Jenna’s Keto Chocolate Babka
Fat Head Dough
- 2 1/2 cups Shredded Mozzarella Cheese (270 g)
- 3 oz Cream Cheese (85 g)
- 2 Eggs
- 1 1/4 cups Super fine Almond Flour
- 1 tbsp Baking Powder
- 1 tsp Stevia Powder
- 1 1/4 tsp Xanthan Gum
- 2 tsp Bourbon Vanilla Extract
Chocolate Cream Cheese Filling
Beat the cream cheese. Then add rest of filling ingredients combine well and set aside
Fat Head Dough
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.
Add the eggs, stir
Add rest of dough ingredients, combine
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.
Net Carbs 4g-
Protein 13 g-
Fat 19 g,