Fat Head Cinnamon Babka with Cinnamon Glaze / Keto / Low Carb / Gluten Free / Sugar Free

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FAT HEAD CINNAMON BABKA WITH CINNAMON GLAZE – Keto, Low Carb, Gluten Free, Sugar Free

After posting the Fat Head Chocolate Babka video on my Facebook page for the second time, one of my page followers gave me a direct message asking if I could do a cinnamon version. So, after trying several recipes, here it is. I don’t know how many slices of this cinnamon babka I ate for the last two weeks! :p Like I said in the Fat Head Chocolate Babka post, I’m certain that my fat head babkas taste different than the real babkas, but they are still good! ❤

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I wanted to be creative, so I decided to twist a cinnamon filling log and a cream cheese filling log around each other. If you don’t want the cream cheese filling, please double the cinnamon filling ingredients. You don’t need to cut each log in half lengthwise in this recipe like the chocolate babka. It’s because the cinnamon filling on top got burnt in my first attempt even with aluminum foil covering the top.

The cinnamon glaze tastes amazing. I also tried cinnamon syrup (melted butter, cinnamon and sweetener). While the syrup was good, I think the glaze is much better for this cinnamon babka.

For my other Fat Head recipes, please click here!

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

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Fat Head Cinnamon Babka with Cinnamon Glaze / Keto / Low Carb / Gluten Free / Sugar Free

Prep Time 30 minutes
Cook Time 1 hour
Total Time 1 hour 30 minutes
Servings 10 Slices
Calories 290 kcal
Author Miyuki

Ingredients

Cream Cheese Filling

  • 3 oz Cream Cheese, Softened (85 g)
  • 1 tbsp Heavy Cream
  • 1.5 tsp Stevia Powder
  • 1 tsp Vanilla Extract
  • 1/2 oz Chopped Walnuts (14 g)

Cinnamon Filling

  • 4 oz Unsalted Butter, Softened (1/2 cup / 112 g)
  • 2 tbsp Cinnamon
  • 3/4 tbsp Stevia Powder (or 1/3 cup Other Sweeter of Choice)
  • 1/2 oz Chopped Walnuts (14 g)

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

Glaze

  • 2/3 cup Powdered Sweetener (I used Swerve Confectioners) (90 g)
  • 1.5 tsp Cinnamon
  • 4 tbsp Water (60 cc / 1/4 cup)
  • 1/2 tsp Vanilla Extract

Instructions

Cream Cheese Filling

  1. Beat the cream cheese in a bowl.
  2. Add the heavy cream, stevia and vanilla and mix well.
  3. Set aside.

Cream Cheese Filling

  1. Cream the butter in a bowl.
  2. Add the cinnamon and stevia and mix well.
  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.
  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.

Assembly

  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. (Place the other dough in a warm place. The dough tends to break easily if cold when you work with it later.)

  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 cream cheese filling over the dough, leaving a 1 inch (2.5 cm) border all around. Sprinkle the walnuts. Roll the dough up into a log. Set aside.
  5. Repeat with the other dough. Spread the cinnamon filling over the dough, leaving a 1 inch (2.5 cm) border all around. Sprinkle the walnuts. Roll the dough up into a log.
  6. Twist the two logs around each other. Pinch the ends together.
  7. Fold the dough lightly and transfer into a loaf pan.
  8. Bake for about 60 minutes (Please adjust the time). (* Cover with aluminum foil halfway through the baking (20 - 25 minutes later).)
  9. 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.)
  10. Wait until the babka is cooled to touch. Then spread the glaze on top.

Glaze

  1. Blend together all the glaze ingredients until smooth.

Recipe Notes

Keep refrigerated if you don't finish in one sitting. Remove from the fridge at least 30 minutes before serving for a soft texture. But personally, I recommend reheating for a few minutes in a toaster oven / oven before serving for a fluffy texture (and it gets tastier). In that case, reheating gets messy with the glaze spread on top because it melts, so be careful not to reheat too long! So, if you know beforehand that you don't eat them all in one sitting and want to keep the rest in the fridge, I suggest you make glaze again at the next sitting.

If you don't want the cream cheese filling, please double the cinnamon filling ingredients.

 

Per Slice:

Calories 290 kcal, Protein 11.6 g, Total Fat 24.0 g, Total Carbohydrate 15.4 g, Dietary Fiber 1.9 g, Sugar 3.4 g (Most of the carbs are from Swerve (Erythritol = sugar alcohol). I used 90 grams of Swerve for the glaze, which means 9 grams of carbs per slice are from Swerve, so please subtract that. But it may be still high for those who count total carbs not net carbs.)

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COMMENTS

  1. Tara says:

    This looks yummy! It’s pretty high on the carb side to be keto but perhaps for a special occassion? Thanks for sharing!

    • Keto Diet Channel says:

      Thank you very much for stopping by!
      Yes, if you count total carbs, that may be high and it’s also because it calls for erythritol for the glaze but you can skip it 🙂
      Thank you again for your comment.

  2. Terry says:

    Is that stevia extract?

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