The Best Low-Carb Yeast Bread


Step 1Before you start and especially if you plan to make any swaps, make sure to read, make sure to check the blog post for all tips and detailed instructions, especially if you're viewing this recipe from the KetoDiet App.)

Step 2Turn 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.

Step 3Add yacon syrup or sugar and stir until fully dissolved. Don't panic, no sugar will be left after the fermentation of yeast!

Step 4Sprinkle with active dry yeast (or use 30 g/ 1.1 oz fresh 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.)

Step 5Once the yeast have proofed, remove the bowl from the warm oven. Keep the light in the oven on.

Step 6Meanwhile, place the whole psyllium husks in a coffee grinder and process until powdered. If you're using ready-made powder, make sure you're using the right type by checking the post above.

Step 7Place all of the remaining dry ingredients, apart from any seeds you may sprinkle on top, in another bowl: defatted sesame seed flour, flax meal, coconut flour, whey (or egg white) protein powder, psyllium powder, cream of tartar, baking soda and salt. Mix to combine or use a hand mixer to process well.

Step 8Place 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.)

Step 9Add 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).

Step 10Use a hand mixer or a stand mixer and process until well combined. Add the dried mixture, about 1/2 cup at a time and process well.

Step 11Gradually add more until you use all of it.

Step 12Transfer the dough into the lined loaf pan. Spread using a spatula and optionally draw a line in the middle to create a slit effect.

Step 13Place in the oven and let it proof with the oven light on to 60 minutes.

Step 14Once 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).

Step 15Optionally, 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).

Step 16Once 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.

Step 17Once completely cool, slice and serve. Store at room temperature loosely covered with kitchen towel for up to 3 days.

Step 18Eat just like bread — with butter, cream cheese and/or chia jam or use to make a sandwich.

Step 19To store for longer, slice the whole loaf and freeze in batches of 2 to 4 slices for up to 3 months.