Low Carb Soft and Fluffy Milk Bread
Indulge in the incredible softness of this Low Carb Soft and Fluffy Milk Bread, a guilt-free and keto-friendly twist on the beloved classic! Made with almond flour, coconut flour, and psyllium husk powder, this bread achieves a tender, moist texture without the carbs. A blend of melted butter, cream cheese, and unsweetened almond milk creates a rich and creamy flavor, while a touch of low-carb sweetener and active dry yeast help bring that traditional bread flavor to life. Perfectly versatile, bake this bread for breakfast toast, sandwiches, or as an accompaniment to hearty soups. This easy-to-follow recipe comes together in just under an hour, making it an ideal choice for both novice bakers and low-carb enthusiasts. Embrace the simple pleasure of homemade bread while staying aligned with your keto or low-carb lifestyle!
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Recipe Information
Ingredients
- 2 cups Almond flour
- 2 tablespoons Coconut flour
- 2 teaspoons Baking powder
- 0.5 teaspoon Salt
- 3 tablespoons Psyllium husk powder
- 4 tablespoons Unsalted butter (melted)
- 4 Eggs (large)
- 0.75 cup Unsweetened almond milk
- 4 tablespoons Cream cheese (softened)
- 2 tablespoons Sweetener (granulated, low-carb; e.g., erythritol or monk fruit blend)
- 0.5 teaspoon Xanthan gum
- 1 teaspoon Active dry yeast
- 2 tablespoons Warm water (not hot, around 100°F)
Instructions
In a small bowl, combine warm water, active dry yeast, and 1 teaspoon of the granulated sweetener. Stir gently and let sit for 5-7 minutes until frothy.
In a large mixing bowl, whisk together almond flour, coconut flour, baking powder, psyllium husk powder, xanthan gum, and salt.
In a separate medium bowl, whisk together the eggs, melted butter, softened cream cheese, almond milk, and the remaining sweetener until smooth and well combined.
Once the yeast mixture is frothy, add it to the wet ingredients and stir gently.
Slowly combine the wet ingredients with the dry ingredients. Mix well until a smooth, sticky dough forms.
Preheat your oven to 350°F (175°C) and line a 9x5-inch loaf pan with parchment paper or grease it lightly with butter.
Transfer the dough to the prepared loaf pan. Use a spatula or wet hands to smooth and shape the top of the dough.
Loosely cover the loaf pan with a clean kitchen towel or plastic wrap. Allow the dough to rest and rise for 15 minutes in a warm spot. Note: The rise will be subtle as this is a low-carb bread.
Bake the bread in the preheated oven for 25-30 minutes, or until the top is golden and a toothpick inserted in the center comes out clean.
Remove the bread from the oven and allow it to cool in the pan for 10 minutes. Then, transfer it to a wire rack to cool completely before slicing.
Nutrition Facts
Calories |
2211 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 187.1 g | 240% | |
| Saturated Fat | 56.6 g | 283% | |
| Polyunsaturated Fat | 0.5 g | ||
| Cholesterol | 928 mg | 309% | |
| Sodium | 2708 mg | 118% | |
| Total Carbohydrate | 98.5 g | 36% | |
| Dietary Fiber | 52.4 g | 187% | |
| Total Sugars | 12.2 g | ||
| Protein | 74.7 g | 149% | |
| Vitamin D | 5.6 mcg | 28% | |
| Calcium | 962 mg | 74% | |
| Iron | 14.4 mg | 80% | |
| Potassium | 834 mg | 18% | |
*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.
