380 grams. almond flour
    260 grams of whole milk.
    70 grams of rapeseed oil.
    60 grams of erythritol
    5 grams kosher salt.
    1 medium sachet.Vanilla keto sweetenerINSTRUCTIONS
    An envelope. From baker’s yeast.
    I heated the milk in the microwave for 25 seconds, you have to be careful not to overheat or the yeast will die!
    I dissolved baker’s yeast in a warm moche and set it with acid for about 10 minutes.
    I then combined the flour, erythritol, kosher salt, and vanilla keto sweetener bag in a medium mixing bowl.
    I then added rapeseed oil and mixed well until combined and gradually poured in the heated milk and yeast mixture.
    Then, I kneaded the dough until it reached a soft and homogeneous consistency. I covered it with a tea towel in a salad bowl and left the dough in a warm place until it increased in size.
    At this point I needed to preheat the oven to 180 degrees Fahrenheit.
    On a lightly floured work surface, I greased the tin and placed a baking tray on top.
    I degassed the dough with my hand, divided it into normal dough balls, and placed them in the mold, separating them a little.
    I let it rest for about 20 minutes, then brush it with milk and bake it in the preheated oven for 25 minutes.
    Try it now!! It really deserves it, take a look at the related posts below for more easy bread recipes like this!!