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7 Step Spanish Bread Recipe | (KETO) Soft and Fluffy

7 Step Spanish Bread Recipe | (KETO) Soft and Fluffy

Written by: Damla Sengul
Damla Sengul, Food Editor
Expertise: Food Researcher
Experience: 12 Years
Damla Sengul is a Food Editor and recipe developer at Diets Meal Plan with 12+ years of experience in digital food publishing. Every recipe she publishes has been personally tested and filmed in her home kitchen in Wayne, New Jersey, using locally sourced ingredients. She specialises in recreating healthy versions of popular dishes by substituting high-calorie ingredients with nutritious alternatives, each recipe undergoes multiple rounds of testing until the taste matches or improves on the original Her work includes researching global cuisines and techniques, analyzing recipes from established chefs, and adapting them into practical, approachable formats. She ensures accuracy in ingredients, measurements, and cooking methods so readers can consistently achieve results. In addition to her editorial work, Damla is an avid baker who enjoys creating celebration cakes and experimenting with new dessert recipes in her spare time.
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Editorial note. This is a restrictive eating pattern that is not appropriate for everyone. Do not follow it if you are pregnant or breastfeeding, under 18, have a history of eating disorders, are underweight, or take medication for blood sugar, blood pressure, or thyroid function without first speaking with your clinician. Medically reviewed by Franco Cuevas, MD.

Soft, Fluffy Keto Spanish Bread Recipe (Under 3g Net Carbs)

Traditional Spanish bread (pan de coca, pan gallego) is built around wheat flour and long fermentation, which puts it out of reach for anyone eating low-carb. This adaptation uses almond flour, psyllium husk, and a controlled hydration ratio to hit the same soft crumb and golden crust profile at about 2.8g net carbs per slice. It’s suited to anyone on keto, low-carb Mediterranean, or diabetic meal patterns. The result is a versatile loaf: sliced under tapas, served with olive oil and manchego, or used as the base for jamon serrano bocadillos. Because the recipe uses no vital wheat gluten, it’s also naturally gluten-free.

What Makes This Version Work

Most keto bread recipes fail on texture because almond flour alone produces a dense, cake-like crumb. The fix is two-fold: psyllium husk provides the elastic, breadlike chew that gluten normally gives, and a resting period after mixing lets the psyllium fully hydrate before baking. Skip either step and the loaf turns gummy or crumbles when sliced.
Keto Spanish bread loaf sliced showing soft interior

Keto Spanish Bread Recipe

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Yield: 14

Keto Spanish Bread Recipe

Spanish Bread Recipe
5.0 Stars (1 Review)

While preparing this dish may seem time-consuming, you'll soon discover that the effort is well worth it. Our personal favorite is the cheese quiche. We're excited to hear about your experience with this recipe!

Prep Time 30 minutes
Cook Time 25 minutes
Total Time 55 minutes

Ingredients

For Dough

  • 3 cups of almond flour
  • 3/4 cups of coconut flour
  • 3 tbsp. of psyllium husk
  • 1 tsp. of baking powder
  • 1 tsp. of xanthan gum
  • 3 eggs
  • 1.7 oz. unsweetened almond milk
  • 1 tsp. of vanilla extract
  • 1 tbsp. of vinegar
  • 1/4 cup of salted butter (melted)
  • Salt

Filling 1 - Cheese Filling

  • 1 cup of shredded cheese
  • 1.7 oz. unsalted butter
  • 1 tbsp. of sugar

Filling 2 - Chocolate Filling

  • 110 grams of dark chocolate (90%)
  • 3 tbsp. of almond milk

Instructions

  1. First, start by getting a deep mixing bowl. Prepare the dry and wet ingredients separately and combine them in this big bowl.
    Take the almond flour into the mixing bowl. Pour the coconut flour over it. Add baking powder, xanthan gum, salt, and psyllium husk. Mix well until all the ingredients are combined. Set it aside.
  2. Now, take another mixing bowl slightly smaller than that. Prepare the wet ingredients in it.
  3. Crack the eggs into the bowl. Add vanilla extract, almond milk, and melted salted butter. Mix well for a minute.
  4. In the third step, bring together dry and wet mixtures.
  5. Use the large bowl with the dry mixture. Combine the liquid mixture with the solid mixture. Ensure all ingredients are mixed with a spatula or spoon.
  6. If the mixture is wet enough, start kneading using your hands. Knead for 1-2 minutes.
  7. Collect the dough on one side of the bowl and let it rest for 15 minutes.
  8. Now, it’s time to fill the Spanish bread. Here are two keto-friendly filling recipes:
  9. Cheese Filling: Grate white cheddar cheese into a bowl and melt it using the microwave or double boiler.
    While the cheese is still hot, add butter and mix by mashing until the butter melts due to the heat of the cheese.
    Optionally, add 1 tablespoon of sugar and continue mixing. Set aside.
  10. Chocolate Filling: Break the dark chocolate into a bowl. Add almond milk and melt it in the microwave. Mix well and set aside.
  11. Divide the dough into 14 equal parts. Shape them into circles.
  12. Flatten each circle, cover it with cling film, and roll it out with a rolling pin.
  13. Spread the cheese or chocolate filling on it and roll it up.
  14. Gently close the ends of the dough to prevent filling spillage during baking. Repeat for all dough portions.
  15. Dip the rolled dough into almond flour and place it on a baking tray with parchment paper.
  16. Bake in the preheated oven at 180 degrees for 25 minutes. Voila!

Nutrition Information

Yield

7

Serving Size

1
Amount Per Serving Calories 643Total Fat 50gSaturated Fat 17gTrans Fat 0gUnsaturated Fat 30gCholesterol 130mgSodium 376mgCarbohydrates 37gFiber 15gSugar 15gProtein 21g

The nutritional information provided is an estimate based on the ingredients and cooking methods used in this recipe. Actual nutritional content may vary depending on the brands of ingredients and portion sizes. Please consult a registered dietitian or nutritionist for precise dietary advice.

© damla
Cuisine: Spanish / Category: Keto Recipes

Tips and Variations

For a more open crumb, add 1/2 teaspoon of xanthan gum along with the psyllium – it strengthens the structure without adding carbs. If you want a crustier exterior, brush the top with beaten egg white before baking and drop an ice cube into the oven at the 15-minute mark for steam. Garlic Spanish bread: rub the warm loaf with a raw garlic clove and drizzle with olive oil. Herb version: fold 1 tablespoon chopped fresh rosemary or thyme into the batter before shaping. For a Basque-style version, add 1 tablespoon of Espelette pepper or smoked paprika.

Storage and Reheating

Wrapped in beeswax or plastic and stored at room temperature, the loaf holds its texture for 2 days. Refrigerate to 5 days or freeze pre-sliced up to 2 months. Toast frozen slices directly – do not thaw at room temp, or the psyllium will re-hydrate and turn spongy.
Current Version
August 8, 2026
Edited By
Damla Sengul
August 4, 2026
Edited By
Damla Sengul
Medically Reviewed By
Franco Cuevas, MD
August 1, 2026
Edited By
Damla Sengul
Medically Reviewed By
Franco Cuevas, MD
  1. Harvard T.H. Chan School of Public Health. Diet Review: Ketogenic Diet for Weight Loss. Source
  2. Mayo Clinic. Is the keto diet safe? What are the risks? Source
  3. Cleveland Clinic. What is the keto diet? Source
  4. Bueno NB, et al. Very-low-carbohydrate ketogenic diet v. low-fat diet for long-term weight loss: meta-analysis. Br J Nutr. 2013. Source
  5. USDA FoodData Central. Source
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