Bread Recipe With Yeast

About

This easy Keto bread recipe is prepared with a rapid rise yeast to help give your low carb loaf the texture and consistency of a regular bread. This basic Keto bread recipe requires no proving or use of a bread maker. The batter is simply beaten together before being baked until risen and golden, giving you the perfect guilt free loaf.

Keto Bread with Yeast Ingredients

This simple Keto bread loaf is prepared with a dry ingredient base of coconut flour, xanthan gum, a little baking soda, rapid rise yeast, salt, and low carb sweetener. This is then combined with just a little acidity from lemon juice, melted butter and warm water. Beaten eggs are then added to the mixture to create volume and bind the bread.

Keto Bread Tips

This Keto bread recipe is prepared with coconut flour and cannot be substituted for almond flour as the texture and consistency would not be the same. We have prepared this as a simple, plain loaf – perfect toasted or slathered in your favorite Keto toppings. You may however add additional flavorings and seasonings to the bread if desired. Why not try adding cinnamon for a sweet breakfast loaf, or stir through seeds to create a wholesome seeded bread? Be sure to adjust your macros to account for any additions.

Ingredients

7 medium raw egg
3 teaspoon rapid rise highly active yeast by fleischmamn's
1 cup coconut flour
1 teaspoon lemon juice
1 teaspoon baking soda
1 teaspoon salt, sea salt
1 teaspoon 100% pure erythritol by now
1 tablespoon breakfast butter melted by country buffet
1 teaspoon xantham gum gluten free by hodgson mill
½ cup warm water

Instructions

Preheat the oven to 300 degrees Fahrenheit and line a loaf tin with baking parchment. Add the coconut flour, baking soda, xanthan gum, yeast, salt and erythritol to a large mixing bowl, stir together to combine.
Add the melted butter to the bowl along with the lemon juice and warm water. Beat together to combine. You should have a thick crumb as the mixture begins to bind.
Crack the eggs into a separate bowl. Whisk together for a few minutes. The eggs should be well beaten, fluffy and increased in volume.
Pour the beaten egg into the crumb mixture. Whisk together until well combined. You should have a thick yet smooth and pourable batter.
Spoon the batter into the prepared loaf tin. Smooth over the batter with a spatula so that the surface is even and level.
Transfer to the oven to bake for 35-40 minutes. The bread should be cooked through, firm and golden brown on top. Set aside to cool before slicing to serve.