Here’s a guide to making Keto Brioche—a rich, soft, buttery bread that’s low-carb but still indulgent 🍞🧈
🍞 Keto Brioche
Servings: 8–10 slices
🛒 Ingredients
- 1 1/2 cups almond flour
- 1/4 cup coconut flour
- 1/4 cup erythritol (or preferred keto sweetener)
- 1 tsp xanthan gum
- 1/2 tsp salt
- 4 large eggs
- 1/4 cup unsalted butter, melted
- 1/4 cup heavy cream
- 1 tsp vanilla extract
- 1 1/2 tsp baking powder
🍽️ Instructions
1. Preheat Oven
- Preheat oven to 350°F (175°C).
- Grease a loaf pan or line with parchment paper.
2. Mix Dry Ingredients
- In a bowl, combine almond flour, coconut flour, sweetener, xanthan gum, baking powder, and salt.
3. Combine Wet Ingredients
- In a separate bowl, whisk together eggs, melted butter, heavy cream, and vanilla extract.
4. Make the Dough
- Gradually fold the wet ingredients into the dry ingredients until fully combined.
- Batter should be thick but slightly spreadable.
5. Bake
- Pour batter into prepared loaf pan.
- Bake 35–45 minutes until golden and a toothpick comes out clean.
6. Cool
- Let the brioche cool in the pan 10 minutes, then transfer to a wire rack to cool completely.
💡 Tips
- For extra richness, brush the top with melted butter after baking.
- Slice with a serrated knife for clean pieces.
- Perfect for French toast, sandwiches, or keto bread toast.
If you want, I can give a super fluffy “egg-enriched” keto brioche recipe that’s almost indistinguishable from traditional brioche.
Do you want me to do that?
