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!
How to Make Keto Bread Video
The Keto Bread Cookbook by Faith Gorsky and Lara Clevenger
Mine and Lara’s Keto Bread cookbook shows you that you can satisfy your bread cravings and stay in ketosis. (Lara also blogs at LaraClevenger.com!)
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
- 1/2 teaspoon yeast
- 1 tablespoon warm water
- 1 3/4 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
- 1/2 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!
We have tried this recipe four times ~ I LOVE the taste our just does not rise.
This frustrates hubby *lol*.
Today, he followed the directions to a T, and the loaf came out flat.
Gina, Thank you for your comment, I’m so happy you like the bread! Keto bread (without gluten for structure) can be a bit tricky to work with and it will never rise as much as bread with gluten (especially because I try to steer away from using “keto-friendly” ingredients and additives that are highly processed or not the best health-wise…for example, things like xanthan gum, vital wheat gluten, etc.). But with keto baking, it’s not only the ingredients and instructions that matter, there are other external factors that play a surprisingly large role as well. For example, oven calibration (which you can check with an oven thermometer), as well as weather play large roles. I live in Florida and I’ve noticed when I bake this in the summertime (when it’s really hot and extremely humid) the loaf is much flatter than when I bake it during cooler weather (even though I’m baking inside in a temperature-controlled environment).
Have you watched the video I made in the recipe card? I answered a ton of questions about keto bread in it. Other than that, another tip is to make sure your eggs are at room temperature.
I hope this gives you a good starting point! Please feel free to let me know if you have any questions come up. Wishing you guys a great rise on your loaf!
This is THE BEST Keto bread ever. I’ve tried lots of recipes and this is a keeper. Thank you!!!
Is it possible to leave out the yeast in this recipe?
Chutch, Yes, absolutely!
just trying to make this bread but i used the metric button and it converts 4 Tablespoons psyllium husk powder to 59 grams… this seems far too much to me so will try to backtrack but i’ve already added it to the almond flour… When I weigh 4 Tablespoons of my psyllium husk powder i get 16 grams… which is correct?? Thanks.
Hi George, I agree with you, 59g sounds a bit high! The weight can vary quite a bit depending on the brand. For the most precise measurement, I recommend looking at the nutrition label on the package and calculating how much 4 tablespoons weighs based on that. I hope this helps!
My package of Psyllium Husk Powder has 1 Tablespoon at 5 grams. So I’m using 20 grams.
Karen G. says
Can’t wait to try this
I followed exactly the instructions but the batter came out pretty liquid so i added some extra almond flouer. Seems like in the video you have 2 tbsp of chia but in the written recipe you mention 2 tsp! The metric option btw doesnt work! But it came out pretty nice! Can you advice a subs for psyllium husk?i have a problem with that!thanks
Hi Pamela, Thanks so much for trying the recipe! It’s not 2 tablespoons of chia seeds in the video, it’s 2 teaspoons like the recipe says. :)
If you click on the metric option it will list the amounts of dry ingredients in grams (instead of cups), and the amount of water in milliliters; please let me know if you have any other questions or need additional help with the metric measurements.
Unfortunately, for this recipe there is no substitute for the psyllium husk powder – the batter will be too liquidy without it, and it helps achieve the right “bready” texture.
I’m so glad to hear that the loaf came out well for you!
Wesley A. says
I have had success with replacing psyllium husk powder with ground chia seeds; in which I used a blender to grind to a powder. Just add the same amount of chia seeds that the the recipe calls for psyllium husk powder.