Raised in a Jewish home, Challah bread was always a staple at every Friday night Sabbath dinner and holiday party. Challah is a fluffy and delicious braided bread that can be made either savory or sweet. No matter the recipe, one thing always remains true, it is very tasty!
When I started my Keto journey, I searched for many recipes to make the Keto diet more interesting, but for some reason I never thought there would be a keto recipe for Challah. Recently I found a great recipe and with a few of my own modifications, I present it here to you! Let me know how you like it!
I have been making this recipe on a weekly basis and enjoying it with my family. Although they are not following a Ketogenic diet, they appreciate the fact that it is a healthy version of our favorite bread – the challah!
What makes this bread “keto” is the low carb content of the flours along with the high fiber content of the psyllium husk. This recipe is gluten-free and dairy-free, but not vegan since egg whites are used. I usually try to use organic ingredients but that is completely optional.
I should also mention that this is not the traditional braided challah shape, but over the years I have learned that challah can be made in a variety of shapes. You can also use this recipe to make bread rolls or even a regularly shaped loaf of bread. For those of you familiar with what challah bread tastes like, you will see that this definitely has a different taste and consistency, but the health benefits of a keto bread make this an undeniable alternative.
I hope you enjoy this recipe as much as I do!
INGREDIENTS
- 1 Cup Almond Flour
- 1/4 Cup Coconut Flour
- 5 Tbl Psyllium Husk Powder
- 3 Egg Whites
- 2 Tbl Apple Cider Vinegar
- 2 Tsp Baking Powder
- 1 Tsp Salt
- 1 Cup Warm Water
- Seeds (sesame, caraway, etc)
DIRECTIONS:
- Preheat oven to 350 degrees Fahrenheit.
- Whisk the egg whites until they form soft peaks (about 2 minutes whisking). The stiff egg whites are what give the bread that fluffy and hearty look. I recommend an electric mixer but if you don’t have one available (as in my case at the time of baking this challah) you can always use a hand whisk, although I will warn you – it will take some effort and more than 2 minutes of whisking!
- Then mix in apple cider vinegar.
- Combine almond flour, coconut flour, psyllium husk powder, baking powder and salt in a separate bowl and then add to egg white mixture, folding in gently. You can also add the seeds into the dough if desired (as much or as little as you want!).
- Make sure not to over mix while gently adding in the warm water to form the dough.
- Separate into 5 balls and arrange on a greased baking sheet or foil tray as shown in the photos below. The balls will expand as they bake to form one solid flower challah shape. The best way to grease a baking sheet is with an olive oil spray. I also like to spray some of it on my hands before I start forming the balls as it prevents them from sticking to the hands.
- Top with your desired seeds (sesame, caraway, etc).
- Bake on 350 degrees Fahrenheit for 50 to 60 minutes.
- A good way to check if it’s ready is to tap on the bottom of the bread and listen for a hollow sound.
- Allow it to cool for a few minutes and then start eating! Feel free to add butter for some extra deliciousness!
ENJOY!
Here are photographs for those who are more visual learners:
All the ingredients lined up
The DRY ingredients
The WET ingredients
Whisking the egg whites (by hand) – electric mixer or stand mixer highly recommended!
Mix in the apple cider vinegar
Prepare the dry ingredients
Fold the dry ingredients into the egg mixture
Add the warm water
Prepare a greased baking sheet and form the challah as shown (see detailed instructions above)
Voilà!
