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Keto Yeast Bread

I was looking for a good yeast bread for quite some time, knowing that it would not have the texture, taste and rise of a high carb bread. I was in fact mostly looking for flavor, that amazing yeast smell of fresh bread coming out of the oven. Never found one that pleased me, so I started playing around with ingredients until I got to my own recipe.

The yeast gives it a very nice touch, smell and the combination of ingredients, gives it a great texture for toasting. I hope you like it and if yes, leave a like or a comment, we recipe developers depend on that as a reward to our hard work, and we bloggers depend on engagement to grow our sites.

Note: before someone starts screaming “honey and sugar are NOT KETO”, those are used only for the yeast, and are “eaten” during the fermentation process

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Keto yeast bread

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0.0 rating
  • V
  • GF
  • DF
It is a yeast bread, it is keto. The yeast gives it the flavor and a bit (only a bit) of rise. The combination of ingredients makes it the best so far for toasting.
  • Difficulty:Intermediate
  • Prep Time:50 mins
  • Cook Time:50 mins
  • Serves:14
  • Freezable:Yes

Nutrition per portion

Ingredients
  • 5g instant yeast
  • 1/2 tbsp honey or sugar
  • 1/4 tbsp warm water
  • 1 cups almond flour
  • 1/2 cup chia seed meal
  • 1/2 cup flaxseed meal
  • 6 medium sized eggs
  • 1 tbsp gluten free baking powder
  • 1/4 tsp baking soda
  • 1/4 cup olive oil
  • 1/3 cup warm water
  • 1 tbsp apple cider vinegar
  • 1 tbsp egg white protein powder
  • 1 tbsp poppy seeds or sesame seeds
  • salt to taste
Method
  • Pre heat the oven to 180º C
  • Oil a loaf pan and line with parchment paper

For proofing the yeast

  • in a small bowl add the 1/4 cup warm water, yeast and honey/sugar
  • turn the microwave (empty) on at full power for 20 seconds
  • check if it is warm
  • put the bowl with the yeast inside and close the door. Let it proof for 10 to 15 minutes, until foamy and double in size

For the dough

  • In one bowl mix the eggs, olive oil and salt and beat until foamy and creamy
  • In another bowl add all dry ingredients and mix well
  • Add the liquid mix to the dry mix and beat
  • Add the apple cider vinegar and mix
  • Add the yeast mix and fold until well mixed
  • Add the warm water, 1/2 at a time and mix well. The batter will be the same as a cake dough, or a bit denser, add more water if needed
  • Put it into the loaf pan, sprinkle the seeds on top
  • Heat the microwave for 30 seconds
  • Put the loaf pan inside, close the door and let it proof for 20 to 30 minutes
  • Bake for 50 minutes or until done
   

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10 comments

  1. Maricruz Gonzalez

    OMG sounds delicious. But I can’t eat seeds, can I grind them. I would love to make it. Thanks

    Reply

    1. heelsandspices

      The recipe calls for grinded seeds

      Reply

  2. Jen

    Dalila, this looks amazing! I cannot wait to try! Thank you for yet another inspired recipe!

    Reply

    1. heelsandspices

      Thanks Jen!!

      Reply

  3. Barb

    Thanks for sharing.

    Reply

  4. Roye

    What can I substitute the chia seed meal with? I don’t have that.
    Thank you

    Reply

    1. heelsandspices

      Nothing gives the same texture. You can try flaxseed meal

      Reply

  5. Roye

    Thank you, so just double the flaxseed meal? It’s already calling for 1/2 cup.

    Reply

  6. Angela Armano

    This sounds so good! Can you just come and live with me and cook for me always? Thanks for the recipe!

    Reply

    1. heelsandspices

      🤣🤣🤣 If you live in Italy yes!!!

      Reply

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