Fat Head Chocolate Babka / Low Carb / Keto / Gluten Free / Sugar Free



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Keto, Low Carb, Gluten Free, Sugar Free - Fat Head Chocolate Babka

FAT HEAD CHOCOLATE BABKA – Keto Friendly, Low Carb, Gluten Free, Sugar Free

Well, honestly, I’ve never tasted babkas before! I am a Japanese woman (so excuse my English!), and was a vegan from 2007 through 2015 and then switched to this WOE (way of eating) right after quitting being a vegan in January 2016. And I didn’t even know about babkas until a few days ago, so there was simply no time for me to try a regular babka recipe!

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Then, a few days ago, I was just looking though this Japanese magazine featuring regular high carb desserts and breads, and came across several pictures of this beautiful chocolate babka. That babka was soooo tempting but I just thought…

“It’s never gonna happen!”

Then, I thought…

“Oh, no, wait! Can’t I try making it with fat head dough?”

Even though this was actually my first attempt, I just couldn’t wait anymore to show my video to those who are on this WOE. It was a great success anyway, wasn’t it? I’m certain that this babka tastes different than the real babkas, but it’s still good! (Comment added on Oct 9 2017: And after that, I don’t remember how many times I tried this recipe to make it better.)

You might be wondering how to transfer the dough into the prepared loaf pan. Don’t worry! Just transfer as best as you can into the pan. Make sure that the two braids stick together in the pan. The dough won’t rise much but it will spread just a little bit while baking and (hopefully) fill in gaps if any. Unfortunately, it doesn’t look good before baking…

See how beautifully it is baked ❤

If you find the interior a bit wet when slicing before serving and you don’t like it, just transfer the slices to the oven and bake a few minutes. Personally, I think the fat head dough gets much tastier and fluffier when reheated anyway. (However, with a 60 minute baking time, it should be baked well. At my first attempt, I baked only 30 minutes and the interior was really wet!)

If you want it more chocolatey, simply sprinkle sugar free chocolate chips over the filling before rolling the dough up.

Fat Head Cinnamon Babka (Recipe -> Click here!)

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5 from 2 votes

Fat Head Chocolate Babka / Low Carb / Keto

Prep Time 30 minutes
Cook Time 1 hour
Total Time 1 hour 30 minutes
Servings 10 Slices
Calories 249 kcal
Author Miyuki


Chocolate Cream Cheese Filling

  • 6 oz Cream Cheese (Softened) (170 g)
  • 1/3 cup Heavy Cream (80 cc)
  • 6 tbsp Cocoa Powder
  • 1 tbsp Cinnamon
  • 2 tsp Liquid Stevia
  • 2 tsp Vanilla Extract
  • 5 - 6 tbsp Sugar Free Chocolate Chips (Optional: To sprinkle over filling)

Fat Head Dough

  • 2 1/2 cups Shredded Mozzarella Cheese (270 g)
  • 3 oz Cream Cheese (85 g)
  • 2 Eggs
  • 1.5 oz Coconut Flour (45 g) (OR 1 1/4 cups (125 g) Almond Flour)
  • 1 tbsp Aluminum-Free Baking Powder
  • 1 tsp Stevia Powder
  • 1 tsp Xanthan Gum (Optional but helps the texture)
  • 1 tsp Vanilla Extract


Chocolate Cream Cheese Filling

  1. Beat the cream cheese in a large bowl.

  2. Add the rest of the filling ingredients and mix well. (I used this liquid stevia.)

  3. Set aside.

Fat Head Dough

  1. In a large saucepan, melt the mozzarella cheese and cream cheese over low heat until it can be stirred together and remove from the heat. (Or microwave 1 - 1.5 minutes.)
  2. Stir until well combined.
  3. Add the eggs and stir.
  4. Add the rest of the dough ingredients and mix well. (I use this stevia powder and this xanthan gum.)

  5. Wet your hand and knead the dough until uniform. (* Reheat the dough if it gets crumbly.) (Add flour little by little (like 1/2 tsp at a time) if the dough is too sticky.)


  1. Preheat the oven to 190 C / 375 F.

  2. Divide the dough into two equal portions and place one of the dough on a parchment paper.

  3. Top the dough with another piece of parchment paper and roll out into a 15 x 10 inch (37.5 x 25 cm) rectangle.

  4. Spread the chocolate cream cheese filling over the dough, leaving a 1 inch (2.5 cm) border all around. (Sprinkle the chocolate chips over the filling if you want it more chocolatey.)

  5. Roll the dough up into a log.

  6. Cut the dough into half lengthwise.

  7. Twist the two strands around each other, trying to keep the cut sides facing out. Pinch the ends together.

  8. Transfer the dough into a loaf pan. (* I form a ring and place seam side down in the half side of the pan.)

  9. Repeat with the other dough.

  10. Bake for about 60 minutes (Please adjust the time). (* Cover with aluminium foil halfway through the baking (20 - 25 minutes later).)

  11. Allow to cool for 10 - 15 minutes in the pan, and then remove from the pan and let cool completely on a wire rack. (* It's soft when warm. It will harden up as it cools.)

Recipe Notes

Reheat in the oven / toaster oven before serving for a fluffy texture.

Also, if you find the interior a bit wet when slicing before serving and you don't like it, just transfer the slices to the oven / toaster oven and bake a few minutes. (However, with a 60 minute baking time, it should be baked well.)

Per Slice:

Calories 249 kcal, Protein 12.8 g, Total Fat 19.4 g, Total Carbohydrate 6.9 g, Dietary Fiber 2.8 g, Sugar 3.0 g

Recipe updated on 7 Oct, 2017

Another Chocolate Filling Recipe

  • 1/2 cup Heavy Cream (120 ml)
  • 3 oz Unsweetened Baking Chocolate (85 g)
  • 2 tsp Liquid Stevia
  • 2 tsp Vanilla Extract
  1. Heat the heavy cream in a saucepan over low heat. Bring to a simmer and remove from the heat.
  2. Add the unsweetened chocolate and sweetener. Stir until melted and smooth.
  3. Add the vanilla and mix well.
  4. Cool to room temperature.

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  1. William Dotson says:

    Is the aluminum-free baking powder absolutely necessary, don’t have any.

    • Keto Diet Channel says:

      Thank you for your comment ❤
      Actually I’ve never tried my fat head dough without baking powder, but other low carb recipe bloggers do not use it for pizza crust etc. So I cannot tell this for sure…, but hopefully it should work (it’s just it doesn’t rise that much, that’s all, I think!). Hope it’ll turn out great and that you’ll like it!
      Thanks again for your comment ❤

  2. Bern and Barry Johnson says:

    Thanks for posting this recipe. I will be trying this soon.

  3. ABKJ says:

    Sounds like a great recipe. Thanks.