Links to purchase books
Click this link to purchase in e-book format only. Bundles are available too;
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1. The Ultimate Keto Bread Recipes
2. The Ultimate Low Carb / Keto Cake Recipe
3. The Ultimate Keto Cookbook
4. The Ultimate Low Carb Konjac Rice & Noodle Cookbook

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Links to purchase books via Amazon
Books available in Kindel, Paperback & Hardcover formats;
1. The Ultimate Keto Bread Recipes by Elsie Yan ([ Ссылка ], [ Ссылка ])
2. The Ultimate Low Carb/Keto Cake Recipes by Elsie Yan ([ Ссылка ], [ Ссылка ])
3. The Ultimate Keto Cookbook by Elsie Yan ([ Ссылка ], [ Ссылка ])
4. The Ultimate Low Carb Konjac Rice & Noodle Cookbook ([ Ссылка ], [ Ссылка ])

Links to purchase other products via Amazon
Almond flour ([ Ссылка ])
Whole psyllium husks ([ Ссылка ])

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1. Yeast is a living organism and almost all recipes call for some sugar to feed the yeast. But this is actually not necessary as the yeast can feed on any bit of sugar from the ingredients of the bread. I have experimented with and without sugar and the rise in both versions are the same. A pinch of sugar will make the yeast bubble up, but this is just proving that the yeast is still active and good for usage. Sugar does not help to activate the yeast. But if you feel more comfortable to add sugar, feel free to do it.

2. Salt does not kill the yeast. If you put salt directly over the yeast and leave them there for few minutes, then it will really kill the yeast. But if you mix them immediately, there's no damage. After many experiments, I found that dissolving the salt and yeast in the warm water is more effective. Due to the proportional concentration, there's no damage to the yeast. I learnt this method while doing lots of research from the internet hence, I did not invent it. But if you feel more comfortable to add the salt and yeast to the dry ingredients, feel free to do it.

3. The temperature of water at 122 to 132 F or 50 to 56 C DOES NOT kill the yeast. Yeast thrives on a very warm and moist environment. This very warm water will wake the yeast up from their dormant state and get them started.

This recipe can be viewed and printed at this link;

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[Total servings = 16]
NUTRITION INFO PER SERVING
Net carb = 3 g
Calories = 126
Total fat = 9.3 g
Protein = 5.6 g

DRY INGREDIENTS
Almond flour = 300 g / 2 1/2 cups
Whole Psyllium husks = 45 g / 5 tbsp (Note: The psyllium husks must be ground until half its original volume then weigh it. 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 - [ Ссылка ])
Baking Powder = 18 g / 4 tsp
Instant Yeast = 9 g / 3 tsp
Salt = 1 tsp

WET INGREDIENTS
Large eggs = 6 whites or 4 whole eggs (room temperature)
Apple cider vinegar = 60 ml / 4 tbsp.
Very warm water = 170 ml (2/3 cup + 1 tbsp) (temperature at 122 to 132 F or 50 to 56 C)

DIRECTIONS
1. Boil a pot of water. Turn on the oven at 212 F or 100 C and leave the heat on during the entire proofing process. This will ensure constant warm temperature and together with the humidity from the boiling water, the yeast will thrive very well resulting in the bread rising much more. (THIS PROOFING PROCESS WAS UPDATED ON 5 MARCH 2020).
2. In a large bowl, mix the almond flour, psyllium husk powder and baking powder until well combined.
3. In a small bowl, combine salt, yeast, warm water and stir until the salt is dissolved.
4. Add the apple cider vinegar, egg whites and yeast mixture into the dry ingredients and whisk until the yeast is well combined and a dough is formed.
5. Shape the dough into a loaf and place into a loaf pan measuring 7x3.5x2" or any suitable pan lined with parchment paper.
6. Sprinkle the top of the dough with some coconut flour to prevent it from sticking to the towel. Cover with the towel loosely.
7. Pour sufficient boiling water into a baking dish that fits the oven.
8. Place the baking dish with boiling water at the bottom of the oven and the dough above it. Close the oven door and let it proof for 1 hour. Do not open the oven door during the proofing process.
9. After 1 hour, remove the towel and turn on the oven heat at 350F or 180C to start the baking. It's not necessary to pre heat the oven. If the top is browning too fast, cover with foil.
10. After baking for 1 hour, test with a wooden skewer. If it comes out clean, it's good. Turn off the oven, remove the bread from the pan and let it sit on a sheet pan with the parchment paper inside the oven for about 40 to 60 mins. Remove the dish with water. The residual heat will continue to cook the bread and dry out the crumbs.

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