Keto Fluffy Bread Recipe Update – First attempt – Was a failure, but here’s what I learned

So last night started great, but then I forgot to add more egg to the recipe! (oh no!) Which turned my bread too crumbly and soft. It was a long process only to fail─ but, I did learn something about keto bread.

This texture I think would work for a stuffing, or cornbread but not sandwich bread!

I learned how to make a decent holiday stuffing out of it, so that is one positive note. (haha, take that, keto recipe of doom!)

So I sat down last night and started thinking on why this may have failed:

Proteins and stability. I didn’t add enough egg and also for the texture I’m looking for, it may be wise to remove the egg yolks. So, though I’ll have to make the yudane again tonight and start over, I think I may have realized my error.

Stay tuned, I’m going to perfect this and share my results as soon as I can!

Mix, mix, mix~

<3 Grey

Keto Fluffy Bread Recipe – Coming Soon! Yudane ingredients listed below.

So last night, I started on a technique that Yvonne Chen perfected (This all started in Japan) it’s something called Yudane which is the mixture of boiling water and flour. I knew it needed to be something that absorbed water, so I started with a blend of coconut flour, flaxseed, and fine almond flour. When I get home tonight, I plan on continuing the rest of the recipe since this portion of the bread making has to sit an entire day in the refrigerator.

I know there are some wonderful bread recipes out there, but I wanted to try and make this bread in particular. Fluffy bread, and cinnamon rolls have been something I really missed on my keto journey─ so I wanted to make it not only for myself but for other people too!

Keto is wildly creative and I love the endless possibilities it invites into my cooking and baking skills.

I finally invested in a scale, so now I can weigh my ingredients v.s. using cups (which are far less accurate and cause many issues, especially in baking!)

This is what my yudane mixture currently looks like:

It should be squishy and mixed together with the water well.


  • 40 ml boiling water
  • 50 g almond flour
  • 1/2 tsp xanthan gum

Recipe notes: I have not tried just coconut flour, but I suspect that you will need to have a blend of the two, or something that keeps it squishy in order to get the final product soft. (perhaps a blend with xanthan gum, etc.) I’ll go over that in my next blog with the rest of the recipe.


Pour the water into a sauce pan on high heat until it reaches a rolling boil. Quickly pour the boiling water into your dry ingredients and stir until all of the water is absorbed.

Place in a sealed container and then in your refrigerator overnight.

I’ll share in my next blog all the steps I took to get to the final results and why, but until then, have a great Monday guys! This should get you started (and I know it’s got me started today!) I’ll have the finished recipe up tomorrow with pictures and steps. <3

<3 Grey