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Opened Aug 03, 2025 by Joel Ernest@joelernest599
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Almond Flour Keto Bread with Yeast


This easy Keto Bread Recipe with Yeast provides the best airy, soft bread crumbs and delicious, real bread flavor. This almond flour bread with yeast has only 3.6 grams of net carbs per slice, Supraketo Fat Burner and it’s gluten-free, dairy-free, and paleo-approved. Most keto bread recipes, such as my popular Keto Bread, use no yeast as they use acidic ingredients like apple cider vinegar to create a similar texture. But to get as close as possible to classic bread, you can instead add a little bit of yeast. Even though the yeast is activated with a touch of sugar, this keto bread with yeast remains very low in carbs because the yeast will have consumed all the sugar and turned it into bubbles. While the whole recipe is just below, Supraketo Keto don’t miss all my tips further down, including process shots, ingredient swaps, tips, and more! Did You Like This Recipe? Leave a comment below or head to our Facebook page for tips, our Instagram page for inspiration, our Pinterest for saving recipes, and Flipboard to get all the new ones!


▢ 2 ¼ teaspoons Active Dried Yeast optional, this adds a lovely flavor. ▢ 1 teaspoon Maple Syrup or inulin - no Sugar will be left in the recipe, this feeds your yeast. Preheat oven to 400°F (200°C). Line a 9×5-inch loaf pan. Cover with parchment paper. Oil the paper and pan with olive oil. 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 in the recipe. Set aside 10 minutes to proof. In a large mixing bowl, stir all the dry ingredients together: almond flour, psyllium husk, baking powder, salt, and flaxseed meal. In another bowl, add the whole eggs, egg whites, and olive oil. Whisk with an electric beater, on high speed for 60 seconds or until lighter in color and foamy. Combine dry ingredients to the wet ingredients: pour in the beaten egg mixture and proofed yeast into the bowl with the flour.
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Beat on low using an electric beater again or the hook tool of a stand mixer. Whisk for about 1 minute or until the dough is sticky and becomes heavier and harder to whisk. Transfer the dough to the loaf pan and gently press it down into the pan - the less you press, the more the bread rises! Wet your fingers to smoothen the top of the loaf and remove cracks. Film the pan with plastic wrap and place the bowl in a dark warm place for 30 minutes. The dough won't rise, but it will add more air bubbles to the bread crumb when baking. After 30 minutes, remove the plastic wrap from the pan and bake in the rack just under the middle rack of your oven for 20 minutes. Reduce heat to 350°F (180°C) and keep baking for Supraketo Fat Burner 20-30 minutes or until a skewer inserted in the center of the bread come out clean. The baking time depends a lot on the oven mode.


The convection mode bakes way faster, and the bread rises more. You can tent the loaf pan with a piece of foil on top of the bread after 20 minutes of baking to prevent the top from burning. Remove from the oven, cool 10 minutes in the pan to prevent the loaf from deflating, then transfer to a cooling rack. Store up to 4 days in the pantry or fridge, in an airtight container. Freeze the bread slices in an airtight container. Thaw the day before at room temperature. Toast in a bread toaster for a few minutes to bring the crisp back. Want My Kitchen Equipment? Sugar to feed the Yeast - It can be white sugar, maple syrup, or inulin for a sugar-free option. But again, don’t worry about adding sugar to your yeast on a keto diet. As mentioned below in this article, sugar feeds the yeast, and no sugar will be left in the recipe.

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Reference: joelernest599/supraketo-fat-burner3512#7