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

Ingredients

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 (45 g) Coconut Flour (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

Instructions

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.)

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.

  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. Also, it rises while baking but shrinks as it cools.)

Recipe Notes

Reheat in the oven / toaster oven before serving for a soft/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 (Without Optional Sugar-Free Chocolate Chips):

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. 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.