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 It
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.
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