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!
Hi I wanted to know what if I want to substitute the eggs completely what can I do ?
I’m sorry but I don’t think you can Rohan xo
Is there a difference between using whey protein and whey protein isolate? I only have whey protein. Are the measurements still the same?
There is a difference Mandy, but readers have reported back on using both with success (same amounts) xo!
Hi what a great bread thank u for this amazing recipe but I have a question my bread turned out amazing but it has a funny smell I can put my finger on it if it’s the yeast or the xanthan gum I used the quick rise yeast for bread and the xanthan I bought from a bulk store could it be the xanthan? Thanks again
I have made this recipe 2 times and it only rises a little – can you tell me any tricks to get it to rise above the edge of the pan? Also its more dense than regular bread is it suppose to be like that? I do like the taste.
Hi Kathy! Probably just needs a little more warmth. Alternatively, you can try making the burger buns next time (same recipe, just shape them as buns). A reader reported back in those the tshe couldn’t get the bread to rise properly but shaped as buns worked like a charm (heat gets distributed easier, less weight so rises easier). xo!
HI Paola.
As a estrogen responsive breast cancer survivor, I can’t do flax. I see your comment about psyllium husk, but I would like to try to come close to your original receipt.
Do you think I can sub white chia for the golden flax? Or how about hemp hearts?
Do you have to use the protein powder at all? Don’t have any on hand…
Hi Just made the bread and it is delicious. Did not have any golden flax replaced it with regular. Replaced whey with collagen. Did not rise as high as yours, do you think it was because of the whey? And why do you use baking soda if there is yeast? Just curious! Lovey bread will make again.
Hi Irene! Awesome to hear! Whey isolate is used in commercial baking to help whole wheat breads retain their rise, so subbing it would definitely account for less fluffiness. And the baking powder gives the bread a bit of a kick while in the oven (most of the rise comes from the yeast during the proofing). I know a couple readers skip it all together though 😉 xo!
Hi Paola,
Sorry if it’s been asked already, I don’t have phsyllium at the moment, will it be the same/similar without?
Hi Julie! It won’t be exactly the same, but you can sub with more golden flax! xo
Hi Paola,
I love the flavor of your bread but I have tried twice and been unable to get it to rise. The second time I made sure I had new yeast and baking powder. It sat in my oven on the warm setting for 1.5 hours and barely rose. It did not rise anymore than that in the oven. I followed your ingredients and instructions to the letter. I am quite experienced with gluten breads but am new to keto baking . I am truly baffled . I have done a mental checklist of things that would make “normal” breads fail and I have no idea wht the prob is. I am using all Bob’s products plus new yeast and baking powder. Eggs at room temp. Warm draft free place to rise. Cold sour cream though but I can’t imagine that 1/4 cup cold sour cream could make that much diff ?
Help ! Both loaves were only about 3 inches high. lol
Can you sub hemp protein for whey?
Also what is the difference between golden and regular flax?
Hi Gabriela! I haven’t tried subbing for hemp protein, but if you search the comments someone did it successfully (I cannot guarantee it) xo!
Thanks, I’ll try it today (that’s all I have on hand!). I’ll let you all know! 🙂
Can I use pink himalayan salt or sea salt in place of kosher salt?
Yup but maybe halve it? I find it to season much more than kosher (it’s a tricky one, as it’s not as standard as kosher) xo!
Finally an actual keto ‘bread’!! THANK YOU!
BEST KETO GF BREAD EVER! I must admit I was skeptical, but the whole process was much easier than I expected and even my little one helped out.
My daughter has celiacs and recently had to go grain free too. So we have tried so many gluten free and keto breads and this one beats them all by a mile. GF breads are cakey even if they taste great, and keto breads are just disgustingly eggy… this one has a proper crumb and tastes like a sort of light wholewheat bread its nuts. We’re so excited to have found you, my daughter already bookmarked a bunch of your recipes!
Thank you,
A grateful celiac/grain free family!
Sophie this is so wonderful to hear! I have celiacs too and going grain free made a HUGE difference for my inflammation, I hope it works out for your little one too!
Should this be more like a thick batter or more like a traditional bread dough?
It comes out as a very thick batter Liz (without gluten you never get the same texture). The focaccia in the video is a good reference for the texture, as all the yeast doughs on the site more or less have the same wet-dry ratios xo!
Paola,
I followed your recipe and brands exactly as written. The bread came out as a super thick batter. It rose beautifully, not like a traditional bread, but still it rose about an inch higher than the edge of the pan. I baked it for the entire 55 minutes, tenting it at about 40 minutes. I cooled 5 minutes then removed it from the pan and cooked it for three hours on a rack. It did not fall at all, not even a little bit – I measured it. LoL. And it tastes pretty good, better than most almond flour breads. It has good texture except…
Just like every single almond bread I’ve made, and there are many of them, the center bottom of the loaf always has a spot that is like a rock. It’s like baked concrete in the bottom center of the loaf. Every time. Any ideas on what causes this or what I might do to resolve it?
Hi Liz! TBH I’ve never heard of a ‘rock spot’ and I’m not exactly sure what you mean… I’m thinking you don’t mean a raw part, as that would be liquid (and your loaf would’ve collapsed). In all honesty I can’t diagnose the issue as I don’t think I’ve heard/seen this before (if you can take a pic and send it to info@gnom-gnom.com maybe it would help me to see whats up!) If this is happening to you in all the almond breads you’ve made, do you think this could be specific to your oven or the type of almond flour your using?
I just made this and substituted a good bit- it’s better than flour breads! Had the perfect amount of crunch on the outside and was just amazing.
Do you know how much your slice weighed g’s (in nutritional area?)?
Thank you so much for your recipes!!
Thanks so much for sharing your subs Judy! So awesome to hear! In all honesty I haven’t weighed a slice yet, but I’ll take not next time I whip up a batch xo and it’s my absolute pleasure!
Thank you, thank you, thank you, from Brisbane, Qld Australia! Just had my first sandwich in months and it was delish! Made it this morning. Smell of it baking was a treat on its own. No xanthan gum so used same amount of gelatin. This is bread. Real bread. Texture and taste totally amazing. I have spent a small fortune on Ingredients for about 20 previous attempts at making a loaf suitable for diabetics. My search is over! Will be trying more of your recipes in the next few days.
Hi! Super grateful for your creativity and ingenuity in making the keto WOE a delicious journey!
Three questions about this bread:
1. Can i used 1/4 c or 3T coconut flour in place of the other one cup of almond flour?
2. Whey protein isolate is difficult to find our country. Would more psyllium or flax serve as replacement with same results?
3. Would this be a good base bread recipe for variations like a savory type (thinking garlic and herbs) and multi-seeded one?
Thanks much!
I’ve made this bread 3 times now, and it is always amazing! My kids were stunned that for the first time in 10 years, I can eat a sandwich! For a grains sensitive, hypothyroid person, this recipe has been a dream. I did discover that I get better rise if I grind my flax seed literally to smithereens😆! Thank you so much for your incredible website. It’s been a huge blessing.
Hi Paola! Thanks for the recipe! Made it last night and turned out fairly well I think! It’s my first time baking anything keto. I found that there was this slightly bitter aftertaste. Could I have done something wrong?
Hi Bradley! There shouldn’t be a bitter aftertaste no, by any chance is your baking powder within expiration date/opened within the last 6-9 months? Any other subs? xo
No, I didn’t sub anything. Must be the brands I used! I couldn’t find any of the brands recommended here in the Philippines, so I’ve been using generic ones. The taste is a very strong earthy bitterness, like, ironically, wheat. Maybe from the psyllium husk or flaxseed? Anyway, everyone loved the bread. And it IS very filling. I’ve already made 4 loaves since trying out the recipe last week!
Wow Bradley, 4 loafs that’s awesome! And uup, it can definitely be the psyllium and flaxseed (if it’s not golden, taste and texture are VERY different).
Do you think Jay Robb egg white protein powder could sub for the whey protein isolate? I try to stay away from whey.
I tried it with egg white protein and it didn’t work at all… a couple readers did report back successfully with hemp and collagen (search the page for those two words), but I haven’t tried them myself yet
Have you tried using Bob’s Red Mill “Natural Almond Flour”?
It says it is super fine as well, but the nutrition facts are quite different.
Here are links to the product you used vs the one I am asking about for comparison:
1) https://www.bobsredmill.com/shop/almond-meal-flour.html
2) https://www.bobsredmill.com/shop/flours-and-meals/natural-almond-meal-flour.html
Thank you in advance and I hope to hear back soon on what you think 🙂
Hi,
OMG it tastes like bread! First one of many I have tried that tastes like bread!
I had to substitute Wheat Protein Isolate 5000 for the Whey Protein Isolate. I also replace 1/4 cup of almond flour for Arrowroot flour.
I am at high altitude (but not as high as you) and started cooking at 375 degrees but was browning too quickly and turned it down to 350.
I used my electric meat slicer and got 21 slices!
It didn’t fall any, but is there anyway to get it to rise anymore?
Thanks
I would just let it rise a little longer Martha. You may’ve noticed this, but the bread pretty much seals its rise during proofing. So I would just play a little with the rising time (being mindful that overdoing it can make the loaf collapse) xo!
Did you replace 1/4 cup almond flour with 1/4 cup arrowroot flour? I’ve searched high and low and cannot find exchange ratios for these two ingredients.
Yup, just do a volume sub on this one (not to precise, but I promise it works- I add it when I’m doing higher carb macros
Paola, thanks so much for the time and energy you are investing in helping us along with this recipe! I want to make this bread for some friends, but I noticed that the whey protein isolate you linked to (and I’m assuming it is the exact product you used), has soy lecithin added to it. I have health concerns regarding soy lecithin so I buy whey protein isolate that doesn’t have this additive. Soy lecithin is used as an emulsifier in whey protein isolate products, to make it dissolve better when it is added to a liquid. Do you think the emulsifier additive is needed in this recipe, or do you think the pure whey protein isolate will work? I realize you may have to give a “best guess,” but that would be a great starting place for me!
I Tamrig! Try something like Tera’s whey, I tried it in the cinnamon rolls and it worked great. xo!
This bread is a dream!!! I followed it very carefully so as not to mess it up and oh my goodness was it rewarding! The only minor issue I may have encountered was that the very center seemed a tad bit uncooked. Although that didn’t stop me from devouring 2 pieces, do you have any suggestions?
Hi Karen! I would say just a longer bake! Xo!
Thank you! I made it again and added 5 more minutes (60 total) and it was perfect!! But I have another question.. how can I get my bread to be taller like yours? My loaf pan is a classic Pyrex type glass loaf pan, but my dough only rises just over the top then falls a little bit afterward (as expected). But it’s about half the height as yours in the picture. Any tricks?? And could I double the recipe and keep it all in the same loaf pan to make it taller?
This bread is just simply incredible. Just had one question, I did use organic grass fed whey as that is what I have in the house and what my husband uses. Some time ago however I switched for myself to goats whey as the hormone in cows milk gives me bad skin I discovered, so I was wondering if you think that would work in this recipe instead? Many thanks for this great recipe!
Hi Luisa! Are you referring to something like Tera’s Whey? I tried it last weekend on the cinnamon rolls and it seemed to work quite well, I just still have to try it in this bread 😉
Paola, thanks so much for the time and energy you are investing in helping us along with this recipe! I want to make this bread for some friends, but I noticed that the whey protein isolate you linked to (and I’m assuming it is the exact product you used), has soy lecithin added to it. I have health concerns regarding soy lecithin so I buy whey protein isolate that doesn’t have this additive. Soy lecithin is used as an emulsifier in whey protein isolate products, to make it dissolve better when it is added to a liquid. Do you think the emulsifier additive is needed in this recipe, or do you think the pure whey protein isolate will work? I realize you may have to give a “best guess,” but that would be a great starting place for me!
This bread is amazing. I didn’t have whey protein so I added more flaxseed meal and I didn’t have sour cream so I put greek yogurt. It didn’t rise up so much, but it’s so filling and delicious. I will definitely try again when I get all ingredients. 😉
love this bread soo sooo much!!! i just made it , turned out perfect. thank you so much
I made it tonight. It turned out SO GREAT!!! I’m thrilled to have a tasty bread. It rose beautifully. The only thing is that I’m working my way through a brand of psyllium that turns it slightly grey/purple. I’m about to fry eggs and sop up the yolk with a piece of toast, which for some reason I’ve been craving more than anything else!
Can you over mix this recipe?