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These Keto Chocolate Chip Brioche Buns are super soft, mildly sweet, and made with yeast. The best sweet keto bread rolls you have ever tried!
This is my first bread recipe with yeast, and I’m so excited about how well these Keto Chocolate Chip Brioche Buns turned out! They are so soft, fluffy, and remind me of the German milk rolls (Milchbroetchen) that I grew up with.
Brioche is a French type of yeast bread that is much lighter and fluffier than our regular bread. The process of making brioche is very similar to other breads, but its richer texture is achieved through the addition of milk, eggs, and butter, and egg wash finish.
These Keto Brioche Buns are very similar to traditional brioche in both their texture and ingredients. But don’t worry – they are low-carb! No grains, no flour, no gluten!
Can you make KETO yeast breads?
Oh, you sure can! And yes, these keto brioche buns will even rise! The trick is to add some sugar (2 teaspoons) to the dough. Don’t worry! The sugar will be completely “eaten” by the yeast. Through this fermentation process, the yeast excretes carbon dioxide, which makes our rolls so fluffy and soft! Fermentation also gives yeast bread is amazing aroma and flavor! If you are worried about any leftover trace amounts of sugar in your baked rolls, you can also use inulin instead of sugar. Inulin is a pre-biotic fiber that yeast can consume.
Now, keep your expectations real. While the yeast does gain rising power through sugar (or inulin) in grain-free bread, it’s not as strong as in regular wheat bread. The rising process also takes a little longer than what you may be used to. Nonetheless, the results are simply amazing!
Tips for making Keto Brioche Buns with YEAST!
wet ingredients blooming/activated yeast keto bread dough brushing egg wash on rolls
Warm ingredients. We need optimal conditions for using yeast as a leavener in keto bread. Use room temperature eggs and yogurt for your dough. I like to take the required wet ingredients (3 eggs and 1/4 cup of Greek yogurt) from the fridge about half an hour BEFORE I start baking. That way, they have enough time to come to room temperature. YEAST DOESN’T LIKE COLD!
Yeast food. By definition, keto bread is low in carbs. That’s bad news for yeast! Our yeast needs food. Just 2 teaspoons of sugar will do! I use coconut sugar, but you can also add 2 teaspoons of (natural) maple syrup or honey. Inulin is another option. It’s a pre-biotic fiber that’s often used as a sweetener in keto recipes that provides yeast with some power food.
Blooming. Activating or blooming dry, active yeast is not technically necessary, but it helps speed up the rising process. This process also tests if your yeast is still alive or good. The lifespan of dry yeast is just a few months and after that is loses its rising power.
To bloom or activate yeast for the Keto Brioche Buns, warm up 1/4 cup of heavy cream. The liquid should feel warm NOT hot (about 105-115 F). Add 2 teaspoons of sugar (or inulin) and 2 1/4 teaspoons (one small package) of dry yeast. Whisk, cover with a kitchen cloth, and let sit in a warm place for 6-8 minutes. If your yeast is active, the mixture should have expanded and look very bubbly. If it doesn’t look bubbly and foamy, your yeast is dead and you need to try a new batch.
Rising. Once you have combined all the ingredients for your keto brioche dough, it’s time to let it rise! Only once though because keto yeast dough doesn’t like to rise often! Shape your keto sweet rolls and place them on the lined baking sheet. Brush them with the egg wash and cover. You can use a dish towel, a lid that came with the baking sheet, or even a large bowl turned upside-down. Just be careful that the cover doesn’t touch the rolls.
Pick a warm, dark, draft-free place for rising. I like to use the oven. If you have a bread-proofing switch on your oven, you can use that. Another way to turn your oven into a proof box, is to place a large empty dish or pan in the bottom of the oven and fill it with hot, boiling water. Let the dough rise for 2-3 hours!
Power ingredients. Apple cider vinegar and ground ginger are power ingredients that boost the yeast’s rising power. Don’t worry, the small amounts we use will not affect the taste of the baked rolls. If you don’t have ginger on hand, you can omit it. The dough can still rise without it.
Keto Chocolate Chip Brioche Buns – So soft and fluffy!
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MORE KETO BREAD RECIPES (without yeast)
Keto Chocolate Chip Brioche Buns (Sweet Yeast Bread Rolls)
- ¼ cup heavy cream
- 2¼ tsp dry, active yeast 1 small package
- 2 tsp sugar coconut sugar, maple syrup, honey, or inulin
- 1 egg
- Heat heavy cream until warm (NOT hot), about 105-115 °F. Whisk in sugar (or inulin) and yeast, cover, and let sit for 6-8 minutes until bubbly and foamy.
- While yeast is blooming, whisk together eggs in a large bowl. Add yogurt, erythritol, and apple cider vinegar. Whisk until smooth.
- Whisk in activated yeast/heavy cream mixture. Add almond flour, coconut flour, psyllium husk, salt, and ground ginger. Let sit for 5 minutes for moisture to absorb. If dough feels too wet to shape into rolls, add more coconut flour (one tblsp at a time). Stir in chocolate chips.
- Line baking sheet with parchment paper. Divide dough into 6 equal parts. With slightly wet hands, shape into bread rolls, and place on baking sheet.
- Whisk one egg and brush each roll with it (keep remaining egg for second egg wash). Cover baking sheet with lid, dish towel, or bowl (not touching the rolls), and let rolls rise for 2-3 hours. Pick a warm spot (like oven*).
- Preheat oven to 350 °F. Brush the risen rolls again with the egg wash. Bake for about 25 minutes until golden brown.
- Leftovers can be kept in a covered container on the counter for 2 days or in the fridge for a week. Enjoy!