Keto Traditional Swiss Zopf Bread
Discover the irresistible charm of Keto Traditional Swiss Zopf Bread, a low-carb adaptation of the iconic braided Swiss loaf. Made with a nutrient-rich blend of almond and coconut flours, psyllium husk powder, and a touch of xanthan gum, this recipe mimics the soft, slightly chewy texture of classic bread while keeping it keto-friendly. The addition of rich Greek yogurt and apple cider vinegar enhances the dough's flavor and structure, while a glossy egg yolk glaze creates a beautifully golden crust. Perfect for breakfast spreads or as a side to hearty soups, this braided masterpiece is not only visually stunning but also a satisfying substitute for traditional breads. Ready in just an hour, this grain-free, gluten-free bread is a showstopper for any keto kitchen!
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Ingredients
- 200 grams Almond flour
- 30 grams Coconut flour
- 15 grams Psyllium husk powder
- 5 grams Xanthan gum
- 10 grams Baking powder
- 5 grams Salt
- 80 grams Unsalted butter (softened)
- 4 large Eggs
- 50 grams Greek yogurt (unsweetened, full-fat)
- 10 milliliters Apple cider vinegar
- 1 large Egg yolk (for glazing)
- 10 milliliters Water
Directions
Step 1
Preheat your oven to 175°C (350°F) and line a baking sheet with parchment paper.
Step 2
In a large mixing bowl, combine almond flour, coconut flour, psyllium husk powder, xanthan gum, baking powder, and salt. Mix well to evenly distribute the dry ingredients.
Step 3
Add the softened butter to the dry mixture and use your fingertips or a pastry cutter to incorporate the butter until the mixture has a crumbly texture.
Step 4
In a separate bowl, whisk together the eggs, Greek yogurt, and apple cider vinegar until smooth.
Step 5
Gradually add the wet ingredients to the dry ingredients, stirring until a firm dough forms. If the dough is too sticky, let it rest for 5 minutes to allow the psyllium husk to absorb excess moisture.
Step 6
Divide the dough into three equal portions. Roll each portion into a long rope, approximately 30 cm (12 inches) long.
Step 7
Place the three ropes side by side and gently pinch them together at one end. Braid the ropes to form a classic Zopf shape, then pinch and tuck the other end underneath the loaf to seal.
Step 8
Transfer the braided dough to the prepared baking sheet.
Step 9
In a small bowl, whisk the egg yolk and water together to create a glaze. Brush the glaze over the braided dough to ensure a shiny, golden finish.
Step 10
Bake in the preheated oven for 35-40 minutes, or until the bread is golden brown and firm to the touch.
Step 11
Remove the bread from the oven and allow it to cool on a wire rack for at least 20 minutes before slicing and serving. Enjoy your keto-friendly Swiss Zopf bread!
Nutrition Facts
| Serving size | (632.2g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 2301.9 |
| Total Fat 195.9g | 0% |
| Saturated Fat 62.0g | 0% |
| Polyunsaturated Fat 0g | |
| Cholesterol 1112.6mg | 0% |
| Sodium 3360.9mg | 0% |
| Total Carbohydrate 87.1g | 0% |
| Dietary Fiber 48.7g | 0% |
| Total Sugars 11.8g | |
| Protein 79.1g | 0% |
| Vitamin D 221.4IU | 0% |
| Calcium 649.8mg | 0% |
| Iron 13.8mg | 0% |
| Potassium 686.4mg | 0% |
Source of Calories