Activate the yeast: Mix warm water, sweetener, and yeast in a small bowl. Let it get foamy, about 5 mins. This won’t make it rise like real bread, but it gives that yeasty bakery flavor.
Mix dry: In a large bowl, whisk almond flour, whey protein, oat fiber, psyllium, baking powder, and salt. Break up any lumps.
Mix wet: In another bowl, beat eggs, melted butter, and apple cider vinegar. Pour in the foamy yeast mix.
Combine: Add wet to dry. Mix fast with a hand mixer or strong spoon for 1-2 mins. Batter will be thick like muffin batter, not pourable.
Shape + proof: Grease a 8×4 loaf pan and line with parchment. Spoon batter in and smooth the top with wet fingers. Cover loosely and let sit 20 mins. It won’t double, but it will puff slightly.
Bake: Preheat oven to 350°F. Bake 45-55 mins until deep golden brown and it sounds hollow when tapped. An internal temp of 195°F means it’s done.
Cool = critical: Let it cool in the pan 15 mins, then transfer to a rack. Wait at least 2 hours before slicing. Cutting hot keto bread = gummy mess.
Pro Tips to Elevate
No eggy taste: Room temp eggs + apple cider vinegar neutralize it. Don’t skip the vinegar.
The texture secret: Oat fiber + whey protein isolate = game changer. Don’t sub coconut flour or regular protein powder or it’ll be dense.
Best slices: Use an electric knife or very sharp serrated knife. Freeze the loaf for 20 mins before slicing if you want deli-thin pieces.
