KETO BREAD WITH YEAST

ALMOND FLOUR

INGREDIENTS

– 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!

1

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.

2

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.

3

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.

4

Beat Mixture

Beat on low using an electric beater again or the hook tool of a stand mixer. Whisk for about 1 minute.

5

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!

6

Bake

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.

7

Cool Down

Remove from the oven, cool 10 minutes in the pan to prevent the loaf from deflating, then transfer to a cooling rack.

8

NET CARBS FAT PROTEIN

3.6 grams

11.5 grams

5.8 grams

SERVINGS

TIME

Serving: 1 Slice Makes: 16 Slices

Prep: 15 Minutes Cook: 45 Minutes

ALMOND FLOUR KETO BREAD WITH YEAST

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