Fluffy Keto Brioche Bread

Ingredients:

• 2 1/2 cups almond flour
• 1/4 cup coconut flour
• 1/4 cup psyllium husk powder
• 1 tablespoon baking powder
• 1/2 teaspoon salt
• 4 large eggs
• 1/4 cup unsalted butter, melted
• 1/4 cup unsweetened almond milk
• 1 tablespoon apple cider vinegar
• 1/4 cup erythritol or preferred keto sweetener
• 1 teaspoon vanilla extract

Instructions:

1. Preheat Oven: Preheat your oven to 350°F (175°C). Grease a brioche mold or a loaf pan with butter or oil.
2. Combine Dry Ingredients: In a large mixing bowl, whisk together the almond flour, coconut flour, psyllium husk powder, baking powder, and salt.
3. Mix Wet Ingredients: In a separate bowl, beat the eggs. Add melted butter, almond milk, apple cider vinegar, erythritol, and vanilla extract. Mix well.
4. Combine Mixtures: Pour the wet mixture into the dry mixture. Stir until well combined. The dough will be thick and sticky.
5. Let the Dough Rest: Let the dough rest for about 5-10 minutes. This allows the psyllium husk to absorb moisture and make the dough easier to handle.
6. Shape the Dough: Wet your hands to prevent sticking, then shape the dough into brioche rolls or place it into the prepared brioche mold or loaf pan.
7. Bake: Place the mold or pan in the preheated oven. Bake for about 40-45 minutes, or until the brioche is golden brown and a toothpick inserted into the center comes out clean.
8. Cool and Enjoy: Once baked, remove the brioche from the oven and let it cool in the mold or pan for about 15 minutes. Then transfer it to a wire rack to cool completely before slicing.

Nutritional Information (Approximate, Per Slice, Recipe Makes About 12 Slices):

• Calories: ~170
• Total Fat: ~14g
• Saturated Fat: ~4g
• Total Carbohydrates: ~7g
• Dietary Fiber: ~4g
• Sugars: ~1g
• Net Carbohydrates: ~3g (Total Carbs – Fiber)
• Protein: ~6g