Low Carb Pumpkin Brioche
Indulge in the perfect blend of fall flavors and health-conscious baking with this Low Carb Pumpkin Brioche. Made with a rich combination of almond and coconut flours, pumpkin puree, and a touch of whey protein isolate, this keto-friendly bread is light, fluffy, and irresistibly spiced with pumpkin pie spice. Sweetened naturally with erythritol, it delivers a hint of sweetness without the carbs, making it a guilt-free treat. The recipe incorporates a traditional yeast rising method for an authentic brioche texture, while offering a gluten-free, low-carb twist. Serve warm with a pat of butter or your favorite low-carb spread for a cozy breakfast or snack. Perfect for autumn gatherings or anytime you're craving a slice of soft, fragrant pumpkin bread! Optimize your low-carb baking game with this flavorful and easy-to-make recipe.
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Recipe Information
Ingredients
- 3 cups Almond flour
- 1 cup Pumpkin puree
- 0.5 cup Coconut flour
- 0.5 cup Whey protein isolate
- 0.5 cup Erythritol sweetener
- 0.5 cup Butter
- 4 large Eggs
- 1 tablespoon Pumpkin pie spice
- 2 teaspoons Baking powder
- 0.5 teaspoon Salt
- 1 teaspoon Vanilla extract
- 2 teaspoons Yeast
- 0.25 cup Warm water
Instructions
In a small bowl, mix the warm water and yeast together. Allow it to sit for about 5-10 minutes until foamy.
In the meantime, in a large mixing bowl, combine almond flour, coconut flour, whey protein isolate, erythritol sweetener, pumpkin pie spice, baking powder, and salt. Stir until well blended.
Melt the butter in a medium-sized bowl and then let it cool slightly. Add the pumpkin puree, eggs, vanilla extract, and the yeast mixture to the melted butter. Mix well using a whisk or mixer on low speed.
Pour the wet ingredients into the dry ingredient mixture. Stir until the dough begins to form. It should be soft but firm enough to handle.
Knead the dough lightly with your hands until smooth. Form the dough into a ball and place it into a bowl covered with a damp cloth. Allow it to rise in a warm area for about 1 hour or until it has doubled in size.
Preheat your oven to 350°F (175°C). Line a brioche pan or regular loaf pan with parchment paper.
Once the dough has risen, gently deflate it and give it a quick knead to remove air bubbles. Shape it into a log or round, depending on your pan shape.
Place the dough into the prepared pan. Cover it again with a damp cloth and let it rise for another 30 minutes.
Bake the brioche in the preheated oven for 40-45 minutes, or until the crust is golden brown and a skewer inserted in the middle comes out clean.
Allow the brioche to cool in the pan for 10 minutes before transferring it to a wire rack to cool completely.
Slice and serve your delicious low carb pumpkin brioche with butter or your favorite low-carb jam. Enjoy!
Nutrition Facts
Calories |
3442 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 273.0 g | 350% | |
| Saturated Fat | 78.7 g | 394% | |
| Polyunsaturated Fat | 4.7 g | ||
| Cholesterol | 1032 mg | 344% | |
| Sodium | 3151 mg | 137% | |
| Total Carbohydrate | 251.4 g | 91% | |
| Dietary Fiber | 65.4 g | 234% | |
| Total Sugars | 27.3 g | ||
| Protein | 155.3 g | 311% | |
| Vitamin D | 4.5 mcg | 23% | |
| Calcium | 1114 mg | 86% | |
| Iron | 21.5 mg | 119% | |
| Potassium | 1614 mg | 34% | |
*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.
