Low Carb Traditional Challah

Indulge in the comforting flavors of a classic challah bread while staying true to your low-carb lifestyle with this "Low Carb Traditional Challah" recipe. Made with a blend of almond and coconut flours, this braided masterpiece is perfectly golden, delightfully tender, and gluten-free. Cream cheese and melted butter add richness and moisture, while a touch of granulated low-carb sweetener balances the savory flavor profile. The recipe allows you to replicate the iconic braided loaf with ease, thanks to its simple dough-handling steps. Garnished with a sprinkle of sesame seeds for an authentic finish, this challah is perfect for festive occasions or as an everyday low-carb bread option. Ready in under an hour, it’s a wholesome, keto-friendly spin on a timeless classic that pairs beautifully with savory spreads or a pat of butter.

Nutriscore Rating: 56/100

Prep Time:20 mins

Cook Time:35 mins

Total Time:55 mins

Servings: 10

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)

Directions

Step 1

Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper or a silicone baking mat.

Step 2

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.

Step 3

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.

Step 4

Add the cream cheese, melted butter, granulated low-carb sweetener, and apple cider vinegar to the eggs. Mix until smooth and fully incorporated.

Step 5

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.

Step 6

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.

Step 7

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.

Step 8

Brush the braided loaf with the reserved beaten egg wash. Sprinkle sesame seeds on top if desired.

Step 9

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.

Step 10

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

Serving size	(795.2g)

Amount per serving	% Daily Value*
Calories	2867.7

Total Fat 247.1g	0%
Saturated Fat 75.4g	0%
Polyunsaturated Fat 1.7g
Cholesterol 1354.5mg	0%
Sodium 3982.2mg	0%
Total Carbohydrate 100.6g	0%
Dietary Fiber 43.0g	0%
Total Sugars 16.7g
Protein 105.8g	0%

Vitamin D 246IU	0%
Calcium 987.0mg	0%
Iron 18.2mg	0%
Potassium 855.3mg	0%

*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.

Source of Calories

Fat: 72.9%

Protein: 13.9%

Carbs: 13.2%