Low Carb Pumpkin Brioche
Delight in the warm, comforting flavors of autumn with this Low Carb Pumpkin Brioche, a perfectly tender and richly flavored bread that’s both keto-friendly and gluten-free. Made with wholesome almond and coconut flours, this recipe swaps traditional flour for low-carb alternatives while incorporating the natural sweetness of pumpkin puree and a touch of erythritol to keep it guilt-free. A blend of pumpkin pie spice and vanilla adds aromatic depth, while butter and eggs ensure a luxuriously moist texture. The addition of whey protein isolate and yeast lends this brioche a light, airy crumb and a hint of classic brioche authenticity. Perfect for fall gatherings or enjoy it toasted with low-carb spreads for a cozy breakfast or snack. This easy-to-follow recipe not only delivers indulgent flavor but also keeps your carb count in check—making it a seasonal favorite you’ll come back to again and again!
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Ingredients
- 3 cups Almond flour
- 1 cup Pumpkin puree
- 0.5 cup Coconut flour
- 0.5 cup Whey protein isolate
- 0.5 cup Erythritol sweetener
- 0.5 cup Butter
- 4 large Eggs
- 1 tablespoon Pumpkin pie spice
- 2 teaspoons Baking powder
- 0.5 teaspoon Salt
- 1 teaspoon Vanilla extract
- 2 teaspoons Yeast
- 0.25 cup Warm water
Directions
Step 1
In a small bowl, mix the warm water and yeast together. Allow it to sit for about 5-10 minutes until foamy.
Step 2
In the meantime, in a large mixing bowl, combine almond flour, coconut flour, whey protein isolate, erythritol sweetener, pumpkin pie spice, baking powder, and salt. Stir until well blended.
Step 3
Melt the butter in a medium-sized bowl and then let it cool slightly. Add the pumpkin puree, eggs, vanilla extract, and the yeast mixture to the melted butter. Mix well using a whisk or mixer on low speed.
Step 4
Pour the wet ingredients into the dry ingredient mixture. Stir until the dough begins to form. It should be soft but firm enough to handle.
Step 5
Knead the dough lightly with your hands until smooth. Form the dough into a ball and place it into a bowl covered with a damp cloth. Allow it to rise in a warm area for about 1 hour or until it has doubled in size.
Step 6
Preheat your oven to 350°F (175°C). Line a brioche pan or regular loaf pan with parchment paper.
Step 7
Once the dough has risen, gently deflate it and give it a quick knead to remove air bubbles. Shape it into a log or round, depending on your pan shape.
Step 8
Place the dough into the prepared pan. Cover it again with a damp cloth and let it rise for another 30 minutes.
Step 9
Bake the brioche in the preheated oven for 40-45 minutes, or until the crust is golden brown and a skewer inserted in the middle comes out clean.
Step 10
Allow the brioche to cool in the pan for 10 minutes before transferring it to a wire rack to cool completely.
Step 11
Slice and serve your delicious low carb pumpkin brioche with butter or your favorite low-carb jam. Enjoy!
Nutrition Facts
| Serving size | (1173.2g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 3442.4 |
| Total Fat 273.0g | 0% |
| Saturated Fat 78.7g | 0% |
| Polyunsaturated Fat 4.7g | |
| Cholesterol 1032.1mg | 0% |
| Sodium 3150.6mg | 0% |
| Total Carbohydrate 251.4g | 0% |
| Dietary Fiber 65.4g | 0% |
| Total Sugars 27.3g | |
| Protein 155.3g | 0% |
| Vitamin D 181.9IU | 0% |
| Calcium 1114.2mg | 0% |
| Iron 21.5mg | 0% |
| Potassium 1614.2mg | 0% |
Source of Calories