Low Carb Pain au Lait
Treat yourself to a guilt-free indulgence with this Low Carb Pain au Lait recipe, a keto-friendly twist on the classic French milk bread. Made with nutrient-packed almond flour, coconut flour, and a touch of xanthan gum for structure, this recipe delivers soft, pillowy rolls without the carb overload. Sweetened with erythritol and enriched with creamy unsalted butter and unsweetened almond milk, these golden beauties are perfect for breakfast, snacks, or pairing with your favorite low-carb spreads. With just 30 minutes of prep time and a golden finish from a glossy egg wash, you’ll have a batch of warm, buttery bread rolls in under an hour. Perfect for anyone following keto, gluten-free, or low-carb diets, these delicious breads are a testament to creating healthier versions of classic comfort foods.
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Recipe Information
Ingredients
- 200 grams Almond flour
- 50 grams Coconut flour
- 1 teaspoon Xanthan gum
- 1 teaspoon Baking powder
- 0.5 teaspoon Salt
- 50 grams Erythritol sweetener
- 100 grams Unsalted butter, cold and cubed
- 3 large Eggs
- 100 milliliters Unsweetened almond milk
- 1 teaspoon Vanilla extract
- 1 Egg yolk
- 1 tablespoon Water
Instructions
Preheat the oven to 180°C (350°F) and line a baking sheet with parchment paper.
In a large bowl, whisk together the almond flour, coconut flour, xanthan gum, baking powder, salt, and erythritol sweetener until well combined.
Add the cold, cubed butter to the dry ingredients. Using a pastry cutter or your fingers, cut in the butter until the mixture resembles coarse crumbs.
In a separate bowl, combine the eggs, unsweetened almond milk, and vanilla extract. Beat together until smooth.
Pour the wet ingredients into the dry ingredients, mixing until a dough forms.
On a lightly floured surface (using coconut flour), gently knead the dough. Divide it into eight equal portions.
Shape each portion into a small log, then place them onto the prepared baking sheet, spacing evenly.
In a small bowl, beat together the egg yolk and water to create an egg wash.
Brush the tops of each pain au lait with the egg wash for a glossy finish.
Bake in the preheated oven for 20-25 minutes, or until the tops are golden brown.
Remove from the oven and allow to cool on a wire rack before serving.
Nutrition Facts
Calories |
2377 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 208.2 g | 267% | |
| Saturated Fat | 71.4 g | 357% | |
| Polyunsaturated Fat | 0.3 g | ||
| Cholesterol | 961 mg | 320% | |
| Sodium | 2007 mg | 87% | |
| Total Carbohydrate | 129.7 g | 47% | |
| Dietary Fiber | 42.5 g | 152% | |
| Total Sugars | 12.8 g | ||
| Protein | 75.1 g | 150% | |
| Vitamin D | 5.7 mcg | 28% | |
| Calcium | 746 mg | 57% | |
| Iron | 13.2 mg | 73% | |
| Potassium | 592 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.
