One of most popular bread recipes has always been the Keto Yeast Bread without eggs. It’s fan-freaking-tastic and tastes like real bread.

The problem with that original version (for some of our readers) is the gluten.

Gluten is fine for everyone who does not have gluten sensitivities…but a lot of people do.

I wanted to develop something for our gluten free friends that tastes delicious, rises like real bread and is hearty enough to stand up to sandwiches.

This bread has a lot of flavor, isn’t eggy and is soft and chewy. Plus, it tastes better and is a lot less expensive than the store bought “gluten free” bread.

The Keto Yeast Bread Ingredients:

• 2 teaspoons active dry yeast
• 2 teaspoons inulin
  

Inulin…is not insulin. It’s an amazing fiber and will actually activate the yeast just like sugar.

The big bonus here is that it provides a host of health benefits. You can check those out if you’re interested.

This is not a common ingredient found in any old grocery store. You can get it here…

If you don’t have any you can use the same amount of plain sugar.

Now I know that I will get some blow-back like ” I can’t use sugar on the Keto Diet!”.

The scientific fact is that the yeast will consume the sugar and convert it to carbon dioxide. It won’t add any carbs or raise your glucose levels.

If you have questions about this I will be happy to answer them in the comment section.

• 1 cup water Warm. Needs to be 105° – 110°F SUPER IMPORTANT.

Yeast is a living organism.

If the water is too cold it won’t activate the yeast. If it’s too hot it will kill it.

If you don’t have a thermometer handy just use water that is slightly warm to the touch.

• 2 cups almond flour
• 2 TBSP Coconut Flour
• 3/4 cup flax Seed meal
  
• 1/4 cup sour cream Or cottage cheese.
  

I tried both ingredients.

The sour cream or cottage cheese helps with the protein structure so that you don’t have to use a million eggs and end up with yet another super eggy Keto loaf.

Here’s the skinny:

The sour cream produces a nice puffy loaf of bread. I like the way cottage cheese tastes better but this of course…just my opinion.

Be bold and experiment ~ or use whatever you have on hand.

• 2 tablespoons psyllium husk finely ground
• 2 teaspoons xanthan gum
  You can use 4 tsp of flax seed meal if you don’t have psyllium husk.

• 2 teaspoons baking powder
• 1 teaspoon salt
• 1/4 teaspoon cream of tartar
• 2 eggs
• 1/4 cup butter melted and cooled.
• 1 tablespoon apple cider vinegar or white vinegar

Do you know about the health benefits of Apple Cider Vinegar? When you read this, you’ll be doing shots of it everyday.

• 2 tsp allulose * optional but makes it taste more like traditional bread.

Yeast Bread Instructions:

These instructions look long…but it’s not hard. Yeast bread is a little “pickier” than regular quick bread but it’s worth it.

• Lightly oil a 8×4 inch bread pan.
• Add yeast, inulin and warm water (105° – 110°F) to a cereal sized bowl and mix with a fork until the yeast is somewhat dissolved. This is important! 

The inulin feeds the yeast just like sugar does in traditional recipes.

You can use sugar if you don’t have this ingredient.

Sugar won’t cause the carbs to increase because the yeast eats the sugar and converts it to carbon dioxide. (I know I already said this further up in the post. This is for the people who scan posts and might have missed it.)

Let the bowl of yeast water stand for ten minutes while you gather the other ingredients.

It should bubble and grow in size. This is called proofing.

• Mix all dry ingredients in a large mixing bowl while the yeast is proofing. Set aside.
• Add all of the other/wet ingredients to a separate bowl and mix until thoroughly combined.
• Once the yeast is proofed, add it to the bowl of dry ingredients and add the bowl of wet ingredients too. If it doesn’t bubble or grow your yeast is dead and you’ll need fresh yeast.
• You will have a very sticky dough.
• Transfer bread dough to prepared loaf pan and use a spatula to smooth out the top. Proof the dough in a warm space for 50-60 minutes until the dough has risen just past the top of the pan. I use my toaster oven set on 100°F “warming” to do this because our house never gets above 65°F. If you use a large bread pan your dough won’t rise past the top of the pan. But it will still puff up slightly.
• Preheat oven to 350°F while the bread dough is proofing.
• Gently transfer to the pre-heated oven. You don’t want the dough to collapse so use care. Bake for 50-60 minutes until golden brown. Keep an eye on the bread and cover with a foil dome if it starts to get too brown after 40 minutes.
• Allow the bread to cool in the pan for 20 minutes or until you can safely remove it without burning your hands. The cooler it gets, the easier it is to remove. Almond flour bread is delicate when hot. It will deflate a little bit while cooling. This is normal. It will deflate a lot if you handle while still hot.

This loaf (below) was made with cottage cheese:

• Do not slice until completely cool for best results. Store at room temp in an airtight bag or covered with foil for up to 5 days. Great for sandwiches and awesome when toasted too!

If you are looking for simple Keto Recipes- Check these out!

• Psyllium Husk Flatbread
• Oven Baked Keto Hamburger Buns
• Keto Bacon Cheddar Dinner Rolls
• Keto Cornbread Recipe
• Two Minute Keto Burger Bun
• Keto Green Apple Crumble

The nutritional information is provided as a courtesy. We are pretty careful about our figures but if you ever feel like anything is off please feel free to do your own calculations.