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The Best Low-Carb Yeast Bread

★★★★★★★★★★
4.8 stars, average of 967 ratings
By Martina Slajerova, updated September 9 2024143
This post may contain affiliate links, see our disclaimer.
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Are you ready for the best low-carb yeast bread? This fluffy, keto-friendly and nut-free bread has been on my list for a while, and I’m excited to finally share it with you. Yes, there are no nuts! After some trial and error, I’ve created the perfect low-carb and keto yeast bread that tastes just like real bread.

I started working on this recipe in the summer of 2019, but life got busy. Between signing two new book deals and other projects, I took my time to make sure everything was just right. Now, after some testing and adjustments, it’s here, and I think you’re going to love it.

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.

Making low-carb yeast bread is easier than you might think! I started with my Low-Carb Bread recipe and then made a few tweaks to get the perfect fluffy texture using yeast. Here’s a quick breakdown of the ingredients you'll need and why each is important:

The Role of Ingredients

This recipe is naturally nut-free and uses a combination of flax meal, sesame flour, and coconut flour to create the ideal texture. Here's what you'll need to make keto yeast bread:

  • Dry active yeast: This makes the bread rise and gives it that classic bread flavor. Make sure to use warm water (about 100°F/ 40°C) to activate the yeast properly.
  • Inulin-based sweetener such as yacon syrup or sugar: Don’t worry—this is just to activate the yeast, and no sugar will be left after fermentation.
  • Eggs and egg whites: Extra egg whites help keep the bread light and fluffy, and don’t worry—it won’t taste eggy.
  • Apple cider vinegar: Adds a slight tang and works with baking soda to help the bread rise.
  • Ground nuts and/or seeds: I use a mix of flax meal and sesame flour, which has a mild taste that works well with both sweet and savory spreads, including sugar-free jam and other tasty toppings like this Keto Nutella.
  • Coconut flour. Adds texture without a coconut flavor when used in small amounts. You can replace it with flax meal, sesame flour, or more almond flour if needed.
  • Psyllium husks, powdered: Key for a fluffy texture! Always powder whole husks yourself for the best results.
  • Whey or egg white protein isolate: Replaces the gluten, helping to give the bread structure.
  • Leavening agents: Use gluten-free baking powder or a mix of cream of tartar and baking soda.
  • Other ingredients: Feel free to add things like salt, pepper, sesame seeds, herbs, or spices depending on your taste.

Important tip: For the best results, try not to swap out too many ingredients—especially the defatted sesame flour, which really helps with texture and taste.

The Role of Yeast in Keto Bread

You might be wondering why we use yeast in keto bread, especially since most keto recipes don’t include it. Yeast does more than just make dough rise; it adds flavor and creates air pockets, making the bread lighter and fluffier.

In traditional bread, yeast interacts with gluten to help with structure, but since we’re using gluten-free ingredients here, the effect isn’t exactly the same. Keto bread tends to be denser due to the fats in seeds, nuts, and coconut, but this recipe is one of the fluffiest you’ll find for low-carb bread.

We use powdered psyllium husks and whey (or egg white) protein isolate to replace gluten and give the bread structure. These ingredients are key to achieving a light texture that’s as close as possible to regular yeast bread.

Can I Use Fast-Acting Dried Yeast?

You can use fast-acting dried yeast (also called instant yeast), which doesn’t need to be activated in water first. Just mix it directly with the dry ingredients and don’t reduce the amount of water in the recipe. Just remember: always use dry active yeast or fresh yeast—not nutritional yeast, which won’t work in this recipe.

What if My Yeast Doesn't Foam?

If your yeast doesn’t foam, it means the yeast isn’t active, and the fermentation hasn’t started. Here are the main reasons this can happen:

  • Water temperature issues: The water might have been too hot or too cold. The ideal temperature is around 100°F (40°C). If the water is too hot, it can kill the yeast; if it’s too cold, the yeast won’t activate.
  • Expired yeast: Yeast is a living organism and can expire. Always check the expiration date and make sure the yeast is properly stored.
  • Wrong sweetener: Yeast needs a certain type of sweetener to activate. Use inulin-based sweeteners like yacon syrup, or nutritive sweeteners like honey, maple syrup, or sugar. Don’t use low-carb sweeteners like erythritol, allulose or stevia, as these won’t work.

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Recipe Swaps and Substitutions

I’ve tested several ingredient swaps to help you customize this recipe based on what you have available or your preferences. Here are some options that work well:

  • Defatted sesame seed flour can be swapped for regular almond flour. Use about 2 cups (200 g) of almond flour to replace 1 1/4 cups (100 g) of sesame seed flour. If you’re using almond flour, reduce the amount of water to 1 1/2 cups (360 ml) to prevent the dough from getting too wet. This was the second best bread I've tested (first one is the recipe without swaps).
  • Ground sesame seeds can also replace defatted sesame seed flour, but the dough may be slightly more moist. Use 1 packed cup (140 g) of ground sesame seeds to replace 1 1/4 cups (100 g) of defatted sesame flour. You may need to decrease the water to 1 1/2 - 1 3/4 cups to get the right consistency.

Tips: Because ground sesame seeds contain more fat, you can swap the egg yolks for additional egg whites. For one loaf, use a total of 8 egg whites instead of 3 egg yolks and 5 egg whites. Also, there’s a difference between hulled and unhulled sesame seeds—hulled seeds work better in this recipe.

  • Coconut flour: If you want to skip coconut flour, you can replace it with three times the amount of almond flour or twice the amount of flax meal or ground sesame seeds. Just keep in mind, coconut flour is very absorbent, so you’ll need more of other flours to make up for it.

Detailed Baking Conversions for Defatted Sesame Flour

  • 1 cup fine defatted sesame seed flour (80 g) = 1 cup fine defatted almond flour (120 g), plus you may need to reduce the amount of water by 1/4 to 1/2 cups (60 to 120 ml).
  • 1 cup fine defatted sesame seed flour (80 g) = 2 cups regular almond flour (200 g), also known as ground blanched almonds, or sometimes referred to as fine almond flour.
  • 1 cup fine defatted sesame flour (80 g) = 3/4 packed cup + 1 tbsp ground sesame seeds (113 g).

More Low-Carb Flour Conversions

  • 1 cup regular almond flour (100 g) = 1/3 cup coconut flour (40 g) + 1 egg or egg white, plus 1-2 tbsp water if needed.
  • 1 cup regular almond flour (100 g) = 1 cup ground sunflower seeds (100 g).
  • 1 packed cup ground sesame seeds (113 g) = 1 packed cup flax meal (113 g).

Looking for more tips for low-carb flours and baking? Make sure to check out The Big Low-Carb Baking Guide!

Recipe Tips and Troubleshooting

Can I Use Carton Egg Whites?

Yes, you can! Carton egg whites work just as well as fresh ones. The recipe uses large egg whites, so for accuracy, count each egg white as 33 grams (1.2 oz). Make sure to weigh them using a kitchen scale for the best results.

Does This Keto Bread Taste Eggy?

Not at all! Even though this bread uses a lot of eggs, it doesn’t have an eggy flavor. The extra egg whites help make the bread fluffy, and just a few yolks are used to add structure. Plus, brushing one egg yolk on top of the loaf helps create a nice crust.

Can I Use Psyllium Husk Powder?

It's best to avoid 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.

Pre-ground psyllium powder can make the bread too dense, flat, and even give it a purple hue with an unpleasant aftertaste. For the best results, buy whole psyllium husks and grind them yourself in a coffee grinder or food processor. This ensures you get the right texture and flavor in your bread.

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Do I Need to Use Protein Powder?

We use protein powder to replace the gluten missing in low-carb bread. Whey or egg white protein isolate is ideal, but if you don't have it, the bread will still taste great, just less fluffy. Some keto recipes suggest xanthan gum for elasticity, but it can cause digestive issues for some people. If you'd like to use xanthan gum, replace the protein powder with 1 teaspoon of xanthan gum.

Is This Keto Bread Moist?

Compared to other low-carb breads, this keto yeast bread has minimal moisture, as long as you don't use any swaps and follow the recipe as it is. However, if you use ground sesame seeds instead of fine sesame flour, you may notice a bit more moisture. The psyllium and flax meal lock in moisture, which is essential for texture and flavor in keto baking.

If you prefer drier bread, you can dehydrate it in the oven after baking by placing the loaf directly on the rack at 212°F (100°C) for about 30 minutes. You can also toast the bread for a crispier texture.

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Should I Weigh the Ingredients?

Yes! For the most accurate results, especially in low-carb baking, you should weigh the dry ingredients. While cup measurements are provided, they can vary. Weighing ingredients ensures consistency, which is important for achieving the best texture in the bread.

I'm Keto, Can I Really Use Sugar?

Yes! The sugar or yacon syrup you use to activate the yeast gets consumed during the fermentation process, leaving no carbs behind. If you don’t keep sugar at home, yacon syrup works just as well. You can also use other nutritive sweeteners like coconut sugar, maple syrup, or honey, but avoid non-nutritive sweeteners like erythritol or stevia, as they won’t activate the yeast.

How Much Will My Bread Rise?

The rise of your bread depends on several factors, such as the ingredients and process. A larger loaf pan or adding water too late in the process can result in a denser, flatter loaf. For best results, use a 5x8 inch loaf pan, but you can experiment with larger pans. Avoid silicone loaf pans as they may not be sturdy enough to hold the dough’s shape, leading to a denser, uneven loaf.

Why Is my Keto Bread Hollow Inside?

A hollow center is usually caused by uneven rising. If this happens, try making smaller, burger-sized buns instead of a full loaf. This will help the bread rise evenly and prevent air bubbles. You can also find more troubleshooting tips in the original keto bread guide.

Living at High Altitudes?

If you live at high altitudes, adjust your oven temperature by increasing it by 15-30°F. Start checking the bread after 45 minutes instead of 60, using a wooden skewer to test for doneness.

Storage Tips

After the bread has cooled, store it at room temperature for up to 3 days. Loosely cover it with a kitchen towel or parchment paper to avoid trapping moisture, which can make the bread soggy. Avoid airtight containers.

For longer storage, slice the bread and freeze it for up to 3 months. Place the slices in a freezer-safe bag or container, removing as much air as possible.

To reheat, toast slices in a toaster or toaster oven for a crispy texture. Alternatively, microwave a slice for 15-20 seconds for a softer result. If reheating a larger portion, bake in the oven at 350°F (175°C) for 10-15 minutes.

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Hands-on Overall

Serving size 1 slice

Allergy information for The Best Low-Carb Yeast Bread

✔  Gluten free
✔  Dairy free
✔  Nut free
✔  Nightshade free
✔  Pork free
✔  Avocado free
✔  Fish free
✔  Shellfish free
✔  Beef free
Pescatarian
Vegetarian

Nutritional values (per 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. Prep: Before starting, read through the full recipe and check the blog post for tips, especially if you’re using any ingredient swaps.
  2. Activate the yeast: Turn on the oven light (just the light, not the heat). Pour 3/4 cup (180 ml) of warm water into a bowl. The water should be about 100°F (40°C) but not hotter than 110°F (45°C). If your oven doesn’t have a light option, preheat it to the lowest setting (around 120°F or 50°C), then let it cool for 30 seconds before proceeding.
  3. Add sweetener: Stir in yacon syrup or sugar until fully dissolved. Don’t worry, the sugar will be consumed during the fermentation process! The Best Low-Carb Yeast Bread
  4. Add the yeast: Sprinkle dry active yeast (or 30 g fresh yeast) into the water. Place the bowl inside the warm oven with just the light on, and let it proof for 10 minutes. The yeast should become frothy and increase in volume.
  5. Prepare the loaf pan: While the yeast is proofing, line a 5x8 inch (13x20 cm) loaf pan with parchment paper.
  6. Grind the psyllium husks: If using whole psyllium husks, grind them into powder using a coffee grinder or food processor. This ensures a better texture. The Best Low-Carb Yeast Bread
  7. Combine dry ingredients: In a large bowl, mix together the ground psyllium husk, defatted sesame flour, flax meal, coconut flour, whey (or egg white) protein powder, cream of tartar, baking soda, and salt. Use a hand mixer for an even consistency if needed. The Best Low-Carb Yeast Bread
  8. Mix the eggs: In another bowl, whisk 5 egg whites and 2 egg yolks. Reserve 1 egg yolk for brushing the top later. The Best Low-Carb Yeast Bread
  9. Combine wet ingredients: Add the egg mixture to the bowl with the proofed yeast. Add the apple cider vinegar and the remaining 1 1/4 cups (300 ml) of warm water. The Best Low-Carb Yeast Bread
  10. Mix the dough: Using a hand mixer or stand mixer, slowly add the dry ingredients to the wet mixture. The Best Low-Carb Yeast Bread
  11. Add about 1/2 cup at a time, mixing thoroughly after each addition. The Best Low-Carb Yeast Bread
  12. Form the dough: Once all the dry ingredients are mixed in, transfer the dough into the prepared loaf pan. Spread it evenly with a spatula, and if desired, score a line down the middle for a decorative slit effect. The Best Low-Carb Yeast Bread
  13. Proof the dough: Place the loaf in the oven with the light on for 60 minutes to allow it to rise. After proofing, remove the loaf and preheat the oven to 350°F (175°C) for fan-assisted or 380°F (195°C) for conventional ovens. The Best Low-Carb Yeast Bread
  14. Brush the loaf: Whisk the reserved egg yolk with 2 teaspoons of water and gently brush it on top of the loaf. Be careful not to press too hard and deflate the bread. The Best Low-Carb Yeast Bread
  15. Bake the bread: Optionally sprinkle sesame seeds on top, then bake for about 60 minutes. To prevent over-browning, cover the top with foil during the last 15-20 minutes if necessary. The Best Low-Carb Yeast Bread
  16. Cool the bread: Once baked, remove from the oven and let the bread cool in the pan. If you have another loaf pan, transfer the bread to it by lifting the parchment paper edges. This helps reduce moisture buildup. The Best Low-Carb Yeast Bread
  17. Slice and serve: Once the bread is completely cool, slice and serve. The recipe makes about 12-14 slices, depending on the loaf size. The Best Low-Carb Yeast Bread
  18. Storage tips: Store the bread at room temperature, loosely covered with a kitchen towel, for up to 3 days. To store longer, slice the loaf and freeze in batches of 2-4 slices for up to 3 months. The Best Low-Carb Yeast Bread

The Best Keto Yeast Bread
Step by Step

★★★★★★★★★★
4.8 stars, average of 967 ratings
The Best Keto Yeast Bread
This is the best low-carb and keto yeast bread you will ever try. So fluffy, nut-free and full of delicious flavor, just like real bread!
Hands on10m
Overall2h 30m
Servings14
Calories101 kcal
Pin it

Ingredients

Instructions

  1. Prep: Before starting, read through the full recipe and check the blog post for tips, especially if you’re using any ingredient swaps.
  2. Activate the yeast: Turn on the oven light (just the light, not the heat). Pour 3/4 cup (180 ml) of warm water into a bowl. The water should be about 100°F (40°C) but not hotter than 110°F (45°C). If your oven doesn’t have a light option, preheat it to the lowest setting (around 120°F or 50°C), then let it cool for 30 seconds before proceeding.
  3. Add sweetener: Stir in yacon syrup or sugar until fully dissolved. Don’t worry, the sugar will be consumed during the fermentation process!
  4. Add the yeast: Sprinkle dry active yeast (or 30 g fresh yeast) into the water. Place the bowl inside the warm oven with just the light on, and let it proof for 10 minutes. The yeast should become frothy and increase in volume.
  5. Prepare the loaf pan: While the yeast is proofing, line a 5x8 inch (13x20 cm) loaf pan with parchment paper.
  6. Grind the psyllium husks: If using whole psyllium husks, grind them into powder using a coffee grinder or food processor. This ensures a better texture.
  7. Combine dry ingredients: In a large bowl, mix together the ground psyllium husk, defatted sesame flour, flax meal, coconut flour, whey (or egg white) protein powder, cream of tartar, baking soda, and salt. Use a hand mixer for an even consistency if needed.
  8. Mix the eggs: In another bowl, whisk 5 egg whites and 2 egg yolks. Reserve 1 egg yolk for brushing the top later.
  9. Combine wet ingredients: Add the egg mixture to the bowl with the proofed yeast. Add the apple cider vinegar and the remaining 1 1/4 cups (300 ml) of warm water.
  10. Mix the dough: Using a hand mixer or stand mixer, slowly add the dry ingredients to the wet mixture.
  11. Add about 1/2 cup at a time, mixing thoroughly after each addition.
  12. Form the dough: Once all the dry ingredients are mixed in, transfer the dough into the prepared loaf pan. Spread it evenly with a spatula, and if desired, score a line down the middle for a decorative slit effect.
  13. Proof the dough: Place the loaf in the oven with the light on for 60 minutes to allow it to rise. After proofing, remove the loaf and preheat the oven to 350°F (175°C) for fan-assisted or 380°F (195°C) for conventional ovens.
  14. Brush the loaf: Whisk the reserved egg yolk with 2 teaspoons of water and gently brush it on top of the loaf. Be careful not to press too hard and deflate the bread.
  15. Bake the bread: Optionally sprinkle sesame seeds on top, then bake for about 60 minutes. To prevent over-browning, cover the top with foil during the last 15-20 minutes if necessary.
  16. Cool the bread: Once baked, remove from the oven and let the bread cool in the pan. If you have another loaf pan, transfer the bread to it by lifting the parchment paper edges. This helps reduce moisture buildup.
  17. Slice and serve: Once the bread is completely cool, slice and serve. The recipe makes about 12-14 slices, depending on the loaf size.
  18. Storage tips: Store the bread at room temperature, loosely covered with a kitchen towel, for up to 3 days. To store longer, slice the loaf and freeze in batches of 2-4 slices for up to 3 months.

Nutrition (per serving, 1 slice)

Calories101kcal
Net Carbs1.6g
Carbohydrates6.3g
Protein8.7g
Fat5.3g
Saturated Fat1.4g
Fiber4.7g
Sugar0.5g
Sodium240mg
Magnesium52mg
Potassium169mg

Detailed nutritional breakdown (per 1 slice)

Net carbsProteinFatCalories
Total per 1 slice
1.6 g8.7 g5.3 g101 kcal
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
Flax meal (flaxmeal), 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

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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.

More posts by Martina Slajerova
Martina Slajerova

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Comments (143)

May I use Cup 4 Cup instead of the 1 1/4 of Defated Sesame Flour?  If not where can I get the Defated Sesame Flour?

Are you planning to use ground sesame seeds? Or other alternatives? The conversions are listed in the recipe post but let me know if you meant something else!

I am wondering if anyone has used SAF instant yeast.  That is what I have on hand and have used with gluten cinnamon rolls I bake for Squadron Christmas gift giving.  Regular yeast is expensive and I am trying to be mindful of our grocery money.

Yes, if you use instant yeast, you just add it straight to the dry ingredients. You won't need to use sugar either.

Some extra tips not mentioned for those using a bread machine.
Use a program that only has a single knead before rise and bake. Any additional kneads will destroy the rise and produce a flat loaf.
A program with a longer rise time than shorter is better.
I had best results by mixing  both wet and dry ingredients first (in separate bowls) as per instructions before layering wet, then dry into bread pan. Keeping wet mildly warm (40 to 45 dec C, 105 to 115 F will maximises rise. I warmed the bread pan first and put eggs in separate bowl in the oven while using oven to activate the yeast.
Dry active yeast instead of instant produces best rise and I also add separate ‘bread machine yeast improver’ to dry ingredients to maximise rise.
I reduced liquid by 30 ml. Reducing too much the machine may struggle mixing properly.

Just adding some comments not yet included in prior feedback for those attempting to use this recipe in a bread machine.
First and foremost, it’s imperative that you choose a program that only performs a single knead on the ingredients prior to the rise and bake period. Even one additional minor knead after the first on this loaf will completely destroy the rise rendering the loaf flat.
If your manual doesn’t break down the knead/rise/bake times, then I’d encourage running the machine programs with mock ingredients or even empty during other activities so you can listen, check and jot notes for each part of the making cycle to find an appropriate program. Noting that even Gluten Free programs on some machines unhelpfully incur multiple kneads! Ideally find one that has a short single  knead, a rise of at least an hour (longer is fine, it just enhances the rise and boosts yeast favour a bit more) and I found a longer bake (50 mins to 1 hr) is generally better for this 1kg loaf.
I reduced water by 30ml and would encourage following the recipe instructions of mixing the dry ingredients in one bowl, then properly mixing all wet in another before layering in wet, then dry in the bread maker pan. Ensuring the wet are all nice and warm as instructed to optimise the rise.
If your machine has a forced rest period prior to kneading (mine does) use that time to prep ingredients in such a way that you put everything in the pan a short time before the knead starts so the yeast is still nice and active. I also warm the pan with a little warm water first.
As others have said you’ll  get the best rise using dry active yeast instead of instant, and if you can get your hands on ‘bread machine yeast improver’ available at some supermarkets, a heaped teaspoon added to dry ingredients mix will help the rise even further.

Thank you SO MUCH, this is so helpful!

Hi Martina, up the top in the conversions for replacing defatted sesame seed flour with ground sesame seeds you state “use 1 cup packed ground sesame seeds (140 g/ 5 oz) for every 1 cup fine defated sesame flour (100 g/ 3.5 oz)”, but in the recipe you state the 100g/3.5oz defatted flour volume as being 1-1/4 cups. I’m just wondering which it is please as i’ll use ground sesame seeds so want to use the right upscale ratio. Also, have you ever tried this in a bread machine. Thanks!

I'm sorry it took a while to reply, I have been enjoying the fourth trimester with our twins 😊 Well spotted, thank you I'll fix that. The amount in the ingredients is correct.

ALL THOSE HELPFUL HINTS. So proud of this webster. Tries to help people understand. So grand! A few tips for what it's worth (not much):
BLOOMING YEAST: An old lady whose mother made her make bread each Sat.  Blooming yeast is easy. Just run your hand under the sink until it is lukewarm, that will do it. Also, a TINY amount of sugar (or honey) will start the process, but you really DO NOT need to do this if you have active yeast. The sweet stuff proves it's alive.
DON'T KILL IT: So when it comes to the yeast, I made sure my eggs were not cold. Just sayin'.
FLAXSEED & ESTROGEN DOMINANCE: For those of you with estrogen dominance, do NOT use flaxseed in any way, it is very estrogenic.

Obviously you can't use sugar or honey in this recipe. Neither are keto friendly. Why suggest these on a keto recipe?

It absolutely can be used and I explained why.  I mentioned it in multiple parts of the recipe 😉

My first try with this recipe resulted in a very dense loaf that didn’t rise, due to the instant yeast. (Still it was very good and we are both loaves ☺️) Took your advice today and used a type which I could see bubble. It turned great! The first attempt, I stored the loaves in a paper bag and had no trouble with it being too moist. Thanks for an amazing recipe!

Thank you for your feedback Laurie, that's good to know!

Well, mine's rising in the pan, I've used live fresh yeast, and ut seems tobe working nicely. Unfortunately my scales decided to stop registering just as I was adding the psyllium husk, and igadn'tthought it through, I was weighing by composite adding, so I suspect there might be a bit too much, and I imagine that will affect the texture and final rise, but looking forward to the  result whatever

Oh no that happened to me when I was working on my Panettone recipe. Luckily it was ok but I always worry with baked recipes. Psyllium is the one ingredient that may alter the recipe as it's highly absorbent but I think if you used a tablespoon measure, you should be fine. I hope it came out great!

It did, it was lovely, the best bread I've tried since I went keto, including commercial ones. Nice colour, good crust, nice texture, though fairly close crumbed. The taste was bland, as bread is, it was lovely with just butter and cut very well. Tomorrow I shall try it toasted with butter and marmite, or maybe my favourite lunch recipe - toast, butter and marmite, with cheddar cheese completely covering it so that the crusts don't get burnt. Pop it under the grill till the cheese warms up then top it with thin slices of tomato and back under the grill till the tomato is cooked and the cheese bubbling. I'm really looking forward to it - thank you so much for producing such a great recipe and sharing it

This bread is amazing - despite my slip with the  psyllium husk, it turned out beautifully. I tried it toasted for lunch, with cheese and tomato grilled on top  and then at teatime i had a slice just spread with butter with a large salad meal. Both delicious. I shall no longer feel restricted and as if I'm on a diet, as really I will be eating as I always have as far as meal styles go - basic fresh foods (all my weight problems are 100% down to sugar addiction and having eliminated sugar and most other carbs I'm in control and don't want them )
Thank you so much for your hard work developing this bread

Thank you Robbie, I'm glad you enjoyed!

Hello. I'm trying to find a way to use wheat gluten. Can I add it or can I substitute anything in this recipe?
Thank you for your time

Hi Priscilla, I'd love to be able to help but since I don't eat (and can't eat) gluten, I haven't tried this. I'd probably use a small amount, such as 1/4 cup and use it instead of the protein powder. But I'm only guessing!

If I triple the recipe, should I triple the yeast amount as well?

Yes, you will need to triple all of the ingredients.

Is there a way to test if the bread is done? Should it be a specific temperature, should a toothpick come out clean? Thanks.

I think the best way is to use a wooden stick. I've baked this bread for even longer (by accident) and it's ok to do that. Longer baking is not an issue as long as the top is not burnt.

This is a delicious recipe… Thank you so much for posting it!
I do have a question about the posted net carb count. When I do the math, I end up with 4.7 g of net carbs per slice, based on 12 slices per loaf. I see that you come up with only 1.7 grams per slice. Just wondering where my calculations have gone wrong. Thanks for any clarification that you can provide!

Thank you Adele! Is that when you're using another app? It's very common to get errors. In my recipes I only use verified data sources and I avoid using branded product data as they are crowd sourced and prone to errors. In our app (ketodietapp.com/) we tag foods included in the database with badges that indicate the trust levels. I hope this helps!

Wonderful! I will definitely download the app!
Thanks so much!

I made this bread for my husband yesterday with almond flour. I used fast acting yeast and you said it does not have to be activated but I was not sure if I still had to add the sugar or not.  I left it out and the dough still puffed up by the end of the hour. I covered it loosely with foil toward the end of the cooking time because it was getting quite brown on top but when I removed it the puffed up crust had deflated. When I cut the bread it had a hole all along the top. He hasn't tried it yet but I hope he likes it better than the paleo bread I have been making him. The slices are a lot smaller and it tends to crumble a lot on the top so cannot be toasted in a toaster.  

Oh no, I'm sorry to hear that. I had hollow bread a few times and have written about it in this recipe: The Best Low-Carb & Paleo Bread - The Ultimate Guide
If you're using fast-acting yeast, you can mix it directly into the dry ingredients and then add (the same amount of) liquid ingredients including the yacon syrup or other nutritive sweetener (sugar, honey or maple syrup).
You then need to let the dough proof in the oven. It should take a lot less for the bread to rise when using fast-acting yeast, just about 15 minutes.
I prefer using dry active yeast as I can easily confirm if the yeast is alive and ok to bake with (in the first "foaming" step).
I hope the next batch comes out great!

What can I replace sesame seed flour?

Hi Nina, please read the recipe - there's a section on substitutions.

I followed the recipe exactly, except did not let the bread rise as long as I should've because I needed the oven for dinner. It was still delicious and fairly fluffy! I got 14 full slices out of it, and will be trying to make a "sweet" loaf soon with defatted peanut flour and vanilla whey + some stevia.
Have you ever tried increasing the whey protein powder?

Thank you so much for the lovely feedback! I haven't tried adding more protein powder but it I think that it can't hurt. It should make the bread even fluffier and less crumbly.

Forgot to mention which way I made it:  Used my own ground sesame seeds because that's what I had on hand, reduced water like you suggested, used 8 egg whites from a carton because, again that's what I had on hand, no whole eggs because of the extra fat in homemade ground sesame seed flour, per your suggestion.  Next time I will grind the sesame flour 24 hours ahead of time and spread it out on a pan to help it dry out.  It was a little moist but I can work on that.  5 Stars!

That is a good point to skip egg yolks when using ground sesame seeds. I can see why that can help! 😊

Holy freakin cow.....this is amazing.  I've been looking for a keto bread for years that didn't add in unnecessary chemicals and unnecessary high amounts of fiber nutrititionless fillers.  I wanted a bread filled with nutrition and have it taste good AND be keto.  My bread didn't rise as high as yours, but it did rise and that yeast flavor!  This has such a delicious and mild flavor I can eat it with butter.  Very very happy.  Good Job

Thank you so much, glad to hear it was a success!

I’m glad I discovered this recipe, as I am avoiding gluten and dairy. I have recently started an exercise and nutritional plan that promotes a higher protein diet. For the last few months I have learned how to make gluten-free bread, however these recipes are grain-based therefore quite high in carbs. Your recipe might save my breakfast ritual! I am wondering if I can replace the defatted sesame flour with defatted peanut powder (PB&Me defatted peanut butter powder) or pea protein powder? I have read in one of the comments that I can replace the whey protein isolate with collagen protein powder, which is great because that’s what I have in my pantry. Also, can I replace the egg yolks with olive oil?
I have plenty of psyllium husk powder, so it will have to for now.
Thank you Martina for this recipe and all the tips, I’m looking forward to experimenting!

That sounds like an interesting idea! I'd love to help here but these are too many substitutions and I would only be guessing as I have tried none of them.
I only used peanut powder ingredient once to make truffles. I remember it was very dry. You may need some additional liquids but I would have to test that. I'm not sure about pea protein powder either as this is not an ingredient I use in large quantities. I use whey protein powder in keto baking as it improves the texture but I only use 1/4 to 1/2 cup and never as a replacement for the main baking ingredient.
If you try any of these alternatives, please do share them here, I'm intrigued!

One of the instructions says decrease the water but the water amount is increased?

Hi Alisa, I'm not sure what you're referring to, are you using any substitutions? That is when I suggested you may need to decrease the amount of water.

I accidentally purchased the psyllium already powdered... what should I do if I want to try to use it?

That shouldn't be an issue if you get the fine, light ground psyllium. The reason I recommend grinding it myself is that some types of psyllium is dense and heavy. It is also a lot darker. You can see the comparison picture to tell whether you have the right product.

I just made this bread, but there are so many steps and alternatives I missed two key suggestions. First, the one about using whole psyllium husks and grinding yourself...I have both ground and whole husks in my pantry. I also missed the suggestion to use defatted sesame flour. I don’t have defatted sesame flour, just the regular sesame flour, so I would have used the flour I have on hand anyway. My loaf turned out very flat, dense and was way too moist. The texture/taste was very strongly “Psyllium” dominant, which I don’t particularly enjoy. BUT! I was able to salvage it by slicing it very thin, brushing the slices with olive oil and sprinkling a bit of granulated garlic and salt to create some very delicious and crunchy crostini by placing the slices in the dehydrator for a few hours. I also tried them in a very low oven, but the dehydrator yielded the best results. I’m very happy with the final product, and would make it again...just the way it is!

I'm sorry Pati, that must have been disappointing! At least you made a keto crostini using this recipe! 😊
All of the suggestions and alternatives are mentioned in the post, I know it's long but it's one of those recipes that can be made in different ways but only with adjustments. I can't guarantee results otherwise.
I do list "defated" sesame flour in the ingredients but I'll add a note to the first step to read the instructions if anyone decides to use alternatives to make sure that this doesn't happen again. I hope the next batch comes out great!

Thank-you for this recipe. I have been making yiur Ultimate keto buns and making that into bread,  which I enjoy very much. Like everyone else, I miss the aroma and taste of a yeast bread. I cannot seem to find defatted sesame or almond flour here in Canada so I made it for the first time today with regular almond flour. While it didn't rise the way I had hoped and the bread is a little on the heavy side, the flavour is wonderful. The texture is till a little moister than a wheat bread but I can sure live with that. I may experiment with some sunflower flour to see what the flavour is like.
Thank you, Martina. I have several of your cook books and find the recipes always work and I love the way you add instruction so there is less room for failure!

Thank you so much Cathy, I'm glad you enjoyed! ❤ I wish it was easier to find sesame flour. I may have good news for you, I found it on Amazon.ca! It should be the same that I am using, based on the texture. It's called "Kevala - Organic Sesame Flour". I use one from Sukrin and I'm surprised it's not available as I can see they do have Sukrin sweeteners.

Hi, can you substitute collagen protein powder for the whey protein powder?

Hi Marie, yes you can do that. I haven't tried it in this recipe but I commonly use us in cakes and it works just as well as whey protein. I hope this helps!

Hi Martina,
I have made this bread several times and never had good luck.  I live at very high altitude (10750ft).  I have tried tweaking several ingredients but still can't keep this from falling.  I am determined.
My best loaf was made with 1-1/4c. almond flour, 1/2 c. lupin flour, wheat gluten for protein and 1 T. coffee berry flour for that sweet whole wheat look. I want to make sure I am reading your recipe correctly.
I one sentence you state that you should use 2 c. almond flour.  In another you state that 1 c. of sesame flour is equivalent to 3/4 c. almond flour.  These two amounts are conflicting?  Can you clarify?  Thanks

I'm sorry to hear that Jill! I've never lived at high altitudes so I can only provide usual generic tips for baking. 11K ft is a lot of fine tuning! I'll try to do some research on high altitude baking to see if I can find more tips. I think you may be referring to this section which I'll further clarify as I can see how "defatted almond flour" and "almond flour" can get mixed up:
"1 cup fine defated sesame flour = 3/4 cup fine defated almond flour
If you can't find defated almond flour or defated sesame flour, use twice as much of almond flour (see section above for more information)."
This means that you can either use 3/4 cup fine defated almond flour OR 2 cups regular almond flour. I'll also add weights to all just to make sure it's all there.
Another thing I'd try is making 12 burger buns instead of a loaf. Generally speaking they are less likely to fall. You'll need to bake them for 15-20 less minutes so keep that in mind.
UPDATE: I made this recipe into burger buns today and I used fine defated almond flour to replace the sesame flour. I used 1 1/4 cup defated almond flour. so I adjusted the tip above to "1 cup fine defated sesame flour = 1 cup fine defated almond flour" as it worked better.

Hi Martina
I have been unable to find whole psyllium husks where I reside...any suggestions? Thank you

Hi Fehmida, Amazon and most online "health food" stores should have it. It may be available in some grocery stores but online is your best bet. Where do you live?

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