Low Carb Brioche

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.

20 thoughts on “Low Carb Brioche

  1. 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!

  2. 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.

    1. You would make extra of the low carb wheat blend. I like to make a large batch and store in an airtight container.

    1. 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!

  3. 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.

    1. 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.

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