This Keto Chocolate Babka is a delicious brioche-style sweet bread that is perfect for sharing!
We’ve cut the carbs in the traditional recipe by using a variation on our famous Keto Soft Pretzel dough, which gives this bread a soft and chewy texture.
This Keto Chocolate Babka recipe makes 12 serves. 1 serving is 1 slice and has 3g net carbs.
Keto Chocolate Babka Ingredients
- Bread Ingredients:
- 2 teaspoons of Dried Yeast
- 1 teaspoon of Inulin
- 2 tablespoons of Warm Water
- 6 ounces of Almond Flour
- 2 ounces of Brown Sugar Sweetener
- 2 teaspoon of Xanthan Gum
- 1 teaspoon of Baking Powder
- 11 ounces of Mozzarella Cheese, shredded
- 2 ounces of Cream Cheese
- 1 large Egg
- Filling Ingredients:
- 2 ounces Sugar-Free Dark Chocolate
- 1.5 ounces of Unsalted Butter
- ¼ cup of Powdered Erythritol
- 1 tablespoon of Unsweetened Cocoa Powder
How to Make Keto Chocolate Babka
- In a small bowl, add the yeast, inulin and warm water, mix well. Set aside to proof.
- In a mixing bowl, add the almond flour, sweetener, xanthan gum, and baking powder. Mix well and set aside.
- Place the mozzarella and cream cheese into a nonstick saucepan and place over low heat until completely melted.
- Pour the cheese mixture into the almond flour mix, add the proofed yeast, and the egg. Mix until fully combined, this step is made easier by putting on some foodsafe gloves and mixing by hand.
- Set aside the dough to rest while you make the filling.
- Place a heatproof bowl over a small saucepan of simmering water and add the chocolate and butter, heat until about 80% melted, then add the powdered sweetener and cocoa powder. Mix into a thick paste, then set aside to cool.
- Roll the dough out between 2 sheets of parchment paper, into a rectangle shape 7mm/0.25in thick. Spread the chocolate paste evenly over the dough.
- Roll the dough into a scroll, from one long side to the other. Squeeze tightly to ensure that the edge is sealed, then cut the log in half lengthwise down the centre.
- Braid the two pieces together and place into a lined loaf pan. Set aside in a warm place to proof for 30 minutes.
- Preheat your oven to 160C/320F.
- Bake your loaf for 30-40 minutes, until golden brown and firm to the touch.
- Remove from the oven and leave to cool in the pan for 20 minutes before turning out onto a cake rack to cool completely.
- Slice into 12 pieces and enjoy!
Keto Chocolate Babka
Our Keto Chocolate Babka is a delicious brioche style sweet bread that is perfect for sharing! This delicious sugar-free loaf is a great dessert or tasty snack.
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Print Pin Share EmailServings: 12
Calories: 235kcal
Unit Conversion
Ingredients
Bread Ingredients:
- 2 teaspoons Dried Yeast
- 1 teaspoon Inulin
- 2 tablespoons Warm Water
- 6 ounces Almond Flour
- 2 ounces Brown Sugar Sweetener
- 2 teaspoon Xanthan Gum
- 1 teaspoon Baking Powder
- 11 ounces Mozzarella Cheese shredded
- 2 ounces Cream Cheese
- 1 large Egg
Filling Ingredients:
- 2 ounces Sugar-Free Dark Chocolate
- 1.5 ounces Unsalted Butter
- ¼ cup Powdered Erythritol
- 1 tablespoon Unsweetened Cocoa Powder
Instructions
- In a small bowl, add the yeast, inulin and warm water, mix well. Set aside to proof.
- In a mixing bowl, add the almond flour, sweetener, xanthan gum, and baking powder. Mix well and set aside.
- Place the mozzarella and cream cheese into a nonstick saucepan and place over low heat until completely melted.
- Pour the cheese mixture into the almond flour mix, add the proofed yeast, and the egg. Mix until fully combined, this step is made easier by putting on some foodsafe gloves and mixing by hand.
- Set aside the dough to rest while you make the filling.
- Place a heatproof bowl over a small saucepan of simmering water and add the chocolate and butter, heat until about 80% melted, then add the powdered sweetener and cocoa powder. Mix into a thick paste, then set aside to cool.
- Roll the dough out between 2 sheets of parchment paper, into a rectangle shape 7mm/0.25in thick. Spread the chocolate paste evenly over the dough.
- Roll the dough into a scroll, from one long side to the other. Squeeze tightly to ensure that the edge is sealed, then cut the log in half lengthwise down the centre.
- Braid the two pieces together and place into a lined loaf pan. Set aside in a warm place to proof for 30 minutes.
- Preheat your oven to 160C/320F.
- Bake your loaf for 30-40 minutes, until golden brown and firm to the touch.
- Remove from the oven and leave to cool in the pan for 20 minutes before turning out onto a cake rack to cool completely.
- Slice into 12 pieces and enjoy!
Video
Healthiest Babka Recipe Ever – Chocolate Braided Swirl Bread – (Low Carb, Keto & Sugar Free)
Nutrition
Serving: 1slice | Calories: 235kcal | Carbohydrates: 7g | Protein: 11g | Fat: 19g | Saturated Fat: 8g | Cholesterol: 49mg | Sodium: 200mg | Potassium: 91mg | Fiber: 4g | Sugar: 1g | Vitamin A: 350IU | Calcium: 183mg | Iron: 1mg
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Looking for more delicious Keto Sweet Bread recipes? Try our;
To make a larger batch of this Keto Chocolate Babka recipe adjust the servings above.
Can i skip the inulin?
Hi Rev, unfortunately, the babka won’t rise without inulin.
Hello! can i replace inulin with psyllium
Hi Perla,
Unfortunately, inulin and psyllium don’t work the same for this recipe.
Are the carbs listed total, or net?
Hi Torbie,
The carbs listed in our nutritional information are total carbs, we provide the net carbs figure in the post just to make it easier 🙂