keto bread with yeast how to bake with coconut flour

Keto Bread with Yeast: Coconut Flour Keto Bread (Delicious!)

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!

In the end, I turned to coconut flour because everything I attempted with almond flour turned out too wet. Yeast is another crucial ingredient to get a higher rise that doesn't cave in at the end. 

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.

keto bread with yeast

Macros

72% Fat 6% Carb 11% Protein


Cooking Methods for Keto Bread with Yeast: 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!

keto bread with yeast

The Texture Was Important To Me When Creating Keto Bread

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

My early attempts at keto bread used a mixture of almond flour and coconut flour.

I learned that almond flour doesn't absorb moisture like coconut flour does. I wondered if this was part of my “wet” problem with my previous breads.

In this version I used all coconut flour. Coconut flour does absorb moisture and requires more eggs than if I was making a bread with almond 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.

coconut flour ready to make keto coconut flour yeast bread

Can You Believe This Is ALL The Coconut Flour You Need?

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.

Warm Water pouring into a measuring cup with yeast for keto coconut flour yeast bread

We use warm water to help activate the yeast for Keto Bread with Yeast

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.

4.31 from 23 votes
keto bread with yeast
Coconut Flour Keto Bread with Yeast
Prep Time
40 mins
Cook Time
30 mins
Total Time
1 hr 10 mins
 

This coconut flour keto bread recipe turns out a beautiful keto bread that can be used for sandwiches, french toast or plain old toast with a liberal amount of fresh organic butter. Yum.

If you don't have a "Bread Proof" setting on your oven, preheat your oven until it gets to about 100 degrees and turn it off. Put the keto bread dough in there to warm up.

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.

Course: Keto, Main Course
Cuisine: American, Keto
Servings: 20 slices
Calories: 94 kcal
Author: Tara Wright
Ingredients
Instructions
  1. Preheat your oven to 100 degrees. (This is your "bread proof" setting if you have one)

  2. Grease a bread pan heavily around the bottom and sides with butter, ghee or refined coconut oil.
  3. In a small bowl or glass measuring cup, combine: 1/2 c warm water (75-80 degrees),1 packet instant yeast1 tsp sugar (the yeast eats the sugar so the resulting sugar content is negligible)

  4. Let sit for 5 minutes. It should be foamy.

  5. 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.
  6. Add: 1 Tbs Acacia Fiber,1 tsp xanthan gum2 Tbs Ground Flax, 1/2 tsp salt, 3/4 cup coconut flour (108 g) and blend until combined.
  7. Now add the foamy yeast to the egg & coconut flour mixture and beat for one minute.

  8. Let rest for one minute. Beat for one minute. Repeat 3 times.

    (This allows the yeast to incorporate into the dough)

  9. Pour the keto bread dough into a greased bread pan. Smaller bread pans will yield a taller loaf. Using a bigger bread pan gets you a loaf in different dimensions.
  10. Place in a 100 degree oven for 10 minutes to "proof"

  11. 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.
  12. Bake for 30 minutes.

  13. 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.

  14. Store on the counter for 2-3 days or slice and keep in the freezer for a few weeks.
Recipe Notes

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!

Nutrition Facts
Coconut Flour Keto Bread with Yeast
Amount Per Serving
Calories 94 Calories from Fat 63
% Daily Value*
Total Fat 7g 11%
Saturated Fat 1g 5%
Cholesterol 49mg 16%
Sodium 33mg 1%
Potassium 26mg 1%
Total Carbohydrates 3g 1%
Dietary Fiber 2g 8%
Protein 2g 4%
Vitamin A 1.4%
Calcium 1%
Iron 2.5%
* Percent Daily Values are based on a 2000 calorie diet.

Things Used in Keto Bread with Yeast: Coconut Flour Keto Bread



And for those of you who asked– the knife in the picture is this one by Cutco.

Note that the links in this blog are affiliate links when possible. An “affiliate link” is a way for me to earn money to help support my business. Affiliate links cost you nothing extra. They work like this: You choose to click on an affiliate link on my website and make a purchase. Depending on my relationship with that company you just purchased from–I earn either a small percentage or a fixed amount for “referring” you to the company.

I only refer you to products and brands that I have used in the past or are currently using and that I like the quality of. In some cases, products are discontinued and I find a substitution. This is usually only for kitchen gadgets but sometimes companies stop making ingredients too!

Thank you for considering using my affiliate links and helping me out 🙂

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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 200 degrees.

Coconut Flour Keto Bread with yeast ingredients

Grease a bread pan heavily around the bottom and sides with butter, ghee or refined coconut oil.

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

It takes a whopping six eggs to make keto coconut flour yeast bread

It takes six eggs to make keto coconut flour yeast bread

With a flat or regular beater, blend until combined.

Add:

Blend until combined.

Then, add the foamy yeast to egg/flour mixture and beat for one minute.

adding the yeast to the keto coconut flour bread batter

Add The Yeast To The Batter Slowly

Let rest for one minute. Beat for one minute.

Repeat 3 times.

Pour the keto bread doughCoconut Flour Keto Bread with yeast ready to bake into a greased bread pan. Smaller bread pans will yield a taller loaf. Using a bigger bread pan gets you a loaf in different dimensions.

Place in a 200 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.Coconut Flour Keto Bread with yeast baked

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!






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About the Author

Tara Wright, CHC, MBA

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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!

Comments

  1. Thanks for sharing this recipe Tara! It turned out awesome! I am so happy to have a slice of toast in the morning! 🙂

    1. Author

      Your welcome! I’m so glad you love it as much as we do 🙂

  2. Oooh I don’t know about the yeast reliably eating up all the sugar. It will eat some, but it’s a bit risky if you are using the Keto diet to fight cancer. Unless you take your bread to a lab to be tested for 0 sugar, I would avoid making this claim on your site. I was on a very strict no sugar diet for 2 years due to health problems in the 1990’s, and based on what I can recall from my research, the yeast may not eat up all of that sugar.

    1. Author

      Yes, I agree. There’s many variables. However, the small amount of sugar here shouldn’t be an issue for most people. If you’re on a very very strict diet as you mentioned, then due diligence is required on your part 🙂

  3. Yeast doesn’t “eat” gluten, as gluten is a protein. What the yeast primarily consumes is carbohydrates; this is why feeding it sugar will work as well, instead of wheat (this is also how wine production works, despite having almost no protein). I don’t follow Keto, but it is worth noting that for something to be Keto, it can contain gluten in small amounts to no ill effect, as gluten is protein. Gluten wouldn’t help the yeast much or make it rise any. What gluten will do to traditional bread is increase the elasticity, and after baking, contribute to the chewiness. These are also the two primary things that give traditional wheat breads their flavor: gluten and yeastiness. To mimic these in grain-free breads, we could in theory add them, though their chemical behavior would be altered with so few carbohydrates to interact with. I’ve been experimenting with the same and came across this blog while trying to see if others had reported any results. Ultimately I am trying to find a method of adding a yeasty flavor without having to succumb to feeding yeast any carbohydrates.

    To add to your repertoire of grain-free baking ideas… I have made successfully many varieties of muffins and cakes using a combination of oat fiber, egg white and konjac-yam flour (also sold as glucomannan powder). Konjac must be cooked well or it will be slimy, and requires Calcium Hydroxide (aka Pickling Lime) to alter the pH of the water prior to mixing. It is initially expensive but recipes only require a minute quantity. It works well to bind together the other ingredients. I’d share the recipe but have misplaced it when moving and it has been a while since I made them- however, they rise well, and can even be made in the microwave. Perhaps your creativity will find a whole new use for it.

    1. Author

      Correct– the yeast eats the sugar. Not gluten. In normal bread, yeast develops the gluten. Regardless, there’s no gluten in Keto. 🙂

  4. Hi Tara, I would really like to try this recipe (for the coconut bread) but have a question – you call for one packet of instant yeast, but the product you recommend looks like it is a 1 lb bag – not individual packets….confused as to how much yeast is in one packet so I know how much to use – thanks!

    1. Author

      2 1/4 tsp = 1 packet 🙂 Yes–I couldn’t find individual packets on Amazon to link to 🙂

  5. Hi I was wondering if you tried using a bread maker? I was wondering how that would do.

    1. Author

      I haven’t tried that!! That’s a really good idea. I would think you’d want to use one of the cycles that’s shorter (not as much rise time).
      Do you use a bread maker a lot?

  6. I look forward to trying this recipe… I saw a youtube video about adding yeast and figured i look into it more… hubby and i are starting our 4th week on keto, and i would like to find a keto bread…

  7. I am very interested in making this bread, I will follow the recipe and I hope this will come out right. I am new to keto and have made the rolls, they come out good for me, but I would like a grilled cheese sandwich too. Thank You. when I make the bread I;ll let you know…fingers crossed…

  8. Hello Tara I am interested in making this soon but will the psyillium husk powder turn this bread purple? I made rolls this week and they have this odd coloration which from what I can research isn’t abnormal (or is it?)

    1. Author

      Hi Darlene! Thanks for your comment. I haven’t had my bread turn purple 🙂

    1. Author

      Hi Julie, thanks for the comment. I have not tried using a sugar substitute to feed the yeast. I have used raw honey which worked great. I am not sure if a sugar substitute would work or not. Your comment really got me thinking. I did a little research and found this experiment with sugar and yeast. I think I’ll try it with a few sugar substitutes and see what happens! Which sugar substitute were you thinking of using?
      https://www.exploratorium.edu/cooking/bread/activity-yeast.html

  9. Hi there.

    If you used sugar with the recipe. How is this keto compliant? I’d like to try this recipe.

    Still searching for a good bread recipe that can give nice and moist fluffy breads like the gluten versions.

    1. Author

      The sugar in the recipe is to feed the yeast. The yeast will eat the sugar. Without any gluten, the yeast needs something to feed on in order for it to activate. Because the yeast digests the sugar, there won’t be any sugar in the end result 🙂

    1. Author

      Hi Lynette! I don’t know why this wouldn’t work. Give it a try and let me know how it turns out 🙂

  10. Just made this bread. Came out of the oven nice and high. I thought it was going to be great. However, after 10 minutes of cooling, it sunk. Tasted really bitter and not good at all. Threw it away. Sorry. I don’t know what I might have done wrong.

    1. Author

      I’m sorry to hear this. I’d like to help you figure out what went wrong. I understand how frustrating it is when your results aren’t what you hoped.
      Just a few questions– Did you substitute any of the ingredients for something else? If so, what?
      What part of the country do you live in? Higher altitude? (I’m in the Midwest).

    2. I followed the recipe exactly and had the same results as Sherri. Had to throw it away.

      1. Author

        I would love to chat with both of you one-on-one and see where the problem is. Did you add the sugar?
        Send me an email to tara@wholebodyliving.com and we can connect if you want to help me figure out what’s going on with your failed attempts.

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    1. Author

      You can use finely ground psyllium husks. It will give the finished product almost a wheaty/dirty flavor. The reason I don’t use it here is because I wanted something that didn’t add any flavor to the bread. I’d love to hear your results 🙂

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