Sugar-Free Chocolate Babka
Indulge guilt-free with this decadent Sugar-Free Chocolate Babka, a delightful twist on a classic Eastern European treat. This recipe swaps refined sugar for natural sweeteners like erythritol or stevia, creating a rich, cocoa-infused bread that’s perfect for those mindful of their sugar intake. The tender, buttery dough is elevated with a luscious filling of melted dark chocolate, unsweetened cocoa powder, and a hint of applesauce, ensuring every bite is a perfect balance of flavor and texture. Braided for a stunning presentation, this babka is ideal for brunch spreads, desserts, or gifting. With wholesome ingredients like honey, vanilla, and unsweetened applesauce, this sugar-free recipe proves that indulgence can still be healthy and delicious.
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Recipe Information
Ingredients
- 0.75 cup Whole milk
- 2.25 teaspoons Active dry yeast
- 1 tablespoon Honey
- 0.25 cup Unsalted butter (room temperature)
- 2 Large eggs
- 1 teaspoon Vanilla extract
- 3.5 cups All-purpose flour
- 1 teaspoon Salt
- 0.5 cup Erythritol or Stevia (granulated)
- 0.5 cup Unsweetened cocoa powder
- 5 ounces Dark chocolate (at least 70% cacao, chopped)
- 0.25 cup Unsweetened applesauce
- Nonstick cooking spray or butter for greasing
Instructions
Warm the milk to about 110°F (43°C) and pour it into a large mixing bowl.
Sprinkle the yeast over the milk, add the honey, and let it sit for about 5 minutes until it becomes frothy.
Using a stand mixer with a dough hook attachment, add the room-temperature butter, eggs, and vanilla extract to the yeast mixture and mix until combined.
Gradually add the flour and salt, mixing on low speed until the dough comes together.
Increase the speed to medium and knead the dough for about 5-7 minutes until it is smooth and elastic.
Transfer the dough to a lightly greased bowl, cover it with plastic wrap or a damp towel, and let it rise in a warm place for about 1 hour until it doubles in size.
For the filling, mix together the erythritol or stevia with the unsweetened cocoa powder in a medium bowl.
In a small saucepan, melt the chopped dark chocolate over low heat, stirring constantly until smooth. Remove from heat and cool slightly.
Stir the melted chocolate and applesauce into the erythritol and cocoa mixture. Mix until smooth.
Grease a 9x5-inch loaf pan with nonstick cooking spray or butter.
After the dough has risen, punch it down and roll it out on a lightly floured surface into a rectangle about 12x16 inches.
Spread the chocolate filling evenly over the dough, leaving a 1/2-inch border around the edges.
Starting from a long side, tightly roll up the dough to form a log.
Using a sharp knife, cut the log in half lengthwise to expose the filling.
Twist the two halves together in a braid-like manner, keeping the cut sides up.
Place the twisted dough into the prepared loaf pan.
Cover with a towel and let rise again for about 45 minutes.
Preheat the oven to 350°F (175°C).
Bake the babka for about 40 minutes, or until a skewer inserted into the center comes out clean.
Let cool in the pan for about 10 minutes, then transfer to a wire rack to cool completely before slicing and serving.
Nutrition Facts
Calories |
3432 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 142.4 g | 183% | |
| Saturated Fat | 80.1 g | 400% | |
| Polyunsaturated Fat | 0.2 g | ||
| Cholesterol | 523 mg | 174% | |
| Sodium | 2615 mg | 114% | |
| Total Carbohydrate | 612.1 g | 223% | |
| Dietary Fiber | 70.5 g | 252% | |
| Total Sugars | 68.7 g | ||
| Protein | 98.1 g | 196% | |
| Vitamin D | 4.7 mcg | 24% | |
| Calcium | 594 mg | 46% | |
| Iron | 57.2 mg | 318% | |
| Potassium | 3838 mg | 82% | |
*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.
