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prep time
1 h 30 min
cook time
35 min
ready time
2 h 5 min
Keto Pan de Muerto
Pan de Muerto translates to “bread of death”! This Mexican sweet bread dessert is a lot more delicious than the name leads on. It’s named the way it is because the bread is made during Dias de los Muertos or “day of the dead”. In other words, this is the perfect Keto Day of the Dead recipe to make around Halloween! A sweet Keto dough is flavored with orange, vanilla, and butter. For perfectly portioned sizes, the dough is rolled into little buns and baked in the oven. Each bun is topped with melted butter and Keto powdered sugar. The Mexican dessert is tender and flaky with a lot of sweet citrus flavors. It’s perfect for sharing with friends or little ones!
Other Day Of The Dead Celebrations
Although the Day of the Dead may sound eerie and spooky, it’s actually a time for celebrating life and positive energy. If you want to celebrate equality between worlds, sharing traditional recipes is a great way to do it. Other Keto Day of the Dead recipes you can find on Carb Manager include Oaxacan Lemonade and Sugar Skull Sugar Cookies. How would you celebrate any other day but with parties, food, and drinks? Dias de los Muertos is no different!
Why Is There Yeast In The Bread?
Yeast is usually used in bread that contains gluten, which this bread does not. Without gluten development, don’t expect your dough to rise much. However, the yeast still plays an important part in the flavor, aroma, and texture of the bread. It may not look like it, but yeast is alive. As it grows and develops, it will add a delicious taste and smell to the bread.
Net Carbs
1 g
Fiber
0.8 g
Total Carbs
4 g
Protein
2.4 g
Fats
17.1 g
167 cals
#1 Low Carb & Keto Diet App Since 2010
Track macros, calories, and access top Keto recipes.
Ingredients
Almond milk
0.5 cup
Cream Heavy Whipping
0.5 cup
Honey
0.25 tsp
Yeast
2 tbsp
Almond flour
1 tbsp
Almond flour
1 tbsp
Salt
0.75 tsp
Powdered Erythritol (Icing Sugar)
1.5 tbsp
Orange Peel Or Zest Raw
0.5 tbsp
Butter, unsalted
6 tbsp
Raw egg, yolk
1 large
Raw egg
1 large
Vanilla extract
0.25 tsp
Orange Extract
0.13 tsp
Liquid stevia
20 Drop
Almond flour
1 tbsp
Butter, unsalted
6 tbsp
Powdered Erythritol (Icing Sugar)
1.5 tbsp
Recipe Steps
steps 5
2 h 5 min
Step 1
In a small mixing bowl, combine almond milk, heavy cream, honey, and stir the ingredients together until the honey is broken up. Sprinkle yeast and the smaller amount of almond flour over the liquid, and briefly stir them in. Leave this mixture aside at room temperature for 5-10 minutes. You should see some small bubbles rise in the liquid and smell the aroma of the yeast.Step 2
Next, combine the second amount of almond flour with salt, swerve, and orange zest in a stand mixer. Use a dough hook attachment to mix the ingredients. Cut cold butter into cubes and add them to the mixer. Mix with the dough hook on a medium speed until the butter breaks up into small, flaky pieces (this may take around 5 minutes). Mix the egg yolk and whole egg, vanilla and orange extracts, and liquid stevia into the dough until it comes together.Step 3
Pour the almond milk mixture from Step 1 into the stand mixer, followed by the final amount of almond flour. Continue mixing the dough with the dough hook at a slow speed until a sticky dough comes together. Again, this may take more than a few minutes. If you can, use your hand to knead the dough together in the final mixing stage until you have a consistent-looking dough. Select a clean, large mixing bowl and add a thin layer of pan spray. Transfer the dough to the bowl, and add another thin layer of pan spray over the top of the dough.Step 4
Cover the bowl with plastic wrap, and leave it somewhere warm and dry for 60 minutes. Although the dough will not grow much in size, the yeast will be active and continue to develop. After fermentation, turn on an oven to preheat to 350 degrees and line a baking sheet with parchment paper. Portion the dough into 4-tablespoon portions and roll the portions into balls before placing them on the sheet tray.Step 5
Use a paring knife or a pair of kitchen scissors to cut an X-shape into the top of each bun. Bake the buns for approximately 25 minutes. Just before the end of the cooking time, melt the butter in a small dish. Remove the buns from the oven and spread the melted butter over each one, then return the tray to the oven. Bake for another 5-10 minutes until the buns are beautifully golden all over. Sprinkle a pinch of powdered erythritol over each bun while they’re still warm before serving.
