Fat Head Cinnamon Babka with Cinnamon Glaze / Keto / Low Carb / Gluten Free / Sugar Free
Calories 800kcal
Ingredients
- 3 ounces cream cheese (Softened, 85 g)
- 1 tablespoon heavy cream
- 1 1/2 teaspoons stevia powder
- 1 teaspoon vanilla extract
- 1/2 ounce chopped walnuts (Softened, 85 g)
- 4 ounces unsalted butter (Softened, 85 g)
- 2 tablespoons cinnamon
- 3/4 tablespoon stevia powder (Softened, 85 g)
- 1/2 ounce chopped walnuts (Softened, 85 g)
- 2 1/2 cups shredded mozzarella cheese (Softened, 85 g)
- 3 ounces cream cheese (Softened, 85 g)
- 1 1/2 ounces coconut flour (Softened, 85 g)
- 1 tablespoon baking powder (Softened, 85 g)
- 1 teaspoon stevia powder
- 1 teaspoon xanthan gum (Softened, 85 g)
- 1 teaspoon vanilla extract
- 2/3 cup sweetener (Softened, 85 g)
- 1 1/2 teaspoons cinnamon
- 4 tablespoons water (Softened, 85 g)
- 1/2 teaspoon vanilla extract
Instructions
- Cream Cheese Filling Beat the cream cheese in a bowl.
- Add the heavy cream, stevia and vanilla and mix well.
- Set aside.
- Cream Cheese Filling Cream the butter in a bowl.
- Add the cinnamon and stevia and mix well.
- Set aside.
- 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.
- (Or microwave 1 - 1.5 minutes.) Stir until well combined.
- Add the eggs and stir.
- Add the rest of the dough ingredients and mix well.
- (I use this xantham gum.)
- Wet your hand and knead the dough until uniform.
- (* 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.
- Assembly Preheat the oven to 190 C / 375 F.
- Divide the dough into two equal portions and place one of the dough on a parchment paper.
- (Place the other dough in a warm place.
- The dough tends to break easily if cold when you work with it later.)
- Top the dough with another piece of parchment paper and roll out into a 15 x 10 inch (37.5 x 25 cm) rectangle.
- Spread the cream cheese filling over the dough, leaving a 1 inch (2.5 cm) border all around.
- Sprinkle the walnuts.
- Roll the dough up into a log.
- Set aside.
- Repeat with the other dough.
- Spread the cinnamon filling over the dough, leaving a 1 inch (2.5 cm) border all around.
- Sprinkle the walnuts.
- Roll the dough up into a log.
- Twist the two logs around each other.
- Pinch the ends together.
- Fold the dough lightly and transfer into a loaf pan.
- Bake for about 60 minutes (Please adjust the time).
- (* 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.
- (* It's soft when warm.
- It will harden up as it cools.
- Also, it rises while baking but shrinks as it cools)
- Wait until the babka is cooled to touch.
- Then spread the glaze on top.
- Glaze Blend together all the glaze ingredients until smooth.
Nutrition
Calories: 800kcal
Originally posted 2019-02-20 18:39:09.
