This Keto Babka Snowflake is a holiday twist on the classic babka. This pull-apart babka is sugar-free, low carb and yeast-risen with all the chocolate layers you know and love!
Babka is a layered sweet bread that was traditionally an Eastern European Jewish delight. You’ll usually see babka made in a loaf but this Keto Babka Snowflake is a pull-apart that could serve a small crowd!
Traditional babka is made with sugar, flour and chocolate so read on to see what we need to make these babies ketofied!
KEY INGREDIENTS KETO BABKA SNOWFLAKE ❄️
Vital Wheat Gluten
Wheat gluten is the protein from wheat. It is low carb and gives this babka a familiar texture and taste to the traditional version. Kneading it helps the gluten develop and allows us to roll those beautiful paper thin layers of chocolaty goodness!
Check out more keto recipes with vital wheat gluten.
Lupin Flour
This high protein, low carb flour from the lupin bean is a key ingredient in my keto pantry. In this Keto Babka Snowflake, it is one of the key flour ingredients.
Check out more keto recipes with lupin flour.
This is one of my favorite keto ingredients. I use it in breads, cakes and muffins. This zero calorie fiber from oats helps give the Keto Babka Snowflake its light texture. One note – please be sure to buy LifeSource brand, others I have tried have caused my breads to collapse.
Check out more keto recipes with oat fiber.
Oat Fiber
Allulose
This sweetener tastes and behaves so similarly to sugar; it’s by far my best keto discovery. Allulose is a rare, naturally occurring sugar that is very low in calories and well as low carb. I go through more of this than I care to think about and it’s my most recommended ingredient.
Check out more keto recipes with allulose.
TECHNIQUE
There are a couple of techniques used to make these Keto Chocolate Babka Buns.
Water Roux
For a soft texture and longer shelf life, I like to use a water roux method for making the dough. This involves taking a portion of the flour, combining it with water and microwaving it until the mixture thickens. Although it’s a little different, this technique will help this babka stay deliciously fresh and soft.
Extended Kneading
This dough does require a bit of time to knead it. I usually knead for 7-10 minutes until the bread has a nice stretch. This stage is called weak windowpane – where the dough stretches to form a “window” rather than just ripping. At this stage, I add the softened butter one tablespoon at a time and continue kneading until the dough is soft and supple. It can take a little time and some close watching at the end!
Chocolate Cinnamon Filling 🍫
In a microwave safe bowl combine half of the chocolate and the butter. Microwave in 20 second bursts until the butter and chocolate are melted, being extremely careful not to burn the chocolate. To the melted mix, add the remaining chocolate and stir until it’s completely melted and then add the remaining ingredients. I’ve tried using the stove top but it’s just too easy to burn the chocolate. This mixture will get spread in a very thin layer across the bread to form those amazing chocolate layers we all love! Yum!
EQUIPMENT
- Microwave safe bowl
- Scale
- Spatula
- Rolling pin
- Silicone mat or parchment paper
TROUBLESHOOTING
Why is my dough not rising?
This dough is enriched with butter, cream and allulose. Enriched dough can take a little extra time and effort to rise. Make sure that the dough is in a warm spot – you can place it inside the oven with light on or in a warm microwave (Tip: warm up some water so the microwave is warm and steamy, leave the hot water in the microwave with your dough). To judge when it’s risen, go more on the size and feel of the dough than the clock. If you have waited and it still seems like the dough is going nowhere, it’s possible your yeast is dead. Sorry, that’s the worst case scenario and means you’ll need to start again.
How do I get 12 even sections?
I suggest making four cuts, making equal sections, then cutting each of these quarters into thirds. It’s just easier for me to think about than trying to cut 12 even sections!
Keto Babka Cut into quarters 
Each quarter cut in thirds 
Twelve sections total
🍽 SERVING
These would be perfect to serve in many ways!
How to serve Keto Babka Snowflake:
- Perfect for a holiday party or brunch
- Great for Hanukkah celebrations or other winter holidays
- Amazing for a holiday gift basket, who wouldn’t love to receive these? 🎁
What should I drink with a Keto Babka Snowflake?
These are amazing with coffee☕️ or how about some nice bubbly? 🥂
STORING
These are good for a couple of days in an airtight container… if they last that long!
❤️ MORE RECIPES YOU’LL LOVE
- You’ll love these Keto Kabocha Latkes
- Yule love this Keto Yule Log 🌲
- Keto Peppermint Marshmallows
- For chocolate lovers Keto Chocolate Zucchini Cake
- Try these Keto Chocolate Babka Buns 🍫
- Try this amazing Keto Bacon Cheddar Cheese Ball – pine cone shaped for the holidays!
Keto Babka Snowflake
Equipment
- Stand Mixer
- Wire Rack
- baking sheet
- Silpat or parchment paper
- Microwave safe bowls
Ingredients
- 6 tablespoons water for Water Roux (see note below)
- 1/4 cup heavy whipping cream
- 2 tablespoons water
- 1/2 teaspoon honey for feeding the yeast
- 1/2 tablespoon instant yeast
- 1/2 egg (half will be used for egg wash)
- 2 tablespoons butter room temperature and cut into cubes
- 1/4 cup allulose
- 75 grams vital wheat gluten
- 40 grams lupin flour
- 20 grams oat fiber
- 1/2 teaspoon salt
FILLING
- 1.5 ounces baking chocolate unsweetened
- 3 tablespoons butter
- 8 tablespoons allulose
- 4 tablespoons cocoa powder
- 1 tablespoon cinnamon
EGG WASH
- 1/2 egg
- 1 teaspoon water
Instructions
- Weigh out all the flours and mix thoroughly.
- Make Water Roux by mixing 25 g of flour and 6 tablespoons of water. Microwave in 30 second intervals until mixture thickens. Approximately 1.5-2 minutes. Allow to cool slightly.
- Add warm water roux (make sure it is not hot!), heavy whipping cream, 2 tablespoons of water, honey, egg, allulose and yeast and mix well.
- Slowly add flour mixture and salt to the mixer as it runs on low.
- Once combined, use the dough hook to mix for 6-8 minutes. Touch the dough to check for stickiness. The dough should stretch when pulled and not rip.
- Add one tablespoon of butter and begin to knead again on low. When it is absorbed, add the second tablespoon of butter. Continue to mix until dough is supple and stretches easily.
- Cover and place in a warm spot. Allow to rise until doubled in size. Be patient!
- When the dough has risen. we'll prepare the filling.
FILLING
- In a microwave safe bowl, combine half the chocolate with the butter. Microwave 20 seconds at a time until both are melted, being careful not to burn the chocolate.
- Add the remaining chocolate to the warm mix and stir until in melts. Then add the remaining ingredients and mix until combined. The filling will be a pretty stiff mixture.
- With the filling prepared, portion out the dough into 3 pieces using the scale.
- Roll out one piece of dough into a round shape until it is almost so thin you can see through it. When you move it, it will shrink a bit. Place this on your parchment.
- Add 1/2 of the filling mixture to the center of the dough and spread it out.
- Roll out the second piece of dough and place over the top. Add the remaining filling and spread it out.
- Roll out the last piece of dough and place on top.
- Using the rolling pin, roll the whole assembly a little more.
- Using a bowl or a dish as a guide, trim any extra dough to form a circle.
- The dough needs to be cut into 12 roughly equal sections. Start by cutting the dough into quarters. I used a tablespoon to help me not cut too far into the center.
- Cut each quarter into thirds.
- You'll end up with 12 sections.
- Work with two sections next to each other, one in each hand and twist away from each other. Twist 3-4 times to get a nice patter. Continue until all the sections are twisted. Allow to rise for 45 minutes.
- Preheat the oven to 325 degrees F.
- Brush with eggwash before baking.
- Bake the snowflake for 22-28 minutes until golden. Allow to cook on a rack.
- Sprinkle with powdered allulose and garnish with rosemary and cranberries. Enjoy!
Wow!! You make this look easy but since you have so many helpful hints and pictures I’m going to give this a whirl!
It looks harder than it is – I think you’ll do a great job! I’d love to see a pic of yours!
This is such a great idea!
Thank you, Kyleigh! I hope you’ll enjoy it! Happy Holidays!
Wow, what a great way to make a classic dish suitable for tricky dietary requirements!
Thank you, Chloe! It takes a little creativity sometimes to get make it keto! I hope ketoers (and everyone) enjoy this one!
Looks really tasty and healthy but a bit complicated for me. But I”’ give it a try! thanks
Thanks, Sylvia! There are a couple of steps but I know you can do it! I’d love to hear how it goes. You can always get a hold of me quickly on instagram if you need help! @starfishinthekitchen
This looks amazing and so pretty. I have never made a babka before, but I think I’ll give your recipe a try. Thanks for sharing.
Thank you, Kalu! I’m sure you’ll be great at it! It’s lots of fun and pretty to have the snowflake. You can always make the recipe into a loaf too. Thanks!
I have never had this type of bread before, it looks so delicious! I can’t wait to try it!
I’m sure you’d be great at it, Colette! I hope you make it soon and share a pic! Happy Holidays!
What a beautiful creation! Can’t wait to try this 🙂
Thank you so much, Catherine! Please send me a pic of yours when you do – I’m sure it’ll be gorgeous!
Thanks for such a detailed explanation & tips! I struggle with dough & this is a life saver for me.
Thanks so much, Kaka! I feel like all the photos almost make it seem more inovolved than it is but I’m so glad to hear they’re helpful! If you ever need help feel free to write me on instagram, I usually see that quickly with notifications. I’m @starfishinthekitchen
Beautiful…you make it look so easy…and I love that it takes into account so many different dietary restrictions.
Thank you, Debra! I’m glad it was helpful and I hope you’ll enjoy it! Post a pic when you make it! 🙂
Looks so beautiful! Such a treat for the holidays!
Thanks so much, Jill! I’m so glad you enjoyed it!
My goodness is this ever pretty!! I’ve yet to try babka, but with everyone posting it recently I think it’s something I may have to look into 🙂
Thanks so much, Cindy, you should definitely make one! You’ll love it!
Wow, this is beautiful. Do you think I can make it traditionally, non-keto?
Hi Kristina, for sure! It’s way easier to do a traditional one. I love the filling so I’d leave that the same, just use sugar instead of allulose. For the dough, use your favorite babka recipe and just follow the instructions. I think way back in the day I may have made one from Mark Bittman on the New York Times’ website. His recipes are always stellar!
What a gorgeous babka!!! I cannot believe the creations you make keto. It’s so inspiring
Ksenia, you are SO sweet, thank you! Keto recipes take a little work, but that’s my job! 🙂 Happy to share recipes to make keto enjoyable! Thanks so much for your comment!
You don’t seem to list an oven temp.
You also mention adding an egg to the dough, which doesn’t appear in the ingredients list.
Thanks for checking out the recipe! The egg is in the ingredients twice – you’ll need half in the dough and use the remaining half as the eggwash. For best results bake at 325 degrees F.