Keto bread with yeast

One loaf of this yeast keto bread makes 16 servings. 1 serving is one slice containing 1 gram of net carbs. The bread dough is made on the basis of almond flour using a small amount of inulin and xanthan gum. The gum makes the dough more fluffy, and also increases the shelf life of the finished bread, and inulin, in turn, makes the dough more moist.
The addition of yeast to the dough gives it a pleasant aroma and real bread texture.
Leftover bread can be stored in the refrigerator for about a week or in airtight bags in the freezer for up to 3 months.

Ingredients

• 2 tea spoon. dry yeast
• 1 tea spoon. inulin
• 2 table. spoon. clean warm water
• 210 gr almond flour
• 1 table. spoon. psyllium husk powder
• 1 tea spoon. baking powder
• 1 tea spoon. xanthan gum
• 1 pinch salt
• 130 g unsalted butter (melted)
• 7 pcs. chicken eggs

Directions

1. In a mixing bowl, add yeast, inulin, mix and then add warm water. Mix well and leave to infuse in a warm place for 10 minutes.
2. In a separate bowl, combine almond flour, psyllium husk powder, baking powder, xanthan gum, and salt.
3. Add butter and eggs to the dry mixture, mix well.
4. Add prepared yeast and mix well.
5. Once the mixture is mixed, grease a baking dish about 23cm by 13cm with olive oil and line the bottom of the pan with parchment paper. Pour the mixture into a mold, flatten.
6. Leave the dough in a dish covered with a tea towel and infuse for 20 minutes in a warm place. While the dough is "resting", preheat the oven to 170 C.
7. Then put in the oven to bake for 30-40 minutes. The bread is ready when the crust is golden brown and a dull sound appears when tapped.
8. Remove the bread from the pan and cool completely on a wire rack / flat dish.