Best 3 Keto Nutritional Yeast Bread Recipes

KETO YEAST BREAD | EASY, LOW CARB, & MADE IN 5 MINUTES

Steps:

• ***I HIGHLY recommend using a food scale for this recipe***
• In a medium-sized bowl add all of the dry ingredients.
• Now add the water, and mix until a thick "paste" consistency forms in the bowl.
• Once it does, coat a square glass sandwich container with baking spray, and add the batter to it.
• Use a spatula to evenly spread it out in the dish, and then microwave for around 2:30.
• Add 15 seconds of cook-time as needed until the top is firm.
• ***My microwave is 1100Watts and 2:30-3:00 is always about the right amount of time. Cook-times may vary depending on the Wattage of your microwave.

FLUFFY KETO YEAST BREAD RECIPE

Steps:

• Pre-heat a toaster oven or find somewhere to proof the dough that is somewhere around 100F (38C).
• Add yeast and sugar to a small bowl. Add the warm water and mix with a fork. Let sit and "bloom" while you are gathering the rest of ingredients. It should double in size within about ten minutes.
• Add the rest of the ingredients to a dry mixing bowl and mix with a dry spoon. (This is important. Do not use a partially wet bowl or spoon.)
• Once the yeast has activated, add the oil to the yeast bowl.
• Pour all of the liquid into the bowl with the dry ingredients.
• Stir with a spoon until all of the ingredients are wet ad dough starts to form.
• Knead for 1-2 minutes. It will come together and you will "feel" that it is a dough ball. Do not "over knead". It will get rubbery. Forget what you know about regular bread baking.
• Place dough in a prepared/oiled bread pan. Add seeds to the top if you like (so pretty).
• Rise dough in toaster, oven or somewhere warm. It needs to rise at around 100F for 20-30 minutes or until the bread is puffed up and a bit rounded. I usually put a cup of water in the toaster to keep it humid.
• If baking in the toaster oven, switch to bake or convection and increase heat to 350F for 40-50 minutes once your bread has risen. Check at the 30 minute mark and tent with foil if it's getting too browned. If using an oven, place in a PRE-HEATED 350F oven to bake for 45 minutes. Do not even "peek" until after the 30 minute mark to see if you need to cover with foil to prevent it from getting too brown.
• At 45 minutes, lightly tap the surface to see if you can hear that "done" thumping sound. Add another 5-10 minutes if needed. Raw bread sucks. Ovens vary and if you are a new baker you can check the internal temp with a thermometer to make sure it has reached 200F.
• Let this bread cool 20-30 minutes before removing from the pan. Let cool completely before slicing with a bread knife.Store sliced in an airtight container or bag for 3-6 days on the counter depending on your kitchen temperature.

KETO YEAST BREAD RECIPE

Steps:

• In a small bowl, stir together the inulin and 1/4 cup (59 ml) warm water (make sure it's not hot or cold). Stir in the yeast and set aside for 10-15 minutes, until puffy.
• Meanwhile, make the bread mix batter according to the package instructions. (Do not bake yet, keep it in the bowl.)
• When the yeast is done proofing and has increased in volume to 1/2 cup, fold it into the bread batter, until uniform.
• Cover with plastic wrap and place in a warm place (such as a turned off oven with the light on) to proof for 1 hour.
• After an hour, preheat the oven to 325 degrees F (162 degrees C). Line an 8x4 loaf pan with parchment paper hanging over the sides. Transfer the batter to the lined loaf pan and gently smooth the top, being careful not to disturb the yeast too much.
• Bake bread according to package instructions, about 50-60 minutes, until golden and an inserted toothpick comes out clean. If it browns too much before the inside is done, tent the top with foil and continue baking until done.