Fluffy Keto Loaf Bread

Fluffy Keto Loaf Bread

Thermomix recipe: Fluffy Keto Loaf Bread. Ready in 65 minutes. Serves 12. Step-by-step Thermomix instructions on Chef Amai.

Ingredients

Instructions

  1. Preheat your oven to 175°C (350°F). Grease and line a standard loaf pan (approx. 20x10 cm) with parchment paper, leaving an overhang on the sides.
  2. Add 250 g warm water and 5 g erythritol to the Thermomix bowl. Heat 2 min / 37°C / Speed 1. This ensures the water is at the ideal temperature for yeast activation.
  3. Add 7 g instant dry yeast to the bowl. Mix 10 sec / Speed 1. Let it sit for 5-10 minutes until foamy, indicating the yeast is active.
  4. Add 200 g almond flour, 50 g coconut flour, 25 g psyllium husk powder, and 5 g salt to the bowl.
  5. Add 30 g olive oil, 10 g apple cider vinegar, and 3 large egg whites to the bowl.
  6. Mix 30 sec / Speed 5, then knead 2 min / Dough mode. Scrape down the sides of the bowl if needed and repeat for another 1 minute if the dough is not fully combined.
  7. Transfer the dough to the prepared loaf pan. Smooth the top with a wet spatula or your hands.
  8. For proofing, you can place the loaf pan in a warm spot, or place the simmering basket on top of the Thermomix lid to create a warm environment. Cover the loaf pan loosely with a damp cloth or plastic wrap. Let it proof for 20-30 minutes, or until it has visibly risen (it won't double in size like traditional bread).
  9. Bake in the preheated oven for 40-45 minutes, or until golden brown and a skewer inserted into the center comes out clean. If the top browns too quickly, you can loosely cover it with foil.
  10. Remove the bread from the oven and let it cool in the pan for 10-15 minutes before carefully lifting it out using the parchment paper overhang. Transfer to a wire rack to cool completely before slicing. This is crucial for keto bread to set its structure.

View this recipe on Chef Amai — convert any recipe to Thermomix format at chefamai.com.