This is so delicious and soft Low-Carb Brioche Bread is perfect for eating by itself or use as sliders and sandwiches; made with almond flour, butter, eggs, allulose, salt. Furthermore, for a while, since starting the low-carb/keto diet, I thought I had to give up soft, fluffy bread, but boy was I wrong. Moreover, I’ve been looking for a low-carb version of this bread and tested quite a few recipes. Not to mention, between the Hawaiian Bread and the Brioche bread, I love the flavor and texture, it’s hard between the two. Although, I can use the brioche recipe for hamburgers or hot dog buns and so much more.
What is Brioche bread?
This Brioche bread is using the low carb/keto dough. And, is made with cream cheese, mozzarella cheese, eggs, and a flour substitute is a rich bread full of butter and eggs. Yum! The high-fat content means you must incorporate ingredients in a particular order. This bread result in a soft, fluffy crumb with small holes. It is wonderful as dinner rolls or pull-apart bread. I’ve used the original recipe as a pizza crust, flatbread, wrap, and bagels.
The Perfect Blend Flour
This recipe uses The Perfect Blend Flour which has arrowroot flour as one of the ingredients, which softens the mix. Because of food allergies, I use Arrowroot instead of cornstarch. Furthermore, arrowroot is completely tasteless, gluten-free, easy to digest, and works very well in baked goods, as in these Filipino Mamon cakes. Moreover, arrowroot powder is used as a thickener, like say in sauces, arrowroot becomes clear when cooked. However, arrowroot is made from a tropical root plant whenever a recipe calls for starch.
What is Almond flour?
This high-protein flour is the easiest to substitute for regular flour. Some folks have allergies, so I don’t use it in my recipes, but certainly can. However, just make sure that the almonds have been blanched and skin removed and that they are very finely milled.
What is Psyllium seed husks (ground)?
Psyllium husk powder promotes digestive regularity and helps reduce appetite and improve blood sugar balance. It also helps gluten-free bread rise and feels more like ‘real’ bread. Please Note: Never use the whole husk. Make sure you are using Psyllium husk powder, which absorbs more moisture. However, if you use the husks, you will have too much liquid. You can also use a coffee grinder to create your own powder if needed.
Can Inulin powder replace refined sugar?
Inulin powder is another alternative to replacing sugar in baking. And, it’s one of those ingredients with multiple benefits. In fact, it’s a natural sweetener that is healthier than refined sugar. Furthermore, resistant starch feeds the good bacteria in your gut, potentially improving overall gut health and promoting healthy digestion. However, you can replace up to 50{c3d4333e7f3fb0422fb33f1ae3a3a8d43c26b85ec58e3e0f743aa66d26f0b8f3} of sugar in recipes with inulin when you bake…
What you will need for this recipe
- mixing bowls
- rubber spatula
- parchment paper
- baking sheet (bread bun silicone trays)
- eggs
- almond flour
- half and half
- butter
- rapid rise yeast
- Allulose, granulated
- Inulin, chickory root
- pinch of salt
Low-Carb Brioche Bread
Ingredients
- 5 large eggs, lightly beaten
- 1 cup almond flour
- 2 tablespoons The Perfect Blend Flour (optional) or Coconut flour.
- 1/3 cup half and half
- 1 cup butter
- 1 packet of rapid-rise yeast
- 1/2 cup Allulose, granulated
- pinch of kosher salt
Insructions
- In a small bowl, whisk together almond flour, perfect blend flour and baking powder. Set aside.
- Add Insert bowl into mixer and knead. Add, the remaining 4 eggs, allulose, most of the remaining flour (reserve about 1/2 cup), and salt. Knead for 10 minutes, medium speed.
- Gradually, add butter with the mixer on low until fully incorporated. Adjust with more flour or milk as needed. The dough should be supple, stretchy, and slightly sticky.
- Cover the bowl with plastic wrap, allow to rise in warm environment for 2 hours.
- Gently scrape the sides and return to the original size. Chill in the refrigerator overnight.
- On the second day, divide the dough into three portions. You can wrap and freeze unused portions for future loaves. Shape the dough into the desired form. Loosely cover with plastic wrap and proof 2 hours of room temp on top of parchment paper.
- Preheat oven to 350 degrees F. Just before putting the loaf in the oven, brush the tops with egg and water mix. Sprinkle with kosher salt if desired.
- Pour on a muffin or bread bun silicone tray, and bake until golden brown (about 23-25 mins), in the middle of your oven
- Let cool on a cooling rack.
Note:
Rolls are best eaten hot.
Store in the fridge.
This type of bread is just as delicious warmed up in the microwave, toaster oven, or oven.
NUTRITION FACTS
Calories 216 | Fat 16g | Sodium 183mg | Carbs 9g | Fiber 6g | Protein 15g | Potassium 277mg |2g sugar | Net carbs 4g|
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