Ingredients

• Dry:
• 175 g fine almond flour
• 25 g ground golden flaxseed
• 24 g coconut flour
• 2 tsp baking powder
• ½ tsp fine salt
• 50 g powdered allulose
• ½ tsp xanthan gum
• Wet:
• 6 large eggs, room temperature
• 3 tbsp olive oil (or 4 tbsp (55 g) unsalted butter, melted and cooled slightly)
• ¼ cup heavy cream
• 2 tbsp unsweetened almond milk
• 1 tsp vanilla extract
• ½ Tsp butter extract (optional)
• For extra brioche richness (optional but recommended):
• 1 additional egg yolk
• 2 tbsp (28 g) softened butter (beaten into the batter at the end)
• Egg wash:
• 1 egg yolk
• 1 tbsp heavy cream or almond milk

Directions

• Prep and line pan
• Preheat oven to 350°F (175°C).
• Line loaf pan with parchment, leaving overhang "handles". Lightly grease sides and parchment.
• If using 4” English muffin rings, line with parchment paper.
• In a bowl, whisk together: almond flour, flaxseed (or psyllium), coconut flour, baking powder, salt, sweetener, xanthan gum. Break up all lumps.
• In a large mixing bowl, add the eggs plus the extra yolk.
• Beat with an immersion blender for 30 sec to 1 min. Until light and foamy.
• To the beaten eggs, slowly mix in melted butter or olive oil, heavy cream, almond milk, and vanilla.
• Mix on low just until combined.
• Combine wet and dry
• Add dry ingredients to wet in two additions on low speed.
• Mix 30-60 seconds until smooth and thick - it should be like a very thick cake batter, not a dough.
• Add the extra 2 tbsp softened butter and beat briefly to incorporate.
• Let the batter sit 3-5 minutes; it will thicken slightly as fibers hydrate.
• Fill pan or muffin rings
• Smooth the top with a wet spatula.
• If you like a brioche-style top, lightly score a shallow line down the center with the spatula.
• Egg wash
• Mix egg yolk and cream/almond milk.
• Gently brush the top of the batter (don't press hard or you'll deflate it).
• Bake
• Bake at 350°F (175°C) for 35-45 minutes Or if using thermometer in center of loaf, until temp hits 200 F
• If using muffin rings bake approx 18 min
• It's done when the top is deep golden, springs back lightly, and a toothpick comes out clean or with just a couple of moist crumbs. Internal temp: about 200°F (93°C).
• Let cool in pan 10-15 minutes.
• Lift out using parchment and transfer to a rack.
• Cool completely (at least 1-2 hours) before slicing.

Photos