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prep time
15 min
cook time
20 min
ready time
35 min
Keto Challah Bread
A traditional challah bread but with fewer carbs and completely suitable for your Keto diet! Why not? This Keto challah bread is made with fathead mozzarella and almond flour dough. It takes about 15 minutes to assemble the ingredients and the oven does the rest. And the final result? Perfectly tender and crispy bread you can enjoy for days. Challah is best served warm but it can also be stored for a couple of days. For the rich color and texture, lightly brush your challah with an egg yolk and sprinkle with sesame seeds right before baking. You can also use bagel seasoning to add a little extra flavor to this recipe. It is perfect for holidays or as an addition to your breakfast. Enjoy!
How to make Keto bread?
Baking Keto bread is usually very simple – you just need to replace the typical high-carb ingredients with some Keto-friendly options. This challah bread is made with fathead dough which is a combination of shredded mozzarella cheese, cream cheese, and Keto-friendly almond flour. The dough is absolutely fantastic and very easy to work with – even for something like challah.
How to store challah bread?
Challah bread is best served warm but you can store it in the refrigerator for a couple of days and simply microwave it for about a minute before ready to serve. It will be as good as freshly baked.
Can I replace almond flour?
Yes, you can replace almond flour with the same amount of lupin flour. The baking results will be the same.
How to serve my Keto challah bread?
As with all other pastries, challah can be served with cheese, vegetables, or your favorite keto jams.
Net Carbs
3.9 g
Fiber
1.8 g
Total Carbs
5.8 g
Protein
9.8 g
Fats
15.9 g
198 cals
#1 Low Carb & Keto Diet App Since 2010
Track macros, calories, and access top Keto recipes.
Ingredients
Dairy And Egg Cheese Mozzarella Low Moisture Part-skim Shredded
2 cup
Cream cheese
0.33 cup
Almond flour
1 cup
Baking powder
2 tsp
Baking Aids Xanthan Gum
0.75 tsp
Salt
0.5 tsp
Raw egg, yolk
1 medium
Sesame seeds
1 tsp
Egg
1 large
Recipe Steps
steps 8
35 min
Step 1
In a medium, microwave-safe bowl, combine shredded mozzarella and cream cheese. Microwave until the cheese has completely melted. Once the cheese has melted, remove from the microwave and stir well.Step 2
Transfer the cheese mixture to a food processor. Add one egg, almond flour, baking powder, xanthan gum, and salt. You should work quickly at this point to prevent the cheese from cooling down.Step 3
Process until fully combined. You should get a slightly sticky dough without any dry lumps. If necessary, scrape the sides of a food processor with a rubber spatula and process again until fully incorporated.Step 4
Grease your hands with some oil. Transfer the dough onto a piece of parchment paper and knead it into a ball. You will get a smooth and slightly sticky dough.Step 5
Cut the ball into four equal pieces. Slightly knead each piece again. The dough will be firm and easier to handle at this point.Step 6
Roll each piece into approximately 20-inch long strands. If the dough is too sticky to handle, lightly sprinkle it with some almond flour. Place the strands of dough on a piece of parchemnt paper. Pinch all the strands together at the one end.Step 7
To braid a four-strand bread, beginning as close to the sealed edge as possible, cross the left two strands over the right two strands. Now, cross the right strands over the left ones. Repeat the process, alternating sides, until you reach the end. Pinch the ends together to seal the braid. Brush the breaid evenly with egg yolk and sprinkle with sesame seeds. Bake for 20 minutes at 350°F/175°C.Step 8
When done, remove from the oven and transfer to a piece of parchment paper. Cool completely before serving. Serve sliced challah with butter, your favorite Keto jam, or some cheese.
Comments
SteveGustavson 2 years ago
What on earth is "Dairy And Egg Cheese Mozzarella Low Moisture Part-skim Shredded" — is that just Mozzarella Low Moisture Part-skim Shredded?
AshleyDas 2 years ago
ok, I'm going to make this into a keto fruit crumble breakfast pastry! I'm going to do the bread, bake it as normal.. then spread sugar free apricot jam in top and a almond flour crumble and bake again for 10 more minutes depending.. let ya know how it goes!
ChilliesSHicks 2 years ago
Wish I. Could add a photo of mine
ChilliesSHicks 2 years ago
Right. I made these this evening. But the dough seemed to sticky to roll out... so I used a ball in a cupcake tray... it made 11... and baked for 25 mins... oh mi golly gosh, these are beautiful! Light, airy, tasty... I am having mine with a stuffed pepper... divine!!!
RGF2022 2 years ago
oh my goodness this sounds great and I would love this for breki - please let us know how it went! any tips very welcome!!
GMA67 2 years ago
Sounds great!
OutstandingCauliflower182733 2 years ago
Update?
Becca 2 years ago
Let us know,