This Easy Keto Bread Recipe with yeast provides the best airy, soft bread crumbs and delicious real bread flavor. Bonus, this almond flour bread with yeast has only 3.6 grams of net carbs per slice, and it’s also gluten-free, dairy-free, and paleo-approved.
How to make keto bread with yeast?
To make the best low carb bread recipe with yeast, you need a selection of a few wholesome ingredients:
- Active dried yeast
- Sugar to feed the yeast – it can be white sugar, maple syrup, or inulin for a sugar-free option. But again, don’t worry about adding sugar to your yeast on a keto diet. As mentioned below in this article, sugar feeds the yeast, and no sugar will be left in the recipe. The sugar is converted by yeast into carbon dioxide to add air to the bread recipe.
- Lukewarm water – think bath temperature, 37C (98F) not more, or it will ‘kill’ the yeast.
- Olive oil or melted butter.
- Whole eggs
- Egg whites – this keto low-carb bread recipe uses a combination of whole eggs and egg whites. In fact, decreasing egg yolks in keto bread avoid an eggy flavor in your loaf.
- Ultra-fine almond flour – this works better than almond meal that often makes a gritty bread crumb. The best brands of keto-friendly almond flour are Kirkland or King Arthur.
- Whole psyllium husk – this recipe uses 1/2 cup of packed psyllium husk. This is a must-add ingredient to add a chewy texture to your bread crumb, don’t replace with husk powder or skip!
- Golden flaxseed meal – or brown flaxseed meal, this option has a slightly bitter flavor, or chia seed meal but watch out this add a grey color to the bread.
- Baking powder
In a small mixing bowl, combine active dried yeast, maple syrup, and warm water. Stir well, then set aside for 10 minutes. After that time, the yeast should form a creamy, foamy texture on the water’s surface.
This foam means the yeast has been activated by sugar, no sugar left in the mixture, and it’s ready to use in your gluten-free bread recipe.
If the foam doesn’t appear yet and you can still see tiny drops of yeast, whisk vigorously and set aside in a lukewarm place for 5 more minutes.
Combine dry ingredients
In a large mixing bowl, whisk all the dry ingredients together: almond flour, flaxseed meal, baking powder, salt. Set aside.
In the bowl of a stand mixer, or using an electric beater, whisk whole eggs, egg white, and olive oil until lighter in color and fluffy. It should take about 1 minute of high-speed beating to reach a light white color and bubbles in the egg mixture.
Combine dry to wet ingredients
Now add the yeasty water and beat again at high speed for 30 seconds.
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Pour the liquid ingredients into the bowl with the keto flour. Whisk again with the electric beater until the batter is thick, sticky, and difficult to stir.
Cover a 9-inch x 5-inch loaf pan with parchment paper and grease the pan with olive oil. Transfer the bread batter to the prepared loaf pan and film the pan with a piece of plastic wrap.
Set aside in a dark warm place for 30 minutes. The dough won’t rise much, but it will add a more airy texture to the bread.
Preheat oven to 400 F ( 200 C) on convection mode for best raise or regular mode if you don’t have a fan-forced option. Place the cooking rack just under the middle rack of the oven.
Bake for 20 minutes, then reduce oven heat to 350F (180C), cover the pan with a piece of foil to prevent the top of the bread from brown too fast, and bake for an extra 20 minutes.
When a pick inserted in the center of the bread comes out clean, it’s cooked.
Cool down at room temperature
Cool the bread for 10 minutes in the loaf pan to prevent the loaf from deflating. In fact, bread deflates if there’s a high difference between the oven temperature and the room temperature.
So watch out, and cool down in the pan first before transferring to your cooling rack.
Slice the bread about 3 hours later, or when it’s cold, and reach room temperature.
How to make gluten-free bread raise more?
A bread with almond flour and yeast won’t rise as much as wheat bread. In fact, the reason why bread rises in contact with yeast is the activation of gluten in the flour.
Or almond flour is a gluten-free flour, and therefore the yeast can’t help the bread rise.
Below are some tips to make flour-based bread rise more are:
- Beat liquid ingredients fast using an electric beater to add air to the bread dough.
- Beat the entire bread dough, don’t hand mix.
- Don’t press the bread dough into the pan too hard to keep a pocket of air in the dough.
- Bake on convection mode rather than regular mode if possible, both options works but the bread raise more with convection mode
- Rise in a warm place for 30 minutes before baking, covering the mixing bowl with plastic wrap.
Why is my bread is too wet inside?
This happened if your ratio of liquid to dry ingredients is too high. To fix it, toast the bread slices in a bread toaster.
To prevent a keto bread crumb from being too wet, you must:
- Use whole husk, with white color. It shouldn’t be a brown husk or a powder.
- Measure ingredients with precision, scoop flours, slightly pack in the measuring cup, sweep excess.
- Add a touch of xanthan gum – adding 1/2 teaspoon of xanthan gum adds texture to keto bread.
Can you make yeast bread with almond flour?
Yes, you can use yeast with almond flour to make bread! Since almond is a gluten-free flour, it won’t raise as much as wheat-based flour. However, the yeast adds a lovely bread flavor and airy texture to almond bread recipes.
Is yeast keto-friendly?
You can use yeast in a keto bread recipe without worrying about sugar or carbs. In fact, the sugar you add to activate it is converted into carbon dioxide, and no sugar is left in the recipe.
Why do we add yeast to keto bread?
Yeast adds a delicious flavor to keto bread that brings back old-time wheat-based bread memories.
Yeast also adds an airy texture to bread that makes the bread crumb soft and bouncy this almond flour bread with yeast.
How does it taste?
This is the best keto bread recipe with yeast! It has a soft, fluffy bread texture firm enough to spread butter or chia seed jam on it.
It holds its shape perfectly to make sandwiches, and the yeast flavor and smell are the same as you expect from real bread from your bakery!
How to serve keto bread with yeast?
This is the best keto bread made with yeast to create:
How to store almond flour bread with yeast?
This bread stores very well at room temperature, wrapped in a clean kitchen towel for 2-3 days or up to 5 days in the fridge.
To store your almond flour bread with yeast longer, slice it and freeze the slices in an airtight box.
Thaw the bread slices the day before at room temperature. Rewarm the bread in a bread toaster or sandwich press.
Can I make this bread nut-free?
Yes, you can replace almond flour with the same amount of one of the keto-friendly seed flours below:
- Sunflower seed flour
- Pumpkin seed flour
- Sesame seed flour
Of course, the bread won’ have the same taste and color because seed flavors tend to be bitter and add a greenish color to food.
More keto recipes for bread loaf
Making your own keto bread recipe is the best way to enjoy a low-carb bread recipe at a low price, with the best texture. Below I listed some other of my top favorite low-carb bread recipes for you to try.
Did you make this gluten-free bread with yeast? Share a comment or review below. I love to hear your feedback on my recipes.
Keto Bread with Yeast
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- ¾ cup Lukewarm Water
- 2 ¼ teaspoons Active Dried Yeast optional, this adds a lovely flavor.
- 1 teaspoon Maple Syrup or inulin - no Sugar will be left in the recipe, this feeds your yeast.
- 2 large Egg Whites
- 2 large Eggs
- 2 tablespoons Extra Virgin Olive Oil or melted coconut oil, avocado oil, almond oil, or melted butter
- 2 ½ cups Almond Flour
- ½ cup Whole Psyllium Husk
- 2 tablespoons Flaxmeal
- 1 tablespoon Baking Powder
- 1 teaspoon Salt
- Preheat oven to 200°C (400°F). Line a 9x5-inch loaf pan. Cover with parchment paper. Oil the paper and pan with olive oil. Set aside.
- In a small mixing bowl, add active dried yeast, maple syrup, and lukewarm water. The yeast 'eats' the sugar to delivers gas, and no sugar will be left in the recipe. Set aside 10 minutes to proof.
- In a large mixing bowl, stir all the dry ingredients together: almond flour, psyllium husk, baking powder, salt, and flaxseed meal. Set aside.
- In another bowl, add the whole eggs, egg whites, and olive oil. Whisk with an electric beater, on high speed for 60 seconds or until lighter in color and foamy.
- Combine dry ingredients to the wet ingredients: pour in the beaten egg mixture and proofed yeast into the bowl with the flour.
- Beat on low using an electric beater again or the hook tool of a stand mixer. Whisk for about 1 minute or until the dough is sticky and becomes heavier and harder to whisk.
- Transfer the dough to the loaf pan and gently press it down into the pan - the less you press, the more the bread rises! Wet your fingers to smoothen the top of the loaf and remove cracks.
- Film the pan with plastic wrap and place the bowl in a dark warm place for 30 minutes. The dough won't rise, but it will add more air bubbles to the bread crumb when baking.
- After 30 minutes, remove the plastic wrap from the pan and bake in the rack just under the middle rack of your oven for 20 minutes.
- Reduce heat to 350°F (180°C) and keep baking for 20-30 minutes or until a skewer inserted in the center of the bread come out clean. The baking time depends a lot on the oven mode. The convection mode bakes way faster, and the bread rises more.
- You can tent the loaf pan with a piece of foil on top of the bread after 20 minutes of baking to prevent the top from burning.
- Remove from the oven, cool 10 minutes in the pan to prevent the loaf from deflating, then transfer to a cooling rack.
Storage and freezing
- Store up to 4 days in the pantry or fridge, in an airtight container.
- Freeze the bread slices in an airtight container. Thaw the day before at room temperature. Toast in a bread toaster for a few minutes to bring the crisp back.
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The recipes, instructions, and articles on this website should not be taken or used as medical advice. You must consult with your doctor before starting on a keto or low-carb diet. The nutritional data provided on Sweetashoney is to be used as indicative only. The nutrition data is calculated using WP Recipe Maker. Net Carbs is calculated by removing the fiber and some sweeteners from the total Carbohydrates. As an example, a recipe with 10 grams of Carbs per 100 grams that contains 3 grams of erythritol and 5 grams of fiber will have a net carbs content of 2 grams. Some sweeteners are excluded because they are not metabolized. You should always calculate the nutritional data yourself instead of relying on Sweetashoney's data. Sweetashoney and its recipes and articles are not intended to cure, prevent, diagnose, or treat any disease. Sweetashoney cannot be liable for adverse reactions or any other outcome resulting from the use of recipes or advice found on the Website.