Miracle Keto Bread Recipe

Miracle Keto Bread Recipe

Macros: 99cal, 1.2 g net carbs, 3.1 g fat, 12.9 g protein.

Main Ingredients

Keto Flour Mix:

55 grams Keto Flour (recipe above)

60 grams Vital wheat gluten

Water Roux:

7 grams Keto flour mix (as above)

33 grams Boiling water

Final Dough:

20 grams Water 38 degrees c

4 grams Yeast

4.5 grams Inulin powder

1 Egg

All Flour Mix

10 grams Heavy Cream Powder

10 grams Sweetener

2 grams Salt

All the Water Roux

15 grams Butter

Recipe Steps

1. preheat oven to 150 degrees c.
2. Sift together the keto flour mix ingredients into a bowl then take out 7 grams of mix and set aside.
3. Add heavy cream powder, sweetener and salt to large amount of flour mix then set aside.
4. Add 33 grams hot water to the 7 grams of flour mix you set aside earlier whisk until pudding consistency, let cool in fridge.
5. In a bowl rehydrate yeast in 20 grams of water add inulin powder and egg mix gently and set aside for 5 minutes till foamy
6. Add water roux, dry ingredients and yeast mixture into a food processor with a kneading attachment and knead until you start reaching a windowpane stage.
7. Then add the butter and proceed to knead until a full windowpane consistency is formed (5 to 10 minutes).
8. Shape into a tight ball and place into a lightly greased bowl and cover with cling wrap, let ferment till doubled in size.
9. remove from bowl flatten dough a little, fold the two ends together like a book then roll into a scroll shape and place into your lined loaf pan, cover in cling wrap and let rise until doubled in size.
10. Put in the oven and immediately turn the temp down to 130 degrees c.
11. Bake for 70 minutes or until internal temp is 90 degrees c.
12. pull out of the oven and remove from loaf pan and allow to cool under a kitchen towel on a wire rack. Can be left at room temp for a few days in a ziplock bag for a few days.

Additional Notes

2 slices = 1 serve