Paleo Babka Toast
Indulge in the rich, decadent flavors of this Paleo Babka Toast—an irresistible grain-free twist on a traditional favorite! Made with nutrient-packed almond and coconut flours, this recipe is naturally gluten-free and refined-sugar-free, sweetened with honey and coconut sugar for a wholesome touch of sweetness. Each bite is swirled with finely chopped dark chocolate, warming cinnamon, and crunchy walnuts, creating a marbled masterpiece that's as beautiful as it is delicious. The loaf is baked to golden perfection, then toasted for a lightly crisp exterior, making it an ideal breakfast, snack, or dessert option for those following Paleo or clean-eating lifestyles. Easy to prepare yet stunningly indulgent, this recipe proves that enjoying a treat doesn't mean compromising on health!
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Recipe Information
Ingredients
- 2 cups almond flour
- 0.25 cup coconut flour
- 0.25 cup tapioca starch
- 1 teaspoon baking soda
- 0.5 teaspoon salt
- 4 large eggs
- 0.5 cup coconut oil, melted
- 0.25 cup honey
- 1 teaspoon vanilla extract
- 100 grams dark chocolate, finely chopped (preferably 70% cacao or higher)
- 2 teaspoons cinnamon
- 0.5 cup chopped walnuts
- 2 tablespoons coconut sugar
Instructions
Preheat your oven to 350°F (175°C) and line a 9x5 inch loaf pan with parchment paper.
In a large mixing bowl, combine almond flour, coconut flour, tapioca starch, baking soda, and salt.
In another bowl, whisk together the eggs, melted coconut oil, honey, and vanilla extract until well combined.
Gradually add the wet ingredients to the dry ingredients, stirring until a thick batter forms.
In a small bowl, mix the chopped dark chocolate, cinnamon, chopped walnuts, and coconut sugar.
Pour half of the batter into the prepared loaf pan, spreading it evenly.
Scatter half of the chocolate mixture over the batter, gently pressing it into the batter with a spatula.
Pour the remaining batter over the chocolate layer and spread to cover evenly.
Top with the remaining chocolate mixture, pressing it gently into the batter.
Use a butter knife to make a few swirls throughout the batter to create a marbled effect.
Bake in the preheated oven for 40-45 minutes, or until a toothpick inserted into the center comes out clean.
Allow the babka to cool in the pan for 10 minutes, then transfer to a wire rack to cool completely before slicing.
Slice and toast the babka in a toaster or under a broiler until golden and slightly crispy.
Serve warm as a satisfying Paleo-friendly treat.
Nutrition Facts
Calories |
4048 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 320.5 g | 411% | |
| Saturated Fat | 143.5 g | 718% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 744 mg | 248% | |
| Sodium | 2779 mg | 121% | |
| Total Carbohydrate | 248.8 g | 90% | |
| Dietary Fiber | 50.9 g | 182% | |
| Total Sugars | 111.7 g | ||
| Protein | 90.2 g | 180% | |
| Vitamin D | 4.1 mcg | 20% | |
| Calcium | 710 mg | 55% | |
| Iron | 27.6 mg | 153% | |
| Potassium | 1496 mg | 32% | |
*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.
