keto proof babka

by Kévin Degache - @keke_keto


Ingredients:

  • 1 egg
  • 280 grams of grated mozzarella
  • 140 grams of almond powder
  • 1/2 bag of baker’s yeast
  • 2 tablespoons of erythritol
  • SWEET-SWITCH® Hazelnut Spread
  • Nuts of your choice (optional)

Let’s get started!

  • Prepare a Fathead dough.
  • Melt the grated mozzarella on low heat.
  • Once melted, remove from the stove, add the egg and beat until fully incorporated.
  • Mix the almond powder, yeast and erythritol and add to the mozzarella-egg mixture.
  • Start mixing with a spatula and finish by hand (2 to 3 minutes) until a smooth dough is obtained.
  • Leave the dough to rest for +/- one hour.
  • Roll out this dough thinly into two large rectangles and spread the SWEET-SWITCH® Hazelnut Spread on each rectangle.
  • Sprinkle with crushed nuts of your choice, keeping some to decorate the top of each babka.
  • Roll up lengthwise and cut in half (so you can see the layers).
  • Then cut each piece in half lengthwise.
    You should have 8 pieces.
  • Roll each piece into a snail, with the visible layer facing up.
  • Add the rest of your nuts on top.
  • Bake at 180° for 20 to 25 minutes, keeping an eye on them so they don’t burn.
  • The outside should be cooked through, but the core should remain only slightly coloured.
  • Let each babka cool down before you start to eat.

Enjoy!

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