Our Keto Brioche Bread Loaf is a white, fluffy, soft, and High Protein Bread Loaf you all have been waiting for. Fully Low Carb, Gluten-Free, and Diabetic Friendly, this Keto Bread would be your go-to Loaf for breakfast as well as making the best proper Keto French Toast.
Keto Bread Recipes
Our Keto Bread Recipe Selection with various Low Carb Bread and Keto Bread Rolls all made without flour is growing significantly, and Brioche needs to be, of course, part of it.
With the most popular Keto Farmers Bread we always have in the freezer and making Eggy Bread from time to time, I needed something a bit on a sweeter and softer side.
Our Italian Breadsticks and Egg-Free Bread Sticks were made with the most popular Fathead dough in mind.
On the other side, I have also developed a perfect Raw Seed Crackers Bread, using various seeds in our Kitchen Pantry.
Sweet Keto Bread Recipes
But I needed something different. I wanted to make Keto Loaf Bread or a bread loaf, which I can then make perfect French toasts.
And, of course, our Challah Bread came to mind immediately. With a few alterations and a tiny bit different shape, I knew I was into the best High Protein Bread, a perfect copycat of the original French Brioche. And all of that without using Almond Flour.
Have almond flour only? Make almond flour bread which is excellent as well.
Protein Bread
Our Low Carb Bread Recipe is so high in protein that you would not even need to have your protein shake after the exercise.
All you have to do is take a slice or two of this Low Carb Brioche Bread, spread a bit of Sugar-Free Strawberry Jam for more sweetness, and your macros are filled.
To have a Low Carb High Protein Bread Recipe in the collection has been my aim for a while.
I needed to get as much protein as possible for my daughter. Certainly without various protein shakes, of course.
And I am even on the verge of making a Brioche Buns recipe as well.
And what is a better way to do this?
Make a Keto-Friendly Bread for a Keto French Toast or a Bread Pudding for Breakfast, and you are good to go. Super easy and super simple.
Let us start from the beginning.
What is Brioche?
Brioche is a bread loaf that originated in France and is considered more of a pastry for its ingredients.
It is a bread used mostly for breakfast with butter and jams or simply sprinkled powdered sugar.
Brioche is the most popular bread for French Toast for its perfect density and remarkable ability to soak the eggs.
What makes a brioche different from most bread?
The difference in a Brioche compared to regular bread is mostly in its richness.
As most loaves of bread are only made with a few ingredients apart from flour and water, brioche has an incredible richness in using eggs, butter, and milk or heavy cream in our case.
Most might even ask if the brioche is considered bread or a cake.
Brioche Bread is super soft, fluffy, airy, white, and buttery. It is very rich in taste and spongy, almost like a spongy cake, just on a little less sweet site.
Its crust is golden brown and perfectly holds that softness inside the loaf.
I have to admit, our Low Carb Brioche Bread Recipe is all of the above in taste, richness, softness, sponginess, and all.
This Low Carb Bread Recipe is soft white bread made with flour alternative, the Whey Protein.
Its High Protein content is a great advantage for all of us in our keto and low carb lifestyle.
Our homemade brioche loaf recipe for making the brioche bread is certainly keto-friendly without taking away its texture, taste, look, feel, and aroma.
How many carbs are in a brioche?
Keto Brioche Bread has only 2 grams of carbohydrates per loaf, which is pretty thick, as you can see in the pictures.
Two grams of carbohydrates per portion or a loaf is a great success, giving the thought to the significant similarity or almost copycat of high carbohydrates in a real brioche bread made with ordinary flour.
What is brioche bread good for?
Brioche Bread is perfect for your breakfast, and that was one of my favorite selections as a kid. All we used to do was sprinkle a bit of powdered sugar on top and enjoy it.
But Brioche is also very popular for making French toast.
It is the best bread and the most suggested loaf to make the original French toast.
Making a Bread Pudding out of this bread is just another perfect dessert option.
How to make the best Keto Brioche Bread Loaf?
Kitchen Gadgets needed:
- Mixing bowl
- Hand Blender
- Whisk
- Loaf Pan
Ingredients needed:
- Eggs
- Cream Cheese
- Sweetener
- Butter
- Heavy Cream
- Oil
- Unflavored Protein
- Salt
- Baking Soda
- Baking Powder
- Xanthan Gum
*Exact measurements are listed in the recipe card below.
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STEP BY STEP INSTRUCTIONS TO MAKING LOW CARB BRIOCHE BREAD
First Step: Prepare all Ingredients
Prepare all of your ingredients and preheat the oven to 320F or 160C
Make sure all ingredients are at room temperature to get the best texture.
It might be a bit more than what you’re used to from my simple, quick recipes but trust me, each one of the ingredients adds to the perfect texture for this keto brioche bread loaf.
Second Step: Whisk Eggs with Sweetener
Start with whisking the sweetener together with eggs.
Whisk until you get a perfect fluffy but still liquid consistency.
Third Step: Add wet Ingredients
Once the eggs are whisked together with a sweetener, start adding all of the wet ingredients: cream cheese, butter, heavy cream, and oil.
Fourth Step: Whisk
Whisk all of them together until you get a smooth consistency.
Fifth Step: Add dry Ingredients
Once that is done, add all dry ingredients: protein powder, baking soda, baking powder, and xanthan gum.
Sixth Step: Whisk and Pour
Once again, whisk the whole mixture together. Make sure everything is smooth, and you do not have any dry pieces left inside.
Gently pour the brioche dough into your loaf pan.
You can either use a silicone loaf pan or a normal one covered with parchment paper for easier assembly after baking.
Seventh Step: Bake
Place your loaf into the oven and bake at the same temperature, 320 Fahrenheit or 160 Celsius, for approximately 40 minutes.
Tips and Tricks:
- Loaf pan – use either silicone or an ordinary pan covered with parchment paper.
- Room temperature – it is better to have all of your ingredients at room temperature to get the best consistency of brioche bread.
FREQUENTLY ASKED QUESTIONS AND ANSWERS
How do you store Keto Brioche Bread?
I usually store the Keto Bread in the fridge as it contains various fresh ingredients. It should stay in the refrigerator for 3-4 days.
Anything longer, I would suggest freezing.
Can you freeze Brioche Bread?
You can certainly freeze your brioche bread, and that is what I suggest you do with any of our Keto Breads.
It is better if you portion them beforehand for better portion control as a whole loaf would be difficult to thaw and separate if you only need a few slices.
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Keto Brioche Bread
Our Keto Brioche Bread Loaf is a white, fluffy, soft, and High Protein Bread Loaf you all have been waiting for. Fully Low Carb, Gluten-Free, and Diabetic Friendly, this Keto Bread would be your go-to Loaf for breakfast as well as making the best proper Keto French Toast.
Ingredients
- 4 Eggs
- 345 grams (1,5 Cup) Cream Cheese
- 45 grams (4 Tablespoons) Sweetener
- 60 grams (1/4 Cup) Butter
- 60 grams (1/4 Cup) Heavy Cream
- 50 grams (1/4 Cup) Oil
- 2 Cup ( 200 grams) Unflavored Protein
- 1/2 teaspoon salt
- 1/3 teaspoon (3 grams) Baking Soda
- 2 1/2 teaspoons (12 grams) Baking Powder
- 1 tsp (4 grams) Xanthan Gum
Instructions
- Prepare all of your ingredients and preheat the oven to 320F or 160C
- Start with whisking the sweetener together with eggs. Whisk until you get a perfect fluffy but still liquid consistency.
- Once the eggs are whisked together with a sweetener, start adding all of the wet ingredients: cream cheese, butter, heavy cream, and oil.
- Whisk all of them together until you get a smooth consistency.
- Once that is done, add all dry ingredients: protein powder, baking soda, baking powder, and xanthan gum.
- Once again, whisk the whole mixture together. Make sure everything is smooth, and you do not have any dry pieces left inside. Gently pour the brioche dough into your loaf pan.
- Place your loaf into the oven and bake at the same temperature, 320 Fahrenheit or 160 Celsius, for approximately 40 minutes.
Notes
- Loaf pan - use either silicone or an ordinary pan covered with parchment paper.
- Room temperature - it is better to have all of your ingredients at room temperature to get the best consistency of brioche bread.
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Nutrition Information
Yield
15Serving Size
1 SliceAmount Per Serving Calories 192Total Fat 15gCarbohydrates 2gFiber 0gProtein 12g
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What size loaf tin did you use please? Mine is 22 x 12 x 6.5cms (8.5 x 4.5 x 2.5”) and the batter is currently pouring over the top and cooking on the base of the oven. It was about 1 centimetre (1/2”) below the rim of the tin prior to baking, as shown in your photograph. I measured each ingredient by weight, not volume.
The loaf is now out of the oven and cooling. I’ve peeled the batter mound off the foil lining my oven base, and it tastes delicious 😋
I have used 30x11x6 cm but just because I liked to have more slices but therefore a bit less in hight. It really depends on youo, as long as it fits in not more than 3/4 as it still rises a bit
2 cups of protein powder? That would make this bread way out of my price range. Is 2 cups correct?
yes, its correct.
As here goes only protein as a flour and no almond flour or coconut flour, it needs to be upped a bit. Therefore you get that great volume and texture.
@Zuzana, Hi This is a great looking recipe I can make this, and share with my husband, no nuts, my only question is, What size a pan would I use, the one you have looks longer than an 9×5
could use kindly let me know, if 9×5 will be okay.
Thank you, for all the work, and time you put into making all these recipes for us.
Linda
Dear Linda,
My was 30x11x6cm but that is just because I wanted more slices and threfore not as high as some like.
This sounds delicious! I have to try it as I absolutely loved French Brioche with a ton of cold butter on top of it and some hot chocolate in the morning … many years ago … bis this fluffy bread since doing keto tbh 😀
One question: what is the difference between baking soda and baking powder? I see that there is corn starch in the powder. Can I sub these 12g with something non corn starchy? Like this “Backpulver” aka baking powder
Thank you a lot for all your delicious recipes!
Best regards from Austria,
Katrin 🙂
You can for sure use Backpulver only
Can this be done in a bread maker? If so what would be the instruction? Thank you.
I am so sorry Mary, but do not have a bread maker and have not tried it yet that way.
I have a brand new pouch of egg white protein, would that be ok for this bread instead of whey, or is whey protein the only protein powder that can be used here?
Thank you!
Dear Annalisa
I do not see why it would not work although I personally have not tried it.
@Annalisa,
can you let us know if you tried the egg protein and what were your results please?
Thank you
I have not tried it with Egg. protein. Sorry. But someone might chime in.
Hello Suzana!
Is it possible to change the protein powder for almond flour?
Tks a lot!
you will not get that texture, brioche is famous for. But in all means you can use it of you do not have any protein, just the bread would taste a bit different.
Hi there, this looks amazing and I’m looking forward to try it. In the recipie you use oil. What type of oil exactly? What are the best options please? Thanks!
Any oil would work. I love to use EVO Oil or Avocado oil
Hello! I love your Challah but didn’t even think of switching some of the ingredients to make a more neutral less sweet daily loaf! I am also wondering if I could pour this into a waffle maker…I shall experiment! Thank you for another amazing recipe!
Happy you are trying some more ideas with this recipe as I love it big time as well. Do let me know if it will work.
Hey I am really looking forward to trying this recipe, but I am curious if the unflavored protein powder you use is the same as no yolking egg white protein powder?
I am using whey protein isolate. Have not really tried it with egg white protein, but I believe, there should not be a big difference in texture or taste.
Hi Zuzana,
Can I use curd cheese (hrudkovity tvaroh) instead of cream cheese and if so, will that give a fluffier texture to the bread than the cream cheese? It seems to me like it would but I just wonder if you’ve tried it both ways and which you prefer. Thank you!
Dear Renata,
Will write english, so others can relate as well. You can of course add a curd cheese instead of cream cheese, but I have not tried it in this particular recipe. I would just make sure that the curd cheese is properly mixed into the whole batter. I have used farmers cheese or curd cheese in our Keto Farmers Bread and after the baking it has nicely spreaded and did not cause any issue.
Hi, I just started keto and found this and can’t wait to try! I’m wondering though… because I won’t use it every day, what’s the best way to store this once cooled and is it possible to freeze it if I want to save part of the loaf to use in a couple weeks? Thanks & can’t wait to try!
Freezing all of the keto bread on my blog is the best option. I usually separate the loaf into 3-4 pieces and freeze those. You can also slice them, but separate the slices with parchment paper, otherwise they would not be able to separate.
Has anyone figured out how much this loaf would cost?
I don’t have any protein powder and don’t want to spend $45 and it will only make a few loaves.
There’s also like another $4+ in cream cheese not to mention the other ingredients.
And not knowing what it really tastes like, I really do not want to spend a lot .
I believe, you can buy a single serve protein packets. Maybe try purchasing some of those to try the recipe first.
Help! 345 grams of cream cheese? In parentheses it states (1,5), so does this mean 1 1/2 cups or 1 1/2 pkg? When I look up a conversion for US, I’m getting 24 tablespoons. That’s 3 pkgs! That can’t be correct, can it?
Anxiously awaiting your response as I’d love to try this recipe, don’t don’t want a baking error on my end.
Thanks so much!
It means one and half cup.
@Debbie, 435 grams equals just slightly over 12 oz which would be 1 1/2 packs of cream cheese if the packs are 8oz which they typically are.
@Debbie, I’m sorry I mistyped. I meant 345 grams not 435 works out to about 1 1/2 8oz packages but for most accurate measure suggest a food scale set to grams.
Hello, I tried to make this recipe using soy protein isolate. It did not turn out well. I have a lot of soy protein sitting around too. How can I make it work?
I am so sorry but I have never cooked or baked with soy protein isolate. Maybe someone will chime in.
This was really good! Can’t believe how similar to regular bread this is. Will definitely make it again
So happy you have enjoyed it Margaret
I made this today and, like others, mine spilled over the top. I was using a 9×5 loaf pan and it was a little under 3/4 full. It came out at just one end and easy to clean up. It’s a pretty loaf, but in trying the chunks that fell off, they were a bit rubbery. It could be because they were smaller, but I wonder what the texture of the bread is supposed to be – soft, or a bit rubbery. Did I do something wrong, like cook too long?
not rubbery at all. The texture is like a normal loaf. Not sure what went wrong in here.
Also can i use 200gr of my egg white protein powder in your keto brioche bread?
Already replied. 🙂
Also can i use 200g of my eggwhite protein powder in your brioche bread?
I have not tried it but do not see a reason for this not to work.
Tried this out and came out great. Unfortunately to cheesy for my taste off to the next keto brioche recipe..
Thanks for sharing though
Strange as there should be no cheesy taste at all.
Has anyone made this with almond flour?
I have not but letting the comment in. Maybe someone will chime in.
Is 45g of Stevia Powder okay as sweetener? It’s almost half a tub, I’m wondering if it’s too much.
Not sure what is your stevia powder mixed. If it is pure stevia, that would be too much as stevia is 10 x sweeter than any sugar sweetener on the market. It really depends on what brand and mixture you are using.