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–+ servings

Shabbat Challah, Almond Flour

A braided almond flour loaf with a golden, egg-washed crust, built for the Shabbat table.
Print Recipe
Prep Time: 20 minutes
Cook Time: 35 minutes
Total Time: 55 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

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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