Here’s a fluffy keto brioche bread recipe that’s low-carb, soft, and perfect for sandwiches or toast:
🥖 Ingredients (Makes 1 loaf)
Dry Ingredients
- 2 cups almond flour
- ¼ cup coconut flour
- 2 tsp baking powder
- ½ tsp salt
Wet Ingredients
- 4 large eggs, room temperature
- 4 tbsp unsalted butter, melted
- ¼ cup heavy cream
- 2 tbsp erythritol (or preferred keto-friendly sweetener)
- 1 tsp vanilla extract
Optional Topping
- 1 egg, beaten (for egg wash)
🧑🍳 Instructions
1. Preheat Oven
- Preheat 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, baking powder, and salt.
3. Mix Wet Ingredients
- In a separate bowl, whisk together eggs, melted butter, cream, sweetener, and vanilla until smooth.
4. Combine
- Slowly fold the dry ingredients into the wet mixture until a thick, sticky dough forms.
5. Shape the Dough
- Transfer dough to the prepared loaf pan and smooth the top.
- Optional: Brush the top with beaten egg for a golden crust.
6. Bake
- Bake for 35–40 minutes, or until a toothpick inserted in the center comes out clean.
7. Cool
- Let the bread cool completely in the pan before slicing.
💡 Tips for Extra Fluffiness
- Room temperature eggs make the batter lighter.
- Do not overmix; folding gently preserves air.
- Adding 1 tsp psyllium husk powder can improve structure and elasticity.
- Slice after completely cooling—keto breads are fragile when warm.
This keto brioche is soft, slightly sweet, and perfect for breakfast or sandwiches while keeping carbs low.
If you want, I can make a “Keto Brioche Rolls” version that’s pull-apart, buttery, and perfect for individual buns—also super fluffy.
Do you want me to create that version?
