Low Carb Challah Rolls
Indulge in the delightful flavor and texture of Low Carb Challah Rolls—an elegantly braided bread alternative perfect for those pursuing a low-carb lifestyle. Made with nutrient-rich almond flour, coconut flour, and psyllium husk powder, these rolls are soft, airy, and full of wholesome goodness without compromising your dietary goals. Xanthan gum ensures a sturdy yet tender dough, while apple cider vinegar adds a touch of tang to balance the richness of melted butter and eggs. Whether you're hosting a holiday dinner or craving an everyday bread substitute, these golden-brown challah rolls—beautifully braided and topped with optional sesame seeds—are sure to impress. Ready in under an hour, they make a fantastic centerpiece or accompaniment to soups, salads, and more. Don't miss this easy, gluten-free recipe that brings the tradition of challah to your table with a healthy twist!
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Recipe Information
Ingredients
- 2 cups Almond flour
- 1/4 cup Coconut flour
- 2 tablespoons Psyllium husk powder
- 2 teaspoons Baking powder
- 1/2 teaspoon Salt
- 1 teaspoon Xanthan gum
- 4 large Eggs
- 2 teaspoons Apple cider vinegar
- 1/4 cup Warm water
- 1/4 cup Melted butter
- 2 tablespoons Sesame seeds (optional)
Instructions
Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
In a large mixing bowl, whisk together the almond flour, coconut flour, psyllium husk powder, baking powder, salt, and xanthan gum until well combined.
In a separate mixing bowl, lightly beat the eggs. Stir in the apple cider vinegar, warm water, and melted butter until well combined.
Gradually add the wet ingredients to the dry ingredients, mixing with a spatula or wooden spoon until a dough forms. The dough should be moist but firm enough to shape.
Divide the dough into eight equal parts. Roll each part into a strand about 6 inches long.
To form a traditional challah braid, take one dough strand and fold it into a U shape. Place another strand in the middle of the U, forming a cross. Braid the three strands, tucking the ends under.
Repeat the braiding process for the remaining dough portions.
Arrange the braided rolls on the lined baking sheet, leaving some space between each roll.
If desired, lightly brush the tops of the rolls with additional melted butter and sprinkle with sesame seeds.
Bake in the preheated oven for 20-25 minutes until the rolls are golden brown and cooked through.
Remove from the oven and let cool on a wire rack for at least 10 minutes before serving.
Nutrition Facts
Calories |
2137 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 179.1 g | 230% | |
| Saturated Fat | 48.9 g | 244% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 875 mg | 292% | |
| Sodium | 2441 mg | 106% | |
| Total Carbohydrate | 90.3 g | 33% | |
| Dietary Fiber | 52.8 g | 189% | |
| Total Sugars | 10.2 g | ||
| Protein | 75.8 g | 152% | |
| Vitamin D | 4.9 mcg | 25% | |
| Calcium | 759 mg | 58% | |
| Iron | 16.1 mg | 89% | |
| Potassium | 746 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.
