Keto Challah Bread Recipe

AuthorC.A. GreysonCategoryDifficultyIntermediate

Yields12 Servings
Prep Time1 hr 10 minsCook Time40 minsTotal Time1 hr 50 mins

 3 ½ cups Fine Almond Flour
 1 tsp Psyllium Husk
 ½ cup Sugar Substitute Of Your Choice. I Use Monkfruit. If You Like Yours a Little Sweeter, You Can Use Pyure or Truvia
 1 tsp Salt
 ½ tsp Xanthan Gum
 1 tbsp Active Dry Yeast
 1 tbsp Honey (or sugar) No Subbing This, It Doesn't Affect Your Net Carbs, It Is For The Yeast To Bloom
 1 cup Warm Water - Do Not Exceed 108°)
 4 Large Eggs At Room Temperature - It Is Very Important That You Make Sure They Are Room Temperature, It Will Vastly Change The Texture Of Your Bread
 1 Egg For Egg Wash
 ¼ cup Canola, Vegetable, or Coconut Oil - Whichever You Prefer

1

This recipe is enough to make two smaller loaves, or one large loaf. Remember you will need to adjust your baking time if you are piling more dough together!

2

If you have a proof setting on your oven, go ahead and turn it on now.

3

Sift together the almond flour, psyllium husk, xanthan gum, alternative sweetener, and salt. Set mixture aside.

4

Dissolve the sugar (or honey) into the warm water and then add the active dry yeast. Give it a stir and then set it aside in a warm area. Set timer for 8 to 10 minutes. (Until it is foamy and frothy)

5

After your yeast mixture is ready, in your stand mixer (or you can use a hand mixer) mix together 4 of your eggs and oil. Pour in your yeast mixture.

6

Now slowly add the mixture of dry ingredients. About a cup at a time, making sure that you take little pauses so it has a chance to mix it well. Don't over-mix it, it needs to be the same color but slightly thickened. This allows the xanthan gum to activate.

7

Once the mix is done, place it in a draft-free space and cover it with a towel. Let it proof for 1 hour. Preheat your oven to 350° (180° C)

8

Spray your mold (if you have one) with cooking spray, or softened butter. By the way, this can work in a normal bread pan if you don't have the challah mold, or you can braid it by hand.

9

If you are braiding by hand, simply add a bit of coconut or more almond flour to thicken it up so it is easier to braid it. Fair warning, this is a pain in a half to do. This was pretty much the reason why I got a challah bread mold.

10

Scoop the mixture into the mold. Fill it about 2/3 of the way full. It will rise, so you need to give it room to grow. 🙂

11

If you are hand braiding, use parchment paper spread over a flat baking sheet. Divide the dough up into 4 equal sections, pinch the end together and delicately alternate each strand one over the other. (like braiding hair) Then pinch the ends together. Use flour as necessary!

12

Bake 35 - 40 minutes, keeping an eye on it around the 5 minute mark. If it comes out a bit squishy, place it back in for another 5 minutes. It will be more dense than normal textured bread, but should still be fluffy and pleasant.

Ingredients

 3 ½ cups Fine Almond Flour
 1 tsp Psyllium Husk
 ½ cup Sugar Substitute Of Your Choice. I Use Monkfruit. If You Like Yours a Little Sweeter, You Can Use Pyure or Truvia
 1 tsp Salt
 ½ tsp Xanthan Gum
 1 tbsp Active Dry Yeast
 1 tbsp Honey (or sugar) No Subbing This, It Doesn't Affect Your Net Carbs, It Is For The Yeast To Bloom
 1 cup Warm Water - Do Not Exceed 108°)
 4 Large Eggs At Room Temperature - It Is Very Important That You Make Sure They Are Room Temperature, It Will Vastly Change The Texture Of Your Bread
 1 Egg For Egg Wash
 ¼ cup Canola, Vegetable, or Coconut Oil - Whichever You Prefer

Directions

1

This recipe is enough to make two smaller loaves, or one large loaf. Remember you will need to adjust your baking time if you are piling more dough together!

2

If you have a proof setting on your oven, go ahead and turn it on now.

3

Sift together the almond flour, psyllium husk, xanthan gum, alternative sweetener, and salt. Set mixture aside.

4

Dissolve the sugar (or honey) into the warm water and then add the active dry yeast. Give it a stir and then set it aside in a warm area. Set timer for 8 to 10 minutes. (Until it is foamy and frothy)

5

After your yeast mixture is ready, in your stand mixer (or you can use a hand mixer) mix together 4 of your eggs and oil. Pour in your yeast mixture.

6

Now slowly add the mixture of dry ingredients. About a cup at a time, making sure that you take little pauses so it has a chance to mix it well. Don't over-mix it, it needs to be the same color but slightly thickened. This allows the xanthan gum to activate.

7

Once the mix is done, place it in a draft-free space and cover it with a towel. Let it proof for 1 hour. Preheat your oven to 350° (180° C)

8

Spray your mold (if you have one) with cooking spray, or softened butter. By the way, this can work in a normal bread pan if you don't have the challah mold, or you can braid it by hand.

9

If you are braiding by hand, simply add a bit of coconut or more almond flour to thicken it up so it is easier to braid it. Fair warning, this is a pain in a half to do. This was pretty much the reason why I got a challah bread mold.

10

Scoop the mixture into the mold. Fill it about 2/3 of the way full. It will rise, so you need to give it room to grow. 🙂

11

If you are hand braiding, use parchment paper spread over a flat baking sheet. Divide the dough up into 4 equal sections, pinch the end together and delicately alternate each strand one over the other. (like braiding hair) Then pinch the ends together. Use flour as necessary!

12

Bake 35 - 40 minutes, keeping an eye on it around the 5 minute mark. If it comes out a bit squishy, place it back in for another 5 minutes. It will be more dense than normal textured bread, but should still be fluffy and pleasant.

KETO CHALLAH BREAD RECIPE

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4 thoughts on “Keto Challah Bread Recipe

  1. Does this make two loaves, using the challah mold? Or, do you need to double the recipe?

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