Low Carb Chocolate Babka
Indulge guilt-free with this irresistibly rich Low Carb Chocolate Babka, a decadent twist on the traditional Eastern European sweet bread. Perfectly suited for keto and low-carb lifestyles, this recipe swaps conventional flour for almond and coconut flour, while erythritol provides a natural, sugar-free sweetness. Layers of velvety dark chocolate filling, made with unsweetened cocoa powder and sugar-free chocolate, deliver bursts of pure chocolatey goodness in every bite. The signature braided design adds a show-stopping visual appeal, while optional chunks of walnuts bring a delightful crunch. Ready in just under 90 minutes from prep to bake, this impressive low-carb dessert is both elegant and satisfying—perfect for holiday gatherings, brunch spreads, or anytime you crave a healthier treat. Enjoy this chocolate babka warm or at room temperature for a truly memorable experience!
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Recipe Information
Ingredients
- 200 grams Almond flour
- 50 grams Coconut flour
- 1 teaspoon Xanthan gum
- 2 teaspoons Baking powder
- 0.25 teaspoon Salt
- 100 grams Unsalted butter
- 100 grams Granulated erythritol
- 3 large Eggs
- 1 teaspoon Vanilla extract
- 30 grams Unsweetened cocoa powder
- 60 milliliters Heavy cream
- 100 grams Dark chocolate (70% cocoa, sugar-free)
- 50 grams Walnuts (optional)
Instructions
Preheat your oven to 180°C (350°F) and line a loaf pan with parchment paper, leaving some paper hanging over the edges for easy lifting later.
In a large bowl, combine almond flour, coconut flour, xanthan gum, baking powder, and salt. Set aside.
In another bowl, use an electric mixer to cream the butter with the erythritol until light and fluffy.
Add eggs one at a time to the butter mixture, beating well after each addition, followed by the vanilla extract.
Gradually add the dry ingredients into the wet mixture and mix until a dough forms.
For the chocolate filling, in a small saucepan, heat heavy cream and cocoa powder over a low flame until smooth, then stir in chopped dark chocolate until melted completely.
Fold the optional walnuts into the chocolate filling if using.
Roll out the dough on a piece of parchment paper into a rectangle about 1cm thick. Spread the chocolate mixture evenly over the dough, leaving a small border around the edges.
Carefully roll the dough from the long side into a log shape. Use the parchment paper to aid you in rolling.
Slice the log lengthwise down the center using a sharp knife. Rotate each half so the layers are exposed on top and gently twist them around each other to form a braid.
Place the braided dough into the prepared loaf pan. Allow the dough to rest for 10 minutes before baking.
Bake in the preheated oven for 45 to 50 minutes or until the loaf is firm to the touch and a skewer inserted in the center comes out clean.
Let the babka cool in the pan on a wire rack for about 10 minutes before lifting it out using the parchment paper overhang to cool completely.
Slice and serve this delicious low carb chocolate babka warm or at room temperature.
Nutrition Facts
Calories |
3492 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 304.2 g | 390% | |
| Saturated Fat | 109.1 g | 546% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 839 mg | 280% | |
| Sodium | 1833 mg | 80% | |
| Total Carbohydrate | 249.5 g | 91% | |
| Dietary Fiber | 73.2 g | 261% | |
| Total Sugars | 14.1 g | ||
| Protein | 91.9 g | 184% | |
| Vitamin D | 3.1 mcg | 15% | |
| Calcium | 697 mg | 54% | |
| Iron | 30.2 mg | 168% | |
| Potassium | 1883 mg | 40% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
