Keto Brioche Bread

Golden, buttery, and incredibly soft, this Keto Brioche Bread has all the rich flavor and tender texture of classic French brioche—without the wheat or added sugar. Perfect for sandwiches, French toast, or simply toasted with butter.

Ingredients

• 2 cups almond flour
• ⅓ cup coconut flour
• 2 tablespoons psyllium husk powder
• 2 teaspoons baking powder
• ¼ teaspoon salt
• 6 large eggs, room temperature
• ½ cup unsalted butter, melted and slightly cooled
• ¼ cup heavy cream
• 2 tablespoons granulated keto sweetener
• 2 teaspoons apple cider vinegar
• 1 teaspoon vanilla extract
• 1 teaspoon instant yeast (optional, for brioche flavor)
• 1 egg, beaten, for egg wash

Instructions

Step 1: Prepare the Oven

1. Preheat the oven to 350°F (175°C).
2. Grease a 9×5-inch loaf pan or line it with parchment paper.

Step 2: Mix the Dry Ingredients

1. In a large bowl, whisk together the almond flour, coconut flour, psyllium husk powder, baking powder, and salt.

Step 3: Mix the Wet Ingredients

1. In another bowl, beat the eggs.
2. Add the melted butter, heavy cream, keto sweetener, apple cider vinegar, vanilla extract, and instant yeast if using.
3. Mix until smooth.

Step 4: Make the Dough

1. Gradually add the wet ingredients to the dry ingredients.
2. Stir until a thick, smooth batter forms.
3. Let the batter rest for 5 minutes so the psyllium husk can absorb moisture.

Step 5: Bake

1. Transfer the batter to the prepared loaf pan and smooth the top.
2. Brush with the beaten egg.
3. Bake for 45–55 minutes, or until the loaf is deep golden brown and a toothpick inserted in the center comes out clean.
4. If the top browns too quickly, loosely cover with foil during the last 15 minutes.

Step 6: Cool

1. Let the bread cool in the pan for 10 minutes.
2. Transfer to a wire rack and cool completely before slicing.

Serving Suggestions

• Toast and spread with butter.
• Make keto French toast.
• Use for grilled cheese or sandwiches.
• Serve with sugar-free jam or cream cheese.

Tips

• Allow the bread to cool completely before slicing for the best texture.
• Store in an airtight container at room temperature for up to 2 days or refrigerate for up to 1 week.
• Freeze individual slices for up to 3 months and toast directly from frozen.

Prep Time: 15 minutes
Cook Time: 50 minutes
Total Time: 1 hour 5 minutes
Servings: 12 slices