Soft, buttery, and slightly sweet, Keto Brioche Bread is a low-carb version of the classic French bread, perfect for breakfast or sandwiches.

Its fluffy texture and rich flavor make it an excellent option for those following a ketogenic or low-carb diet. Enjoy it plain, toasted, or as a base for indulgent dishes like French toast.

Kitchen Equipment Needed

Mixing bowls
Electric mixer or stand mixer
Whisk
Measuring cups and spoons
Loaf pan (8.5” x 4.5” recommended)
Parchment paper

Ingredients Overview

Almond Flour: Provides a low-carb base with a mild, nutty flavor.
Coconut Flour: Helps absorb moisture, keeping the bread light and fluffy.
Psyllium Husk Powder: Adds structure and elasticity, mimicking gluten.
Eggs: Essential for binding and providing a rich, brioche-like texture.
Butter: Adds richness and classic brioche flavor.
Sweetener: Use a keto-friendly sweetener like erythritol or allulose for the subtle sweetness characteristic of brioche.

Ingredients

1 ¾ cups almond flour
¼ cup coconut flour
2 tablespoons psyllium husk powder
2 teaspoons baking powder
¼ teaspoon salt
5 large eggs
¼ cup unsalted butter, melted
2 tablespoons keto-friendly sweetener (like erythritol or allulose)
½ teaspoon vanilla extract (optional, for a touch of sweetness)

Step-by-Step Instructions

Preheat the Oven:
Preheat your oven to 350°F (175°C). Line a loaf pan with parchment paper.
Mix Dry Ingredients:
In a large bowl, whisk together almond flour, coconut flour, psyllium husk powder, baking powder, and salt.
Prepare Wet Ingredients:
In a separate bowl, beat the eggs with an electric mixer until slightly frothy. Add melted butter, sweetener, and vanilla extract (if using) and mix until combined.
Combine Wet and Dry:
Gradually add the dry ingredients to the wet mixture. Stir until a thick, sticky dough forms.
Shape the Dough:
Transfer the dough to the prepared loaf pan. Smooth the top with a spatula or damp hands to create an even surface.
Bake:
Place the loaf in the preheated oven and bake for 40–50 minutes, or until the top is golden brown and a toothpick inserted into the center comes out clean.
Cool Completely:
Allow the bread to cool in the pan for 10 minutes, then transfer it to a wire rack to cool completely before slicing.

Recipe Tips

Don’t Overmix: Overmixing can make the bread dense. Mix just until combined.
Room-Temperature Ingredients: Use room-temperature eggs and melted butter for better incorporation.
Storage: Store in an airtight container in the fridge for up to a week or freeze slices for up to 3 months.

What to Serve With This Recipe

Breakfast: Serve with butter and sugar-free jam.
Savory Pairings: Use for keto-friendly sandwiches or as a side for soups and stews.
Sweet Treats: Transform into keto French toast with eggs and almond milk.

Frequently Asked Questions

Can I substitute almond flour?
Yes, sunflower seed flour works well as a nut-free alternative.

Why is psyllium husk necessary?
Psyllium husk helps mimic the texture of traditional bread by adding structure and elasticity.

Can I make this dairy-free?
Substitute melted coconut oil or ghee for the butter to make it dairy-free.

Serving Suggestions

Toast slices and top with avocado and eggs for a keto breakfast.
Use as a base for keto-friendly sliders or burgers.
Make a decadent keto bread pudding with cream, eggs, and cinnamon.

Ingredients

1 ¾ cups almond flour
¼ cup coconut flour
2 tablespoons psyllium husk powder
2 teaspoons baking powder
¼ teaspoon salt
5 large eggs
¼ cup melted butter
2 tablespoons sweetener
½ teaspoon vanilla extract

Instructions

Preheat oven to 350°F. Prepare a loaf pan with parchment paper.
Whisk almond flour, coconut flour, psyllium husk powder, baking powder, and salt.
Beat eggs, butter, sweetener, and vanilla extract in a separate bowl.
Mix dry and wet ingredients until dough forms.
Shape dough in the loaf pan.
Bake for 40–50 minutes, cool completely, and serve.