1/4 cup powdered erythritol or your preferred keto sweetener
1/2 tsp salt
1/2 cup unsweetened almond milk, warm
1/4 cup unsalted butter, melted
3 large eggs
1 tsp vanilla extract
For the Topping:
1 tbsp unsalted butter, melted
1 tsp sesame seeds (optional)
Instructions:
1. Prepare the Dough:
In a large mixing bowl, combine the almond flour, coconut flour, whey protein powder, instant yeast, powdered erythritol, and salt.
In a separate bowl, whisk together the warm almond milk, melted butter, eggs, and vanilla extract.
Pour the wet ingredients into the dry ingredients and mix until a dough forms. Knead the dough in the bowl until it’s well combined.
2. Let the Dough Rise:
Cover the bowl with a clean kitchen towel or plastic wrap and let the dough rise for about 1-2 hours in a warm, draft-free place, or until it has doubled in size.
3. Preheat and Prepare:
Preheat your oven to 350°F (175°C). Grease a 9×5-inch (23×13 cm) loaf pan.
4. Shape the Dough:
Gently deflate the risen dough and divide it into small, equal-sized portions. Roll each portion into a ball and place them in the greased loaf pan, creating a single layer.
5. Brush with Topping:
Brush the top of the dough balls with melted butter and sprinkle sesame seeds if desired.
6. Bake:
Bake in the preheated oven for 30-35 minutes, or until the bread is golden brown and sounds hollow when tapped on the bottom.
7. Cool and Serve:
Remove the bread from the oven and let it cool in the pan for about 10 minutes. Then, transfer it to a wire rack to cool completely.
