Keto Challah!
On a Keto journey? Want to stay on the ketosis train while also participating in an amazing and delicious shabbat tradition? We have found a recipe for you!
Challah is the quintessential baked good of the Jewish tradition. Some of my favorite memories growing up included helping my mom prepare it for our shabbat dinners.
Lucky for you people on the keto grind, eggs serve as the miracle ingredient for many keto bread recipes! (Ever heard of cloud bread) We are going to put a challah spin on keto friendly bread, and make Challah bites (the recipe I found does small balls, I;m not sure how it would turn out as one loaf)
For this recipe you will need:
1 c Almond flr.
1/4 c Coconut flr.
5 Tbl psyllium husk
3 egg whites
2 Tbl Apple cider vin.
2 tsp baking pwd
1 tsp salt
1 c warm water
Directions:
Whisk the egg whites until they form soft peaks (about 2 minutes whisking), then mix in Apple Cider Vinegar.
Combine Almond flour, Coconut flour, Psyllium husk, baking powder and salt with the egg white mixture. Fold in gently! The stiff egg whites are what give the bread that oomph to look thick and full. Making sure not to over mix, gently mix in the warm water to form the dough, and separate into 5 balls, top with your desired seeds (sesame etc) and bake on 350 degrees Fahrenheit for 50 minutes.
Enjoy!
Alternative pro tip:
If you would like to stick to the classic “keto bread” recipe (which must be baked as a batter) and achieve the classic challah shape, you can purchase a silicone braided challah pan in which to cook your bread in!