Low Carb Challah Bread: A Delicious and Easy Recipe
Wouldn’t it be nice to have a rich, beautiful, shiny, and braided Challah Bread that you can serve to your friends and family, AND that you can actually eat even when you’re eating LOW CARB?! Now, you can because this is LOW CARB CHALLAH BREAD made with yeast!
This challah is made with an enriched dough, very similar to my low carb brioche dough, which has added eggs, fats, and sweeteners (a sugar-free one of course). The result is a springy bread that tastes real, has a soft and supple interior, and a lightly sweet taste.
We use an egg wash to give it that classic shiny texture that will make your jaw drop. To make low carb challah bread, you will need a special blend of low carb flours, a sugar substitute, and a stand mixer with a kneading hook (or bread machine to knead).
This post is loaded with details and instructions to ensure that even if you’re a newbie to breadmaking, you can MASTER this low carb dough at home too!
What is Challah?
Challah is a traditional Jewish Sabbath and holiday bread, although it can be enjoyed year-round. It is known for its jaw-dropping braided appearance and shiny crust. Challah is an enriched dough, very similar to brioche dough but made without any dairy products.
To make the Challah kosher, it uses oil to enrich the dough instead of butter, just water (no milk), and kosher salt. It also usually has slightly more eggs in it than a brioche but technically doesn’t have to.
How I Created Low Carb Challah Bread
When I mastered my Low Carb Brioche Bun Recipe earlier this year, I knew I needed to create a low carb challah recipe soon after. The doughs are similar enough that I had confidence it would be an easy adjustment!
Now that Hanukkah is upon us, I finally got around to making my planned low carb Challah recipe adjustments to my brioche dough to test out my theory! It turned out to be a GREAT success, which is certainly not always the case in my low carb bread ventures.
Adjustments to the Brioche Recipe
Here’s how I came about adjusting my low carb brioche recipe to turn it into THIS low carb Challah recipe:
- Added Two Egg Yolks: I didn’t want to add full eggs because the additional egg white protein could affect the texture. The two egg yolks add a nice, rich texture without sacrificing that beautiful soft crumb.
- Reduced Water: Adding eggs meant reducing the amount of water in the recipe to keep the hydration ratio the same. Yolks are made up of only 50% water.
- Replaced Butter with Oil: To keep this kosher and traditional, I replaced the butter with oil. I also added a few grams of water back in because butter contains some water.
- Added More Kosher Salt: More eggs in the recipe meant needing more salt for flavor.
And BAM, it worked like a charm!
Why This Low Carb Challah Bread is a Winner
Creating a REALLY GOOD low carb yeasted bread recipe was like finding a unicorn. Sure, there are easy to make and decent-tasting low carb substitutes, but nothing that truly satisfies like real bread until now! This low carb challah bread recipe has a soft and fluffy texture and is made with a mix of low carb flours and yeast for that authentic bread flavor.
Basic Steps to Make Low Carb Challah Bread
- Activate Yeast: Mix water and sugar to activate the yeast.
- Mix Dough: Add eggs, allulose, and low carb flours, then knead with a dough hook for 12-15 minutes.
- Add Salt and Butter: Add kosher salt and softened butter, then knead for another 5-8 minutes.
- Rest Dough: Shape dough into a ball and let it rest for 10 minutes before shaping.
- Shape Dough: Divide dough into 4 equal pieces, shape into strands, and braid.
- Rise Dough: Let the dough rise for 1.5-3 hours or overnight in the refrigerator.
- Egg Wash and Bake: Brush loaf with egg wash and bake for 25-30 minutes. Let cool completely before cutting.
Step-by-Step Instructions
Ingredients
- 1 cup blanched almond flour
- 1/4 cup lupin flour
- 1/4 cup cocoa powder
- 1/2 cup allulose
- 5 large eggs
- 1/4 cup full-fat sour cream
- 1/4 cup melted butter (or oil for kosher)
- 1 tsp vanilla extract
- 1/2 tsp baking powder
- 1/4 tsp baking soda
- Pinch of kosher salt
For the Filling:
- 1 cup mascarpone cheese
- 1 cup heavy whipping cream
- 1/4 cup powdered allulose
- 1 tsp vanilla extract
For the Syrup:
- 1/4 cup water
- 1 tbsp allulose
- 1 tsp instant espresso powder (or 1 tbsp alcohol)
For the Ganache:
- 1 cup heavy cream
- 8 ounces sugar-free chocolate
Directions
- Preheat Oven: Preheat your oven to 350°F (175°C).
- Prepare Baking Pan: Spray a 17 x 12 inch jelly roll pan with avocado oil and line with parchment paper.
- Mix Dry Ingredients: Sift together almond flour, lupin flour, cocoa powder, baking powder, baking soda, and salt.
- Whip Eggs and Sweetener: In a separate bowl, whip the eggs and allulose until tripled in volume.
- Combine Wet Ingredients: Gently fold in sour cream, melted butter, and vanilla extract.
- Fold in Dry Ingredients: Carefully fold the dry ingredients into the wet mixture until well combined.
- Bake the Cake: Pour the batter into the prepared pan and bake for 10-12 minutes.
- Roll the Cake: Remove from oven and immediately roll the cake in a kitchen towel. Let cool completely.
- Make Simple Syrup: In a small saucepan, heat water and allulose until dissolved. Stir in espresso powder or alcohol. Let cool.
- Make Filling: Whip mascarpone cheese, heavy cream, powdered allulose, and vanilla extract until stiff peaks form.
- Assemble the Cake: Unroll the cooled cake, brush with simple syrup, spread with filling, and re-roll. Wrap in plastic wrap and chill for at least 1 hour.
- Make Ganache: Heat heavy cream until almost boiling. Pour over chocolate and let sit for 3-4 minutes. Stir until smooth. Chill for 30 minutes, then whip until fluffy.
- Frost the Cake: Frost the chilled cake with ganache and decorate as desired.
Tips for Making the Best Low Carb Challah Bread
Use a Kitchen Scale
Precision is key in breadmaking. Use a kitchen scale to measure your ingredients. Even small changes in the ratio of water to flour can completely change your final bread.
Time and Temperature
Time and temperature are crucial in breadmaking. Cooler water means a longer rise time, which gives the dough better flavor. Use water around 80°F and let the dough rise at room temperature (68-72°F) or overnight in the refrigerator.
Do Not Rush
Don’t try to speed up the process or skip steps. Breadmaking requires patience. A slower rise means better flavor and texture.
Use Recommended Brands
Use the specific brands of ingredients recommended. Different brands can have different absorption rates and textures, which can affect the final product.
Troubleshooting Low Carb Challah Bread Issues
Dough Didn’t Rise
Check your yeast. Make sure it’s active and not expired. The water temperature should be around 80°F.
Bread Deflated
This could be due to overproofing. Make sure the dough rises at the correct temperature and for the right amount of time.
Bread is Rubbery or Dense
This can be due to under-kneading or not letting the dough rise long enough. Make sure to knead the dough for the recommended time and let it rise until doubled in size.
Graphics Guide
Ingredient Layout
Show all ingredients measured and laid out neatly.
Mixing and Baking
Show the batter being mixed and poured into the pan.
Rolling the Cake
Illustrate the process of rolling the warm cake in a kitchen towel.
Filling and Rolling
Show the cake being brushed with syrup and filled with mascarpone whip.
Ganache Preparation
Display the process of making and whipping the ganache.
Final Cake
Showcase the decorated yule log cake ready to serve.
Table for Key Ingredients and Substitutions
| Ingredient | Amount | Substitutions |
|---|---|---|
| Almond Flour | 1 cup | None |
| Lupin Flour | 1/4 cup | 1 tbsp almond flour + 1/4 tsp xanthan gum |
| Cocoa Powder | 1/4 cup | Adjust leaveners based on type |
| Allulose | 1/2 cup | Xylitol |
| Eggs | 5 large | None |
| Sour Cream | 1/4 cup | Greek yogurt |
| Butter | 1/4 cup | Coconut oil |
| Heavy Cream | 1 cup | Coconut cream |
| Mascarpone Cheese | 1 cup | Cream cheese |
| Instant Espresso | 1 tsp | 1 tbsp alcohol |
Image Guide
Ingredients
Show all ingredients laid out on a kitchen counter.
Mixing
Show the batter being mixed in a stand mixer.
Baking
Show the batter poured into the jelly roll pan.
Rolling
Show the cake being rolled in a kitchen towel.
Filling
Show the cake being filled with mascarpone whip.
Frosting
Show the final decorated yule log cake.
RECIPE
| Ingredient | Quantity | Notes |
|---|---|---|
| Filtered or Distilled Water (80°F) | 236 g (15 tbsp) | *See note 1 |
| Granulated Sugar (or substitute Inulin) | 1 1/2 tsp | |
| Instant Yeast | 2 tsp | Strongly recommend SAF Instant Yeast |
| Eggs (room temperature) | 100 g (2 large) | *See note 2 for shortcut! |
| Egg Yolks (room temperature) | 32 g (2 large) | Save the egg whites for the egg wash |
| Lupin Flour | 80 g (3/4 cup) | This LUPINA brand will give you the best taste |
| Vital Wheat Gluten | 170 g (1 1/4 cup) | King Arthur Brand is the only brand I recommend using |
| Oat Fiber | 38 g (1/2 cup) | This Lifesource or Honeyville brand |
| Allulose | 3 1/2 tbsp | |
| Diamond Crystal Kosher Salt | 3 1/2 g (1 1/4 tsp) | *Other brands may measure differently, so use a scale! |
| Avocado Oil | 2 tbsp | |
| FOR THE EGG WASH/TOPPING: | ||
| Egg Whites + Water | 2 egg whites + 1 tbsp water | Use your leftover egg whites from the challah dough |
| Pastry Brush |
NOTES
Note 1: We use a slightly cooler temperature of water here, because the friction caused by a long kneading time in the mixer will be heating the dough up further! You don’t NEED warmer water for instant yeast! Please use thermometer to check your water temperature! Using water that is too warm, will cause your bread to rise quicker – resulting in less flavor & potential overproofing! If you kitchen is REALLY cold (ie. below 70F, you can use slightly warmer water), and if your kitchen is warmer (ie its over 72F in summertime) you can use slightly cooler water (but NO Lower than 70F). See post for more info on WHY! 🙂 In Short, the LONGER it takes your dough to rise, the BETTER it will taste, so cooler water is much much better!
Note 2: If you forget to leave your eggs out to come to room temperature ahead of time, then just submerge them in cup or bowl or warm water for 3 minutes -5 minutes and they’ll be the perfect temperature needed 🙂 (I do this little trick every time, because I am terrible at planning in advance!).
Note 3: FOR A COLD, OVERNIGHT FRIDGE RISE —- Once you have shaped your challah bread, placed it on a lined baking sheet, then you want to cover it with a lightly oiled piece of seran wrap (to keep fridge aromas from settling in!). Before letting your dough rise, put it STRAIGHT into your refrigerator and let it rise SLOWLY overnight (or during the workday if u so wish)! The cool temperatures of the fridge, will still make them rise but at a snails pace. The Cold Temperature will not hurt the yeast, but what it will do is give them amazing flavor!!!! You can also do this if you just want a 3-4 hour (or however long) break in between shaping your buns & baking them. In EITHER case, To Bake,: just take your challah loaf out of the fridge and let it come to room temperature on your counter (this part is important!), for 30-45 minutes. If it has already doubled in size since you initially shaped it, then you can bake immediately. If it hasn’t quite doubled from original size (or a ‘fingerpoke’ test says the dough is still too bouncy and doesn’t leave a market yet), then let them continue rising until they are ready to bake! Don’t forget your egg wash just before going in the oven, and bake as directed! *if you let them rise in the fridge for only a short period time, opposed to overnight, you may need to let them come to room temp for 30-45 minutes and then still continue rising for quite a bit longer. Just watch for over/underproofing signs via the finger poke test listed in the recipe instructions!
Macronutrients on this recipe are calculated based off the brands listed/suggested. Net Carbs are listed, and do NOT include carbs from allulose as they do not affect blood sugar levels. Nor does the net carbs include the sugar that is used to activate yeast, becuase that is JUST food for the yeast! No sugars will be left in the recipe, as the yeast its it ALL up and that’s what makes it RISE!
Here is a quick and EASY Youtube TUTORIAL from Lindsey Stepehens of www.thelindseylife.com on how to do the 4 braided challah strand as I have described above.
