This is my first attempt at making keto yeast bread and I am so glad that it turned out well after lots of research and experiments. Keto yeast bread can never be as light and fluffy as regular yeast bread due to its heavy, moist ingredients and no gluten. But we can still get a relatively tall loaf with softer crumbs, crispier crust and a nice yeasty flavor. This recipe is the same with the non-vegan almond bread recipe here and I tried not to add any other ingredients besides the yeast. I will experiment with more yeast bread using other low carb flours and vegan versions as well so stay tuned.
Yeast is a living organism and almost all recipes calls for some sugar to feed the yeast. But this is actually not necessary as the yeast can feed on any sugar from the ingredients of the bread. 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. The other notion is that salt kills the yeast. If you put salt directly over the yeast and leave it there for few minutes then it will really kill the yeast. But if you mix them immediately, there’s no problem. In this recipe, we are dissolving the salt in the water so with the proportional concentration, there’s no damage to the yeast.
Here are relevant points that I have learnt;
1. Do not use more yeast to gain more rise on the dough. The bread tastes weird with too much yeast.
2. Use a smaller pan than usual. The reason is that if the pan is much bigger than the dough, after proofing the dough will expand to fill up all the empty spaces and you will end up with a big but flat looking bread. If the pan is smaller, the dough will rise upwards and way above the pan so it will look taller and also have nice curved edges at the top of the bread. For this recipe, I used a non stick cake tin measuring 7″ length x 3.5″ depth x 2″ height.
3. After going through more than 10 loaves, I realized that each and every loaf looks different and I just can’t get back a certain look that I like. The reason is that we cannot control how the yeast ferments and it also depends on the amount of dough and pan size we use. Hence, I have learnt to embrace the differences. The most important thing is that the taste is the same.
4. There are 2 ways to make a proof box at home. You can use the oven method shown here which I prefer as I can proof few doughs at the same time or use a microwave. Heat 2 cups of water in the microwave until very hot or boiling. Turn off heat and push the cup to the back of the microwave. Place the dough covered loosely with a towel at the front. Close the door and proof for 1 hour.
5. Covering the dough loosely with a towel is to prevent the dough from drying out and forming a skin.
6. Weigh ingredients for accuracy.
7. You can re-heat this bread by steaming or toasting.
Total servings = 16
Net carb = 3 g
Calories = 126
Total fat = 9.3 g
Protein = 5.6 g
Almond flour = 300 g / 2 1/2 cups
Psyllium husk powder (finely grounded) = 45 g / 5 tbsp.
Baking Powder = 18 g / 4 tsp
Instant Yeast (ensure that it’s not expired) = 9 g / 3 tsp
Salt = 1 tsp
Large egg whites = 6
Apple cider vinegar = 57 g / 4 tbsp.
Very warm water (almost too hot to touch) at 132 F or 56 C = 170 ml
1. In a large bowl, use a hand held blender to whisk the almond flour, psyllium husk powder and baking powder until well combined. Set aside.
2. Prepare the yeast mixture. In a small bowl, combine salt, yeast, warm water and stir until the salt is dissolved.
3. 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. Set aside.
4. Meanwhile, boil a pot of water and turn on the oven at 212 F or 100 C for 10 mins.
5. Shape the dough into a loaf and place into a loaf pan measuring 7×3.5×2″ or any smaller pan lined with parchment paper.
6. Cover the dough loosely with a towel.
7. Pour the boiling water into a baking dish that fits the oven.
8. Turn off the oven.
9. 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 time.
10. 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 and also not necessary to remove the baking dish with water.
This helps to let the dough to continue to rise with the warmth and the steam from the water helps to make the bread crusty with softer crumbs.
11. After baking for 1 hour, test with a wooden skewer. It’s ok if the bottom of wooden skewer is slightly sticky. Turn off the oven, remove the bread from the pan and let it sit on a sheet pan inside the oven for about 30 to 60 mins. Remove the dish with water. This will continue to cook the bread and dry out the crumbs.
12. Cool completely before slicing.
Original of the video here