This Keto Beautiful Braided Challah Bread is so delightful fresh from the oven with butter and jam and it’s arguably even better later as French toast! Low carb and sugar-free, this bread will definitely become a staple at your table.
Traditional bread keto-fied
Challah bread is a traditional Jewish bread that is served on the Sabbath as well as holidays. It is a flavorful, moist bread enriched with eggs. It is usually a bit sweet with traditional recipes containing honey. The braid is coated in eggwash which gives it the characharistic browned bumpy braid look. Challah is sometimes topped with poppy seeds or sesame seeds to add a little texture.
I first learned to make challah bread for my husband over a decade ago, well before out keto days! I love learning about Jewish culture and traditions and, of course I love caring for those around me through cooking and baking! So, I had to figure out a way to make a keto version of traditional Challah and that’s how the Keto Beautiful Braided Challah was born!
A “holiday” bread for all occasions
This Keto Beautiful Braided Challah Bread is wonderful for holdiays but it’s also amazing as an everyday bread. Its a pinch sweet, kind of like a Hawaiian roll. It’s great with butter and jam for breakfast! Let me recommend Keto Sweet Sugar-Free Strawberry Jam! And it is also completely happy making a sandwich for lunch. If it starts to get a little dry, PLEASE try it as French toast! You can thank me later!
A note on the origins of this keto recipe
This is for those of you steeped in the history and lineage of keto baking! This amazing bread builds on the success of other amazing Keto bakers. I think the original version is known as Deidre’s bread and was one of the first breads recommended to me. I made it in its original form but I never loved the flax in that recipe. I played around and came up with a variation on it that was pretty good and included some ingredients that are now nearly impossibly to source. Samyah of I don’t sugar coat went on to amend Deidre’s recipe by swapping out lupin flour for the flax. This challah is an enriched dough, truer to traditional challah, but the building blocks of the flour pull from Deidre and Samyah – thank you to them and all of the amazing bakers on instagram and reddit who share their successes and failures for us all to improve!
KEY INGREDIENTS KETO CHALLAH BREAD
Vital Wheat Gluten
This wheat protein gives the Keto Beautiful Braided Challah Bread bread its chew and bounce. It’s the most crucial for giving this bread it’s familiar chew. Make sure you knead it long enough to let this baby do its thing!
Check out more keto recipes with vital wheat gluten.
This high protein, low carb flour from the lupin bean helps this bread have its amazing texture. This miracle bean will help you recreate some of your favorite recipes in a keto way. It’s definitely worth the investment.
Check out more keto recipes with lupin flour.
This ZERO calorie fiber from oats helps give This Keto Beautiful Braided Challah Bread a soft crumb and slightly cakey texture. I love this ingredient for baking and use it in all of my breads. Please be sure to buy LifeSource brand, others I have tried have caused my breads to collapse.
Check out more keto recipes with oat fiber.
This sweetener is my absolute favorite. Challah is traditionally made with honey and allulose adds a nice sweet note to This Keto Beautiful Braided Challah Bread. Don’t skip this one!
Check out more keto recipes with allulose.
This Keto Beautiful Braided Challah Bread seems to need a little extra help in the kneading department. Knead it until the dough is no longer sticky and it stretches when you pull on it, rather than ripping. It takes 8-10 minutes to get o a soft, supple texture.
Whether in a loaf or a circle, braiding gives a challah loaf its characteristic look. It’s possible to do a complicated four or six strand but one of the easiest ways to get a beautiful look without a ton of hassle is doing a four strand woven braid. Roll your bread into four equally long ropes and starting at the left, pick up one strand and have it go over, under, over the following three strands. Continue in this exact way from the left, going over, under, over the other strands. You can leave this as a long loaf or make it into a circle.
Egg Wash 🥚
There are many ways to do this! You can use a whole egg, egg yolks or egg whites and you can give multiple coats if you like. I use the egg white because that’s what I have left over from this recipe. Apply gently with a silicone brush. There’s truly no wrong way, just don’t forget to do it because the brown, shiny braids give this Keto Beautiful Braided Challah Bread its iconic look.
I like to use an instant read thermometer to check that the bread reaches 210 degrees F. I find that helps ensure that the loaf is done and that it holds its shape. The thermometer helps also while prepping the milk for the yeast.
Okay, bread definitely presents its own set of challenges! Let’s plan ahead to avoid any troubles we could encounter with this Keto Beautiful Braided Challah Bread!
Why isn’t my bread rising?
- Is your yeast dead? Make sure the yeast starts to bubble in the warm water.
- Is your water too hot? Be sure to take the temperature of the water before adding your yeast. If it’s too hot, it can kill the yeast.
- Did you give it time? Go by feel rather than by time. It can take bread a while to rise.
- Did you place it in a warm spot? In the oven with the door closed and the light on an be a good place for dough to rise. Another trick is to boil water in the microwave, then add the covered dough to the microwave (TURNED OFF!) and the steamy water.
- Did you remember to add honey or inulin to the recipe? Yeast is hungry and it loves sugar (who doesn’t?). After it gorges on the stuff it gets gassy and those bubbles cause the dough to puff, or rise. No food = no gas. Make sure the yeast is fed!
- Did you try the instant yeast? It’s pretty darn forgiving.
Whys is my bread not reaching the windowpane stage?
Bread seems to have this magic stage where the gluten is fully developed and the dough can be stretched into a thin “window” without ripping. It takes time to reach this stage. Set your timer and check it but if it’s not there yet, give it a little more time. Breadmaking is process you have to get the feel for if you’re new. You’re heard the saying, to make an omelette you have to bread a couple eggs. Breadmaking can be like this – if you’re new to it, read all the instructions and look at the photos carefully – it can help!
Why did my bread not brown evenly like all the pictures?
Make sure you rotate the bread part way through baking so it browns evenly. If it starts to get too dark, cover it in foil. It’ll take a little babysitting at the end. And be sure to cover well in the eggwash, if it’s not applied evenly, the bread won’t brown evenly.
Keto bread is it’s own beast but there are some similarities across baking all yeasted bread. The King Arthur Flour website has some very good resources for bakers. Highly recommended!
How to serve Keto Beautiful Braided Challah Bread:
- Perfect for holidays, family dinners and dinner parties – also every day!
- Delicious served with butter and jam, toasted or not! Try these recipes: Keto Sweet Sugar-Free Strawberry Jam, Keto Pumpkin Spice Butter
- Amazing as French toast
I prefer to keep this one in the fridge to help keep an mold at bay. But this Keto Beautiful Braided Challah Bread never lasts long enough to get moldy in this house! You could freeze it if making a double batch but the texture might suffer.
❤️ MORE RECIPES YOU’LL LOVE
- Try these Keto Chocolate Babka Buns 🍫
- You’ll love these Keto Kabocha Latkes
- Keto Pumpkin Coffee Cake Muffins are huge hit!
- Keto Pasadena Zucchini Bread is another amazing quick bread
- Perfect with Keto Sweet Sugar-Free Strawberry Jam 🍓
- Keto Pumpkin Spice Butter is scrumptious on fresh bread!
Keto Beautiful Braided Challah Bread
- Stand Mixer
- silicone mat
- Baking Pan
- Wire Rack
- 1 cup almond milk plain, unsweetened
- 1 teaspoon honey for feeding the yeast
- 1 tablespoon instant yeast
- 2 eggs
- 2 egg yolks – save egg whites for washing the loaf before it bakes
- 4 tablespoons melted butter can substitute oil if preferred
- 1/2 cup allulose
- 150 grams vital wheat gluten approximately 1 1/4 cups
- 80 grams lupin flour approximately 2/3 cup l
- 40 grams oat fiber approximately 1/2 cup
- 1 teaspoon salt
- Heat almond milk to 110-120 degrees F. Add honey and yeast and allow to bloom in the bowl of your mixer. Prepare the remainder of the ingredients while the yeast is blooming
- Add eggs, egg yolks and melted butter to the liquids and mix lightly.
- In a separate bowl weigh out the flours. Weight is much more reliable than just measuring by volume. I wish it were easier but truly weighing is best for baking! Mix dry ingredients thoroughly to avoid clumping.
- Slowly add dry ingredients to the mixer as it runs on low.
- Once combined, use the dough hook to mix for 8-10 minutes. Touch the dough to check for stickiness. The dough should stretch when pulled and not rip. It should have a nice supple feeling when it’s ready.
- Cover and place in a warm spot. Allow to rise until doubled in size. Be patient!
- Punch down the dough and divide into four sections. Roll each section into a long piece. 7. Place on a baking sheet with parchment or silicone sheet. Attach all four at the end and careful weave the left most strand over, under, over and repeat weaving the entire loaf. Leave long, or form into a circle. Ensure you pinch the ends together.
- Cover and allow to rise again.
- While rising a second time, preheat oven to 325 degrees F.
- Before baking, use remaining egg white to wash the loaf carefully making sure excess liquid doesn’t sit in the braid.
- Bake 25-30 minutes. The thickness of your loaf may require a longer bake time. Rotate part way during baking to ensure even browning. If loaf is getting too dark, cover with foil. The bread is done when the thermometer reads 210 degrees F.
- Allow to cool on a rack. Try to resist eating it all straight from the oven!
- Store leftovers in the fridge.