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This is a NEW and IMPROVED recipe of the keto bread I’ve made in the past. The ingredient list has doubled, but the results are amazing!
So what makes this recipe so much better? It’s all in the yeast!
I never considered baking a keto bread recipe with yeast before because almond flour does not contain gluten and does not rise the same as a wheat-based dough.
But then I discovered that yeast has more than volume to offer! It is actually an essential part of what makes bread taste like bread!
About 2 months ago, I began playing around with my previous bread recipe. It was one of the very first recipes on this blog, so it was definitely due for an upgrade. But adding yeast is only part of the new equation.
Wanting the bread to be as soft and fluffy as possible, I began adding ingredients that I knew worked well for other recipes. Instead of just baking powder, I chose a mix of both baking powder and baking soda.
I don’t know the chemistry behind why they work better together than alone, but they do.
I also added in a little apple cider vinegar and swerve sweetener which acts as small flavor enhancers for this recipe. The difference is subtle enough that you don’t taste those individual ingredients but bold enough to change the flavor of the bread.
Kitchen Equipment for Keto Yeast Bread
8″ x 4″ Bread Loaf Pan – you can use a 9″ x 5″ pan, but the bread load won’t be as tall.
Specialty Ingredients for Keto Yeast Bread
This is not all the ingredients for the bread, but the specific specialty ingredients you may or may not have on hand.
Almond Flour – You cannot substitute coconut flour because it’s a 4:1 ratio and coconut flour requires a lot more liquid.
Xanthan Gum – This is a thickening agent and binder.
Avocado Oil – You can substitute melted butter, but the texture of the bread will not be as soft.
Swerve Sweetener – This is a flavor enhancer, but it will not proof the yeast like regular sugar.
How to make Keto Yeast Bread
This recipe is ridiculously easy!
First, add yeast to warm water and stir vigorously with a fork to prevent clumping, and set it to the side.
Next, whisk together almond flour, xanthan, swerve, baking powder, baking soda, and salt in a large bowl.
Then, add eggs, apple cider vinegar, and avocado oil to the dry ingredients and beat with an electric mixer until well combined.
Finally, pour the yeast in the warm water into the bowl and continue beating for about 1 minute (extra beating adds air bubbles).
Scoop the keto yeast bread dough into an 8″ x 4″ bread pan, and bake at 350 degrees F for 1 hour.
The top of the bread will get very dark and it will look done long before the hour is up, but the inside of the bread needs the full hour.
Once it’s finished baking, remove from the oven and let it cool in the bread pan for about 30 minutes. Then, transfer the bread to a cooling rack for an additional hour before slicing.
This bread holds up great in the refrigerator for up to 1 week in a sealed container or ziplock bag. Any bread that will not be eaten within the week can be frozen for up to 3 months.
Other Recipes You Might Enjoy
- Preheat the over to 350 degrees F.
- Add yeast to warm water and stir vigorously with a fork to prevent clumping. set aside
- Whisk together almond flour, xanthan, swerve, baking powder, baking soda, and salt in a large bowl.
- Add eggs, apple cider vinegar, and avocado oil to dry ingredients and beat with an electric mixer until well combined.
- Add the yeast with warm water, and continue beating for about 1 minute (extra beating adds air bubbles)
- Spoon the dough into an 8"x4" bread pan and bake for 1 hour.
- Remove from oven and allow to cool for 30 minutes before transferring to a cooling rack.
- Once cooled to room temperature, slice the bread and store in an airtight container in the refrigerator for up to 1 week, or the freezer for up to 3 months.
Nutrition Information:Yield: 18 Serving Size: 1
Amount Per Serving: Calories: 118Total Fat: 10gSaturated Fat: 1gTrans Fat: 0gUnsaturated Fat: 9gCholesterol: 41mgSodium: 143mgCarbohydrates: 4gFiber: 2gSugar: 1gProtein: 4g