Keto Babka Snowflake served with rosemary and cranberries for festivity
Desserts 28 comments

Keto Babka Snowflake ❄️

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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!

Keto Babka Snowflake served with rosemary and cranberries for festivity
Keto Babka Snowflake served for a party

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.

Keto Chocolate Babka Buns, water roux mix in bowl
Keto Chocolate Babka Buns, water roux mix

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!

Keto Chocolate Babka Buns, chocolate cinnamon filling ingredients in bowls
Keto Chocolate Babka Buns, chocolate cinnamon filling ingredients

EQUIPMENT

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!

🍽 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

Keto Babka Snowflake

Keto Babka Snowflake

Lindsay
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!
5 from 16 votes
Prep Time 30 mins
Cook Time 25 mins
Rising Time 2 hrs
Total Time 2 hrs 55 mins
Course Dessert
Cuisine American, Jewish
Servings 8
Calories 193 kcal

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.
    Keto Chocolate Babka Buns, flour mix
  • 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.
    Keto Chocolate Babka Buns, water roux mix in bowl
  • 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.
    Keto Chocolate Babka Buns, water roux
  • 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.
    Keto Chocolate Babka Buns, puffy dough, ready to be filled

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.
    Keto Chocolate Babka Buns, chocolate cinnamon filling
  • 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.
    One third of the dough with half of the filling spread out
  • Roll out the second piece of dough and place over the top. Add the remaining filling and spread it out.
    Second piece of dough with remaining filling
  • Roll out the last piece of dough and place on top.
    Final pieces of dough
  • Using the rolling pin, roll the whole assembly a little more.
    Roll out the whole assembly
  • Using a bowl or a dish as a guide, trim any extra dough to form a circle.
    Use a guide to create 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.
    Begin by cutting it into quarters
  • Cut each quarter into thirds.
    Cut each quarter into thirds
  • You'll end up with 12 sections.
    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.
    Twisted snowflake shape
  • Preheat the oven to 325 degrees F.
  • Brush with eggwash before baking.
    Brush with eggwash
  • Bake the snowflake for 22-28 minutes until golden. Allow to cook on a rack.
    Allow to cool on a rack
  • Sprinkle with powdered allulose and garnish with rosemary and cranberries. Enjoy!
    Keto Babka Snowflake served with rosemary and cranberries for festivity

Notes

 
Nutrition info provided for reference, please use your ingredients for accurate macros. Data from cronometer.
 
Keyword holiday

28 Comments

  1. 5 stars
    Wow!! You make this look easy but since you have so many helpful hints and pictures I’m going to give this a whirl!

  2. 5 stars
    This is such a great idea!

  3. 5 stars
    Wow, what a great way to make a classic dish suitable for tricky dietary requirements!

  4. 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

  5. 5 stars
    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!

  6. 5 stars
    I have never had this type of bread before, it looks so delicious! I can’t wait to try it!

  7. 5 stars
    What a beautiful creation! Can’t wait to try this 🙂

  8. 5 stars
    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

  9. 5 stars
    Beautiful…you make it look so easy…and I love that it takes into account so many different dietary restrictions.

  10. 5 stars
    Looks so beautiful! Such a treat for the holidays!

  11. 5 stars
    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 🙂

  12. 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!

  13. 5 stars
    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!

  14. 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.

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