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Keto Milk Brioche

Keto Milk Brioche

Why Keto Milk Brioche is Amazing:

This Keto Milk Brioche offers all the flavors and textures of the classic brioche without the carbs, making it perfect for anyone on a ketogenic or low-carb diet. The combination of almond flour and coconut flour creates a light, fluffy texture that closely mimics traditional brioche, while the psyllium husk powder (if used) adds an extra layer of elasticity, giving it that tender pull that brioche is known for.

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Using butter or coconut oil ensures that the bread has a rich, satisfying flavor, while the almond milk keeps it moist without adding extra carbs. The optional use of yeast adds a more authentic taste and texture, though the bread is perfectly delicious without it as well. The subtle sweetness from the erythritol or monk fruit sweetener adds just the right amount of flavor without spiking blood sugar, keeping it safe for those following a keto lifestyle.

Customization Ideas:

Like traditional brioche, this keto version is incredibly versatile and can be customized to suit your tastes:

  • Sweet Brioche: For a sweeter version, you can increase the amount of sweetener, add some cinnamon, or even mix in sugar-free chocolate chips.
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  • Savory Brioche: If you’re using this bread for savory sandwiches or to go with a soup, you can reduce the sweetener and add herbs like rosemary, thyme, or garlic powder to the dough.
  • Keto Brioche Buns: Shape the dough into individual buns for keto-friendly burger or sandwich buns. Simply divide the dough into 8 equal portions, shape them into buns, and bake for 15-20 minutes instead of baking a whole loaf.

Perfect for Any Occasion:

This Keto Milk Brioche is perfect for a variety of occasions. Whether you want to enjoy a slice with your morning coffee, use it for a special keto breakfast (think French toast or a keto-friendly egg sandwich), or make it the base for keto sandwiches or sliders, this low-carb bread is as versatile as it is delicious. It’s also great for meal prepping, as it keeps well in the fridge for several days and can be easily sliced and toasted. With its rich, buttery flavor and soft texture, it’s a perfect keto-friendly bread alternative that doesn’t sacrifice on taste.

Keto Milk Brioche

Ingredients:

  • 1 1/2 cups almond flour (superfine)
  • 1/4 cup coconut flour
  • 2 teaspoons baking powder
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  • 1/4 teaspoon salt
  • 2 large eggs
  • 1/4 cup unsweetened almond milk (or any low-carb milk)
  • 1/4 cup melted butter (or coconut oil for dairy-free)
  • 2 tablespoons powdered erythritol or monk fruit sweetener (or preferred keto sweetener)
  • 1 teaspoon vanilla extract
  • 1 teaspoon active dry yeast (optional, for a more authentic brioche texture)
  • 1 tablespoon warm water (if using yeast)
  • 1 tablespoon psyllium husk powder (optional, for extra texture)
  • 1 tablespoon apple cider vinegar (optional, for fluffiness and rise)

Instructions:

  1. Prepare the Yeast (Optional):
    • If you’re using yeast, dissolve the active dry yeast in the warm water and let it sit for 5-10 minutes to activate. This step is optional, but it helps create a more authentic brioche-like texture and flavor. If you’re not using yeast, you can skip this step and still get a delicious loaf.
  2. Combine Dry Ingredients:
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    • In a large mixing bowl, combine the almond flour, coconut flour, baking powder, salt, and psyllium husk powder (if using). Mix everything well to ensure the dry ingredients are evenly distributed.
  4. Mix the Wet Ingredients:
    • In a separate bowl, whisk together the eggs, melted butter (or coconut oil), almond milk, vanilla extract, and apple cider vinegar. If you’re using yeast, add the activated yeast mixture to this bowl.
  5. Combine Wet and Dry Ingredients:
    • Gradually add the wet ingredients to the dry ingredients, stirring until a thick dough forms. The dough should be slightly sticky but still workable. If it feels too wet, you can add a little more almond flour, or if it’s too dry, add a splash more almond milk.
  6. Shape and Rise:
    • Transfer the dough into a greased or parchment-lined loaf pan. Smooth the top of the dough with a spatula. If you’re using yeast, cover the pan with a clean towel and let the dough rise for about 30-45 minutes, or until it has visibly expanded (if not using yeast, you can skip this step).
  7. Bake:
    • Preheat the oven to 350°F (175°C). Bake the brioche for 25-30 minutes or until golden brown on top and a toothpick inserted into the center comes out clean. If the top is browning too quickly, you can cover it loosely with foil and continue baking.
  8. Cool and Serve:
    • Allow the brioche to cool in the pan for about 10 minutes, then transfer it to a wire rack to cool completely. Slice and serve once it’s cooled. Enjoy it with a spread of butter, sugar-free jam, or as the base for keto-friendly sandwiches.
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Nutritional Information (per serving):

This recipe makes about 12 slices. The following is an approximate nutritional breakdown for one slice:

  • Calories: 180 kcal
  • Fat: 15g
    • Saturated fat: 8g
  • Protein: 6g
  • Total Carbohydrates: 5g
    • Dietary fiber: 3g
    • Net carbs: 2g
  • Sugar: 0g (assuming you used a sugar substitute)
  • Cholesterol: 70mg
  • Sodium: 200mg
  • Potassium: 100mg