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Snack

Keto Spanish Bread

This is by far the BEST Filipino bread I’ve ketofied.

Wet hands are the key to handle a sticky dough.
Form a ball of dough into your hands and flatten it then put a small amount of the filling then roll it up and coat it with the almond flour.

Once it’s done, it should look like this.

 

Keto Spanish Bread

Prep Time: 20 minutes

Cook Time: 10 minutes

Total Time: 30 minutes

Category: Bread

Cuisine: Filipino

Servings: 14 pieces

Keto Spanish Bread

Ingredients

  • BREAD INGREDIENTS
  • 1 cup Almond Flour
  • 1 cup Lupina Lupin Flour (if you don't have this flour, replace with Almond flour)
  • 1 tsp Organic Inulin Powder
  • 1 TBSP dry active yeast
  • 3 egg yolk
  • 1 tsp Baking Powder
  • 2 TBSP melted butter
  • 2 tablespoon Sweetener
  • 1/2 tsp Xanthan Gum
  • 1 cup Unsweetened Almond Breeze Almondmilk
  • 1 TBSP Kate Naturals Organic Psyllium Husk Powder
  • 1 tsp Nutritional Yeast Seasoning (optional)
  • FILLING INGREDIENTS
  • 2 oz cream cheese
  • 1 TBSP butter
  • 2 TBSP sweetener

Instructions

  • Heat the oven for 400F
  • Microwave the Almond milk for 45 seconds or until warm.
  • Mix the inulin powder and 1 TBSP dry active yeast into the warm milk. Let it sit for about 10 minutes to activate.
  • In the microwaveable bowl, add the filling ingredients cream cheese, butter, and sweetener. Microwave for 45 seconds and mix it well. Set it aside.
  • In the mixing bowl or food processor, mix Lupin flour, 1 cup almond flour, psyllium husk, xanthan gum, baking powder, nutritional yeast, and sweetener. Mix well.
  • Add in milk with the activated yeast, egg yolk, and melted butter. Mix well. It will be sticky.
  • Wet hands are the key to handle a sticky dough. Form a ball of dough into your hands and flatten it then put a small amount of the filling then roll it up and coat it with the almond flour.
  • Put it in the baking lined with parchment paper as shown in my picture above.
  • Turn off the oven that you preheated 400F. Put the bread uncovered in the oven for 5 minutes and let it rise.
  • Leave it in the oven and turn the oven on for 400F and cook the bread for 10 minutes or more if you like it browner.

Nutrition Facts

Keto Spanish Bread

Serves 1 piece

Amount Per Serving
Calories 158
% Daily Value*
Total Fat 12g 18.5%
Saturated Fat 0
Trans Fat
Cholesterol 0
Sodium 0
Total Carbohydrate 1g 0.3%
Dietary Fiber 6g 24%
Sugars
Protein 8g
Vitamin A Vitamin C
Calcium Iron

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

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2 Comments

  • Debbie Barlan

    Hi Cristina,

    I tried to make this last week but I ran into a few issues with the Instructions that I wanted to ask if you can clarify please.

    #3 when you say mix the yeast with the warm milk, is that regular yeast or nutritional yeast? And how much yeast?

    #5 how much nutritional yeast to mix? Is it the full 1 tsp?

    #6 says add melted butter, how much melted butter? It was not listed in the ingredients for the bread

    how much psyllium husk to use? is it 1tbsp?

    Thank you so much in advance!

    • Cristina

      Hi Debbie!

      Thank you for trying my recipe!

      First I would like to apologize for the missing ingredients. I added it. Thank you for asking.

      #3 It’s the regular dry active yeast that use to rise the bread.
      #5 Nutritional yeast is different than dry active yeast.
      We add 1 TBSP of dry active yeast with inulin powder to warm milk.
      #6 It’s 2 TBSP melted butter.
      It’s 1 TBSP Hysk powder.

      Let me know how it turns out!