Keto Bread Recipe With Yeast

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  • prep time

    prep time

    18 min

  • cook time

    cook time

    40 min

  • ready time

    ready time

    58 min

Keto Bread Recipe With Yeast

5 ratings

This easy Keto bread recipe is prepared with a rapid rise yeast to help give your low carb loaf the texture and consistency of a regular bread. This basic Keto bread recipe requires no proving or use of a bread maker. The batter is simply beaten together before being baked until risen and golden, giving you the perfect guilt free loaf.

Keto Bread with Yeast Ingredients

This simple Keto bread loaf is prepared with a dry ingredient base of coconut flour, xanthan gum, a little baking soda, rapid rise yeast, salt, and low carb sweetener. This is then combined with just a little acidity from lemon juice, melted butter and warm water. Beaten eggs are then added to the mixture to create volume and bind the bread.

Keto Bread Tips

This Keto bread recipe is prepared with coconut flour and cannot be substituted for almond flour as the texture and consistency would not be the same. We have prepared this as a simple, plain loaf - perfect toasted or slathered in your favorite Keto toppings. You may however add additional flavorings and seasonings to the bread if desired. Why not try adding cinnamon for a sweet breakfast loaf, or stir through seeds to create a wholesome seeded bread? Be sure to adjust your macros to account for any additions.

  • Net Carbs

    2.3 g

  • Fiber

    3.7 g

  • Total Carbs

    6.3 g

  • Protein

    5 g

  • Fats

    5 g

94 cals

Keto Bread Recipe With Yeast

#1 Low Carb & Keto Diet App Since 2010

Track macros, calories, and access top Keto recipes.

Download on the App Store
Get in on Google Play

Ingredients

  • Raw Egg

    Raw Egg

    7 medium

  • Rapid Rise Highly Active Yeast by Fleischmamn's

    Rapid Rise Highly Active Yeast by Fleischmamn's

    3 tsp

  • Coconut Flour

    Coconut Flour

    1 cup

  • Lemon Juice

    Lemon Juice

    1 teaspoon

  • Baking Soda

    Baking Soda

    1 teaspoon

  • Salt, Sea Salt

    Salt, Sea Salt

    1 teaspoon

  • 100% Pure Erythritol by Now

    100% Pure Erythritol by Now

    1 tsp

  • Breakfast Butter Melted by Country Buffet

    Breakfast Butter Melted by Country Buffet

    1 tablespoon

  • Xantham Gum Gluten Free by Hodgson Mill

    Xantham Gum Gluten Free by Hodgson Mill

    1 tsp

  • Warm Water

    Warm Water

    ½ cup

Recipe Steps

steps 6

58 min

  • Step 1

    Preheat the oven to 300 degrees Fahrenheit and line a loaf tin with baking parchment. Add the coconut flour, baking soda, xanthan gum, yeast, salt and erythritol to a large mixing bowl, stir together to combine.
    Step 1
  • Step 2

    Add the melted butter to the bowl along with the lemon juice and warm water. Beat together to combine. You should have a thick crumb as the mixture begins to bind.
    Step 2
  • Step 3

    Crack the eggs into a separate bowl. Whisk together for a few minutes. The eggs should be well beaten, fluffy and increased in volume.
    Step 3
  • Step 4

    Pour the beaten egg into the crumb mixture. Whisk together until well combined. You should have a thick yet smooth and pourable batter.
    Step 4
  • Step 5

    Spoon the batter into the prepared loaf tin. Smooth over the batter with a spatula so that the surface is even and level.
    Step 5
  • Step 6

    Transfer to the oven to bake for 35-40 minutes. The bread should be cooked through, firm and golden brown on top. Set aside to cool before slicing to serve.
    Step 6

Comments 9

  • AwesomeMacadamia173545

    AwesomeMacadamia173545 2 years ago

    This was not pourable as described in recipe. Does not taste great.

    • Donzie68

      Donzie68 2 years ago

      I made this with every ingredient as said its not like bread more like a cakey substance not awful but next time Im going to use carbalose flour.

      • IneffableAvocado889785

        IneffableAvocado889785 3 years ago

        This doesnt look very tasty, and the yeast should "proof" 30 minutes before it is added, and then bread batter should be covered and allowed to rise 40 minutes in a warm place I especially Hate almond flour flavor, but coconut isnt much better. I made a similar loaf and added 1 Tablespoon Flax Meal, 3 Tablespoons Pecan Flour, 2 teaspoons Swerve, 1/2 teaspoon salt. Much Tastier, but next time i will replace 1/3 of coconut or almond flour with PISTACHIO flour. And maybe i will mix in and top with seeds. Sunflower or poppy, etc.

        • PVP

          PVP 3 years ago

          Since it’s a yeast keto bread perhaps it needs time to rise.

          • IneffableAvocado889785

            IneffableAvocado889785 3 years ago

            That sounds like the one i make. I added pecan flour. Flax meal and sugar.... im going to add pistachio nut flour and seeds next time

          • IneffableAvocado889785

            IneffableAvocado889785 3 years ago

            I agree. I have made another yeast bread and prove the yeast first with Inulin sweetener for 10 minutes til it rises to top of cup. Then mix it in with the eggs. And after poured ☆ let the batter rise with a tea towel over it-

        • AliS

          AliS 4 years ago

          I followed the directions exactly as written and this bread turned out awful. The bread I got is short and dense in texture, not tall, light and fluffy as pictured. It taste bad too. What a waste of ingredients! This had five stars, so I thought it would be good. I’m only going to try recipes with written reviews from now on.

          • Keelidawn

            Keelidawn 3 years ago

            Yes, thank you for your review. I'll save my time and ingredients

          • Nura

            Nura 4 years ago

            Thank you for ur review i was about to try it 🙈