Keto bread, with brewers yeast
Prep Time 10 minutes
Cook Time 40 minutes
Total Time 50 minutes
Calories 118 kcal
- 150 grams of Almond Flour
- 1 tablespoon of Psyllium Husk Powder
- 1 teaspoon of Baking Powder
- ½ teaspoon of Xanthan Gum
- Pinch of Salt
- 1 teaspoon of Inulin
- 2 teaspoons of Brewers Yeast
- 2 tablespoons of Warm Water
- 60 grams of Butter melted
- 6 Large Eggs room temperature
Preheat your oven to 170C/340F.
In a large mixing bowl, add the almond flour, psyllium, baking powder, xanthan gum and salt. Mix well.
Push the dry mixture to the sides of the bowl, creating a well in the centre right down to the base of the bowl. Add the inulin and yeast to the well, followed by the warm water.
Mix the warm water into the yeast and inulin only. Leave for the yeast activate for 10 minutes.
Add the melted butter and eggs and mix well.
Once the mixture is combined, pour into a 8x4in 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.
Slice the loaf into 16 slices and enjoy straight away or store in the fridge.
PS. We found this recipe at : Keto Kitchen