Fat Head Cinnamon Babka with Cinnamon Glaze / Keto / Low Carb / Gluten Free / Sugar Free

Fat Head Cinnamon Babka with Cinnamon Glaze / Keto / Low Carb / Gluten Free / Sugar Free

Ingredients

• 3 oz cream cheese ((Softened, 85 g))
• 1 tbsp heavy cream
• 1 1/2 tsp stevia powder
• 1 tsp vanilla extract
• 1/2 oz chopped walnuts ((Softened, 85 g))
• 4 oz unsalted butter ((Softened, 85 g))
• 2 tbsp cinnamon
• 2 1/2 cup shredded mozzarella cheese ((Softened, 85 g))
• 1 1/2 oz coconut flour ((Softened, 85 g))
• 1 tbsp baking powder ((Softened, 85 g))
• 1 tsp xanthan gum ((Softened, 85 g))
• 2/3 cup sweetener ((Softened, 85 g))
• 4 tbsp water ((Softened, 85 g))

Instructions

1. Cream Cheese Filling Beat the cream cheese in a bowl.
2. Add the heavy cream, stevia and vanilla and mix well.
3. Set aside.
4. Cream Cheese Filling Cream the butter in a bowl.
5. Add the cinnamon and stevia and mix well.
6. Set aside.
7. Fat Head Dough In a large saucepan, melt the mozzarella cheese and cream cheese over low heat until it can be stirred together and remove from the heat.
8. (Or microwave 1 - 1.5 minutes.) Stir until well combined.
9. Add the eggs and stir.
10. Add the rest of the dough ingredients and mix well.
11. (I use this xantham gum.)
12. Wet your hand and knead the dough until uniform.
13. (* Reheat the dough if it gets crumbly.) (Add flour little by little (like 1/2 tsp at a time) if the dough is too sticky.
14. Assembly Preheat the oven to 190 C / 375 F.
15. Divide the dough into two equal portions and place one of the dough on a parchment paper.
16. (Place the other dough in a warm place.
17. The dough tends to break easily if cold when you work with it later.)
18. Top the dough with another piece of parchment paper and roll out into a 15 x 10 inch (37.5 x 25 cm) rectangle.
19. Spread the cream cheese filling over the dough, leaving a 1 inch (2.5 cm) border all around.
20. Sprinkle the walnuts.
21. Roll the dough up into a log.
22. Set aside.
23. Repeat with the other dough.
24. Spread the cinnamon filling over the dough, leaving a 1 inch (2.5 cm) border all around.
25. Sprinkle the walnuts.
26. Roll the dough up into a log.
27. Twist the two logs around each other.
28. Pinch the ends together.
29. Fold the dough lightly and transfer into a loaf pan.
30. Bake for about 60 minutes (Please adjust the time).
31. (* Cover with aluminum foil halfway through the baking (20 - 25 minutes later).) Allow to cool for 10 - 15 minutes in the pan, and then remove from the pan and let cool completely on a wire rack.
32. (* It's soft when warm.
33. It will harden up as it cools.
34. Also, it rises while baking but shrinks as it cools)
35. Wait until the babka is cooled to touch.
36. Then spread the glaze on top.
37. Glaze Blend together all the glaze ingredients until smooth.