Keto Japanese Milk Bread

#1 Low Carb & Keto Diet App Since 2010

Track macros, calories, and access top Keto recipes.

Download on the App Store
Get in on Google Play
  • prep time

    prep time

    2 h 0 min

  • cook time

    cook time

    30 min

  • ready time

    ready time

    2 h 30 min

Keto Japanese Milk Bread

This Hokkaido milk bread is a must-try Keto Japanese recipe. It is soft, pillowy, and melts in your mouth instantly. This recipe makes for incredible sandwich bread or dinner rolls. Even though this Japanese bread isn’t the quickest to prepare, the steps are easy and straightforward, and it is definitely worth the time.

What’s special about Japanese milk bread?

Japanese milk bread is famous for its soft and fluffy texture and slightly sweet flavor. This Keto Japanese milk bread is dense with no leavening holes or sourdough tang and is low in carbs. Using heavy cream, cream cheese, and mozzarella cheese, this bread has the unique milk flavor without using any.

How to make a fluffy Low Carb bread loaf?

To make the dough, we have used a fathead dough as a base but have lightened it with psyllium husk and yeast. The result is a risen, rich, and pillowy bread. We don’t recommend omitting the psyllium husk or the yeast because that will yield a dense and unappetizing bun. There are some key points to baking a successful Keto bun. Firstly, to bloom the yeast, you must use lukewarm heavy cream, which is around body temperature. If you use it hot, you will kill the yeast, and if you use it cold, the yeast won’t prove. Secondly, you must bake the bread in a loaf pan that is large enough to contain the dough and help it rise upward, but not too large that it spreads too much. If you use a large loaf pan, then the bread will expand horizontally rather than vertically.

Should you be worried about the sugar in the dough?

While it is a no-no to add sugar to any Keto recipe, this recipe is an exception. The yeast will feed on the sugar and produce carbon dioxide, aka the bubbles that cause bread and baked goods to rise. So basically, the yeast will activate by consuming the sugar, leaving you none.

  • Net Carbs

    1.9 g

  • Fiber

    2.3 g

  • Total Carbs

    5.8 g

  • Protein

    5.9 g

  • Fats

    13 g

149 cals

Keto Japanese Milk Bread

#1 Low Carb & Keto Diet App Since 2010

Track macros, calories, and access top Keto recipes.

Download on the App Store
Get in on Google Play

Ingredients

  • Active Dried Yeast / Quick Yeast

    Active Dried Yeast / Quick Yeast

    1 tsp

  • Heavy Whipping Cream

    Heavy Whipping Cream

    0.33 cup

  • sugar

    sugar

    1 tsp

  • Almond flour

    Almond flour

    1.33 cup

  • Coconut flour

    Coconut flour

    2 tbsp

  • Psyllium Husks (Ground / Powder)

    Psyllium Husks (Ground / Powder)

    2 tbsp

  • Powdered Erythritol (Icing Sugar)

    Powdered Erythritol (Icing Sugar)

    2 tbsp

  • Baking powder

    Baking powder

    1.5 tsp

  • Salt

    Salt

    0.5 tsp

  • Raw egg

    Raw egg

    1 medium

  • Raw egg, white

    Raw egg, white

    1 medium

  • Mozzarella cheese, whole milk

    Mozzarella cheese, whole milk

    1 cup, grated

  • Cream cheese

    Cream cheese

    2 tbsp

  • Raw egg, yolk

    Raw egg, yolk

    1 medium

Recipe Steps

steps 9

2 h 30 min

  • Step 1

    Place the heavy cream in a bowl and microwave for 20-30 seconds until lukewarm. To bloom the yeast, add the yeast and sugar to a bowl. Pour in the heavy cream, whisk, then place the bowl in a warm place for 10-15 minutes. The yeast is ready when there is foam or bubbles on top.
    Step 1
  • Step 2

    Add the almond flour, psyllium husk, erythritol, salt, and baking powder to your food processor. Add the egg and egg white. When the yeast has done proving, add it to the food processor with the rest of the ingredients. Pulse for 10-20 seconds until combined.
    Step 2
  • Step 3

    In another bowl, combine the mozzarella cheese and cream cheese. Heat in the microwave until the cheese is melted. Stir until smooth.
    Step 3
  • Step 4

    Add the melted cheese to the food processor along with the dough. Process until a uniform dough forms. Scrape the sides and process again.
    Step 4
  • Step 5

    Transfer the dough to an oiled bowl and smooth the top with a spatula. Cover the bowl with plastic wrap. Let it prove in a warm place for 1 hour.
    Step 5
  • Step 6

    Preheat your oven to 325 Fahrenheit, and line an 8”x4” (20cm x 10cm) loaf pan with parchment paper. Oil your hands and separate the dough into 4 pieces. Roll out each piece into a rectangle then roll it into a log.
    Step 6
  • Step 7

    Repeat with the remaining dough. Place them into the pan seam side down. Don’t leave spaces between the dough logs.
    Step 7
  • Step 8

    Let prove for another 45 minutes, then gently brush their surfaces with the egg yolk. Bake for 25-30 minutes until they have doubled in size. The loaf should be ready when it's golden, and an inserted toothpick comes out clean.
    Step 8
  • Step 9

    Set them aside to cool before handling. Slice into 12 slices or store as a whole loaf. Enjoy.
    Step 9

Comments 7

  • KetoPotato90

    KetoPotato90 2 years ago

    Haven't tried it but looks tasty. I'm very confused about the sugar though...not very keto 🥺☹️

    • AshleyDas

      AshleyDas 2 years ago

      The yeast needs something to eat to bloom, so basically you are not eating sugar, the yeast is :) it wont count as carbs.. kinda funny, but true

  • IncredibleKetone246887

    IncredibleKetone246887 2 years ago

    It's wonderful. I've followed this recipe twice. I weight the ingredients instead of using measuring cups and spoons. I think there's a mistake with the amount of Psyllium Husks. The recipe calls for 2 Tablespoons (0.2oz, 5.7g). I've used 6g of it and the loaf comes out quite nicely. 6 grams of psyllium husk powder is about 2 teaspoons, not tablespoons.

    • Grayie10

      Grayie10 2 years ago

      Hello did you find out how much husk to use? It as coconut flour but not in the method just on ingredients??

  • RebelRose1957

    RebelRose1957 2 years ago

    Haven't tried yet, but can I ask, does this bread toast well?

    • IncredibleKetone246887

      IncredibleKetone246887 2 years ago

      Magnificently! I'm making a second batch today!

    • Galltwo

      Galltwo 2 years ago

      Yes, toasts great.