HOW TO MAKE THE BEST KETO ALMOND YEAST BREAD - GRAIN FREE, WHEAT FREE, GLUTEN FREE & SUGAR FREE !
Links to purchase books
Click this link to purchase in e-book format only;
@
1. The Ultimate Keto Bread Recipes
2. The Ultimate Low Carb / Keto Cake Recipe
3. The Ultimate Keto Cookbook
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Links to purchase products via Amazon;
The Ultimate Keto Bread Recipes by Elsie Yan (
The Ultimate Low Carb/Keto Cake Recipes by Elsie Yan (
The Ultimate Keto Cookbook by Elsie Yan (
Almond flour (
Whole psyllium husks (
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Please note that;
1. Yeast is a living organism and almost all recipes call for some sugar to feed the yeast. But this is actually not necessary as the yeast can feed on any bit of sugar from the ingredients of the bread. I have experimented with and without sugar and the rise in both versions are the same. A pinch of sugar will make the yeast bubble up, but this is just proving that the yeast is still active and good for usage. Sugar does not help to activate the yeast. But if you feel more comfortable to add sugar, feel free to do it.
2. Salt does not kill the yeast. If you put salt directly over the yeast and leave them there for few minutes then it will really kill the yeast. But if you mix them immediately, there's no damage. After many experiments, I found that dissolving the salt and yeast in the warm water is more effective. Due to the proportional concentration, there's no damage to the yeast. I learnt this method while doing lots of research from the internet hence, I did not invent it. But if you feel more comfortable to add the salt and yeast to the dry ingredients, feel free to do it.
3. The temperature of water at 122 to 132 F or 50 to 56 C DOES NOT kill the yeast. Yeast thrives on a very warm and moist environment. This very warm water will wake the yeast up from their dormant state and get them started.
4. Use a smaller pan than usual. The reason is that if the pan is much bigger than the dough, during proofing the dough will expand sideways to fill up all the empty spaces hence, the bread will look big but short. If the pan is smaller, the dough will rise upwards and look taller with nice curved edges.
This recipe can be viewed and printed at this link;
NUTRITION FACTS
Total servings = 16
Per serving;
Net carb = 3 g
Calories = 126
Total fat = 9.3 g
Protein = 5.6 g
INGREDIENTS
Dry Ingredients
Almond flour = 300 g / 2 1/2 cups
Psyllium husk powder = 45 g / 5 tbsp. (Note: The psyllium husks must be ground until half its original volume before using. However, if you are using pre ground psyllium powder, only 2 to 3 tsp is required. Please see this video about psyllium husk and powder for better understanding and success -
Baking Powder = 18 g / 4 tsp
Instant Yeast = 9 g / 3 tsp
Salt = 1 tsp
Wet Ingredients
Large eggs = 6 whites or 4 whole (room temperature)
Apple cider vinegar = 57 g / 4 tbsp.
Very warm water = 170 ml / 0.7 cup / 11 1/2 tbsp (122 to 132 F or 50 to 56 C)
DIRECTIONS
1. Boil a pot of water. Turn on the oven at 212 F or 100 C and leave the heat on during the entire proofing process. This will ensure constant warm temperature and together with the humidity from the boiling water, the yeast will thrive very well resulting in the bread rising much more. (THIS PROOFING PROCESS WAS UPDATED ON 5 MARCH 2020).
2. In a large bowl, mix the almond flour, psyllium husk powder and baking powder until well combined.
3. In a small bowl, combine salt, yeast, warm water and stir until the salt is dissolved.
4. Add the apple cider vinegar, egg whites and yeast mixture into the dry ingredients and whisk until the yeast is well combined and a dough is formed.
5. Shape the dough into a loaf and place into a loaf pan measuring 7x3.5x2 or any suitable pan lined with parchment paper.
6. Sprinkle the top of the dough with some coconut flour to prevent it from sticking to the towel. Cover with the towel loosely.
7. Pour sufficient boiling water into a baking dish that fits the oven.
8. Place the baking dish with boiling water at the bottom of the oven and the dough above it. Close the oven door and let it proof for 1 hour. Do not open the oven door during the proofing process.
9. After 1 hour, remove the towel and turn on the oven heat at 350F or 180C to start the baking. It's not necessary to pre heat the oven. If the top is browning too fast, cover with foil.
10. After baking for 1 hour, test with a wooden skewer. If it comes out clean, it's good. Turn off the oven, remove the bread from the pan and let it sit on a sheet pan with the parchment paper inside the oven for about 40 to 60 mins. Remove the dish with water. The residual heat will continue to cook the bread and dry out the crumbs.
HOW TO MAKE THE BEST KETO ALMOND BREAD V2.0 | 10 MINS PREP TIME ONLY | SUPER EASY | TASTE SO GOOD |
Links to purchase books
Click this link to purchase in e-book format only;
@
1. The Ultimate Keto Bread Recipes
2. The Ultimate Low Carb / Keto Cake Recipe
3. The Ultimate Keto Cookbook
**********
Links to purchase products via Amazon
Books available in Kindel, Paperback & Hardcover formats;
The Ultimate Keto Bread Recipes by Elsie Yan (
The Ultimate Low Carb/Keto Cake Recipes by Elsie Yan (
The Ultimate Keto Cookbook by Elsie Yan (
Almond flour (
Whole psyllium husk (
Apple Cider Vinegar (
**********
While working on e-books for my keto bread recipes, I found that some of my most early recipes needed updated pictures, so I decided to re-create the videos and in doing so, I updated the recipes as well.
Starting off with this Keto Almond Bread which was originally called the Best Keto Bread published 3 years ago and it has reached 550 K views today. This is an update of that recipe and here's what I did differently;
1. The amount of ground psyllium husks has been reduced.
2. Baking soda has been totally removed hence, I added more baking powder to boost the rise.
3. The loaf size has been increased substantially.
Frankly, almond flour bakes up to be the densest keto bread compared to other nut bread such as walnuts, hazelnuts, pecans and peanuts (see playlist for videos). Yet it has been the most popular keto bread so far.
By reducing the amount of psyllium husks, the bread is slightly less dense. Even though baking soda makes the bread rise more and the texture softer, most people are put off by the unpleasant taste of it. I decided to remove the baking soda totally and it resulted in less rise, but I made it up with more baking powder. Understandably, the texture is firmer without baking soda but the color is whiter so it looks like white bread. With baking soda, the color of the bread looks brownish. But the most important thing is that without baking soda, the bread taste so good. If you still prefer to add baking soda, you can do that. Just reduce the baking powder to 12 to 16 g (3 to 4 tsp) and add 1 tsp baking soda.
The recipe can be viewed and printed at this link;
For best results, weigh the ingredients!
[ Total Servings = 18 }
NUTRITION INFO PER SERVING
Total Carb = 4.9 g
Dietary Fiber = 2.6 g
Net Carb = 2.3 g
Calories = 92
Total Fat = 6.4 g
Protein = 4.3 g
DRY INGREDIENTS
Almond flour = 360 g / 3 cups
Baking powder = 20 g / 1/12 tbsp (If you prefer a softer texture and do not mind the taste of baking soda, you can reduce the baking powder to 3 to 4 tsp and add 1 tsp baking soda)
Whole Psyllium Husks = 27 g / 3 tbsp (Note: The psyllium husks must be ground until half its original volume before using then weigh it. This is important as it will absorb the water more effectively and this is actually more suitable for baking. However, if you are using pre ground psyllium powder, only 1 to 2 tsp is required as it is very concentrated. If you add too much, the bread will be denser, wetter and stickier. Please see this video about psyllium husk and powder for better understanding and success -
Salt = 4 g / 1 tsp
WET INGREDIENTS
Apple cider vinegar = 45 ml / 3 tbsp
Hot or boiling water = 160 ml / 0.65 cup
Egg whites = 7 large (It should be 250 g and not 270 g as stated in the video)
Note:
1. For liquid egg whites, use the same amount at 250 g.
2. For egg white powder, use 43.75 g of egg white powder + 245 ml of room temperature water. You can add the egg white powder to the dry ingredients and the water to the wet ingredients.
DIRECTIONS
1. Preheat the oven at 350 F or 180 C.
2. In a bowl, add all the dry ingredients and mix until well combined.
3. Add all the wet ingredients and mix until a dough is formed. The dough is soft but still manageable. As an option, you can rest the dough for 5 minutes so that it will firm up more.
4. Shape the dough into a loaf then place into an 8x4 inch (20x10 cm) loaf pan greased and lined with parchment paper. You can also just scoop the dough into the pan then smoothen it. It's important to make the top of the dough as round as possible so that the bread will look taller, and the crumbs are airier.
5. Top with almond flakes and pumpkin seeds (optional) then press down gently to ensure they stick to the dough.
6. Bake for 60 minutes or until cooked at the lowest rack.
7. Cool completely before slicing into 18 thin servings.
8. The bread can be kept at room temperature for a few days provided you have a cool and dry climate. Otherwise, it's best to refrigerate earlier for up to a week or freeze for months.
Almond Flour Bread
An easy recipe for a quick, filling and tasty almond flour bread. This simple bread is keto and paleo and works great with savory and sweet toppings.
How to make delicious almond cream bread
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How to make delicious almond cream bread
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Use cold water or milk on hot days.
Use lukewarm water or milk(no hot water) on cold days
Use room temperature butter (about 30 minutes)
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Keto Yeasted Almond Bread
Yeasted Almond Bread
Pan size: 4 x 4 x 4 inch (10 x 10 x 10 cm) square pan
INGREDIENTS
3 large egg yolks
1 large egg
2 ½ tablespoons (38mL) avocado oil or any oil of choice
1 cup (100g) blanched almond flour
¼ teaspoon (2g) salt
½ teaspoon (2g) baking powder
½ teaspoon (1.5g) instant dry yeast
3 large egg whites
¼ teaspoon (1g) cream of tartar or ½ teaspoon (3mL) lemon juice
1 tablespoon (13g) granulated sweetener (optional)
Bake at 350°F (177°C) for 30-35 minutes until toothpick is clean when inserted.
*4 inch square loaf pan:
*As an Amazon Associate I earn from qualifying purchases. (Paid link)
Yields 7 slices (macros per slice)
NET CARBS: 1.5g
FIBER: 2.2g
PROTEIN: 7.1g
FAT: 15.0g
CALORIES: 169
#ketoserts #KetoYeastedBread #KetoAlmondBread
Pan de almendras con levadura
Tamaño del recipiente: recipiente cuadrado de 4 x 4 x 4 pulgadas (10 x 10 x 10 cm)
INGREDIENTES
3 yemas de huevo grandes
1 huevo grande
2 ½ cucharadas (38 ml) de aceite de aguacate o cualquier aceite de su elección
1 taza (100 g) de harina de almendras blanqueada
¼ de cucharadita (2 g) de sal
½ cucharadita (2 g) polvo de hornear
½ cucharadita (1,5 g) de levadura seca instantánea
3 claras de huevo grandes
¼ de cucharadita (1 g) de crémor tártaro o ½ cucharadita (3 ml) de jugo de limón
1 cucharada (13 g) de edulcorante granulado (opcional)
Hornee a 350 ° F (177 ° C) durante 30-35 minutos hasta que el palillo esté limpio al insertarlo.
Rinde 7 rebanadas (macros por rebanada)
CARBOHIDRATOS NETOS: 1,5 g
FIBRA: 2,2 g
PROTEÍNA: 7.1g
GRASA: 15,0 g
CALORÍAS: 169
Pane alle mandorle lievitato
Dimensioni della padella: padella quadrata 4 x 4 x 4 pollici (10 x 10 x 10 cm)
INGREDIENTI
3 tuorli d'uovo grandi
1 uovo grande
2 ½ cucchiai (38 ml) di olio di avocado o qualsiasi altro olio a scelta
1 tazza (100 g) di farina di mandorle sbollentate
¼ cucchiaino (2g) di sale
½ cucchiaino (2 g) di lievito in polvere
½ cucchiaino (1,5 g) di lievito secco istantaneo
3 albumi grandi
¼ cucchiaino (1 g) di cremor tartaro o ½ cucchiaino (3 ml) di succo di limone
1 cucchiaio (13 g) di dolcificante granulato (opzionale)
Infornare a 170°C (350 °F) per 30-35 minuti finché lo stuzzicadenti non sarà pulito quando inserito.
Produce 7 fette (macro per fetta)
CARBOIDRATI NETTI: 1.5g
FIBRA: 2.2g
PROTEINE: 7,1 g
GRASSO: 15,0 g
CALORIE: 169
Pain aux amandes levées
Taille de la casserole : 4 x 4 x 4 pouces (10 x 10 x 10 cm) casserole carrée
INGRÉDIENTS
3 gros jaunes d'oeufs
1 œuf large
2 ½ cuillères à soupe (38 ml) d'huile d'avocat ou de l'huile de votre choix
1 tasse (100g) de farine d'amande blanchie
¼ cuillère à café (2g) de sel
½ cuillère à café (2g) de levure chimique
½ cuillère à café (1,5 g) de levure sèche instantanée
3 gros blancs d'oeufs
¼ cuillère à thé (1g) de crème de tartre ou ½ cuillère à thé (3mL) de jus de citron
1 cuillère à soupe (13g) d'édulcorant granulé (facultatif)
Cuire au four à 350 °F (177 °C) pendant 30 à 35 minutes jusqu'à ce que le cure-dent soit propre lorsqu'il est inséré.
Donne 7 tranches (macros par tranche)
GLUCIDES NETS : 1,5 g
FIBRE : 2.2g
PROTÉINES : 7,1 g
GRAISSE : 15,0 g
CALORIES : 169
Дрожжевой миндальный хлеб
Размер кастрюли: квадратная сковорода 4 x 4 x 4 дюйма (10 x 10 x 10 см)
ИНГРЕДИЕНТЫ
3 больших яичных желтка
1 большое яйцо
2 ½ столовых ложки (38 мл) масла авокадо или любого масла по выбору
1 стакан (100 г) бланшированной миндальной муки
¼ чайная ложка (2 г) соли
½ чайной ложки (2 г) разрыхлителя
½ чайной ложки (1,5 г) быстрорастворимых сухих дрожжей
3 больших яичных белка
¼ чайной ложки (1 г) винного камня или ½ чайной ложки (3 мл) лимонного сока
1 столовая ложка (13 г) гранулированного подсластителя (по желанию)
Выпекайте при температуре 350 ° F (177 ° C) в течение 30-35 минут, пока зубочистка не станет чистой.
Дает 7 срезов (макросов на срез)
ЧИСТЫЕ УГЛЕВОДЫ: 1,5 г
ВОЛОКНО: 2,2 г
БЕЛКИ: 7,1 г
Жиры: 15,0 г
КАЛОРИИ: 169
خبز اللوز المخمر
حجم المقلاة: مقلاة مربعة مقاس 4 × 4 × 4 بوصة (10 × 10 × 10 سم)
مكونات
3 صفار بيض كبير
1 بيضة كبيرة
2 1/2 ملعقة كبيرة (38 مل) زيت أفوكادو أو أي زيت من اختيارك
1 كوب (100 جم) دقيق لوز مقشر
نصف ملعقة صغيرة (2 جم) ملح
نصف ملعقة صغيرة (2 جم) بيكنج بودر
نصف ملعقة صغيرة (1.5 جم) خميرة فورية جافة
3 بياض بيض كبير
نصف ملعقة صغيرة (1 جم) كريمة التارتار أو نصف ملعقة صغيرة (3 مل) من عصير الليمون
1 ملعقة كبيرة (13 جم) مُحلي حبيبي (اختياري)
يُخبز في درجة حرارة 350 فهرنهايت (177 درجة مئوية) لمدة 30-35 دقيقة حتى يصبح عود الأسنان نظيفًا عند إدخاله.
ينتج 7 شرائح (وحدات ماكرو لكل شريحة)
صافي الكربوهيدرات: 1.5 جرام
ألياف: 2.2 جرام
البروتين: 7.1 جرام
الدهون: 15.0 جرام
السعرات الحرارية: 169
Almond Bread
In this video I show you how to make Almond bread.
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