Almond Flour Keto Bread with Yeast
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
Making the Keto Bread with Yeast is straightforward, it’s done in only 15 minutes.
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 – learn how many carbs eggs have.
- 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 an almond meal that often makes a gritty bread crumb. The best brands of keto-friendly almond flour are Kirkland or King Arthur. Learn how to pick your favorite keto flour.
- 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 it 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
Proofing The Yeast
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.
Combining Dry Ingredients
In a large mixing bowl, whisk all the dry ingredients together: almond flour, flaxseed meal, baking powder, salt. Set aside.
Beating The Eggs
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.
Combining Dry To Wet Ingredients
Now add the yeasty water and beat again at high speed for 30 seconds.
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.
Letting It Rise
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) using the 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 350°F (180°C), cover the pan with a piece of foil to prevent the top of the bread from browning 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 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.
Frequently Asked Questions
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 The Keto Yeast Bread 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.
This Keto Yeast Bread can be stored for up to 4 days in the pantry or fridge, in an airtight container.
You can also freeze the bread slices in an airtight container. Thaw them the day before at room temperature.
Rewarm them by toasting them in a bread toaster for a few minutes to bring the crisp back.
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 Bread Recipes
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.
Posted In:Clean EatingDairy freeGluten freeKetoPaleoVegetarianAlmond FlourPsyllium HuskBakingDairy-FreeGluten-FreeKetoLow-CarbVegetarianBreakfastSide DishIntermediate
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