Keto Yeast Bread (Perfect for Sandwiches!)

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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!

Related: Read the 8 keto comfort food swaps that could help you stay on track!

Keto Yeast Bread Vertical

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.

Related: Read the baking essentials to keep on hand in your keto kitchen.

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.

Large Mixing Bowl

Electric Hand Mixer

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.

Keto Yeast Bread Warm Water Activation

Next, whisk together almond flour, xanthan, swerve, baking powder, baking soda, and salt in a large bowl.

Keto Yeast Bread Dry Ingredients

Then, add eggs, apple cider vinegar, and avocado oil to the dry ingredients and beat with an electric mixer until well combined.

Keto Yeast Bread Add Wet Ingredients

Finally, pour the yeast in the warm water into the bowl and continue beating for about 1 minute (extra beating adds air bubbles).

Keto Yeast Bread Add Final Ingredient

Scoop the keto yeast bread dough into an 8″ x 4″ bread pan, and bake at 350 degrees F for 1 hour.

Keto Yeast Bread Ready To Bake

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.

Keto Yeast Bread Baked

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

Keto Dinner Rolls

Keto Pancakes

Keto Butter Crackers

Keto Cinnamon Rolls

Keto Hot Pockets

Keto Yeast Bread FEATURE

Keto Yeast Bread (Perfect for Sandwiches!)

Yield: 18
Prep Time: 10 minutes
Cook Time: 1 hour
Total Time: 1 hour 10 minutes

This keto yeast bread is the best keto bread recipe yet!! It can be used for sliced bread, hamburger buns, or hotdog buns!

Ingredients

Instructions

  1. Preheat the over to 350 degrees F.
  2. Add yeast to warm water and stir vigorously with a fork to prevent clumping. set aside
  3. Whisk together almond flour, xanthan, swerve, baking powder, baking soda, and salt in a large bowl.
  4. Add eggs, apple cider vinegar, and avocado oil to dry ingredients and beat with an electric mixer until well combined.
  5. Add the yeast with warm water, and continue beating for about 1 minute (extra beating adds air bubbles)
  6. Spoon the dough into an 8"x4" bread pan and bake for 1 hour.
  7. Remove from oven and allow to cool for 30 minutes before transferring to a cooling rack.
  8. 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

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30 Comments

  1. As a longtime yeast bread baker, I’m wondering why you just didn’t activate the yeast and let it rise once? I mean, you already used yeast AND sugar.

    But then I saw how high the bread got. It would be too much to have 3 rising agents.

    I might try making this as a yeast bread without the baking soda.

    1. Since almond flour is a gluten-free flour, it won’t rise as much as a wheat-based flour. However, I do find that the yeast and baking soda combo rises more than not using them. You could play around with using actual sugar in the yeast to activate it before adding it to the bread dough since the yeast will basically eat up all the sugar anyway. But it still won’t rise as much as using a gluten-flour.
      I always love to hear what my reader’s experiences are with different variations of my recipes, so please let me know how it goes!

  2. I tried this today. The bread came out of the oven beautifully rounded. As soon as I took it out and set it aside, it fell. Does that mean I did something wrong. I followed the recipe exactly and baked for 60 minutes.

    1. @Cathy Dean, yes I did. It collapsed the moment I took it out of the oven and set it on the counter.

    2. @Cathy Dean, Mind you…it was delicious so it didn’t matter too much that it fell. It was just so nice and rounded, I wanted to see it stay that way! LOL

    3. @Janice Howell, I heard that when you take the bread out of the oven you should lay it on its side until cool so that it won’t fall.

  3. It rose beautifully for keto bread, and burnt to a crisp. Is it really supposed to be one hour? Because at 1/2 hour, I put foil on top but the top was already burned. And the entire loaf was burned after 1 hour. It’s about 1/4 inch deep.

    1. Hey Ivy. Because of the yeast, the crust on mine always gets very dark, but it’s never burned. The top will look done before the inside is fully cooked at 1 hour.

  4. I made this today. Although it didn’t look as nice as yours did and as realistic as real bread, it tasted SOOO GOOD!!! It looks like corn bread but doesn’t taste like corn bread more like bread with butter on it. It’s not big enough for a sandwich it didn’t rise its more like the size of a Melba Toast but having said that, It’s really really good. Also I checked my blood sugar (I’m not a diabetic but I like to watch my carb intake because diabetes runs in my family ) and you know it DID NOT RAISE it at all and I ate 2 slices!! So this is DEFINITELY A KEEPER! Thank you for a yummy recipe Cathy.

  5. Hi Cathy, thanks for putting that wonderful bread recipe on the Internet! I’ve tried many in this is by far the best at least the best that doesn’t take a dozen eggs!

    Have you heard any feedback from trying this in a bread machine? Have you tried it yourself? If it’s too wet for a bread machine can I add a little extra flour? what kind?

    1. Thank you so much, Mary!!! So great to hear!! I have not tried this recipe in a bread machine, so I can’t say if it will work or not. However, please let me know if you try it 🙂

  6. Excellent recipe. I like the flavor and the texture is like genuine bread. Good for sandwiches and my first successful keto grilled cheese.

    I’ve tried a number of keto breads and this is the best by far. I’m going to experiment with muffins and bagels (with homemade Everything But the Bagel seasoning).

    I’m curious how long the bread keeps and if it freezes well?

    Thanks, Cathy!

    1. Thank you, Scott!!! I keep the bread in the refrigerator for up to a week, but it also freezes really well. I’ll batch cook several loaves of bread at a time and freeze them until I need them.

  7. I made it, using half seed flour and half almond flour. Works just as great. I noticed when forming the bread, it had almost a dough like texture. Has this ever been tried as a pie? What will happen if in substitute xantham gum with pysillium husk?

    1. Hey Aneeqah! You can definitely sub psyllium husk for xantham gum. It will change the texture and flavor a bit, but I’ve seen many recipes that use that. I don’t think this would work well as a pie crust, BUT you should check out the pie crust on my pumpkin pie recipe. It’s spectacular!

    1. So glad you enjoyed it!! Usually, people say I over-salt things, lol. I normally add more salt to my dough when making this recipe for myself too 😉

  8. Hello I made this loaf three times it never rose till the third time when I doubled the batch am I doing something wrong?

    1. Hey Merlin! Two questions…
      1. What size loaf pan are you using? I use an 8×4
      2. How long are you mixing it on high with the electric mixer? Try adding an additional minute on high to get in the air bubbles.

      It’s not going to rise like wheat bread, but it should rise a little.

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