★ The texture is light, soft and dry, not tightly moist inside like many ketogenic breads. The overall texture is similar to that of ordinary whole wheat bread.
Without the chocolate filling, it would be the original whole wheat bread.
Sugar (yeast feed)
Flaxseed powder (gold)
Erythritol, for dough
|a little bit|
Eggs (room temperature)
Low temperature melting of butter
Light cream (chocolate filling)
Erythrites (chocolate filling)
How to make keto yeast chocolate roll
Mix the yeast and sugar with warm water, cover with warm kitchen paper and leave for 10min.
Take a bowl and mix the dry ingredients.
Mix the eggs with the cream of tartar in a food processor, then add the melted butter and yeast.
Pour the yogurt and half of the dry ingredients into the bowl of a food processor and mix again. Pour in the rest of the dry ingredients and mix it all together.
Roll out the dough in plastic wrap into a rectangle about 3mm thick and spread with the chocolate filling mixture. Roll up the dough and cut it into 8 portions, place it in a baking pan (brush the pan with oil beforehand), cover and ferment in a warm place for 50min. Preheat oven to 350F.
Transfer the bread to the oven, bake for 15min, cover with foil and bake for another 7min.