Here’s a fluffy keto brioche bread recipe that’s rich, soft, and low in carbs — perfect for breakfast or sandwiches:
Fluffy Keto Brioche Bread
Ingredients (makes 1 loaf)
- 2 cups almond flour
- ¼ cup coconut flour
- ½ cup unsalted butter, softened
- 4 large eggs
- 2 tablespoons erythritol (or preferred keto sweetener)
- 2 teaspoons baking powder
- ¼ teaspoon salt
- 1 teaspoon vanilla extract
Optional egg wash: 1 egg beaten with 1 tsp water
Instructions
- Preheat oven to 350°F (175°C). Grease a loaf pan or line with parchment paper.
- Mix dry ingredients
- In a large bowl, combine almond flour, coconut flour, baking powder, erythritol, and salt.
- Add wet ingredients
- Beat in softened butter, eggs, and vanilla until fully combined. The batter will be slightly thicker than regular bread dough.
- Transfer to loaf pan
- Spread the batter evenly. Brush the top lightly with the egg wash for a golden finish.
- Bake
- Bake for 35–40 minutes, until a toothpick comes out clean and the top is golden brown.
- Cool
- Let the bread cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.
Tips for Fluffy Keto Brioche
- Use room-temperature eggs and butter for a lighter texture.
- Avoid overbaking; almond flour breads dry out quickly.
- For extra richness, fold in 1–2 tablespoons heavy cream into the batter.
- Slice with a serrated knife once cooled to avoid crumbling.
If you want, I can also give a version that mimics the classic brioche pull-apart rolls for a fancier keto treat — still fluffy and low-carb.
Do you want me to do that?
