Ingredients
Servings
4
Almond flour
1 cup / 115g
Coconut flour
4 tbsp
Baking powder
2 tsp
Monk fruit
1/2 cup (100g)
Pinch of salt
1
Eggs
2
Unsalted butter – at room temperature
2 tbsp
Cream cheese
2 tbsps
Orange zest
1
Nutrition
5g
(12%)
Net carbs
14g
(34%)
Protein
22g
(54%)
Fat
Fiber
0g
Total carbs
5g
Recipe by
Paola Cornu, RDN
,
nutritional
review by
Ariadna Rodríguez, RDN
Test Kitchen
Nutrition
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Instructions

1
Preheat oven to 325ºF / 160ºC.
2
Strain the flours into a bowl to avoid lumps.
3
Once ready, add baking powder, monk fruit, orange zest and salt. Mix until just combined.
4
In another bowl, cream the cheese and butter, then add the eggs. Stir until integrated.
5
Add the dry ingredients to the wet ingredients. Stir until all the ingredients are integrated; the mixture should be thick and sticky.
6
With moistened hands, make a ball with the dough. Place the dough on a baking sheet lined with parchment paper.
7
Punch the dough down. and shape it into a large round loaf with a round knob on top. With the remaining dough, form the bones, and place them in a cross at the center of the large ball.
8
Bake for 25-30 minutes.
9
10

Description

It is a sweetened soft bread shaped like a bun, often decorated with bone-shaped phalange pieces.

Pan de muerto is eaten on Día de Muertos, at the gravesite or alternatively, at a tribute called an ofrenda. In some regions, it is eaten for months before the official celebration.

As part of the celebration, loved ones eat pan de muerto as well as the relative’s favourite foods. The bones are represented in a circle to portray the circle of life.

The bread is topped with sugar and it can be found in Mexican grocery stores/bakeries in the U.S and other countries.

Original Pan de Muerto Recipe

The classic recipe for pan de muerto is a simple sweet bread recipe, often with the addition of anise seeds, and other times flavored with orange flower water or orange zest (other variations are made depending on the region or the baker). The one baking the bread will usually wear decorated wristbands, a tradition which was originally practiced to protect from burns on the stove or oven.

Bread of the dead usually has skulls or crossbones engraved on it. It is believed the spirits do not eat, but absorb its essence, along with water at their ofrenda, after their long journey back to Earth.

NOTE: To make 6 breads (servings) double all the ingredients.