Low Carb Challah Bread
Discover the art of baking with this Low Carb Challah Bread, a healthier twist on the traditional braided loaf! Made with a blend of almond and coconut flours, this keto-friendly challah is soft, rich, and wonderfully satisfying. Its golden crust is complemented by a sprinkle of sesame seeds, adding the perfect crunch. Featuring wholesome ingredients like xanthan gum for elasticity and a sugar substitute to keep the carbs low, this bread is proofed and braided just like the classic, ensuring an authentic look and texture. Ideal for holiday gatherings, special occasions, or simply as a guilt-free indulgence, this challah is sure to become a staple in your low-carb recipe collection. Whether served plain or with your favorite toppings, this bread is the perfect way to enjoy a timeless tradition while sticking to your dietary goals. Keywords: low carb bread, keto challah, almond flour bread, gluten-free challah, homemade bread recipe.
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Recipe Information
Ingredients
- 2 cups Almond flour
- 0.25 cups Coconut flour
- 1 tablespoon Baking powder
- 0.5 teaspoon Salt
- 1 teaspoon Xanthan gum
- 4 large Eggs
- 1 large Egg yolk
- 0.25 cups Butter, melted
- 0.5 cups Warm water
- 2 teaspoons Active dry yeast
- 2 tablespoons Granulated sugar substitute
- 1 tablespoon Sesame seeds
Instructions
Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
In a small bowl, combine the warm water, yeast, and 1 tablespoon of granulated sugar substitute. Stir and let it sit for about 5-10 minutes until foamy.
In a large mixing bowl, whisk together the almond flour, coconut flour, baking powder, salt, and xanthan gum.
In a separate bowl, beat 3 eggs, then add the melted butter and foam yeast mixture. Mix until well combined.
Slowly add the wet ingredients to the dry ingredients, mixing with a spatula or wooden spoon until a dough forms.
Divide the dough into three equal parts. Roll each part into a rope about 12 inches long.
Connect the three ropes at one end and braid them to form a loaf, tucking the ends underneath.
Transfer the braided loaf to the prepared baking sheet. Lightly brush the top with the reserved egg yolk.
Sprinkle sesame seeds over the top of the loaf for added flavor and texture.
Bake in the preheated oven for 25-30 minutes, or until the top is golden brown and the loaf sounds hollow when tapped on the bottom.
Allow the bread to cool on a wire rack for at least 10 minutes before slicing and serving.
Nutrition Facts
Calories |
2084 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 177.1 g | 227% | |
| Saturated Fat | 49.9 g | 250% | |
| Polyunsaturated Fat | 2.1 g | ||
| Cholesterol | 1057 mg | 352% | |
| Sodium | 2892 mg | 126% | |
| Total Carbohydrate | 81.9 g | 30% | |
| Dietary Fiber | 36.9 g | 132% | |
| Total Sugars | 10.8 g | ||
| Protein | 79.5 g | 159% | |
| Vitamin D | 5.3 mcg | 26% | |
| Calcium | 571 mg | 44% | |
| Iron | 13.2 mg | 73% | |
| Potassium | 656 mg | 14% | |
*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.
