KETO BREAD WITH YEAST
– ¾ cup Lukewarm Water – 2 ¼ tsp Active Dried Yeast – 1 tbsp Maple Syrup – 2 large Egg Whites – 2 large Eggs – 2 tbsp Extra Virgin Olive Oil – 2 ½ cups Almond Flour – ½ cup Whole Psyllium Husk – 2 tbsp Flaxseed meal – 1 tbsp Baking Powder – 1 tsp Salt
Proof the Yeast
In a small mixing bowl, add active dried yeast, maple syrup, and lukewarm water. The yeast 'eats' the sugar to delivers gas, and no sugar will be left!
Combine Dry Ingredients
In a large mixing bowl, stir all the dry ingredients together: almond flour, psyllium husk, baking powder, salt, and flaxseed meal. Set aside.
Combine Wet Ingredients
In another bowl, add the whole eggs, egg whites, and olive oil. Whisk with an electric beater, on high speed for 60 seconds.
Combine all Ingredients
Combine dry ingredients with the wet ingredients: pour in the beaten egg mixture and proofed yeast into the bowl with the flour.
Beat on low using an electric beater again or the hook tool of a stand mixer. Whisk for about 1 minute.
Transfer the Dough
Transfer the dough to the loaf pan and gently press it down into the pan - the less you press, the more the bread rises!
Bake in an oven preheated to 200°C (400°F) for 20 minutes. Reduce heat to 350°F (180°C) and keep baking for 20-30 minutes.
Remove from the oven, cool 10 minutes in the pan to prevent the loaf from deflating, then transfer to a cooling rack.
NET CARBS FAT PROTEIN
Serving: 1 Slice Makes: 16 Slices
Prep: 15 Minutes Cook: 45 Minutes
ALMOND FLOUR KETO BREAD WITH YEAST
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