This is a truly yeast-risen keto bread. It’s as close to the real thing as you’re gonna get. So yes, you will notice this recipe uses a little real maple syrup. Keto purists may struggle with this one, but the sugar is needed so that the yeast has something to eat. It gets eaten up, so you don’t have to worry about added sugar in the recipe.
Like all keto baked goods, make sure you let the bread cool completely before attempting to slice it. If you slice it too early you may run into problems. Use this for sandwiches, breakfast toast, or even to make french toast!
Yields 12 servings of Sliced Keto Sandwich Bread
The Preparation
- 2 teaspoons active dry yeast
- 2 teaspoons full-sugar maple syrup
- 1/2 cup water, lukewarm
- 1 3/4 cups almond flour
- 3/4 cup golden flaxseed meal
- 1/4 cup unflavored low-carb protein powder
- 2 tablespoons psyllium husk powder
- 2 teaspoons xanthan gum
- 2 teaspoons baking powder
- 1 teaspoon salt
- 1/4 teaspoon cream of tartar
- 1/4 teaspoon ground ginger
- 1 large egg, room temperature
- 3 large egg white, room temperature
- 1/4 cup butter, melted
- 1 tablespoon apple cider vinegar
- 1/4 cup sour cream
The Execution
1. Line a loaf pan with parchment paper. Add the yeast and maple syrup to a large bowl. Make sure the water is only a little warm to touch. Pour water over yeast mixture, cover the bowl with a kitchen towel then allow to rest for 10 minutes. This step is to prove that the yeast has activated properly and will work. If it’s not bubbly, then throw it out and start again.
2. Add the almond flour, flaxseed meal, whey protein isolate, psyllium husk, xanthan gum, baking powder, salt, cream of tartar and ginger to a medium bowl. Whisk together.
3. Add the egg, egg whites, melted butter, and vinegar to the yeast mixture. Make sure that the butter isn’t too hot or it will scramble the eggs. Mix with an electric mixer for a couple of minutes until light and frothy.
4. Add half of the dry mix to the mixer. Then add the sour cream and finish with the last half of the dry ingredients.
5. Add the dough to the greased loaf pan. Use a wet spatula to smooth out the top of the batter. Cover with a towel then let sit for 60 minutes or until the dough has risen past the top of the loaf pan. The weather can greatly affect rise time. If the weather is cool, it may take longer, and if it’s hot it might happen very quickly.
6. Preheat your oven to 350F. Add the loaf pan onto a baking sheet. Place in the oven then bake for 45-55 minutes or until the crust is a deep golden-brown color. Add foil to the top of the pan after the first 20 minutes of baking. Just be sure to tent the foil so that it doesn’t prevent the bread from rising further.
7. Let the bread rest for 5 minutes then transfer it to a cooling rack. Do not slice it open until it has completely cooled, as it’s still cooking. Some deflation is normal. After cooling just slice and serve.
This makes a total of 12 servings of Sliced Keto Sandwich Bread. Each serving comes out to be 208 calories, 16.2g fats, 3.4g net carbs, and 8.1g protein.
| NUTRITION | CALORIES | FAT | CARBS | FIBER | NET CARBS | PROTEIN |
| 2 teaspoon active dry yeast | 26 | 0.6 | 3.3 | 2.2 | 1.1 | 3.2 |
| 2 teaspoon full-sugar maple syrup | 35 | 0 | 9.1 | 0 | 9.1 | 0 |
| 1/2 cup water | 0 | 0 | 0 | 0 | 0 | 0 |
| 1 3/4 cup almond flour | 1135 | 98 | 43.1 | 25.5 | 17.6 | 41.2 |
| 3/4 cup golden flaxseed meal | 417 | 32.9 | 22.5 | 21.3 | 1.2 | 14.3 |
| 1/4 cup unflavored low-carb protein powder | 85 | 0.4 | 1.5 | 0.8 | 0.8 | 18.9 |
| 2 tablespoon psyllium husk powder | 112 | 0 | 25.6 | 22.4 | 3.2 | 0 |
| 2 teaspoon xanthan gum | 31 | 0 | 7.4 | 7.4 | 0 | 0 |
| 2 teaspoon baking powder | 5 | 0 | 2.6 | 0 | 2.5 | 0 |
| 1 teaspoon salt | 0 | 0 | 0 | 0 | 0 | 0 |
| 1/4 teaspoon cream of tartar | 2 | 0 | 0.5 | 0 | 0.5 | 0 |
| 1/4 teaspoon ground ginger | 1 | 0 | 0.3 | 0.1 | 0.3 | 0 |
| 1 large egg | 79 | 5.2 | 0.4 | 0 | 0.4 | 6.9 |
| 3 large egg white | 51 | 0.2 | 0.7 | 0 | 0.7 | 10.8 |
| 1/4 cup butter | 407 | 46 | 0 | 0 | 0 | 0.5 |
| 1 tablespoon apple cider vinegar | 3 | 0 | 0.1 | 0 | 0.1 | 0 |
| 1/4 cup sour cream | 114 | 11.1 | 2.7 | 0 | 2.7 | 1.4 |
| Totals | 2503 | 194.5 | 119.8 | 79.5 | 40.2 | 97.2 |
| Per Serving (/12) | 209 | 16.2 | 10 | 6.6 | 3.4 | 8.1 |
Sliced Keto Sandwich Bread
Ingredients
- 2 teaspoon active dry yeast
- 2 teaspoon full-sugar maple syrup
- ½ cup water lukewarm
- 1 ¾ cup almond flour
- ¾ cup golden flaxseed meal
- ¼ cup unflavored low-carb protein powder
- 2 tablespoon psyllium husk powder
- 2 teaspoon xanthan gum
- 2 teaspoon baking powder
- 1 teaspoon salt
- ¼ teaspoon cream of tartar
- ¼ teaspoon ground ginger
- 1 large egg room temperature
- 3 large egg white room temperature
- ¼ cup butter melted
- 1 tablespoon apple cider vinegar
- ¼ cup sour cream
Instructions
- Line a loaf pan with parchment paper. Add the yeast and maple syrup to a large bowl. Make sure the water is only a little warm to touch. Pour water over yeast mixture, cover the bowl with a kitchen towel then allow to rest for 10 minutes. This step is to prove that the yeast has activated properly and will work. If it’s not bubbly, then throw it out and start again.
- Add the almond flour, flaxseed meal, whey protein isolate, psyllium husk, xanthan gum, baking powder, salt, cream of tartar and ginger to a medium bowl. Whisk together.
- Add the egg, egg whites, melted butter, and vinegar to the yeast mixture. Make sure that the butter isn’t too hot or it will scramble the eggs. Mix with an electric mixer for a couple of minutes until light and frothy.
- Add half of the dry mix to the mixer. Then add the sour cream and finish with the last half of the dry ingredients.
- Add the dough to the greased loaf pan. Use a wet spatula to smooth out the top of the batter. Cover with a towel then let sit for 60 minutes or until the dough has risen past the top of the loaf pan. The weather can greatly affect rise time. If the weather is cool, it may take longer, and if it’s hot it might happen very quickly.
- Preheat your oven to 350 degrees Fahrenheit. Add the loaf pan onto a baking sheet. Place in the oven then bake for 45-55 minutes or until the crust is a deep golden-brown color. Add foil to the top of the pan after the first 20 minutes of baking. Just be sure to tent the foil so that it doesn’t prevent the bread from rising further.
- Let the bread rest for 5 minutes then transfer it to a cooling rack. Do not slice it open until it has completely cooled, as it’s still cooking. Some deflation is normal. After cooling just slice and serve.
Can the ginger be left out? Also, can granulated sugar be substituted for maple syrup? Thank you very much.
Yes, you should be able to replace the maple syrup with sugar – the yeast needs sugar to bloom. For the ginger, definitely – you can take out or add any spices you like.
Thank you so much.
what about using inulin instead of the maple syrup?
I don’t believe so. Inulin is a low glycemic index and the yeast will need sugar to be able to activate properly.
I’ve used inulin in keto yeast bread recipes and it works perfectly. Yest bubbles up and everything to show it’s active.
You’re right, since this question was asked I’ve also tried it and it worked just fine. Thanks for updating the answer on this!
This may be a nit-picky question, but what size loaf pan are you using in this recipe? Could make a difference (possibly?) if this bread rises substantially. Thanks for the recipe!!
It’s a standard size loaf pan, which looks like 8-1/2 x 4-1/2 x 2-1/2 inches
Mmm this bread looks and smells divine! I love the smell of yeast so was happy to find a keto bread recipe using it. This came out great! When my honey got home I gave him a piece to try and he looked at me with shock and asked why I made a wheat bread … it is that good! Thank you for sharing = )
Thanks for the feedback! Glad you both enjoyed it 🙂
I’ve been seeing alot of keto breads lately. One is called Orowheat keto bread which is 3 net carbs.
But the ingredients in it are suspect to me. Can you tell me if the following is okay to have on keto?
Modified Wheat Starch, Sunflower Flour, Soluble Cornfiber, Soybean Oil?
Hello Andy,
Good question. From a net carb perspective, the only suspicious ingredient here is modified wheat starch. Although it is modified in a way that makes it less digestible than natural wheat starch, it is unclear how much of it is digested and absorbed as a net carb.
Its digestibility is likely to vary from person to person, so using a blood glucose monitor and/or blood ketone meter before and after consuming the bread may be the only way to see if it is keto-friendly.
If you have any further questions, let me know 🙂
Why does my bread look nothing like the bread in the picture. It tastes decent for a keto bread but the psyllium and flax seed are more than obvious in appearance (and taste) unlike yours.
Did you use golden flaxseed meal? If you used regular flaxseed that’s brown your bread would probably look more ‘whole wheat’ style.
I try to follow Keto as strictly as possible, so instead of real maple syrup, do you think this Allulose maple syrup would do? Also, what can I use in place of whey protein isolate?
https://www.amazon.com/All-…
Hello Corinna,
The whey protein can be replaced with coconut flour with a 1:1 ratio and yield a similar result.
The maple syrup, however, can only be replaced by other high-carb ingredients as the simple carbs are needed to feed the yeast and help the dough rise. Luckily, this also means that the yeast will be eating the net carbs for you, so you won’t have to worry about them.
If you have any further questions, let me know 🙂