Low-carb gluten-free chocolate babka slices on a cooling rack made with ReWild CoreBake

Low-Carb Chocolate Babka

This chocolate Babka is irresistibly soft, moist, and rich in flavour. Swirls of velvety cacao filling run through a tender, fluffy bread. Whether enjoyed fresh from the oven or the next day, its moist texture and gorgeous presentation make it ideal for breakfast, brunch, or a special dessert.

Prep Time

Cook Time

Servings

Difficulty

25 mins

55 mins

8-10 slices

Medium

Prep Time

25 mins

Cook Time

55 mins

Servings

8-10 slices

Difficulty

Medium

Easy Low-sugar Low-Carb
Gluten-free chocolate babka loaf sliced and arranged on a cooling rack made with ReWild CoreBake
Low-carb gluten-free chocolate babka loaf sliced on a cooling rack made with ReWild CoreBake
high-fibre-low-carb-chocolate-babka-rewild-corebake

THINGS TO KEEP IN MIND

🔅 All ovens bake a bit differently, so keep an eye on your bake and adjust the time/temperature if needed.
🔅 Everyone’s taste is unique — feel free to tweak sweetener, salt, or spices to make it just right for you.
🔅 Different ingredient brands can absorb moisture differently, so your texture may vary slightly.
🔅 The base recipes yield smaller batches, as the high fibre content makes these bakes naturally more filling. A smaller portion is often enough to feel satisfied — balance is key for the best experience.
🔅 High-fibre flours behave differently from traditional or other gluten-free flours. They absorb much more liquid and usually require a longer baking time. Don’t worry if the dough or batter feels wet — that’s completely normal. It’s also important to let your bake cool for 2–3 hours after coming out of the oven, as high-fibre flours continue to absorb moisture while cooling. Cutting or serving too early can make the inside feel wet.

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Ingredients

  • 🔅Dough🔅
  • 100g CoreBake

  • 2 tbsp (~20 g) preferred sweetener or sweeten to taste (This version used 1 tbsp erythritol-stevia triple strength sweetener. Link to make your own sweetener: click here)

  • 8g quick yeast
  • 2 eggs
  • 50g preferred fat (this version used melted butter)
  • 220 g water
  • 🔅Filling🔅
  • 30g cacao powder
  • 4 tbsp (~40 g) preferred sweetener (this version used erythritol-stevia-triple strength sweetener)
  • 50 g butter OR coconut cream OR water (this version used water)

Nutrition Facts

Nutritional values (total)*

  • Energy (Kcal): 809.3
  • Fat: 54.5 g
  • Protein: 26.7 g
  • Carbohydrates: 15.5 g
  • of which sugars: 1.3 g
  • Fibre: 98.5 g**

Nutritional values per slice*

  • Energy (Kcal): 101.2 Kcal
  • Fat: 6.8 g
  • Protein: 3.3 g
  • Carbohydrates: 1.9 g
  • of which sugars: 0.2 g
  • Fibre: 12.3 g**

*For informational purposes only. Actual nutritional values may vary depending on the specific ingredients used.

**The recommended daily fibre intake: adults 30g, children (11-16 years): 25g, children (5-11 years): 20g, children (2-5 years): 15g.

Instructions

  1.  VISUAL GUIDE ⬇️

  2. Line a loaf tin with parchment paper, letting the edges overhang for easy removal later.
  3. In a large bowl, sift together CoreBake, sweetener, and quick yeast.
  4. In a separate bowl, whisk together the eggs, melted butter, and warm water using a hand mixer until well combined.
  5. Pour the wet mixture into the dry ingredients. Using a spatula, mix until a dough forms.
  6. Turn the dough out onto a lightly floured surface and knead gently for 1–2 minutes until smooth. Set aside.
  7. In a small bowl, make the filling: mix together water, cocoa powder, and sweetener until smooth. Set aside.
  8. Back to the dough, roll it into a rectangle about 25 × 30 cm.
  9. Using a spatula, spread the filling evenly over the dough, reaching right to the edges.
  10. Starting from one long side, roll the dough into a tight log.
  11. Slice the log in half lengthwise to create two long pieces, keeping the cut sides facing up.
  12. Lay one half over the other to form an “X.” Twist the strands around each other by lifting one over the other, keeping the cut sides facing upward, until you reach the ends. Pinch the ends together gently.
  13. Place the twisted dough into the prepared loaf tin. Adjust as needed so it fits neatly.
  14. Cover with a clean tea towel and let it rest at room temperature for 45 minutes.
  15. Preheat the oven to 175°C (350°F). Brush the top of the Babka with egg wash and bake it for 50–60 minutes, until golden brown and cooked through.
  16. Remove from the tin and place on a wire rack to cool completely before slicing. This helps set the texture.

TIP

Enriching the filing with chopped walnut, hazelnut, pecans or other nuts amplifies the joy!

Step by step guide

Step 1 – Dry ingredients for gluten-free chocolate babka in a mixing bowl using ReWild CoreBake flour blend
Step 2 – Whisking eggs for gluten-free chocolate babka dough made with ReWild CoreBake
Step 3 – Adding wet ingredients to gluten-free babka flour mixture using ReWild CoreBake
mixing-gluten-free-babka-dough-rewild-corebake
Step 5 – Freshly mixed gluten-free babka dough ready for kneading made with ReWild CoreBake
Step 6 – Resting gluten-free babka dough ball on a floured surface made with ReWild CoreBake
Step 7 – Preparing chocolate filling for gluten-free babka recipe
Step 8 – Rolled gluten-free babka dough rectangle prepared for chocolate filling
Step 9 – Spreading chocolate filling over gluten-free babka dough
Step 10 – Rolling gluten-free babka dough into a long log
Step 11 – Cutting babka dough log lengthwise to create the swirl layers
Step 12 – Twisting gluten-free babka dough strands to form the braided loaf
placing-babka-braid-into-loaf-tin-rewild-corebake
Step 14 – Freshly baked gluten-free chocolate babka loaf made with ReWild CoreBake
Step 15 – Sliced low-carb gluten-free chocolate babka ready to serve made with ReWild CoreBake
Sliced low-carb gluten-free chocolate babka ready to serve

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