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

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. 
4.89 from 324 votes
Prep Time 15 minutes
Cook Time 30 minutes
Resting Time 40 minutes
Total Time 45 minutes
Course Bread, Side Dish
Cuisine American
Servings 12 slices
Calories 174 kcal


For the paleo & keto bread


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!  



*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. 


Serving: 1slice | Calories: 174kcal | Carbohydrates: 6g | Protein: 5g | Fat: 14g | Saturated Fat: 3g | Cholesterol: 26mg | Sodium: 254mg | Potassium: 83mg | Fiber: 4g | Vitamin A: 165IU | Calcium: 60mg | Iron: 1mg
Keyword keto bread, keto bread with yeast, keto sandwich bread
Whip up this recipe?Comment below or drop me a line @gnomgnom._ and tag #gnomgnomyum!


  1. LJ says:

    Is there a way to make a sourdough starter for this bread? I run out of yeast too often and would like to minimize buying it so much if possible.

  2. John says:

    Why is my bread turning out really dense Not fluffy doesn’t look anything like the picture of the bread that shone with the recipe. I followed the recipe just the way it set out can you give me some help.

  3. Jennifer Anderson says:

    5 stars
    AMAZING! I have made so many of your recipes, and have NEVER been disappointed. From the Cinnamon “sugar” donuts to Fried Chicken and Waffles. Every single recipe has been AMAZING!
    I have waited to make your bread because every bread recipe I’ve tried and two, I’ve purchased have been disgusting! But, I want to make your stuffing this year on Thanksgiving, so I made your bread. AMAZING!!!!
    My husband is very picky that our food not taste like “diet food,” or substitutions for traditional carb food. My youngest son (22), is not on Keto. They both said, “wow, it smells good in the kitchen.” Begged me to slice and butter while it was still hot. I made them wait! The both were repeating, “this is so good, can I have more.”
    Thank you, thank you, for another home run! You are truly gifted!
    FYI, I used Inulin. I had perfect proof, perfect rise, and perfect bread.

  4. Carol B says:

    Okay so I did not follow directions properly. I misread proofing the yeast for proofing the dough but since I had already proofed the Instant yeast, the dough rose magnificently.
    I also had run out of almond flour so only had 11/4 cups. Also cut it while still warm, slathered it with butter and it was absolutely delicious! Going to get more almond flour so I can follow the exact recipe and see how it turns out. My favorite Keto bread of all time!

  5. Doris says:

    I’ve tried this twice now – followed directions exactly and the first time I got no rise at all – had to throw it out. The second time I heated my oven to low and shut it off and put the dough in there to rise (thinking maybe my apt is too cool for the dough to rise properly). I was encouraged as it did rise a little but again the finished product was not even 3 inches in the center and was very dense and gummy in the middle. Don’t know what’s going on but these ingredients are too expensive to keep throwing away – so I think I’m done with this one – such high hopes- oh well 😔

    • BROOKE E RILEY says:

      We have subbed with egg white powder and collagen peptides successfully. Whey protein isolate is a no-no for us. We think the dairy-free version is great!

      • HelenG says:

        Brooke, Did you use the Egg White Protein & Collagen peptides together or separatly? If together, what measurements? Thanks for DF

      • jannike says:

        Are you using the egg white powder as a sub for the eggs, or combining it with the collagen peptides for the Whey protein isolates? I also can’t do whey (but can use eggs) and have both of those ingredients.

      • Becky says:

        Are You a kitchen chemist Brooke?? 😉 I did have egg protein powder…. never thought of that… Did Your bread behave perfectly??
        Would You advise half egg protein powder and collagen hydrolysate or regular collagen be best??
        Any help would be greatly appreciated. Happy Holidays to You & Yours!!

    • Melanie says:

      I just looked this up and found a suggestion for egg white powder, I’m going to try tomorrow ! I’ll post to let you know! Does anyone know how to make this recipe in a bread maker??

  6. Geraldine Scheller says:

    5 stars
    I made the bread today and it definitely lives up to its heading. It looks like bread and tastes like bread. It’s the first keto bread recipe I’ve found that didn’t taste like cheese or eggs. It takes a lots of special ingredients but is definitely worth it. I will definitely be making it again.

  7. Shelly Murphy says:

    Omg, i made this last night and loved it so i made a triple batch today in a long restaurant size pan.
    You wont believe it but i forgot to add the vinegar! I hope it still turns out, i so mad at myself

  8. Judy B says:

    I’ve just ordered inulin and whey protein powder and will be making this as soon as those arrive. I’ve had great success with other recipes of yours so can’t wait to try this too. I so want a Keto bread with some rise to it! I am curious if you have tried making this in a bread machine? It seems like that should work but I am wondering if you have tried it. I figure the first time I will do it in the oven and follow all of your directions.

    • Radiance says:

      Judy B did you have any success or have you tried using your bread maker to make this recipe? i’ve been trying to make a variety of grain free, gluten-free and Farias keto bread’s for my husband but nothing is working. If you have any favorite recipes or Favorite sites or cookbooks please let me know. I’m not a baker… I’m a passionate savory cook but definitely not a baker and having a Difficult time trying to create breads that suit our healthy lifestyle. Every time I’ve tried to use my new breadmaker making gluten-free recipes they do not rise and I wind up with a pan with very dense dense bread that is basically a lot of expensive ingredients & hard work thrown down the drain 😔

  9. Jane Vesingi says:

    Hi, I made the bread as directed, the dough rose great and all was well until I opened the oven and placed the tin foil tent over and then it started to deflate??
    Really deflated after I took it out of the oven
    What did I do wrong?

    With regards,

  10. Victoria says:

    Hi. Is it possible to replace the almond flour with rice flour? I can’t have gluten, nuts or coconut products. I am not keto, I just need a bread I can eat!

  11. Elayne Blystone says:

    Do u have to use the whey protein mixture? I dont want to purchase a whole lb. Of something if I can’t use it goes several recipes. Your recipe sounds great,, but I’m reluctant to try it as many of these keto ,gluten free foods are expensive.

    • TessaG says:

      Hey Elayne, I use the whey protein mixture in EVERYTHING I make – my son has Gastroparesis so I have to pack everything with as many nutrients as possible in a small package – I add it to cream soups, muffins, cakes, etc – if you do any baking for family members that aren’t keto you can substitute some of the flour for it! It hasn’t affected any recipes that I’ve made at all, kept or otherwise 🙂

  12. Georgiana Salter says:

    Do you think it would be at all possible to omit egg by increasing flax or psyllium husk or by sone other method? My husband is allergic to eggs but has celiac so is also grain free which is why this recipe is so appealing..

    • Kris says:

      Yes. Just add to the dry ingredients and skip the “proofing” step. Add sweetner (to feed the yeast) to the appropriate wet or dry ingredients.

  13. Roxanne R says:

    5 stars
    I’ve made this bread several times. I’ve tried different sweeteners to activate the yeast, such as, honey, molasses, and sugar. I recently used inulin(microingredients brand). I’ve gotten good results with all the previous ingredients but inulin, by far, was the absolute BEST. The color, taste, and rise were all better. The post bake collapse was very minimal comparatively speaking. If inulin is available where you live.. GET IT!

  14. Dayna Horner says:

    I made the loaf and it didn’t rise well, but smelled amazing and did taste good. I think i know why it didn’t rise, wanted to ask a different question. The longer the bread sat, the more “fermented” it smelled and tasted. Day 2 it smelled alot like beer YUCK! Anyone else have that issue?

    I also realized I used ground up regular flax meal instead of the Golden Flax meal, but I’m ordering!!! Thank you so much for all of your work to give us delicious recipes!

    • Paola van der Hulst says:

      Lol Dayna! Well, by leaving the dough to rise for 2 days you essentially ended up with a sort of sourdough starter (congrats!!). It should definitely smell like beer and very pungent 😉

      But I haven’t yet been successful with incorporating a starter well into a keto bread. So I suggest not leaving your bread to rise for longer than 2-3 hours (really depends on your room temp, as you also don’t want to overproof or it will collapse completely post bake) xo!

  15. Trish says:

    5 stars
    After a month with zero bread or bread like things – I was desperate! This recipe was totally perfect. The yeast gave it the home baked bread smell and the final product was amazing. I ordered everything I needed and all came in at the same time except the psyllium husk. I had to sub Kia seeds for it but the substitution didn’t make it heavy. I’ll make again when the psyllium husk arrives. Thank you for this bread!!!

  16. Texas Shopper says:

    5 stars
    Made this bread yesterday. Wow!!! So good! The proofing went well and it had great rise, despite my loaf pan being bigger (about half the height of your pictures for that reason). But I have already ordered the correct size loaf pan as this will become my go to keto bread recipe. Thank you so much for the time you put in to develop these great recipes. Everything I have tried is spot on. This time I was compelled to leave a review.

  17. Berenice says:

    My bread did not rise as much it looks loop sided… One side looks raised then the othe rone… Trying to figure out what I did wrong… Do I need to add the ACV???

  18. Andrea says:

    5 stars
    Hi Paola!
    I have a question. Every time I make this bread (many times), the center of it is moist. Moist enough that when I slice it, the knife gets coated with the dough? I do cook it for a full hour at 350 degrees Fahrenheit. The only substitution I make is decrease the psyllium husk and add more golden flaxseed. Would this substitution require longer baking time?
    Besides that, the bread rises beautifully and tastes amazing, I just cant get pass the moistness of it.
    I would appreciate your feedback, thank you for sharing your recipes with us.

  19. Ariel says:

    5 stars
    Phenomenal taste! I wish I could’ve gotten it to rise more than a couple inches lol I’ll definitely be trying again tho. Or just making the bagels or rolls cuz those always turn out great for me 🙏

  20. ELAINE SMITH says:

    Not being gluten free and not really a inventive baker, if I add a teaspoon or two of vital wheat gluten, do you think it would throw off the recipe too much. Should I just add or maybe sub it for part of something? I use VWG in even regular breads that I have to make for the allegric hubby.

      • Penny Neech says:

        5 stars
        Hi Paola
        I’ve always enjoyed cooking and baking . New to Keto and missing bread 🥖 I searched for recipes and generally they were too eggy and tasted nothing like bread. I too thought what’s the problem with yeast? The yeast eats all the sugar. Right?! That lead me to your site and and I am soooo happy ! I made the bread yesterday and while it didn’t rise too well the taste is fabulous. I will keep on trying till I get it right. Here’s a big thank you!

    • David says:

      When I’m baking low carb breads, I usually add 2 to 3 teaspoons of vital wheat gluten per cup of “flour”, except when a recipe has coconut flour in it, in which case I will add 2 tsp for every third cup of coconut flour. In this recipe, the flaxseed meal and psyllium husk powder act as the “gluten” substitute, helping to bind the almond flour together in a way that traps the CO2 generated by the yeast during the rising process.

  21. Esther says:

    If I’m going to use all flax seed meal instead of psyllium husk, how much additional do I use? I’m very new to Keto and I miss bread so much. Love your site.

Leave a Reply

Your email address will not be published. Required fields are marked *

Recipe Rating

This site uses Akismet to reduce spam. Learn how your comment data is processed.