This Keto Brioche Bread is fluffy and deliciously chewy with a rich with buttery flavor. Perfect for sandwiches, French toast, or snacking right off the counter, this is the Keto bread you’ve been waiting for.

Jump to:

• ❤️ Why You'll Love This Keto Brioche Bread
• 🛒 Ingredients for Keto Brioche
• 🔪 How to Make Low Carb Brioche
• ☑️ Storage Instructions
• 🍴 Delicious Ways To Serve Brioche Bread
• 💡 Tips for Making Keto Bread
• 🔄 Substitutions and Additions
• Why Didn’t My Bread Rise Well?
• My Dough Was Too Sticky to Braid, What Happened?
• Can I Skip the Inulin Powder?
• Why Did My Loaf Collapse After Baking?
• Can I Use a Different Pan?
• 🍽️ More Keto Bread Recipes

❤️ Why You'll Love This Keto Brioche Bread

• Fluffy and perfectly chewy texture
• Great for sandwiches or French toast
• Better than store bought
• No unhealthy preservatives
• Easy to make

If you're like most people, bread is one of those things missed the most on Keto. That doesn't have to be the case any longer. This Keto Brioche Bread is buttery, lightly sweet, and perfect for everything from breakfast to grilled cheese.

I’ve tested a lot of low carb bread recipes, and this one is in a league of its own. The texture is fluffy and chewy like real bakery brioche, and it slices beautifully for sandwiches or toasting. Whether you use it for French toast or just eat it warm with butter, it’s everything you’ve been missing.

If you love this recipe, make sure to check out my Braided Herb Bread recipe.

🛒 Ingredients for Keto Brioche

• Vital wheat gluten: It builds structure and gives this bread chewy, springy texture.
• Golden flaxseed meal: Helps absorb moisture and firms up the dough.
• Oat fiber: Adds bulk and lightness to the bread.
• Very warm water: Activates the yeast and helps bring the dough together.
• Very warm heavy cream: Adds richness and tenderness to the crumb.
• Monk fruit/allulose sweetener: Brings just a touch of sweetness.
• Whole eggs (plus one yolk): The eggs give structure, moisture, and golden color.
• Butter: Adds flavor and fat for that rich taste that sets this bread apart.
• Active dry yeast: Helps the dough rise and gives it a soft, airy lift.
• Baking powder: Acts as a backup leavening agent to support the yeast.
• Inulin powder: Feeds the yeast to help it do its job.
• Salt: Balances the flavors and keeps the bread from tasting flat.
• Egg wash: A simple mix of egg and water that gives the crust a shiny, golden finish.

*Exact measurements are listed in the recipe card below.

🥣 Recommended Tools

• Stand mixer
• Loaf pan
• Parchment paper
• Mixing cup
• Whisk

🔪 How to Make Low Carb Brioche

Add the heavy cream, water and inulin to a mixing cup.  Pour the active dry yeast over the top, then quickly stir and set it aside to bloom for about 5 minutes.

While the yeast is blooming, add the vital wheat gluten, oat fiber, 1 cup of the golden flaxseed, sweetener, baking powder and salt to the clean dry bowl of a stand mixer.  If you don’t have a stand mixer, you can use a large mixing bowl and mix by hand.

Whisk until the dry ingredients are well combined.

Add the paddle attachment to your stand mixer, then turn onto low speed, slowly pour in the yeast mixture.

Slowly pour in the beaten eggs and egg yolk, and continue mixing.

Add in the butter 1 teaspoon at a time, allowing each addition to be incorporated before adding in the next.

Check the dough to make sure it’s not too sticky.  If it is, add in more golden flaxseed up to ¼ cup if needed.  Once the dough is a little tacky, but not sticky, switch to a dough hook and knead on medium high speed for 10 minutes.

Turn out the dough on your board or Silpat, and cut into 3 equally size pieces shaped like a log.  I like to weigh mine to make sure they are even.  Each of my 3 pieces weight about 10.3 ounces. Cover with plastic wrap and let the dough rest for 15 minutes.

Roll each piece from the inside out into a 16 inch rope.

Stack the ends on top of each other and pinch them closed.  Then folding each piece over the other, make a braid out of the dough.  Pinch the ends and place the dough in a 9” loaf pan lined with parchment paper and sprayed with olive oil.

Cover and place in a dark warm place (like your microwave) with a bowl of boiling water on the side. This will help create a steamy warm environment for the dough to rise properly. I use my oven with the proof setting and also add the boiling water in a separate pan. 

Let the dough rise for 2 hours or until it has more than doubled in size. Remove and set the covered dough on your counter, while you preheat your oven to 375°F.

Remove the plastic wrap and brush with egg wash. Bake the dough for 25-30 minutes or until cooked through and golden on the outside. If you see if browning too quickly, loosely cover/tent with a piece of aluminum foil and continue baking until done.

Let the bread cool completely at room temperature before cutting into and serving.

☑️ Storage Instructions

Fridge: Wrap the loaf tightly and store in an airtight container for up to 5 days.

Freezer: You can slice the loaf, then freeze between layers of parchment in a freezer bag for up to 2 months.

🍴 Delicious Ways To Serve Brioche Bread

• Enjoy toast with breakfast again. Add some blackberry jam, strawberry chia seed jam, or a drizzle of this sugar-free honey. Avocado Toast is the prefect breakfast on the go!

• Sandwiches, of course! Add a good smear of this Keto mayo, with some bacon, Turkey or Glazed Ham!

• A grilled cheese sandwich with a cozy cup of Tomato Bisque or other low carb soup, is the perfect quick and easy weeknight meal.

• If you love French toast, this bread has got you covered! Cut thicker than normal slices, dredge them in egg and add to a buttered skillet. Top with this sugar free maple syrup and enjoy!

• Add some yummy chicken salad or egg salad for the perfect quick and easy lunch!  

💡 Tips for Making Keto Bread

Throughout this recipe, I've already included some of my top tips. But here are a few more that are worth mentioned to ensure your bread turns out great every time.

• Weigh your dough ropes for even baking: This keeps your braid uniform and helps the loaf bake consistently all the way through.

• Add extra flaxseed if needed: If the dough sticks to your fingers after kneading, mix in more flaxseed a tablespoon at a time.

• Proof in a cozy spot, but don’t rush it: Warm, steamy air is great, but the dough still needs time. Let it rise until doubled, not just until it looks puffy.

• Look for a golden crust and a hollow sound: Gently tap the top of the loaf near the end of baking. If it sounds hollow, it’s ready to come out.

• Cover with foil if browning too quickly: Don’t let the crust burn. Just drape a piece of foil over the top for the last few minutes if needed.

• Cool completely before slicing: Warm bread might smell amazing, but cutting it too soon can ruin the texture. Let it rest first.

🔄 Substitutions and Additions

• Vanilla: Add a pinch of cinnamon and a splash of vanilla. This gives it a slightly sweet breakfast vibe without going overboard.

• Sugar-free chocolate chips: Fold in about ½ cup chocolate chips before shaping the dough for a dessert-style loaf.

• Sesame seeds: Brush the top with egg wash and sprinkle sesame seeds for a bakery-style finish.

• Shape into rolls: Divide the dough and bake in a muffin tin for individual brioche rolls.

• Shredded cheese and garlic powder: If you want a savory twist, mix in ½ cup of sharp shredded cheese and ½ teaspoon garlic powder.

• Fresh rosemary or thyme: Finely chopped herbs add flavor without overpowering the bread and pair perfectly with the buttery texture.

Why Didn’t My Bread Rise Well?

Double-check that your yeast bloomed. If the liquid was too hot or cold, or the yeast was expired, it won’t activate.

My Dough Was Too Sticky to Braid, What Happened?

You may have under-measured the flaxseed or overmixed the wet ingredients. Add more flaxseed 1 tablespoon at a time until it’s tacky but workable.

Can I Skip the Inulin Powder?

It helps feed the yeast and gives the bread a nice rise. If you leave it out, the texture may suffer.

Why Did My Loaf Collapse After Baking?

It likely over-proofed or rose too fast. Next time, reduce the rise time slightly or don’t let it more than double in size.

Can I Use a Different Pan?

Stick to a 9-inch loaf pan for best results. A larger pan might spread the dough too thin, and a smaller one can cause it to overflow.

🍽️ More Keto Bread Recipes

• Keto Buns (Fluffy & Chewy)
• Rosemary Focaccia
• Keto Dinner Rolls
• Italian Bread Sticks
• Keto Cinnamon Rolls
• Cheddar Ranch Biscuits
• Homemade Keto Bread