Low Carb Spanish Bread
Indulge in the warm, buttery goodness of Low Carb Spanish Bread, a keto-friendly twist on a beloved classic! This recipe transforms traditional Spanish bread into a satisfying low-carb treat using almond flour, coconut flour, and xanthan gum for a soft, pliable dough that’s perfect for rolling. Filled with a rich and aromatic cinnamon-butter mixture sweetened with granulated erythritol, these golden rolls are delightfully tender and guilt-free. With only 20 minutes of prep time and simple ingredients, this healthier alternative is quick, flavorful, and ideal for low-carb diets. Whether enjoyed as a comforting snack or paired with a steaming cup of coffee, this bread delivers all the taste with none of the guilt. Perfect for those craving a low-carb take on a classic favorite!
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Recipe Information
Ingredients
- 2 cups Almond flour
- 2 tablespoons Coconut flour
- 1 teaspoon Xanthan gum
- 1 teaspoon Baking powder
- 0.5 teaspoon Salt
- 3 large Eggs
- 0.25 cup Unsalted butter (melted)
- 2 tablespoons Cream cheese (softened)
- 0.25 cup Warm water
- 0.5 cup Granulated erythritol
- 1 teaspoon Ground cinnamon
- 0.25 cup Butter (for filling, softened)
- 0.25 cup Granulated erythritol (for filling)
Instructions
Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
In a large mixing bowl, whisk together the almond flour, coconut flour, xanthan gum, baking powder, and salt until well combined.
Add the eggs, melted butter, cream cheese, and warm water to the dry ingredients. Mix until a soft dough forms. Allow the dough to rest for 5 minutes to help it firm up.
While the dough is resting, prepare the filling. Combine the softened butter, granulated erythritol, and cinnamon in a small bowl. Mix until smooth and set aside.
Divide the dough into 6 equal portions. Roll each portion into a ball, then flatten it into an oval shape on a clean, flat surface lined with parchment paper or lightly greased.
Spread a small amount of the prepared filling (about 1 teaspoon) onto the center of each flattened dough piece. Carefully roll the dough from one end to the other, enclosing the filling, and place seam-side down on the baking sheet.
Repeat the process with the remaining dough and filling.
Optional: Brush the tops of the rolled bread with a little melted butter and sprinkle lightly with granulated erythritol for extra sweetness.
Bake in the preheated oven for 20-25 minutes, or until the bread is golden brown and firm to the touch.
Remove from the oven and allow the low-carb Spanish bread to cool for 10 minutes before serving. Enjoy with a hot beverage or as a snack!
Nutrition Facts
Calories |
427 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 39.3 g | 50% | |
| Saturated Fat | 13.7 g | 68% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 142 mg | 47% | |
| Sodium | 308 mg | 13% | |
| Total Carbohydrate | 37.2 g | 14% | |
| Dietary Fiber | 5.4 g | 19% | |
| Total Sugars | 1.8 g | ||
| Protein | 12.2 g | 24% | |
| Vitamin D | 0.8 mcg | 4% | |
| Calcium | 110 mg | 8% | |
| Iron | 2.0 mg | 11% | |
| Potassium | 326 mg | 7% | |
*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.
