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–+ servings

Dairy-Free Chocolate Babka

Swirled chocolate babka built on an almond flour dough and dairy-free chocolate filling.
Print Recipe
Prep Time: 30 minutes
Cook Time: 35 minutes
Total Time: 1 hour 5 minutes
Course: Dessert
Cuisine: Jewish
Servings: 10 servings
Calories: 260kcal

Ingredients

  • 2 1/2 cups almond flour (for dough)
  • 4 large eggs (for dough)
  • 1/4 cup avocado oil (for dough)
  • 3 tbsp granulated sugar substitute (for dough)
  • 1 tsp baking powder
  • 4 oz dairy-free dark chocolate melted
  • 2 tbsp avocado oil (for filling)
  • 2 tbsp cocoa powder
  • 2 tbsp granulated sugar substitute (for filling)

Instructions

  • Preheat oven to 350°F (175°C). Line a loaf pan with parchment.
  • Whisk almond flour, eggs, oil, sugar substitute, and baking powder into a soft dough.
  • Combine melted chocolate, oil, cocoa powder, and sugar substitute for the filling.
  • Roll the dough between two sheets of parchment into a large rectangle.
  • Spread the chocolate filling evenly over the dough.
  • Roll the dough up tightly from one long side into a log, then twist it in half lengthwise, keeping the cut sides facing up.
  • Transfer to the prepared pan, twisted side up. Chill 15 minutes.
  • Bake 30–35 minutes, until set and lightly browned.
  • Cool completely before slicing.

Nutrition

Serving: 1serving | Calories: 260kcal | Protein: 8g | Fat: 22g | Fiber: 3g
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