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.
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.
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.
There are a couple of techniques used to make these Keto Chocolate Babka Buns.
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.
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!
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!
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? 🥂
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
- Stand Mixer
- Wire Rack
- baking sheet
- Silpat or parchment paper
- Microwave safe bowls
- 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
- 1.5 ounces baking chocolate unsweetened
- 3 tablespoons butter
- 8 tablespoons allulose
- 4 tablespoons cocoa powder
- 1 tablespoon cinnamon
- 1/2 egg
- 1 teaspoon water
- 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.
- 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!