This easy Keto Yeast Bread recipe is light, airy, and soft. It also toasts incredibly well! Most importantly, it has the perfect texture and taste of bread. And the best part of all is that no eggs are necessary to make it. So it's definitely not an eggy keto bread recipe like so many recipes are. Plus, you can make it in just 5 minutes.
So, I've been thinking about making a Keto Yeast Bread Recipe on the blog for a while now. There's just something about the tanginess of yeast bread that I love.
But, I just couldn't decide if I wanted to make a whole loaf of yeast bread or just a quick and easy 5-minute bread recipe.
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And that's probably not a surprise because you guys know I love single-serve instant gratification kinds of recipes. Especially when those quicker versions turn out like the real thing....cough, cough, this yeast bread.
By the way, I put together a list of the best keto bread options you can buy in the store. So, if you're not up for making keto bread from scratch, give one of those a shot.
Also, if you don't have protein powder I have a 90 second keto bread recipe that doesn't require it. Give that recipe a look, it's super easy to make.
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At-least that's how long it takes in my 1100Watt microwave. But it's important to consider that all microwaves have different Wattages, so cook-times may vary in yours.
The main thing you're looking for is a firm top to the bread when you press down on it. If it feels exceptionally soft, just cook it in 15-second intervals until it firms up.
It will be incredibly fragile - and hot - when it first comes out of the microwave. However, as it cools, it will continue cooking, and it will be much easier to slice as well.
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And then again, when you remove it from the oven let your keto yeast bread cool down before you try to slice it.
I don't even like to slice the bread when it's warm. The cooler you let it get, the easier it will be to slice.
My two favorites are sunflower seed flour and walnut flour. Mostly because you can substitute these with almond flour on a 1:1 basis.
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Coconut flour, on the other hand, should NEVER be substituted for almond flour. It's FAR more absorbent than almond flour, and you can't substitute it 1:1. So, don't make that rookie mistake!
By the way, since you'll most likely have some almond flour left-over after making this recipe, you can put it to good use by making my almond flour zucchini bread recipe next.
If you don't have Swerve on hand, you can always use Granulated Lakanto's Monk Fruit since you can substitute it 1:1. But, if you do use the Lakanto's sweetener I'd recommend blending it into a fine powder just so it dissolves easier.
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And yes, I know Lakanto sells a confectioners blend, but I don't recommend using it...It's twice as sweet as Swerve so you can't substitute it 1:1.
By the way, I don't recommend using Stevia either. Stevia is 600 times sweeter than sugar, so the bread will be too sweet if you use it.
I've tried replacing it with more almond flour, and I've tried replacing it with unflavored collagen. And both attempts were absolute failures.
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In fact, I don't even recommend using a different protein powder than the one I used - which was Isopure's Unflavored Whey Protein Powder. Different brands of protein powders have different consistencies, and this can alter how your yeast bread turns out.
A Keto Yeast Bread Recipe made in less than 5 minutes! This is THE BEST, easy to make, low carb yeast bread for the ketogenic diet. It's got the perfect chewiness to it, a delicious tanginess from the yeast, and it toasts incredibly well. Plus each slice of bread has just 1.5g NET CARBS!
***My microwave is 1100Watts and 2:30-3:00 is always about the right amount of time. Cook-times may vary depending on the Wattage of your microwave.
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If you decide to bake the bread in the oven make sure to USE PARCHMENT PAPER. The bread can stick to the glass dish, and be a pain to get out, and the paper will ensure you can get it out of the dish as easy as possible.
Keywords: keto yeast bread, keto bread, keto yeast bread recipe, easy keto bread, best keto bread, how to make keto bread, how to make low carb bread, low carb yeast bread, low carb yeast bread recipeA keto bread recipe that's reminiscent of a loaf of Italian white bread. That said, this keto bread has a wonderful pull-apart crust and also a soft, airy, white center. Plus, it's easy to make, and it has just 2.5g NET CARBS a slice!
And obviously that piqued my interest because those bagels are damn good, and making bread out of that recipe is just Einstein next level genius stuff.
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So, I asked her to send me some pictures of the loaf of bread she made, and let me tell you, I was INSPIRED!
However, the loaf of bread she made was on the smaller side. I wanted to make slices that were closer to the size of normal slices of bread. And, I also wanted my bread to taste like bread, and not a bagel.
Unfortunately, it wasn't as easy as just scaling up the bagel recipe. I had to change some of the ratios and add some ingredients as well. Mostly because, like I already alluded to, the recipe needed to taste more like bread, and less like a bagel.
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As you might have noticed, these are fat head-ish ingredients. And that's because we're going to be using a modified fat-head dough to make this keto white bread.
That said, the first thing you'll want to do is add the mozzarella cheese, and the cream cheese to a microwavable safe bowl, and start combining them. And to do that, you'll want to microwave the cheese in 30-40 second intervals, and then work them into one another with a spatula.
And it will probably take about 4ish rounds of microwaving and mixing to combine them into one another. So, just be patient.
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When that's taken care of, you'll want to add the egg and sour cream to the party, and then mix everything together with a spatula.
However, there's no way around it, you'll need to use your hands to work/knead the ingredients together into a ball of dough.
And again, you'll want to be patient when you're working the ingredients into a ball. The more you work the dough, the more absorbent it will become, and the easier it will be to incorporate the dry ingredients into it.
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However, once you get that ball of dough looking good, you'll want to line a bread pan with parchment paper and coat it with baking spray.
Now, this is a super important detail, so make sure you follow my advice. And that is to shape your dough into a loaf of bread before adding it to the pan.
You want the middle to be fat and the ends to be skinnier. This will ensure that as it cooks it will spread out, and you'll end up with a normal-ish looking sized slice of bread.
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If you use protein powder to make the bread - and I highly recommend using it - the bread will need to be cooked for a total of 80 minutes at 375 degrees F.
That said, I like to cook my bread for the first ten minutes uncovered, and then cover it with tin foil for the remaining cook time.
And the reason it needs to rest is so that the white part of the bread can set. If you cut into it hot, the consistency/texture of the center of it will be off.
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Almond flour is the main dry ingredient for this keto bread. And, honestly, it's the flour that I use most in keto baking.
That said, my favorite almond flour to use is this one by Kirkland's. I've been using this stuff for over a year now, and I honestly think it's the best almond flour you can buy. The price is reasonable, and each serving has just 2g NET CARBS!
Almond flour and coconut flour should never be substituted for one another on a 1:1 basis. Coconut flour is FAR TO ABSORBENT and will end up making the recipe incredibly dry.
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That said, making the bread this way is great, but the best way to make it is definitely using the protein powder.
I think the best way to store it is in a gallon-sized ziplock bag. And this just ensures that the bread won't go stale.
Set that bowl aside, and in an even larger - microwavable safe bowl - add the mozzarella cheese, and the cream cheese.
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Combinine them as best as you can and then microwave the cheese in 30-40 second intervals, working them together with a spatula after each one.
The more you work the dough, the more absorbent it will become, and the easier it will be to incorporate the dry ingredients into it.
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