This “Wheat” Keto Bread Recipe with Yeast simulates a multigrain style bread, complete with yeasty aroma and great bread-y texture with just 3g net carbs per slice!
Sometimes we all want a sandwich. Or toast with butter and jam. Maybe a tuna melt. Or a grilled cheese.
However you eat it, sometimes you just want BREAD, whether you’re keto or not.
One of the things people tell me most frequently when I tell them that I eat low carb and keto most of the time is that they could never do that. And do you know the most common reason they give me?
Because they’d miss bread too much.
Well, what if I told you that you can have your bread and eat it too? And still be keto!
The Keto Bread Cookbook by Faith Gorsky and Lara Clevenger
This cookbook has 100 keto bread recipes. Yup, that sure is a lot of bread!
We included recipes to satisfy just about all of your cravings, such as:
- Pie Crust (one recipe for sweet pies, like French Silk Pie one recipe for savory pies, such as Chicken Pot Pie)
- Banana Nut Quick Bread
- Enchilada Bake
- Hoagie Sandwich Rolls
- Oven-Fried Chicken Tenders
- Pull-Apart Caramel Monkey Bread
- Spiced Beef Empanadas
- Rosemary Black Pepper Focaccia Bread
- Fluffy Dinner Rolls
- Palak Paneer (Indian Spinach Curry with Paneer Cheese) to serve with our keto Naan from the cookbook
- "White" Bread (almost zero carb)
- And lots more!
Buy Keto Bread here:
“Wheat” Keto Bread Recipe with Yeast
This “Wheat” bread is the counterpart to our “White” Bread. And you’ll be just as surprised at how much our “Wheat” Bread actually looks like bread!
This loaf bakes up nice and fluffy with great flavor. Don’t skip the seeds (here we use sunflower seeds, sesame seeds, and chia seeds). The seeds add a little bit of texture, making this loaf similar to a multigrain wheat bread.
Why Use Yeast in Keto Baking?
When we’re getting ready to eat, we see and smell the food first. Before food touches our tongues, its aroma hits our noses.
It stands to reason that if our keto bread smells like bread, it’s that much more likely to provide a satisfying experience! The yeast in this recipe is used to help our “Wheat” Bread smell like regular bread.
Pro Tip: The yeast is not used as a leavening agent in this “Wheat” Keto Bread Recipe with Yeast. Instead, the yeast helps our bread smell like bread.
Is Keto Bread Really Keto?
We can’t speak for other keto bread recipes, but our loaf is completely keto-friendly and easy to fit into a ketogenic meal plan!
Nutrition Information For Our “Wheat” Keto Bread Recipe with Yeast:
- 14g fat
- 6g protein
- 8g carbohydrates
- 5g fiber
- 3g net carbs
- 250mg sodium
- 1g sugar
What is Keto Bread Made Of?
If you’ve been following my blog for a while, you know I’ve been doing gluten free and grain free baking for years, starting with paleo baking, and then moving to low carb and eventually keto. As much as baking is a labor of love, it’s also a science!
I don’t use "non-food" foods. Because for me, the whole point of making a loaf of homemade keto bread rather than buying a loaf of keto bread is because I want to minimize additives, preservatives, and chemicals!
I don’t use gums, such as guar gum or xanthan gum in my baking. Like a lot of people, xanthan gum gives me GI distress (read: a really bad upset tummy) and so I just don’t want to eat it.
And also, I use a minimum amount of different kinds of flours in my keto breads and keto baked goods recipes. Because no one wants to have to pull out six different types of flours to make one recipe, right?!
Here Are the Ingredients in Our “Wheat” Keto Bread Recipe:
- Yeast: For bread-like aroma.
- Warm water: To dissolve the yeast.
- Almond flour: The base of this bread!
- Psyllium husk powder: Helps achieve a bread-like texture in gluten free breads.
- Baking powder: This is the leavener in this recipe.
- Raw sunflower seeds: For texture and flavor; helps give this a “multigrain” bread texture.
- Sesame seeds: For texture and flavor; helps give this a “multigrain” bread texture.
- Chia seeds: For texture and flavor; helps give this a “multigrain” bread texture.
- Salt: What kind of bread is good without salt?! FLAVOR, my friends.
- Eggs: Leavener and structure.
- Egg whites: Leavener and structure.
- Apple cider vinegar: Improves flavor along with liquid stevia.
- Liquid stevia: Improves flavor along with apple cider vinegar.
- Unsalted butter: This recipe also works well with avocado oil.
- Boiling water: Don’t skip this! The psyllium husk powder absorbs quite a bit of liquid and it needs the boiling water. And no, the boiling water won’t hurt the yeast in this recipe because here we’re using the yeast for aroma, not as a leavening agent.
More Low Carb and Keto Bread-Like Recipes:
- Cinnamon Rolls (Gluten Free; Low Carb)
- 90 Second Microwaveable Bread (Low Carb; Keto)
- Sandwich Bread Rolls/Buns (Gluten Free; Low Carb; Keto; Paleo)
- Shortcake or Sweet Biscuits Recipe (Gluten Free; Low Carb; Keto)
- Vanilla-Almond Yellow Butter Cake (Gluten Free; Low Carb; Keto)
- Sesame Butter Crackers (Gluten Free; Low Carb; Keto)
Did you make this recipe? Please rate it and leave a comment below because I love hearing from you! You can also tag @anediblemosaic on social media. To stay up-to-date FOLLOW ME on Instagram, Twitter, and Facebook. Xoxo, Faith
“Wheat” Keto Bread Recipe with Yeast
- ½ teaspoon yeast
- 1 tablespoon warm water
- 1 ¾ cups almond flour
- 4 tablespoons psyllium husk powder
- 2 teaspoons baking powder
- 2 tablespoons raw sunflower seeds coarsely chopped
- 4 teaspoons sesame seeds
- 2 teaspoons chia seeds
- 1 teaspoon salt
- 2 large eggs
- 4 large egg whites
- 2 tablespoons apple cider vinegar
- 10 drops liquid stevia
- 6 tablespoons unsalted butter melted and cooled slightly
- ½ cup boiling water
- Preheat oven to 350F. Line a 9 by 5-inch loaf pan with parchment paper.
- Add the yeast and warm water to a small bowl and stir to combine. Let it sit until foamy, about 5 to 10 minutes.
- Whisk together the almond flour, psyllium husk powder, baking powder, sunflower seeds, sesame seeds, chia seeds, and salt in a large bowl.
- Whisk together the eggs, egg whites, vinegar, liquid stevia, butter, and foamy yeast mixture in a medium bowl.
- Stir the egg mixture to the dry ingredients, and then stir in the boiling water.
- Transfer the batter to the prepared loaf pan, spreading it out evenly.
- Bake until the loaf is golden brown on the top and bottom, and it sounds hollow when you tap the bottom, about 1 hour, 15 minutes. If the loaf starts to look too dark on top before it’s done, cover the top with aluminum foil during the last 15 minutes of baking.
- Turn off the oven, leave the foil on top, and let the loaf cool for 30 minutes in the oven.
- Remove the loaf and let it cool to room temperature before slicing.
- Recipe is from the Keto Bread cookbook by Faith Gorsky and Lara Clevenger.
- Net Carbs: 3 per serving (1 slice)
- This recipe makes 1 (9 by 5-inch) loaf of bread; cut it into 14 slices and each slice is 1 serving.
- The yeast is not used as a leavening agent in this “Wheat” Keto Bread Recipe with Yeast. Instead, the yeast helps our bread smell like bread.
- Note that there is NO wheat in this recipe! That's why the word "wheat" in the recipe title is in parentheses. This bread is a simulation of wheat bread with a similar appearance!
- Please watch the video "Wheat" Keto Bread Recipe for lots more tips and tricks!
Disclosure: This post contains Amazon affiliate links to products I believe in, which means that even though it doesn’t cost you anything extra, I will receive a small amount of money from the sale of these items. Thank you for helping to support An Edible Mosaic!