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

 Prep Time 30 minutes
 Cook Time 1 hour
 Total Time 1 hour 30 minutes
 Servings 10 Slices
 Calories 290 kcal


Cream Cheese Filling

  • 3 oz Cream Cheese, Softened (85 g)
  • 1 tbsp Heavy Cream
  • 1.5 tsp Stevia Powder
  • 1 tsp Vanilla Extract
  • 1/2 oz Chopped Walnuts (14 g)

Cinnamon Filling

  • 4 oz Unsalted Butter, Softened (1/2 cup / 112 g)
  • 2 tbsp Cinnamon
  • 3/4 tbsp Stevia Powder (or 1/3 cup Other Sweeter of Choice)
  • 1/2 oz Chopped Walnuts (14 g)

Fat Head Dough

  • 2 1/2 cups Shredded Mozzarella Cheese (270 g)
  • 3 oz Cream Cheese (85 g)
  • 2 Eggs
  • 1.5 oz Coconut Flour (45 g) (or 1 1/4 cups (125 g) Almond Flour)
  • 1 tbsp Aluminum-Free Baking Powder
  • 1 tsp Stevia Powder
  • 1 tsp Xanthan Gum (Optional but helps the texture)
  • 1 tsp Vanilla Extract


  • 2/3 cup Powdered Sweetener (I used Swerve Confectioners) (90 g)
  • 1.5 tsp Cinnamon
  • 4 tbsp Water (60 cc / 1/4 cup)
  • 1/2 tsp Vanilla Extract


Cream Cheese Filling

  1. Beat the cream cheese in a bowl.
  2. Add the heavy cream, stevia and vanilla and mix well.
  3. Set aside.

Cream Cheese Filling

  1. Cream the butter in a bowl.
  2. Add the cinnamon and stevia and mix well.
  3. Set aside.

Fat Head Dough

  1. 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.)
  2. Stir until well combined.
  3. Add the eggs and stir.
  4. Add the rest of the dough ingredients and mix well.

  5. 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.


  1. Preheat the oven to 190 C / 375 F.
  2. 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.)

  3. Top the dough with another piece of parchment paper and roll out into a 15 x 10 inch (37.5 x 25 cm) rectangle.
  4. 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.
  5. 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.
  6. Twist the two logs around each other. Pinch the ends together.
  7. Fold the dough lightly and transfer into a loaf pan.
  8. Bake for about 60 minutes (Please adjust the time). (* Cover with aluminum foil halfway through the baking (20 – 25 minutes later).)
  9. 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)

  10. Wait until the babka is cooled to touch. Then spread the glaze on top.


  1. Blend together all the glaze ingredients until smooth.

Recipe Notes

Keep refrigerated if you don’t finish in one sitting. Remove from the fridge at least one hour before serving for a soft texture. But personally, I recommend reheating for a few minutes in a toaster oven / oven before serving for a soft/fluffy texture (and it gets tastier). In that case, reheating gets messy with the glaze spread on top because it melts, so be careful not to reheat too long! So, if you know beforehand that you don’t eat them all in one sitting and want to keep the rest in the fridge, I suggest you make glaze again at the next sitting.

If you don’t want the cream cheese filling, please double the cinnamon filling ingredients.


Leave a Reply