Coconut Flour Keto Bread with Yeast

4.21 from 73 votes

This coconut flour keto bread recipe turns out a beautiful keto bread that can be used for sandwiches, french toast or plain old toast with a liberal amount of fresh organic butter. Yum.

Course Keto, Main Course

Cuisine American, Keto

Keyword keto bread

Prep Time 40

Cook Time 30

Total Time 1 10

Servings slices

Calories 94kcal

Author Tara Wright

Ingredients

½ c warm water 75-80 degrees
1 packet active dry yeast
1 tsp sugar or inulin
6 eggs room temp
½ c olive oil (¼ cup for a drier bread)
1 Tbs Acacia Fiber Powder or Psyllium Husk Powder or Oat Fiber
½ tsp salt
1 tsp xanthan gum
2 Tbs Ground Flax or Oat Fiber
¾ cup coconut flour 96 g

Instructions

Preheat your oven to 100 degrees. (This is your "bread proof" setting if you have one)
Grease a bread pan heavily around the bottom and sides
For optimal results, your eggs should be at room temperature. If they're in the fridge, place them in a bowl, covering them completely with warm water. (Not too hot or you'll cook the eggs). Allow them to sit for 5-10 minutes to warm up.
In a small bowl or glass measuring cup, combine: warm water (75-80 degrees), active dry yeast and sugar or inulin (the yeast eats the sugar so the resulting sugar content is negligible)
If you're using instant yeast or rapid rise yeast you should skip this proofing step. Instead, add the instant yeast to the dry ingredient mixture and the warm water to the egg mixture.
Let the active dry yeast mixture sit for 5 minutes. After 5 minutes, the mixture should be foamy. If it isn't your water temperature could have been too high or your yeast is too old. Repeat the process to ensure you have an active, living yeast before proceeding.
In a large mixer bowl, combine egg and olive oil and mix on low until combined.
Mix in coconut flour, acacia fiber, xanthan gum, ground flax, salt and blend on low speed for 3-5 minutes until well combined and thickened. If you have a blender where low speed is aggressive, mix until just combined. Then, allow it to rest and mix by hand.
Add the foamy yeast to the batter and mix on low speed for one minute.
Pour the keto bread dough into a greased bread pan. Smaller bread pans will yield a taller loaf. Using a bigger bread pan gets you a loaf in different dimensions.
Place in a 100 degree oven for 30 minutes to 60 minutes to "proof". If you're using a standard bread pan, the dough will rise to about an inch from the top.
Remove pan from oven and leave covered in a warm place in your kitchen. Set your oven to 350 degrees. Let bread dough sit covered on the counter for 20 minutes while your oven preheats. Your bread should continue to "rise" and grow in size as the yeast performs it's magic.
Bake for 30 minutes.
Remove from the oven and set on a cooling rack. Allow bread to cool completely (about 2 hours) before removing from the pan and slicing.
Store your delicious keto bread on the counter for 2-3 days or slice and keep in the freezer for a few weeks.

Video

Notes

Note: You can substitute oat fiber for the ground flax. These days, I prefer this substitution.

If you don't have a "Bread Proof" setting on your oven, preheat your oven until it gets to about 100 degrees and turn it off. Put the keto bread dough in there to warm up.

When you remove the dough from the oven, cover it and place it in a warm spot in your kitchen. Our microwave is above our oven, so I place it in there so that it continues to rise. It's important to keep it warm, otherwise, you'll end up with a result that falls in the middle.

Fresh yeast is also important. Use active dry yeast OR instant/rapid rise yeast (just check the instructions for how to treat them differently) and make sure you feed it with the sugar or inulin. The yeast will eat the sugar/inulin, so don't worry about adding any carbs to the end result. You can also use honey or inulin in place of sugar.

Nutrition