• 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.
• Now, take another mixing bowl slightly smaller than that. Prepare the wet ingredients in it.
• Crack the eggs into the bowl. Add vanilla extract, almond milk, and melted salted butter. Mix well for a minute.
• In the third step, bring together dry and wet mixtures.
• 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.
• If the mixture is wet enough, start kneading using your hands. Knead for 1-2 minutes.
• Collect the dough on one side of the bowl and let it rest for 15 minutes.

Now, it’s time to fill the Spanish bread. Here are two keto-friendly filling recipes:

• 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.
• Chocolate Filling: Break the dark chocolate into a bowl. Add almond milk and melt it in the microwave. Mix well and set aside.
• Divide the dough into 14 equal parts. Shape them into circles.
• Flatten each circle, cover it with cling film, and roll it out with a rolling pin.
• Spread the cheese or chocolate filling on it and roll it up.
• Gently close the ends of the dough to prevent filling spillage during baking. Repeat for all dough portions.
• Dip the rolled dough into almond flour and place it on a baking tray with parchment paper.
• Bake in the preheated oven at 180 degrees for 25 minutes. Voila!