Fluffy Keto Yeast Bread Recipe
As Amazon and Instacart Associates, this post may contain affiliate links that allow us to generate income.
I am proud of this Keto Yeast Bread Recipe. I won’t lie or humble brag here. It’s awesome and I worked really hard to get it right.
We ate a lot of “trials” this week and they were all “good”. But I wanted share my “perfect” version and here it is.
This fantastic Low Carb Bread is Nut-Free, Egg-Free and Dairy-Free and tastes like “real bread”.
It does contain gluten…which is FINE to eat on Keto UNLESS you have gluten sensitivities (sorry gluten free friends).
🥘Ingredients
- 2.25 tsp Active dry yeast.
Make sure your yeast is fresh. You’ll know that your yeast is still “alive” after the first step.
If your yeast mixture doesn’t bubble and expand it’s dead and you need a new batch before making yeast bread.
- 2 tsp sugar * or Inulin.
We all know that sugar is a no-no on Keto, so why is it in this recipe?
It’s included in the Keto yeast bread recipe because yeast is a living organism and you have to “feed” it to activate it’s amazing properties.
The yeast will consume the sugar and it will not add any net carbs to the final product. This is just a scientific fact.
But, if for some reason you still don’t want to use it, you can use inulin instead and you can buy it here (it’s not commonly on grocery store shelves).
Inulin contains 0 Net Carbs and is a super fiber additive that is being featured in cancer prevention studies.
Although, I have to admit that I haven’t tried it for blooming yeast. Sugar works, it is consumed by the yeast and I like my bread to come out awesome.
If you try it, please let me know what happened in the comments. Pretty please?
- 1 1/8 Cup Warm Water *About 105-110F IMPORTANT (40.5C)
If your water is too hot, it will kill the yeast. If it’s too cold, it won’t activate.
If you don’t have a thermometer, it should feel like a warm bath on your wrist. It shouldn’t burn.
- 2 tbsp oil Any oil you want. I like Olive Oil.
Olive oil has the least amount of flavor and won’t overpower your bread. But you can use whatever you like. If you choose to use melted butter that contains salt..omit half of the salt in the recipe.
- 1 Cup Vital Wheat Gluten
This is a must! You have to use vital wheat gluten in this recipe.
Most of our bread recipes are gluten free…the majority of Low Carb Breads use eggs or dairy to “bind” the low carb flours. You can see all of the other bread recipes here…
This Two Minute Burger Bun is super simple and a GREAT gluten free substitute for high carb bread.
- 1/2 Cup Coconut Flour
Coconut flour is also another “must” for this recipe. If you would like to try Keto Yeast Bread with Almond Flour you’ll need to follow this recipe instead.
But, before you go…this keto yeast bread does NOT have a coconut flavor. Unless you really HATE coconut, I urge you to try this recipe before bouncing to another recipe.
The texture and taste are amazing.
- 1/2 tsp salt
- 1.5 tsp Baking Powder
Baking powder needs to be fresh to give as much oompf as possible to your bread. If your baking powder is over a year old you might want to crack open a fresh can for this bread.
- 2 tsp Allulose *Optional and use any sweetener you like
Did you know that ALL store bought bread contains extra sugar?
I know that it might sound weird because you aren’t trying to make sweet bread. But this ingredient makes this Keto Yeast bread taste more like the traditional bread you grew up on.
- 1/4 tsp xanthan gum * optional. Provides structure for sturdy bread
So,I am not a fan of xanthan gum in soups, stews and sauces. I’ll admit that right now.
But it makes this bread stand up to slicing just like regular bread. It won’t collapse under the knife and it creates a sturdy crumb. Use it if you have it.
👩🏽🍳How to make the bread:
- Pre-heat a toaster oven or find somewhere to proof the dough that is somewhere around 100F (38C).
A warm place to proof he bread is important.
My oven has an awesome bread proofing feature but I really like to use the toaster oven to proof the dough because it’s small and when I turn on the convection bake feature, it heats up quickly.
I have proofed bread in the oven and then turned it up to bake but the timing is off because it takes longer to heat up that bigger space. It’ll still work but the timing is crazy “off” and you’ll need to watch it closely.
If you don’t have a toaster oven try to find another warm place to proof the bread so that the oven can be pre-heated before popping the bread-pan in.
- Add yeast and sugar to a small bowl. Add the warm water and mix with a fork.
Let sit and “bloom” while you are gathering the rest of ingredients. It should double in size within about ten minutes.
Don’t let the yeast bloom for longer than ten minutes because it will start to reach it’s peak and be less effective in the dough.
- Add the rest of the ingredients to a dry mixing bowl and mix with a dry spoon.
Do not use a partially wet bowl or spoon.
Why would I say this?
During one of my MANY trials I used a freshly washed bowl that was sitting on the drainboard and it was a mess. The dry ingredients caked the bowl and the good stuff never got incorporated correctly.
Pfft. You’d think I would know better, but I did it anyway.
Once you add the water to the dry ingredients everything starts moving quickly. This is the best way to ensure it all get mixed in evenly.
- Pour all of the liquid into the bowl with the dry ingredients.
- Stir with a spoon until all of the ingredients are wet and dough starts to form.
If there are dry spots still in the bottom of the bowl pick them up with the dough when you start the kneading process.
- Knead for 1-2 minutes. It will come together and you will “feel” that it is a dough ball.
Do not “over knead”. It will get rubbery. Forget what you know about regular bread baking and the ten minute kneading rule.
- Place dough in a prepared/oiled bread pan. Add seeds to the top if you like (so pretty).
If you add nuts or seeds to the top push them into the dough slightly with the back of a spoon so that they stick.
- Rise dough in toaster, oven or somewhere warm.
It needs to rise at around 100F for 20-30 minutes or until the bread is puffed up and a bit rounded. I usually put a cup of water in the toaster to keep it humid.
Don’t let the dough rise too much or it will sink when it cools. The cell structures have a “limit” and when they get too thin to support themselves, they sink.
It should be about doubled from when you put the dough in the pan, but don’t let it get much puffier than that before you start baking.
- If baking in the toaster oven, switch to bake or convection and increase heat to 350F for 40-50 minutes once your bread has risen.
Check at the 30 minute mark and tent with foil if it’s getting too browned. You want a crusty brown crust but don’t let it get anywhere near black.
- If using an oven instead of the toaster oven, place in a PRE-HEATED 350F oven to bake for 40 minutes.
Do not even peek or open the oven door a smidge until after the 30 minute mark to see if you need to cover with foil to prevent it from getting too brown.
This is what happens when you “peek” in the oven too many times because you are too nosy to wait… Sad.
- At 45 minutes, lightly tap the surface to see if you can hear that “done” thumping sound.
You can add another 5-10 minutes if needed. There is nothing worse than doing all of this work to end up with raw bread.
Ovens vary and if you are a new baker you can check the internal temp with a thermometer to make sure it has reached 200F.
- Let this bread cool 20-30 minutes before removing from the pan. Let cool completely before slicing with a bread knife.
This goes for any home-baked loaf of bread but it’s especially important with low carb breads. Low carb flours are tender until they cool and of you let the steam escape you’ll end up with dry bread.
- Store sliced in an airtight container or bag for 3-6 days on the counter depending on your kitchen temperature.
If your kitchen is hot, it won’t last as long but you can always put it in the fridge if you are unsure if you’ll use the Keto Yeast bread in time.
💭 Trouble Shooting
My bread didn’t rise!
Make sure that you did these important tasks:
- Made sure yeast was still “alive” during blooming.
- Used fresh baking powder.
- Mixed the dry ingredient’s well before adding the yeast mix.
- Didn’t add too much additional salt.
- Your “rising” spot is warm enough.
My bread sunk while cooling!
- Did you let the bread rise too high before baking?
- If you proofed in the oven, did it take too long to heat to baking temperature?
- Did you knead too long? (Only knead for 1-2 minutes)
- Did you use xanthan gum?
Use the optional xanthan gum unless you can’t. It’s only an “option” in the recipe for people who hate it for a reason. It makes this bread stand up and should be used if possible.
🍞 Bread Storage
Once the bread has cooled, slice it and store in an airtight zip-lock bag on the counter.
The Keto Yeast Bread freezes well.
To freeze: slice it and freeze in an airtight freezer bag.
If you want to be able to take it out one slice at a time, freeze individual slices on a cookie sheet before putting them in the airtight bag so that the slices aren’t stuck together.
I think that’s it for the Keto Yeast Bread Recipe…
It’s awesome with this strawberry jam and with this orange marmalade recipe too!
If you have any trouble, comments or just want to tell me how great this masterpiece of a recipe is please leave it in the comments at the bottom of the post.
I really hope you love this bread as much as we do.
Cheers,
Brandy
More Low Carb Recipes to Love:
Fluffy Keto Yeast Bread Recipe
Equipment
Ingredients
- 2.25 tsp Active dry yeast Make sure it's fresh.
- 2 tsp sugar * Alternative- Inulin. Sugar adds 0 net carbs ~ See post.
- 1 1/8 Cup Warm Water-265 ml *About 105-110F IMPORTANT (40.5C)
- 2 tbsp oil Any oil you want. I like Olive Oil.
- 1 Cup Vital Wheat Gluten
- 1/2 Cup Coconut Flour
- 1/2 tsp salt
- 1.5 tsp Baking Powder
- 2 tsp Allulose *Optional and use any sweetener you like
- 1/4 tsp xanthan gum * optional. Provides structure for sturdy bread
Instructions
- Pre-heat a toaster oven or find somewhere to proof the dough that is somewhere around 100F (38C).
- Add yeast and sugar to a small bowl. Add the warm water and mix with a fork. Let sit and "bloom" while you are gathering the rest of ingredients. It should double in size within about ten minutes.
- Add the rest of the ingredients to a dry mixing bowl and mix with a dry spoon. (This is important. Do not use a partially wet bowl or spoon.)
- Pour all of the liquid into the bowl with the dry ingredients.
- Stir with a spoon until all of the ingredients are wet ad dough starts to form.
- Knead for 1-2 minutes. It will come together and you will "feel" that it is a dough ball. Do not "over knead". It will get rubbery. Forget what you know about regular bread baking.
- Place dough in a prepared/oiled bread pan. Add seeds to the top if you like (so pretty).
- Rise dough in toaster, oven or somewhere warm. It needs to rise at around 100F for 20-30 minutes or until the bread is puffed up and a bit rounded. I usually put a cup of water in the toaster to keep it humid.
- If baking in the toaster oven, switch to bake or convection and increase heat to 350F for 40-50 minutes once your bread has risen. Check at the 30 minute mark and tent with foil if it's getting too browned. If using an oven, place in a PRE-HEATED 350F oven to bake for 45 minutes. Do not even "peek" until after the 30 minute mark to see if you need to cover with foil to prevent it from getting too brown.
- At 45 minutes, lightly tap the surface to see if you can hear that "done" thumping sound. Add another 5-10 minutes if needed. Raw bread sucks. Ovens vary and if you are a new baker you can check the internal temp with a thermometer to make sure it has reached 200F.
- Let this bread cool 20-30 minutes before removing from the pan. Let cool completely before slicing with a bread knife.Store sliced in an airtight container or bag for 3-6 days on the counter depending on your kitchen temperature.
Notes
Readers Made These Low Carb Recipes Next:
Nutrition
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.
Need some help going full on Keto?
We all have to start somewhere right?
We have a ton of cool posts that address the most common issues with the Low Carb Lifestyle right here.
A couple of things can cause bread to sink in the middle- either too much water or possibly cooling too quickly. I haven’t experienced this and have a very cool kitchen here in the high Rockies but I have heard people say to just open the oven door while cooling instead of taking the bread out right away. It’s worth a shot….
Thank you Peter.
Useful, thanks. Like no eggs. I will ‘translate’ to metric for future use as I prefer grams for everything rather than tsps / tbsps as there’s too much error. Also use Centigrade for proving temps and baking.
I used almond meal instead of coconut flour and I used the yeast free setting on my bread machine. Only mixes for a short time, then bakes. Total machine time is 1.5 hours.
I used the yeast free setting on my bread machine. Only mixes once then bakes. Total machine time is 1.5 hours.
I followed this recipe exactly but my bread fell in the middle. What did I do wrong?
Hi Pauline!
I wouldn’t make this in the bread machine because the dough gets rubbery when overworked. The machine can’t feel it happening like you can. Good thing is that it doesn’t need too much kneading. Happy baking! B
Hi Marlene! Try using 2 tablespoons less water. Let me know how it turns out. Cheers! B
Ok, so here’s the deal: this bread is delicious! Love the chewy texture and taste. However (isn’t there always a “however”?), it only rose a little and stopped. I followed the directions and I’m not a novice bread maker, except with keto bread. Keto bread does not seem to work well for me. This bread was so good, though, I don’t care that much that it didn’t rise. But it would be the perfect bread if it was a little higher. All of my ingredients were good so it wasn’t that, and I proofed it the same fool-proof way I always do – in the oven with the light on. Works every time…except this time. Any ideas?
Hi, just wondering if this recipe could be adjusted for a bread machine? My first loaf is in the oven atm and smells delicious!
This is the best Keto Bread- homemade or otherwise that I have ever tried. I wonder why some people have trouble making it? It’s so simple IF you trust the process and make it EXACTLY like the instructions say to. This isn’t one of those recipes you can use like a “guide” though. You have to make it exactly like Brandy says (ask me how I know lol).
Thanks for taking the time to comment Karen! It means a lot to us. I am so happy that you like this recipe. Keto ON!
This is the best keto bread I’ve had, store bought or home made. It toasts up just like regular wheat flour bread. I love that. I’m not a great baker, yeast is not always my friend, but I’m able to get this one to work just fine every time. I also like it makes a small loaf, easy to use up before it goes bad. I’ve used this bread to make croutons and bread crumbs. I’m going to try to break the dough into small rounds before rising, hoping I can make hamburger buns. Thank you so much for this great recipe!!
Tried this recipe several times,always worked for me ,one of the best tasting Bread.
Thank you
We stumbled over here by a different page and thought I should
check things out. I like what I see so now i’m following you.
Look forward to trying more of your recipes.
Hey Jackie!
I’m glad you liked it but you are right. Once the yeast is “spent” it wont rise again because it is not like “regular” bread. It’s all about the science. I’m glad the kiddo liked it. Cheers!
I had it proofing in the counter and it rose really well. However, I ran out of time to bake that night and stuck it in the fridge thinking it would continue to rise like flour based breads but it flattened. I tried to proof it again for about 4hrs at room temp and it refused to rise again. It tasted ok, my toddler liked it with nutella. For sure have to try it again.
Hi Amanda. I’m afraid not. It’s actually “vital” lol. Seriously, it wont work without it but we have tons of bread recipes that will work without the wheat right here.
Could I use xanthan gum in place of the vital wheat gluten?
Hello Sean! You can use your 8.5 inch or 9 inch pan and your bread will come out great. Hit me up in my inbox if you need any help with this recipe. Cheers!
Hello
What size loaf pan to use?.
Sean
Hi A.G, I wonder what you think I have to gain by lying about the processes on my FREE resource. My site has been around for years and I have no desire to trick anyone into making something that doesn’t work. What would be the point? I cant help that your bread didn’t turn out. BUT, If you need help, I’ll always be here. Perhaps you would be better off making a recipe that didn’t include the gluten and yeast. They are much less finicky. I don’t usually comment on these type of negative remarks but yours deserved a response because you are obviously upset. Cheers.
Highly experienced cook and baker here. This bread came out exactly 1″ tall in a 9×5 loaf pan. My yeast is fresh, all my ingredients were fresh, my water was the correct temperature. And the bread came out too flat. I think there is too much gluten in this one. It was delicious, but seriously, this is good for croutons and nothing else. You can’t make sandwiches with this.
I’d almost bet your bread didn’t turn out like in the pictures either, eh?
Hi Lizet!
It could have risen too high for the cells to support. But, I’m glad you enjoyed it. It’s my favorite!
This was the best keto bread ever. Tastes just like bread even after toasting. Some of the keto breads change a little bit when you toast them but this one did not it was a beautiful bread taste no it did collapse on me while in the oven so I’m wondering if I let it rise for too long I forgot to track the time so I just watched it until it doubled in size but it’s sunk in the oven not after I took it out.
Hi Heidi, No you can not sub anything for the vital wheat gluten in this recipe. The best idea would to be to choose any other bread recipe that doesn’t contain yeast. We about 40ish bread recipes on the site and only two of them contain gluten. So I am thinking that you’ll be able to find one you love.
We are on a gluten free diet,is there anything we can substitute for the wheat gluten?
I have never baked keto bread before, but I have tried baking bread in the past. This was my first ever successful loaf of bread. I absolutely love it. Thanks for the recipe!
I am so excited to try this again and use it for french toast and croutons, and burger buns!
Hi Colleen,
Thanks for the question! I wouldn’t try to double the loaf because it may not cook inside before the crust burns. Nut flours are finicky this way. Sorry. If you decide to go ahead and try it just turn the heat down by 20 degrees and cover the top with foil when it starts to get too dark. Cheers!
Does this recipe double well – to make a bigger loaf?
This recipe is great. I’ve done as loaf and rolls/buns. It’s super easy. I’m new to yeast, and mine foams and rises but I’m not sure it is optimal. Maybe my water and or proofing area isn’t quite warm enough? I wouldn’t think too hot, I’ve been really careful with that part.
This is the best Keto Bread I have ever tried! Thank you so much!!!!! It was fluffy and didnt taste like coconut at all. Just good bread with a chewy crust. Perfect A++++++.
I have made this bread many times and had to reach out and tell you how easy it was! I have also made the almond yeast bread and find that this one is fluffier and rises perfectly every time. I like the almond yeast bread but this one tastes more like “real” white bread and isn’t as fussy when it comes to rising.
Hi Keerthana! Thanks for taking the time to comment. So glad you like the bread. I also like the chewy crust and toasting the bread will take some of that away as well.
It’s the only bread recipe that actually tastes the closest to a regular bread. The crust is a bit chewy and thick, but I kinda like it that way. Thanks for this recipe. I have attempted it thrice and came out good all three times!
Hey! Someone in my Facebook group shared this website with us so I came to look it over. I’m definitely loving your recipes and this low carb bread is the BEST I have ever had. Thanks!
Hi Janice! Thanks so much for letting us know that it works in the bread machine! Cheers!
I have made this recipe a dozen or so times and I favor making it in the bread machine after proofing the yeast. It’s great as french toast!
Hi Ann! I have not used the easy bake yeast in eons but I think it will work. Yes, mix it in with the dry ingredients and then make sure your water is the right temp according to the package. I think it will be just fine. If you get a chance, please let me know what happened…I LOVE experimenting. Cheers to you and may your bread be fluffy and light!
Hi
I want to try this bread but I only have fast action easy bake dried yeast can I use this instead and would I mix it with the dry ingredients
Thanks
Ann
Hi Diane! Thanks for the comments. Yes, Keto yeast bread is a little spongy because of the added gluten and absence of wheat…I totally agree. But since we have a choice on Keto between spongy, eggy or cheesy bread we can always switch it up lol. It’s the best Keto Bread I have made yet but I keep on trying…. Try rising it a bit longer and see if it works better for you. Cheers to you and Keto on!
I tried this recipe yesterday and I was pleasantly surprised. It did not rise quite as much as I would have liked and it was a little spongy. With all that being said, I would still make it again. I did like it better being toasted and using a garlic parmesan butter spread on it. I served it with zucchini and pasta sauce.
¡Hola Paola! ¡ Muchas Gracias! Me alegra saber que mi escritura está mejorando un poco. No puedo esperar hasta que podamos visitar México nuevamente y espero expandir el sitio para incluir la versión en español en algunos. Su país tiene una de las mejores comidas del mundo y realmente quiero incluir más recetas mexicanas bajas en carbohidratos. Empecé la semana pasada con Tinga de Pollo, arroz de coliflor y Flan. Sé que no se pueden comparar con los originales, pero si practico, podría acercarme más. Gracias de nuevo por responder a mi mensaje. ¡Salud!
Brenna Muchas gracias por responder mi pregunta y en Español wow! Que linda! Me alegra que puedas escribirlo, lo haces muy bien! Espero entonces puedas leerme en español para tu práctica y es una pena que no pudieran venir a México. Agradezco mucho su compartir <3
Hi Mara! Absolutely. Cover it as soon as you see fit. Just work quickly so your bread doesn’t sink. Cheers!
Hi Marie! My oven drawer doesn’t get warm, but if yours stays around 100F you could.
Hi, 2nd time to make this recipe and my bread always turns out darker than the one on your photo. Is it ok to cover a bit sooner than the 30minute mark?
Saludos Paola!
Gracias por la pregunta. Creo que también ayudará a otros. Espero que no le importe que responda en español. Por favor, perdona mis errores … Realmente necesito practicar y me decepcionó mucho perder nuestro viaje a México este año. ¡Viva la México! Las dietas bajas en carbohidratos y cetogénicas no NECESITAN estar libres de gluten porque el gluten en sí es un alimento bajo en carbohidratos. Una dieta sin gluten puede ser “cetogénica”, pero no tiene por qué serlo a menos que tenga alergia o sensibilidad al gluten. Hay quienes no estarían de acuerdo y dirían que el gluten es “malo” en general. Pero seguimos la ciencia y creemos que si no tienes sensibilidades al gluten, está bien comer. Además, hace que este pan sepa y se sienta más parecido al pan tradicional. Es una elección personal, por supuesto, ¡y eso es lo que hace que Keto sea tan bueno! La mayoría de las recetas de pan en nuestro sitio no contienen gluten y puede encontrarlas en el enlace a continuación. Espero que esta explicación ayude. Por favor, avíseme si tiene alguna otra pregunta y con gusto lo ayudaremos.
Saludos, Brenna
Todas las recetas de pan bajo en carbohidratos … solo las recetas que contienen levadura incluyen gluten a menos que diga “sin gluten”.
Hi! Thank you for this recipe! I try it this week. I´m not in keto diet but I’m on low carb life style, and have this question: Why Vital Wheat Gluten are Keto Friendly? I seek this info on all the post but i can’t find it, don’t write about it in the post? Can you help me with this please?
I follow you from Mexico 😀
Hi Danielle! I am thinking that working with the dough would be difficult to get it into a braid. If you did try it yesterday, let me know what happened? I love experimentation and would be interested in knowing if it worked. Cheers!
I haven’t tried baking this yet, will do so later today.
I am wondering if making this recipe with a couple of eggs and sweetener would sub for Challah bread, either braided or in a loaf pan? I imagine it would need a bit more flour or less water to compensate for the liquid in the eggs.
Hi Brenna,
Have you ever used the drawer beneath the oven (where most people store pans) for proofing the bread? I want to make a few loaves at a time and my toaster oven barely holds two pans.
This does work nicely for hamburger buns.
Hi Brenda! I have not but if I were to try it I would separate the dough into individual pieces before you knead it. It will become hard to shape once it has been kneaded for too long.
Have you tried using this recipe as a bun for hotdogs or hamburgers?
Hi Stephanie! The recipe works well as written. I know that the dough might seem dry but adding too much water will cause it to fail every time – just like regular bread. Just knead it as is and it will come together. I am not sure where you are writing from but the ingredients are written in US cups and will not work with the larger UK cups. I am working on getting better converted “by weight” recipes so that our international friends can make the recipes easier.
Didn’t work for me. It was to dry, cleary not enought water. Tried to add some to have something similar to the picture but it did not rise and fall appart after it baked
Thanks Marie! I am so glad you enjoyed it!
This turned out very nicely. I used the inulin in place of the sugar and it worked great. Closest thing to real bread I’ve tasted since starting keto. Thank you so much.
Hey Stephanie! I don’t see why your couldn’t replace xanthan gum with guar gum. They are pretty much interchangeable on a one to one scale. Let me know how it works? Cheers!
Hi
Is the xanthan gum can be replace by guar gum ?
Thanks
Hey there Zubeida! You can give it a shot if you like but I developed this bread to taste and “feel” like regular non-keto bread. If you try it, let me know what happens. Cheers to you and happy baking!
Hi there. Just curious. Do you think adding an egg to the batter would make any difference or improve it some what? I have not tried the recipe yet. Just curious. Thanks