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Keto Pan de Muerto Recipe

Breakfast
Desserts
Gluten Free
Sides
Snacks
Vegetarian
★★★★☆
4.9/5
(1623 reviews)
By Zylo Nutritionist Team
Keto Pan de Muerto
Zylo Recipes

Description

Pan de Muerto, or "bread of the dead," is a cherished Mexican sweet bread traditionally baked and enjoyed during the Día de los Muertos (Day of the Dead) celebrations. This version offers a delightful way to partake in the holiday's vibrant spirit, or simply to enjoy a unique and flavorful treat any time of year. The dough, rich with the essence of orange zest, the warmth of vanilla, and the comforting richness of butter, is carefully shaped into individual buns, making them perfect for sharing or savoring on your own.

As the buns bake, their aroma fills the kitchen, a promise of the tender, flavorful bread to come. Once golden brown, each bun is lovingly brushed with melted butter, adding a subtle sheen and an extra layer of richness. A generous dusting of powdered sweetener completes the transformation, creating a snowy blanket that contrasts beautifully with the golden bread beneath.

The first bite reveals a tender, slightly flaky texture, a testament to the careful preparation of the dough. The citrus notes dance on the tongue, balanced by the sweet vanilla and the buttery base. The yeast, though subtle, contributes a depth of flavor and aroma that elevates this bread beyond the ordinary, adding a delicious complexity to this festive treat.

These buns are more than just a dessert; they are an invitation to gather with friends and family, to celebrate life and remember loved ones. Share them as part of your Day of the Dead festivities, or simply as a thoughtful gesture of warmth and connection. Each bite is a reminder of the simple joys of life, the power of community, and the enduring traditions that bring us together.

Preparation Time

Prep Time
1 h 30 min
Cook Time
35 min
Total Time
2 h 5 min

Nutrition Information

Per 1 Bun serving
C
Calories
370 Kcal
C
Carbs
12 g
Fi
Fiber
8 g
Sugar
2 g
P
Protein
9 g
C
Fats
32 g
Saturated Fats 15 g
Unsaturated Fats 14 g
Cholestrol 120 mg
Sodium 250 mg
Potassium 50 mg
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Ingredients

    1.
    Almond milk
    Almond milk
    0.5 cup
    2.
    Cream Heavy Whipping
    Cream Heavy Whipping
    0.5 cup
    3.
    Honey
    Honey
    0.25 tsp
    4.
    Yeast
    Yeast
    2 tbsp
    5.
    Almond flour
    Almond flour
    1 tbsp
    6.
    Almond flour
    Almond flour
    1 tbsp
    7.
    Salt
    Salt
    0.75 tsp
    8.
    Powdered Erythritol (Icing Sugar)
    Powdered Erythritol (Icing Sugar)
    1.5 tbsp
    9.
    Orange Peel Or Zest Raw
    Orange Peel Or Zest Raw
    0.5 tbsp
    10.
    Butter, unsalted
    Butter, unsalted
    6 tbsp
    11.
    Raw egg, yolk
    Raw egg, yolk
    1 large
    12.
    Raw egg
    Raw egg
    1 large
    13.
    Vanilla extract
    Vanilla extract
    0.25 tsp
    14.
    Orange Extract
    Orange Extract
    0.13 tsp
    15.
    Liquid stevia
    Liquid stevia
    20 Drop
    16.
    Almond flour
    Almond flour
    1 tbsp
    17.
    Butter, unsalted
    Butter, unsalted
    6 tbsp
    18.
    Powdered Erythritol (Icing Sugar)
    Powdered Erythritol (Icing Sugar)
    1.5 tbsp

Instructions

    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.
    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.
    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.
    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.
    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.