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Pan size: 8 x 5 x 4 inch (21 x 13 x 10 cm) loaf pan INGREDIENTS 2 tablespoons (30mL) warm water 1 teaspoons (7g) honey or 2 teaspoons (7g) inulin 2 teaspoons (6g) instant dry yeast 1 cup (120g) vital wheat gluten https://amzn.to/3io7b3C ⅓ cup (35g) blanched almond flour ¼ cup (30g) coconut flour 2 tablespoons (16g) ground flaxseed https://amzn.to/312NTvx ½ tablespoon (5g) psyllium husk powder https://amzn.to/3vUNKrg 3 tablespoons (38g) granulated erythritol https://amzn.to/2Xu1l9I ½ teaspoon (3g) salt 2 large eggs at room temperature ¾ cup (177mL) water 2 tablespoons (30g) unsalted butter at room temperature 1 tablespoon (12g) black sesame seeds Rest for 30 minutes before adding the butter. Rest for 30 minutes before adding the sesame seeds. Proof for 1 hour then divide the dough into 3. Proof for another hour and bake at 340°F (170°C) for 40-45 minutes. NOTE: For best results, I highly recommend using the metric/gram measurements (using a digital scale), rather than the standard/cup measurements. Yields 12 slices (macros per slice) NET CARBS: 2.3g FIBER: 1.9g PROTEIN: 10.0g FAT: 6.0g CALORIES: 112 #ketoserts #ketobread #ketofluffybread As an amazon affiliate I earn from qualifying purchases. Pan suave y esponjoso Tamaño del molde: molde para pan de 8 x 5 x 4 pulgadas (21 x 13 x 10 cm) INGREDIENTES 2 cucharadas (30 ml) de agua tibia 1 cucharadita (7 g) de miel o 2 cucharaditas (7 g) de inulina 2 cucharaditas (6 g) de levadura seca instantánea 1 taza (120 g) de gluten de trigo vital ⅓ taza (35 g) de harina de almendras blanqueadas ¼ taza (30 g) de harina de coco 2 cucharadas (16 g) de linaza molida ½ cucharada (5 g) de polvo de cáscara de psyllium 3 cucharadas (38 g) de eritritol granulado ½ cucharadita (3 g) de sal 2 huevos grandes a temperatura ambiente ¾ taza (177 ml) de agua 2 cucharadas (30 g) de mantequilla sin sal a temperatura ambiente 1 cucharada (12 g) de semillas de sésamo negro Reposar durante 30 minutos antes de añadir la mantequilla. Reposar durante 30 minutos antes de agregar las semillas de sésamo. Prueba durante 1 hora y luego divide la masa en 3. Deje reposar durante otra hora y hornee a 340 °F (170 °C) durante 40-45 minutos. Rinde 12 rebanadas (macros por rebanada) CARBOHIDRATOS NETOS: 2.3g FIBRA: 1.9g PROTEÍNA: 10,0g GRASA: 6.0g CALORÍAS: 112 Pane morbido e soffice Dimensioni della padella: teglia da 8 x 5 x 4 pollici (21 x 13 x 10 cm) INGREDIENTI 2 cucchiai (30 ml) di acqua tiepida 1 cucchiaino (7 g) di miele o 2 cucchiaini (7 g) di inulina 2 cucchiaini (6 g) di lievito secco istantaneo 1 tazza (120 g) di glutine di frumento vitale ⅓ tazza (35 g) di farina di mandorle sbollentate ¼ tazza (30 g) di farina di cocco 2 cucchiai (16 g) di semi di lino macinati ½ cucchiaio (5 g) di polvere di buccia di psillio 3 cucchiai (38 g) di eritritolo granulato ½ cucchiaino (3 g) di sale 2 uova grandi a temperatura ambiente ¾ tazza (177 ml) d'acqua 2 cucchiai (30 g) di burro non salato a temperatura ambiente 1 cucchiaio (12 g) di semi di sesamo nero Fate riposare 30 minuti prima di aggiungere il burro. Fate riposare per 30 minuti prima di aggiungere i semi di sesamo. Fate lievitare per 1 ora poi dividete l'impasto in 3. Fate lievitare per un'altra ora e infornate a 170°C per 40-45 minuti. Produce 12 fette (macro per fetta) CARBOIDRATI NETTI: 2,3 g FIBRA: 1,9 g PROTEINE: 10,0 g GRASSO: 6,0 g CALORIE: 112 Pain moelleux et moelleux Taille du moule : moule à pain de 8 x 5 x 4 pouces (21 x 13 x 10 cm) INGRÉDIENTS 2 cuillères à soupe (30 ml) d'eau tiède 1 cuillères à café (7g) de miel ou 2 cuillères à café (7g) d'inuline 2 cuillères à café (6 g) de levure sèche instantanée 1 tasse (120 g) de gluten de blé vital ⅓ tasse (35 g) de farine d'amande blanchie ¼ tasse (30 g) de farine de noix de coco 2 cuillères à soupe (16 g) de graines de lin moulues ½ cuillère à soupe (5 g) de poudre de cosse de psyllium 3 cuillères à soupe (38 g) d'érythritol granulé ½ cuillère à café (3 g) de sel 2 gros œufs à température ambiante ¾ tasse (177 ml) d'eau 2 cuillères à soupe (30 g) de beurre non salé à température ambiante 1 cuillère à soupe (12 g) de graines de sésame noir Laisser reposer 30 minutes avant d'ajouter le beurre. Laisser reposer 30 minutes avant d'ajouter les graines de sésame. Laisser lever 1h puis diviser la pâte en 3. Laisser lever encore une heure et cuire à 340 °F (170 °C) pendant 40 à 45 minutes. Donne 12 tranches (macros par tranche) GLUCIDES NETS : 2,3 g FIBRE : 1,9 g PROTÉINES : 10,0 g MATIÈRES GRASSES : 6,0 g CALORIES : 112

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