Servings: 16 slices @ 1 slice per serving

2 cups almond flour 2 cups almond flour
1 TBLS psyllium husk powder 1 TBLS psyllium husk powder
1 tsp Baking Powder 1 tsp Baking Powder
1 tsp xanthun gum 1 tsp xanthun gum
¼ tsp salt ¼ tsp salt
1 tsp inulin (see notes below) 1 tsp inulin (see notes below)
2 tsp dry yeast  (If yeast has been stored in the refrigerator, let the 2 tsp come to room temp before using.) 2 tsp dry yeast  (If yeast has been stored in the refrigerator, let the 2 tsp come to room temp before using.)
2 TBLS warm water 2 TBLS warm water
4.5 oz butter melted (1 stick + 1 TBLS) 4.5 oz butter melted (1 stick + 1 TBLS)
7 whole eggs 7 whole eggs

In a large mixing bowl, add the almond flour, psyllium, baking powder, xanthan gum, and salt. Mix well.  (You can use your KitchenAid bowl and paddle if you wish.)
Push the dry mixture to the sides of the bowl, creating a well in the center down to the base of the bowl. Add the inulin and yeast to the well, followed by the warm water.
Mix the warm water into the yeast and inulin only. Leave for the yeast activate for 10 minutes.
Add the melted butter and eggs, and mix well.  (You can use your KitchenAid with the paddle, but stirring works too.)  It's normal for the mixture to look more like cornbread batter than bread dough.
Once the mixture is combined, pour into a 9x5 loaf pan that has been lined with parchment paper.
Leave your batter to proof for 30 to 40 minutes in a warm spot, covered with a tea towel.  (I usually stick the pan into the microwave - turned OFF - as there are no drafts or AC vents to impact the bread.)   [My bread barely rose during proofing, but it did during baking, so don't panic if yours does the same.]  During this time, preheat the oven to 340°.
Bake in the oven for 30 to 35 minutes.  The bread is cooked when golden brown and makes a hollow sound when tapped.
Using the parchment to help, remove the loaf from the pan, and leave to cool on a rack.
Once cool, cut the loaf into 16 slices and enjoy right away or cut as many slices as you will eat at this sitting, then wait to cut the rest until it's time to eat it.  (This will help keep the loaf fresher longer.)
Store in the fridge.

See nutrition info in photos.  See nutrition info in photos.
* Inulin is a soluble prebiotic fiber.  Although it is only about 10% as sweet as sugar, it does add some mild sweetness to recipes.  Inulin is a super prebiotic and has a multitude of health benefits including satiety/weight loss, lowering cholesterol, aids in proper absorption of calcium, and relieving constipation.  Another benefit of inulin is the fact that it doesn’t cause insulin to be secreted and won’t raise blood sugar since its carbohydrates/sugars cannot be broken down. The body has limited abilities to process fructans, yet inulin’s fiber is still absorbed, which means it has benefits for stabilizing blood sugar.  * Inulin is a soluble prebiotic fiber.  Although it is only about 10% as sweet as sugar, it does add some mild sweetness to recipes.  Inulin is a super prebiotic and has a multitude of health benefits including satiety/weight loss, lowering cholesterol, aids in proper absorption of calcium, and relieving constipation.  Another benefit of inulin is the fact that it doesn’t cause insulin to be secreted and won’t raise blood sugar since its carbohydrates/sugars cannot be broken down. The body has limited abilities to process fructans, yet inulin’s fiber is still absorbed, which means it has benefits for stabilizing blood sugar.
In bread recipes, the inulin is food for the yeast to consume as it would typically feed on sugar.  Keto Breads are typically dense and often grainy and dry. Yeast won’t make it as light and fluffy as the high carb loaves we’re used to in the supermarket, but it does make it lighter and more doughy than other low carb bread.  You can order inulin from Amazon if you're having trouble finding it.  Here's one brand:  www.amazon.com/Jerusalem-Artichoke-Intestinal-Non-Irradia...  In bread recipes, the inulin is food for the yeast to consume as it would typically feed on sugar.  Keto Breads are typically dense and often grainy and dry. Yeast won’t make it as light and fluffy as the high carb loaves we’re used to in the supermarket, but it does make it lighter and more doughy than other low carb bread.  You can order inulin from Amazon if you're having trouble finding it.  Here's one brand:  www.amazon.com/Jerusalem-Artichoke-Intestinal-Non-Irradia...