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!
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.
12 hours, 30 minutes
*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.
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.
Low Carb Brioche
Serves: 18 (3 loaves, 6 slices per loaf)
Amount Per Serving:
% Daily Value*
Saturated Fat 5g
Dietary Fiber 6g
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.