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 am frustrated I followed all the indications and did not raise the most horrible bread I have made. I tried the yeast with normal flour and it worked in fact in the test made bubbles something makes this bread not grow …. you should check the recipe also we are many frustrated, for me it does not work
This is the first keto bread I’ve made that had the right texture. Thank you so much for preparing this recipe, I appreciate the work that must have gone into this. The bread is very sturdy and slices like a dream. Easy to cut thinner slices.
What about no sour creme, how do you substitue that? I can’t eat it.
Made this today and followed the recipe exactly – turned out fairly good!! It’s the best Keto bread recipe I have tried so far. Mine didn’t rise as much as the pics, but it did rise slightly. It had the bread flavor (but obviously didn’t have the chewy bread texture). Toasted well too! This will be my go-to recipe for bread from now on. It is a lot of ingredients, but definitely worth the trouble if you’re craving Keto bread! Thanks!
I want to try the recipe but I have a question is the Inulin in powder form? Anyone use anything else besides inulin and if so is there a preference
Please stop sending me emails.
The taste of this bread is amazing! And I’ve tried almost all the Keto bread recipes out there. I live in 30 degree heat so it proofed really well and rose to the TOP of the baking loaf tin. But it deflated a little after baking. The sliced bread wasn’t that high. I used to always sift my flours when baking Keto but somehow didn’t this time. I’m almost wondering if that would give it more rise. I’m definitely doing this recipe again though as it’s the closest to bread! I’m also in Keto maintenance so I would try it with arrowroot flour next time. Thanks for this recipe!
Hi, can I replace eggs in the recipe….i am a vegetarian and dont eat eggs.
One small Hass avocado for one egg. I saw Alton Brown make cake icing using avocados. It turned out green, but it’s worth it.
An you use ‘cake’ yeast, you find it in the refrigerated section of the grocery store. I usually have better luck with the fresh yeast rather than the dry yeast.
Hi Paola
Where is the video to this bread recipe please 😊
Hi Paola!
I’ve tried this recipe just once. I love the yeasty smell when I toast the bread.
I am quite sure that I did not sufficiently grind my flours, however. The bread tastes very strongly of psyllium husk, which, I suspect, is because I didn’t grind sufficiently, but do you have any tips or suggestions about that taste?
Thanks in advance!
Maureen
Hello, I do not have inulin so I googled… are there different types or do they all originate from Agave?
It does not taste eggy, but it is quite dense. Any idea what to change?
I have made this bread twice and the second time was the charm! The differences?
I followed the directions to a tee with no substitutes.
1. I turn my oven on the lowest setting when I start mixing my ingredients – then I shut it off when I have the bread in the pan and pop it into the now gently warm oven to proof. It had risen far higher than my first batch at the 1 hr mark.
2. I ground my flaxmeal, psyllium, almond flour all together for consistency
3. Per others comments, while it is SO hard to let the bread cool completely, it makes a huge difference.
4. Finally, since my bread pan is 9″ and my bread doesn’t get quite as high, I cut the loaf down the middle vertically into two halves. Then I cut each half horizontally into 5 slices. This gives me ten slices that roughly the exact size of a regular sandwich loaf of bread. Perfect for the toaster or for making a REAL sandwich. I place pieces of parchment paper between the slices and freeze half for the next week. I have made so many keto bread recipes and this one is by far the best.
Great recipe, but I’ve seen a bunch of keto bread recipes calling for yeast including one dating back to 2016 from keto connect. Definitely a different recipe though.
Where is the video for the bread? I saw videos for everything but….
Can I substitute the almond flour to another flour? My wife is allergic to almonds.
Thanks
Kent
Awesome Bread Recipe👍👍👍 Just wondering if I can make your bread recipe on a bread machine (Breville)
I love all of your recipes and am anxious to try this one! One question tho’, have you tried this with the defatted almond flour? If so, were there any changes you needed to make given it is drier and finer than the Anthony’s super fine flour? Maybe adding some fat (like butter) to compensate?
I’ve been reading the reviews and can’t find the answer for those asking if a bread machine may be used. I’m wondering that as well.
Hey there! I’ve made this bread many times with much success. More recently, maybe because of summer heat and humidity, my loaf will sometimes come out with a tunneling hole along the top – just below the crust. It’s annoying because it then falls apart as a sandwich. Any ideas on what I’m doing wrong?
Hi Michael! It sounds like you’re over proofing your bread now that its summer! I actually had the SAME thing happen to me this week (because its soooo warm in my apt in LA!). So just shorten the proofing time for the time being 😉 xo!!
I’ve tried many keto bread recipes and this is the closest I’ve tasted to wheat bread. I slice it and put a small piece of parchment paper between each slice and freeze it. I’m really happy that my sister recommended this recipe!
How wonderful to hear Bambi thank you for reporting back 🙂 xo!!
I tried searching through comments, but the pages take a lot to load, so I apologize if this is a repeat question. I have vegan, celiac family visiting and I would love to make this. Can I substitute the butter with coconut oil? Or Olive oil? I appreciate it. 🙂
Hi – I’m pondering making this, but every Keto bread I’ve tried came out slightly sweet and I’m looking for a bread that doesn’t do that. Does this one taste sort of sweet? Thanks!
The rising problem may be due to the food for the yeast. Honey is a natural antimicrobial so it may be inhibiting the yeast. Inulin can be hydrolyzed by some yeasts, but the active dry yeast has been artificially selected by the manufacturer to perform the best with what is typically found in the kitchen – sucrose (table sugar). I’m a microbiology professor and my students perform experiments with yeast, looking at various sweeteners and the rate of fermentation. Bread yeast ferments sucrose, molasses (53% sucrose), coconut syrup (75% sucrose), and palm syrup (38% sucrose) well. Sucrose is hydrolyzed to glucose and fructose, so yeast will also use those. Honey, by the way, only has about 1% sucrose.
Typically, only a small amount of sugar is needed in breadmaking because the yeast will produce enzymes that degrade the starch in flour to glucose to continue to ferment. This can’t happen with the substances in this bread, so sugar is needed. The yeast probably is not going to consume all of the sugar, but if you want rise from yeast, use sugar.
Maple syrup also ferments well, btw – it has 65% sucrose.
I LOVE when you guys teach me things (i.e. school me lol!) 🙂 thank you Robin for this! I actually got the inulin tip from one of you guys too, and I find that its the one that leads to the best rise out of the lot (Keto yeast doughs are honestly super weird in they’re behavior!) xo!!
I use honey almost exclusively and never have good luck with the rise (sea level, everything at room temp (except the sour cream) and the yeast bubbled) so I guess I don’t understand what I continually do wrong unless it’s the honey? Ugh it’s so frustrating. What sugar do you use for the yeast Paola?
Thank you for letting me know Carol! After this thread I’m going to add a note to the recipe about it. I’ve gotten the most luck out of inulin actually. Before that I used to use maple syrup a lot, but have also used coconut sugar and regular sugar packets (from Starbucks lol!) successfully. xo!
This information is incredibly helpful. Before I read these posts I tried again last night and in my frustration I tripled the amount of yeast and honey. I actually got the best bread so far…almost the exact same size as the loaf you get in the store! I am going to try with inulin and see how that goes…it would appear it was the honey as the culprit…so glad to learn this as my family loves the bread!!!
This is the best recipe ever! I use Inulin and the yeast foams well. I am having some trouble incorporating the eggs and butter to the yeast. Although everything is room temperature, the mixture breaks apart and looks “scrambled”.
Real maple syrup (not the artificial maple flavored) is about 66% sucrose also works well in our fermentation experiments. All of the sweeteners I’ve listed above will provide nutrients for about 2 hours according to our lab experiments. Inulin gets off to a good start but peters out after an hour and provides far less CO2 than the others.
Have your students ever tested allulose? I’m curious, because in every other function of sugar I have read about, allulose is equal…
This appears to be nearly identical to the recipe for “Pillowy-soft keto buns”, except this only calls for 1/8 tsp ground ginger, instead of 1/4 tsp.
So my question is this – what is the gingers role in this bread?
You have, hands down, the best keto bread recipes I’ve ever tried Paola!! Thanks so much for pioneering these recipes for us!!
Great eye Mark!! Yeah the buns recipe went up because I was getting a recipe request for buns non stop and I was tired of referring people back to this one lol
And regarding your question, you’ll find ginger a lot in yeast enhancers because it creates a nice environment for it to thrive xo!
Good to know!! I have to tell you Paola, that I’ve learned more about baking in general from your recipes and comments over the past month than I have in the past 20 years of my life….thank you!!
Any chance collagen protein powder would work in place of the whey isolate?
Some peeps have reported back that it works Marcelle… but I’ve honestly never had any luck with it. The bread still tastes good and yeasty, but its not really fluffy (rises and collapses post bake) xo!
This recipe is phenomenal and so delicious, I have a smaller pan and it still came out great. Will be making this every week, thank you!
Haven’t tried it yet but hoping to use my homemade gf, grain free sourdough starter instead of packaged yeast, any guess on how much to use?
Honestly no clue! Also because it depends on your starter really xo!
Hi .. I was also looking to see if you can use sourdough starter. Did you try it?
Help! I’ve made this recipe 3 times in the last 10 days. The flavor and consistency is fantastic. I’m going to continue making the bread because it’s a big hit (my husband loves this bread so it doesn’t last long in the pantry or freezer).
Here’s my “problem”: The bread deflates too much during the cooling process. It rises nicely (I’m in Texas, so a warm kitchen isn’t the problem – but air conditioning is), but it deflates to half its size when it comes out of the oven. All ingredients are new. the only thing I’ve substituted is pink Himalayan salt instead of kosher b/c it’s what i have in the pantry. And should the sour cream be room temp, too?
Thanks for your help!
Hi Paola!! I’d like to try this recipe with the almond and the arrowroot flour. If I choose to use 1/2 cup less of almond flour, do I have to add 1/2 cup of arrowroot? is this an one to one substituition? And about the whey protein… Can I use egg white protein instead of whey protein? I’d have to use a little bit more egg white protein so I can get the same quantity of protein of this recipe or this is not how it works? Whey protein in Brazil is ridiculously over price.
I noticed that baking soda isn’t included in the ingredient list. What does the apple cider vinegar act on?
Baking powder. Nevermind… 🙂
Can you use this recipe in a bread machine?