Brioche is considered one of the most popular French breads. This is a very versatile type of bread because it is light and sweet but incredibly rich in flavor. You can use this recipe to make buns for French Keto recipes like French Toast, Croque Monsieur, etc. Although these Keto Brioche Buns aren’t quick to make, the steps are easy and worth your time.
What is brioche bread?
Brioche is different from most breads because it is made with enriched dough and has a slightly sweet taste. Because the dough is enriched with butter and eggs, you get the famous brioche texture, classic golden color, and divine taste of soft bread. With this Keto brioche bread recipe, you’ll get all that – with less carbs, too. Using heavy cream, cream cheese, mozzarella cheese, eggs, and butter, this bread has the famous richness and texture associated with brioche.
How to make fluffy low carb bread?
To make the dough, we used a coarse flour for the base, but lightened it with psyllium husk and yeast and added it with butter. The result is a puffy, decadent and pillowy loaf. We do not recommend leaving out the psyllium husk or yeast as this will result in dense and unpleasant buns. There are some important tips for baking successful Keto brioche buns. First, for the yeast to bloom, you should use slightly warm heavy cream, around body temperature. If you use it hot, you will kill the yeast, and if you use it cold, the yeast will not prove. Secondly, the butter must be at room temperature to fold into the dough properly.
Should you be concerned about sugar in flour?
While adding sugar is a no-no in any keto recipe, this recipe is an exception. The yeast will feed on the sugar and produce carbon dioxide, aka the bubbles that cause bread and baked goods to rise. So basically, the yeast will activate with the sugar, leaving you with none.
Ingredients:
- 2 1/2 cups almond flour
- 1/4 cup coconut flour
- 1/4 cup psyllium husk powder
- 1 tablespoon baking powder
- 1/2 teaspoon salt
- 4 large eggs
- 1/4 cup unsalted butter, melted
- 1/4 cup unsweetened almond milk
- 1 tablespoon apple cider vinegar
- 1/4 cup erythritol or preferred keto sweetener
- 1 teaspoon vanilla extract
Instructions:
- Preheat Oven: Preheat your oven to 350°F (175°C). Grease a brioche mold or a loaf pan with butter or oil.
- Combine Dry Ingredients: In a large mixing bowl, whisk together the almond flour, coconut flour, psyllium husk powder, baking powder, and salt.
- Mix Wet Ingredients: In a separate bowl, beat the eggs. Add melted butter, almond milk, apple cider vinegar, erythritol, and vanilla extract. Mix well.
- Combine Mixtures: Pour the wet mixture into the dry mixture. Stir until well combined. The dough will be thick and sticky.
- Let the Dough Rest: Let the dough rest for about 5-10 minutes. This allows the psyllium husk to absorb moisture and make the dough easier to handle.
- Shape the Dough: Wet your hands to prevent sticking, then shape the dough into brioche rolls or place it into the prepared brioche mold or loaf pan.
- Bake: Place the mold or pan in the preheated oven. Bake for about 40-45 minutes, or until the brioche is golden brown and a toothpick inserted into the center comes out clean.
- Cool and Enjoy: Once baked, remove the brioche from the oven and let it cool in the mold or pan for about 15 minutes. Then transfer it to a wire rack to cool completely before slicing.
Nutritionist Facts:
- Calories: 170
- Total Fat: 14g
- Saturated Fat: 4g
- Total Carbohydrates: 7g
- Dietary Fiber: 4g
- Sugars: 1g
- Net Carbohydrates: 3g (Total Carbs – Fiber)
- Protein: 6g