• Bloom The Yeast / Activating

  First, add 4 tablespoon of warm water (over 105 degrees and under 110 degrees) to a small bowl and add the dry yeast, plus a small bit of honey.

  The yeast eats sugar and grows. Activating the yeast will help the bread rise and become lighter in texture.
• Whipping Egg Whites

  Then separate the egg whites from the egg yolks. Whip the egg whites with a whisk or electric mixer until they form medium-stiff peaks.

  In the second bowl with the egg yolks, give them a quick whisk to lighten the texture. The yolks will become lighter in color. Next, add the room-temperature melted butter and mix.
• Combining All The Ingredients

  Next, add the activated yeast to a large mixing bowl. Use the foam on top. Only scrape off the top layer of yeast, the brown foam-looking stuff. 

  Keep some water in the bottom of the bowl in case your bread dough looks too dry. 

  Next, crush the pork rinds into the texture of breadcrumbs. Add 5 tablespoon to the bowl.
• Almond flour is next, along with all the remaining ingredients. Start by adding one cup of almond flour and mixing. The texture will look dry. 

  Then add in ⅓ of the whipped egg whites (might need to whip egg whites again to add some air back in). 

  Note: The egg whites are the only addition of moisture. 

  Mix in the whipped egg whites with the almond flour and dry ingredients, adding a third at a time. Combine well while keeping the whipped volume in the egg whites. Use a gentle folding technique.

Baking The Bread

• Spray your bread loaf pan with non-stick spray and add bread dough to pan.

  Tap the pan against the table a few times removing extra air pockets.

  Bake @ 375 for 30 minutes.

  Allow the bread to cool for 4 to 5 minutes before cutting into it.