Low Carb Chocolate Chip Brioche
Indulge guilt-free with this Low Carb Chocolate Chip Brioche, a delightful twist on the classic French pastry that's perfect for keto and low-carb lifestyles. Made with almond and coconut flour, a hint of xanthan gum for that signature soft yet sturdy crumb, and sweetened naturally with sugar substitutes, this recipe offers all the richness of traditional brioche without the carb overload. Speckled with sugar-free dark chocolate chips and infused with the subtle warmth of vanilla, every bite is melt-in-your-mouth heaven. Quick to prepare and baked to golden perfection in just 25 minutes, these light yet decadent treats are perfect for breakfast, brunch, or an afternoon snack. Plus, they keep beautifully for up to three days, making them an easy, make-ahead option to satisfy your sweet cravings. Ideal for those looking for low-carb bakery-style indulgence!
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Recipe Information
Ingredients
- 2 cups Almond flour
- 1 tablespoon Coconut flour
- 1 teaspoon Baking powder
- 0.5 teaspoon Xanthan gum
- 0.25 teaspoon Salt
- 0.5 cup Sugar substitute (erythritol or monk fruit sweetener)
- 0.5 cup Unsalted butter, melted
- 4 pieces Large eggs
- 1 teaspoon Vanilla extract
- 0.25 cup Almond milk, unsweetened
- 0.75 cup Sugar-free dark chocolate chips
Instructions
Preheat your oven to 350°F (175°C) and line a muffin tin with parchment paper liners or lightly grease a brioche pan.
In a large bowl, whisk together the almond flour, coconut flour, baking powder, xanthan gum, salt, and sugar substitute until well combined.
In another bowl, whisk the melted butter, eggs, vanilla extract, and almond milk together until smooth.
Pour the wet ingredients into the dry ingredients, stirring until a thick, smooth batter forms.
Gently fold in the sugar-free chocolate chips, ensuring they are evenly distributed.
Spoon the batter into the prepared muffin tin or brioche pan, filling each cavity about 2/3 full.
Smooth the tops of the batter with the back of a spoon or a spatula to create an even surface.
Bake in the preheated oven for 20-25 minutes, or until the brioche are golden brown and a toothpick inserted into the center comes out clean.
Remove from the oven and allow the brioche to cool in the pan for about 10 minutes before transferring them to a wire rack to cool completely.
Serve warm or at room temperature. Store leftovers in an airtight container at room temperature for up to 3 days.
Nutrition Facts
Calories |
3165 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 276.4 g | 354% | |
| Saturated Fat | 112.2 g | 561% | |
| Polyunsaturated Fat | 0.2 g | ||
| Cholesterol | 1002 mg | 334% | |
| Sodium | 1387 mg | 60% | |
| Total Carbohydrate | 272.3 g | 99% | |
| Dietary Fiber | 62.1 g | 222% | |
| Total Sugars | 8.1 g | ||
| Protein | 80.6 g | 161% | |
| Vitamin D | 4.5 mcg | 23% | |
| Calcium | 656 mg | 50% | |
| Iron | 24.0 mg | 133% | |
| Potassium | 1379 mg | 29% | |
*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.
