to make several loaves at once would I just continue with the weighed measurements and multiply it or do I need to alter it another way?

        • Paola says:

          Hi Gabrielle! How long did you cook it for? And yup, if it collapsed too much it likely needed a bit longer baking time! Let me know how the second one went 🙂

          You can definitely just multiply out and then divide the dough into loaf pans to proof- no problem. xo!

          • Gabrielle Yoder says:

            So tried that new batch last night. No starch in this one. Baked for longer. Cooled it upside down. Collapsed like crazy. Trying to figure out where to go from here because we LOVE the taste. The kids even like it. But the collapsing is making me crazy. I’m thinking perhaps adding more protein. I would try pre-whipping the whites but I don’t think that would make a difference to keep the structure up. Suggestions? This has come the closest to true bread in taste than even the gluten free bakery in town that uses almond flour and starches. I want to make this one work and it looks like you did it just fine. lol.

          • Paola says:

            If normal baking is finicky, grain free is honestly a bit of a pain. This is mostly because the ingredients vary so much and they’re very temperamental, so don’t worry if you don’t get it completely right at first. It’s also a bit hard for me to diagnose the problem without being in the kitchen with you, but let’s go through a few things.

            Is it collapsing completely (this used to happen to me without the protein)? Is it collapsing while still in the oven or while cooling? Are you regrinding your flaxseed meal and psyllium husk? Are you using golden flaxseed meal? What type of oven (regular or convection?) Are you weighing your ingredients?

            If all else fails do add a bit more protein powder, but be careful of not adding more than 1-2 tbs because I found the bread becomes less soft (too much protein = hockey pucks!).

  2. Wendy says:

    Amazing bread!! I’m going to bake more Monday everyone in my family loved it finally I had toast again thank you.
    I was wondering if I could subsitute out some of the almond flour with Oat fiber??
    If so what would you recommend for the amounts of almomd flour and Oat fiber??. I use Trim Healthy Momma brand of oat fiber.

    • Paola says:

      So happy you and your family enjoyed it Wendy!! Regarding the oat fiber, in all honesty I wouldn’t be able to tell you as it’s an ingredient I’ve never used (oats and derivatives cause inflammation for me, so I cannot experiment with it unfortunately). xo!

  3. Patti McTee says:

    I made this today and must say I am so impressed! Taste great and didn’t fall apart. I made burgers for dinner and it still didn’t fall apart. This is a keeper. Thank you so much.

    • Paola says:

      Lol that’s awesome Patti so happy it worked out so well for you (and YUM on the burgers!!). xo and thanks so much for reporting back!

  4. shelley says:

    Hello, I was wondering what we can us as a substitute for psyllium? I have an anaphylactic allergy to it. So many recipes call for it. 🙁 . Thanks in advance.

    • Paola says:

      Lol! I’ve added it to the list of breads to tackle 😉 And thank you so much for your lovely comment Vanessa, so happy you’re enjoying the recipes!

  5. Jane Ritchuk says:

    I absolutely love all your recipes. The only challenge I have is that I am not able to print them out so I have to transcribe by hand a very time consuming exercise. Am I the only one having this problem? I know you are not a techie but just wondering if you have any suggestions.

    • Paola says:

      Hi Jane! Does the ‘Print Recipe’ button at the top of every recipe not work for you? Let me know, transcribing is definitely no fun!

      • Jane Ritchuk says:

        no sadly not! It may be the printer and nothing to do with your site. Just wondering if anyone else had the same problem. LOVE your recipes!

        • Paola says:

          So happy you’re enjoying them Jane! Have you tried clicking on print, then saving as a PDF and then printing from the PDF? I’m honestly not very techy (at all!), but I just tried and it’s working for me :-S

          • Jane Ritchuk says:

            I will try that. Have to ask hubby to help but I am sure he will co-operate eventually, LOL

        • Suzanne says:

          instead of transcribing, try using the cursor to select the recipe then copy/paste into a word processing doc and save that way? I do that a lot on recipe sites where I can’t save as PDF. I don’t actually print anything until I’m ready to use it to cut down on wasted paper. I have a Keto recipe folder on my computer that I save everything to. Paola’s recipes are taking over the folder! Very high marks for detail and effort to create outstanding Keto options!

          • Paola says:

            That’s an awesome tip Suzanne thanks so much for sharing! And LOL on my recipes taking over, thats beyond great to hear 😉 xo and have a wonderful weekend!

  6. Ellen says:

    Re the boule, wouldkeep proportions eg recipe much the same, just not use the loaf pan and maybe just roll it in a bit of Pofibre ( scored fr Sweden, potato fibre) make it look more “ Euro bakery” and do a crisscross score on top. Am now just thinking may try to bake it in a preheated dutch oven like I used to do with my noknead bread. So many possibilities!
    Just to let you know I used leftover churro batter that i had frozen in the pastry bag and thawed to make Danish Aebleskivers and they were the closest i have come to those. Will share with my Danish keto friends. Best recipe for that so far, seems to be very adaptable!

  7. Patty says:

    Wonderful, wonderful bread! I send air kisses your way! Thank you for sharing this keeper of a recipe. It will be a staple bread in my home.

  8. Ellen says:

    Made this yesterday and turned out very well. I would say the best keto bread since I started this locarb life 10 months ago! Today I made my first real grilled cheese sandwich with it, was sooooo good. Will be a bit dangerous to have in the house so am going to cut into slices and keep in freezer to use. It reminds me a bit of oatmeal brown bread in flavor and texture. Next time am going to experiment a bit, add a b it more salt, throw in some caraway seed and a little extra vinegar to make it more “german” tasting eg sourdoughish, will try to bake it oval or boule freeform , crisscross the top and roll in some potato flour to give it that artisanal look, Excited to see if that works out, if not- croutons! I think this bread will also be much better for making french toast, bread pudding, croutons and maybe even dried breadcrumbs! The possibilities are endless! Thanks for your hard work! Your site continues to be my favorite and is making LCHF/keto sustainable for me.

    • Paola says:

      Hi Ellen! That’s so awesome to hear!! And I LOVE your ideas! Please do let me know if you’re successful with the boule (just be careful about adding in to much flour). I’m experimenting now to see if it’s possible to have some sort of sourdough mother dough to get that proper taste :-S (a bit intense, so for the hardcore bread makers lol!). And guess what? The first thing I made with it was also grilled cheese…! xo and so happy to hear you’re still enjoying the recipes so much!!

      • Ellen says:

        Going to try this today again and see if I can make rolls with the recioe as is, possibly in a muffin tin. Will report back.
        Day 3 , keeping bread in a tun on the counter and is keeping well, fantastic toasted, Really reminds me of brown bread. A little but dangerous to have around. Having said that I got about 18 5-7 mm slices out of it so the nect carb count should be even better!
        I wonder if beating the eeggwhites even oartially and adding a bit more sweetener wld make it more Brioche like?

        • Paola says:

          Happy to hear it’s keeping well! And yup on the danger, I freeze right away!! I’ve tried it in a muffin tin and it works great (deflates even less than in a loaf). What I’m not sure yet is if more protein is needed for a boule.

          This recipe will probably be a good base for a brioche (more butter and using the whole eggs). But I’ve actually been experimenting on a brioche this week, and it looks like working with the choux pastry method of the churros and donuts works great to get an awesome rise and texture. But I’m still working out the kinks (i.e. flavor mainly!). Will update!

  9. karen g says:

    Will be making this very soon. Will try it with my current whey protein isolate brand while waiting for isopure to make a comparison. I was also wondering if you have a recipe that would be similar to a french brioche (like at trader joes), though low carb. i was just hoping as the other family members are gaga about that. If not then i guess i would slather some real good amount of grass-fed butter and sprinkle erythritol/stevia blend on top…Thank you for this bread recipe, everything on your site looks so good!

    • Paola says:

      Hi Karen! I would be very interested to hear about your results with the other brand. And on the brioche, I’m actually working on it as I type (yesterday had a very successful outcome!). Still needs some work though, but I’m hopeful! Just keep in mind that it’ll never be ‘the same’ (because ahem, no wheat :-S!) xo!

      • Thank You! Don’t be sorry about the sensitivities … Yes I’m still adjusting BUT there is power in this information! For that I am ever grateful. Thank You for your honest answer!

        • Paola says:

          I just know what it’s like when you’re starting to adjust to new food sensitivities and that it can be a bit hard in the beginning. xo!

  10. Karen says:

    I made this tonight! Awesome! I had forgotten what yeast bread baking smells like. YUM! I let it cool but had to cut into it while it was still warm enough to melt butter. OMG! Delish! ! ! Still going to try this in the bread maker. The worst that can happen is I get a batch of gluten-free breadcrumbs!

    • Paola says:

      That’s awesome Karen so happy you loved it! 🙂 let me know about the bread maker, would def be interested in hearing the results! xo!

  11. Dunia says:

    By golly this is the best keto bread I’ve made/tried and I’m so glad I have found you for outstanding recipes. I look forward to your emails on new recipes to try.
    Thank you so very much!

  12. Jeannine says:

    Hi! Super excited to try this! When you instruct to tent the bread at minute 10-15, do you mean the first 10-15 minutes or last 10-15 minutes? Thanks!

    • Paola says:

      Hi Jeannine! First 10-15 minutes (just don’t open your oven door before 10 minutes!). And only tent it once you see it begins to brown (will vary from oven to oven). xo!

  13. Amanda Morrison says:

    True story: I made the loaf yesterday and served it to my husband this morning toasted with eggs, bacon and avocado. He has been resisting to do keto because “he would miss bread too much”. Well, he devoured the entire plate without saying a peep and even asked where I bought the bread!! After he finished I told him that that was a keto meal and he couldn’t believe it! You may have just converted my hubby with this bread

  14. Karen says:

    Wondering if anyone has tried this recipe in a bread machine. I have a bread machine recipe that is pretty good. This recipe looks like it would be even better. Wondering what adjustments might need to be made if any. thanks!

    • Paola says:

      Karen is your recipe for a grain-free bread? There was another question about this a couple comments before you, but I honestly have no idea…! Grain free breads behave very differently from normal gluten free breads (with garbanzo, rice etc), so I’m not sure if the outcome would be ideal or what adjustments would need to be made. Sorry I couldn’t be more help xo!

      • Karen says:

        Thanks for the reply. No, my recipe uses Bob’s RM baking mix, Arrowroot, and sorghum. I am still going to try this recipe as I am reducing grains from my diet and would love to one day be grain free.

        • Paola says:

          I think you’ll find that grain free breads are much less wet than the grain gluten free breads (took me a while to get used to it!). I have celiacs, and staying grain free helps me a lot with inflammation. xo and hope you enjoy!

  15. TheaMaria says:

    Do you think it would work to make this in a bread machine? I would probably still proof the yeast and pre-mix the dry ingredients.

    • Paola says:

      Hi TheaMaria! In all honesty I don’t know…! I sold my bread maker once I was diagnosed with Celiacs, and I know that there’s a setting in some new ones for gluten free breads. BUT (and this is a big but!), grain free breads behave quite differently from usual grain-gluten free breads (garbanzo, rice etc)- so I really wouldn’t be able to say here. xo!

  16. Julie says:

    For those of us eating low carb but needing to avoid almonds, any chance a coconut flour substitution could work? Thanks for all you do.

    • Paola says:

      Hi Julie! Unfortunately coconut flour doesn’t work here, but sunflower seed flour should be a good nut free alternative. It would need to be very finely ground though (and I can’t get that in here in Mexico). Hope this helps xo!

  17. Aganitha says:

    I currently have this in the oven and it looks and smells amazing! I forgot the cream of tartar, it’s mentioned in the ingredients but not the instructions. Had I read more carefully I would have caught it! Just thought I’d let you know!

  18. Debi says:

    I cannot wait to try this recipe. I have been trying all kinds of different keto/paleo bread recipes for a few years now. My favorite current recipe never works for a loaf, for me, but it works great as buns. the bread looks great while in the oven, rises wonderfuly…….then totally deflates when taken out of the oven…..and now I know what caused that……when the eggs/egg whites aren’t room temperature. ….and also that whey protein isolate is needed. So thankful for all the recipes you share…….and all the great tips you have given.
    PS – – I tried your tortilla recipe, and although the taste was great, I couldn’t get the temperature correct….so I called them crackers…….tasted great, and they disappeared!!! I’m going to try making them again soon…..and maybe I’ll actually end up with soft tortillas!!! 😉

    • Paola says:

      Hi Debi! For the tortillas you want the skillet/pan to be VERY hot so they cook in under a minute. Otherwise yes, you’ll end up with tostadas (i.e. tortilla crackers!).

      And hopefully you enjoy this bread! The issues you have with a loaf with your current bread recipe could also be used because of excess liquid in the dough. Couldn’t tell you for sure though without trying it myself. xo!

  19. Manny says:

    This bread is more elaborate than the quick breads I’m used to, but definitely worth it! It was very painful to wait for the bread to cool, but it’s the first recipe I make that actually tastes like bread. A bit more moist maybe than normal bread, but I can confirm that it’s not eggy at all. So very pleased with the results thank you!

    • Paola says:

      Hi Manny! So happy you enjoyed it! And yup, yeast breads are def more elaborate than quick breads- but in the end there really is no comparison in taste and texture 😉 xo and thanks so much for reporting back!

  20. Devyn davidson says:

    Hi Paola!

    I immediately made this bread (like within an hour of you posting it) and while my bread did not double in volume it was phenomenal!!! I only made one alteration and pressed some pumpkin and sunflower seeds into the top of the loaf to get the “Dave’s killer bread” vibe. 🙂

    I really like this recipe, I’m guessing my eggs were too cold and that is why it did not rise because everything else in the recipe went smoothly. I’m still gonna gobble this loaf down though. Thanks for everything you do, this is the only (and I mean ONLY) keto website that I’ve had every single recipe turn out well. Your effort, and hard work truly shows in these recipes. From the bottom of my heart, thank you for your attention to detail.

    • Paola says:

      Hi Devyn! That’s SO wonderful to hear! And I LOVE your idea of pressing down some seeds on top! And yup on the cold eggs, I’ve found that grain free breads are super temperamental to cold ingredients. I generally keep my flaxseed meal in the freezer and I forgot to take it out during a trial and my bread barely rose… :-S

      And thank you for your lovely comment- means a lot!! xo!!

      • Matt wild says:

        I’ve made this twice now and unable to get it to rise. I’m assuming the eggs as well. It is amazing even without the rise. Unfortunatly…i have to make it more often because of my thieving, non-keto wife!!! Lol

        • Paola says:

          LOL!! 🙂 Is your yeast fully activated? Bubbly like in the video? You might need to place it in a warmer spot to get it to rise. Hope this helps xo!

          • Hangk says:

            It’s hard to see in that sped-up focaccia video how bubbly the yeast should be before other ingredients are added…

  21. Jenn says:

    Is there any substitute for whey protein? i do not have it and where I live (Costa Rica) it is extremely expensive

    • Paola says:

      Hi Jen! In all honesty there’s no proper sub for the whey protein unfortunately. You can try substituting with more psyllium, but when I tried that the bread collapsed after baking… 🙁 taste was still great though (a bit more ‘whole wheat’), but you didn’t get that fluffy texture.

      p.s. I get you on the price, I live in Mexico City! But I actually got it at 50% off last week at GNC- so maybe worth shopping around for discounts? xo!

      • mili says:

        Paola, do you think a different plant based protein powder would do the trick?
        By the way I‘ve discovered your page recently.Thus still haven’t had a chance to try out anything. but I already love it 🙂 .Greets

        • Paola says:

          Welcome to gnom gnom Mili! Someone did use hemp pro (run a search for hemp on the page), but TBH I haven’t tried it yet

          • Mili says:

            Thank you so much for answering. Well, before you answered I had gone shoppig the only plant protien I could find (that is actually not more than 50%carb) was rise protein. I will let you know how it was. Greets

  22. Judi says:

    I don’t usually purchase powdered whey protein. Is there a reasonable substitute. Shall I try to just omit it? Looking forward to making this!

    • Paola says:

      Hi Judi! In all honesty I wouldn’t skip it. Without it my bread simply collapsed after baking, so you don’t get that nice and fluffy texture. xo!

  23. Carla says:

    You are a genius in the kitchen! My stomach appreciates all your efforts to make an extraordinary product! Now that you have bread mastered can you PLEASE work on edible keto pasta🤓🤓

    • Paola says:

      Hi Carla! Have you checked out the ravioli and keto pasta recipes? The ‘pasta’ recipe is a lot like fried gnocchi. Unfortunately as there are no grains, its impossible to cook them in boiling water though 🙁 xo!

  24. Paola says:

    Hi Tami! Do you actually think I would install a browser hijacker in my blog to make extra money?! Oh lol, no need to make threats here! This happens from time to time in ANY blog, but THANK YOU for the heads up and I’ll have my host look into it 😉 xo

    • Shannon says:

      I’m here All. The. Time. And I’ve never encountered that problem.
      Can’t wait to try this! So sick of fat head bread 😬

      • Paola says:

        I think it’s a problem limited to a small number of users (I haven’t seen it either)- but already looking into it! Hope you enjoy the bread Shannon! xo!

    • Leslie says:

      Hi Paola, while I’m not getting what Tami is about downloading the latest version of chrome I AM getting a malicious content blocked from your site… not sure what’s going on but not getting that w/ any other site I’m visiting… I certainly want to continue coming to your site bc it’s amazing! And, I can’t wait to try this delicious looking bread as I hate those eggy breads!! Thought you may want to know this is going on… Many thanks!

      • Paola says:

        Hi Leslie! Thanks so much for giving me a heads up about this as well (about 6 of you have reported back on an issue of some sort). My host is already running scans on the entire site to see what’s up, so thanks so much for always letting me know of issues! MUCH appreciated!

        And hope you enjoy the bread xo!!

      • Karen McClamrock says:

        I’m looking at this from my work computer that has loads of tight security on it and I am not getting any warning at all. Wonder what is going on that causese others to have issues?

        • Paola says:

          I honestly have no idea Karen (not very techy here!). There have been a few complaints, so it is a real issue for a small number of readers- but the first couple of security scans from yesterday were clear. Doing an in-depth overnight one and lets see what comes up!

  25. Angela says:

    Do you measure the psyllium husk and flax after further grinding or do you measure first in grams and then grind?

    • Paola says:

      Hi Angela! If you go by weight it doesn’t matter (and it’s HIGHLY suggested that you do weigh!). But if you’re doing cups, measure after grinding. xo!

      • Pam says:

        I always produce my own raw, organic Kefir Cheese so get liquid whey from this.
        Can I use this in the bread instead of highly processed dried whey protein from goodness knows what type of fed cows?

        • Paola says:

          Hi Pam, as stated in the comment I tried to do this and it didn’t work at all (they really behave quite differently in baking). There are grass-fed organic whey proteins. xo

        • Rachel says:

          Think about the different form here. Dry whey protein functions as a flour substitute – it is dry, powder-y, absorbs liquid, and the protein is similar to gluten. it’s a pretty good flour. Liquid whey is . . . a liquid. Not flour-y, not absorbent, SOOPER dilute protein content . . .

    • Jolene Reynolds says:

      This bread and the focaccia recipe are incredible. Finally, we “Followers of the Keto Grail” can have our bread and eat it, too! Thank you so much for creating such delicious recipes, Paola! So glad that sandwiches (with really good yeast bread) are no longer a “no-no”.

        • Betty says:

          I feel kind of guilty with my comment, what with all the positive comments on here,but, I can’t seem to wrap my palate around the flavour and texture. I made this bread and it turned out beautifullly. Looks great, but, I find it leaves a gummy aftertaste in my mouth., 🙁

          • Paola says:

            Don’t worry, recipes don’t work out for absolutely everyone that tries them (in keto it’s usually that ingredients vary SO much!). I’m on my mobile so I cannot recall exactly your previous comment (I can see it’s a reply). Did you use golden flaxseed meal from bobs? Re-grind it yourself? Alternatively, one of your flours could’ve gone bad (smell and taste them to be sure they’re not rancid). I hope this helped Betty! xo

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