KETO YEAST BREAD GOOD ONE

LIQUIDS

1/2 cup sour cream
1/4 cup butter\
1 TBS vinegar
3 EGG WHITES + 1 WHOLE EGG

2 PACKETS YEAST
1/2 CUP WATER
1 TBS SUGAR

DRY INGREDIENTS

1  1/3 cups fine blanch almond flour
1/2 cup + 2 TBS golden flaxseed meal
6 tsp protein whey isolate
6 tsp psyllum powder
2 tsp xanthan gum or 4 tsp flaxseed meal
2 tsps baking powder
1 tsp salt
1/4 tsp ground ginger
1/4 tsp cream of tartar

Line bread pan with parchment in a cross form spray with coconut pan spray before you line the pan

Mix wet and dry ingredients pour into pan

Let rise in warm place for 1 hour

1. Preheat oven to 350°F/180°C while the dough is proofing. And if you're baking at high altitude, you'll want to bake it at 375°F/190°C. 
2. Place the loaf pan over a baking tray and transfer gently into the oven. Bake for 45-55 minutes until deep golden, covering with a lose foil dome at minute 10-15 (just as it begins to brown). Just be sure that the foil isn't resting directly on the bread. 
3. Allow the bread to rest in the loaf pan for 5 minutes and transfer it to a cooling rack. Allow to cool completely for best texture- this is an absolute must, as your keto loaf will continue to cook while cooling! Also keep in mind that some slight deflating is normal, don't sweat it!
4. Keep stored in an airtight container (or tightly wrapped in cling film) at room temperature for 4-5 days, giving it a light toast before serving. Though you'll find that this keto bread is surprisingly good even without toasting!