keto coconut bread with yeast 2

Keto Bread with Yeast

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”.

two slices of keto bread with two pats of creamy butter on a plate

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.


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.

The Burning Question…

How Do You Make Healthy and Delicious Keto Bread?

keto coconut bread with yeast sliced on a plate

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.

I had already had plenty of experience using coconut flour and almond flour during the creation phase of my Keto Brownies.

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.

Coconut Flour Keto Bread with yeast baked in a glass bread pan
Make keto coconut flour bread with yeast!

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…

coconut flour and ingredients ready to make keto yeast bread

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.

Substitutions do not work well in this keto bread recipe.


In fact…

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

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.

Finally, I switched to an 100% coconut flour version with great results.

Coconut flour does absorb moisture and requires more eggs than if I was making a bread with almond flour.

Furthermore, coconut flour is healthier than almond flour. It's lighter and less calorie dense which is something I embraced in this keto bread recipe.

Providing Structure to Keto Bread

Acacia Powder or Psyllium Husk

I used Acacia Fiber to give the bread more structure without imparting the flavor that I don't care for from ground psyllium husks.

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.

keto coconut flour bread with yeast batter being spread in the bread pan
Spreading The Batter in the pan to bake keto bread with yeast
coconut flour bread on a cutting board, sliced
Keto Coconut Flour Bread Ready To Enjoy

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.

keto coconut bread on a plate with 2 pats of butter

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…

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

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.

Coconut Flour Keto Bread with yeast ready to bake
This is a photo of the low carb coconut flour bread batter ready to go into the 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.

Keto Coconut Flour Bread With Yeast Ingredients
A picture of the ingredients for low carb coconut flour bread with yeast

Ingredients for Coconut Flour Keto Bread With Yeast

A few pieces of kitchen gadgetry that will help you out:

Tutorial Video: Keto Coconut Flour Bread with Yeast

Subscribe to my YouTube Channel: Tara's Keto Kitchen

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.

keto coconut bread with yeast 2

Coconut Flour Keto Bread with Yeast

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.
4.24 from 39 votes
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Course: Keto, Main Course
Cuisine: American, Keto
Prep Time: 40 minutes
Cook Time: 30 minutes
Total Time: 1 hour 10 minutes
Servings: 20 slices
Author: Tara Wright



  • 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 yeast1 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.
  • Add: 1 Tbs Acacia Fiber,1 tsp xanthan gum, 2 Tbs Ground Flax, 1/2 tsp salt, 3/4 cup coconut flour (108 g) and 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.


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!


Calories: 94kcal | Carbohydrates: 3g | Protein: 2g | Fat: 7g | Saturated Fat: 1g | Cholesterol: 49mg | Sodium: 33mg | Potassium: 26mg | Fiber: 2g | Vitamin A: 1.4% | Calcium: 1% | Iron: 2.5%

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  1. I had an issue when I tried to make bread the first time. It had a cornbread texture and consistency, although I used four eggs, coconut and almond flour mixture, butter, olive oil, etc. I just didn’t have the yeast on hand. I want to make sure of a strategy before I attempt this recipe that I don’t get the same results.l want loaf of bread consistency.

    Also can I substitute ground chia seeds for flax seeds?

  2. The text says proof at 200 degrees but the recipe says 100. Big difference so need to be sure which is correct.
    I am guessing 100?

  3. Still wondering if anyone has used a bread maker? It does the first rise (proofing) for you at the optimal temperature. I still have my bread maker from my pre-keto days, and since I can’t seem to give it away (nobody wants it), I may as well try to make a good, yeasty keto bread. I’ve been making psyllium husk bread, too, but I can no longer stand the stuff. I hate the “gritty” texture the psyllium adds to doughs.

    1. I’m interested in the same – whether anyone has used a bread machine, and if so, were there any alterations to preparation, measurements or time?

  4. I wonder, instead of making a loaf, I could separate it and make rolls? Any suggestions?

    1. Author

      Yes, I think so. I would suggest using some kind of mold…either a hamburger bun mold because I think the batter would spread too think otherwise. I would love to hear how your experiment turns out!

  5. I was making a n almond flour bread and I liked it but at times it was a bit eggy, so when I saw this reciepe, I gave it a try. I followed your instructions to the letter and instead of one large loaf I used two mini pans, and only baked them 22 minutes. They turned out great, they did not deflate and the kitchen had a slight air of fresh bread to it. So much so, my husband came to investigate, and even though I told him the bread was, as he puts it “my keto crap” he wanted to try it and I got the best complement (or rather you got the complement) of “If all your keto crap tasted like that, I’d eat it all the time” So there you go, a ringing endorsement from a confirmed keto hater…I found my new bread and need say nothing more.

    1. Author

      This is wonderful to hear! Thank you so much for commenting 🙂 You’ll have to try my keto cupcakes next–the chocolate are my favorite 🙂

  6. I made this recipe and experienced the falling after baking. Also, the bottom was quite dense, and later it became very sticky to the touch. I did some research and found that ground psyllium husk and ground flax seed can be substituted for the gluten in recipes, which is what the xanthan gum is supposed to do. I think there are too many gluten substitutes in the recipe. So my on next attempt, I left out the xanthan gum, and the resulting loaf was much better in texture, did not fall, and was not sticky. I’m finding xanthan gum tricky to work with, and so far I haven’t liked the results I get from using it.

    Now, I have a question about yeast: Can regular yeast be used? If the answer is yes, how should it be handled?

  7. What an awesome recipe Tara. The only confusion is about the proofing temperature (100 or 200 C?) because many sources on the net warn about killing yeast at temperatures above 32 C or thereabouts. Any perspective?

  8. Looking at the results it looks like you use the ground psyllium or Acacida for flavor. Can they be omitted?

    1. Author

      It’s actually more for stabilization. You could try omitting them but could see the bread not stay as high of a rise.

  9. I made this today and followed the directions exactly, even weighed the ingredients. I used psyllium husks, I don’t mind the flavor and I didn’t have any of the other fiber. It rose beautifully then fell in the middle shortly after coming out of the oven. I’m very sad. I live in Alberta, Canada

    I haven’t tasted it yet as it’s still cooling, hoping it tastes ok

    1. Author

      It could be a few different things. I’m finding that leaving it in the oven and preheating the oven with it still in there works best.

    2. Donna, sometimes when you let the dough “over rise” during proofing, the dough loses the ability to stay a bit more solid, thus the “collapsing” effect. Watch the dough rise during proofing and bake before the dough literally doubles in size. There will still be some flattening but not too much. Baking with non-grain flours Has that disadvantage.

  10. Hi Tara. Can you please advise temperature settings for australia. Thanks.

  11. Hi, I made this twice today, both times it came out of the oven nice and high and I was so excited for it to cool so I could have some, as I was marveling at the beauty of it all of a sudden it just sunk or should I say defleated. The expense to make this two times is crazy only to toss it in the garbage. Sad in Minnesota.

    1. Author

      Hi Kay–thanks for commenting. I’d like to see if I can help you figure out what happened.
      A few questions– Did you make any substitutions? You added the sugar to the yeast?
      Any details you can provide will help with troubleshooting.
      Thanks again Kay. I appreciate your comment.

  12. I understand the principle of yeast consuming the sugar and releasing carbon dioxide, but do you have a source regarding amount of residual sugar after proofing? I can only find bakers claiming this without actually sourcing their remark. Thank you!

  13. Is it possible to make this bread vegan? Can “flax eggs” be substituted for the eggs?

  14. This post has two different temperatures for the “proof”. In the text of the blog you say 200 degrees, but the printable recipe says 100 degrees

  15. 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 🙂

  16. 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 🙂

  17. 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. 🙂

  18. 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 🙂

  19. 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?

  20. 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…

  21. 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…

  22. 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 🙂

    2. Darlene try using the NOW brand psyllium powder. This brand seems to come out lighter in color. However, the purple coloration doesn’t seem to take away from the taste and aesthetics. IMHO

    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?

  23. 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 🙂

  24. 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 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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