Shabbat Challah, Almond Flour

📍 Where this dish comes from: Old City of Jerusalem · The Western Wall
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Challah is the bread that opens every Shabbat and holiday meal, and this version keeps the same braided shape and glossy crust, built from an almond flour dough rather than traditional yeasted wheat.

What You’ll Need

Shabbat Challah, Almond Flour

A braided almond flour loaf with a golden, egg-washed crust, built for the Shabbat table.

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Prep Time: 20 minutes minutes

Cook Time: 35 minutes minutes

Total Time: 55 minutes minutes

Course: Side Dish

Cuisine: Jewish

Servings: 10 servings

Calories: 210kcal

Ingredients

• 3 cups almond flour
• 3 large eggs plus 1 for egg wash
• 1/4 cup olive oil
• 1 tbsp granulated sugar substitute
• 1 tsp baking powder
• 1/2 tsp salt
• 1 tbsp sesame or poppy seeds for topping

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Instructions

• Preheat oven to 350°F (175°C). Line a baking sheet with parchment.
• Whisk 3 eggs, olive oil, and sugar substitute together.
• Stir in almond flour, baking powder, and salt until a soft dough forms. Chill 15 minutes.
• Divide the dough into 3 equal pieces and roll each into a rope.
• Braid the three ropes together, pinching the ends to seal.
• Transfer the braided loaf to the baking sheet.
• Brush generously with beaten egg and sprinkle with sesame or poppy seeds.
• Bake 30–35 minutes, until deeply golden.
• Cool at least 15 minutes before slicing.

Nutrition

Serving: 1serving | Calories: 210kcal | Protein: 8g | Fat: 17g | Fiber: 3g

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Health Benefits

• Almond flour provides fiber and healthy fats that traditional wheat bread lacks.
• Eggs contribute complete protein along with the loaf’s rich color and structure.
• A naturally gluten-free centerpiece for the Shabbat table.