In a bowl, mix together all of your dry ingredients.
Cut your butter in rough slices about 1/8 inch thick and add them to the flour mixture. Stir a few times to coat the butter, then add your cold water and stir again just until you get a very rough dough that you can form into a ball. (Alternatively you can use a food processor for this, just be careful not to over-mix if doing it this way).
Wrap the rough dough ball and place it in the fridge for 30min to chill.
Next on a coconut floured surface (*OR BETWEEN TWO SHEETS OF FLOURED PARCHMENT PAPER) roll the dough out into a rectangle as best you can (it’s okay if it’s a bit rough the first time, just gently push in the edges if pieces separate – also see my tips on rolling the dough if it’s dry or sticking).
Fold one side of the rectangle inward, then the other until the dough looks like this (see photo).
Turn the dough 90* and Roll the dough out into a rectangle again, pushing down the layers you just formed. Repeat this 4-5 times. As you go, the dough will begin to form a nicer looking rectangle and the butter will become streaky and less clumpy.
Fold once more and then wrap your dough and place it in the fridge to cool for another 30min.
While your dough is in the fridge, make the cream cheese filling by combining all of the filling ingredients (except the chocolate chips) in a bowl and beating until smooth. Set aside.
Pre-heat your oven to 400*F.
Place your dough on a clean piece of parchment paper and roll it into a rough thick rectangular shape. It should be quite thick width-wise as well but it doesn't have to be perfect (see photo).
Cut the edges off all the sides to make them straight and even, I use a pizza cutter for this (save the scraps by wrapping and placing in the fridge and you can make something else with the little leftover dough later!)
After cutting the edges off, use your knife or pizza cutter to gently outline where you want the center of your pastry to be by drawing two lines in the middle of the dough (see photo).
Begin slicing strips from the center, outwards all along the pastry, make sure the slices roughly line up on both sides. (Watch THIS video for help on how to braid a pastry if you need more of a visual).
Cut the top small triangles on your dough off on both sides so you have straight ends to fold in (again see the photo below or the video if you don't understand this step, they did it first before slicing in the video, I just do it after slicing).
Gently spread your cream cheese filling over the center of the pastry. Top it with the chocolate chips.
Time to braid! To do so, first fold your flat ends of the dough inwards (if either of your straight ends isn't perfect, don't worry, just do your best to fold it inwards). Next begin by folding one strip of dough over to the other side and press it down slightly to stick. Repeat with a strip from the opposite side, overlapping it over the one you just moved. Repeat again all the way down until you reach the bottom of your braid (AGAIN see the video for help).
Lift the parchment paper under your finished braid and use it to gently move it over onto a baking sheet. Mix your left over egg with a teaspoon of water and brush it over the braid. You can also sprinkle a little granular sweetener if you wish.
Bake for 25 min or until the outside is a dark golden brown. Slice and serve warm or store in an airtight container in the fridge or freezer for later! Enjoy your Keto Chocolate Cream Cheese Braid!