Keto Recipes

Yeast Risen Keto Bread

Yeast-Risen Keto Bread is a low-carb alternative to traditional yeast bread. While it won’t rise in the same way as wheat-based bread, this keto-friendly version offers a satisfying texture and a slightly tangy flavor, thanks to the addition of apple cider vinegar. Whether you’re looking for a bread substitute or a vessel for your favorite keto-friendly spreads and toppings, this bread is an excellent choice. Let’s dive into the recipe!

Recipe: Yeast-Risen Keto Bread

Ingredients:

  • 1 1/2 cups almond flour
  • 1/4 cup coconut flour
  • 2 tablespoons ground psyllium husk powder
  • 1 teaspoon baking powder
  • 1/2 teaspoon salt
  • 1 packet (2 1/4 teaspoons) active dry yeast
  • 1 teaspoon granulated erythritol (or any keto-friendly sweetener)
  • 1 1/4 cups warm water (around 110°F or 43°C)
  • 1 teaspoon apple cider vinegar
  • 2 large eggs

Instructions:

  1. In a small bowl, combine the warm water, active dry yeast, and erythritol. Allow it to sit for about 5-10 minutes, or until it becomes frothy. This indicates that the yeast is active.
  2. In a large mixing bowl, whisk together the almond flour, coconut flour, ground psyllium husk powder, baking powder, and salt.
  3. Once the yeast mixture is frothy, add the apple cider vinegar and eggs to it. Mix well.
  4. Pour the wet ingredients into the dry ingredients and stir until you have a thick batter. It will resemble traditional bread dough more than a runny batter.
  5. Line a small loaf pan (about 8×4 inches or 20×10 cm) with parchment paper, leaving some overhang for easy removal.
  6. Transfer the bread dough into the lined loaf pan, smoothing the top with a spatula.
  7. Preheat your oven to 350°F (175°C). Let the bread dough rest while the oven preheats.
  8. Bake the bread in the preheated oven for 45-50 minutes, or until it’s firm to the touch and has a golden-brown crust. A toothpick inserted into the center should come out clean.
  9. Remove the bread from the oven and let it cool in the pan for about 10 minutes. Then, use the parchment paper overhang to lift the bread out of the pan and transfer it to a wire rack to cool completely.
Nutrition Facts:

(assuming 1/16th of the loaf per serving):

  • Calories: 90
  • Total Fat: 7g
  • Saturated Fat: 1g
  • Cholesterol: 20mg
  • Sodium: 135mg
  • Total Carbohydrate: 4g
  • Dietary Fiber: 2g
  • Total Sugars: 0g
  • Protein: 4g
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