Keto Chocolate Bread
Indulge your chocolate cravings without breaking your diet with this decadent Keto Chocolate Bread! This low-carb, gluten-free treat combines rich almond flour, unsweetened cocoa powder, and a hint of keto-friendly sweetener to create a moist, chocolatey loaf that's as satisfying as it is guilt-free. With the addition of dark chocolate chips and a touch of vanilla, every slice is bursting with flavor. Perfect as a snack, dessert, or even an indulgent breakfast, this bread is ready in under an hour and easy to prepare with simple pantry staples. It's the ideal recipe for anyone following a ketogenic lifestyle or looking for a healthier way to enjoy chocolate-inspired baked goods.
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 1.5 cups Almond flour
- 0.5 cup Unsweetened cocoa powder
- 0.75 cup Granular erythritol or keto-friendly sweetener
- 1 teaspoon Baking powder
- 0.5 teaspoon Baking soda
- 0.5 teaspoon Salt
- 3 large Eggs
- 0.25 cup Unsalted butter, melted
- 0.5 cup Unsweetened almond milk
- 1 teaspoon Vanilla extract
- 0.5 cup Dark chocolate chips, keto-friendly
- 1 teaspoon Apple cider vinegar
Instructions
Preheat your oven to 350°F (175°C) and line a loaf pan with parchment paper or grease it lightly with non-stick cooking spray.
In a large bowl, whisk together almond flour, cocoa powder, erythritol, baking powder, baking soda, and salt until well combined.
In a separate medium-sized bowl, beat the eggs until they are light and fluffy.
Add the melted butter, almond milk, vanilla extract, and apple cider vinegar to the beaten eggs and whisk to combine.
Pour the wet ingredients into the dry ingredients and mix until a smooth batter forms.
Fold in the dark chocolate chips gently with a spatula.
Transfer the batter into the prepared loaf pan, smoothing the top with the back of a spoon.
Bake for 35-40 minutes, or until a toothpick inserted into the center of the bread comes out clean.
Allow the chocolate bread to cool in the pan for about 10 minutes, then remove it from the pan and let it cool completely on a wire rack before slicing.
Store leftover bread in an airtight container at room temperature for up to 4 days, or refrigerate for a slightly longer shelf life.
Nutrition Facts
Calories |
2356 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 192.5 g | 247% | |
| Saturated Fat | 73.9 g | 370% | |
| Polyunsaturated Fat | 0.3 g | ||
| Cholesterol | 687 mg | 229% | |
| Sodium | 2550 mg | 111% | |
| Total Carbohydrate | 350.6 g | 127% | |
| Dietary Fiber | 82.4 g | 294% | |
| Total Sugars | 8.7 g | ||
| Protein | 82.8 g | 166% | |
| Vitamin D | 4.2 mcg | 21% | |
| Calcium | 840 mg | 65% | |
| Iron | 35.2 mg | 196% | |
| Potassium | 2484 mg | 53% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
