Low Carb Traditional Swiss Zopf Bread
Experience the delightful tradition of Swiss Zopf bread with a nutritious twist in this Low Carb Traditional Swiss Zopf Bread recipe. Perfect for those embracing a low-carb lifestyle, this stunning braided loaf combines the rich, buttery taste of traditional bread with the wholesome goodness of almond and coconut flours. A touch of psyllium husk powder ensures structure, while melted mozzarella and cream cheese lend an irresistibly soft and chewy texture. With just 20 minutes of prep time, this recipe transforms into a show-stopping golden loaf that's both keto-friendly and gluten-free. Ideal for side dishes, sandwiches, or enjoying solo, this loaf is brushed with a luxurious egg yolk and cream glaze for a polished finish. Bake your way to guilt-free indulgence with this braided beauty!
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Recipe Information
Ingredients
- 250 g Almond flour
- 30 g Coconut flour
- 20 g Psyllium husk powder
- 1 tsp Baking powder
- 0.5 tsp Salt
- 100 g Cream cheese
- 200 g Shredded mozzarella cheese
- 2 large Eggs
- 30 g Butter (melted)
- 1 large Egg yolk (for glaze)
- 1 tbsp Heavy cream (for glaze)
Instructions
Preheat your oven to 180°C (356°F) and line a baking sheet with parchment paper.
In a large mixing bowl, combine almond flour, coconut flour, psyllium husk powder, baking powder, and salt. Mix well and set aside.
In a microwave-safe bowl, melt the cream cheese and shredded mozzarella together in 30-second intervals, stirring between each, until smooth and combined.
Add the melted cheese mixture to the dry ingredients. Crack in the eggs and pour in the melted butter. Mix thoroughly with a spatula or your hands until a dough forms. Knead the dough gently to ensure all ingredients are evenly incorporated.
Divide the dough into three equal portions and roll each portion into a long rope about 30 cm (12 inches) in length.
Place the three dough ropes side by side on the prepared baking sheet. Pinch the top ends together, then braid the ropes by alternately crossing them over each other. Pinch the bottom ends together to seal the braid.
In a small bowl, whisk together the egg yolk and heavy cream to create the glaze. Brush the glaze generously over the braided dough to give it a shiny, golden finish.
Bake the bread in the preheated oven for 25-30 minutes, or until the loaf is golden brown and firm to the touch.
Remove the bread from the oven and let it cool for at least 15 minutes before slicing and serving.
Enjoy your low-carb Swiss Zopf bread as a side dish, for sandwiches, or simply on its own!
Nutrition Facts
Calories |
3082 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 250.1 g | 321% | |
| Saturated Fat | 81.5 g | 408% | |
| Polyunsaturated Fat | 1.5 g | ||
| Cholesterol | 885 mg | 295% | |
| Sodium | 3497 mg | 152% | |
| Total Carbohydrate | 106.1 g | 39% | |
| Dietary Fiber | 54.2 g | 194% | |
| Total Sugars | 16.0 g | ||
| Protein | 130.9 g | 262% | |
| Vitamin D | 2.5 mcg | 12% | |
| Calcium | 2202 mg | 169% | |
| Iron | 14.1 mg | 78% | |
| Potassium | 654 mg | 14% | |
*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.
