HOW TO MAKE THE BEST KETO ALMOND YEAST BREAD - GRAIN FREE, WHEAT FREE, GLUTEN FREE & SUGAR FREE !
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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 (
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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 Bread Recipe / Keto Bread with Zero Carbs
#ketobread #almondbread #lowcarbsbread #cookit #bread #recipes
HOW TO MAKE KETO ALMOND WHITE BREAD - NO GLUTEN, PSYLLIUM HUSKS OR XANTHAN GUM !
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 (
Egg White Protein Powder (
8 x 4.5 x 4.5-inch loaf pan (
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THIS RECIPE HAS BEEN UPDATED TO INCLUDE AN OPTION TO USE EGG WHITE POWDER. WATCH THE VIDEO HERE -
Psyllium husk is the best natural replacement for gluten, but I know that some of you experienced stomach discomfort with it while some of you faced difficulty obtaining it in your specific countries. Hence, I am introducing this keto bread which has no psyllium husks, xanthan gum or even yeast, yet it rises so well. It is white in color, so I named it Keto Almond White Bread. Of course, the texture is a little cake-like and crumbly, but it makes a great alternative if you are looking for a keto bread without psyllium husk or xanthan gum.
The key ingredient is the egg whites which makes the bread looks white and the protein from egg whites helps to boost the rise. When part of the egg whites is whipped to stiff peaks, the meringue helps to provide the volume and rise as well. If you use egg yolks, the bread will not rise as much, tastes very eggy and the color will be yellowish. Hence, I would not recommend using egg yolks for this white bread. If you do not know what to do with the leftover egg yolks, check out this video as there is a list of suggestions mentioned here - Alternatively, you could use egg whites from cartons too.
After baking, you can feel how light and soft the whole loaf is. You can eat it on its own, top with your favorite spread or make sandwiches with it. When toasted, the crust is crispy, and the crumb is tender.
The recipe can be viewed and printed at this link;
NUTRITION INFO
[ Total Servings = 18 ]
Per Serving ;
Total Carb = 2.1 g
Dietary Fiber = 1.0 g
Net Carb = 1.1 g
Calories = 104
Total Fat = 8.7 g
Protein = 4.3 g
INGREDIENTS
FOR THE BATTER
Almond Flour = 240 g / 2 cups
Baking Powder = 16 g / 4 tsp
Apple Cider Vinegar = 15 ml / 1 tbsp (Note: This is optional. Apple cider vinegar helps to mask any eggy taste and gives a nice yeasty flavor)
Coconut Oil = 80 ml / 1/3 cup (Note: You can also use olive oil or melted butter)
Salt = 2 g / 1/2 tsp
Egg Whites (room temperature) = 6 large (215 g)
(Note: You can replace the fresh egg whites with the following;
1. Egg whites from cartons (215 g)
2. 38 g of egg white powder + 210 ml room temperature water)
FOR THE MERINGUE
Egg Whites (room temperature) = 6 large (215 g)
(Note: You can replace the fresh egg whites with the following;
1. Egg whites from cartons (215 g)
2. 38 g of egg white powder + 210 ml room temperature water)
Cream of tartar (helps to stabilize the meringue) = 1/2 tsp (optional)
NOTE:
Total large egg whites = 12
DIRECTIONS
1. Preheat the oven at 350F or 180C.
2. In a bowl, add the flour, baking powder, salt and mix until well combined.
3. Add the apple cider vinegar (if using), coconut oil, egg whites and mix until a thick batter is formed. Set aside.
4. In a separate bowl, make the meringue. Add the egg whites and beat with a handheld mixer at high speed until stiff peaks. It only takes about 1 minute.
5. Fold the meringue into the batter. Add 1/3 first and fold gently to combine. Do not mix. The fold method is like scooping up the batter from the bottom. If you simply mix the meringue into the batter, it will affect the rise. Then add another 1/3 of the meringue and fold to combine. Lastly, add the balance of the meringue and fold to combine. The batter is thick and smooth.
6. Pour the batter into an 8 x 4.5 x 4.5-inch loaf pan lined with parchment paper. With a higher pan, the bread will look taller. You can use a standard 8 x 4-inch loaf pan except that the height of the bread will be shorter, and the top will bloom sideways so it will end up looking like a bloomed flower or a mushroom top.
7. Bake at the lowest rack for 50 minutes or until cooked.
8. Cool completely on a wire rack before slicing.
9. The bread is a little cake-like and crumbly but still firm. It is light and soft. You can eat it on its own, top with your favorite spread or make sandwiches. When toasted, the crust is crispy, and the crumb is tender.
NOTE
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Diabetic Recipe for Almond Bread
Ingredients:
3C Almond flour, 4 eggs, 1/2 C milk, 1 stick butter or 1/2 C veggie oil, 1T baking powder, 1t salt, 5T Splenda or sweetener of choice, 1T cinnamon, 1t vanilla. Optional: 1tnutmeg, 1/4t ginger, 1/4t cloves.
The Best White Keto & Low Carb Bread - Breadmaker Edition. #Keto #LowCarb #Bread
Learn how to make this awesome Low Carb White Bread clone from The Low Carb Cook using a typical Breadmaker. This is a fantastic fluffy white Keto Bread and just 3g of Net Carbs per slice! (12 slices)
Watch the Stand Mixer Edition here:
CHAPTERS:
00:00. Intro
01:04. The Breadmaker
01:44. Ingredients
03:22. Method
06:50. Macros
07:08. Tip for Pre-preparing ingredients
08:09. Finished Baking
SIMILAR BREADMAKER:
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©2021 THE LOW CARB COOK / LOAF PRODUCTIONS.
DISCLAIMER: The high fat recipes featured on this channel are intended only for those maintaining a strict ketogenic (fat-burning) lifestyle. The Low Carb Cook is not a dietician nor medical professional and, any advice offered here should be followed with caution. You should always consult your doctor before starting any new diet.
This video does not contain any form of paid promotion, product placement or incentive. Opinions offered are my own on any and all items s featured were self purchased.