This keto bread recipe is a new and improved version of those we’ve baked in the past, it’s the best low-carb loaf around with a yeasty aroma, fluffy center and crisp crust.
Course: Breakfast, Lunch, Snack
Cuisine: American, Australian, British, New Zealand
Cook Time: 30minutes mins
Total Time: 30minutes mins
Servings: 16 slices
Calories: 140kcal
Equipment
Mixing Bowl
Baking Tin
Ingredients
▢2 tsp Dry Yeast
▢1 tsp Inulin
▢2 tbsp Warm Water
▢7.5 oz Almond Flour
▢1 tbsp Psyllium Husk Powder
▢1 tsp Baking Powder
▢1/2 tsp Xanthan Gum
▢1 pinch Salt
▢4.5 oz Unsalted Butter melted
▢7 large Eggs
Instructions
Preheat your oven to 170C/340F.
In a small mixing bowl, add the yeast and inulin, followed by the warm water. Mix well and leave to proof in a warm place for 10 minutes.
In a large mixing bowl, add the almond flour, psyllium, baking powder, xanthan gum, and salt. Mix well.
Add the melted butter and eggs and mix well.
Add the proofed yeast and mix well.
Once the mixture is combined, pour into a 9x5in loaf pan that has been lined with parchment paper.
Leave your batter to prove for 20 minutes in a warm spot, covered with a tea towel.
Bake in the oven for 30-40 minutes, the bread is cooked when golden brown and makes a hollow sound when tapped.
Remove from the tin and leave to cool on a rack.
Nutrition
Serving: 1slice | Calories: 140kcal | Carbohydrates: 3g | Protein: 3g | Fat: 13g | Saturated Fat: 4g | Cholesterol: 18mg | Sodium: 60mg | Potassium: 4mg | Fiber: 2g | Sugar: 0g | Vitamin A: 200IU | Calcium: 31mg | Iron: 0.5mg
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