Keto Brioche Bread

Keto Brioche Bread Low-Carb, Soft & Buttery

A fluffy, rich brioche-style loaf that’s keto-friendly and perfect for toast or sandwiches.

Ingredients

Wet

• 4 large eggs (room temperature)
• 1½ cups (345 g) cream cheese, softened
• 4 tbsp (45 g) keto sweetener (erythritol or preferred)
• ¼ cup (60 g) unsalted butter, melted
• ¼ cup (60 ml) heavy cream
• ¼ cup (60 ml) neutral oil (avocado or melted coconut oil)

Dry

• 2 cups (200 g) unflavored whey protein powder or egg white protein powder
• 2½ tsp baking powder
• ⅓ tsp baking soda
• ½ tsp salt
• 1 tsp xanthan gum (optional, improves texture)

Instructions

1. Preheat & Prep
   Heat oven to 160°C (320°F). Line a loaf pan with parchment paper or grease well.
2. Whip Eggs & Sweetener
   In a large bowl, whisk eggs with the sweetener for 1–2 minutes until slightly fluffy.
3. Add Wet Ingredients
   Add cream cheese, melted butter, heavy cream, and oil. Whisk until very smooth and creamy.
4. Mix Dry Ingredients
   In another bowl, combine protein powder, baking powder, baking soda, salt, and xanthan gum.
5. Combine
   Gradually add the dry mix into the wet mixture. Stir/whisk until you get a smooth, thick batter (pourable but not runny).
6. Bake
   Pour into the loaf pan. Bake 35–45 minutes until golden on top and a toothpick comes out clean.
7. Cool Completely
   Let the bread cool fully in the pan before removing and slicing. This step is important for the texture.

Tips for Best Texture

• Use room-temperature ingredients.
• Don’t skip cooling time before slicing.
• If the top browns too fast, cover loosely with foil after 25 minutes.

Storage

• Fridge: up to 5 days (wrapped well)
• Freezer: up to 2 months (slice before freezing)

Nutrition approx per slice, 15 slices

• Calories: ~190
• Fat: ~15 g
• Protein: ~12 g
• Net carbs: ~2 g