Keto Spanish Bread
Indulge in the perfect low-carb treat with this Keto Spanish Bread recipe—a delightful twist on the beloved Filipino bakery classic! Made with a blend of almond and coconut flour, this gluten-free bread features a soft, pillowy dough enriched with mozzarella and cream cheese for unbeatable texture. The buttery-sweet filling, infused with erythritol and vanilla, delivers a burst of comforting flavor in every bite. Crafted to fit seamlessly into keto and low-carb diets, this recipe is easy to follow and takes just 40 minutes from start to finish. Whether you enjoy it warm or at room temperature, these irresistible rolls are ideal for breakfast, snacks, or dessert. Treat yourself and your guests to homemade keto Spanish bread that pairs perfectly with coffee or tea while staying guilt-free.
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Recipe Information
Ingredients
- 1.5 cups Almond flour
- 0.25 cups Coconut flour
- 1 teaspoons Baking powder
- 1 teaspoons Xanthan gum
- 1.5 cups Mozzarella cheese (shredded)
- 3 tablespoons Cream cheese
- 2 large Eggs
- 2 tablespoons Erythritol (granular)
- 2 tablespoons Unsalted butter
- 2 tablespoons Coconut flour (for filling)
- 2 tablespoons Erythritol (for filling)
- 1 teaspoons Vanilla extract
- 1 tablespoons Almond milk (unsweetened)
Instructions
Preheat your oven to 375°F (190°C). Line a baking sheet with parchment paper.
In a bowl, combine almond flour, coconut flour, baking powder, and xanthan gum. Set aside.
In a microwave-safe bowl, combine shredded mozzarella cheese and cream cheese. Microwave in 30-second intervals, stirring in between, until the cheese is melted and forms a smooth mixture.
Add the eggs and dry ingredients to the melted cheese mixture. Stir until well combined. If the dough is too sticky, refrigerate for 10 minutes or until easier to handle.
To prepare the filling, melt unsalted butter in a small pan. Add erythritol, coconut flour, and vanilla extract. Cook over low heat, stirring frequently, until the mixture thickens slightly. Remove from heat and allow it to cool.
Divide the dough into 8 equal portions. Flatten each portion into a rectangle, spoon a small amount of filling in the center, and carefully roll the dough to form a log shape. Pinch the edges to seal.
Place the rolled dough onto the prepared baking sheet, seam-side down. Brush the tops with almond milk for a slight glaze.
Bake the bread in the preheated oven for 12-15 minutes, or until golden brown.
Allow the bread to cool slightly before serving. Enjoy warm or at room temperature!
Nutrition Facts
Calories |
2053 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 163.4 g | 209% | |
| Saturated Fat | 58.2 g | 291% | |
| Polyunsaturated Fat | 0.7 g | ||
| Cholesterol | 612 mg | 204% | |
| Sodium | 1876 mg | 82% | |
| Total Carbohydrate | 122.1 g | 44% | |
| Dietary Fiber | 35.0 g | 125% | |
| Total Sugars | 11.5 g | ||
| Protein | 91.4 g | 183% | |
| Vitamin D | 2.2 mcg | 11% | |
| Calcium | 1313 mg | 101% | |
| Iron | 10.6 mg | 59% | |
| Potassium | 624 mg | 13% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
