How to Make Keto Brioche: A Simple Guide to Low-Carb French Bread

Brioche is a soft, buttery bread from France. It is known for its rich taste and fluffy texture. However, traditional brioche contains a lot of carbohydrates, which may not be suitable for those following a ketogenic (keto) diet. This guide will show you how to make a keto-friendly version of brioche that is low in carbs but still delicious.​

What Is Brioche?

Brioche is a type of bread that originated in France. It is made with ingredients like flour, eggs, butter, and sugar. This combination gives brioche its soft texture and slightly sweet flavor. People often enjoy brioche as toast, in sandwiches, or as a base for desserts like French toast.​

Why Make a Keto Version?

A traditional slice of brioche can contain around 20 grams of carbohydrates. For those on a keto diet, which typically limits daily carb intake to 20–50 grams, this is quite high. By making a keto version, you can enjoy the taste and texture of brioche without consuming too many carbs.​

Ingredients for Keto Brioche

To make keto brioche, you will need the following ingredients:

• Lupin Flour: This flour is made from lupin beans and is low in carbs.
• Vital Wheat Gluten: This is the protein part of wheat and helps give the bread structure.
• Oat Fiber: This adds bulk and fiber without adding carbs.
• Eggs: They provide moisture and help bind the ingredients.
• Butter: Adds richness and flavor.
• Yeast: Helps the bread rise and gives it a traditional bread flavor.
• Allulose: A sugar substitute that adds sweetness without increasing blood sugar levels.
• Salt: Enhances the overall flavor.​

Step-by-Step Instructions

1. Prepare the Dry Ingredients

In a bowl, combine the following:

• 80 grams of lupin flour
• 170 grams of vital wheat gluten
• 38 grams of oat fiber​

Mix these ingredients well to ensure they are evenly distributed.

2. Activate the Yeast

In a small bowl or measuring cup, mix together:

236 ml (1 cup) of warm water, around 80°F (27°C). Not hot. If it’s too warm, it can kill the yeast. If it’s too cold, it won’t wake the yeast up properly.

1.5 teaspoons of regular sugar or 1 tablespoon of inulin – Don’t worry about the sugar; the yeast eats it during fermentation so it won’t add carbs to the final product.

2 teaspoons of instant or active dry yeast

Give it a gentle stir and let it sit undisturbed for 5 to 7 minutes.

You’re looking for a layer of foam or bubbles to form on top. That’s your sign that the yeast is alive and kicking. If nothing happens, no foam, no bubbles, your yeast might be dead. Toss it and try again with fresh yeast and warm water.

Once it’s foamy and smells yeasty (a little like beer), it’s ready to mix into your wet ingredients in the next step.

3. Combine Wet Ingredients

While the yeast is activating, crack 3 large eggs into a bowl and lightly beat them. Then add:

• 56 grams (4 tablespoons) of melted unsalted butter (let it cool slightly so it doesn’t scramble the eggs)
• 2 tablespoons of allulose
• 1 teaspoon of salt

Mix everything together until smooth. This mix will smell a little sweet and buttery, just like what you’d expect from a good brioche base.

Now, pour the yeast mixture into this wet mix and stir gently.

4. Mix Everything Together

Slowly add the dry mix to the wet mix. You can use a stand mixer with a dough hook (that’s easier), but it’s totally doable by hand—just prepare for a little arm workout.

Knead the dough for about 8 to 10 minutes until it’s stretchy and smooth. If it’s too sticky, add a tablespoon of lupin flour, but don’t overdo it or your bread will turn out dry.

Once your dough is looking elastic and slightly tacky (but not gooey), shape it into a ball.

5. Let It Rise

Grease a bowl with a little olive oil or butter, place the dough ball inside, and cover it with a damp kitchen towel or plastic wrap.

Now comes the hardest part: waiting. Let the dough rise for 60 to 90 minutes in a warm spot. It should double in size. If your kitchen is cold, pop it in your oven with just the light on. Not the heat—just the light. That warm glow is enough to get the yeast going.

6. Shape the Brioche

Once the dough has risen, punch it down gently—just enough to deflate it.

Then, shape it into either:

• A traditional loaf shape (use a bread loaf pan)
• Or divide it into small balls for pull-apart brioche rolls (perfect for sharing)

If you’re going the loaf route, lightly grease the pan before placing the dough inside.

7. Second Rise

Yep, one more rise. But it’s worth it.

Cover the shaped dough again and let it sit for another 30 to 45 minutes. It won’t double like the first time, but it’ll puff up nicely.

During this time, preheat your oven to 350°F (175°C).

8. Bake

Once your dough has puffed, gently brush the top with a beaten egg yolk mixed with 1 tablespoon of water. This gives it that golden, shiny crust we all love.

Bake:

• Loaf: 25 to 30 minutes
• Rolls: 15 to 20 minutes

Check on it at the 20-minute mark—if the top is browning too quickly, loosely cover it with foil.

9. Cool and Serve

Let the brioche cool in the pan for about 10 minutes, then transfer to a wire rack. This part is important—it lets the steam escape so the bread doesn’t get soggy at the bottom.

Once fully cooled, slice it up or tear it apart. Toast it, butter it, use it for sandwiches—or do what I do: eat a warm piece with nothing on it, straight out of the oven. No shame.

Keto Brioche Storage Tips

This bread stays good for about 5 days if kept in a sealed container at room temperature. If you’re not going to eat it all in that time (which would be surprising because it’s that good), freeze slices individually and pop them in the toaster as needed.

Taste and Texture: What to Expect

Now let’s be real. Keto brioche won’t taste exactly like the original, because nothing can truly replace the combo of white flour and sugar. But here’s what you do get:

• Soft, tender crumb
• Slightly chewy texture
• Buttery flavor with just the right hint of sweetness
• Toasts beautifully
• Doesn’t crumble or dry out easily

It’s rich without being heavy. Sweet but not cake-like. And honestly, after a couple of tries, you’ll forget regular brioche even exists.

What Can You Use Keto Brioche For?

Okay, this is where it gets fun. This bread is super versatile. Here are a few ways you can use it:

1) Breakfast Toast

Add a bit of butter, or spread with almond butter and a pinch of cinnamon. Maybe a drizzle of sugar-free syrup if you’re feeling fancy.

2) Keto French Toast

Dip slices in a mix of egg, cream, cinnamon, and vanilla, then pan-fry with butter. Top with whipped cream or berries (keep it low-carb though).

3) Grilled Cheese

This stuff makes seriously next-level grilled cheese. Just butter both sides and toast it with your favorite keto-friendly cheese.

4) Bread Pudding

Yeah, you can make low-carb bread pudding. Cut the brioche into chunks and bake it with cream, eggs, and sugar-free sweetener.

5) Brioche Buns

Shape smaller dough balls before baking and use them as burger buns or sliders. Super handy for parties.

Why this Keto Brioche is Worth Making

It’s easy to grab keto bread at the store these days, but let’s be honest—it’s a gamble. Some taste like cardboard, others are full of sketchy ingredients. And most don’t even toast well.

This keto brioche? It’s homemade. You know what’s in it. You can tweak it to your liking. And best of all—it actually tastes good.

I’ve made this recipe a dozen times, and each time it gets better. The first batch was a little too dense, but that’s just part of the learning curve. Once I figured out the sweet spot with flour and moisture, it was golden—literally.

Ingredient Swaps if You Need Them

Can’t find lupin flour? You can use almond flour, though it’ll be a little grainier.

Don’t have oat fiber? Psyllium husk powder works, but go light or it’ll get too gummy.

No allulose? Erythritol or monk fruit sweetener can work too. Just remember that allulose caramelizes better, giving that rich crust.

Some Final Tips (From Someone Who’s Messed This Up Before)

• Room temperature eggs mix better than cold ones. Trust me, your dough will thank you.
• Don’t rush the rise. Yeast needs time to work. A warm spot and patience = fluffy bread.
• Always cool your brioche. It finishes baking while it rests. Cutting too soon = mushy middle.
• Use a digital scale. Cup measurements can vary a lot. If you want repeatable results, go by grams.

Conclusion 

If you’re on keto and miss real bread, this brioche is a game changer. You don’t have to give up that buttery, slightly sweet bite of toast just because you’re skipping carbs.

You just need a bit of patience, the right ingredients, and maybe a podcast to keep you company while it rises.

So yeah, it takes a little effort, but man, it’s worth it. Try it once, tweak it how you like, and it’ll become your go-to loaf. Promise.

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