Low Carb Challah

Low Carb Challah


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
2 eggs
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



1) In a small bowl, mix the yeast, Swerve and warm water. Note: Make sure the water is warm enough but not too hot or it will kill the yeast. If your water was not hot enough or the yeast was too old, start over now before proceeding.
2) Let the mixture sit for 10 minutes.
3) Meanwhile, mix the eggs and avocado oil together in a small bowl, and the baking powder, almond flour, coconut flour and protein powder together in a large bowl.
4) After the 10 minutes have passed, pour the egg/avocado oil mixture into the yeast mixture. Stir well.
5) Slowly add the liquid mixture to the large bowl with the dry ingredients. Stir frequently.
6) Once well mixed, sprinkled the xanthan gum in and stir well.
7) Cover the bowl with plastic wrap.

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).

14) Enjoy!


P.S. I tried braiding it versus a loaf pan at first, and let’s just say it didn’t go well! I wish you better luck if you’re brave enough to braid this!

Picture Instructions:


Nutrition Facts:
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4 thoughts on “Low Carb Challah”

  • This looks good! I am not Jewish, but I know many people use Challah bread in bread-pudding recipes, so I want to try to make a low-carb bread pudding with this. Thank you!
    I was wondering where the photo of the finished Challah bread came from at the top of the page? Was it made with a mold?

  • Did anyone ever explain why your breqd was so dense?

    Yeast needs food–honey, sugar, syrup… The yeast will eat it all so that there won’t be any sugar left. Since you didn’t add sugar, you didn’t have proper rise during your one hour proofing.. Have you tried the recipe since then with even a tablespoon of sugar to feed the yeast?

  • The recipie is fantastic BUT since it uses no wheat, spelt, oat or rye flour and only uses almond flour then the blessing on this deliecious “bread” is not the blessing that is made on bread.

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