DRY INGREDIENTS

Almond Flour = 360 g / 3 cups

Whole Psyllium Husk = 27 g / 3 tbsp (Note: The psyllium husks must be ground until half its original volume before using. 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 2 to 3 tsp is required. Please see this video about psyllium husk and powder for better understanding and success)

Baking Powder = 16 g / 4 tsp

Monk fruit = 100 g / 1/2 cup (or any keto sweetener to taste) (Note: This is moderately sweet so you can reduce to 80 g for mildly sweet. Removal of sweetener is possible except that the bread will be denser and less moist)

Instant or rapid rise yeast = 12 g / 3 tsp

WET INGREDIENTS

Pea Milk or Almond Milk (Unsweetened) = 180 ml / 3/4 cup

Eggs = 6 large egg whites (217 g) or 3 whole large eggs (Note: The protein from egg whites will help to boost the rise substantially whereas the fat from egg yolks will hinder the rise so egg whites are highly recommended)

Butter (softened) = 56 g or 1/4 cup

1. For best results, weigh the ingredients with a digital scale

2. Preheat the oven at 210F or 100C and leave the heat on throughout the 1-hour proofing process.

3. Warm the milk in the microwave until you get a temperature between 122 to 132F or 50 to 56 C. The warmer the better as it will wake the yeast up from its dormant state.

4. To test whether your yeast is alive, you can mix it into the warm milk with a pinch of sugar, but this is optional. I did not put any sugar and I can still see the yeast bubbling. If you are confident that your yeast is good, you can mix it into the dry ingredients. Set aside the milk and yeast mixture.

5. In a bowl, mix all the dry ingredients until well combined.

6. Add the wet ingredients (except the butter) and mix until a dough is formed.

7. Add the softened butter and mix to combine.

8. Divide the dough into 3 equal portions and shape them into balls. It's important to use a narrow and tall pan that fits the dough nicely as we want it to rise upwards, not expand sideways which will happen if the pan is too big. In this video, I used an 8x3.5x3" pan.

9. Sprinkle the top of dough with almond flour to prevent the dough from sticking to the towel.

10. Cover the dough with a towel to prevent the top from drying during the proofing process.

11. Place a baking dish with boiling water below the tray with dough in the oven. Close the oven door and try not to open it during the 1-hour proofing process with the heat on. The humidity and warmth create a very conducive environment for the yeast to thrive.

12. After 1 hour, remove the tray with dough and the water.

13. Remove the towel and brush with pea or almond milk or 3 egg yolks mixed with 1 tbsp of water.

14. Top with white sesame seeds.

15. Return to oven and increase the heat to 350F or 180C. No need to preheat the oven again. Bake for 1 hour.

16. Cool completely on a wire rack before slicing.

[Total servings = 20]

NUTRITION INFO PER SERVING

Total carbs = 5.8 g

Dietary Fiber = 3.1 g

Net carb = 2.7 g

Calories = 149

Total Fat = 12.7 g

Protein = 5.8 g

This nutrition information is just a guide. Feel free to use your own macro calculation app for accuracy.

Recipe by lowcarbrecipeideas

Find more great recipes at lowcarbrecipeideasofficial.com

‍