CHOCOLATE CINNAMON PULL-APART BREAD – Keto, Low Carb, Gluten Free, Sugar Free
Every time I see something made with regular flour in a magazine or something, I just think how I can change that to a keto version. The conclusion is always the same… Fat Head Dough :p (See my other recipes using Fat Head Dough from HERE.)
This one actually turned out great. Who would think this pull-apart bread is low carb at a first glance? Of course it tastes different than regular bread made with flour, but it still tastes great and I love it ❤
I also tried a Cream Cheese Version↓↓↓ The cream cheese filling I used is from this recipe.
How to make fat head dough: Please watch the first half (from 00:08 – 00:32) of the video below. The recipe for Fat Head Cream Horns (Cannoli) is here!
For my other Fat Head recipes, please click here!
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Chocolate Cinnamon Pull-Apart Bead / Keto / Low Carb / Gluten Free / Sugar Free
- 1 oz Chopped Walnuts (28 g)
- 1 tbsp Cinnamon
- 1/4 cup Heavy Cream (60 ml)
- 1.5 oz Unsweetened Chocolate, Chopped (40 g)
- 1 tsp Liquid Stevia (or Other Powdered Sweetener of Choice - Adjust)
- 1 tsp Vanilla Extract
- 1 1/2 cups Shredded Mozzarella (160 g)
- 2 oz Cream Cheese (56 g)
- 1 Egg
- 3/4 cup Almond Flour (85 g) (or 3.5 - 4 tbsp (30 g) Coconut Flour)
- 1/2 tsp Stevia Powder
- 1/2 tsp Aluminum-Free Baking Powder
- 1 tsp Vanilla Extract
- 1/2 tsp Xanthan Gum (Optional)
- 1/2 tsp Cocoa Powder
Heat the heavy cream in a saucepan over low heat. Bring to a simmer and remove from the heat.
Add the unsweetened chocolate and stevia. Stir until melted and smooth.
Add the vanilla and mix well.
Cool to room temperature and place in a piping bag.
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.)
Stir until well combined.
Add an egg and stir.
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.
Preheat the oven to 180 C / 350 C.
Place the dough on a parchment paper.
Top the dough with another piece of parchment paper and roll it out into a 15 x 12 inch (40 x 30 cm) rectangle.
Cut the dough into 12 rectangles with a pizza cutter.
Pipe the chocolate sauce evenly over the dough.
Sprinkle the chopped nuts and cinnamon.
Tri-fold each rectangle and layer them in a greased loaf pan (about 8 x 4 inch / 20 x 10 cm).
Bake for 30 - 35 minutes. * Cover the top with aluminum foil when it’s golden brown.
Let cool in the pan for 15 minutes.
Dust with the cocoa powder.
Keep refrigerated. It tastes better if heated in the toaster oven or oven for several minutes before serving.
Calories 482 kcal, Protein 21.5 g, Total Fats 41.9 g, Total Carbohydrates 11.3 g, Dietary Fiber 4.7 g, Sugar 2.5 g
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