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!
Wondering if anyone has subbed the almond flour with sunflower seed flour. Trying to bake for someone who has tree nut allergies
Yes Teri! A few of you have reported back through the years. I believe it’s a little denser, depending on what brand you use.
Recipe Looks amazing, and looks like the bread comes out great. Has anyone experimented with replacing the eggs in this recipe for more psyllium/flax/xanthan gum to make a vegan version?
I like seeds in my bread. Can I add a bit of whole sunflower and flaxseeds to the mix?
Absolutely! Just keep in mind that seeds always result in denser breads xo!
The tapioca flour definitely adds more carbs..thanks for sharing how you substituted it instead what the original recipe called for resulting in little rise. I’m still playing with it myself.
I made the bread with tapioca flour instead of whey protein isolate because I didn’t have any. The bread didn’t rise and I don’t have a clue as to why not, but overall it was tasty. Maybe the tapioca flour instead of the whey protein altered the outcome of the recipe.
Was your yeast fresh?
Made this bread two days ago. It was very soft yet done throughout. Mine did not rise as much as the one pictured but it didn’t look fallen. I omitted the ginger because I couldn’t find mine until after the bread was it the oven. It was a good experience.
I’m happy you enjoyed Lane!! Imo baking this bread only gets better with time with experience. To get a better rise (and remember that with keto yeast breads most of the rise happens pre bake!), so it’s worth experimenting with a bit of warmth to get it nice and puffy. xo!!
Thanks for this recipe. Was wondering if I could use plain yogurt instead of sour cream? I have all ingredients except sour cream. Thanks
This bread came out nothing like the picture! However, it was still delicious and not eggy tasting. The loaf is very dense
Could I use a Hydrolyzed Whey Protein Isolate?
Tbh I don’t know, haven’t tried!
This is delicious Keto bread! However — I had a major learning curve. I have made this bread a few times . The latest loaf that I made today was THE BOMB!
my previous loaf tasted awful — very bitter. The light bulb went off — my ingredients might be stale. Sure enough, the flax seed I had purchased on-line was rancid. “rancid” is a descriptive word — the bread had a chemical type of taste and was just plain yucky. I smelled the bit of flax seed that was left — PEW!! Awful!
I got fresh flax seed at our local co-op and it made all the difference.
Learn from my experience!!
*This* is very important, thank you for taking the time to share your experience Terri! Keto flours are súper high in fats, so go rancid quicker.
Hi! Can I use vanilla flavored whey protein in this recipe or will it be too strong? Thanks!
It’ll definitely alter the flavor, I wouldn’t recommend Abbie xo!
The texture is too soft, more like cake.
The taste is okay if it’s cold but if it’s toasted…gross, it gets a real tangy, almost bitter taste when it’s warm. I’m looking for a different recipe.
Keto baked goods are always going to be softer due to the lack of gluten Anne, but your bread should definitely not taste bitter. Check that none of your ingredients is rancid (easy to happen with keto flours, particularly flaxseed, as they are super high in oils!). xo!
Has anyone made this in a bread machine?
I have. I found that the ingredients are too heavy for the bread machine to mix well. So I mix up all the dry ingredients in a large bowl, add all the wet ingredients (EXCEPT the yeast, maple syrup, and water) with a hand mixer, and then proof the yeast with the warm water and maple syrup for 5 minutes while I VERY GENTLY microwave the dough to help it be warm when I add the yeast/syrup/water.
Then I mix the yeast/syrup/water to the warmed dough with a hand mixer as quickly as I can, put it in the bread machine pan, and cook it on the longest bake setting my bread machine has (a setting called “Batter Bread” or something that’s meant for very wet, very heavy doughs like zucchini or banana bread).
Note: I make a ‘double’ batch (24 slices) in my bread machine bc it can handle larger loaves.
Thanks for such a great recipe!
Hi I have been making this bread for some time now and my family love it 😍
I have to go away to work for 2 weeks has anyone tried making batches and freezing to then be baked when needed or can I freeze after making when it’s cooled?
Thank you for your help and recipes 😊
So happy the fam is enjoying Christina! I like to freeze it sliced myself :)!
I always slice it thinner, and freeze 2 slice per ziploc bag (You can save them for the next time after using the bread.) I thaw it in the mic for about 30 seconds, toast and enjoy
I am curious the purpose of the flax seed powder and psyllium husk. Is this for nutritional value only or do they help with the quality of the bread texture and rise? I prefer to stay away from seeds as much as possible. Would there be a sufficient substitute??
Ashley they are definitely there for texture and rise, so if you want the recipe to work as intended please don’t modify! xo!
So I’m not a baker, please, how do I measure fractions of teaspoons, etc such as 0.67 tsp? And what the heck is .33 eggs?! And is that large eggs, extra large, jumbo, small? I know, stupid questions.
Also, have you tried this in a bread machine?
Thanks so much for the recipe and please pardon my “non baker” questions…LOL
You have the ingredients set to scale down to 1/3 somehow. You can’t do that on this site. (You can scale up, but not down – look on the right at the top of the ingredients list). Are you using a this recipe in a recipe box app like Paprika? If so, check to make sure you don’t have it set to scale down. This recipe doesn not call for 0.33 eggs and I’ve never come across a recipe that does. Somehow you are scaling it down to 1/3 of the normal recipe.
What is your view on lupin flour, or other lupin product, please ??
Hi! I’m intolerant to flax seed! Is there any substitute to this? Thank you!
Hello! Is the ginger an essential ingredient? Can it be omitted or replaced? I am curious about why it’s needed. Thanks so much!
Definitely not essential Heather, but a little bit of ginger is generally used to help boost the yeast so your bread rises nicely 🙂
I have been using lupin flour in a lupin flour (keto) bread recipe. It’s excellent. Read up on lupin and or green banana flour, they both have a lot of health benefits.
Trying 1/4 of the almond flour being substituted with lupin per another keto person who did this with a different bread recipe and loved it. Hoping the non eggy works. Not a big fan of the scorched egg tastes in some other breads.
I promise this one isn’t eggy at all! I’ve also tested this bread with lupin (subbing partly for the almond), and while the bread definitely does come out fluffier and lighter… you will have a distinct taste. I personally didn’t mind it (even liked it!), but a couple friends were a bit ‘weirded out’ as it was strange to them. xo!
Hi Paola. It is my firsy time to bake and I will be trying this tomorrow.
Just a couple of question though, in which oven rack should I position my pan, top, middle or bottom? How long does is take to put the foil dome? Lastly, can I use Instant yeast instead of Active yeast?
Thank you and looking forward to trying your recipes as they look amazing!
I would like to know if anyone has tried to making stuffing from this bread?
Yes, I have made stuffing with this bread. I subbed Paola’s keto bread for wheat bread in My grandmother’s stuffing recipe. It was fantastic. I served it to my parents without mentioning it was keto bread and they never noticed the difference.
I have a question about whey protein. Some recipes call for concentrate and others call for isolate. What is the difference when baking keto recipes between the two and are they interchangeable?
Also, do you have any plans on creating a regular keto cookbook? I prefer hard copy over ebooks. Thank you
What can you sub for the whey protein isolate. I know it’s very bad for you so don’t want to use it.
Overall, the processing steps used in the production of whey isolate result in higher protein content and lower fat and carbohydrate content per serving, than there are in whey Concentrate.
What can I use instead of protein powder in your yeast bread?
You can’t. If you read the recipe notes prior to the actual recipe, it’s an absolute must, and you have to add it.
hello!!! looks amazing!! and i have a cuestion ..can i replace the wey protein for
milk powder!!! “???
thank you!
No. Read the recipe notes. Protein isolate is an absolute must, and milk powder is a different product altogether.
Wow, this looks amazing! Do you have any idea on how to make this a vegan bread?
This is a terrific recipe! It’s so good I served it for Christmas Eve dinner along with a beautiful soup. I can’t believe how long I struggled with the recipe given how easy and foolproof I find it now. In the hopes of helping anyone else who is struggling, what it came down fo for me was water and water alone. I simply wasn’t using enough for my climate, ingredients, measuring tools, scale… who knows. As soon as I gave myself permission to play with the water I was baking gorgeous bread. You don’t want to firehose the recipe with water, but think about getting the dough loose enough that it’s actually able to stretch and move when the yeast starts doing its thing! Given how convoluted my compensating for failures got with this recipe, it’s truly a head slapping realization that all I needed was to be a little more generous with water! Start with 2-3 tablespoons more and increase as needed. I do it by feel now. I just know. But I was so terrified to experiment in the beginning. I did go too far and that resulted in another hilarious failed attempt, but once I got it right and realized the consistency my dough needed to be it was smooth sailing. Best of luck everyone! And thank you Paola for changing my whole family’s life with your wonderful recipes.
Thank you for this valuable tip, Juliet. I haven’t tried this recipe yet; and your guidance will help with its success.
So sorry !! Juliet, not Julia 🙂
Can this be made in a bread machine
I have the same question..:did you find out anything? Thanks in advance for reply!!
This is the best keto bread I ever tried! I tried a lot of bread recipes even the ones with Vital Wheat Gluten and this recipe wins in taste, crust, and texture! Love it! I’ve been reading your blog since we started doing keto at home and I’m so amazed at how you came up with your brilliant recipes. I like how you put the weight measurements because I get confused with how almond flour is measured. I use superfine almond flour and sometimes when I follow recipes, it becomes too thick. So the measurement helps a lot.
Do you have to use the whey powder? I’ve read the whey can cause inflammation and I’d prefer not to use it. Is there an alternative or can you leave it out? Thanks!