Keto Traditional Swiss Zopf Bread
Discover the magic of Swiss baking with this Keto Traditional Swiss Zopf Bread—an irresistible low-carb twist on the classic braided loaf. Perfect for those following a ketogenic lifestyle, this recipe swaps out traditional flour for almond and coconut flours, paired with psyllium husk powder to mimic the soft, airy texture of the original. Lightly sweetened by rich, full-fat Greek yogurt and glazed with a golden egg wash, this bread is as stunning as it is delicious. Whether served fresh at breakfast with butter and jam or alongside a hearty dinner, this keto-friendly Zopf bread delivers all the comforting flavors and elegant braiding technique of the beloved Swiss tradition without the carbs. Easy to prepare and boasting just under an hour of prep and bake time, it’s a must-try recipe for any keto baker!
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Recipe Information
Ingredients
- 200 grams Almond flour
- 30 grams Coconut flour
- 15 grams Psyllium husk powder
- 5 grams Xanthan gum
- 10 grams Baking powder
- 5 grams Salt
- 80 grams Unsalted butter (softened)
- 4 large Eggs
- 50 grams Greek yogurt (unsweetened, full-fat)
- 10 milliliters Apple cider vinegar
- 1 large Egg yolk (for glazing)
- 10 milliliters Water
Instructions
Preheat your oven to 175°C (350°F) and line a baking sheet with parchment paper.
In a large mixing bowl, combine almond flour, coconut flour, psyllium husk powder, xanthan gum, baking powder, and salt. Mix well to evenly distribute the dry ingredients.
Add the softened butter to the dry mixture and use your fingertips or a pastry cutter to incorporate the butter until the mixture has a crumbly texture.
In a separate bowl, whisk together the eggs, Greek yogurt, and apple cider vinegar until smooth.
Gradually add the wet ingredients to the dry ingredients, stirring until a firm dough forms. If the dough is too sticky, let it rest for 5 minutes to allow the psyllium husk to absorb excess moisture.
Divide the dough into three equal portions. Roll each portion into a long rope, approximately 30 cm (12 inches) long.
Place the three ropes side by side and gently pinch them together at one end. Braid the ropes to form a classic Zopf shape, then pinch and tuck the other end underneath the loaf to seal.
Transfer the braided dough to the prepared baking sheet.
In a small bowl, whisk the egg yolk and water together to create a glaze. Brush the glaze over the braided dough to ensure a shiny, golden finish.
Bake in the preheated oven for 35-40 minutes, or until the bread is golden brown and firm to the touch.
Remove the bread from the oven and allow it to cool on a wire rack for at least 20 minutes before slicing and serving. Enjoy your keto-friendly Swiss Zopf bread!
Nutrition Facts
Calories |
2302 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 195.9 g | 251% | |
| Saturated Fat | 62.0 g | 310% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 1113 mg | 371% | |
| Sodium | 3361 mg | 146% | |
| Total Carbohydrate | 87.1 g | 32% | |
| Dietary Fiber | 48.7 g | 174% | |
| Total Sugars | 11.8 g | ||
| Protein | 79.1 g | 158% | |
| Vitamin D | 5.5 mcg | 28% | |
| Calcium | 650 mg | 50% | |
| Iron | 13.8 mg | 77% | |
| Potassium | 686 mg | 15% | |
*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.
