Golden Keto Brioche Delight! 🌟
This delicious and healthy low-carb brioche is perfect for a keto-friendly breakfast or snack, offering a golden, puffy texture. Enjoy a guilt-free treat with this easy-to-follow recipe!
Equipment
- Stand Mixer
- Mixing Cup
- 9-inch Loaf Pan
- Parchment Paper
Ingredients
Brioche Dough
- 1 1/4 cups vital wheat gluten
- 1 cup golden flaxseed plus up to 1/4 cup extra if needed
- 2/3 cup oat fiber
- 1/2 cup very warm water about 125°F
- 1/2 cup very warm heavy cream about 125°F
- 1/4 cup monk fruit/allulose or your preferred keto sweetener
- 3 large whole eggs beaten, room temperature
- 1 large egg yolk room temperature
- 2 tablespoons butter softened
- 1 tablespoon active dry yeast
- 2 teaspoons baking powder
- 1 teaspoon inulin powder
- 1 teaspoon salt
Egg Wash
- 1 egg whisked with a little water
Instructions
- 1. Activate the Yeast: In a mixing cup, combine the warm heavy cream, water, and inulin. Sprinkle the active dry yeast over the top, give it a quick stir, and set it aside to bloom for about 5 minutes until it looks foamy.
- 2. Combine Dry Ingredients: While the yeast is activating, in the clean, dry bowl of a stand mixer (or a large mixing bowl if you're mixing by hand), add the vital wheat gluten, oat fiber, 1 cup of golden flaxseed, sweetener, baking powder, and salt.
- 3. Whisk Well: Whisk these dry ingredients together thoroughly until they are uniformly combined.
- 4. Add Yeast Mixture: Attach the paddle to your stand mixer. On a low speed, slowly pour in the activated yeast mixture.
- 5. Incorporate Eggs: Continue mixing on low, gradually pouring in the beaten eggs and egg yolk until well combined.
- 6. Add Butter Gradually: Add the softened butter, one teaspoon at a time, ensuring each addition is fully incorporated into the dough before adding the next.
- 7. Adjust and Knead: Check the dough's stickiness. If it's too sticky, gradually add more golden flaxseed, up to an additional 1/4 cup, until the dough is slightly tacky but not overly sticky. Switch to a dough hook attachment and knead the dough on medium-high speed for 10 minutes until it's smooth and elastic.
- 8. Shape Dough Logs: Transfer the dough onto a clean board or a Silpat. Divide it into 3 equal pieces, shaping each into a neat log. For accuracy, you can weigh each piece (around 10.3 ounces per log is a good guide).
- 9. Rest the Dough: Cover the dough logs with plastic wrap and let them rest for 15 minutes.
- 10. Form Ropes: Roll each dough piece from the inside out into a uniform 16-inch rope.
- 11. Braid and Pan: Stack the ends of the three ropes together and pinch them closed. Then, carefully braid the ropes, pinching the other ends to secure them. Place the braided dough into a 9-inch loaf pan that's been lined with parchment paper and lightly sprayed with olive oil.
- 12. Proof for Rise: To help the dough rise beautifully, cover the pan and place it in a dark, warm environment (like your microwave or an oven set to proofing mode). For extra humidity, place a bowl of boiling water alongside it.
- 13. Allow to Rise: Let the dough rise for 2 hours, or until it has more than doubled in size and looks wonderfully puffy.
- 14. Preheat Oven: Once risen, gently remove the covered dough from its warm spot and set it on your counter while you preheat your oven to 375°F (190°C).
- 15. Bake to Golden: Remove the plastic wrap and brush the top of the dough with the egg wash. Bake for 25-30 minutes, or until the brioche is golden brown and cooked through. If it starts to brown too quickly, loosely tent it with a piece of aluminum foil and continue baking until done.
- 16. Cool and Serve: Let the bread cool completely at room temperature before slicing and enjoying this delicious, healthy keto brioche!
Notes
Enjoy this delicious, healthy keto brioche! For best results, allow the bread to cool completely before slicing. If it starts to brown too quickly during baking, loosely tent it with aluminum foil.
Nutrition Information (per serving):
- Calories: 319 kcal
- Total Carbs: 11 g
- Net Carbs: 3 g
- Fats: 23 g
- Protein: 21 g
