Keto Bread With Yeast: Is It Possible?

Yes, you can make low-carb keto bread with yeast. However, the ingredients and preparation methods vary depending on the recipe. Some recipes require a bread machine, while others can be made by hand.

- Keto-friendly yeast bread made with almond flour, whey protein powder, and yeast.

- Keto yeast bread made with gluten-free and paleo-friendly ingredients like almond flour, flaxseed meal, and whey protein isolate.

- Low-carb bread made with gluten flour, oat fiber, and yeast.

- Keto-friendly yeast bread made with a bread machine and ingredients like vital wheat gluten, oat flour, and flax meal.

- Keto bread made with almond flour, eggs, and yeast.

How to make keto bread with yeast

Making keto bread with yeast is a great way to get a fluffy and airy texture. Here is a step-by-step guide on how to make keto bread with yeast:

Ingredients:

• Active dry yeast
• Inulin powder (or maple syrup, honey, or sugar)
• Keto bread mix (or almond flour, coconut flour, or sunflower seed flour)
• Butter (or coconut oil)
• Eggs
• Unsweetened almond milk (or any keto milk)
• Water

Method:

• Bloom the yeast: In a small bowl, mix the inulin and warm water. Then, stir in the yeast and set aside for 10-15 minutes until puffy. The water should be warm, not hot or cold (around 105-115°F).
• Cream the butter: Use a hand or stand mixer to beat the butter until it is pale and fluffy.
• Add eggs and milk: Use room-temperature eggs and milk, and beat until incorporated.
• Add the keto bread mix: Gradually beat in the keto bread mix.
• Proof the bread: Fold the yeast into the bread batter until it is uniform. Cover with plastic wrap and let the yeast proof in a warm place for about an hour.
• Bake the bread: Transfer the batter to a prepared loaf pan and bake until golden brown. The oven temperature and time will depend on the specific recipe and type of bread mix/flour used. For example, one recipe recommends baking at 350°F for 45-55 minutes, while another suggests 400°F for 20-40 minutes.
• Cool the bread: Allow the bread to cool completely before slicing.

Tips:

• It is important to use room-temperature ingredients, especially the eggs, as cold eggs may prevent the bread from rising properly.
• To ensure the best results, weigh your ingredients instead of measuring by volume.
• If you are baking at high altitude, you may need to increase the oven temperature by 25°F and decrease the baking time by a few minutes.
• For a warm place to proof the dough, you can use the oven with the light on and the heat off, or a sunny windowsill.
• To store the bread, keep it in an airtight container at room temperature for up to 4-5 days, or slice and freeze for up to 2-3 months.

The ingredients needed to make keto bread

Keto Bread with Yeast

• Dry yeast
• Sugar
• Warm water
• Olive oil
• Vital wheat gluten flour
• Oat flour
• Soy flour
• Flax meal
• Coarse unprocessed wheat bran
• Baking powder
• Salt

Keto Bread with Almond Flour

• Blanched almond flour
• Unflavored whey protein powder
• Confectioners Swerve
• RapidRise yeast
• Baking powder
• Hot water

Keto Bread with Egg Whites

• Almond flour
• Coconut flour
• Baking powder
• Butter
• Egg whites
• Sea salt
• Sweetener
• Xanthan gum
• Cream of tartar

How to make keto yeast bread in a bread machine

Making keto yeast bread in a bread machine is easy. Here is a step-by-step guide:

Ingredients:

• Dry yeast
• Sugar
• Warm water
• Olive oil
• Vital wheat gluten flour
• Oat flour
• Soy flour
• Flax meal
• Coarse unprocessed wheat bran
• Baking powder

Method:

• Proof the yeast by mixing it with sugar and warm water at the bottom of the bread machine loaf pan. If the yeast mixture bubbles, it is active and ready to use.
• Combine the oil, vital wheat gluten flour, oat flour, soy flour, flax meal, wheat bran, sweetener, baking powder, and salt in a medium bowl.
• Pour the dry mixture over the wet ingredients in the bread machine pan.
• Set the bread machine to the basic cycle (3-4 hours) and bake.
• Cool the bread on a rack, then slice.

Tips:

• For best results, use weights as a measure.
• The sugar is needed to feed the yeast and should be consumed by it, so it should not contribute to the total carb count.
• You can skip the sugar, but it will affect the outcome of your bread as well as the taste.
• You can add the wet ingredients to the bread machine pan first, then add the combined dry ingredients with the yeast mixed in.

Tips for the lowest carb bread

• Use almond flour as a base for your bread. It's light, fluffy, and grain-free!
• Add vital wheat gluten to your bread to help it rise and develop a chewy texture.
• Proof your yeast before adding it to the dough to ensure it's active and will give your bread the desired rise.
• Use a bread machine to make the process easier and ensure consistent results.
• Bake in the oven at 350°F for a more traditional bread-baking experience.
• Experiment with different flours like soy flour, oat flour, or coconut flour to find the taste and texture you prefer.
• Add seeds like sunflower seeds or pumpkin seeds to your bread for extra flavor, protein, and fiber.
• Let the bread cool completely before slicing to ensure it sets properly and doesn't crumble.
• Store your bread in the refrigerator or freezer to extend its shelf life.
• Compare the carb content of different types of bread to find the lowest-carb option that fits your diet.
• Look for bread with more fiber as it can aid in feelings of fullness and reduce how quickly blood sugars rise.

How to make low carb bread in a Thermomix

Ingredients:

• 1 cup (1 cup) warm water
• 1 tablespoon (1 tablespoon) inulin or sub sugar or honey, see note 2
• 2 teaspoons (2 teaspoons) instant dried yeast (7g) see note 3
• 2 (2) eggs room temperature large eggs, see note 4
• Pinch (pinch) salt flakes
• 2/3 cup (2/3 cup) golden flax meal (80g) or almond meal
• 1/2 cup (1/2 cup) oat fiber (50g) click for supplier see blog post for substitutes
• 1 1/4 cup (1 1/4 cup) gluten flour (180g) click for supplier
• 70 g (2.5 oz) salted butter cubed, see note 6
• 1/2 teaspoon xanthan gum (optional)

Instructions:

• Combine inulin, yeast, and warm water in the mixer; heat 2 min/37°C/speed 1. Leave the lid on and leave for 10-15 minutes or until thick and foamy.
• Place all ingredients into the mixer; knead 5 min/dough setting.
• Stretch dough out to a large rectangle roughly as wide as your loaf tin. Roll dough over lengthwise to form a roll. Place into loaf tin seam side down.
• Cover the loaf with a clean towel or silicone mat and leave in a warm place for approximately 1 hour until the loaf has risen.
• Preheat the oven to 170℃ fan/190°C static/375°F. Line a 25.5 cm x 13 cm (10 x 5 inch) loaf pan.
• Bake for 40-45 minutes. Cool on a wire rack.

Frequently asked questions