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. 



For the paleo & keto bread


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.


  1. Maggie says:

    I made this bread today. I followed all the suggestions for turning the meal into flour, had great looking yeast, and my loaf is only two inches high! It taste good, nice crumb, I’m betting it will toast up nicely, maybe make it into croutons. I live at sea level, so no altitude probs. Any suggestions? PS I have tried a bunch of “bread” recipes, and even tho it’s a flat loaf, it is the most like conventional bread.

    • Barbara T says:

      Same with mine (did not rise to the top of the pan and is less than 3″ high. Tastes OK though. I will try again. I did not regrind the almond flour etc but it seems you did so maybe not that. I have made yeast bread (with wheat flour) for 40 years so not an amateur in general but this is different.

  2. Kate says:

    My family is coming for a visit in a couple weeks. I want to make this bread early. Does the bread freeze well?

  3. Barbara says:

    Hello. I’d like to start making this bread, but as I’m reading through the recipe and, toward the end of the directions, I see you’ve said to “place the loaf pan over a baking tray and transfer to oven”. I can’t envision what his means. Should I place my loaf pan ON a baking tray and put it in the oven? What is the purpose of this step?
    Thank you for the wonderful work you do.

    • Anne says:

      I don’t do this step, and it turns out fine. I do drape foil over the bread the last 15 minutes to keep the top crust from turning too dark, but I have not found the need to place the loaf pan over baking tray.

    • Kristyn says:

      I think she just means to have a pan underneath the loaf pan, on the rack beneath, just in case there’s any spillage since you let it rise over top of the loaf pan. 🙂

  4. Leigh says:

    Is there anything I can substitute for the protein powder. None where I live and shipping is insanely expensive.

    • Anne says:

      You can get plain Whey protein powder at Amazon for about $15/lb – free shipping if you are a Prime member. That’s what I use for the protein powder and the bread turns out great (best recipe by far that I have tried, and I have tried a lot). I have found that many ingredients my low carb recipes call for are difficult to find in stores, for example plain whey powder or psyllium husk powder, and Amazon has been a great resource. You can get this stuff at health food stores, but it will cost you an arm and a leg, and like you, I don’t have any close by to me. A pound of Whey powder will make a lot of bread as the recipe only call for what amounts to about a half scoop.

    • JJ says:

      Proofed the yeast. Followed the recipe. It did not rise. Ever. Waited and waited. Moved it to a warmer place, etc. Nothing. Had all fresh ingredients. Hmmmm.

  5. Scharmaine says:

    Good morning,

    My search for a keto bread continues and so it brought me to this post. My question is can I make this in my bread maker?

  6. Jeff Soon says:

    I made this bread today and everything was rising well (initial rise and in the over) until it cooled. After taking the loaf out of the oven to cool, it collapsed. Is there a way to prevent this? Incorporate flours faster/mix them less?

    • Anne says:

      Make sure to mix at as high of a speed as possible for at least 2 minutes for your final mix when you add the almond flour mixture. I had the same problem the first time I made this bread, then after that I increased the mix speed and time and it turned out great. I think the faster mixing speed and increased time helps to activate the Xanthan Gum. The first time I attempted making hamburger buns (divide dough into 6 parts) with this recipe they turned out flat. Tried it again using the faster speed and longer mix time and they turned out nice and fluffy and did not collapse.

      • Beks says:

        Thanks for this! I just made the bread last night, and it COLLAPSED. I’m going to try to mix it on high for 2 minutes when I try it again this weekend. 🙂

  7. Elaine says:

    Great recipe, and works perfectly for toasted sandwiches!! I have a big bag of oat fibre i don’t know what to do with, and was wondering if i could use it in the place of the psyllium husk. Thoughts?

    • Anne says:

      I wouldn’t – almond flour and coconut flour do not react the same and are definitely not a 1:1 substitution. I think you will find the texture will not be the same, likely you will end up with a heavy dense loaf and I would be surprised if it even rose for you as it will be so dense.

    • Anne says:

      Just tear a sheet of foil and drape it over the bread in the last 15 minutes of baking. At that point, the crust is already formed and it won’t hurt the bread if the foil touches it. It’s just an extra layer to protect it from browning too much while the middle of the loaf finishes baking.

    • Anne says:

      I’ve tried honey, maple syrup and molasses, and it does not seem to make a difference in how it rises – molasses works great and I’ve gone to using that exclusively.

        • Barbara T says:

          I do not like sweet bread so I used less than you said of maple syrup. The yeast still bubbled a lot. Do you think that makes any difference. My bread never rose to the top of the bread pan and was only about 3″ high when cooled. Do you think the sugar amount made any difference? Thanks for a good recipe – it has made a lot of difference to our adaptation to the keto diet.

    • Kelly says:

      Using the keto yeast bread recipe with the flaxseed, vital wheat gluten and oat fiber from youtube to make hotdog buns. I made them too big… :/. But at least the carb count is way less than reg. Bread buns. 🙂

      Keto Bread

      Hello Friends!
      Here it is- Part 2 of the low carb bread recipe with a standard mixer!! Its basically the same recipe- place it on a well greased loaf pan or make rolls, let that rise and bake at 375°F for 20-25 minutes!

      Ingredients used:

      1 C. Water
      2 Eggs, slightly beaten (organic)
      2/3 C. Ground Golden flax meal
      1/2 C. Oat Fiber
      1 1/4 C Vital Wheat Gluten
      2 Tbsp. Soften butter (grass fed)
      4 Tsp. Swerve, Sukrin ( powdered)
      1 tsp. Salt
      1/2 tsp. Xanthum gum
      1 tsp. Honey (raw)
      1 Tbsp. yeast

      Directions for keto bread.
      In a large mixing bowl add the warm water. Not too hot or cold. Sprinkle in the yeast, Then drizzle in the honey. And gentle dissolve the honey.
      Let sit 2 minutes sit for 5-7 minutes You can see it bubbling * if it does not do this you had the wrong temp of water. Less than 110° Try again…. Add the rest of ingredients. I hand mix then put a mixer(dough hook) to it for at least 5 min. ( until it’s a solid lump, not all sticking to the sides. Place in one or two greased loaf pans or make rolls. Set in a warm place covered for at least 60 minutes. One way is to use the microwave.– Boil water for 3 minutes, then set it aside a put bread to rise in with it.
      Good Luck!

    • Anne says:

      No, as a matter of fact, it’s a little on the moist side, almost too much so. To resolve that, I remove it from the loaf pan when it is done cooking and place it on a cooling rack, then put it back in the still warm oven (on the cooling rack), turn the oven off, and keep it in there until the oven is cold. Turns out perfect – still moist, but not too moist.

  8. Maria says:

    Thankyou for this recipe. First Keto bread that doesn’t have that eggy taste. I strictly followed the recipe to the letter, used a bakers scale, it did rise, baked at 180 degrees for 60 min as I live in Australia on the coast. Once completely cooled I sliced the bread however it still had a dense slightly wet texture. Wasn’t that airy. I still cut up in thin slices then lay on baking paper to dry out in oven like a toasted cracker style bread which does make it more moorish. Why does the fresh loaf still has that wettish texture. Your advice appreciated.

  9. Aimee says:

    This is the second recipe of yours I’ve tried and I’m hooked! You are a genius! Eating Keto is now becoming enjoyable because of you. Thank you so much for sharing all of these incredible recipes with us!

  10. Kelly says:

    Hey there… I’m new to keto, so I’m hoping my questions don’t come across as really stupid. Your bread looks great, and if I can get bread again, then that’s simply awesome. The pictures remind me of banana bread. Is there a way of adding this flavor without going insanely overboard on the carbs? And without that artificial banana taste? Also, would this recipe work as muffins? Thanks, Kelly

    • Paola van der Hulst says:

      Hi Kelly! I’ve got a better one for you, search the blog for banana bread and you’ll get one of our highest rarest recipes (using the extract it really does doll everyone!) xo and welcome to keto!

  11. Viraj Patel says:

    I just made this and have a few comments:

    1) Wow were my expectations exceeded. Even while I was mixing up the ingredients, I was highly skeptical. I’ve never made non grain, keto bread, and after tasting the raw almond flour raw for the first time from the bag, I’m thinking this tastes just like almonds, there’s no way you can get this to taste like bread. Sure enough, it turned out quite similar to bread in look and taste. Paula deserves a shout out for figuring this out and distributing this recipe to the internet for free. Thank you!

    2) I messed up a few things, but it still came out great I think largely due to buying a kitchen scale and measuring out the ingredients to the gram. There are a bunch of highly rated digital kitchen scales on Amazon for only $10 so don’t hesitate to buy one for this.

    3) I did my best to warm the eggs up to room temperature with my hands, but my impatience had me go ahead with still slightly chilled eggs. Next time I’m going to leave them out of the fridge for at least an hour. Also, I didn’t realize ALL the ingredients are supposed to be room temperature, so I used cold sour cream by accident. Thus my bread rose, but not above the pan. From the other comments, you really need to have the ingredients at room temperature to get maximum rise. Also, finding a warm place to put leave the dough in the pan for the 45 to 50 minutes is important too. Next time, I will maybe warm up the oven a bit, turn it off, and then put the dough in there to rise.

    4) I just moved into a new apartment so I didn’t have an electric mixer, so I mixed everything with just a whisk. Also, I melted the butter in the microwave, but by the time i added it to the yeast to mix, it had solidified a bit, and with my hand whisking didn’t quite incorporate into a uniform mixture. Well, the bread still came out really well somehow, so don’t get discouraged if this happens!

    5) I’m quite excited about the possibilities with this bread. I’ve already toasted it in the oven, then added garlic and butter to make delicious garlic bread. And this morning, I toasted it to a crisp, then added monkfruit sweetener and cinnamon and butter to make cinnamon toast crunch and had it with milk. Wow!

    Anyway, thanks again Paula! I will be sure to buy your cookbook to support your efforts!

  12. Sarah says:

    Currently in the oven! I can’t wait to try it! I’ve been looking for a yeast bread that didn’t call for vital wheat gluten. We’re trying to stay gluten free!
    I was wondering, does this freeze well?

  13. Kathleen says:

    I followed this recipe to the letter, and it didn’t rise at all. The yeast was foamy, so I know it was still active, and I let it rise for the full 60 minutes. I had the same thing happen when I attempted the sandwich buns. Any thoughts on what might have gone wrong? Heip!

  14. Wendy says:

    Made this bread yesterday. OMG it is amazing and by far the best Keto bread out there. It was so nice to hold a sandwich in my hands! It also toasted nicely and did not crumble. Thanks, once again, Paola for all your wonderful recipes.

    Oh yes, as recommended I did weigh all the ingredients – time consuming so the next time I will make two loaves at the same time.

  15. Kate says:

    A life-saver! It’s a wonderful bread 🙂

    For anyone having issues with their rise: for me it was all about the freshness of my yeast to begin with! Your yeast should form a good half sphere of foam. If you’ve done everything correctly but it only foams a little and you can still see the liquid, your yeast is suspect. Some of my packets from the store didn’t even foam at all! Try ordering some directly from a brand’s website for the freshest yeast. I have had a lot of luck with a very fresh bag of Bob’s Red Mill yeast, getting rises that look almost as good as Paola’s in the photos!

    • Anne says:

      Yes – that is what I use and the bread turns out great! I have tried dozens of low carb bread recipes, this one is by far the best. I have had my friends try it and then tell them it is flour free – they are amazed. It has the taste and texture of real bread.

    • Barbara T says:

      I assume you could use egg whites in a carton if you don’t want to be left with yolks. I made mine into a custard to have with rhubarb which I am not sure is keto but it was from our garden and good with swerve as the sweetener.

  16. Dave says:

    How do we know that the yeast metabolises *all* the sugar/syrup and there’s none left?
    And when you add the vinegar, doesn’t that kill if off? I’d be inclined to keep it away from that (acid) as long as possible – maybe add yeast and vinegar separately to the mix?

    • Anne says:

      I was skeptical about adding honey or syrup too as I am type 2 diabetic. I tried it, and it did not note a spike in my blood sugar, and I am very sensitive to carbohydrates. I’m not on medication any more as I control my glucose levels with my low carb diet and exercise, so it doesn’t take much to spike my sugar levels, and this bread worked great. I sometimes substitute molasses for the honey or syrup, just because I like the flavor, and that works well too – the bread seems to rise just as well.

  17. Donna Nagel says:

    My bread tastes delicious but doesn’t rise line it is supposed to according to the recipe. I’ve tried using g different brands, mixing it exactly as the recipe states and differently, letting it rise only the hour and letting it rise for a couple of hours. Nothing seems to work. Since we live the texture and the taste, I simply cut the loaf in half across the width, flipped the halves on their side and cut them into even slices. Voila, sandwich sized bread. Don’t get as many slices as the recipe states this way so have to adjust the count take but very satisfying. Just wish I could get it to look like the pics.

    • Roxanne R says:

      I was having the same problem! And I did what you did flipping it on it’s side and cutting it.. lol. For me, third time was the charm. What I did differently was make sure my eggs and sour cream were warmer than room temperature. I warmed them to the same temp as the water for the yeast before I added them. It did the trick because this time it rose way above the pan. I also sat the pan on the back burner while the stove was heating. It absolutely needs more heat than regular wheat dough. Don’t sit it directly on the middle of the stove top that’s too hot. Those 2 things did the trick for me. Warming your “room temp” ingredients slightly and letting it rise on your heating stove. Hope this helps!

    • Sarah says:

      I 1-1/2 times the recipe, make sure all the ingredients are truly room temp, let it rise somewhere warm (for me, on top of the preheating stove with a towel over it). It rises up a little above my 9×5 bread pan before baking, then during baking it rises well above. When it is v close to done I turn of the oven and crack the door to let it cool more gently. It still falls from its top mid-bake height but is a nice domed loaf that makes slices of bread of a normal size. Then I like to have it sliced pretty thin for sandwiches/toast.

    • Shirin V. says:

      What an absolute waste of time, energy and money. I followed the recipe to a t, but the result was a complete disappointment. First it didn’t rise as the recipe says it would, I left the dough undisturbed in warm place for 2 hours and nothing happened, after 50 minutes I took it out of the oven and let it cool on a rack I cut it and the texture was wet! And last but certainly not least the taste and the smell of the bread was awful just awful and I know why, it’s because of the Psyllium Husk, why this thing smells and taste sooo bad? There is no way to mask it. Anyway it’s the first and last time I baked this bread and unfortunately it all went to the garbage.

  18. Chocolette says:

    Baked this bread last night. It was fairly late into the evening so I let it cool and put it away. I removed a sliver of the loaf end this morning and ate it with a little butter. I must say I was pleasantly surprised. It was hesitant when I saw the recipe contained flaxseed meal because every bread or baked good I’ve tried before with flaxseed resulted in an unappealing slimy texture. I took the advice and threw the flaxseed meal into my Vitamix until it was a fine powder. I think that made all the difference. Taste AND texture are beautiful. Best keto bread I’ve made. Thanks for the recipe!

  19. Lory Clark says:

    The only whey protein isolate I am familiar with is my protein powder for my protein drink which is generally flavored. Can you educate me please?

    • Lori B. says:

      That’s the stuff, just get unflavored. It can be used to bake lots of things, or you can make shakes with your own flavors.

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