Here’s a fluffy, slightly sweet, and buttery Keto Brioche Bread recipe that stays low-carb but feels like the real deal:

🍞 Keto Brioche Bread

Ingredients

Dry:

  • 2 cups almond flour (super fine)
  • ¼ cup coconut flour
  • 2 tbsp psyllium husk powder (fine)
  • 2 tsp baking powder
  • ¼ tsp salt

Wet:

  • 4 large eggs (room temperature)
  • 2 tbsp erythritol (or keto-friendly sweetener)
  • ⅓ cup unsalted butter (melted, cooled)
  • 3 tbsp cream cheese (softened)
  • 2 tbsp heavy cream
  • 1 tsp apple cider vinegar
  • 1 tsp vanilla extract

Optional glaze:

  • 1 egg yolk + 1 tsp water (egg wash, gives shine)

Instructions

  1. Preheat oven
    • Heat oven to 350°F (175°C).
    • Line a loaf pan with parchment paper.
  2. Mix Dry Ingredients
    • In a bowl, whisk together almond flour, coconut flour, psyllium husk, baking powder, and salt.
  3. Whip Eggs
    • In another bowl, beat eggs with erythritol until pale and fluffy (2–3 minutes with a hand mixer).
  4. Add Wet Ingredients
    • Mix in melted butter, softened cream cheese, heavy cream, apple cider vinegar, and vanilla until smooth.
  5. Combine
    • Slowly fold in the dry mixture until a thick, sticky dough forms.
  6. Shape & Rest
    • Transfer dough into the loaf pan. Smooth the top with a spatula.
    • If desired, brush with egg wash for that glossy brioche look.
  7. Bake
    • Bake 45–55 minutes, until golden brown and firm.
    • Let cool completely before slicing (important for texture).

💡 Tips

  • Store in an airtight container at room temp for 2 days or in the fridge up to a week.
  • Freezes well – slice before freezing for easy grab-and-toast.
  • Perfect for keto French toast, sandwiches, or sliders.

👉 Do you want me to also give you a Keto Brioche Buns version (great for burgers and sandwiches), or just the loaf?