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