Coconut Flour Keto Bread
Grain-Free, Dairy-Free, Low-Carb, Keto Bread
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. More on that later…
Keep reading for important tips so your keto bread turns out well. This is not a flexible recipe and requires close attention to detail. But, don't let that hold you back. It's 100% worth the effort to take a bite of this delectable low carb bread.
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.
The Burning Question…
How Do You Make Healthy and Delicious 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.
Yet, baking keto bread was a whole different ball-game.
The process started with research…
After looking at more than twenty-five different keto bread recipes I started to get a feel for what worked and what might not work. I read through hundreds of comments with feedback on these recipes. Then, I picked a few different “well-rated” keto bread recipes and started baking.
Trial After Trial Fell Flat
If you've ever done this… tried different keto bread recipes out on the internet of things…you may share in my frustrations.
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.
The pictures looked great on the website, but the taste in my mouth was “meh'…
I discovered that I really did not like the flavor that the psyllium husk gave to keto bread.
In fact… the recipe I made with psyllium husk came out of the oven resembled bread in appearance but not in taste or texture.
For a moment, I wondered if this was even possible. I mean…I didn't see a point to even bothering with keto bread if this was the result.
Is it Possible?
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 determined to figure out how to make keto bread that is both easy and delicious.
IMPORTANT Things To Know Before You Begin…
There are some critical things you need to know before jumping in…
Before you jump to the recipe, there are some critical things you need to know in order to make your Keto Bread a success.
This is true across most of Keto Baking. Substitute at your own risk.
Omitting or changing an ingredient can lead to flat, inedible results.
However, I've given you a few tips and tricks in this section in case some of the ingredients aren't available.
Almond Flour vs. Coconut Flour
Finally, I switched to an 100% coconut flour version with great results.
Providing Structure to Keto Bread
Acacia Powder or Psyllium Husk
Additionally, I 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 Flours
It's actually easier to weigh than measure!
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.
Actually, the biggest benefit is having 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.
Eventually, I 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.
Seriously? Yeast in Keto Bread?
How Keto Bread with Yeast was discovered…
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.
You know, I made many keto bread recipes…struggling to find the perfect combination. This was turning out to be a bigger challenge than I had imagined. The texture was right but the bread tasted ‘sweet' as a result of the almond and coconut flours. It just didn't taste like bread to me…
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.
It turns out that it isn't an ingredient we avoid on a ketogenic diet, so I began experimentation. Maybe this would be the final piece of the puzzle I needed for a delicious keto bread recipe.
How To Use Yeast in Keto Bread
I found very little information about using yeast in a grain-free bread.
Therefore, I started with an experiment. Using “Instant” or “Rapid Rise” yeast worked well. Here's how you do it…
Step #1: Proof the Yeast with Sugar
First, we will proof the yeast with warm water and sugar. The warm water activates the yeast and the sugar feeds the yeast…
My research had explained that the yeast would eat the sugar.
The sugar is what “feeds” and activates the yeast without the gluten found in wheat flour.
You CAN NOT use a sugar substitute here. You could use honey if you want to completely avoid real sugar.
However, be assured that the final product does not contain sugar.
We are activating a living yeast by proofing it and feeding it sugar. The yeast digests the sugar and creates the rise you see in the bread. Without the sugar, it can't create the rise.
If you omit the sugar, you will end up with a flat, unappetizing breadish product. So, trust me…and go ahead and feed your yeast.
I mean… we feed our cats pieces of salmon and it doesn't come out the other side as pieces of salmon….. tee hee hee…
Step #2 Proof the Keto Bread Dough
I wanted a beautiful rise in the keto bread. With much trial and error, I discovered the best rise happened by proofing the keto bread dough.
To proof the keto bread dough, you simply place it in warm (100° F – 200° F 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 directly above my oven.
What if I don't have a oven that goes to that low of a temperature?
Any warm environment would. Think outside the box and see if you can figure out a creative way to create a warm proofing area for your keto bread with yeast.
Finally, we bake the keto bread in a preheated 350 degree oven for 30 minutes.
Ingredients for Coconut Flour Keto Bread With Yeast
- Coconut Flour
- Instant Yeast (Rapid Rise Yeast)
- Acacia Fiber or Psyllium Husk Powder (not the ground stuff)
- Xanthan Gum
- Ground Flax Seed
A few pieces of kitchen gadgetry that will help you out:
- Pyrex Glass Bread Pan
- Electric Kettle
- Stand Mixer by KitchenAid
- Cutco Bread Knife (You can find a used one for less $$!)
Tutorial Video: Keto Coconut Flour Bread with Yeast
Check out my YouTube channel “Tara's Keto Kitchen”!
I share new videos and recipes every week. Subscribe so you're notified by YouTube when the recipes post.
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)
- 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) 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)
- 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.
- 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.