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The Best Low-Carb Yeast Bread

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Are you ready for the best low-carb yeast bread ever?

Fluffy low-carb yeast bread has been on my to-do list forever and I knew I had to make it keto. I finally have the perfect low-carb and keto yeast bread recipe and I am so excited to share with you!

I'll admit I took my time to get this done. I first made this low-carb yeast bread recipe in summer 2019 but I wanted to make a few adjustments and try a few more baking mixes before I was 100% happy with the results. Life gets busy, I signed two new books and before I knew six months have passed.

Finally it's here — this is your guide to keto yeast bread perfection!

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How to Make Keto Yeast Bread

Making low-carb yeast bread is easier than you may think. I already knew how to make Low-Carb Bread so I used the same recipe to start with and combined it with what I've learnt about yeast and how to use it in baking to get the best results.

Here's what you'll need to make keto yeast bread:

  • Dry active yeast. This ingredient will make your bread fluffy and will add a delicious flavour to it. You will need to use warm water to activate the yeast. The ideal temperature should be about 40 °C/ 100 °F.
  • Inulin-based sweetener such as yacon syrup or sugar. This ingredient is essential for activating the yeast. Don't panic, no sugar will be left after the fermentation of yeast!
  • Eggs and egg whites. You'll generally need to use more egg whites to keep the bread fluffy. Don't worry it won't taste eggy!
  • Apple cider vinegar. This ingredient will add a fantastic flavour to your bread. Plus, when combined with baking soda, it acts as a leavening agent.
  • Ground nuts and/or seeds. I like the combination of flax meal and sesame flour because they work perfectly in a bread recipe. Not too overpowering so you can still eat this bread with sweet spreads like chia jam and other tasty toppings like Keto Nutella.
  • Coconut flour. Great for texture and it tastes neutral when used in small amounts together with other nut and seed flours. I promise, you won't taste any coconut. If you still want to avoid it you can use the same amount (in cups) of flax meal or sesame flour, or about three times more almond flour.
  • Psyllium husks, powdered. This ingredient is absolutely essential if you want to get the perfect fluffy texture. Check out my tips below to learn why I use whole husks rather than ready-made powder.
  • Whey protein isolate powder or egg white protein isolate powder to replace the missing gluten.
  • Leavening agents including gluten-free baking powder, or a combination of cream of tartar and baking soda. To get 1 teaspoon of gluten-free baking powder, simply use 1/2 tsp cream of tartar and 1/4 tsp baking soda.
  • Other ingredients. Depending on the flavour you want to achieve you can add salt, pepper, sesame seeds, herbs, spices, garlic powder or onion powder. Whatever you fancy!

Yeast - How Does it Work?

Yeast is a single-celled fungus that works by feeding on sugar and in return excretes carbon dioxide and alcohol as by-products.

This fermentation process of yeast makes dough rise and allows it to become light and fluffy by creating air pockets inside. Apart from its role as a leavening agent, yeast adds a delicious flavour to any bread.

We're working with gluten-free ingredients so the effect won't be exactly the same as you would expect in a traditional yeast bread. Plus there is fat in seeds, nuts and coconut which makes any keto bread naturally less fluffy. Still this recipe is by far my favourite way to make low-carb and keto bread that is fluffy and tastes amazing.

To replace the missing gluten, we are using powdered psyllium husks and whey or egg white protein isolate powder. These two ingredients are essential for the texture of almost any keto bread.

Make sure to use dry active yeast or fresh yeast. Do not use nutritional yeast as that would not work in this recipe.

If the yeast does not activate (does not become frothy), do not use it because the yeast is not active. This can happen if the yeast is not properly stored or is old.

Can I Use Fast-Acting Dried Yeast?

Yes, you cab use instant yeast which is also known as fast-acting or fast-rising yeast. You won't need to activate is and can mix it directly with the dry ingredients. Do not reduce the amount of water used in the recipe.

I'm Keto, Can I Really Use Sugar?

Yes, you can! No carbs form sugar or yacon syrup will be left in the bread because it will be consumed by the yeast. I don't have sugar in my house so I used yacon syrup which works just as well.

When working with yeast, make sure you get the temperature right. The ideal temperature is about 40 °C/ 100 °F. Too hot and the yeast will not survive. Too cold and the yeast will remain dormant. You don't have to use a thermometer though — you can simply use your finger to test the water. If it feels hot, it will likely be too hot for your yeast to survive.

Apart from sugar and yacon syrup, you can use other nutritive sweeteners such as coconut sugar, maple syrup or honey. Do not use non-nutritive sweeteners such as Erythritol, Swerve or stevia as these won't work.

Can I Use Psyllium Husk Powder?

I don't recommend ready-made psyllium husk powder. I've baked dozens of keto breads and I made all of them using whole psyllium husks that I powdered myself. Ready-made psyllium husk powder is often too fine and makes any keto bread too dense, flat and heavy. Sometimes the bread would also get a purple hue and an ammonia-like aftertaste (although that may be related to rancid flax meal). Trust me, you don't want any of these in your low-carb bread!

The best way to get the best texture and flavour is to buy whole psyllium husks and powder them in a coffee grinder of a food processor.

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Do I Need to Use Protein Powder?

We are using protein powder to replace the gluten that is missing in a low-carb bread. If you don't use it, your keto bread may not be as fluffy but it will be just as delicious.

Some keto recipes also ask for xanthan gum as it works perfectly in gluten-free bread recipes. It will make the dough more elastic, just like gluten does. However, beware that xanthan gum ma cause digestive issues so keep that in mind if you are considering it. If you want to use xanthan gum, simply skip the protein powder and use a teaspoon of xanthan gum instead.

Does This Keto Bread Taste Eggy?

Not at all! Unlike some low-carb bread recipes you may have tried before, this bread does not taste eggy even though it uses many eggs.

We want this bread to be fluffy so we will need more egg whites and just a few egg yolks. We're also using one egg yolk to brush on to as it will help create a nice crust.

Is This Keto Bread Moist?

Compared to most other low-carb breads, I find that the moisture in this keto yeast bread is negligible. However, if you use ground sesame seeds instead of fine sesame flour, you will get a lot more moisture.

If you've made keto bread before, moisture is a common issue. The reason it's moist is not the extra eggs or water used to make the dough — on the contrary, these are both essential for texture and for the bread to rise. The ingredients responsible for moisture are psyllium and flax meal (and also ground sesame seeds as opposed to fine sesame flour) as they will lock moisture in the bread. They are both essential in keto baking as psyllium adds volume and fluffy texture, while flax meal makes the bread taste more authentic.

You could take it a step further and dehydrate the bread in the oven right after you bake it. To do that, I removed the bread from the loaf pan by grabbing the edges of the parchment paper and placed it directly on the rack in the oven. I then baked it at 100 °C/ 212 °F for about 30 minutes. Other than that, this keto yeast bread can be toasted in a toaster or under a broiler just like regular bread.

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How Many Servings Does One Recipe Make?

Depending on the size of your loaf pan and the thickness of the slices, this recipe makes 12 to 14 servings (1 slice per serving).

Should I Weigh the Ingredients?

Yes, for best results you should weigh all of the dry ingredients (apart from the ingredients that are used in small amounts such as teaspoons). I included amounts per cups but they are not the most accurate measure when it comes to low-carb baking.

Can I Substitute Defated Sesame Flour with Ground Sesame Seeds?

Yes, you can although the bread may be a bit more moist. I've had the amazing (if not the best) results with fine defated sesame flour but it is an ingredient that may not be easily available. I get mine on Amazon.

Ground sesame seeds are different from fine defated sesame flour so you can't swap them in the same ratio. They contain more fat and the texture is closer to flax meal. I've made this bread ground sesame seeds and here is what I found if you want to get the best results:

  • To replace defated sesame flour with ground sesame seeds, use 1 cup packed ground sesame seeds (140 g/ 5 oz) for every 1 cup fine defated sesame flour (100 g/ 3.5 oz).
  • Decrease the amount of water to a total of 1 1/2 to 1 3/4 cups (360 ml to 420 ml) or the bread may be too moist. If unsure, use less.
  • Because of the higher-fat nature of sesame seeds, you could also swap the egg yolks with more egg whites. This means that for one loaf you will need a total of 8 egg whites.
  • There seems to be a difference even between hulled and unhulled sesame seeds (hulled work better).
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How to Make Easy Swaps

I've tried and tested many different ways to make keto yeast bread and found two winners that tasted best. The recipe I liked most also happens to be nut-free. It uses flax meal, sesame flour and coconut flour. Generally speaking you can make the following swaps:

  • If you want to make this bread with almond flour instead of sesame flour, you can use about 2 cups (200 g/ 7.1 oz) of regular almond flour (ground blanched almonds, not defated almond flour). I've tested this option as you can see on the image below. Almond flour can be substituted with the same amount of ground sunflower seeds.
  • Sesame flour and flax meal can be substituted with one another using approximately the same ratio (in cups).
  • Fine sesame flour can be substituted with ground sesame seeds. While fine defated sesame flour is similar to defated almond flour (and can be substituted in the same ratio), the texture of ground sesame seeds is closer to flax meal.
  • Coconut flour is the most absorbent of all of the options. Typically, I would use about three times more almond flour to replace coconut flour, and about twice as much of flax meal or sesame seed flour (in cups) to replace coconut flour.

Low-Carb Baking Conversions
1 cup almond flour = 1/3 cup coconut flour + 1 egg or egg white
1 cup almond flour = 1/2 cup packed flax meal or 1/2 cup packed ground sesame seeds
1 cup almond flour = 1 cup ground sunflower seeds 1 cup packed ground sesame seeds = 1 cup packed flax meal
1 cup fine defated sesame flour = 1 cup fine defated almond flour

Why Is my Keto Bread Hollow Inside?

If your bread is hollow inside with an air bubble (just like the one I got in this bread, try making small burger buns instead of a loaf. I listed a few possible reasons in my original keto bread guide but I'm not absolutely sure as to why this happens. What I found is that if you make smaller burger sized buns, you won't get any hollow gaps.

How Much Will My Bread Rise?

This will depend on several factors. Apart from the ingredients you use and the process you follow, even the shape and size of your bread loaf can affect the final result. On the photo below you can see that the loaf on the bottom is not as fluffy and well risen and two on top. That's the bread I made in a wider bread loaf pan and I also added the second part of the warm water too late (after all of the dry ingredients). This resulted in a less fluffy, flatter, more dense bread. It was still tasty though!

I used a 13 x 20 cm/ 5 x 8 inch loaf pan but you can use a bigger loaf pan too. Do not use silicone loaf pans as they are not sturdy enough to hold the shape of the dough and it may collapse/be dense and uneven.

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Hands-on Overall

Nutritional values (per serving, 1 slice)

Net carbs1.6 grams
Protein8.7 grams
Fat5.3 grams
Calories101 kcal

Calories from carbs 7%, protein 39%, fat 54%

Total carbs6.3 gramsFiber4.7 gramsSugars0.5 gramsSaturated fat1.4 gramsSodium240 mg(10% RDA)Magnesium52 mg(13% RDA)Potassium169 mg(8% EMR)

Ingredients (makes 1 loaf, 12-14 slices)

Wet ingredients:
  • 2 cups warm water, divided (480 ml/ 16 fl oz)
  • 1 tbsp yacon syrup (15 ml) or sugar (won't affect the carb count)
  • 5 large egg whites
  • 3 large egg yolks, divided
  • 2 tbsp apple cider vinegar (30 ml)
Dry ingredients:

Instructions

  1. Turn the light on in the oven (only the light). Pour 3/4 cup (180 ml) of the warm water into a bowl. The temperature should be about 40 °C/ 100 °F, but no more than 45 °C/ 110 °F. If you don't have this option on your oven, preheat the oven to the lowest setting (mine is 50 °C/ 120 °F). Open the oven for about 30 seconds to cool down slightly before placing the yeast/dough inside and close the door.
  2. Add yacon syrup or sugar and stir until fully dissolved. The Best Low-Carb Yeast Bread
  3. Sprinkle with active dry yeast. Place the bowl in the oven. The light will be enough to keep the bowl warm. Allow to proof for 10 minutes. When ready, the yeast will be frothy and will grow in volume. While the yeast is proofing, line a loaf pan with parchment paper. (I used a 13 x 20 cm/ 5 x 8 inch loaf pan.)
  4. Once the yeast have proofed, remove the bowl from the warm oven. Keep the light in the oven on. The Best Low-Carb Yeast Bread
  5. Meanwhile, place all of the remaining dry ingredients (apart from any seeds you may sprinkle on top) in another bowl. Mix to combine or use a hand mixer to process well. The Best Low-Carb Yeast Bread
  6. Place all of the egg whites and two egg yolks in a bowl. (You'll need one egg yolk to brush on top of the bread.) The Best Low-Carb Yeast Bread
  7. Add the egg whites and egg yolks into the bowl with the proofed yeast. Add the vinegar and the remaining warm water (1 1/4 cup/ 300 ml). The Best Low-Carb Yeast Bread
  8. Use a hand mixer or a stand mixer and process until well combined.
  9. Add the dried mixture, about 1/2 cup at a time and process well. The Best Low-Carb Yeast Bread
  10. Gradually add more until you use all of it. The Best Low-Carb Yeast Bread
  11. Transfer the dough into the lined loaf pan. Spread using a spatula and optionally draw a line in the middle to create a slit effect. The Best Low-Carb Yeast Bread
  12. Place in the oven and let it proof with the oven light on to 60 minutes. The Best Low-Carb Yeast Bread
  13. Once the dough has proofed, remove from the oven. Preheat the oven to 175 °C/ 350 °F (fan assisted), or 195 °C/ 380 °F (conventional). Whisk the remaining egg yolk with about 2 teaspoons of water. Gently brush on top of the bread without pressing too much (do not deflate the bread). The Best Low-Carb Yeast Bread
  14. Optionally, sprinkle with sesame seeds and transfer into the preheated oven. Bake for about 60 minutes. You can optionally cover the top of the bread with a foil for the last 15 to 20 minutes of the baking process (this will prevent any burning). The Best Low-Carb Yeast Bread
  15. Once baked, remove from the oven and let it cool down. If you have another loaf pan, grab the edges of the parchment paper and transfer the bread to the second pan. This will minimise condensation and reduce moisture that has accumulated in the first pan. The Best Low-Carb Yeast Bread
  16. Once completely cool, slice and serve. Store at room temperature loosely covered with kitchen towel for up to 3 days. The Best Low-Carb Yeast Bread
  17. Eat just like bread — with butter, cream cheese and/or chia jam or use to make a sandwich. The Best Low-Carb Yeast Bread
  18. To store for longer, slice the whole loaf and freeze in batches of 2 to 4 slices for up to 3 months.
    The Best Low-Carb Yeast Bread
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100+ delicious low-carb recipes
Whole foods, optimized for nutrition
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My best keto recipes
100+ delicious low-carb recipes
Allergy-free options
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Ingredient nutritional breakdown (per serving, 1 slice)

Net carbsProteinFatCalories
Water, still
0 g0 g0 g0 kcal
Yeast, active dry yeast
0.1 g0.4 g0 g3 kcal
Yacon syrup - used with yeast
0 g0 g0 g0 kcal
Egg white, fresh
0.1 g1.3 g0 g6 kcal
Egg, yolk, raw, fresh
0.1 g0.6 g1 g12 kcal
Apple cider vinegar
0 g0 g0 g0 kcal
Sesame flour, fine, defatted
0.4 g3.3 g1.4 g29 kcal
Flaxmeal (flax meal), ground flaxseed
0.1 g1 g2.3 g29 kcal
Coconut flour, organic
0.5 g0.7 g0.6 g16 kcal
Whey protein powder (protein isolate, Jay Robb)
0.1 g1.4 g0 g6 kcal
Psyllium husks, whole
0.2 g0 g0 g1 kcal
Cream of tartar, raising agent
0 g0 g0 g0 kcal
Baking soda, raising agent (bicarbonate of soda)
0 g0 g0 g0 kcal
Salt, sea salt
0 g0 g0 g0 kcal
Total per serving, 1 slice
1.6 g8.7 g5.3 g101 kcal
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Martina Slajerova
Creator of KetoDietApp.com

Martina Slajerova

I changed the way I ate in 2011, when I was diagnosed with Hashimoto’s, an autoimmune disease that affects the thyroid. I had no energy, and I found it more and more difficult to maintain a healthy weight.

That’s when I decided to quit sugar, grains, and processed foods, and to start following a whole-foods-based ketogenic approach to food.

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Comments (62)

Thanks for the clarification Martina.  I was able to make the loaf with regular almond flour and it is delicious!  I still can't seem to source sesame flour.  I do see defatted almond flour locally - would you say that provides a better crumb/result that regular almond flour?  Thanks for all your guidance!

Reply

Hi Jenny, if you can get defatted almond flour, it will definitely help with the moisture issue. The best bread I've made was always either using defatted sesame or almond flour. If you can't find sesame flour, use defatted almond flour instead. I hope that helps!

Reply

Hello, in your easy swaps notes you mention using 200 g of Almond Flour in place of the Sesame Flour.  However, in the recipe itself, you list that 100 g of Almond Flour should be use.  Can you please clarify?  I'd love to try this but do not have easy access to Sesame Flour.  Thank you,

Reply

I see why this is confusing - will clarify in the recipe! So the 100 is only for defatted almond flour. If you use the more common, regular almond flour (blanched ground almonds), you need more of it.

Reply

Where did you get that cow butter spiral tool? I think that is so neat.
Thanks

Reply

I got that one from a friend of mine and she bought it in Germany - it is super cute! 😉 It's stainless steel - also pictured here: Fluffy Grain-Free Sunflower Bread

Reply

On my third loaf now! Sooooo good. I use the almond flour version. Might try and sub coconut flour for flax next time, but this is a game changer for me! I never realised how emotionally attached I was to bread but my craving for anything carby has diminished dramatically since I have been making this bread. Even on keto I was still (emotional) snacking all the time, which has completely stopped! I feel full after a meal now. It’s just been amazing! I can not describe how it has satisfied me to eat this bread! Thank you so much!
Also, I had posted one other comment but it doesn’t seem to have shown up but if it does I apologize for flooding you with feedback.

Reply

Thank you so much! I can totally relate. Giving up sweets never bothered me but I knew that I'd miss bread. It's just how you can use it with other meals to soak up gravies and dressing in salads that makes it so hard to give up. And as I grew up in the Czech Republic, we are a bread-eating nation - we have bread for breakfast, lunch and dinner as a side with almost every meal. Thank you so much!

Reply

Hi I made this yeast Bread but there is a big whole/gab between the crust and bread. The taste is delicious and shape as-well. Do you know what went wrong ?

Reply

I'm sorry to hear that Marjolijn! This could be due to the type of psyllium - did you use powder or ground whole husks? I tried a few more ways to make this bread but never managed to re-create that hollow effect. It only happened to me once with another keto bread (see image in this post: The Best Low-Carb & Paleo Bread - The Ultimate Guide). It could be down to over-processing the dough or using too much baking powder.
Some people that reported a hollow bread used ground sesame seeds rather than fine sesame flour - in this case the liquid ingredients would have to be adjusted. I tried using ground sesame seeds (3 yeast breads) and it was just too moist (even after making the adjustments listed above) but not hollow inside.

Reply

Hello Martina
I specially went shopping for whole Psyllium husk and ground them myself. I did not want a purple bread😁uses sesame seed also ground them to get meal. The bread is indeed a bit moist but still tasteful. When I see your picture I think I made a mistake with the Yeast. I did stir it and used it to soon. Next-time I will change that.

Reply

Please keep me updated! Another thing I thought of is the temperature - do you by any chance live in high altitudes?

Reply

Hi Martina
Quit the opposite. I live in the Netherlands 😁

Reply

That is true! :-D What I'd suggest instead is to make small burger buns instead of a loaf. I never had "hollow bread" issues when I did that.

Reply

I love this recipe so much! The first time I made it I subbed the wrong amt of ground sunflower for the sesame, it didn’t turn out as tall but it still tasted great. Sliced and froze it and it was totally satisfied my bread craving! Got another one going right now, can’t wait to eat it. This recipe is so simple it’s easy to make again, so many of the low carb breads are complicated and don’t turn out well enough to be worth the effort. Thank you for giving us this recipe Martina!

Reply

Thank you for your kind words!

Reply

Martina, I want to give this recipe a try but I can’t find Jay Robb Whey or Egg Protein Isolate in the UK. Is that what you use, and if so, where do you find it or can you recommend another healthy U.K. brand? Does it need to be isolate rather than concentrate? Many thanks!

Reply

Hi Diane, I live in the UK and I use Pulsin unsweetened (unflavoured) which is whey protein isolate. Make sure it's isolate as there are other options that contain more carbs. I hope this helps! 😊

Reply

I made this loaf tonight using instant yeast so didn't proof the yeast just added it to the dry. Within 30 mins it had risen 4 times its size and looked great. Unfortunately half way through cooking it collapsed in the middle and came out looking like a giant Yorkshire Pudding. As I hate waste I let it cool and sliced it up. It looks like the inside of your loaf pictures but it is very wet you can hear a squelch when you squeeze it. I'm wondering if I've added too much water or if my eggs are too big and I need to add less. Any ideas please. X

Reply

Oh no, I'm sorry Dawn, I hate when this happens! It didn't happen to mine and I must have made a dozen variations of this bread. The only issue I had was that some didn't rise well but I had no issues with air bubbles/holes - not in the yeast bread but I did in the past. Some thoughts:
Could it be over-processing the dough?
Did you use a sturdy loaf pan (silicon can't hold shape so it collapses)?
How about the psyllium - did you use powder or grind whole husks?
If I had to guess I don't think it's the water - in fact not using enough can result in a flat bread.
How about baking temperature? Do you live in high altitudes?

Reply

Hi Martina,
I live in the UK so nothing but wind and rain at the min 😋. I don't think I did anything different from your recipe apart from having to grind my own sesame seeds as I can only find 1 brand of flour here and it's mega expensive. I used my stand mixer with dough hook too so will make sure I'm not over processing next attempt. My eggs were XL but on a size chart I found they seemed to be a large in weight. I also used a nice high sided bread pan lined with parchment paper so can't see that being any issue. Will let you know how the next one goes x

Reply

Thank you so much Dawn, this really helps! I tested a couple more recipes, updated this guide and added an image. There seems to be a difference even between hulled and unhulled sesame seeds (hulled work better).
With ground sesame seeds (which I previously used in a keto bread but in different amounts) I didn't get a hollow bread or collapsed/flat bread. However, it was too moist (more fats and less absorbent with ground sesame seeds) and I had to adjust the water & eggs.
I still wasn't too keen on the version with sesame seeds but it's ok if you slice the bread and toast in the oven as it will remove some of the excess moisture. I think defated almond flour, regular almond flour or coconut flour are better alternatives than more flax or sesame seeds.

Reply

What can be substitute the whey protein? I am dairy intolerant. Thanks

Reply

Hi Alejandra, check my tips for that (above the list of ingredients and nutrition  I have many tips) 😊

Reply

Can I use quick rise yeast instead of the dry active yeast?

Reply

I think it should. The only difference is that you won't need to dissolve it in water and you can mix it with the dry ingredients. Any water not used to dissolve it will have to be added (you will still need 2 cups).

Reply

Oh my God, this bread tastes like the barley flour bread I used to make 20 years ago. Like cake, but better 😊
My new staple. Thank you for sharing this recipe.

Reply

Thank you so much for your lovely feedback!

Reply

Hi Martina,
Looks great! Will this work in a bread maker?
Thanks for your recipes.

Reply

Thank you Jill! I've never used a bread maker myself but some of my readers commented on my other bread recipes before and it seems to be working. Let me know if you try it!

Reply

Thanks! I will check the bread maker instructions...
Funny, since being on Keto Diet/Lifestyle, I haven't used it in quite a while. Not eating much bread and hoping this recipe will be the one that works for me.
I miss the bread!
I'll let you know how it goes.
Oh, and IF it turns out nice is there a way to send you a picture or post one?

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Thank you Jill! You can share the pictures on Instagram and tag me in your post: instagram.com/ketodiet_app/
Or in our Facebook group: www.facebook.com/groups/Ketodietplan
Can't wait to see it! 😊

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Would love to try this recipe...but won't allow to download or print...YET...I had this issue before with a recipe and then all of a sudden it allowed me to print.  Very excited to try this, I have tried and tested a few...but this one looks just amazing.

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Suzanne, is it possible that you are using an Android device? It seems that some android devices have issues processing PDFs. We had the same issue with our ebooks that would not download or open on an Android device but they do on a desktop computer. I hope this helps!

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THANK YOU! Once I saw your reply I remembered I had to open it in Google Chrome rather thank in Internet Explorer.  I did get it to print and am so excited to try this and share a slice or two with a friend.  Thank you for all of your amazing recipes.

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Thank you, good to know!

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Game changer as confirmed by my picky boys! I got so excited when I saw the dough started RISING just like real bread! I made ham and cheese sandwiches for lunch and toasted a few slices and topped with peanut butter for breakfast. Thank you so much, this is amazing.

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Hi, in your description you refer to " the oven light".  I'm in the UK and don't know what that means.  Does it refer to a just warm oven?

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Hi Steve, I also live in the UK and my oven has the option to only turn on the light (no fan, no heating as the light itself will produce heat). If you can't do that on yours you can just keep it in a warm place, at room temperature.

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Ah. Thanks!

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What size loaf pan do you recommend for the best rise?

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The one I used is a 13 x 20 cm/ 5 x 8 inch loaf pan. Anything bigger than that will work too. The bread will still rise well, only the shape will be different. I'd avoid silicon loaf pan as that is not sturdy enough to hold the dough.

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Yaaay!!! So excited to try this very soon. Question: can we omit the unflavoured whey protein powder or the egg white protein powder, or substitute them with something else?
Thank you so much for all your wonderful recipes 😊

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Hi Marilyn, you can omit that ingredient or replace it with some alternatives (see my tips in the post above). Happy keto baking! 😊

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hola Martina, buenos días
Perdona, yo también quería saber como puedo reemplazar la Proteína de suero, pero, estuve viendo recetas anteriores y no encuentro la información. Podría reemplazar por Collagen Pulver..? Gracias
Y enhorabuena por su blog, se nota la dedicación y cariño que pones en el. Me encanta. Hice los panecillos de queso y mi marido pide mas... ayy. Un saludo

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Thank you for your kind words, Cecilia! That's a good point! I haven't used collagen powder in bread before but I did use it in my Czech Butter Cake (in my Beginner's Keto Diet Cookbook, ketodietapp.com/books). It worked great so I think it can be used here instead of whey protein powder too. Just make sure not to confuse collagen powder (= hydrolyzed gelatin) with regular gelatin powder.
(For everyone else who might be reading this I'm also attaching your original comment as I translated it using google Translate.)
Hi Martina, good morning. Sorry, I also wanted to know how I can replace Whey Protein, but I was seeing previous recipes and I can't find the information. Could you replace with Collagen Powder ..? Thank you
And congratulations on your blog, you can see the dedication and love you put into it. I love. I made the cheese rolls and my husband asks for more ... ayy. Greetings

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muchas gracias por tu respuesta. Saludos

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This looks so amazing! However, sadly due to personal food intolerances I will need to substitute the sesame flour with almond flour, thank you so much for including that substitution. Also, could I possibly substitute the flax meal with something else? Maybe more coconut flour? If so, how much? I can't wait to try this!

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Thank you Anu! Yes, you can use coconut flour to replace the flax meal. I used 1/2 cup flax meal so you will need an additional 1/4 to 1/3 cup of coconut flour. You won't need to use an extra egg in this case. I hope this helps 😊

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Thank you so much, Martina! I really appreciate the quick response. I will try this soon and let you know how it turns out 😊

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Oh my god, this was so delicious! As advised, I made this with almond flour instead of sesame (and unused regular almond flour as I didn't have any defatted), and used an additional 1/3 cup of coconut flour instead of flax meal, and it still turned out wonderfully. The only difference is that it rose slightly less, but that doesn't matter, it still tastes amazing, so much like real bread, I can't believe this is keto! I did need to cover the loaf with tin foil after 45 minutes, and next time I probably will do this after 40 minutes, but other than that this bread is perfect. We had it with a chicken and bacon corn chowder for dinner after toasting it in the oven for a while and it was wonderful. Thank you so much for yet another fabulous recipe 😊

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Thank you so much for your feedback! I do have to admit that fine, de-fatted sesame flour is just unbeatable. I've made many breads before and it has that perfect flour texture with very little to no moisture - and tastes great too. I'm thinking that de-oiled almond flour could be a great alternative here too. I will need to give it a go!

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This looks great, but unfortunately Sesame Flour doesn't seem to be readily available in my location (Canada). Would it be fine to grind our own from whole seeds or is there an alternative flour we can use?

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Hi Amber, check my tips in the post above for alternatives 😊

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I literally couldn't way to wake up and make this! I think hubby will be over the moon when he comes back from work. I took pics of the bread (wish I could upload them here!) and sent them to him. He still thinks I bought an actual bread lol. This is the best keto bread I've ever tried!

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Thank you so much JK!

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So so excited about this bread! It's the best keto bread I've tried and I almost thought I would never be able to find that perfect bread. Not dense at all, nice and fluffy which is perfect but the flavor omg. Thank you so so much! this will be my staple.

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Thank you Wendy!

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OMG! So excited to try this!

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I can't wait to hear how it goes! 😊

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The recipe sounds great, I'll be making it over this weekend. 😊 One question though - since I don't have any yacon syrup/sugar at home, can those be replaced by other sweeteners (cocos blossom syrup, maple syrup, honey or even erythritol)?

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Good point and I'll add it in the list! Yes you can use any other nutritive sweeteners such as coconut sugar (make sure to mix until fully dissolved before adding the yeast), male syrup or honey. Erythritol, other sugar alcohols and stevia won't work.

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