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Jenna’s Keto Chocolate Babka

Chocolate Filling

Fat Head Dough

Chocolate Cream Cheese Filling

 Beat the cream cheese. Then add rest of filling ingredients combine well and set    aside

Fat Head Dough

  1. In a medium-large saucepan, melt the mozzarella cheese and cream cheese over low heat until it can be combined together and remove from the heat.

  2. Add the eggs, stir

  3. Add rest of dough ingredients, combine

  4. Wet hands and knead dough until uniform – Reheat the dough if it gets crumbly. Add Almond flour Tsp by Tsp.

Putting it all together

 Preheat the oven to 375 degrees         

Divide dough into two equal portions then place one of the dough portions on  parchment paper.         

Top the dough with another piece of parchment paper and roll out into a 15 x 10 inch rectangle or as close as you can.       

 Spread the chocolate cream cheese filling over the dough be sure to leave a 1 inch border all the way around.        

 Sprinkle the chocolate chips over the filling        

 Roll the dough up into a log  Cut the dough into half lengthwise       

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

Transfer the dough into a loaf pan. Repeat with the other dough. 

Bake for around 60 minutes all oven temps vary so make sure to check on it every so often.  Cover with foil halfway through the baking. 

Allow to cool for 15 minutes in pan then remove from the pan and let cool completely wire rack. Bread will be soft when it is still warm but will get firmer as it cools.


Reheat in the oven before serving for a fluffy texture.

Also, if you find the inside 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.

Per Serving:

Net Carbs 4g-

Protein 13 g-

Fat 19 g,