Keto Bread with Yeast: Coconut Flour Keto Bread (Delicious!)
Developing a keto bread recipe was quite a challenge. Texture, flavor, rise, moisture-- these were just a few things I had to get "just right". This recipe is the result of dozens of trials. I'll tell you more about that later!
If you're looking for a keto bread that tastes great and works well for sandwiches, french toast or just to toast with liberal amount of fresh organic butter--this is a great recipe to use.
72% Fat 6% Carb 11% Protein
How To Make Coconut Flour Keto Bread
When I set out to make the perfect keto bread, I had no idea what was in store for me. For 15 years, I had been baking breads using traditional flours. Jump to Recipe
Yet, baking keto bread was a whole different ball-game.
I started by searching the web “How to make keto bread”. I picked a few different “well-rated” keto bread recipes and started baking.
Results from these recipes were very “wet” and had an “off” flavor. Many of them contained psyllium husk powder to which I grew a quick aversion to. I did not like the flavor that the psyllium husk gave to the keto bread.
My results….. the end product that came out of the oven resembled bread in appearance but not in taste or texture. I didn't see a point to even bothering with keto bread if this was the result.
I wanted something that would make a great keto sandwich bread. I also wanted an easy recipe that anyone (including my husband) could make!
As I talked to friends and clients, they shared horror stories of their keto bread attempts. Most told me they had given up on ever eating a good tasting keto bread. But… wouldn't it be nice to have a grilled cheese sandwich again? Or some french toast? All keto friendly of course!
I relish an “impossible” baking challenge. Experimenting in the kitchen is one of my favorite things to do. (My husband and kids also love it because they get to do a lot of sampling!). I was (and am) determined to figure out how to make keto bread that is both easy and delicious.
Can I Substitute ________ ?
Almond Flour vs. Coconut Flour
Providing Structure To Keto Bread
I used Acacia Fiber to give the bread more structure without imparting the nasty flavor from ground psyllium husks. I also used ground Flax and xanthan gum to give the bread texture. The flax also imparts just a touch of a “wheat” flavor to the finished product. Omitting the flax results in less of a ‘rise' but still yields a delicious loaf of bread.
Weigh Your Ingredients (Especially Flours)
I STRONGLY recommend weighing your coconut flour and not relying on a measuring cup. Why? These ingredients aren't cheap and it is incredibly easy to get an incorrect measurement. Incorrect measurements will give you inconsistent results.
Weighing is easy and gives you a reliable finished keto bread. (Even better–less dishes because you put your mixing bowl on the scale, reset it and put your ingredients directly in the bowl!)
If you go on Amazon and look at kitchen scales, it's easy to get overwhelmed. I have two kitchen scales. The first one I purchased is an older version of this Pronto Digital Scale.
I eventually upgraded to this Kitchen Scale by My Weigh because I wanted a larger base to weigh on and I just love the cover on it which prevents me from constantly having to try and dig flour out of the display of the smaller one. I now use my original purchase for traveling!
Seriously? Yeast in Keto Bread?
How I “discovered” Yeast = A great rise with Keto Bread
After multiple keto bread failures, I spent a month diving into learning the science of keto baking. I ordered a diverse range of keto ingredients to try in my version of keto bread. I made many keto bread recipes but struggled to find the perfect combination. This was turning out to be a bigger challenge than I had imagined. I had the texture right but the bread tasted ‘sweet' as a result of the almond and coconut flours.
Then, one day as I was chattering at my husband about baking the perfect keto bread… I said “I'd use yeast in a traditional bread” and he said “How come you can't use yeast in keto bread? Is yeast not keto?”. HMMMMMMMM
I hadn't thought about using yeast in a keto bread. Yeast reacts with gluten–and I didn't think it would work in a non-gluten bread.
Is it ok to use Yeast in Keto Bread?
As I dug into the facts, I came across a blog post by Dr. William Davis. Dr. Davis is the author of Wheat Belly and my earliest exposure to a grain-free diet. We heard him speak at a Young Living conference in Utah! He indicated that we could, in fact, eat yeast. He goes on to say that some can tolerate it and other's can't. Here's a link to his article.
So– the next stage in my bread experiment began…
I had a lot of questions. Such as… “How do I even use yeast in a keto bread? Will yeast work with nut flours?” “Do I proof the yeast?” “Will this even work?”
How To Use Yeast in Keto Bread
There's not a lot of good information about using Yeast in a grain-free bread. I started with using “Instant” or “Rapid Rise” yeast.
I proofed the yeast (fed it with sugar) before pouring it into my recipe.
My research had explained that the yeast would eat the sugar. The sugar is what “feeds” and activates it without the gluten found in wheat flour.
I experimented with rise time for the dough. In the end, I discovered the best rise happened by proofing the keto bread dough.
To do this, you place the dough in a warm (200 degree) oven for 10 minutes. Then, remove it from the oven and cover it in a warm spot in your kitchen. (I used my microwave because it's a warm environment above my oven.
Any warm environment would work to continue the rising time of the yeast). Finally, we bake the bread in a preheated 350 degree oven for 30 minutes.
Coconut Flour Keto Bread with Yeast
When you remove the dough from the oven, cover it and place it in a warm spot in your kitchen. Our microwave is above our oven, so I place it in there so that it continues to rise. It's important to keep it warm, otherwise, you'll end up with a result that falls in the middle.Fresh yeast is also important. Use instant yeast (rapid rise) and make sure you feed it with the sugar. The yeast will eat the sugar, so don't worry about adding any carbs to the end result. You can also use honey in place of sugar.
- Preheat your oven to 100 degrees. (This is your "bread proof" setting if you have one)
- In a small bowl or glass measuring cup, combine: 1/2 c warm water (75-80 degrees),1 packet instant yeast, 1 tsp sugar (the yeast eats the sugar so the resulting sugar content is negligible)
- Let sit for 5 minutes. It should be foamy.
- Meanwhile, in your mixer bowl. Combine: 6 eggs (room temp) and 1/2 c olive oil. With a flat or regular beater, blend until combined.
- Now add the foamy yeast to the egg & coconut flour mixture and beat for one minute.
- Let rest for one minute. Beat for one minute. Repeat 3 times.(This allows the yeast to incorporate into the dough)
- Place in a 100 degree oven for 10 minutes to "proof"
- Remove pan from oven and leave covered in a warm place in your kitchen. Set your oven to 350 degrees. Let bread dough sit covered on the counter for 20 minutes while your oven preheats. Your bread should continue to "rise" and grow in size as the yeast performs it's magic.
- Bake for 30 minutes.
- Remove from the oven and set on a cooling rack. Allow bread to cool completely (about 2 hours) before removing from the pan and slicing.
- Store on the counter for 2-3 days or slice and keep in the freezer for a few weeks.
Things Used in Keto Bread with Yeast: Coconut Flour Keto Bread
- Coconut Flour
- Instant Yeast
- Acacia Fiber
You can also use ground psyllium husk powder, which lends a wheaty flavor to the bread. Make sure to get the ground psyllium husk powder and not the coarse stuff. The coarse stuff doesn't work well at all!
- Xanthan Gum
- Ground Flax
- Pyrex Glass Bread Pans
- Electric Kettle by Hamilton Beach
And for those of you who asked– the knife in the picture is this one by Cutco.
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How To Make Keto Bread with Yeast: Coconut Flour Keto Bread
This recipe turns out a beautiful keto bread that can be used for sandwiches, french toast or plain old toast with liberal amount of fresh organic butter. Yum.
Preheat your oven to 100 degrees.
In a small bowl or glass measuring cup, combine:
- 1/2 c warm water (75-80 degrees)
- 1 packet instant yeast
- 1 tsp sugar
*the yeast eats the sugar so the resulting sugar content is negligible
Let sit for 5 minutes. It should be foamy.
Meanwhile, in your mixer bowl. Combine:
- 6 eggs (room temp)
- 1/2 c olive oil
With a flat or regular beater, blend until combined.
Blend until combined.
Then, add the foamy yeast to egg/flour mixture and beat for one minute.
Let rest for one minute. Beat for one minute.
Repeat 3 times.
Place in a 100 degree oven for 10 minutes to “proof”
Remove pan from oven and leave covered in a warm place in your kitchen. Set your oven to 350 degrees. Let bread dough sit covered on the counter for 20 minutes while your oven preheats. Your bread should continue to “rise” and grow in size as the yeast performs it's magic.
Bake for 30 minutes.
Remove from the oven and set on a cooling rack. Allow bread to cool completely (about 2 hours) before removing from the pan and slicing.
Store on the counter for 2-3 days or slice and keep in the freezer for a few weeks.
Note: You can omit the ground flax if you wish. Expect less of a rise and a little sweeter flavor to the finished keto bread. This bread turns out much less sweet than the quick bread version!
Tara is a Certified Holistic Health Coach who specializes in whole body health & wellness through holistic principles. Her passion is creating low-carb, grain-free, keto-friendly recipes and helping others learn the whole-body benefits of a ketogenic lifestyle.
When she isn't creating recipes in the kitchen, you can find her hanging with her kids, immersed in a good book, traveling with her husband, attending various educational conferences or just relaxing with her four cats!