Homemade challah. It smells like my grandma’s house and childhood. It was Rosh Hashanah this week, and I made two regular challah loaves for my sister. As I poured in cup upon cup of flour, I became intrigued if I could make a low carb version. So, here was my attempt. I’ll preface this recipe by saying it does not taste identical to normal challah (had my sister try a bite of this one haha). BUT the taste is pretty close, though the texture is more dense. It crumbles like challah though, so there’s that! Anyway, it will definitely be my go to for future Jewish holidays. It’s pretty calorically dense though, so, it will be more of a treat and Jewish tradition than an entree. 🙂
2 tsp yeast
1/3 cup granular Swerve
1.25 cup warm water
1 tsp salt
1/3 cup avocado oil
1 tbsp baking powder
4 cups almond flour
6 tbsp coconut flour
1/2 cup Unflavored Isopure Whey Protein Isolate
1 tbsp xanthan gum
1 egg yolk
1/2 tsp water
8) Turn on the microwave for 1 minute with nothing in it (it’s just to get it warmer).
9) After the minute, place the covered bowl in the microwave and let it sit for an hour.
10) After an hour has passed, pre-heat oven to 350 degrees.
11) Spray a loaf pan (or a challah mold if you have one!) and pour the dough into it. Spread evenly.
12) Mix 1 egg yolk with 1/2 tsp water, and spread over the surface of the dough.
13) Cook for 45 minutes. Remove from oven and cover with foil. Return to oven for 15 minutes. (This prevents the surface from getting too dark. Even though it may appear done, the inside will likely be too doughy if you cook it less than 60 minutes. You can insert a toothpick to check if it is done, as oven times may vary and it should come out clean when done).