If you thought going low carb / keto meant no more soft, fluffy bread – you’re wrong! This brioche recipe is adapted from the Fifteen Spatulas blog, and cross-checked over multiple other recipe resources. I ran into a bit of trial and error, and am publishing a version of the recipe that I think will work very nicely. Please let me know if you try it!
Low Carb Wheat Flour blend can be found here.
Sponge + cracked flour, and the other dough ingredients Beginning batard formation for tapered braid 1/3 letterfold other 1/3 letterfold roll seam side down and taper ends 5-strand braid after proofing, egg wash, and baking
Low Carb Brioche
April 17, 2020
Category
Breads & Viennoiserie
Brioche is a rich bread full of butter and eggs. Yum! The high fat content means you must incorporate ingredients in a particular order. This bread results in a soft, fluffy crumb with small holes. It is wonderful to tear apart. I am using the Low Carb Wheat Flour Blend. It looks, tastes, and behaves just like regular flour, but it needs some more oomph to feed the yeast since there are hardly any starches or sugars in the dough. The whole milk has some sugars, but the Jerusalem Artichoke inulin powder has been demonstrated to work with yeast and should carry the rise until the end. If you are still concerned, you could add 1-2 tsp of sugar into the sponge as well.
MyFitnessPal macros are here: https://www.myfitnesspal.com/recipe/view/54717660835821
The "SSB Low Carb Wheat Flour Blend" can be entered into your MyFitnessPal food diary! You can also search for "Sans Sucre Bakerie" for all of my contributions to the database.
MyFitnessPal macros are here: https://www.myfitnesspal.com/recipe/view/54717660835821
The "SSB Low Carb Wheat Flour Blend" can be entered into your MyFitnessPal food diary! You can also search for "Sans Sucre Bakerie" for all of my contributions to the database.
Persons
18
Serving Size
1/6 loaf
Prep Time
12 hours
Cook Time
30 minutes
Total Time
12 hours, 30 minutes
Notes
*Volume should have doubled overnight - if not, you may try kneading in a small amount of yeast + sugar in warm water to jumpstart final rise.
Ingredients
- 500g SSB Low Carb Wheat Flour, divided into 140g / 140g / 220g
- 0.40 cup, Whole Milk, 3.25% fat
- 2.25 tsp Instant Yeast
- 2 Tbsp Inulin powder (chicory root)
- 5 Large eggs, lightly beaten
- 0.5 cup Allulose
- 2 tsp Salt
- 12 Tbsp Unsalted Butter
Instructions
- In a mixing machine bowl, make sponge by mixing 140g flour, milk, instant yeast, inulin powder, and 1 egg with a spatula. Mixture should be wet and pasty, add more milk if needed.
- Pour 140g flour on top. Allow to sit 30 minutes until large cracks are visible.
- Insert bowl into mixer and knead. Add remaining 4 eggs, allulose, most of the remaining flour (reserve about 1/2 cup), and salt. Knead for 10 minutes, medium speed.
- Gradually add butter with mixer on low until fully incorporated. Adjust with more flour or milk as needed. Dough should be supple, stretchy, and slightly sticky.
- Cover bowl with plastic wrap, allow to rise in warm environment 2 hours.
- Gently degas by lifting edges and return to original size. Chill in refrigerator overnight.
- On second day*, divide dough into three portions. You can wrap and freeze unused portions for future loaves. Shape dough to desired format. I created a 5-strand challah style braid. Loosely cover with plastic wrap and proof 2 hours at room temp on top of parchment paper.
- Preheat oven to 350F. Just before putting loaf in oven, brush tops with egg and water mix. Do not drop egg wash down the sides. Sprinkle with kosher salt if desired.
- Bake for 30 minutes, rotating halfway through and re-applying egg wash.
Nutrition Facts
Low Carb Brioche
Serves: 18 (3 loaves, 6 slices per loaf)
|
Amount Per Serving: 1/6 loaf
|
||
|---|---|---|
| Calories | 180 | |
| % Daily Value* | ||
| Total Fat 10g | 15.4% | |
| Saturated Fat 5g | 25% | |
| Trans Fat | ||
| Cholesterol | 0 | |
| Sodium 343mg | 14.3% | |
| Total Carbohydrate 9g | 3% | |
| Dietary Fiber 6g | 24% | |
| Sugars 0g | ||
| Protein 15g | ||
| Vitamin A | Vitamin C | |
| Calcium | Iron | |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Sans Sucre Bakerie
Hi! This looks absolutely amazing, can’t wait to try it! I was looking through your recipe, and noticed the flour blend says it yields 300g, yet has only 250g of ingredients. Just wanted to double check with you before getting started… Thanks!
Thank you for catching my typo! It should be 100g of the WPI 5500.
Do I mix the Low Carb Wheat Flour with the Experimental All-Purpose Keto Flour for this recipe or do I just double the low carb wheat flour blend ?
Thank you in advance.
You would make extra of the low carb wheat blend. I like to make a large batch and store in an airtight container.
Thank you.
Quais farinhas você usa?
Hi Natalia, scroll down on this page for the mix: https://sanssucrebakerie.com/recipes
Jackie what size loaf pans do you use for the 3 loaves?
Hi Debra, I didn’t use a loaf pan since I did a braid, but I think a 4″ x 9″ would work.
Debra
Jackie, if you make three loaves with this recipe, what size loaf pan would you use? Thanks
Jackie, what size loaf pans do you use?
Have you ever weighed the amount of milk you added?
I did not, sorry!
Hello Jackie! Thanks for sharing your recipes! Can I make panettone with this awesome dough?
Hi Leide! I have never tried it, but I think it’s worth a shot. As long as you can obtain a good gluten network, you should be able to make all kinds of bread. Best wishes!
Jackie, this looks yum!!!!! What is the SSB Low Carb Wheat Flour? Where can I find the mix recipe? Thanks
Hey there Ashley, scroll down on this page for the mix: https://sanssucrebakerie.com/recipes
Hello Jackie,
I hope you are really fine. Thank you for this recipe. Question for you, in « 0.5c Allulose » the « c » is for cup? So it would be 0.5 cup? Also do you have others recipes with SSB Low Carb Wheat Flour?
Thank you very much.
Hi Leslie, yes c is for cup! Also, the wheat flour blend is quite versatile – I’d encourage you to try it as a 1:1 substitute with regular recipes. You may need to add a bit more liquid than usual…I kind of feel it out.
Hi, The Resistant Wheat Starch has been discontinued. What do you use as a substitute?
I have been suggesting to either increase the amounts of WPI, carbalose, and VWG but about 8g, or to give resistant corn starch a try.
o.5c, o.40cup, and what is SSB flour
There is a recipe for the Low Carb Wheat Flour blend on the Recipes page.
Could you use CarbQuik mix instead of the blend? Finding and mixing all those flours is difficult. Thanks!
Hi Danielle! I started my experiments with carbquik, but it is a baking mix with flakes of freeze-dried oil, specifically for things like biscuits and pancakes. The blend I shared is more like a plain white flour for versatile baking.
I made this for Thanksgiving dinner -pretty bold to do a new bake for a big dinner. So much butter was a challenge -but after doing lots of squeezing by hand, the mixer could finish it. I tweaked it into Sweet Hawaiian Rolls by using pineapple juice rather than milk, increasing the sweetener a little and adding vanilla. -Overnight ferment. 2nd raise wasn’t sufficient though. Next time I’ll try shaping the rolls and letting them raise overnight, then straight to baking. This recipe is definitely a keeper! Thank you!!!
Hi,
This looks so delicious. Is there a substitute for Carbalose Flour? I live in Canada and can’t find that.
Hi Melissa! To replace carbalose you need a combination of bulking fiber and gluten. I would try 20% of the weight as vital wheat gluten, and the remainder a combination of oat fiber, finely ground golden flaxseed, and inulin. I have another version of low carb flour on Etsy which uses these ingredients. It still has some carbalose but you can make the same substitution!