Keto Yeast Bread

I'm a member of a private FB Keto Group and one of the members posted this recipe the other day. I only made 1/2 the recipe and made them into these bagel shapes for ease, instead of a loaf of bread. We had them with a simple chicken soup last night. I really like them! The recipe author is Diane Mott Rasmussen.

Keto Yeast bread by Diane Mott Rasmussen
Yeast activation

• 2 1/2 - 3 teaspoons active dry yeast look for non-GMO
• 1/2 cup warm water to activate yeast
• 1 tsp sugar to feed the yeast, the sugar is eaten by the yeast

let sit ten minutes while you prepare the batter

set oven to the lowest setting then turn off. You want the oven no hotter than 100 degrees

wet ingredients

• 4 eggs
• 2 teaspoons Apple Cider Vinegar
• 1/4 cup Avocado oil 

Mix wet ingredients in stand mixer as you measure dry ingredients

dry ingredients

• 3 cups almond flour
• 3/4 tsp salt
• 1 teaspoon baking powder
• 1 tablespoon psyllium (this amount doesn't bother my tummy)
• 1/2 teaspoons onion powder (or other spices or add-ins all optional)

after mixing the wet ingredients turn off stand mixer and add the dry ingredients to wet. Restart your mixer on low and increase speed as the ingredients are incorporated. Turn off mixer, scrape down sides and add the activated yeast. Again start your mixer on low and increase speed as the liquid is incorporated. Mix until well combined. The dough will be sticky so have a glass of water nearby to wet your fingers to shape your dough. You can use a loaf pan, silicon hamburger bun pan, shape into hot dog buns or bagel pan. Make sure you oil your metal pans well. I use parchment paper for dinner buns, hot dog buns, and loaves, no oiling necessary. No need to oil silicon.

once you have shaped your bread, set the container or sheet in the oven to proof. Remove from oven after ten minutes, I set mine close to the oven where it's warmer. Reset your oven to 350 for buns and 325 for loaves. When the oven is ready, place in the oven, they will continue to rise. My buns took about 18 minutes for hamburger size and about 60 minutes for the loaves. Dinner roll size about 15 -20 minutes Depending on the size. Time all depends on the thickness of your buns and loaves. All ovens are different so you may have to adjust after the first time you try the recipe. If it is underdone the center will be moist, (you can check for doneness by pressing the loaf, if it gives a lot, cook longer. Let cool completely on cooling rack before removing from pans. If your loaf is a bit underdone it works great sliced and toasted. For garlic bread just slice and apply garlic butter to one side of the slice. Set oven to 425. Wrap bread in parchment paper then foil and heat. If you want it crisped up, instead of wrapping, set slices on a cookie sheet to toast. Watch so they don't burn.

I store my breads in the refrigerator in a paper towel-lined plastic bag. Almond breads seem to release moisture so the paper towel helps with that. I have kept this bread in the refrigerator for up to two weeks but best if eaten in a week. This freezes well too.

I have made this with all coconut flour 3/4 cups 6 eggs
I have made this with 2 cups almond flour and 1/4 cup coconut flour, 5 eggs.

I have made this with 2 1/2 cups almond flour and 2 Tablespoons coconut flour 4 eggs. I like all almond flour best.

This would work well as a sweet bread too. Remove the onion powder and add a tablespoon or so of confectioners sweetener. I now only fill my buns mold half full of dough, we like a thinner bun.