How to Make Keto Brioche Bread
Soft, buttery keto brioche that tastes just like the French classic—without the carbs. Perfect for the keto diet, easy to bake, and great for breakfast, sandwiches, or sweet treats.
- Prep Time: 1 hour 30 minutes
- Cook Time: 30 minutes
- Total Time: 2 hours
- Yield: 1 loaf or 12 rolls 1x
- Category: Bread
- Method: Baking
- Cuisine: French, Keto, Low-Carb
Ingredients
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80g lupin flour
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170g vital wheat gluten
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38g oat fiber
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3 large eggs
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56g unsalted butter, melted
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2 tbsp allulose
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1 tsp salt
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236ml warm water (about 80°F)
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1.5 tsp sugar or 1 tbsp inulin (to feed the yeast)
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2 tsp instant yeast
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1 egg yolk + 1 tbsp water (for egg wash)
Instructions
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Mix lupin flour, wheat gluten, and oat fiber in a bowl.
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In a separate cup, combine warm water, sugar/inulin, and yeast. Let it sit 5–7 minutes until foamy.
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Beat eggs in a large bowl, add melted butter, allulose, salt, and yeast mix. Stir well.
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Slowly mix in the dry ingredients. Knead for 8–10 minutes until smooth and stretchy.
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Shape into a ball, place in a greased bowl, and cover. Let rise for 60–90 minutes until doubled.
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Shape into a loaf or rolls and place in a greased pan. Cover and let rise again for 30–45 minutes.
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Preheat oven to 350°F (175°C). Brush with egg wash.
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Bake loaf 25–30 minutes or rolls 15–20 minutes.
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Cool on wire rack. Slice and enjoy.
Notes
Let the bread cool fully before slicing. Store at room temp up to 5 days or freeze for longer. Best toasted. For French toast, dip in egg mix and pan-fry in butter.
Nutrition
- Serving Size: 1 slice
- Calories: 140 Sugar: 0g Sodium: 170mg Fat: 9g Saturated Fat: 4g Unsaturated Fat: 4.5g Trans Fat: 0g Carbohydrates: 4g Fiber: 2g Protein: 11g Cholesterol: 60mg
Find it online: https://www.wellnesswarrior.org/keto-brioche/