Keto Bread: Nutritional Yeast's Carb Count Explained

The nutritional value of keto bread varies depending on the ingredients used. For example, a keto yeast bread recipe that includes almond flour, butter, and eggs will have a different nutritional profile than one made with coconut flour, olive oil, and avocado oil.

A slice of keto yeast bread made with almond flour typically contains around 3-5 grams of net carbs, while a slice of keto yeast bread made with coconut flour may have slightly fewer carbs, ranging from 2-4 grams.

It's important to note that the type of yeast used can also affect the carb count. Active dry yeast contains negligible amounts of carbs, while nutritional yeast can add a few extra grams to the total carb count.

When calculating the net carbs in keto bread, it's essential to subtract the fiber content from the total carb count. This is because fiber is not digested and absorbed by the body in the same way as other carbohydrates.

Additionally, some keto bread recipes may include sugar or sweeteners, which can impact the carb count. However, in some cases, the yeast consumes the sugar during the proofing process, resulting in negligible net carbs in the final product.

Overall, keto yeast bread is a great low-carb option for those following a ketogenic diet, but it's always a good idea to calculate the net carbs based on the specific ingredients used in your recipe.

How to make keto yeast bread in a bread machine

Ingredients:

• 1 package dry yeast (Rapid Rise/Highly Active)
• 1/2 teaspoon sugar
• 1 1/8 cup warm water (120-130°F)
• 3 Tablespoons olive oil
• 1 cup vital wheat gluten flour
• 1/4 cup oat flour
• 3/4 cup soy flour
• 1/4 cup flax meal
• 1/4 cup coarse unprocessed wheat bran
• 1 Tablespoon sugar
• 1 1/2 teaspoons baking powder

Instructions:

• Proof the yeast by mixing it with the sugar and water at the bottom of the bread machine loaf pan. If it's not bubbling, the yeast is no longer active so it should be tossed out.
• 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 on a rack then slice.

How to make keto yeast bread in the oven

Ingredients:

• 1 packet of active dry yeast (2 1/4 tsp)
• 1/4 cup of lukewarm water
• 1 tsp of inulin powder
• 1 bag of Wholesome Yum Keto Bread Mix
• 6 tbsp of unsalted butter
• 3/4 cup of unsweetened almond milk

Steps:

• Bloom the yeast: In a small bowl, mix together the inulin and lukewarm water. Then, stir in the yeast and set it aside for 10-15 minutes until it becomes puffy. Make sure the water is warm, not hot or cold. A good temperature range is 105-115 degrees Fahrenheit.
• Cream the butter: Use a hand or stand mixer to beat the butter until it becomes pale and fluffy.
• Add eggs and milk: Use room-temperature eggs and milk (so the butter doesn't solidify) and beat until incorporated.
• Add the bread mix: Beat in the Wholesome Yum Keto Bread Mix gradually.
• 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 1 hour. You can use the oven with the light on and the heat off, or a sunny windowsill.
• Bake the bread: Transfer the batter to a prepared loaf pan and bake until golden brown.
• Cool the bread: Let the low-carb yeast bread cool completely before slicing.

Storage:

Store the keto yeast bread in the refrigerator for up to 5 days. You can also freeze it by slicing it and storing it in the freezer with parchment paper sheets in between slices to prevent sticking. It will stay good in the freezer for 2-3 months.

How to make keto yeast bread without eggs

Ingredients:

• 2.25 tsp active dry yeast
• 2 tsp sugar or inulin
• 1 1/8 cup warm water (about 105-110F)
• 2 tbsp oil (any oil you want, but olive oil is recommended)
• 1 cup vital wheat gluten
• 1/2 cup coconut flour
• 1.5 tsp baking powder
• 2 tsp allulose (optional, and use any sweetener you like)
• 1/4 tsp xanthan gum (optional, provides structure for sturdy bread)

Instructions:

• Preheat a toaster oven or find somewhere to proof the dough that is somewhere around 100F (38C).
• Add yeast and sugar to a small bowl. Add the warm water and mix with a fork. Let sit and "bloom" while you are gathering the rest of the ingredients. It should double in size within about ten minutes.
• Add the rest of the ingredients to a dry mixing bowl and mix with a dry spoon. (This is important. Do not use a partially wet bowl or spoon.)
• Once the yeast has activated, add the oil to the yeast bowl.
• Pour all of the liquid into the bowl with the dry ingredients. Stir with a spoon until all of the ingredients are wet and dough starts to form.
• Knead for 1-2 minutes. It will come together and you will "feel" that it is a dough ball. Do not "over knead". It will get rubbery.
• Place dough in a prepared/oiled bread pan. Add seeds to the top if you like (so pretty).
• Rise dough in toaster, oven, or somewhere warm. It needs to rise at around 100F for 20-30 minutes or until the bread is puffed up and a bit rounded.
• If baking in the toaster oven, switch to bake or convection and increase heat to 350F for 40-50 minutes once your bread has risen. Check at the 30-minute mark and tent with foil if it's getting too browned.
• If using an oven, place in a preheated 350F oven to bake for 45 minutes. Do not even peek or open the oven door until after the 30-minute mark to see if you need to cover with foil to prevent it from getting too brown.
• At 45 minutes, lightly tap the surface to see if you can hear that "done" thumping sound. Add another 5-10 minutes if needed.
• Let this bread cool for 20-30 minutes before removing from the pan. Let cool completely before slicing with a bread knife.

How to make keto yeast bread without coconut flour

Keto Yeast Bread

Ingredients:

• 2.25 tsp active dry yeast
• 2 tsp sugar or inulin
• 1 1/8 cup warm water (about 105-110F or 40.5C)
• 2 tbsp oil (olive oil is recommended)
• 1 cup vital wheat gluten
• 1/2 cup coconut flour
• 1.5 tsp baking powder
• 2 tsp allulose (optional)
• 1/4 tsp xanthan gum (optional)

Method:

• Preheat a toaster oven or find somewhere to proof the dough that is around 100F (38C).
• Add yeast and sugar to a small bowl. Add the warm water and mix with a fork. Let sit and "bloom" while you are gathering the rest of the ingredients. It should double in size within about ten minutes.
• Add the rest of the ingredients to a dry mixing bowl and mix with a dry spoon.
• Once the yeast has activated, add the oil to the yeast bowl.
• Pour all of the liquid into the bowl with the dry ingredients.
• Stir with a spoon until all of the ingredients are wet and dough starts to form.
• Knead for 1-2 minutes. It will come together and you will "feel" that it is a dough ball. Do not "over knead".
• Place dough in a prepared/oiled bread pan. Add seeds to the top if you like.
• Rise dough in toaster, oven or somewhere warm. It needs to rise at around 100F for 20-30 minutes or until the bread is puffed up and a bit rounded.
• If baking in the toaster oven, switch to bake or convection and increase heat to 350F for 40-50 minutes once your bread has risen. Check at the 30-minute mark and tent with foil if it's getting too browned.
• If using an oven, place in a preheated 350F oven to bake for 45 minutes. Do not even "peek" until after the 30-minute mark to see if you need to cover with foil to prevent it from getting too brown.
• At 45 minutes, lightly tap the surface to see if you can hear that "done" thumping sound. Add another 5-10 minutes if needed.
• Let this bread cool for 20-30 minutes before removing from the pan. Let cool completely before slicing with a bread knife.

How to make keto yeast bread without almond flour

Ingredients:

• 2 teaspoons active dry yeast
• 2 teaspoons inulin or maple syrup, honey, to feed the yeast
• 120 ml water lukewarm between 105-110°F
• 168 g almond flour
• 83 g golden flaxseed meal finely ground
• 15 g whey protein isolate
• 18 g psyllium husk finely ground
• 2 teaspoons xanthan gum or 4 teaspoons ground flaxseed meal
• 2 teaspoons baking powder
• 1 teaspoon kosher salt
• 1/4 teaspoon cream of tartar
• 1/8 teaspoon ground ginger
• 1 egg at room temperature
• 110 g egg whites about 3, at room temperature
• 56 g grass-fed unsalted butter or ghee, melted and cooled
• 1 tablespoon apple cider vinegar
• 58 g sour cream or coconut cream + 2 tsp apple cider vinegar

Instructions:

• Line a 8.5 x 4.5 inch loaf pan with parchment paper (an absolute must!). Set aside.
• Add yeast and maple syrup (to feed the yeast, see notes) to a large bowl. Heat up water to 105-110°F, and if you don't have a thermometer it should only feel lightly warm to touch. Pour water over yeast mixture, cover bowl with a kitchen towel and allow to rest for 7 minutes. The mixture should be bubbly, if it isn't start again (too cold water won't activate the yeast and too hot will kill it).
• Mix your flours while the yeast is proofing. Add almond flour, flaxseed meal, whey protein powder, psyllium husk, xanthan gum, baking powder, salt, cream of tartar and ginger to a medium bowl and whisk until thoroughly mixed. Set aside.
• Once your yeast is proofed, add in the egg, egg whites, lightly cooled melted butter (you don't want to scramble the eggs or kill the yeast!) and vinegar. Mix with an electric mixer for a couple of minutes until light and frothy. Add the flour mixture in two batches, alternating with the sour cream, and mixing until thoroughly incorporated. You want to mix thoroughly and quickly to activate the xanthan gum, though the dough will become thick as the flours absorb the moisture.
• Transfer bread dough to prepared loaf pan, using a wet spatula to even out the top. Cover with a kitchen towel and place in a warm draft-free space for 50-60 minutes until the dough has risen just past the top of the loaf pan. How long it takes depends on your altitude, temperature and humidity- so keep an eye out for it every 15 minutes or so. And keep in mind that if you use a larger loaf pan it won't rise past the top.
• Preheat oven to 350°F/180°C while the dough is proofing. And if you're baking at high altitude, you'll want to bake it at 375°F/190°C.
• Place the loaf pan over a baking tray and transfer gently into the oven. Bake for 45-55 minutes until deep golden, covering with a loose foil dome at minute 10-15 (just as it begins to brown). Just be sure that the foil isn't resting directly on the bread.
• Allow the bread to rest in the loaf pan for 5 minutes and transfer it to a cooling rack. Allow to cool completely for best texture- this is an absolute must, as your keto loaf will continue to cook while cooling! Also keep in mind that some slight deflating is normal, don't sweat it!

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