Low-Carb Yeast Bread (Keto, Gluten-Free, Vegan Options) by Dr. Cindy Tanzar

Craving the nostalgic taste of homemade bread without sabotaging your low-glycemic lifestyle? This Low-Carb Yeast Bread by Dr. Cindy Tanzar delivers the satisfying, chewy texture and yeasty aroma of traditional loaves—without wheat or blood sugar spikes. It’s a staple in the Tanzar household, especially because of how versatile it is—whether toasted, microwaved, or served cold. Best of all, it’s keto-compliant and includes simple vegan alternatives. Don’t be intimidated by yeast—this recipe is beginner-friendly with big flavor rewards.

By Dr. Cindy Tanzar
Category: Maintenance or Special Occasion

Yield: 10–12 slices
Prep Time: ~20 minutes (plus rising time)
Bake Time: 40–45 minutes
Total Time: ~1 hour 45 minutes

Ingredients

Leavening

• ½ cup water (heated to 105–110˚F)
• 2 tsp active dry yeast (1 packet)
• 2 tsp honey (*or maple syrup for vegan option — see note)

Wet Ingredients

• 3 large pastured eggs
• ¼ cup Kerry Gold butter or melted coconut oil
• ¼ cup organic sour cream, plain yogurt, or coconut cream
• 1 Tbsp Bragg’s apple cider vinegar

Dry Ingredients

• 1½ cups almond flour
• ⅔ cup golden flax meal
• 2 Tbsp psyllium husk powder**
• 2 tsp baking powder
• 1 tsp pink Himalayan salt
• ¼ tsp cream of tartar
• 2 tsp grass-fed beef gelatin***

Instructions

1. Prep your loaf pan: Line and grease a 7.5” x 3.5” loaf pan with parchment paper.
2. Bloom the yeast: In a small bowl, combine warm water, yeast, and honey. Stir well and cover with a towel. Let sit in a warm spot (or 100–110˚F oven) for 7–8 minutes until foamy. If the yeast doesn’t foam, discard and try again.
3. Mix the dry ingredients: In a large mixing bowl, stir together almond flour, flax meal, psyllium powder, baking powder, salt, cream of tartar, and gelatin.
4. Whisk wet ingredients: In a separate bowl, whisk eggs, melted butter, sour cream, and vinegar. Add the bloomed yeast mixture and mix well.
5. Combine wet and dry: Pour wet mixture into dry and stir until fully incorporated.
6. Add to pan and rise: Scrape batter into your loaf pan and smooth gently. Cover and place in a warm area (or proofing oven) for 50 minutes. The dough will rise 1–2 inches.
7. Bake: Preheat oven to 350˚F. Bake the risen loaf for 40–45 minutes. Loosely cover with foil after 30 minutes to prevent over-browning.
8. Cool: Allow to cool in the pan for 15–20 minutes, then lift out using parchment and finish cooling on a rack.

Ingredient Notes

• Honey vs. Maple Syrup: The sweetener feeds the yeast and is consumed during the rise. “Beegan” users may prefer honey for its superior flavor.
• Psyllium Husk Powder: Found at health food stores or online; helps bind and add structure.
• *Beef Gelatin: Use grass-fed for purity, or Knox gelatin as a more accessible alternative.

Storage & Serving

• Store: Refrigerate in an airtight container for 4–5 days.
• Freeze: Slice and freeze for up to 3 months.
• Serve: Toasted, cold, or warmed—great for sandwiches or breakfast with butter.

Why You’ll Love It

• Real yeast flavor without high glycemic impact
• Moist, dense texture perfect for slicing
• Works for maintenance or special occasion plans
• Includes clean, vegan-friendly swaps