Keto Pumpkin Spice Brioche

Celebrate the flavors of fall with this irresistibly fluffy Keto Pumpkin Spice Brioche, a low-carb twist on a classic indulgence! Made with almond and coconut flours, this bread is perfectly spiced with warm pumpkin pie spice and sweetened with keto-friendly erythritol. The addition of pumpkin purée, cream cheese, and a touch of apple cider vinegar creates a tender, moist crumb that melts in your mouth. Each slice is just as delightful as it is guilt-free, making it the ideal companion to your morning coffee or a cozy autumn afternoon treat. Ready in just an hour, this gluten-free, sugar-free brioche is both easy to bake and perfect for impressing guests or satisfying your craving for seasonal comfort. Dust it with powdered erythritol for a sweet finish, and savor every low-carb bite!

Nutriscore Rating: 57/100

Prep Time:20 mins

Cook Time:40 mins

Total Time:60 mins

Servings: 8

Ingredients

• 2 cups almond flour
• 0.25 cup coconut flour
• 1 tbsp baking powder
• 1 tbsp pumpkin pie spice
• 0.33 cup granulated erythritol
• 4 oz cream cheese, softened
• 0.33 cup unsalted butter, melted
• 3 eggs
• 0.5 cup pumpkin puree
• 1 tsp vanilla extract
• 1 tsp apple cider vinegar
• 0.5 tsp baking soda
• 0.25 tsp sea salt
• 2 tbsp powdered erythritol, for topping (optional)

Directions

Step 1

Preheat your oven to 350°F (175°C) and grease a brioche mold or a loaf pan with non-stick spray or butter.

Step 2

In a medium bowl, mix together the almond flour, coconut flour, baking powder, pumpkin pie spice, granulated erythritol, baking soda, and sea salt. Set aside.

Step 3

In a large mixing bowl, beat the softened cream cheese and melted butter together until smooth and creamy. Gradually beat in the eggs, one at a time, until well combined.

Step 4

Add the pumpkin puree, vanilla extract, and apple cider vinegar to the wet ingredients and mix until fully incorporated.

Step 5

Slowly add the dry ingredients to the wet mixture, stirring until a thick batter forms.

Step 6

Pour the batter into the prepared brioche mold, smoothing the top with a spatula.

Step 7

Bake in the preheated oven for 35-40 minutes, or until a toothpick inserted in the center comes out clean.

Step 8

Allow the brioche to cool in the pan for 10 minutes before transferring it to a wire rack to cool completely.

Step 9

If desired, dust the top of the brioche with powdered erythritol for a sweet finish.

Step 10

Slice and serve, enjoying your delicious keto pumpkin spice brioche.

Nutrition Facts

Serving size	(790.0g)

Amount per serving	% Daily Value*
Calories	2511.5

Total Fat 221.7g	0%
Saturated Fat 80.8g	0%
Polyunsaturated Fat 0.9g
Cholesterol 856.5mg	0%
Sodium 3194.7mg	0%
Total Carbohydrate 159.0g	0%
Dietary Fiber 37.4g	0%
Total Sugars 18.7g
Protein 75.2g	0%

Vitamin D 123IU	0%
Calcium 706.5mg	0%
Iron 14.1mg	0%
Potassium 819.5mg	0%

*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.

Source of Calories

Fat: 68.1%

Protein: 10.3%

Carbs: 21.7%