Ever since I released my keto bread mix, people have been asking me if they can use it to make keto bread with yeast. Well, now you can! Bread made with this mix is already totally delicious, but adding yeast just takes it over the top. Give this low carb keto yeast bread recipe a try, especially if you’ve been disappointed by dense keto breads. Not anymore!
If you’re a fan of yeast in baking, try it out in keto dinner rolls, soft pretzels, hot dog buns, and garlic cheese bread – they are all made with yeast and super fluffy.
My Wholesome Yum Keto Bread Mix makes this keto yeast bread recipe come together in such an easy way! And if you’ve written off keto bread as being dense, you’ve got to give this one a try. It’s my best yet. I spent months getting this mix just right, so that it’s light, fluffy
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TIP: Make sure the water is warm, not hot or cold. A good temperature range is 105-115 degrees. If you don’t have a thermometer, use the inside of your wrist to test. It should feel pleasantly warm, not cold or hot.
TIP: For a warm place, I recommend the oven with the light on and heat off. You could also try a sunny window sill, just make sure there is no draft.
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Yes, you can use yeast in keto bread. You just need something to activate it. In normal breads, that would be sugar, but I prefer to feed it with inulin powder instead.
However, if you follow a dirty keto diet and don’t mind trace amounts of sugar, you could substitute an equal amount of coconut sugar.
Yes, yeast is keto friendly. Where it gets confusing is that yeast needs something to “feed” on for it to become active. Typically we feed yeast with sugar, which the yeast “digests” but still makes us a bit nervous.
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Why is why once I found out that yeast can feed on inulin powder, I’ve never looked back. It’s a great way to add height and flavor to keto baked goods.
Yeast does not contain any carbs. But sugar and/or starches usually activate the yeast, which is probably why you associate it with carbs.
Even though the yeast “eats” the sugars, I actually found a keto option that works just as well as sugar – inulin powder!
Almond Flour Bread
Keto loaf bread with yeast is best after it’s completely cooled, or even the next day. Don’t cut into it until it’s completely cooled!
Yes, slice it and store in the freezer with parchment paper sheets in between slices (to prevent sticking). It’s good frozen for 2-3 months.
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© Copyright Maya Krampf for Wholesome Yum. Please DO NOT SCREENSHOT OR COPY/PASTE recipes to social media or websites. We'd LOVE for you to share a link with photo instead. 🙂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.
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We ate a lot of “trials” this week and they were all “good”. But I wanted share my “perfect” version and here it is.
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.
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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).
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.
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.
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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…
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.
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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.
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.
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.
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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.
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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.
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.
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.
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If there are dry spots still in the bottom of the bowl pick them up with the dough when you start the kneading process.
Do not “over knead”. It will get rubbery. Forget what you know about regular bread baking and the ten minute kneading rule.
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.
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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.
Keto Yeast Bread
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.
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.
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.
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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.
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.
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.
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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
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