This perfectly soft and on a sweet side Keto Challah Bread Recipe, or as some call it Braided Bread recipe will leave you astonished and bring the holiday season into another level of tastiness. All of your special events, like Hanukkah, Sabbah, Easter Christmas or just Breakfast will make it super special.
Our Low Carb lifestyle is the best ever choice and this shows, we can bake almost anything, to be fitted into our healthy way of eating.
Whether it is Easter, Christmas or just an ordinary day, our Homemade Keto Eggnog Recipe is a part of this as well.
What is Challah Bread?
Challah bread has been used for centuries as one of the main parts of Jewish celebrations. The bread is normally yellowish in color because of using a substantial amount of eggs in it.
I have only found out about Challah Bread actually existing when I have started searching for the name of this recipe.
In my country – Slovakia, where I come from, we have identical bread called Vianočka and it is baked mostly during Christmas or Easter Holidays.
Together with our Keto “Potato” Salad it is a dish, that needs to be served during a Christmas day.
Keto Christmas Bread
This plaited or braided bread was and still is the symbol representing Christ child wrapped in cloth. Therefore, could not be missed on a Christmas table.
Mostly used for breakfast, it was and still is one of the most favorite bread, loved by children because of the sweetness.
Those days you can get this bread throughout the whole year in different varieties. Mostly it is on a sweet side, sometimes with added raisins, sometimes dried fruits, in occasion also a rum essence is added.
We live in Austria and the same bread is called here Zopfbread, which came from the way it is assembled – by braiding 3,4 or 5 plaits. Some stack those plaids on top of one another.
But some just make one level, because of easiness or it, so it really depends on your liking.
Only after researching about this bread for the article, I have found out, this Braided bread or Challah bread is well known in almost every country in the world. Poland, Armenia, Romania, Finland, Turkey, Germany, Slovakia just to name a few.
For the ones, who never tried it, it is similar to a brioche not only in color but also texture. Very light, soft, kind of on a spongy side, but just a tiny bit.
Challah Bread in other Countries
- Poland – Baigiel, Chalka
- Armenia, Bulgaria – Kozunak
- Romania – Cozonac
- Czech Republic – Vánočka
- Greece – Tsoureki
- Finland – Pulla
- Turkey – Choreg
- Germany, Austria, Switzerland – Zopf
- France – Brioche,
- Slovakia – Vianočka
What is this Keto Plaited Bread eaten with?
My memory as a child, we used to eat it either just plain or with the spread of butter on top. The third option used to be to scatter powdered sugar all over, so the sweetness gets even more intense.
Some people like to add jams or marmalade on top of butter as well, which for me used to be already a double added sweetness – too extreme to my liking. But we all like it differently, so do try that option as well.
What alternatives are there with Challah bread or Plaited bread?
As already mentioned, different countries add a few different ingredients to make it really special.
My recipe is made as I remember it as a child when raisins were added into it. But because we are in a Low Carb land, I have decided to replace dried raisins with dried cranberries for lowering the carbs. You can also use dried blueberries instead.
Just in case you would like to make your own Sugar-Free dried cranberries, have a look at my dear friend Carolines Recipe on her website All day I dream about food.
Also as I remember it, our way was always laced with sugar for perfection.
Hungarians, for example, add poppy seeds on top, in Libya, bread is soaked in orange blossom water. In Spain pumpkin is mixed into the dough.
You can also add sesame or poppy seeds, flavor it with aniseed, cardamom or coriander.
Added spices such as saffron, za’atar, orange flower, rose water, almond oil or olive oil, nuts or candied fruits.
But you can also go as far as Mr. Scheft, who invented „holiday“ Challah, which is salty as a pretzel and savory with carrots, parsley, and celery.
My story
As most of my recipe developments, there are usually 2 ways:
1. Try and try and try. Then give up. Then after a few months try again until you get it.
I try 100 times if I want to develop something. A great example is those Sugar-Free Meringue Cookies Recipe, where it took me good 4 years to develop. Those were just something I had to make into Low Carb. Because I just so loved them in my previous life, there was no way I could have to imagine my life without them.
2. Simple coincident
With this Sweet Keto Challah Braided Bread Recipe, it all came as a big coincident. I have not even planned to make one. I mean, I do love sweet braided bread, but not as much as I did the meringue cookies, so for me, it was not a real must to develop.
But then one day, as I was trying to bake one of the thousands of bread recipes for my daughter, one of them had so much reminded me of this light fluffy braided bread called Vianočka in my country or Challah bread as I have discovered at a later stage.
It was salty, but I was sure, if I will add this and take this and replace this, something unbelievable can happen. So there I went baking.
And ….
After about 4th time the Sweet Keto Challah Bread Recipe was just perfect. The only problem was, that the dough was very liquid and it was not possible to braid into a loaf.
And on the other side I knew, if I would add more dry ingredients, which will enable me to braided, the bread will become very dense and the texture and taste I wanted to develop so badly will diminish.
So there I went onto the internet to look for a baking form, with the shape of braided bread.
Tell you, that was not easy. I have seen lots made from aluminum, steel or copper, but as I had experienced before, with baking low carb dishes, there is nothing better than silicone baking form. So, in the end, I have found one, ordered it and baked it.
And wohoo, the perfect Sweet Keto Challah Braided Bread Recipe was born. And that even without having to learn how to braid it.
To make it even more exciting, I have now developed a perfect Keto Brioche Bread, which is another sweet choice for your Breakfast. Out of this leaf, I have also made Bread Pudding, which you should definitely give it a go.
Now you can enjoy it as well.
I have made it sweet enough, so nothing else is needed to be added for the sweetness, but if you do prefer it salty or not so sweet, just replace the vanilla protein powder with unflavored one.
And here goes the perfect Sweet Keto Challah Braided Bread Recipe for you to enjoy.
What kind of baking form to use for our Sweet Keto Challah Bread Recipe?
The exact measurements of my baking form are: Lenght x Width x Height: 35 x 15 x 7 Cm or 13,7 x 6 x 2,7 Inches.
Unfortunately, I was not able to find the exact same one on the internet to purchase, so I have found a similar one in the Amazon shop, which I am attaching a link with an image as well.
Bear in mind, that this form is a bit smaller and you might add a bit less mixture in as the dough still grows a bit while baking. This should give you the same results and look for Challah Bread.
Breakfast Keto Bread
Have it for breakfast with our Sugar-Free Strawberry Jam and Keto Cold Brew Coffee. You will so enjoy the soft taste of slowly brewed coffee, just perfect for breakfast time.
After a few alternations I was able to produce for you a perfect Brioche Bread, which is the best ever to make our fabulous French toast or a Bread Pudding.
If you are into sweet bread recipes, I would suggest for you to have a look at this Keto Banana Bread.
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Sweet Keto Challah Bread Recipe
Equipment
Ingredients
- 4 Eggs
- 1/3 Cup Sukrin Plus
- 1,5 Cup Cream Cheese
- 1/4 Cup Butter
- 1/4 Cup Heavy Cream
- 1/4 Cup Oil
- 1 Cup Unflavored Protein
- 2/3 Cup Vanilla Protein
- 1/2 teaspoon Salt
- 1/3 teaspoon Baking Soda
- 2 1/2 teaspoons Baking Powder
- 1 tsp Xanthan
- 1/2 Lemon Zest
- 1/4 Cup Dried Berries I have used cranberries
Instructions
- Heat up the oven to 160C or 320F
- In a separate bowl, mix eggs into fluffiness, then add sugar substitute and mix again.
- Add Cream Cheese and all of the liquid ingredients and mix again
- Once that is properly mixed, add all of the dried ingredients and finish it with mixing it all together.
- Take it our of the mixer and add fresh lemon zest followed by dry cranberries
- Gently hand mix it into the dough, which is then poured into a silicone baking pan, depending on your desired shape.
- Bake for 45 Min
- Bon appetite
Video
Notes
- The exact measurements of my baking form are: Lenght x Width x Height: 35 x 15 x 7 Cm or 13,7 x 6 x 2,7 Inches. Bear in mind, that the baking form from Amazon is a bit smaller and you might reduce the amount for baking.
- Unfortunately I was not able to find the exact same one on the internet to purchase, so I have found a similar one in the Amazon shop, which I am attaching link with an image as well. This should give you the same results and look for Challah Bread.
Nutrition
Disclaimer
Please note that nutrient values are estimates only. Variations can occur due to product availability and manner of food preparation. Nutrition may vary based on methods of origin, preparation, freshness of ingredients, and other factors.
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That is so pretty! Amazing that it isn’t wheat based!
Dear Renee,
Yeah, much much healthier version
Zuzana
This is just beautiful!
Dear Cheryl,
Thanks a lot for your nice comment. We all love it as well.
Zuzana
a special treat for anyone on the keto diet for sure!!
Dear Tessa,
For sure, perfect for Keto lovers
Zuzana
I don’t see the link for the challah bread mold pan. Help. Thank you!’n
Dear Pat,
Just updated the recipe and added the form in
Very into this for Easter!! Have to find this challah bread baking dish!
Dear Joni,
Just in case you do not find it, I have baked in also in other bread like dishes. Looks a bit different, but still worth trying.
Zuzana
Gorgeous challah! I’ve never tried a keto version before. It looks delicious. 🙂
Dear Raia,
Definitely time to try. And it is much much healthier as the original version is.
Zuzana
Oh my goodness! I didn’t even know this was possible! Challah used to be my favorite bread, before my gluten-free days. This recipe is absolutely amazing! The the sweet touch and dried fruit in it too.
Dear Emily,
Time to try this as well, since it is Gluten Free as well.
Have a great weekend
Zuzana
Wow, this looks so good. I want to eat that whole loaf!
Hehe,
Yeah, I almost eat half of it.
Zuzana
The bread looks so good. Amazing!
Dear ChihYu,
Perfect for our Easter celebration.
Zuzana
@Lowcarb nocarb, I made this today but more like soup than a dough, did not all fit into the mold. Help
Although the dough is a bit liquid as you see in the video, it is not like you have described. Looks like some of the liquid ingredients was added more than suppose to.
What a lovely treat for anyone on the keto diet! Looks like the perfect loaf of bread!
Dear Hope,
It really tastes unbelievable. Worth trying
Zuzana
What an exciting invention you made!! Thanks for sharing it with us! 🙂
Dear Megan,
thanks for appreciating this.
Zuzana
Greetings, Zuzana!
Thank you for sharing this recipe! I do have a question – how should I store the challah after baking? Is it something safe to leave out in a sealed container, or should I put it in the fridge?
I just removed my first attempt from the oven!
Dear Robin,
I hope you would love this Challah bread the same way as we do. I normally keep the bread out for 2 max 3 days. All of the rest goes directly into the freezer. This is a really fresh bread without any conservatives and therefore doe not really lasts longer.
I’m intrigued! This looks just like regular challah bread.
Dear Annemarie,
You are so right, it is a perfect Challah bread made into a low carb version. Much healthier.
Zuzana
This looks just like challah bread, I’m going to have to give it a try!
Dear Anne,
Do let me know how it turned out
Zuzana
This looks DELICIOUS!!! Thanks for sharing it!
Dear Carol,
Happy you find it perfect
Zuzana
This looks delicious, it would be helpfulf you could add the sizes of the pans that you use in the recipes Also maybe a link to the source to purchase as well. Thank you
Dear Deb,
Thanks a lot for this comment. I will add it into the notes in the recipe for everyone. And here are sizes of mine: Lenght x Width x Height: 35 x 15 x 7 Cm or 13,7 x 6 x 2,7 Inches.
Unfortunately, the exact form I have is not available on the net or I have not been able to find till now. But I have attached a similar one from Amazon, which should give you the same results.
Hope that helps.
Zuzana
Thank you so much Zuzana, I am going to bake this as soon as I order the correct mold. I can’t wait to taste it!!!! Looks AMAZING!
Dear Debra,
Do not forget to send us a picture once baked. Really curious.
Zuzana
I made this following recipe to the letter… it didn’t rise at all…thoughts as to what might have gone wrong?
Dear Grace,
I am so so sorry it did not work. I already had few people baking this recipe with success, so it must be something slightly different. It could be the protein probably. There are so many different textures to them on the market. Did you check the video to the recipe? If maybe something you did a bit differently? I would love to find out, so we can repair it. How does it taste otherwise?
Zuzana
The challah looks amazing. I can’t wait to make it. Challah is our favorite bread for french toast.
Can you use a regular loaf pan if you don’t have the challah mold?
Dear Sheryl,
Of course, you can. This particular pan I have purchased only for the bread to look like real challah bread. But I have before made it even in a normal bread pan. It works just fine. If you do not mind the shape all is good.
Have a great day
Zuzana
I am not one for commenting on recipes unless I am truly blown away. This recipe is a true gift! Thank you! Also wanted to mention that I purchased the smallest size silicone challah mold from amazon and cut the recipe exactly in half and it worked perfectly.
Dear Monica,
I am so happy and appreciate you giving a go for this recipe. Happy you liked it. I remember, when this recipe was finally done to my liking, I was over the moon. I have missed Challah Bread in our lifestyle so much. Well, not anymore.
Have a great day
Zuzana
Tried this today as a Greek Easter bread with the addition of mastic, mahleb, orange zest, and orange extract. Cooked the recipe in two smaller pans because that’s what Amazon sent me in mistake, twice. Baked for forty minutes. Not as brown as yours once unmolded. Also, contacted / collapsed as cooled. Did I under or over bake?
Also, I melted the butter but only softened the cream cheese before putting everything wet in the food processor with the eggs and Swerve.
Dear ALC,
I am so sorry, this did not work properly. But sometimes certain types of protein acts differently. Another possibility could be that one of the ingredients was warm? Maybe butter or cream cheese? Since you melted them? Also, if the form was pretty high, probably the center could not be baked fully. Try increasing the temperature a bit and keep it longer.
Dear Zuzana, as I am from Bulgaria and this is a recipe for our traditional kozunak easter bread – I am so happy that I found ypur blog and recipe. Can I substitute sucre for powdered sweve/crystallized erythritol?
Thank you again for this recipe!
Dear Simona,
I am happy you found us. I am originally from Slovakia, so you will definitely find lots of recipes closer to your country as well. And yes, you can substitute for Swerve. It is pretty similar. I just grain all of the crystalize sugar sweeteners in a Magic bullet or Coffee grainer into a powdered version. In that way, it gets incorporated much much easier into the baking goods.
Have a great day.
Dear Zuzana I loved the recipe! Really similar to the real thing! I just have one question. While baking my challah bread got dark on the outside really quickly so i took it out 5 minutes earlier and it was raw in the middle. I out it back and when it was done in the middle the outside was slightly burned. How do I avoid the early browning so it can bake through? I baked on 160C.
Dear Maya,
For the bread to not burn from outside fast, I would suggest covering the top with aluminum foil towards the end of baking. Probably 10-15 minutes before it ends. or you can do it at the beginning and then last 15 -20 minutes take it out. Both ways should work.
I am excited to make this! Protein makes my kidneys hurt is it ok to bake without protein powder?
Thanks,
Jenny
Dear Jennifer,
I am really sorry to hear, protein is not working well with you. But unfortunately it is not possible to replace it in this recipe. The consistency would change completely.
This looks gorgeous! One of my best childhood memories is of using challah bread to make delicious french toast. I wonder if this could work with your loaf recipe? I am willing to try it – thanks for sharing.
Dear Jen,
Yes, definitely it will work. Do let me know and send some pictures. I am planning to make one as well.
Hi Zuzka,
I made this beautiful vianocka twice and both times were raw inside but cooked outside. I noticed above that you mentioned that it could be protein powder. What protein do u recommend?
Despite the cake being disaster, it tasted really good
Thank you Lucia
Dear Lucia,
Sorry for the late reply. I would try to split the recipe into 2 forms, or lower the temperature a bit and increase the time. This way the inside should be baked properly.
For the protein, I either use Jay Robbs from states or buy on German Amazon Ironmax.
Hope that helps. If not, do let me know and we try to elaborate a bit more.
Hola:
¿PodrÃas decirme si se puede sustiruir la proteina sin sabor y la proteina de vainilla por otro ingrediente similar,porque donde yo vivo es imposible conseguirlas.Espero tu respuesta.
Muchas gracias
Dear Xabier,
With this particular recipe, Protein powder is really needed to get the same texture and taste. You can try to use any protein available in your place. Just try and pick the one with the least carbs.
Hi,
American here! Totally looking forward to trying this recipe on Friday as losing challah is the biggest issue my husband has with us both going keto. Sukrin+, or any sukrin for that matter, isn’t sold in the states (at least not in a store, and I don’t have time for shipping right now). Do you know what the conversion rate is for swerve or any of the other more widely available sweetners? I read that Sukrin+ is 2x as sweet as sugar, but Swerve is 1:1 for sugar so should I double it?
Anyone here tried it with swerve replacing Sukrin+ and had luck? Please let me know how much you used!
Dear Jacquie,
Happy you are gonna bake this. You will be so happy how tasteful this is. Really delish. With Sukrin plus, you are right, it is 2x sweeter as Swerve. But it really depends on how much sweet you like your bread to be. I know for example, that here we have the same bread completely sweet or without sweetness as well. I would not really double it. Maybe 3/4 of Swerve. Just try the dough before going into the oven. Normally after baking the sweetness is a bit less, but not extreme.
Thank you ever so much! I have missed challah! Is there any way that this can be made non dairy?
Thank you very much
Both Cream Cheese and Heavy Cream really needs to be in this recipe, so it would be pretty difficult to exclude them. Try maybe a vegetable or coconut version of cream
Hi Zuzana,
Very exciting!
I might have stumbled upon a solution! I made cheesecakes for someone who is lactose intolerant today. I used a non dairy cream cheese called Tofutti! They also sell a vegan brand of cream cheese at Trader Joes. I will know how the cheesecakes turn out on Saturday.
If this works, all I have to do is find the cream substitue. This would open up the recipe to vegans, people who can’t eat dairy, and people who keep kosher (and have challah with a meat meal–no dairy allowed).
I will get back to you!
Dear judy,
This is awesome. Do let me know how it all went and we can then inform more people.
Hi! I made the cheesecake with Vegan Cream Cheese from Trader Joe’s. It’s the same as Tofutti.
It was creamy, dreamy, and fabulous.
I think it might work in the challah, as a binder.
Now what did you say would be a possible sub for the cream?
If I do a test without the special pan, I would probably do a half batch. What size pan would you guess for either a full or half batch?
But this is promising.
Judy, I have seen in the market coconut cream, but have not tried it myself. For a pan, I would just pick whatever you have at home – smaller bread pan or a cake pan. my form for Challah Bread with a full batch is Lenght x Width x Height: 35 x 15 x 7 Cm or 13,7 x 6 x 2,7 Inches. Anything half would work
Challah is an excellent bread to make French Toast, well except for maple syrup. Have you tried making this recipe without the fruit and then making it into a French Bread?
Dear Todd,
I have already a few recipes in mind with this Challah Bread, but not the French Toast. We do not really eat that and therefore not a real craving in the family. But it is a great suggestion. I do know it is one of the popular dishes around the world.
Hi Zuzana,
I was so excited to try this recipe, but I did not enjoy the success that others have experienced. Hopefully you can help me figure out what when wrong.
I am in the States where we can’t obtain Sukrin, so I used Swerve and doubled the amount.
The protein I used was a Whey protein. I softened my butter, not my cream cheese. Instead of a bread pan I baked it in a dozen mini loaf pans. I baked them at 320 degrees for 40 minutes, until brown on top.
They rose beautifully, but deflated and shriveled as they cooled. They look nothing like your beautiful challah.
The texture reminds me a bit of angel food cake.
What went wrong?
Please help!
Cynthia
Dear Cynthia,
I am so sorry your Challah Bred did not work.
There should be no problem with replacing Swerve with Sukrin. They both have a very similar consistency.
But what I feel here, is that probably your challah bread has risen too quickly in the oven and therefore some air formed inside, which then made the deflation. Every oven is different, so probably try to bake it on a lower temperature and a bit longer.
The second problem might be, that you have placed more pans in the oven. I have realized this with our Keto Farmers Bread. If I want to make more loaves in one go, the inside is never fully baked. I have to bake it separately one by one, otherwise, it does not work.
Hope it solves the issue and you will get the lovely and best Keto Challah bread next time you cook.
Have a great day.
Can I replace Surkin with stevia??? And can I use the powdered stevia???
Dear marina,
If you are going to use pure stevia, I would really take care. First of all, pure dried stevia has got 10x more sweetness as normal sugar substitutes, such as erythritol. And for the second, Stevia alone tastes pretty bitter in baking. If you just need a tad, it is ok, but to replace ti here for the whole recipe, I would not.
What is the exact amount of lemon zest needed in this recipe?
Dear Deith,
I have used zest from half of the lemon. But it really depends on your taste. You can add more or you can skip it entirely. This will not change the structure of the bread.
Well I read ALL the comments (and tweaked the recipe for stuff I can get in the states) and I cannot wait to try this.. Especially w/Hanukkah coming up.. TY!
So happy Mish you got inspired
Has anyone tried chilling this batter to get it to firm up? With all the solid fats in it, I wonder if that would make it firm enough to roll out and put a filling in like for cinnamon rolls or babka?
Dear Sarah,
I have not tried it personally, but as I have baked it quite a few times already I know that the dough is really liquid. It might firm up a bit, but not enough to be able to roll it.
It’s so easy. I am planning to make one to have with the spread of butter. Don’t know where to get this container for the shape.
Dear Pryia,
I have added a link in the post for amazon baking form.
Thanks Zuzana!
Dear Zuzana,
Finally, today was the day I made the challah bread. I used monk fruit sweetener (pure) just a little over 1/4 tsp. Instead of lemon zest I used lime zest (it was all I had).
It’s delicious. Soft, very filling and definitely healthy.
Thank you so much for this recipe.
I am so happy you have enjoyed it
Hi, Suzana. I’m trying to reconcile the measurements of the two protein powders, unflavored and vanilla. The recipe calls for 1 cup/100g unflavored and 2/3 cup/85g vanilla. When I click on the Amazon links, they are the same brand with the same measurement specs on the packages. If 1 cup is 100g, then 2/3 cup should be 67g, not 85g. Or if 2/3 cup is 85g, then 1 cup should be 128g, not 100g. I would really appreciable your confirming the correct weights of these two ingredients before I try the recipe and am disappointed with the results. Thank you.
Sorry for those measurements confusion. I normally always weigh in grams as each of the Protein powders brands are with a bit different consistency as well as sweetness. I just went are re-measured it all again with the proteins I use and have realized, that Vanilla Protein is actually a bit lighter than the unflavored one and therefore the confusion.
I have to admit that I was skeptical as I grew up on challah and there was no way that there could be something as good as it is that had no flour and was only in the oven 45 minutes. No way…..
I was wrong. This bread is fantastic. Thank you for the time and effort to invent something that so many of us can benefit from. Having a carb-restricted diet I missed bread terribly. Not any more!
.
Dear Barry,
I am so happy you loved it. It is the exact feeling I had when my final recipe was baked. Those lovely words and notes from our readers keeps me going further. All I want is for all of us to enjoy fully almost everything in our lifestyle.
Thank you for the great ideas! I crave bread and desserts when I am doing the keto diet.
fo sure you would love this one.
I had to bake this bread 15 minutes longer. At 45 minutes the inside was still liquid,
Sometimes the ovens are a bit different. Or also the shape of the baking tray could be deeper and therefore thicker.
Hi Zuzana,
Thank you for this recipe! I have a few questions:
– Could this be made in a 12-muffin pan? The total volume of the muffin cups is 840ml, so how should I adjust the recipe to fit? According to some online calculators, the volume of your pan is roughly 3.675l which means I should cut the recipe by 4, does this seem correct?
– If I don’t have unflavoured protein, could use only flavoured (185g)?
– I have erythritol – what is the substitution ratio with Sukrin?
– Can I substitute the xantan with husk?
Thanks again!
Dear Maggie,
1. The pan I have used is especially for Challah Bread and has got twisted shapes all around. Your calculations seem pretty ok. It also depends on how fluffy your whole mixture gets before baking. It may vary depending on the eggs. If you are planning to bake them in a single serving Muffins, Do not forget to reduce the baking time.
2. You can use flavored protein without any issue and yes, 185g.
3. If you use erythritol and only unflavored protein (no sugar) I would add approx. 100g sugar substitute.
But if you are using flavor protein – I would not add any more sugar. The Vanilla I use for example is so sweet, that no sugar would be needed at all.
4. Unfortunately, Xanthan and Husk have different consistencies and do not act the same, especially in this recipe. I have not tried it personally, but I believe it will not work.
Hoe it helps a bit.
Do let me know how did your baking go.
Thank you very much for taking the time! So I checked and the protein powder I have has 3.7g carbs and 0.9g sugars per 100g, and also smells of vanilla. In that case, if I use only it (185g), how much erythritol should I add (if any)? Thanks again!
you have to really taste the protein. If sweet enough, I would not add any. Unless you really like extra sweet food
Hi Zuzana, this looks out of this world as challah is my favorite bread! In terms of the whey protein, you mentioned it was 1 cup or 100 gms but 1 cup is 226 gms, right? So what is the total amount of protein I should use? Also, I noticed that a 12 ounce jar of this protein is $25 and this recipe calls for almost that entire amount. That combined with all the cheeses, etc. would make the cost price of the bread over $30. Does that sound right? Seems very expensive to make!
Thank you, Charmaine
I have has the issue with the weighing of proteins already in previous questions – you can scroll.
Unflavored protein weights different as the Vanilla does, so you have to really decide for which protein you would like to go. Using only vanilla would be extra sweet to my tooth and therefore I have mixed it.
With regard to the price, normally small packages cost the most. I always buy a big container, which lasts me for a year, since the expiry date is normally pretty long.
And one cup is 100g (not 226)
Am I able to omit the berries completely and leave it as plain as possible? I cater to many different palette requirements at home and some prefer plain, others sweet, also I’d like to make it I to challah French toast the next morning
You sure can omit the berries. Also you can swap vanilla protein for a normal one and have savory Challah if you like.
Hi Zuzana,
Thanks so much for sharing your beautiful challah recipe with the keto/low-carb community! I am excited to try it out. However, what is your advice for someone who wants to make a basic, savory challah? I see that you have already recommended only using unflavored protein (no vanilla), but should I omit the sugar replacement, too? I wanted to make sure that the omission would not negatively impact the chemistry of the recipe, or if I should still use a bit (less than in the current recipe)? Please let me know your recommended tips. Thanks so much!!
-Tracy
Dear Tracy, sugar should not make any changes to the chemistry. There are still some people, who give a pinch of sugar into the savory bread as well, but it is really up to you.
Your recipe says 1/2 lemon zest. Is that half a lemon? Tablespoon? Teaspoon?
I’m going to try have a recipe in a loaf pan
zest of half of the whole lemon
Would challah bread be similar to Penatone Italian fruit sweet bread. I’m ordering the silicone bread form and going make challah bread. Thank you for the beautiful photo and recipe. Here Hawaii we make sweet bread but not keto sweet bread. My mouth is watering.
It is pretty similar Paulette. Pick whatever dry berries or nuts to go inside and you should have something similar. I am now thinking to try Penatone with this recipe as well.