Keto Traditional Challah
Experience the warm, comforting tradition of challah with a keto twist in this delightful recipe for Keto Traditional Challah. Crafted with a perfect blend of almond and coconut flour, this low-carb bread boasts a soft, tender texture and rich flavor that's ideal for ketogenic and gluten-free diets. Bound together with six large eggs, melted butter, and creamy cream cheese, the dough forms easily into a classic braided loaf, offering an impressive aesthetic without compromising simplicity. A touch of apple cider vinegar adds depth, while a sprinkle of sesame or poppy seeds can lend a crisp, traditional finish. Ready in just under an hour, this golden challah is perfect for sharing during holidays, Shabbat, or any time you crave a wholesome yet guilt-free bread. Keto baking made elegant!
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Recipe Information
Ingredients
- 2.5 cups Almond flour
- 0.25 cup Coconut flour
- 2 teaspoons Baking powder
- 1 teaspoon Xanthan gum
- 0.5 teaspoon Salt
- 6 pieces Large eggs
- 4 tablespoons Unsalted butter (melted)
- 4 tablespoons Cream cheese (softened)
- 2 tablespoons Granular erythritol (or preferred keto sweetener)
- 1 teaspoon Apple cider vinegar
- 2 tablespoons Sesame seeds or poppy seeds (optional for topping)
Instructions
Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper or a silicone baking mat.
In a large mixing bowl, combine almond flour, coconut flour, baking powder, xanthan gum, and salt. Mix thoroughly to avoid lumps.
In a separate medium bowl, whisk together the eggs, melted butter, softened cream cheese, erythritol, and apple cider vinegar until smooth and well incorporated.
Gradually add the wet ingredients to the dry ingredients, mixing with a silicone spatula or wooden spoon until a dough forms. The dough should be slightly sticky but pliable.
Divide the dough into three equal portions. Roll each portion into long ropes, approximately 12 inches in length.
Place the three ropes side by side on the prepared baking sheet and pinch the ends together at the top to secure. Braid the ropes tightly, pinching the ends at the opposite side to complete the braid.
If using, sprinkle sesame seeds or poppy seeds over the challah braid for a traditional topping.
Bake in the preheated oven for 30 to 35 minutes, or until the challah turns golden brown and is firm to the touch.
Allow the challah to cool completely on a wire rack before slicing. Serve and enjoy your keto-friendly challah!
Nutrition Facts
Calories |
2622 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 226.9 g | 291% | |
| Saturated Fat | 63.9 g | 320% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 1304 mg | 435% | |
| Sodium | 2754 mg | 120% | |
| Total Carbohydrate | 113.0 g | 41% | |
| Dietary Fiber | 41.3 g | 148% | |
| Total Sugars | 13.3 g | ||
| Protein | 99.7 g | 199% | |
| Vitamin D | 6.0 mcg | 30% | |
| Calcium | 876 mg | 67% | |
| Iron | 18.1 mg | 101% | |
| Potassium | 736 mg | 16% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
