Low Carb Traditional Challah
Experience the perfect balance of tradition and a keto-friendly lifestyle with this Low Carb Traditional Challah recipe. Made with a blend of almond flour and coconut flour, this beautifully braided bread retains the rich, slightly sweet flavor of classic challah while keeping carbs to a minimum. Key ingredients like xanthan gum and cream cheese provide structure and a tender crumb, while a touch of granulated low-carb sweetener adds subtle sweetness without the sugar. With a golden egg wash finish and optional sesame seed garnish, this challah is as stunning as it is satisfying. Perfect for special occasions, Shabbat dinners, or everyday low-carb meals, this recipe is easy to follow and yields a loaf that’s both delicious and nutritious. Enjoy this gluten-free, keto-friendly delight straight from the oven or toasted with your favorite toppings!
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Recipe Information
Ingredients
- 2.5 cups Almond flour
- 0.25 cups Coconut flour
- 1 tablespoon Baking powder
- 1.5 teaspoons Xanthan gum
- 0.75 teaspoons Salt
- 6 large Eggs
- 4 ounces Cream cheese
- 4 tablespoons Unsalted butter (melted)
- 2 tablespoons Granulated low-carb sweetener (like erythritol or monk fruit)
- 1 teaspoon Apple cider vinegar
- 2 tablespoons Sesame seeds (optional, for garnish)
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 the almond flour, coconut flour, baking powder, xanthan gum, and salt. Whisk together until well combined and free of lumps.
In a separate medium-sized bowl, beat the eggs until frothy. Reserve one tablespoon of the beaten eggs in a small bowl to use as an egg wash later.
Add the cream cheese, melted butter, granulated low-carb sweetener, and apple cider vinegar to the eggs. Mix until smooth and fully incorporated.
Slowly add the wet ingredients to the dry ingredients, mixing thoroughly with a spatula or your hands until a dough forms. Let the dough rest for 5 minutes to allow the flours to absorb the moisture completely.
Divide the dough into 3 or 4 equal portions (depending on how many strands you want to braid). Roll each portion into a long rope about 12 inches in length. If the dough is too sticky, lightly grease your hands with oil or butter.
Place the ropes parallel to each other on the prepared baking sheet and pinch the ends together at the top. Begin braiding, crossing the left strand over the middle, then the right strand over the new middle. Repeat until the ropes are fully braided, pinching the ends together to seal.
Brush the braided loaf with the reserved beaten egg wash. Sprinkle sesame seeds on top if desired.
Bake the challah in the preheated oven for 30-35 minutes, or until golden brown and firm to the touch. Check for doneness by inserting a toothpick into the center—it should come out clean.
Allow the challah to cool completely on a wire rack before slicing. Serve as-is or lightly toasted. Store leftovers in an airtight container in the refrigerator for up to 5 days.
Nutrition Facts
Calories |
2868 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 247.1 g | 317% | |
| Saturated Fat | 75.4 g | 377% | |
| Polyunsaturated Fat | 1.7 g | ||
| Cholesterol | 1354 mg | 451% | |
| Sodium | 3982 mg | 173% | |
| Total Carbohydrate | 100.6 g | 37% | |
| Dietary Fiber | 43.0 g | 154% | |
| Total Sugars | 16.7 g | ||
| Protein | 105.8 g | 212% | |
| Vitamin D | 6.2 mcg | 31% | |
| Calcium | 987 mg | 76% | |
| Iron | 18.2 mg | 101% | |
| Potassium | 855 mg | 18% | |
*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.
